Hand cut potatoes, fried and seasoned with chive oil and parmesan cheese.
Seasonal local garden vegetables and fresh pappardelle pasta tossed in a white wine butter broth. Add chicken. 4 Add steak. 5
Short ribs braised in Rock Art’s smoked porter over smashed fingerling potatoes and fancy carrots.
Penne pasta, cherry tomatoes and peas in a Vermont smoked porter-infused garlic cheese sauce topped with toasted bread crumbs. This mac attack is served with a small side salad.
Beer brined, Frenched pork chop with an apple risotto, sautéed green beans and a cider espresso glaze.
Seared shrimp, scallops, steamed mussels and clams in a spicy tomato white wine broth with pappardelle pasta.
Hand cut certified Black Angus New York strip steak served with an Au Poivre (peppercorn) sauce, station fries and roasted root vegetables.
Seared sesame crusted yellow fin tuna served rare with an Asian slaw over tomato wasabi cous cous.
Organic Statler chicken breast Served over smashed fingerlings and roasted root veggies with a roasted pan jus.