dinner

dinner (vermont)

starters

stuffed dates 7
goat cheese / bacon / almonds
risotto fritters 7
saffron / mozzarella / tomato sage & caper dipping sauce
pan shrimp 13
smoked paprika / chorizo / green garlic toast
mussels 12
wild Maine mussels / Whetstone CiderWorks cider / tarragon / grilled bread
duo of crostini 9
1) sweet pea & almond pesto 2) goat cheese with fig, olive & anchovy tapenade
white bean hummus 8
pickled vegetables / grilled bread

soup & salads

chicken soup 4/6
chicken broth / spring vegetables / rice / herb pistou
spring salad 9
asparagus / radish / heirloom carrots / goat cheese / meyer lemon dressing
baby kale salad 8
spiced cashews / sesame seeds / apple vinaigrette

entrees

beef 26
grass-fed flatiron steak / potato & aged cheddar cheese gratin / bacon cippolini compote
mushroom ravioli 18
housemade / shiitake sherry broth / wilted greens
chicken 24
pan roasted breast / red quinoa pilaf / bacon / soy beans / salsa verde
market fish MP
sustainably caught and Monterey Bay Aquarium approved 
lamb shank 26
basmati rice / spiced yogurt / housemade hot sauce
pork loin 25
warm potato salad / capers / early pea shoots / rosemary mustard glaze
curried vegetable stew 17
green wheat & basmati rice / spring vegetables
add local egg $2