CHEF SPECIALS

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Heart of Romaine Salad
toasted pine nuts, golden raisins, grape tomatoes, grilled onions & pecorino
extra virgin olive oil & apple balsamic vinegar

Roasted Spiced Acorn Squash & red Grapes
fresh baby green, blue cheese, toasted pecans & cranberry vinaigrette

Ginger Spiced carrot Soup
topped with crushed candied pecans

Vermont Cheddar & Port Wine Soup

Crispy Polenta Crostini & Capers
fresh basil tomato sauce

Pate Pistachios & Cranberries
foie gras pate rolled in pistachios & dried Cranberries…served with crostini

Jeanna’s Homemade Ravioli
asparagus, pine nuts, apple, chevre & parmesan
in homemade pasta with a green onion buerre blanc

Grilled & Marinated Eggplant with Fennel
fresh basil, olives & balsamic syrup

Crispy Fried Calamari Rings
with a basil garlic aioli

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North Atlantic salmon
poached & fork flaked lemon poached salmon
tossed with fresh asparagus, sun dried tomatoes & a puree of
roasted red bell peppers…served over fresh made linguine

Pumpkin filled Pasta Bundles
in fresh sage butter with grilled radicchio, fennel, sun dried tomatoes,
baby arugula, sweet dried cranberries, golden raisins & butternut squash

Veal with Fresh herbs & Pecorino Toscana
thin sautéed medallions of milk fed veal in white wine, sage & basil,
over button mushroom polenta

Charbroiled Delmonico steak
simply seasoned with our house sea salt blend

Braised Veal Short Ribs
tender braised veal short ribs in port wine
served with mashed Yukon gold potatoes

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Vt. Dept. of Health advises:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase
your risk of food borne illness, especially if you have certain medical conditions.

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