Sample Menu

small plates

cherryfield green salad

with truffled champagne vinaigrette and pear $6

local harvest buttercup squash soup

with basil and apple $6

grilled fruit de mer salad

octopus and shrimp
with field greens, tomato vinaigrette, roasted peppers, and orange $10

roasted beet and arugula salad

with tomatoes, shaved red onion, crumbled chevre, and truffle oil $8

new england-style seafood chowder

lobster, halibut, shrimp $14

country salad of frisee and bacon lardons

with sherry vinaigrette, great hill bleu, and red onion $8

small plates

cherryfield green salad

with truffled champagne vinaigrette and pear $7

roasted tomato, fennel, and eggplant soup

with nut-free pesto $6

chilled large shrimp and local crab

avocado, wakame seaweed salad, greens,
and wasabi vinaigrette $13

grilled crispy polenta with spanish manchego

with chorizo and shiitakes $10

heirloom tomato panzanella

with baguette croutons, local arugula, basil, red onion, shaved fennel,
andfresh mozzarella $10

roasted beet and crumbled vermont chevre salad

with local field greens, orange segments
and dijon vinaigrette $10

small plates

cherryfield green salad

with truffled champagne vinaigrette and pear $7

vermont horseradish chevre raviolis

in beet pasta, with field greens,
fresh figs, and balsamic syrup $9

local frisee, applewood smoked bacon, and french roquefort salad

with heirloom tomatoes and Dijon vinaigrette $9

*mediterranean-style vegetable lentil soup

with pesto $7

6 oysters on ice – franklin maine

with tequila cocktail sauce and lemon $16

red plum-barbequed “dubreton” pork belly

with cider-braised cabbage and spatzle $10

crisp maine crab cakes

with avocado puree, roasted pepper coulis, wakame seaweed salad $8

mussels steamed in white wine and garlic

with spanish chorizo, rosemary, tomatoes, and spatzle $10

entrees

port-braised rabbit risotto

with asparagus, oyster and shiitake mushrooms,
soppressata, and truffle oil $27

grilled choice hangar steak

with horseradish-potato gratin, grilled asparagus,
and spiced burgundy reduction $25

grilled wild sockeye salmon

with french lentils, fennel confit, wakame seaweed salad,
and citrus vinaigrette $25

garlic and saffron-crusted australian lamb rack

with ratatouille, spring garlic mashed potato, and port lemon-thyme jus $30

grilled swordfish steak

with coconut sticky rice, caramelized pineapple and papaya salsa,
roasted pepper coulis, and scallion oil $25

1 1/2 pound hardshell lobster out of shell

with homemade tagliatelle, roasted plum tomatoes, and saffron-lobster broth $29

grilled wild king salmon

with garlic mashed potatoes and summer vegetables $24

chef’s vegetarian/vegan selection always available

entrees

grilled local halibut filet

coconut sticky rice, oyster mushrooms, wakame, and roasted bell pepper coulis $28

pan-seared large scallops

with zucchini, caramelized onion, and parmesan tortino, braised greens,
and lobster-tomato broth $27

grilled choice culotte steak (sirloin end)

with horseradish and sage potato gratin, smoked bacon lardons, spiced red wine reduction $27

grilled “natural-raised” pork tenderloin

with leek mashed potatoes, cider-braised local cabbage, caramelized apples,
and thyme jus $25

grilled locally-farmed salmon

crisp saffron risotto cake, arugula, lemon aioli, sorrel coulis $24

grilled line-caught swordfish

with mango, papaya, and charred pineapple salsa, roasted fingerling potatoes,
swiss chard, and citrus vinaigrette $25

burgundy braised lamb shank

with leek-mashed potatoes, roasted root vegetables, and harissa $29

pan-roasted moulard duck breast

with leek-mashed potatoes, cider-braised local cabbage, caramelized apples,
and thyme jus $26

entrees

grilled choice skirt steak

with horseradish-potato gratin, bacon lardons, and burgundy reduction $26

grilled “natural raised” veal chop

with celery root mashed potatoes, roasted root vegetables, and sage jus $29

garlic-crusted australian rack of lamb

with crispy polenta, ratatouille, and thyme jus $29

grilled large scallops

with purple fingerling potatoes, honshimiji mushrooms, and citrus vinaigrette $27

*pan-seared long island duck breast and confit leg

with cider-braised cabbage, spatzle, and fresh currant bbq glaze $26

grilled halibut steak

with oyster mushrooms, saffron basmati, and roasted pepper coulis $27

*seaweed-crusted line-caught swordfish

with coconut sticky rice, wakame seaweed salad, tobikko, and wasabi vinaigrette $25

burgundy-braised short rib of beef

with celery root mashed potatoes, roasted shallots, and roasted baby carrots $27

1 1/2 pound hardshell lobster “al vapore”

with celery root mashed potatoes and swiss chard $32