May2018: Cocktails and Dining Friday – Sunday 3pm – 9pm
Sundays: 1/2 Price Entrees!
Our in-house restaurant offers seasonal and local fare, with a rotating menu based upon the freshest ingredients available. Sample menu:
Cheddar- Ale Soup Vermont Sharp Cheddar with Longtrail Ale in a Rich, Creamy Chicken Velouté
Warm Flat Bread Roasted Tomatoes, House-Made Pesto, Vermont Creamy Chevre
Assorted Cheese Board Plymouth Red, White and Blue – Plymouth, Vermont – Rich, Creamy with Blue Veins
Mt. Mainsfield Forerunner – Morrisville, Vermont – Full-bodied Havarti
Drunken Goat – Murcia, Spain – Crowd-Pleasing Tang with a Rind Bathed in Red Wine
Knob of Honeycomb (yes, you can eat the whole thing!), Apple Slices, Gourmet Crackers
Seared Ahi Tuna Black sesame-crusted Ahi Tuna on a Nappa Cabbage Slaw with Cilantro, Lime and Mint
Beef and Veal Meatballs Braised in a roasted tomato sauce served with polenta
Pulled Pork Sliders Slow Braised Pork Shoulder, Shredded with a Sweet Heat BBQ on Three Golden Buns
Wild Mushroom Risotto Crimini and Porcini Mushrooms, Fresh Spinach, and Parm-Reggiano Cheese.
Baked Lasagna Ricotta Cheese, Fresh Spinach, Bolognese Sauce.
Filet of Salmon Pan Seared with Lime-Basil Butter, Wild and Wehani Rice, Rainbow Chard.
Wild Sea Bass Baked with Tomato-Shallot Confit, Buttery Polenta.
Roasted ½ Chicken With Sage, Pinenuts, and Proscuitto, Served with Mushroom Risotto, Root Vegetable Medley
Pork Loin Chop Grilled with Apples, Cider, Roasted Brussels Sprouts, Buttery Red Potato Mash.
Duck Breast Pan Seared with Satsuma-Cranberry Relish, Savory Wild Rice, Sautéed Parsnips.
New York Strip Grilled 12oz. with Whipped Potatoes, Garlic Bacon Green Beans.
Flourless Chocolate Torte Rasberry Drizzle
House-made Maple Ice Cream Chocolate-covered Bacon Crumbles
Assorted House-made Sorbets: Blood-orange and grapefruit