Risotto Fritters

$ 7

with shrimp and tomato sage dipping sauce

Duck Confit

$ 9

with a cabbage and apple compote

Grilled Cheese

$ 7

almond crusted with tomato sherry essence and pickled vegetables

Mussels

$ 11

steamed in an anisette and saffron broth with toasted rustico

Stuffed Dates

$ 7

wrapped in bacon and stuffed with goat cheese

Seasonal Soup

$ 6

Fennel Salad

$ 8

with blood orange segments, kalamata olives, almonds and pecorino cheese

Radish Salad

$ 5

with a garlic, anchovy vinaigrette and ricotta salata

House Salad

$ 6

a shower of fresh herbs, shallots, cherry tomatoes and garlic croutons

Arugula Salad

$ 8

walnuts, artisan blue cheese, roasted pears and warm bacon dressing

Wild Boar

$ 22

braised in Odell Cutthroat Porter, served with a root vegetable mash and topped with shaved fennel and gremolata

Lasagna

$ 16

house made pasta and ricotta layered with spinach and tomato in béchamel sauce. Topped with pine nuts

Stuffed Chicken

$ 18

with exotic mushrooms, served with an organic green lentil vegetable ragout and wilted greens in a mustard sauce

Sirloin

$ 23

grilled and served with a warm white bean salad, tuscan kale and charred onion vinaigrette

duo of Lamb

$ 23

lamb t-bone and house made sausage with a celery root mash and tomato apricot chutney

Pork Choucroute

$ 20

grilled pork chop, bratwurst, bacon, and braised pork cheek with sauerkraut and boiled potatoes

Arctic Char

$ 21

pan seared and served with a bacon, brussel sprout and apple ragout, topped with tartar sauce

Vegetable Cassoulet

$ 17

a stew of Abbondanza Farm’s red beans and root vegetables crusted with cornbread and goat cheese. Served with a cilantro pesto

Basket of Pastries & Jam

$ 8

baked daily, assorted scones & sweet breads, with housemade seasonal jam

Canadian Bacon Scramble

$ 8

scrambled eggs with house smoked canadian bacon, roasted peppers and goat cheese, served with crispy potatoes

Mushroom Scramble

$ 8

scrambled eggs with mushrooms, leeks and parmesan, served with crispy potatoes

Biscuits and Gravy

$ 8

housemade biscuits topped with a chorizo gravy

Challah French Toast

$ 8

topped with a fresh fruit compote and served with Vermont maple syrup

Weekend Omelette

$ 9

seasonal fillings, served with crispy potatoes

Cider Glazed Pork “Benedict”

$ 10

poached eggs with grilled sourdough bread & slow roasted cider glazed pork, whole grain mustard cream sauce with crispy potatoes

Sweet Sunday

$ 8

poached eggs on grilled sourdough bread with spinach, mushrooms & sweet onion ragout in a whole grain mustard cream sauce with crispy potatoes

Seasonal Quiche

$ 8

baked daily and served with mixed greens

Zippy Cake

$ 10

a chicken hash and grit cake with fresh fall tomato sauce and topped with two poached eggs

Sauteed Shrimp Salad

$ 12

with organic greens, goat cheese, toasted almonds and mustard vinaigrette

Corned Beef Sandwich

$ 10

served warm with gruyere, sauerkraut, mustard and housemade pickles and housemade chips

grits with parmesan & scallions

$ 3

sausage

$ 3.5

applewood bacon

$ 4

soy sausage

$ 3

crispy potatoes

$ 2

Peanut & Chocolate Icebox Cake

$ 7.5

frozen layers of peanut crunch, honey peanut mousse and chocolate cream

duo Apple Tart

$ 7.5

with buttermilk ice cream and black currant sauce

Sticky Toffee Pudding

$ 7.5

with toasted pecans and whipped cream

Warm Chocolate Cake

$ 7.5

with malted milk ice cream and chocolate popcorn

Lemon Tart

$ 7.5

with toasted marshmallow and caramel sauce

Duo of Ice Cream & Sorbet

$ 4

two scoops served with an orange almond tuille