Dinner Menu

Sample Dinner Menu (Menus change daily)
Call ahead for tonight’s menu, or for special dietary restrictions

Tender Chicken Piccatta

Thinly pounded breast of chicken, sautéed to order in white wine and lemon and finished with a light lemon garlic cream sauce.
Our Chicken is locally sourced from the Adams Family Farm.

Moroccan Style Breast of Duck

Marinated in the spices of Northern Africa: Cinnamon, Cardamom, Cloves, Turmeric, Orange and Saffron. Seared and finished with a cashew ginger reduction.
Classic vegetable tagine on the side

Pan Seared Organic Scottish Salmon

Topped with wilted organic spinach, kalamata olives,
Roasted tomatoes, roasted garlic, melted feta and toasted pine nuts
With a pesto and balsamic drizzle. Served over creamy Polenta
.

Bombay Vegetable Curry

An old favorite from long ago. An assortment of steamed organic vegetables
over rice with our house made coconut curry sauce and topped with raisins, cashews, berries, banana and chutney. Add Shrimp 32.

Orange Ginger Duck Cassoulet

Slowly roasted on the bone with celery, carrots, onions, ginger, Serrano chili and orange sections. Deglazed with Grand Marnier.

Wild Mushroom Pasta

Maitake, Shitake, Crimini, and Chanterelle mushrooms with roasted garlic, shallots, fennel, and wilted arugula served over Radiatore pasta and topped with freshly grated Asiago Cheese

Fresh Grilled Berkshire Rib Chop Milanese

Served over an organic truffle potatoes and topped with
A fresh date and red chili chutney

Lobster, Shrimp and Scallops Mandarin

Served over aged long grain Basmati rice in an orange chili sauce
Finished with a mixture of pungent greens: basil, cilantro and mint

Lamb Lollipops with Green Goddess Dipping Sauce

French cut and trimmed Vermont grass fed Lamb Chops, marinated with fresh ginger and soy sauce and grilled to order. Served with a sauce of mint, cilantro, scallions and Macadamia nut

Prices range from 25. to 42.

 

Appetizers

Soups of the Day

Clay Roasted Organic German White Garlic

With melted Reading Raclette and Vermont Butter and Cream Chevre, Apple Slices, Balsamic Cherry Compote and
Red Hen Bakery Organic Seeded French Bread

Special New Years Salad

a mix of locally raised greens and bitter lettuces dressed with a light Spanish vinaigrette and garnished with a parmesan crisp.

Layered Gorgonzola and Mascarpone Cheese

served with Italian Tarroli Crisps and Luxardo Maraschino Cherries

Yalla Hummus Plate

Locally made creamy hummus served with dolmas, eggplant caponata, zucchini noodles, kalamata olives, snap peas and artichoke hearts.
Home made pita bread for dipping

Grilled Caesar Salad

Organic hearts of Romaine Lettuece, lightly grilled and served with house made dressing and croutons. Topped with freshly grated Parmesan

Baked Stuffed Potato Skins

Organic Yukon Gold potato skins stuffed with
whipped potato, smoked applewood bacon, Raclette cheese and roasted garlic. Garnished with fresh chives and local sour cream

Asian Noodle Crab Cake

Baked to order over sesame noodles and Asian Cabbage
Seasoned with coconut and cilantro
And served in a Kaffir Lime broth

Red Beet and Herbed Chevre Napoleon

Organic beets layered with local chevre, nestled in a bed of fresh mache, sprinkled with candied walnuts and drizzled with a balsamic reduction

Five Sprout Salad

Clover, Sunflower, Alfalfa, Mung, and Pea Sprouts tossed in a sesame miso dressing with sautéed shitake mushrooms. Served over organic mache with pomegranate seeds

Prices range from 8. to 24.