Dinner for Summer 2008

 

Diver Scallop Ceviche
presented with smoked fennel and lemon grass butter in a citrus syrup

Balsamic & Honey-Soaked Quail
roasted, and served with pickled onions, cranberry reduction, and red grape chutney

Grape Tomato Chevre Terrine
wrapped in grape leaves and served on basil aspic with rainbow micro greens

House Cured Salmon
on brioche toast points with pickled caper berries and a ginger-roasted red pepper coulis

Composed Salad of Local Greens & Flowers
with tomato concasse, seeded cucumbers, and strawberry wedges in a peach & red wine vinaigrette

This Evening's Soup prepared from scratch

 

Beef Tenderloin Roulade
stuffed with wild mushrooms and seared spinach in a sauce chevreuil.  Offered with roasted fingerling potatoes, sauteed haricots verts, and fried red cabbage

Pinenut & Dijon-Crusted Australian Lamb Rack
in a brandied lamb jus with herbed white hominy, roasted carrots, and plantain-mint jam

Rabbit Two-Ways
confit and braised leg finished with chive-pepper creme fraiche. Paired with sweet potato dauphinoise, broccoli raab, and apricot-honey gastrique

Vegetable Stuffed Rosti Potatoes
shredded and browned potato cake filled with summer vegetables, capped with puff pastry, and presented with warm brie bechamel atop asparagus-leek salad

Chilean Sea Bass in a Panko Crumb Coat
with white rice croquettes, wilted Chinese cabbage, roasted cherry tomatoes, and chervil oil

Angel Hair Pasta Primavera
with garden vegetables, Gruyere cream sauce, and grilled rosemary flatbread.

 

Dark Chocolate & Sherry Sabayon Tower wrapped in ribbon cake and surrounded by blackberries and a port wine glaze and topped with peppered whipped cream.

Golden Raisin Risotto Pudding ~ amaretto-soaked golden raisins in a creamy Arborio rice pudding; accompanied by almond biscotti and summer stone fruit in a gingered syrup.

Strawberry Blintzes ~ mint-glazed strawberries rolled in orange scented crepes and dotted with blueberry merlot coulis and basil yogurt sorbet.

Baked Vermont Beehives ~ house churned honey-raspberry ice cream set upon a light sponge cake and covered with toasted meringue and a rhubarb-Southern Comfort sauce.

Assorted Artisanal Cheeses ~ a selection of local and international cheeses offered with homemade crackers & breads and fresh fruit.

 

 

Three-Course Dinner is $45. An 18% service charge is automatically added in lieu of tipping.

As seating is limited, reservations are required and recommended prior to 3pm by calling 802-748-5168.

Tim Hutchinson, Chef de Cuisine            Phyllis Grech, Pastry Chef