| Soup of the Day |
$6.00 |
made from the freshest ingredients from our local farms and our own garden, ask your server about tonight's selection |
| Woodland Mushroom Fricassee |
$12.00 |
a medley of cultivated and wild foraged mushrooms simmered with dry sherry, marsala wine and cream served over crispy polenta cakes |
| Pan Seared Maryland Crab Cakes |
$14.00 |
Served over mixed baby lettuces with a remoularde sauce and fresh tomato concasse |
| Baked Brie in Phyllo |
$13.00 |
imported French brie cheese in crispy phyllo served with fig preserves, candied walnuts, apple cranberry chutney and grilled crostini |
| Grilled Chipotle Shrimp |
$14.00 |
jumbo shrimp marinated with lime and chipotle seasonings, flash grilled and served over sweet corn risotto with grilled asparagus and lime beurre blanc |
| Roasted Beet and Chevre Cheese Cairn |
$13.00 |
sliced roasted golden beets layered with fresh Vermont goat cheese served on baby arugula with lemon-thyme vinaigrette |
| Soup of the Day |
$6.00 |
made from the freshest ingredients your server will describe tonight's selection |
| Seared Tuna Sashimi |
$14.00 |
sesame crusted tuna, seared extra rare, served with wasabi, pickled ginger, ponzu sauce and seaweed salad |
| Baked Brie in Phyllo |
$13.00 |
artisian brie cheese in crispy phyllo served with fig preserves, toasted walnuts, apple cranberry chutney and crostini |
| Lobster Macaroni & Cheese |
$15.00 |
fresh Maine lobster, imported pasta and Harmon's cheddar cheese sauce baked en casserole with buttered breadcrumbs |
| Pan Seared Magret Duck Breast |
$14.00 |
roasted rare, served over fingerling-pancetta hash, with cranberry gastrique |
| Flat Bread Pizza |
$ |
thin crust crispy pizza shell filled with fresh toppings, from the traditional to the exotic |
| Soup of the Day |
$6.00 |
Made from the freshest ingredients from our local farms and garden. Ask your server about tonight's selection |
| Woodland Mushroom Fricassee |
$14.00 |
A medley of cultivated and wild foraged mushrooms simmered with dry sherry, marsala wine and cream served over crispy polenta cakes |
| Crab & Artichoke Gratin |
$16.00 |
Lump crab and tender artichoke hearts, baked in a creamy cheese and served with crostini |
| Chef's Cheese Board |
$19.00 |
Local artisan cheeses, served with fig preserves, tart dried cherries, organic honey, Marcona almonds and crostini |
| Grilled Chipotle Shrimp |
$15.00 |
Jumbo shrimp marinated with lime and chipotle seasonings, flash grilled and served over sweet corn risotto with grilled asparagus and lime beurre blanc |
| Burrata Mozzarella & Seared Apples |
$14.00 |
soft, creamy burratta layered with seared autumn apples. Served on baby arugula with tomato concasse and candied walnuts with an aged basalmic reduction |
| Normandy Hearts of Romaine Salad |
$10.00 |
with Normandy Farms Inn warm and creamy bacon dressing and chopped tomatoes |
| Strawberry - Arugula Salad |
$11.00 |
sliced strawberries, baby arugula, soft Vermont chevre cheese and toasted pepitas with maple balsamic dressing |
| Springtime Garden Salad |
$12.00 |
fresh baby lettuces with sliced asparagus, baby tomatoes shaved asiago cheese and a lemon - sherry vinaigrette |
| Hearts of Romaine Salad |
$10.00 |
with Normandy Farms Inn warm and creamy bacon dressing and chopped tomatoes |
| Bibb Lettuce Salad |
$11.00 |
Great Hills Blue Cheese, North Country Smokehouse bacon and buttermilk-horseradish dressing |
| Winter Green Salad |
$11.00 |
baby hot house greens, with dried cranberries, toasted walnuts, warm chevre cheese croutons and maple-balsamic dressing |
| Hearts of Romaine Salad |
$10.00 |
Warm and creamy bacon dressing and chopped tomatoes |
| Strawberry - Arugula Salad |
$11.00 |
Sliced strawberries, baby arugula, soft Vermont chevre cheese and toasted pepitas with maple balsamic dressing |
| Garden Salad |
$12.00 |
Fresh baby lettuces with sliced asparagus, baby tomatoes shaved asiago cheese and a lemon - thyme vinaigrette |
| Roast Pork Tenderloin |
$24.00 |
marinated in New Hampshire maple syrup and whole grain mustard. served on a bed of braised cabbage with roasted root vegetables and spiced cranberry gastrique |
| Grilled Filet Mignon |
$37.00 |
Certified Angus filet served with an organic vegetable saute fingerling potatoes and Bailey Hazen Blue Cheese cream |
| Barbeque Salmon |
$25.00 |
fresh cold-water raised Scottish salmon grilled with a Kentucky bourbon BBQ sauce served with German potato salad, creamy coleslaw and tonight's featured vegetable |
| Root Vegetable Gratin |
$20.00 |
slow roasted carrots, turnips, parsnips, rutabega and yams topped with coconut milk bechemel and toasted macadamias, served.on herbed risotto. Gluten and dairy free |
| Roasted Stuffed Statler Chicken Breast |
$24.00 |
Freebird Farms Statler breast stuffed with sauteed broccoli rabe, oven roasted tomatoes and fontina cheese served with mushroom & herb Lundberg wild rice, fresh vegetable, and lemon garlic butter |
| Porchetta |
$27.00 |
Crispy, slow roasted, herbed pork belly stuffed with pork tenderloin, fresh chimmichuri sauce, smokey beans and greens and vegetables |
| Grilled Filet Mignon |
$37.00 |
Certified Angus filet served with an organic vegetable saute, locally grown potatoes and wild mushroom demi-glaze |
| Grilled Hoisin Barbeque Salmon |
$28.00 |
Fresh, cold-water raised Scottish salmon with a Hoisin BBQ sauce, Garlic basmati rice and tonight's featured vegetable |
| Stuffed Roast Portabella |
$23.00 |
Stuffed portabella mushroom with sauteed broccoli rabe, fennel, sundried tomatoes and fontina cheese, served with pasta and vegetable of the day |
| Duck Two Ways |
$32.00 |
Pan seared duck breast and duck confit with a cherry-hibiscus sauce, Lundberg wild rice and chef's vegetables |
| Roast Stuffed Pork Loin Roulade |
$24.00 |
with cranberry, pecan, and cornbread stuffing, roasted root vegetables and spiced apple gastrique |
| Grilled Angus Filet Mignon |
$37.00 |
carmelized onion, whipped potato, chef's vegetable selection and rosemary-madiera demi-glace |
| Roast Stuffed Statler Chicken Breast |
$24.00 |
Freebird Farms chicken breast stuffed with sauteed broccoli rabe, oven roasted tomatoes and fontina cheese, served with mashed potato, fresh vegetable and lemon-garlic butter |
| Winter Vegetable Gratin |
$20.00 |
carrots, turnips, parsnips, rutabega and yams topped with coconut milk bechemel and toasted macadamias, and baked until golden. Gluten and dairy free |
| Baked Boston Scrod |
$25.00 |
fresh-caught native scrod baked with lemon, butter, white wine and seasoned crumb topping, served with whipped potato, tonight's vegetable selection, creamy coleslaw and house made tartar sauce |
