Local Blackberry Glazed Baby Back Pork Ribs
thai peanut butter, watermelon salad, cilantro
paired with
Lil’ Sumpin Sumpin
Hickory Smoked Cherry Tomatoes
basil ice cream, burrata cheese, parsley salad, peppercorn gastrique
paired with
Censored
Chilled Bittersweet Chocolate Soup
Robie farm veal meatballs, jalapeno corn relish
paired with
Hop Stoopid
Pan Seared Angry Bluefish
grilled peach gazpacho, lobster salad, aja verde, cilantro creama, pomme frittes, rosemary
paired with
Lucky 13
Crispy Pork Belly Confit
almond salt, Robie Farm poached egg, local honey, lavender tossed greens
paired with
IPA
$50 per person – tax and gratuity not included – reservations required
[hr]
Tuesday, February 14th
In addition to our regular dinner menu
Starters
Tempura Maine Lobster
on a Stick fennel and pear slaw, whole grain mustard cream 15
Roasted Cauliflower Grafton
aged cheddar, pine nuts, sage 12
Maine Shrimp Risotto
local honey, toasted almonds, mascarpone 14
Entrees
Pan Seared Garlic Infused Lamb Sirloin
truffled demi, smashed Yukon golds, broccolini 26
Grilled White Tuna
soybean hash, ponzu glaze, pickled ginger 24
VT Fresh White Bean Raviolis
pork belly ragout, poached Robie Farm egg 22
Dessert
Complimentary Dessert
with Special Entrees House Made Chocolate Truffles
Make your reservations today! 603-643-4075
[hr]
Tuesday, September 20th, 2011 at 7pm
To Start
Crispy New England Oysters on the Half Shell
roasted lemon and herbed Butterworks Farm yogurt
paired with
Copper Ale
2nd Course
Blue Ox Farm Roasted Pumpkin Tart
Boucher bleu, watercress, bacon vinaigrette
paired with
Black IPA
3rd Course
Robie Farm Terrine
Cedar Circle chow chow, Vt Butter and Cheese goat cheese fritters
paired with
Stovepipe Porter
4th Course
Pulled Rabbit Confit Quesadilla
Blue Ox Farm fennel, creamed endive, smoked Robie Farm toma
paired with
Wolaver’s IPA
To Finish
Candied Poverty Lane Macintosh Apples
Stony Point Farm honey, VT Butter and Cheese mascarpone
paired with
Oktoberfest
$45 per person – tax and gratuity not included – reservations required
[hr]
February 23rd @ 7:00 PM
To Start
Roasted Cioppolini Onion “Cannoli”
house made ricotta, preserved lemon and pistachio dust
paired with
The Export
2nd Course
House Smoked Robie Farm Milk Fed Veal Kidneys
charred tangelo sherbet, KAF brioche, and a shallot “cracker”
paired with
Brewers Brown Ale
3rd Course
Sautéed Little Neck Clams
curry, coconut and a roasted peanut “crumble”
paired with
Indian Pale Ale
4th Course
Braised Robie Farm Pork Shoulder
aged soy, citrus and scallion pancakes
paired with
XXXX IPA
To Finish
Roasted Rutabaga and Robie Farm
Smoked Toma Cheesecake
pork rind crust and a charred mandarin orange infused demi
paired with
Double Old Thumper
$55 per person / reservations required
[hr]
Wednesday, January 26th @ 7:00 PM
To Start
Kumamoto Oysters on the Half Shell
sweet ginger and charred tangelo mignonette
paired with
Steel Rail Extra Pale Ale
Second Course
Braised Robie Farm Ox Tail
savory spiced doughnut and root vegetables
paired with
Traditional Pale Ale
The Main Event
House made Rabbit Confit “Bolognese”
sweet potato dumplings and gremolata
paired with
Lost Sailor Pale Ale
To Finish
“Deconstructed” Car Bomb
frozen bourbon custard, Bailey’s Chantilly and toffee
paired with
Drayman’s Porter
$50 per person
Reservations Required
[hr]
Amuze Bouche
Chilled Rock Shrimp on a Silver Spoon
sweet chile and roasted coconut
To Start
Juniper Rubbed Venison Carpaccio $13
roasted Blue Ox Farm Brussels sprouts, pomelo’s and a charred cipollini onion vinaigrette
Oysters On The Half Shell $15
champagne mignonette, spicy cocktail sauce, fresh horseradish and lemon
Fresh Maine Lobster Bisque $10
sherry and Robie Farm cream
Tempura of Local Goat Cheese $9
pickled red onion, roasted pistachio brittle and honey thyme vinaigrette
