| Cream of Garlic Soup |
$6.25 - $13.50 |
Our signature soup is a garlic lovers delight. The best soup in vermont VT magazine |
| Secret Life of Beets |
$8.25 |
Roasted, chilled and thinly sliced beets, with parmesan cheese, olive oil and capers; paired with pecan-crusted goat cheese |
| Caesar Salad |
$7.00 - $11.00 |
Crisp baby romaine with freshly grated parmesan, garlic croutons and spanish anchovies |
| Seasonal House Salad |
$7.00 |
Mixed greens, carrot, celery, radishes, candied almonds; garlic-maple vinaigrette |
| Lobster Stuffed Baked Potato |
$11.50 |
Baked with cheddar and parmesan; topped with lemon-chive creme fraiche and caviar |
| Coconut Shrimp |
$9.25 |
Spicy battered shrimp rolled in coconut and fried; tangy orange sauce |
| Corn & Quinoa Cakes |
$6.75 |
With creamy onion sauce |
| Crispy Calamari |
$10.75 |
With lime-chili aioli |
| Cowboy Tenderloin |
$34.75 |
Boyden farm beef tenderloin crusted with herbs, pepper and coffee; on campfire bean sauce with drizzle of horseradish cream |
| Chicken Under Brick |
$24.25 |
Misty knoll farms chicken breast, griddled until crispy; with maple-balsamic reduction; on tuscan white beans with rosemary |
| King Salmon |
$26.50 |
Potato crusted salmon, cedar planked and oven roasted; over wilted greens with citrus chive sour cream |
| Coconut Telegraph |
$21.50 |
Zucchini, sweet potatoes, broccoli and peppers in coconut curry sauce; over rice topped with toasted coconut. Add shrimp $26.50 |
| White Sport Coat and Pink Crustacean |
$26.00 |
Vermont family farm pork loin pounded thin and pan sauteed topped with 4 shrimp; marsala cream sauce, over rice |
| Lamb |
$21.75 |
Twice cooked vermont leg of lamb with our own spicy maple syrup-southern comfort barbecue sauce; on corn-quinoa cakes with minted mango salsa |
| Kitchen Confidential |
|
The chefs choice of two entrees |
| Venison Bolognese |
$15.95 |
Ledg end farm ground venison-tomato sauce over pappardelle; sided with garlic-herb bread |
| PEI Mussels |
$11.75 |
One pound prince edward island mussels steamed in white wine, chopped tomato, red pepper flakes and basil pesto |
| Mussels & Fries |
$17.00 |
|
| Vermont Burger |
$12.25 |
Boyden farm beef burger on klingers bun; with rosemary french fries. $1.00 toppings: cheese: cheddar, blue, goat or fresh mozzarella, bacon. $0.75 toppings: sauteed or raw onion, sauteed mushrooms, |
| Vermont Cheese Board |
$10.50 |
Cabot aged cheddar, midnight farm goat cheese rolled in sweet-spicy pecans, maple brook fresh mozzarella 1 oz. each; with honey and sliced pears |
| Cheddar-Scallion Biscuits |
$4.50 |
Blackberry jam |
| Baldwins Spicy Pretzel Nut Mix |
$4.00 |
|
| Side Vegetable |
$5.00 |
Choose one: corn on the cob with orange-black pepper butter, zucchini, minted-honey glazed carrots, cauliflower, wilted greens |
| Mashed Potatoes |
$4.50 |
|
| Rosemary French Fries |
$6.25 |
Lime-chili aioli |
| Tuscan White Beans and Rosemary |
$4.50 |
|
