STARTERS
Country-Style Pate
Duck liver, veal, pork
Sliced fruit, whole grain mustard, homemade fruit chutney
Crab Cake
Citrus, cilantro, garlic aioli
Smoked Trout Tartlet
Chevre, dollop of crème fraiche, trout roe
Parmesan Cheese Tart
Swiss chard, golden raisins, pine nuts
Served with membrillo
ENTREES
Beef Tenderloin, Braised oxtail*, Black Trumpet Mushroom
Mashed German Butterball potatoes with roasted garlic
Grilled green beans, turnip
Rabbit Loin* Wrapped in Jamon Serrano, Rabbit Leg*
Stuffed with swiss chard and double-smoked bacon*.
Maine heirloom beans, winter vegetables, poached Bosc pear
Diver Scallops & Crispy Pork Belly*
Au jus with carrot oil and aged balsamic syrup
Coarse grit polenta cake
Sautéed winter greens, fennel, savoy cabbage, black trumpet mushroom*
Wild King Salmon Seared and Steamed
Lobster Stock, Parsley Oil
Local Brown Rice & Wild Minnoman Rice Risotto
Pureed Kabocha Squash, Frizzled Leek, Kale
ALL ENTREES include a beautiful salad and Orchard Hill Bread.
DESSERTS
Chocolate Ganache Layer Cake
Cocoa layer cake brushed with rum syrup and layered with chocolate caramel ganache, finished with dark chocolate glaze and toasted almonds
Vanilla Bean Crème Brûlée
Classic Crème Brûlée made with vanilla beans, and local, organic cream and eggs
Pear Apricot Tart
A layered, rustic tart with an apricot almond filling, topped with a fan of pears
Gelato
Italian ice cream made with fresh, local, natural ingredients by Newfane gelato, right here in Vermont. Served with a tuile wafer.
- Ginger
- Chipotle Chocolate
- Tahitian Vanilla
- Rosemary Chèvre
Local, Seasonal, Organic Fruits and Vegetables
*Meats and mushrooms from Local Farms/Locally Foraged