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 Thanksgiving 2018 Appetizer Lamb Meatballs With Bacon, Brussel Sprouts, Garlic –Cumin Aioli VT Goat Cheese & Caramelized Onion Tart Topped With Kalamata Olives, Rosemary Date and Spinach Salad Gorgonzola, Balsamic Beet Vinaigrette Butternut Squash Soup With Toasted Pepitas Entrees Misty Knoll Organic Local Turkey Basted in Port Wine and Sage, Sausage Cornbread Stuffing, Pan Gravy, Cranberry –Orange Sauce, Yukon Gold Whipped Potatoes,  Smashed Sweet Potatoes with Orange Zest Wild Mushroom and Roasted Vegetable Risotto Creamy Arborio Rice made with Porcini Mushroom Broth, Seasonal Roasted Root Vegetables Panko Crusted Slow Roasted Organic Salmon Topped with Blueberry Chutney and Roasted Pistachio Oil  Roasted Filet of Beef "Wellington" Mushroom Duxelle, Puff Pastry, Cognac Peppercorn Sauce, Yukon Gold Whipped Potatoes Available Sides 2 Smashed Sweet Potatoes with Orange Zest, Creamed Green Beans & Mushrooms, Yukon Gold Whipped Potatoes  Classic Pumpkin Pie with Maple Whipped cream Apple and Almond Tart with Cardamom Crème Anglaise 65.00 per person/ 24.50 per child 12 and under All herbs are harvested from our kitchen garden. We are proud to use local produce and dairy from: Maplebrook farms, VT Black River Produce and Cabot Creamery All Fish and Shellfish are from the Boston Docks Note to our guests: VT Department of Health asks us to remind you- eating undercooked or raw foods may increase your risk of food borne illnesses

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