Dinner Menu – Summer 2010

Menus: Dinner | Dessert | Wine & Beer | Cocktails

updated 7/10/10

APPETIZERS

Soup of the Day 3/6

Summer Gazpacho  8

Mixed Green Salad  7.5
Cranberries, walnuts, red onions, Vermont
chèvre, maple sherry vinaigrette

Baby Spinach and Pear Salad  7.5
Toasted almonds, bleu cheese
warm bacon vinaigrette

Grilled Flatbread  8.5
Special daily

Venison Dumplings  9.5
Three steamed dumplings served with
sweet soy and scallion

Vermont Cheese Plate  6, 11, 15
Three local artisan cheeses served with
seasonal accompaniments and Red Hen bread

BISTRO FARE

Black Door Burger  12.5
Naturally raised local beef, chimi, roasted
garlic aioli, hand-cut fries and mixed salad

Braised Rabbit  15
Spaetzle, fresh mint

Savory Tart  12.5
Chèvre, local potato, dill, caramelized
onion, green salad

Chilled Lamb & Leaf Lettuce Salad  12.5
Fresh rosemary and farmhouse parmesan

Shetland Organic Salmon  14
Berbere spiced, pickled beet and arugula salad

ENTREES

North Atlantic Cod  20
Butter braised Red Norland potato,
spinach and lemon jam

Misty Knoll Farm Chicken  18
Pan roasted Statler cut, soft polenta,
oyster mushroom, white wine and chervil

Spaghetti & Roasted Eggplant  15
Pea greens,
Consider Bardwell Farm “Equinox”

Grilled Pork Loin  19
Locally raised center cut,
Vermont cranberry beans, savoy
cabbage leaves, cider vinegar gastrique

Pete & Tara’s Farm Steak  27
Caramelized onion potato cake,
pea greens and tarragon butter

SIDES

Hand Cut fries 3

Polenta Fries 5

Seasonal Side 5


Chef Matthew Bilodeau

~ Member of the Vermont Fresh Network ~

We use local, organic greens, fruits,
and vegetables whenever available

An 18% gratuity may be added to parties greater than six and for split checks. Please, no individual checks for parties greater than four.

We accept Mastercard, Visa, AmEx, Discover or personal check with ID.