Starters

• Rabbit Liver Pate$12.00
  maple bacon jam, grilled bread & whole grain mustard

• Radicchio & Apples$10.00
  buttermilk, hazelnuts & blue cheese

• Crispy Oysters$13.00
  aioli, fried lemon & parsley

• Hen Of The Woods Mushrooms$14.00
  poached farm egg, house bacon & grilled bread

• Grilled Whole Day-boat Calamari$14.00
  salt cod, smoked chilies

• Duck Sausage & Local Cornmeal Polenta$13.00
  sunny-side-up duck egg

Bites

• Winter Squash Fritters$7.00
  dragonfly sugarworks maple

• Chioggia Beets$7.00
  basil, pine nuts & local chèvre

• Local Vegetable ‘giardiniera’$7.00
  crispy prosciutto

Entrees

• Goat’s Milk Gnocchi$21.00
  romanesca cauliflower, preserved tomato & pine nuts

• Day-boat Gloucester Cod$27.00
  heirloom beans, braised fennel & cipolini onions

• Smoked Hanger Steak$28.00
  kale gratin, red wine & jasper hill blue

• La Belle Farm Duck Breast$29.00
  buttered celery root & carnival squash

Sides

• Pumpkin Polenta$7.00

• New Potatoes$7.00
  tarragon aioli

• Cider Glazed Gilfeather Turnips$7.00

Cheese

• Spring Brook Farm ‘tarentaise’$7.00
  reading, vermont raw cow’s milk, semi-firm, smooth and nutty

• Consider Bardwell ‘pawlet’
  west pawlet, vermont raw jersey cow milk, complex, creamy & bright

• Blue Ledge Farm ‘lake’s Edge’
  salisbury, vermont raw goat’s milk, mold-ripened, tart & creamy

• Champlain Creamery ‘triple’
  vergennes, vt soft-ripened, pasteurized cow’s milk: smooth & rich with a tangy finish.

• Jasper Hill Farm ‘bayley Hazen’
  greensboro, vermont raw ayrshire cow’s milk, rich, dry & crumbly

• Cabot ‘clothbound’ Cheddar
  greensboro, vermont raw cow’s milk cheddar, rich & dry

• West River ‘middletown Tomme’
  londonderry, vermont raw cow’s milk, natural rind, smooth, savoury & grassy

• Von Trapp Farmstead ‘oma’
  waitsfield, vermont raw cow milk, thick creamy washed rind with a pungent, earthy aroma, and a full, tangy flavor

• Cobb Hill Farm ‘ascutney Mountain'
  hartland, vermont raw jersey cow’s milk; sweet & nutty, similar to comté or gruyere

• Sage Farm ‘sterling’
  stowe, vermont french valencay style, sweet and fresh tasting with a light vegetable ash coating

• Von Trapp Farmstead ‘oma’
  waitsfield, vermont raw cow milk, thick creamy washed rind with a pungent, earthy aroma and a full, tangy flavor

• Consider Bardwell ‘rupert’
  west pawlet, vermont aged raw jersey cow milk with a sharpness & complexity

Dessert

• Apple Tart Tatin$8.00
  vanilla ice cream

• Chocolate – Peppermint Layer Cake$8.00
  peppermint stick ice cream

• Cookie Plate$8.00
  chocolate chip, cranberry macaron, turbinado shortbread, gingerbread man

• Nightly Ice Creams & Sorbets$6.00
  three scoops