Appetizers

Lamb Meatballs
With Bacon, Brussel Sprouts
Garlic –Cumin Aioli

Wild Mushroom and Blue Cheese Tartlet
Golden puff pastry, Micro Greens and Balsamic Reduction

Pate de Campagne
Country -style pate, Stone ground mustard,
cornichons, olives, homemade sweet Chutney


Second Course

Date and Spinach Salad Shaved Parmesan, Pomegranate vinaigrette, Toasted Pine Nuts

Butternut Squash Soup
Spiced Beet Chutney

Entrees

Misty Knoll Organic Local Turkey
Basted in Port Wine and Sage, Sausage Cornbread Stuffing, Pan Gravy, Cranberry –Orange Sauce
72 
Wild Mushroom and Roasted Vegetable Risotto
Creamy Arborio Rice made with Porcini Mushroom Broth, Seasonal Roasted Root Vegetables
68
Panko Crusted Slow Roasted Organic Salmon
Topped with Blueberry Chutney, Roasted Pistachio Oil
70
Roasted Filet of Beef "Wellington"
Mushroom Duxelle, Puff Pastry, Cognac Peppercorn Sauce
75 

Dessert
Classic Pumpkin Pie with Maple Whipped cream

Apple and Almond Tart with Cardamom Crème Anglaise

Butter Pecan Cheese Cake
Maple-Espresso Crème


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
Parties of 6 and more or split checks 20% gratuity will be added