Appetizers

  • 7.75
    Tomato fennel soup with parmesan crisp

  • 8.25
    Mixed greens with Vermont cider vinaigrette, dried cherries and celeriac

  • 8.75
    Crispy sheep's milk feta with arugula, lemon and chopped herb pesto

  • 10.25
    Merguez sausage tart with olives, chevre and oregano vinaigrette

  • 13.00
    Maine crab cake with cornichons, capers, aioli and Italian parsley

  • 2.50 each
    Blue Point oysters on the half shell with tarragon mignonnette

  • 12.00
    Vermont artisan cheese platter