• 8.00
    Moroccan lentil soup with yogurt and cilantro

  • 8.25
    Mixed greens with Champagne honey vinaigrette and mustard seed crisp

  • 9.00
    Bitter greens with grapefruit, pinenuts, Asian pear and torn croutons

  • 10.25
    Lamb tartare with mint jam, capers and quail egg

  • 9.75
    Smoked trout with roasted beets, celeriac, watercress and dill

  • 13.50
    Maine crab cake with zucchini pickle

  • 13.00
    Vermont artisan cheese platter