Appetizers & Entrées

Chef Coulter cordially invites you to sample one of the most inspired dining experiences in the Upper Connecticut River Valley has to offer.

Soup of the day

Caesar Salad 

Pear and Field Greens Salad
with goat cheese, toasted hazelnuts, dried cranberries, and cider vinaigrette 

Gorgonzola and Walnut Salad with Maple Balsamic Vinaigrette

New England Crab Cakes
with roasted pepper-caper tartar sauce

Crispy Pork Dumplings
with a spicy pineapple dipping sauce  

Grilled Flatbread
Sweet Italian sausage, sweet bell peppers, caramelized onions, jack cheese

Vermont Cheddar Burger on a toasted onion roll with house made chipotle catsup 

Four Cheese Tortellini
Bacon, peas with either parmesan cream,  grilled chicken, or shrimp

Baked Crab and Artichoke Dip

Mediterranean Plate
with falafel, tzatziki sauce, tabouli, eggplant caponata, pita wedges 

Sesame See Crusted Chicken Fingers
Caramelized ginger sauce, sesame carrot salad

Grilled Marinated Flank Steak
Shiitake demi glace, garlic mashed potatoes

Portobello and Mozarella Cheese Ravioli
Tomato cream sauce, caramelized onions, and shiitake mushrooms 

Hazelnut Crusted Tilapia
Port wine-cranberry reduction, basil rice

Grilled Pork Loin
Sautéed Granny Smith apples, applejack demi glace, garlic mashed potatoes

Dijon Crusted Chicken Breast
Red wine sauce, garlic mashed potatoes

Baked Creole Stuffed Shrimp
Buttery bread, crump stuffing, crawfish tails, and creole flavors