• 8.00
    Five onion bisque with shoestring potatoes

  • 8.25
    Mixed greens with caper herb dressing and pickled carrots

  • 8.75
    Trio of grilled chicories with Vermont chevre and aged balsamic vinaigrette

  • 10.00
    Smoked jowl with kimchi apples, maple labne and arugula

  • 17.00
    Salutation Cove oysters on the half shell with tarragon mignonnette ice

  • 13.50
    Maine crab cake with red cabbage slaw and chipotle aioli

  • 13.00
    Vermont artisan cheese platter