dinner

dinner (vermont)

starters

sweet potato croquettes 7
lemon yogurt/ chives
shrimp and grits 12
prawns / tomato saffron broth / parmesan grits
chicken liver mousse 11
prosciutto / pickled vegetables / toasted baguette
braised pork belly 9
pickled fennel salad / cider glaze
mussels 12
apple cider fennel broth / garlic / fine herbs
autumn crostini 8
toasted walnuts / chamomile poached pears / VT blue cheese

soup & salads

acorn squash soup 5/7
parsnip chips / sage
kale salad 9
green goddess dressing / parmesan / croutons
roasted beets 9
arugula / toasted sesame / housemate cottage cheese / orange vinaigrette

entrees

beef 28
grass-fed hanger steak / goat cheese bread pudding / seasonal vegetables / black pepper bordelaise 
cavatelli 18
butternut squash / wilted kale / toasted pumpkin seeds
wild rice & mushroom panisse 19
roasted cipollini onions / rutabaga fondue / roasted tomato
market fish MP
sustainably caught and Monterey Bay Aquarium approved 
lamb fettuccine 26
house pasta / lamb ragu / slow roasted tomatoes / herb panic crumbs
pork loin 27
fingerling potato salad / wilted spinach / chorizo vinaigrette
braised chicken quarter 22
edamame & black lentils / celery root / pomegranate jus