Appetizers - Small Plates

Leek and Potato Potage Garnished with Shrimp  7 
Traditional Vichyssoise garnished with cooked baby shrimp, served warm or cold

Sweet Pea, Mint and Celery Heart Soup  8
Mini crouton and radish julienne 

Deviled Egg and Chef David Miles Smoked Salmon  9
Deviled eggs with tarragon and capers, pickled shallots, slices of Chef David’s class smoked salmon

Garden Greens and Endive Salad with Jasper Hill Blue Tartine   8
Mixed greens salad with endive, candied walnuts, with a tartine of Jasper Hill Blue        
 
Salad du Jour - Appetizer or Main Course

 

Shareable Plates, Tapas, and Sides

Tapas Plate and Mediterranean Spreads  12
Chorizo, salted almonds, spicy marinated olives, eggplant purée, whipped feta, grilled pita  

Vermont Creamery Cheese Sampling   12
Featuring three award-winning Vermont Creamery cheeses with compote, pickled vegetable, and bread

Chickpea Panisse, Turmeric Aïoli 6
Sweet Potato Fries, Turmeric Aïoli  6
Share a Bowl of Green Salad  4 per person
Hand-cut Fries with Roasted Garlic Aïoli  5
Side Mixed Greens Salad  5

Seasonal Vegetables  6

 

Entrées - Large Plates

Certified Black Angus Ribeye for Two (or not)  50
Chef David's special ribeye sous vide then grilled. Served medium rare on cast iron with three seasonal vegetables, and red wine sauce.  
“The ribeye is also known as the Delmonico. The taste is more intense because there’s more marbling in this cut. We cook it at precise temper-ature to seal in all the juicy tenderness. It really is a premium steak experience”.  

Fresh Catch - Fish of the Day 19 to 29
From halibut to swordfish to hake, mahi or striped bass—Chef Martha's market- and mood-inspired recipe  

Filet of Trout  18    
Seared skin down served with sticky rice, kimchi, and warm salsa vinaigrette

Fish & Chips   16
Cod with Vermont Ale batter, coleslaw, and remoulade served with hand-cut fries or salad

Chicken 20    
Pan-seared chicken breast. Served with Grit Girl polenta, compressed fruit salsa, and black olive caramel au jus

Chef Martha’s Mediterranean Risotto   18
Summer vegetables with tomato broth and Parmesan crisp

PT Farm Beef Burger   12  
      OR   
Stonewood Farm Turkey Burger   12

La Brioche bun and house-made pickles served with hand-cut fries or salad

Vegetable Red Burger   12  
Ultimate vegetarian beet, rice, and grain medley burger served with avocado and aquafaba mayonnaise, hand-cut fries, or salad

Add to any burger  
Jasper Hill Blue Cheese - 2.5
Substitute for fries Chickpea Panisse or sweet potato - 2
Mushroom - Egg - Cheddar 1.5
Uncured, cherry wood smoked bacon 3
A slice of fresh foie gras, pan seared 9