Appetizers

  • 7.75
    Parsnip and celeriac soup with apples and hazelnuts

  • 8.25
    Mixed greens with basil vinaigrette, pinenuts, shaved parmesan and garlic chips

  • 8.50
    Fried green tomatoes with tzadziki and pickled red onions

  • 9.25
    Tuscan chicken pate crostini with fennel, spinach and lemon

  • 10.25
    Honey cured wild king salmon with beet, arugula and chevre terrine

  • 13.00
    Maine crab cake with grilled corn relish and chipotle aioli

  • 12.00
    Vermont artisan cheese platter