-------------------- STARTERS --------------------

New Zealand Mussels
fresh basil pesto, sambuca & garlic

Insalata Antipasto
artichokes, roasted peppers, feta, kalamata olives,
Vermont goat cheese, grilled portabella mushroom
& Spanish onion

Roasted Bell Peppers & Vermont Goat Cheese
over fresh greens…dressed with olive oil & fresh lemon

Smoked Salmon & Jumbo Shrimp Salad
baby greens…..with sweet gherkins, capers, roasted peppers
& kalamata olives…..tomato aioli dressing

House Garden Salad
maple Dijon dressing

Greek Salad

Caesar Salad

New England Clam Chowder

Mushroom Ragu Bruschetta
with Pecorino Toscana cheese

Shrimp Cocktail

-------------------- ENTREES --------------------

Grilled beef Tenderloin
over mashed Yukon golds & grilled Spanish onions
topped with a porcini mushroom butter…twenty five
Pan Seared duck Breast & Chive Potato pancakes
orange apple chutney & Marsala wine & brodo

Tender Roast Pork Shank
over saffron mushroom risotto with a port wine veal demi glaze

Yellow fin Tuna Paella Style
grilled then simmered in a saffron tomato stew flavored with
Madeira wine & Spanish smoked sausage…twenty two

Chicken Pasta Sauté
boneless breast, medley of fresh vegetables & penne pasta tossed
with garlic, fresh basil , olive oil & a hint of sambuca

Oven Browned Sea Scallops
over fettuccine in our smoked salmon & artichoke sauce

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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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