Updated 1/11/2019

 

STARTS & SHARES
 

Deviled Eggs

Pickle Plate

Local Greens
Buttermilk dressing

Fresh Baked Baguette
Salted butter, radish

Cheese Plate
Jasper Hill Moses Sleeper, Blue Ledge Lake's Edge, candied nuts, local honey, raspberry jam
toasted sourdough

Bird In A Jar
Duck rillette, chicken liver pate, pickled eggs, grain mustard, pickles, toasted sourdough

Roasted Brussels Sprouts
Saffron aioli

 Caesar Salad
Local greens, sprouts, anchovies, fried garlic, herb breadcrumbs, parmesan reggiano
Misty Knoll Farm chicken confit optional

Warm Spinach Salad
Balsamic, toasted pecans, Vermont chèvre

Mac & Cheese
Brown butter, New England farmstead cheeses, carmelized onions

 


SANDWICHES


Italian
Capicola, soppressata, genoa salami, mortadella, provolone, pickled pepper mayo
lettuce, tomato, dressing
Served on housemade baguette with dressed greens

Burger
Boyden Farm grass-fed beef, Cabot cheddar, lettuce, tomato, onion, aioli, housemade potato roll
Additions of bacon, fried egg, or smoked tomato jam available

Beer Battered Fish
Bread and butter pickles, tartar sauce, napa cabbage, potato roll
Served with dressed greens
(Also available as fish & chips with duck fat potatoes)

French Dip
Roast beef, caramelized onions, gruyere, jus, arugula, horseradish crema
housemade baguette


SPECIALS
 

Gnocchi
Collard greens, Pekarski’s Italian sausage, parmesan

Chicken & Rice
12 hour confit Misty Knoll Farm chicken, Italian black rice, peas, shiitake

Apple Turnip Soup
Served with herbed yogurt, and buttered toast

Tartiflette
Potato gratin with ham, lardon
Topped with Cricket Creek Tobasi, dressed greens



DESSERT
 

Creme Brûlée

 Lemon Pound Cake

Tiramisu

Caramel Semifreddo w/Luxardo cherries