Chef’s Prix Fixe Three Course Menu 85

First Course
Hearts of Romaine dfa gfa
Organic Romaine, Lemon Caper-Anchovy Dressing, Pecorino Romano,
Garlicky Croutons, Granny Smith Apples

Arancini Di Riso gf va
Crispy Arborio Rice Balls, Bar Hill- San Marzano Tomato Sauce, Aged Balsamic Reduction,
Basil infused EVOO

Watermelon ‘Gazpacho’ gf
Wasabi Kissed, Watermelon, Ginger Root, Carrot, Fresh Lime, Cucumber,
Peppermint Chiffonade, Flower Petal Confetti

Wontons df
Pasture Raised Heritage Pork, Hardwick, Ginger Root, Tamari Soy Dipping Sauce
 

Entrée
Lobster Curry gf df vea
Maine Lobster, Garlic Scape, Yellow Curry- Coconut Milk, Ginger, Cucumber, Scallions,
Aromatic Jasmine Rice, Coriander, Fresh Lime

Roasted Chicken Gnocchi va, dfa
House Made Nutmeg Potato Gnocchi, Native Roasted Chicken, Curiosity Farm Frisse,
Herb VT Cream, Chicken Stock, Aged Pecorino Romano

*Filet Mignon gf
Skillet Seared, Northeast Raised Black Angus, Mushroom-Cabernet Sauvignon Glace de Viande, Nutmeg Potato Croquette, Summer Vegetables, Maldon Sea Salt

Third Course
Belgian Waffle v
Warm ¼ Belgian Waffle, VT Vanilla Ice Cream, Warm Caramel and Bittersweet Chocolate Sauce

Pavlova gf dfa
Meringue Filled with Just Harvested Raspberries, Raspberry Coulis, Vanilla Whipped Cream
 

Blue Moon Sorbet gf vé
Lemon Zest, Heartland Vermont, Fresh Strawberries

gf = gluten free / v = vegetarian / vé = vegan / df = dairy free / a = available
2 credit card limit per table.  Thank you.

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Will Dodson, Owner, Chef, and Private Chef
VT Dept. of Health “Consuming raw or undercooked food may increase your risk of foodborne illness.”