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Dinner Appetizers

Crisp Duck Spring Roll - peach ginger sauce - 12

Lump Crab Cake - smoked bacon celery root slaw, “old bay” aïoli - 12

Atlantic Salmon Ceviche - watermelon, red onion, crisp tortilla - 12

Prince Edward Island Blue Mussels - green curry coconut broth - 11

Exotic Mushroom Strudel - chèvre, white truffle vinaigrette - 11

Salads

Romaine - marinated tomato, parmesan peppercorn vinaigrette - 9
with parmesan crusted oysters - 12

Spinach - feta, black olive vinaigrette - 9

Tomato and Fresh Mozzarella - cured olives, balsamic vinaigrette - 9

Seasonal Greens - herb vinaigrette - 6
with Warm Vermont Goat Cheese or Great Hill Blue Cheese - 8

Dinner Entrees

Roasted Poblano Pepper - corn, masa, smoked gouda,
roasted red pepper sauce - 22

Horseradish Crusted Blue Cod - crispy leeks, herb mashed potatoes,
balsamic shallot reduction - 26

Crispy Roast Duckling - vegetable fried rice, mango chutney sauce - 30

Seared Arctic Char - ratatouille, cous cous, roasted lemon sauce - 28

Bell and Evans Chicken "Scaloppine" - spinach, fontina, pappardelle,
tomato basil sauce - 26

Ancho Cured Pork Tenderloin - chorizo black bean hominy salsa,
tomatillo cilantro sauce - 27

Grilled “Terrace” Steak - grilled romaine, sweet onions,
roasted blue potatoes, chimichurri - 29

Wasabi Seared Yellowfin Tuna - sticky rice, mizuna, edamame,
citrus soy sauce - 30

All menus subject to change

Chef Joshua Duda and Team
Wine Spectator Magazine “Award of Excellence” Winner