The Maine Event
Roast Prime Rib of Beef $23
foie gras infused popovers, local honey glazed carrots with lemon and a caramelized pearl onion demi
Pan Roasted Monkfish and Crispy Maine Lobster Tail $24
North Country Smokehouse apple wood bacon, local apples
and Blue Ox Farm butternut squash consommé
Blue Ox Farm Honey Roasted Beet Risotto $19
roasted shallot and Romano tart, fresh citrus and spiced walnuts
Citrus Marinated Mullard Duck Breast $21
forbidden black rice, savoy cabbage kumquats, aged soy sauce and ginger pickled carrots
[hr]
To Start
Seared Pork Tenderloin
ginger broth and Blue Ox Farm Heirloom Carrots
paired with
The Unfiltered UFO Pale Ale
The Second Course
Sweet Potato Two Ways
“risotto” on a silver spoon, a local blue cheese fritter with
local lardons and apple
paired with
The Glacier Harvest
The Third Course
Canaian Salmon “Osso Bucco”
Blue Ox Farm parsnip puree, kale and a spiced port gastrique
paired with
Harpoon IPA
The Fourth Course
Brined and Stuffed Cavendish Quail
caramelized Blue Ox Farm root vegetables and fresh pomegranates
paired with
Octoberfest
To Finish
Blue Ox Farm Pumpkin Goat Cheesecake
roasted walnut ganache and a local maple tuille
paired with
The Triticus
$55 per person
7:00 PM Wednesday, October 20th
Reservations Required
[hr]
Wednesday September 29th
1st Course
Spiced Pork Tenderloin
local apple cider, citrus and Blue Ox Farm parsnips
paired with the Summer Session Ale
2nd Course
Savory Chocolate Fritters
Local blue cheese, squash and prosciutto dust
paired with the Pale Ale
3rd Course
Braised Duck Legs
Sweet local cabbage, Blue Ox Farm root vegetables
paired with the IPA
The Finishing Touch
Crispy Acorn Squash
Toasted walnut praline, frozen custard and local maple syrup
paired with the Nut Brown Ale
[hr]
$50 per person
August 25th at 6:30 PM
Welcoming Tasting
Fresh Vanilla Bean Poached Tiger Shrimp
charred Georgia Peach compote
and
Blue Ox Farm Fried Green Tomatoes
fresh horseradish aioli
paired with
Long Trail IPA
The Shellfish Course
Belgian White Sauteed Manilla Clams
pomme frittes and fresh citrus aioli
paired with
Long Trail Belgian White Ale
The Grilled Course
Dakin Farms Bratwurst
Blue Ox Farm Purple Potatoes, aged balsamic glazed local cabbage
and a grain mustard coulis
paired with
Long Trail Pale Ale
The Smoked Course
House Smoked Robie Farm Milk Fed Pork Shoulder
smashed plantains, local heirloom carrots and crispy hops
paired with
Long Trail Ale
The Tuna Course
Coriander Crusted Big Eye Tuna
charred local bok choy and a fennel scented orange sherbert
paired with
The Brew masters Double IPA
The Cheese Course
Blue Ledge Farm Crottia en Croute
locally foraged black berries
paired with
Long Trail Blackberry Wheat
[hr]
Wednesday, July 14th at 7:00 PM
To Start
Carpaccio of Robie Farms Veal
Blue Ox Farm heirloom tomato jam, gooseberries and pan seared KAF brioche
paired with
Big Ass Red
2nd Course
House Smoked Pork Belly
slow roasted Cavendish Farm quial egg and a “sweet” sweet potato hash
paired with
XXXX IPA
3rd Course
Pacific Halibut Sashimi
broken tomato vinaigrette and shaved fennel
paired with
The Export
4th Course
Maine Lobster Three Ways
braised local ox tail and crostini
paired with
Old Thumper
To Finish
Local Strawberry and Aged Balsamic Ice Cream
Mama’s almond rocca
paired with
Imperial Porter
$45 per person
[hr]
April 28th at 7:00 PM
$55 per person
To Start
Day Boat Diver Scallops Sashimi
sweet soy, radish and house pickled ginger
paired with
The Hanami Ale
2nd Course
Colorado Lamb Tar Tar
Cavendish Farm Quail egg, local Spring ramps,
with a fresh horseradish aoili and crispy KAF brioche
paired with
The Brown Dog Ale
3rd Course
Pan Seared Atlantic Halibut Cheeks
fresh mango, cracked coriander and young cilantro
paired with
The IPA
4th Course
Fennel Crusted Sweetbreads
