Welcome Reception
Smoked Trout Vermont Maple Creme Fraiche Toasted Pecans
Roasted Kabocha Squash Soup Shooters with Fried Sage
Vermont Cheese Plate with Pickles, Black Currant & Raspberry Preserves

First Course
Lobster Gnocchi gfa, vea
House Made Potato Gnocchi Maine Lobster Walnut Herb Garden ‘Pesto’
(Vegetarian Option Gluten Free Arancini Di Riso )

Second Course
Autumn Salad gf ve
Curiosity Farm Lettuces, Nasturtium, Herbs,
Aged Sherry Vinaigrette, Chrysanthemum Confetti

Main Course
Filet Mignon gf
8oz Northeast Raised Black Angus Filet, Delicata Squash, Sauteed Autumn Kale, Swiss Chard, Escarole, Red Wine Reduction
(Vegetarian-Pescatarian Option Pumpkin or Salmon, Yellow Curry)

Dessert
Country Crumble gf dfa
Pippin Apple, Rhubarb, Blueberry, Mini Iron Skillet, Nutmeg-Toasted Oat Brown Sugar Crumble, Vermont Vanilla Ice Cream gluten free
(Vegan Option Blue Moon Blueberry Sorbet Berry Compote)

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.”