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HOURS: THURSDAY TO SUNDAY 6pm – Closing
RESERVATIONS: 802-824-9574

Dinner Entrees: a selection of signature dishes

Gluten Free ***
Entrees range in price from $22 – $35
Menus change daily.

Moroccan Style Breast of Duck *** 
Pan seared and served with a Vegetable Tagine: a slowly baked
sweet and savory vegetable stew including Parsnips, beets, potatoes,
eggplant, olives and garlic

Tamarind Rubbed Roasted Rack of Lamb ***
Over apricot studded couscous with figs and roasted eggplant hummus

Filet Mignon ***
Served over truffled mashed potatoes and topped with fresh chanterelle butter

Petite Medallion of Beef au Poivre Vert ***
With garlic mashed potatoes and a cognac demi glace

Beef Lemongrass ***
Over basmati rice with pungent greens and pineapple chili sauce

Napoleon of Veal Scaloppini
With wilted spinach, caramelized onion and mashed potatoes and balsamic drizzle

Weiner Schnitzel
Lightly breaded veal sautéed with lemon, parsley, capers and white wine

Roasted Organic Chicken Curry ***
Over steamed jasmine coconut rice with chutney, bananas, berries and roasted cashews.
Topped with Toasted coconut flakes. Also offered without chicken
for a vegetarian/ Vegan selection

Mushroom Moussaka 
Layered with spiced, baked eggplant, red wine, tomato, basil, oregano and cinnamon.
Topped with a Bechamel sauce and grated Asiago cheese.

Eggplant Zucchini Roulade
topped with sauce Mornay and toasted pine nuts

Pan Seared Medallion of Scallops
Iin a pernod cream with Zinfandel Potatoes and bacon sprinkle

Baked Stuffed Shrimp Ste. Jacques
Jumbo butterfied shrimp filled with coarsely chopped scallops

mixed with Panko, shallots, bacon and Asiago cheese.

Lobster Shrimp and Scallops Mandarin ***
Served over jasmine rice and aromatic greens in an orange chili cream sauce.

Seared Tuna Steak ***
Peppered, cooked rare and served in a curried carrot broth over rainbow chard.

Grilled Teriyaki Swordfish Kabob ***
Over jasmine rice with a grapefruit wasabi glaze

Pan Seared Salmon
Over escalloped potatoes with a trio of sauces: Roasted red and Yellow pepper
rouilles, Pesto Drizzle and a Balsamic finish

Tender Shrimp Scampi
With lemon, parsley and champagne butter. Served over angel hair pasta