fresh morel mushrooms, house made duck prosciutto
and a Blue Ox Spring dug parsnip puree
paired with
The Big A IPA
To Finish
Tempura Banana “Mole”
sweet rice and caramel Krispies
paired with
The Robust Porter
[hr]
Wednesday March 10th 2010 at 7:00 PM
The 1st Course
Tilapia Soufflé
citrus, charred Vidalia onion vinaigrette and peppery greens
paired with
The Old Thumper
The 2nd Course
Sweetbread Slider
house made crispy duck prosciutto, foise gras, pickled red onion,
KAF bread and pomme frittes
paired with
The Export
The 3rd Course
House Dry Aged Colorado Lamb
fingerling potatoes, Spring dug parsnips and shaved cipollini onions
paired with
The Imperial Stout
The 4th Course
White Chocolate Rabbit Mole
vanilla bean, quenelles of black beans and Spanish rice confetti
paired with
The XXXX IPA
The Finishing Touch
A Small Cheese Plate
Le Petite Basque, Ash aged goats cheese, honey comb,
toasted almond biscotti and a roasted leek relish
paired with
The Prelude
$45 per person
[hr]
Sunday February 14th 2010
To Start
Big Eye Tuna Carpaccio $12
fresh lemon, EVOO, crispy capers, cracked black peppercorn
and smoked sea salt
Crispy Plantain Martini $8
fresh citrus gazpacho, Haas avocado and cilantro
The Soup
Cauliflower Cloud $6
beet syrup
The Main Course
House Dry Aged Colorado Lamb $25
confit of fingerling potatoes, oven roasted brussels sprouts,
and a pomegranate gastrique
Sweet Beet Risotto $19
Marcona almond crusted local goat cheese, mascarpone, and dates
Pan Seared Black Sea Bass $22
blood orange, satsuma mandarin, sticky rice hearts,
sweet soy and ginger vinegar
To Finish
Fondue for Two $13
house made marshmallows, angel food cake and fresh fruit
[hr]
Wednesday January 27th
@ 7:00 PM in the Back Room
To Start
Fresh Oysters on the half shell
warm North Country Smokehouse Bacon Mignonette
paired with
The Classic Kentucky Derby Mint Julep
2nd Course
Sauteed Fresh Maine Shrimp
local mascarpone cheese, tangerine honey
and house smoked local Macintosh apples
paired with
Micheal Collins, neat
3rd Course
Braised Pork Cheeks
ten root vegetables and potato coins
paired with
Bookers and Ruby Red Port Manhattan
4th Course
House made Rabbit Confit Crepes
wild mushroom duxelle, crispy pancetta
and an Marcona almond infused Robie Farms fresh cream
paired with
Bowmore Islay Single Malt 15 year
To Finish
House made Jack Daniels Ice Cream
paired with an
Irish Martini
$65 Per Person
Reservations Required
Amuse Bouche
oven roasted baby potatoes with crispy prosciutto, oven roasted shallots,
fresh chives, local crème friache and golden trout caviar
To Start
A Trio of New England Oysters
a shooter with champagne mignonette
a la Rockefeller
and a crispy oyster with potato leek puree
$12
House Made Duck Confit
caramelized local apples, parsnip puree and crispy oyster mushrooms
$10
The Citrus Plate
blood orange, grapefruit and tangerine
Grand Marnier scented crèma, chipotle crèma and shaved Bermuda onion
$9
To Warm The Belly
Local Parsnip and Cauliflower Bisque
curried cauliflower and herb essence
$6
Venison Hunter Stew
black truffle and caramelized apples
$7
Lobster Bisque
fresh Maine lobster with Robie Farms fresh cream
$8
On the Lighter Side
Crisp Endive Salad
watercress, local apple, candied kumquats, and warm Seymour blue cheese vinaigrette
$9
Grilled Poached Pear Salad
young arugula, 21 year aged balsamic vinegar,
warmed pistachio crusted local goat cheese and tangerines with EVOO
$10
The Main Event
Prosciutto Wrapped Monk Fish
wild mushroom duxelle, elephant garlic emulsion
and a fresh citrus and frisee salad
$21
40 Day House Dry Aged Certified Angus Sirloin
white truffle riced potatoes, winter parsnips, baby carrots
a port syrup and a Cabernet demi glace
$24
Confit of Rabbit a la Papperdelle
North Country Smokehouse lardons, melted leeks, sweet potatoes two ways
