Restaurant Week

Join us for an exceptional dinner experience.

APPETIZER

Oven Roasted Tomato & Burrata Salad

toasted pumpkin seeds, roasted baby fennel, mache, buttercup squash, cinnamon basil

Kale & Romaine Caesar

angry croutons, parmesan crisps

French Onion Soup

gruyère puff pastry, sherry

MAIN COURSE

Petite Steak Frites

smoked bleu cheese, roasted brussel sprouts

Seared Scallops

white bean, saffron jus, chorizo, pearl onion, baby artichoke

Local Pasture Raised Chicken

parsnips, leeks, butternut squash, polenta, taleggio fondue

Baby Artichoke Risotto

sorrel, butter braised leeks, pistachio carrot top gremolata, goat cheese fondue

DESSERT

House Made Ice Cream or Sorbet

chef selected seasonal flavors

“Banana Split” Crème Brûlée

candied walnuts, amarena cherry crémeux, caramelized banana, vanilla bean whipped cream

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