Dinner First Course

$14 Lobster Cake

Maine lobster, apple fennel slaw, Creole garlic aioli


$12 Beet and Radish Salad

Roasted golden and red beets, Purple Daikon and watermelon radish, fresh graperfruit supremes, Red Leaf kale, arugula, spinach, watercress, Smith's Blueberry Farmer's cheese, Session IPA vinaigrette



Dinner Main Course

22 Vegan Pho

Toasty spices and vegetables, rice noodles, crispy pan fried tofu, hoisin sauce, fresh garden herbs


$35 Veal Saltimbocca

Sauteed veal cutlets, proscuitto, fresh sage, butter lemon pan sauce, spicy mixed greens, Smith's Farmer's cheese, creamy polenta


$26 Grilled Salmon

Salsa verde, roasted asparagus, lemon dill roasted fingerling potatoes


$16 Vermont Quail

Fig and prosciutto stuffed Vermont quail, saffron risotto, Muscat grape sauce


$40 Filet Mignon*

Kinnealey Meats 8 oz Black Angus filet, roasted cauliflower, Romanesco brocolli, parmesan cous cous, Malbec gastrique


$24 Chicken Cubano

Cuban marinated seared Statler breast, avocado citrus salsa, swiss chard, yuca con mojo


$30 Georges Bank Scallops

Pan seared, parsnip puree, pancetta crisps, sauteed wild mushrooms, Spring pea tendril salad



Dessert


Large Party Prix Fixe Dinner Menu

22 Vegan Pho

Toasty spices and vegetables, rice noodles, crispy pan fried tofu, hoisin sauce, fresh garden herbs



Chef's Seasonal Prix Fixe Menus

Available Thursday, Friday and Saturday Evenings