Winter 2019: Restaurant and Cocktail Lounge Open 4pm Thursday, Friday, Saturday

Our in-house restaurant offers seasonal and local fare, with a rotating menu based upon the freshest ingredients available. Sample menu:

STARTERS

New England Cheese Board – Variety of New England cheeses served with an array of crackers

French Onion Soup—Classic French onion soup topped with Swiss cheese and crostini

Flatbread—Oven baked pesto flatbread with roasted plum tomato finished with pine nuts

Baby Mixed Greens Salad– lightly tossed with citrus vinaigrette, kumquats, goat cheese, and pine nuts

Meatballs – Beef and veal meatballs braised in roasted tomato sauce topped with parmesan on bed of polenta

NE Style Crab Cake – Jumbo Lump crab cakes served with Roasted red pepper sauce and mixed greens

Wings—Fall-off- the bone wings tossed in a honey soy lime glaze

Tuna – Seared tuna served with a wakame salad drizzled with soy glaze

MAIN

Filet of Beef -Roasted filet served with a warm Bleu cheese fondue, red mashed potatoes and vegetables

Maple Brook Farms Duck Breast—pan seared and finished in an orange sauce served with polenta and seasonal vegetables

Mediterranean Braised Lamb Shank – Lamb shanks slowly braised in Red wine and aromatics until falling off the bone, served with polenta

Roasted Salmon served with a shiitake snow pea stir fry and Ginger spiked black rice

Lobster Ravioli—Vermont Fresh Lobster Ravioli with a lemon chive cream sauce

Wild Mushroom Risotto– with Prosciutto, Porcini, Portobello, grated Parmesan and fresh herbs

Pappardelle Bolognese– Hand cut fresh Pasta Ribbons with a classic Bolognese sauce

House Made Desserts

Triple Fudge Brownie with vanilla ice cream and a warm caramel sauce

House made lemon sorbet                                                                                        

CrèmeBrulee                                                        

Coconut Layer Cake with a lemon cream cheese icing

 
 
 
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