with fresh thyme and Robie Farms cream, topped with toasted pistachios
$20
Braised Veal Shanks
pumpkin speatzle, local honey comb glazed baby carrots and braised kale
$23
Local Apple and Wild Mushroom Stuffed Cavendish Quail
crispy pancetta, whole grain mustard rissoto and melted fois gras
$23
Wild Mushroom Baklava
oven roasted pistachios, in a puddle of local goat cheese and orange cream
$19
To Finish
White Peach-N-Champagne
crème de cassis and Strafford Organic Vanilla Ice cream
$8
Molten Chocolate Lava Cake
port cherries, chantilly and candied thyme
$8
Pumpkin and Fresh Vanilla Bean Crème Brulee
pepitas and caramelized turbindo shugga
$8
[hr]
November the 18th
To Start
Local Pumpkin Bisque
Poverty Lane apple cider, Robie Farms cream and spiced walnuts
paired with
The Imperial Blonde
2nd Course
Local Venison Stew
oven roasted Blue Ox root vegetables and crispy parsnips
Paired with
The Alt Ctrl Delete
3rd Course
Maple Leaf Farms Duck Three Ways
house cured and smoked with pomegranates,
confit with caramelized local apples
and it’s liver with candied kumquats
paired with
The Concord Combat Ale
To Finish
Blue Hubbard Squash Two Ways
crème brulee and tempura
paired with
The Studly Monk
7:00 PM Sharp | $45 per person
[hr]
Wednesday 28th at 7:00 pm
To Start
Blue Ox Farm Pumpkin Fritters
crystallized ginger and spiced maple crème fraiche
paired with
Harpoon’s Oktoberfest
2nd Course
Scottish Cavendish Quail Eggs
Robie Farms pork sausage and seasoned breadcrumbs
with a whole grain mustard hollandaise
paired with
Harpoon IPA
3rd Course
Wild Mushroom and Toasted Pistachio Baklava
local goat cheese cream, herb essence and Grana Padano
paired with
Harpoon’s 100 Barrel Glacier Pale Ale
4th Course
Venison Osso Bucco
toasted brioche, fois gras and three root vegetables
paired with
Harpoon’s Leviathan Series IPA
To Finish
Frozen Clementine Custard
Charred Blue Ox Farms shallots and
Candied Coger Sugarhouse Gardens Thyme
paired with
Harpoon’s Leviathan Series Saison
$45 per Person
Reservations Required
[hr]
September 24th
To Start
Pan Seared Diver Scallops
honey comb with caramelized Blue Ox Farms fennel and cream
paired with
Pollenator
Welcome Back!
2nd Course
Blue Ox Farms Early Harvest Vegetable Pistou
paired with
Long Trail Ale
3rd Course
Venison, Blue Ox Tomatoes and Paperdelle
paired with
Harvest Ale
4th Course
House Smoked Long Island Duck
charred Anjou Pear and Blue Ox Farms beets
paired with
The IPA
To Finish
House made Frozen Curried Cream
coconut brittle
paired with
The Double IPA
$45 per person
Reservations are required
[hr]
Wednesday, June 3rd at 7:00 PM
To Start
The Blonde Bombshell
paired with
Tiny Shrimp and Three Sauces
young arugala , grilled red pepper, and yellow tomato
2nd Course
The War Lord Imperial IPA
paired with
Lavender Crusted Fatty Tuna
Citrus fume and radish salad
3rd Course
The Deadhorse IPA
paired with
local Blue Cheese Tart
peppery green salad
4th Course
Pullman’s Porter
paired with
Cardamom and Coffee Seared Lamb Loin
anchovy and herb crusted new potatoes and local wild mushroom ragout
To Finish
The Oatmeal Stout
paired with
Chocolate Caramel Tart
frozen vanilla custard and local strawberry compote
$50 per person [hr]
Wednesday, April 8th
Start time: 7:00 PM Sharp
To Start
Sugar Bush Farms 60 Month Aged Cheese Fritters
Granny Smith apple compote
paired with
60 minute IPA
The 2nd Course
Pan Seared Frogs Legs
fresh morel mushrooms and Dijon
paired with
90 minute IPA
The 3rd Course
House made Duck Proscuitto
with it’s liver, frisse, and crostini
paired with
Raison D’etre
The 4th Course
House Dry Aged Lamb
smoked polenta and grilled spring onions
paired with
Indian Brown Ale
The Finishing Touch
Chilled Rhubarb Soup
balsamic sorbet and mint syrup
paired with
Palo Santo Marron
$55 per person
Reservations Required