Hand cut potatoes, fried and seasoned with chive oil and parmesan cheese.
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.
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.
Half rack of melt in your mouth sweet BBQ ribs, braised in Vermont's apple cider and served with mashed potatoes and coleslaw.
Half of a roasted local fryer chicken served over a fiddlehead risotto with wild mushrooms and English peas.
Bone in ribeye over cheesy mashed potatoes and sauteed green beans with a red wine demi glaze.
Roasted local rabbit from Adams farm in Wilmington, VT with onions, carrots, celery, and fresh herbs in a light cheddar ale gravy topped with pastry puff.
Sauteed tempeh, collards, spinach, and root vegetables tossed with creamy pumpkin risotto
Cheese tortellini tossed in a pesto cream sauce with sauteed spinach, roasted red peppers, sundried tomatoes, and parmesan cheese