Bar Menu

Small Plates

Truffle Fries, Parmesan, Truffle Oil, Chives ~5

Marinated Olives & Roasted Nuts, Herbs & Sea Salt ~ 5

East Coast Oysters, Champagne Mignonette, Cocktail Sauce ~ 2.50 ea.

Roasted Mushroom Bruschetta, Rosemary, Ricotta Cheese, Balsamic ~ 6

BBQ Pulled Pork Wontons, Smoked Pork Shoulder, House BBQ Sauce ~ 7

Blue Cheese Stuffed Figs, Great Hill Blue Cheese, Smoked Bacon ~ 9

Hummus & Olive Tapenade, Crudite Vegetables & Crostini ~ 6

Panko Fried Oysters, Yuzu Aioli ~ 9

 

More Substantial

Butternut Squash Bisque, Ginger, Nutmeg Crème Fraiche ~ 8

Pan Seared Crab Cake, Black Garlic Aioli, Apple & Celery Root Slaw ~ 13

 Mixed Green Salad, Apples, Almonds, Dry Cranberry, Cider Vinaigrette, Goat Cheese ~ 8

Roasted Beet Salad, Red & Gold Beets, Honey Balsamic, Pistachio Dust, Frisee, Great Hill Blue ~ 12

 Butternut Squash Agnolottis, Ricotta, Brown Butter, Sage, Pine Nuts, Balsamic Vinegar ~ 12

Prosciutto Wrapped Gulf Shrimp, Rosemary White Beans, Lemon Beurre Blanc ~ 12

 

Pizzas & Burgers

Lobster & Fig Pizza, Fresh Figs, Great Hill Blue Cheese, Native Corn, Scallion ~ 22

Margherita Pizza, Tomato, Fresh Mozzarella, Basil, Extra Virgin Olive Oil ~ 15

Wagyu Burger, Organic Lettuce, Tempura Onion Rings, Smoked Bacon, VT Sharp Cheddar, Smoked Tomato Jam, Jessica’s Brick Oven Brioche, Truffle French Fries ~ 18

Arugula Pesto Pizza, Red Onion Confit, Mozzarella, Prosciutto, Roasted Tomatoes ~ 16

 

Mains

Organic Scottish Salmon, Crispy Skin, Corn Succotash, Basil Butter ~ 24

Grilled Ribeye Steak, Smoked New Potatoes, Roasted Mushroom & Port Ragu ~ 38

Braised Short Rib of Beef, Goat Cheese Polenta, Broccoli Rabe, Horseradish Gremolata   ~ 24

Cassoulet, Cranberry Beans, Fennel Sausage, Ham Hock, Braised Greens, Crispy Duck Leg ~ 26

Pan Roasted Chicken, Rosemary Marinade, Celery Root Puree, Brussels Sprouts, Herb Jus ~ 22

Fresh Pappardelle, Braised Lamb Ragu, Oregano, Pearl Onion, Parmigiano-Reggiano ~ 24

Roasted Gulf of Maine Cod, Herb Panko, Lobster & Corn Risotto, Beurre Blanc ~ 26

Executive Chef: Brendan Pelley

Sous Chef: Chelven Randolph

Download a PDF of our Bar Menu