Appetizers

  • 8.00
    Apple and rutabaga soup with nutmeg creme fraiche and chives

  • 8.25
    Mixed greens with roast sweet pepper vinaigrette and cerignola olive crisp

  • 9.00
    Butter lettuce and radicchio salad with hazelnuts and Boucher Blue cheese

  • 10.00
    Glogg poached pear with frisee, candied walnuts and crispy speck

  • 10.50
    Bay scallop crudo with blood oranges and fennel

  • 13.50
    Maine crab cake with chickpea salad and harissa aioli

  • 13.00
    Vermont artisan cheese platter