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A selection of vermont farmhouse and artisanal cheeses and fruits served with a warm french baguette add cured $11.00 meat
Cremini mushrooms stuffed with maple-smoked gouda and bread crumbs, oven roasted
Panko crusted calamari tubes and tentacles fried and served with a soy ginger chili dipping sauce
Blue Point oysters baked on the half shell, with pernod creamed spinach, and fontina
Wild Boar sausage poached in cabernet, presented with sauteed leeks and morel mushrooms, finished with a three mustard sauce
Pan seared, served over wild mushroom bread pudding and finished with a port wine reduction
Field greens with fresh vegetables, drizzled with champagne raspberry vinaigrette
Classic Caesar with romaine lettuce, parmesan, and croutons tossed with housemade dressing.
classic caesar with romaine lettuce, parmesan, and croutons tossed with housemade dressing.
classic caesar with romaine lettuce, parmesan, and croutons tossed with housemade dressing.
Crisp romaine lettuce, cucumber, red onion, celery, tomato, feta, Kalamata olives and creamy dressing
Crisp romaine lettuce, cucumber, red onion, celery, tomato, feta, Kalamata olives and creamy dressing
Crisp romaine lettuce, cucumber, red onion, celery, tomato, feta, Kalamata olives and creamy dressing
Local handmade mozzarella layered with ripe tomatoes and fresh basil infused olive oil
Eight ounces of local grass fed ground beef, topped with cabot cheddar on a rustic roll, served with crispy fries or side salad
Prepared with toasted pecans, cranberries, and a brown butter chardonnay sauce, served with vegetable du jour
Sauteed vegetables tossed with creamy peanut sauce and noodles
Misty Knoll statler chicken beast, cast iron bronzed, served with a tomato and basil ragout and an olive tapenade
Jumbo lump blue crab cakes, pan fried, set in a roasted garlic mornay sauce
Finished with a local maple and caramelized ginger glaze, served over sauteed watercress
Veal acallopini sauteed with shallots, capers, and a lemon chardonnay sauce
Twelve-ounce New York strip loin, char-grilled, served with cognac peppercorn cream sauce, and garnished with crispy onions
Slow oven-roasted, with blueberries braised in brandy
Layered stack of eggplant, zucchini, Spanish onion, Portobello, sweet bell pepper, and fresh goat cheese, set in a basil pesto, served with rice pilaf
Four family darm lamb prepared with savory herbs, black forest truffles, accompanied by potato mousseline and madera chasseur sauce and fried leaks
Coconut, pomegranate, lime
Served with fresh whipped cream, dark chocolate sauce and fresh berries
Rich french custard with a burnt maple sugar top
Fresh berries and whipped cream
Peanut butter, clover honey, mascarpone, chocolate ganache
Warm and served with rich caramel sauce and fresh whipped cream
A selection or vermont farmhouse and artisnal cheeses and fruits
Our flaky puff pastry baked with local apple slices, paired with grafton village cheddar
Inn-made with local ingredients, served with shortbread cookie