APPETIZERS
Onion and Cider Soup with gruyere …………….6.00
Arugula Salad with smoked Trout granny smith apples, horseradish crème……………………8.00
Lobster salad with cumin dressing…..10.00
Clementine slices
Vermont Goat Cheese Tart………..7.00
With caramelized onions rosemary and kalamata olives
Apple and VT maple Sausage wrapped in puff pastry with a dijoniasse sauce ….7.00
Lily and Izzy’s Pomme Frites………..5.00
With Basil Aioli and homemade ketchup
Almond Crusted Brie with mandarin orange sauce…..10.00
Wild Mushroom Risotto with Asiago cheese Balsamic Drizzle …….8.00
Lobster pot pie with carrots shiitake mushrooms and brandy cream topped with puff pastry………..12.00
House Salad………….6.00
Baby field greens, seasonal fresh herbs, Roasted Sunflower Seeds, Dried Bing cherries, signature balsamic- beet vinaigrette
Pate de campagne
Country -style pate, Stone ground mustard, cornichons, olives & homemade sweet Chutney 10.00 |
BISTRO
Beef Bourguignon-classic stew enhanced with button mushrooms cloves, carrots, cabernet wine & fresh herbs 16.00
Bistro Steak Frites hand cut strip loin
Topped with Blue cheese garlic and chive butter 18.00
Classic Bouillabaisse-Mediterranean Fish stew with PEI Mussels, cod and shrimp
Saffron lobster broth 20.00
Coq au Vin
Slow simmered in red wine chicken with carrots, button mushrooms,
pearl onions and thyme 16.00
Moroccan Lamb Stew
Roasted tomatoes, cumin, lemon, orange & figs 17.00
Bistro Burger
With Basil Aioli and homemade ketchup on a gruyere- onion roll
10.00
Duck Shepard’s Pie
Five spice roasted dark meat with ginger shiitakes topped with mashed potatoes
15.00
Pasta of the day
Full Entrees
Rack of Lamb
marjoram-currant demi glace,
Wild mushroom risotto |
30
Panko Crusted Wild King Salmon
Stone-ground honey mustard crème, topped with a raspberry - fennel chutney
27
Grilled Black Angus Filet Mignon
hand cut, 8 oz, marinated in rosemary and garlic
with a brandy peppercorn cream sauce
32 |
Proscuitto Wrapped Cod
Roasted carrot-cumin creme
25
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