Bar Cuisine

Join us at the bar for a late night snack, casual dinner or quick bite.


French Onion Soup Bites

gjetost cheese fondue


Duck Confit Potato Skins

chorizo, mascarpone, smoked wild boar bacon, tarragon


Oysters on the Half Shell

1/2 dozen oysters, mignonette, cocktail sauce


Lobster “Cappuccino”

butter poached lobster, lobster glace, milk foam, chive gremolata



camembert cheese, foie gras


Patatas Bravas

chorizo, artichoke, cauliflower


Clothesline Bacon

thick cut, candied, maple glazed


Steak Tartare

espelette confit egg yolk, scallion purée, chipotle aioli, peppadew, arugula


Grilled Chili Marinated Calamari & Octopus

grilled octopus, citrus, charred avocado, bitter green salad


Artichoke Fritter Gratin

goat cheese, chilis


Ahi Tuna Tartare

nori, guajillo sour cream, tahini, cilantro chimichurri



Kale & Romaine Caesar

angry croutons, parmesan crisps


Open Faced Wedge Salad

smoked tomato, bleu cheese, bacon, shallots


Simple Green Salad

zinfandel vinaigrette, sea salt



Lobster Mac n’ Cheese

vermont cave aged cheddar, truffle, pearl onions, asparagus


Butchers Cut Steak Sliders

crispy baguette, roasted mushroom, bleu cheese fondue


Dry Aged Beef Burger Sliders

brioche bun, smoked tomato jam, jasper hill cellar aged cheddar


Roasted Mushroom Mac n’ Cheese

vermont cave aged cheddar, mustard greens


Pork Belly Mac n’ Cheese

peppadew, vermont cave aged cheddar, arugula


Steak Mac n’ Cheese

bleu cheese, marsala caramelized onion, cauliflower


Join us for an exceptional dinner experience.

Culinary Director: Chef David Burke **

Saltage Patented Process US 7,998,517 B2

Our Executive Chef Chris Bonnivier strongly believes in supporting local agriculture. We would like to thank the following farms within our community for providing us with sustainable food.

Royalton Farms, Fresh Take Farms, Battenkill Dairy, Thomas Poultry Farm & Little Field Farms