No matter the season, our Dining Room is the perfect setting for that intimate dinner by the fire.
Come join us for a memorable evening of great food, great wine, and great company.
With a seating capacity of 64, our dining room can provide for large parties as well.
We feature a three-course price fixed menu that changes seasonally.
All Dining Room guests $65.00 minimum 3 courses, $75.00 for four course menu.
The Dining Room is open Thursday – Saturday • Reservations are required • Please call 802.234.9961.
Be sure to check our calendar for our schedule.
Please note, our menu changes daily and the following is only meant as an example of our selection.
The offerings on the day of your visit may differ.
- DINING ROOM MENU-
Please make a least one selection from three of the four courses.
First Course
Organic Mesclun Lettuces
Maple Balsamic Vinaigrette, Candied Walnuts,
Crumbled Blue Cheese, D’Anjou Pear Slivers
Fennel & Arugula Salad
Shaved Fennel, Organic Baby Arugula, Vermont Chèvre,
Blood Orange Vinaigrette, Toasted Pecans
Tomato Bisque
Oven Roasted Topped with Cabot Vermont Sharp Cheddar Cheese
Curried Carrot Soup
Madras Spiced, Cool Cucumber Raita, Chili Oil & Crab
Second Course
Goat Cheese, Leek & Asparagus Tartlette
Vegetarian, Savory Butter Crust,
White Truffle Essence & Mâche Salad
Beef Battered Oysters
Flash Fried Oysters with Three Dipping Sauces
Grav Lox
House Cured Salmon with Cucumber Ribbons,
Crispy wontons & Chive-Mustard Vinaigrette
Venison Carpaccio
Black Pepper Seared (Raw), Marinated Mushrooms,
Red Onions & Simple Salad
Entrée Course
Chili & Sesame Encrusted Ahi Tuna
Wok Seared (Rare) Spicy-Toasted Sesame Asian Vermicelli Noodles
& Wasabi Spiked Ponzu Sauce
Braised Beef Short Rib
Black Angus Beef, Braised in Veal Stock with Sweet Potato Puree,
Apple Wood Smoked Bacon & Shallot Brussel Sprouts
Lamb Tenderloin Rack Chops
Marinated with Garlic, Chili & Rosemary, Oven Roasted with Pearl Cous Cous,
Sun Dried Tomatoes & Zinfandel Glace de Viande
Long Island Roasted ½ Duckling
Boneless, Crispy, Raspberry Glace & Whipped Potatoes
Winter Vegetable Gnocchi
Vegetarian, House Made Potato Gnocchi, Slow Roasted Garlic, Shallots & Winter Vegetables,
Pecorino Romano Cheese, White Wine-Herb & Olive Oil Toss
Desserts
Tahitian Vanilla Bean Crème Brulée
Belgian Bittersweet Chocolate & Chantilly Cream Parfait
Lemon Zest Sorbet with Pink Grapefruit Supremes
Lovers Cream Puffs
Tapioca Pudding with Champagne Poached Peas
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Will Dodson — Proprietor • Chef, Dana Hansen — Sous Chef