Dinner Menu - Spring 2008
Menus: Dinner | Dessert | Wine & Bar
APPETIZERS
Artisan bread from Red Hen Bakery of Middlesex
Soup of the Day 5
Mixed Green Salad 6
Cranberries, walnuts, red onions, Vermont chevre,
with a maple sherry vinaigrette
Baby Spinach and Pear Salad 7
Toasted almonds, bleu cheese
and a warm bacon vinaigrette
Grilled Flatbread 8
Special daily
ENTREES
Roasted Misty Knoll Chicken 18
Buttermilk marinated bone-in chicken breast,
Berbere spiced potato, chick pea, and braised greens
Seared Cobia Fillet 19
Asparagus, saffron potato, and black olive aioli
Ginger Grilled Organic Tofu 17
Zucchini, mushroom, mizuna, basil, and chili
Grilled Pork Chop 18
Polenta fries and mushroom ragout
Wood Creek Farm Steak (market price)
Naturally raised Vermont beef,
caramelized cipollina, hand cut fries,
House steak sauce
Chef Matthew Bilodeau
SIDES
Hand Cut fries 3
Braised greens 4
Polenta fries 3
BISTRO FARE
Venison Dumplings 9
Three steamed dumplings served with
sweet soy and scallion
Sorrel Risotto 13
Braised fennel and Vermont chevre
Pulled Pork Quesadilla 11
Black beans, pepper Jack cheese,
Tomatillo roasted Poblano salsa and lime sour cream
Seared Shetland Organic Salmon 14
Curried French Lentils,
grapefruit, radish, and arugula salad
Carmelized Carrot and Spring Pea Garganelli 13
Fresh mint and shaved Pecorino Toscano
Prince Edward Island Mussels 14
Chorizo, roasted tomato, white bean,
and braised greens
Black Door Burger 12
Wood Creek Farm beef, fresh chimi,
garlic aioli, hand-cut fries and mixed salad
~ Member of the Vermont Fresh Network ~
We use local, fresh ingredients whenever possible
An 18% gratuity may be added to parties of eight or more and any split checks. Please, no separate checks for parties greater than five.
We accept Mastercard, Visa, AmEx, Discover or personal check with ID.