Reservations can be made online by clicking here or by calling us at 802.353.6423
a place for parties and special events
Weekly Chef’s Features
In keeping with our Farm to Table philosophy, our Chef's Features change weekly to reflect the availability of the freshest products and ingredients. For Friday, September 12 through Sunday, September 15 our Chef's Features are listed below.
Seafood Slider
12
Lobster rolls in a mini slider form. Made with fresh lobster meat, blue crab and shrimp; served on a warm brioche slider roll with a side of herb butter for dipping!
Lobster Bisque
12
Silky, slow-simmered cream soup infused with sherry and aromatics, finished with butter-poached lobster and a whisper of fresh herbs. Served with a wedge of toasted sourdough bread.
Duck Confit
34
Tender duck leg, slowly braised in its own fat until crisp and golden, served with a rich cherry reduction and rainbow carrots.
Braised Pork Shank
32
Slow-braised until fall-off-the-bone tender, glazed in its own rich pan jus, and paired with creamy garlic mashed potatoes and roasted rainbow carrots.
Pasta Carbonara
28
House made Al dente linguine tossed with crispy pancetta, peas, farm-fresh duck egg yolk, aged Pecorino Romano, and cracked black pepper, finished with a silky, decadent sauce.
Roasted Branzino
36
Whole Mediterranean sea bass, oven-roasted to perfection with lemon, garlic, and fresh herbs, served with a light pan jus and roasted rainbow carrots.
