With sherry-mustard seed vinaigrette.

With sliced apples, Shelburne farms Cheddar, spiced pecans, and cider vinaigrette.

Shaved fennel, black olive, cannellini beans, and anchovy vinaigrette.

From formaggio kitchen.

With roasted eggplant puree and muhummara.

With arugula, fennel preserved lemon & borlotti beans.

With moroccan spices, meyer lemon relish and black olive vinaigrette.

With mustard greens and artichokes barigoule.

With pork and beef ragu & shaved Pecorino Romano.

Fresh Ricotta and come with salsa verde and salted almonds.

Spicy lamb sausage, roasted eggplant, sun-dried tomatoes, goats milk feta & maras pepper.

With creme fraiche and black truffle.

Hot. Haddock, squid and mussels with tomato and fennel.

With caponata, saffron risotto, spinach, pine nuts, and raisins.

Of spring vegetables and creamy truffled polenta.

With baby Brussels sprouts, butternut squash, apples, and fried sage.

Three ways. Seared breast, garlic sausage, and confit leg.

With garlic butter, oyster mushrooms and arugula salad.

With Vermont Cheddar, smoked bacon, chipotle ketchup, and fries.

With berber spices, harissa, yogurt, pomegranate, and toasted almonds.

With huckleberry sauce.

With orange creme anglaise and candied ginger.

With caramel almond ice cream.

With chocolate sauce and cinnamon cream.