Soup & Salad

New England Clam Chowder 8

Butternut Bisque V, GF 8
cinnamon spiced butternut squash bisque topped with smoked maple crema

Caesar Salad 12
crisp romaine, tossed with housemade Caesar dressing, croutons, brine cured Spanish anchovies and shaved parmesan

Mixed Greens V, GF 12
Little Leaf Farms greens tossed with roasted pears, pickled red onion, blue cheese, cinnamon spiced walnuts and aged balsamic vinaigrette

Starters

Fried Calamari 16
banana peppers, Italian parsley & lemon saffron aioli

Charcuterie 22
assorted domestic and imported cured meats, Chef’s cheese selection, pickled vegetables, grain mustard, flatbread crackers

Oysters on the ½ Shell 3 (per oyster)
Chef’s selection with paired accompaniments

Truffle Fries 9
crispy natural cut french fries tossed with imported truffle oil, Italian parsley & parmesan cheese, with garlic herb aioli

Sweet Chili & Cashew Cauliflower Ve 14
crispy tempura fried cauliflower tossed with sweet chili lime sauce, toasted cashews, scallions & cilantro

Shawarma Flatbread 20
grilled chicken shawarma, hummus, Little Leaf Farms mixed greens, heirloom cherry tomatoes, crumbled feta cheese with lemon and cilantro

Wings 16
citrus sweet chili, or buffalo style with celery & blue cheese dipping sauce

Brussel Sprouts 14
tossed with North Country smokehouse bacon lardons, caramelized onions, roasted gala apples with Woodlife Ranch smoked maple garlic aioli

Sandwiches & Burgers

Hummus Gyro V 15
house made hummus, lettuce, tomato, red onion, kalamata olives, feta, lemon dill yogurt sauce, on grilled pita bread

Turkey Club 15
roasted turkey, North Country Smokehouse bacon, lettuce, tomato, with cranberry mayonnaise

Classic Burger 16
8 oz char grilled burger, lettuce tomato & onion, Chef’s burger sauce on garlic butter grilled pretzel roll

add bacon 1 add cheese 1
meatless substitution available: Beyond Burger Ve

BBQ Smokehouse Burger 18
8oz grilled angus beef burger, VT cheddar cheese, North Country smokehouse bacon, bread & butter pickles, our own smokey bbq sauce

Entrées

Salmon 32
grilled Faroe Island salmon butternut squash puree, crispy potato baton, tossed in lemon and dill gremolata with citrus compound butter

Ramen Noodles V 24
Japanese style noodles, baby bok choy, snow peas, edamame, scallions, red chili and carrots in a house-made kombu dashi, topped with tempura fried shiitake mushrooms and ajitsuke tomago (ramen eggs)

Short Ribs 36
slow braised boneless beef short ribs with baby portabella mushrooms, pearl onions, roast baby carrots and mashed potatoes topped with cabernet beef demi-glace

Cavatelli 24
fresh cavatelli tossed with housemade Roman style fennel sausage slow cooked in a tomato and Fon􀀂na cheese sauce

Mediterranean Falafel Bowl V 22
crispy traditional chickpea fritters with Za’atar spiced cucumber and tomato salad, pickled red cabbage, Kalamata olives, quinoa tabbouleh, Greek yogurt Raita with grilled pita bread

Strip Steak 42
grilled 16oz Allen Brother’s strip steak, black pepper and herb steak fries with broccolini and wild mushroom ragout topped with cabernet demi-glace

Sides

Fresh Cut French Fries 6

Roasted Baby Carrots 8

Sautéed Broccolini 8

Desserts

Chocolate Bomb! 5
hazelnut chocolate brownie layered with Nutella mousse topped with chocolate ice cream

Apple Tart 8
braised apples atop crisp puff pastry with vanilla ice cream and caramel sauce

Traditional Vanilla Crème Brûlée 8
with fresh berries

Sorbet & Ice Cream 6