Dinner Menu – Summer 2010

Menus: Dinner | Dessert | Wine & Beer | Cocktails

updated 7/10/10

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

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

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

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.