Kitchen Table

caramelized onion, provolone, homegrown arugala, proscuitto

pesto, sundried tomato, garlic, wild mushrooms, parmesan

with sustainable crab bisque and topping

with red pepper romulade

with grilled crostini

with rhubarb and strawberriy compote in filo pastry

served in a ramekin tenderloin from sustainable new england cattle

with herbed butter and garlic sauce

stuffed with smoked gouda served with roasted red pepper dipping sauce

housemade tortilla chips with vermont cheddar, black olives, heirloom tomatoes, seasoned duck breaast,

cold pea soup with parmesan crisp

local red cross romaine with shaved grana padano, polenta croutons, and caesar dressing

with goat cheese, toasted pecans and fresh fig vinaigrette

over local spinach with hard boiled eggs, garlic scapes fava beeans and mustard vinaigrette

from sustainable new england cattle with vermont cheddar, sustainable bacon and local greens

with house marinade steak from sustainable new england cattle accompanied by local fingerling potatoes, local vegetable

with a tawny port wine cream sauce topped with dried cherries and local blue ledger cheese accompanied by local fingerling potatoes, local vegetable

with lemon garlic sauce chicken from misty knolls farm, vermont accompanied local fingerling potatoes, local vegetable

with house marinade- fresh caught accompanied by local fingerling potatoes, local vegetable

with corn salsa steak from sustainable new england cattle accompanied by local fingerling potatoes, local vegetable

with pomegranate, dried cherry and chestnut stuffing quail from cavendish farms, vermont accompanied by local fingerling potatoes, local vegetable

over lemon risotto with english peas, tarragon, and leeks

fresh caught off massachusetts accompanied by local fingerling potatoes, local vegetable

made with vermont cheddar topped with breadcrumbs

made with berkshire blue topped with breadcrumbs