herbs, citrus and spices

chives, citrus-infused remoulade

sherry walnut puree, goat cheese, fresh thyme

farro, fresh grapefruit, hearts of palm

thyme and herbed ricotta

caramelized onion, new potatoes, roasted garlic, gruyere

sofrito, jamon, toasted garlic

coconut-red curry, kaffir lime, ginger

spicy yuzu aioli, cucumbers

potato-leek veloute, cauliflower, caviar

housemade kim chee, daikon, allium

kumquats, bitter orange, chevre

chef's choice, available individually

horseradish-dill creme fraiche, available individually

vermont cheddar, arugula, aioli, available individually

goat cheese, spiced pears

for two

for two

our take on a classic

parmesan crouton, gruyere

orange, baby arugula, marcona almonds, chevre

parmesan croutons, anchovy

fried egg, lardons, bitter greens, warm bacon vin

mushroom bolognese, parmesan, crispy potatoes

wild mushroom and spicy lamb ragout, crispy chestnuts, pecorino

carramelized artichoke, fingerling potato confit, sweet onion jus

coconut rice, spicy pineapple, bok choy, sweet soy, shiso

lemon and thyme roasted asparagus, sauce bearnaise

glazed cippolini , spaghetti squash, roasted turnip, savoy cabbage

locally-raised beef, vermont cheddar, aioli, arugula

corned beef, swiss cheese, 1000 island, homemade 'kraut'

avocado, bacon, cheddar, skillet eggs

homemade bread & butter pickles, coleslaw

vermont cheddar