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Mother’s Day Menu
Sunday, May 11, 2008
12-6pm  

Appetizers  

Vermont Cheddar Soup - 6

Maine Crab and Cod Cake - smoked bacon and celery root slaw, roasted garlic tartar sauce - 12

Crispy Duck Spring Roll - mango, cucumber, spicy orange ginger sauce - 12

Spinach Salad - smoked bacon, blue cheese dressing - 9

Artichoke, Spinach and Feta Tartlet - roasted red pepper coulis, basil oil - 11

Shrimp and Scallop Crepes - mâche, citrus vin blanc - 12

Seasonal Green Salad - herb vinaigrette - 6

Seasonal Salad with warm Vermont Goat Cheese - 8

Entrées

Balsamic Grilled Lamb Top - cured tomatoes, mascarpone polenta, rosemary garlic jus - 27

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

Misty Knoll Chicken Scaloppine - spinach, fontina, pappardelle, tomato basil sauce - 26

Pan Seared Arctic Char - asparagus, marinated onions, roasted potatoes,
maple grain mustard sauce - 28

Spring Pea and Lemon Risotto - arugula pesto, parmesan cheese, pine nuts - 22

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

Grilled Sirloin Steak - exotic mushrooms, pearl onions, confit potato,
marsala mushroom sauce - 29

Executive Chef Joshua Duda and Team
Wine Spectator "Best of Award of Excellence" Winner