Café Menu

Soup Au Pistou

Classic french vegetable & white bean soup topped with Asiago cheese and pesto

Onion Soup Gratinée

A Bistro Classic, with Beef & Duck Broth and a Blend of Cheeses

Chilled Green Tomato & Avocado Gazpacho

Tomatillos, Onions, Cucumber, Carrots with Pureed Avocado & Green Tomato topped with Dried Sweet Corn

House Salad

Baby Greens, Grated Carrots, English Cucumbers, Grape Tomatoes, Parsnip Frites & Maple Balsamic Vinaigrette

Caesar Salad

With Shaved Parmesan & Garlic Croutons.

Quinoa & Burrata Salad

Maple Brook Burrata, Mixed Greens, White Peaches, Watermelon, Cherries & Heirloom Tomatoes tossed with White Balsamic Honey Dressing served on Basil & Mint Quinoa Pilaf topped with Crispy Pancetta

Summer Wedge

Baby Iceberg topped with Heirloom Tomato, Bacon Lardons, Roasted, Avocado, Hard Boiled Egg, Dried Sweet Corn & Crumbled Roquefort with Chervil Ranch Dressing

Salad Additions

Blue Ledge Farm Lake’s Edge

Grafton’s flagship cheddar made with raw cow’s milk and aged for two full years to achieve a mature flavor and dense, firm-yet-creamy texture.

Grafton Village 2yr Cheddar

Grafton’s flagship cheddar made with raw cow’s milk and aged for two full years to achieve a mature flavor and dense, firm-yet-creamy texture.

Blue Ledge Farm Middlebury Blue

A raw cow’s milk blue,made with Ayrshire milk from the cows next door. Aged sixty days, it is both creamy and crumbly

French Fries

Duck Kettle Chips with Truffle Dip

House-Made Kettle Chips

Duck Confit Poutine

Classic Slow Roasted Duck Confit Picked & Pan Seared Served with French Fries, Maplebrook Cheese Curds & Fried Herbs Topped with Duck Gravy.

Escargot Maison

Garlic-Walnut Herb Butter & Parmesan Cheese

Calamari Fritti

Served with Red Chili Sauce

Curried Coconut Mussels

Steamed in a Green Curry Coconut Sauce, White Wine, Shoestring Leeks & Carrots

Graham Cracker Crusted Duck Frites

Served with a Chili Maple Dipping Sauce

Citrus Garlic & Herb Infused Shrimp & Beef Skewers

With Peppadew Compote

Vermont Sliders Trio

Lamb- Peppadew Compote, Venison- Cinnamon Aioli, Caramelized Shallots, Apples & Vermont Cheddar, Duck- Cherry Compote & Seared Foie Gras Each Served on a Brioche Bun with a Pickle

Oyster Trio

6 Cornmeal Dredged & Fried with Sweet Chili Aioli, 4 Rockefeller with Fennel, Shallots, Tomatoes, Baby Spinach & Pernod Cream Sauce, 4 Raw Oysters with Champagne Mignonette

White Truffle Beef Tartare

Diced Beef Tenderloin tossed with Capers & Cornichons and White Truffle Aioli served with Mixed Greens & Duck Fat Kettle Chips

Pork Country Pâté

Country Style Pork Pate with Burgundy Wine, Brandy, Shallots, Black Pepper, Garlic Nutmeg, Coriander, Caraway & Allspice served with Greens, Grained Mustard, Cherry Compote, Caperberries, Cornichons, Pickled Veggies & Crostini

Duck Mousse Pâté

Duck Livers Marinated in Port Wine, Shallots, Herbs & Spices Sauteed & Puréed with Butter served with Greens, Grained Mustard, Cherry Compote, Caperberries, Cornichons & Pickled Veggies with Crostini

Mixed Nuts

Roasted & Salted Almonds, Peanuts, Brazil nuts, Cashews, Filberts, Pistachios and Coconut Cashews

Mixed Marinated Olives

Trio of Olives with Olive Oil, Herbs & Orange Peel

Crispy Chicken Sandwich

All-Natural Chicken Breast Dredged & Fried, Iceberg Lettuce, Pimento Cheese, Fried Green Tomatoes, Bread & Butter Pickle Chips, Cole Slaw on toasted Brioche Roll served with Mixed Greens

Burger

LaPlatte River Farm Angus Burger, Mixed Greens, Tomato & Onion on a Brioche Roll with French Fries. Available as Grilled Chicken or Portobello Burger.

Veggie and Beet Burger

Plant-Based Beet Vegan Protein Burger, Baby Arugula, Peppadew Compote, Sliced Tomato & Red Onion on a Brioche Roll Served with French Fries

Bombay Chicken Salad

Yellow Curry Roasted All-Natural Chicken tossed with Coconut Aioli, Celery, Golden Raisins, Red Grapes, Toasted Shaved Coconut, Chopped Cashews & Baby Arugula on Grilled Naan served with Mixed Greens

Turkey BLT

Sliced All-Natural Roasted Turkey Breast, North Country Apple-Wood Bacon, Thick Sliced Heirloom Tomato, Fresh Oregano Aioli, Romaine Leaves on Toasted Rye served with Mixed Greens

Mojito Duck Tacos

Canadian Duck Braised with Fresh Mint, Lime Juice & Jalapenos, Black Beans, Tomatoes, Corn, Peppers with Baby Arugula, Avocado Hummus & Cabot Cheddar in Vermont Tortilla Crispy Corn Shells, served with Mixed Greens

Fried Soft ShellCrab Sandwich

Panko and Cornflake dredged Maryland Soft Shell Crab flash fried and served with Iceberg Lettuce, Tomatoes, Apple- Wood Bacon, Pickled Jalapeno Remoulade, Cole Slaw on Portuguese Roll served with Mixed greens

Filet Mignon

Grilled Beef Tenderloin, Mashed Red Bliss Loaded with Sour Cream, Cheddar, Bacon & Scallions served with Red Wine Demi, Asparagus and a Sweet Corn, Bay Shrimp, Blue Lump Crab and Heirloom Tomato and Arugula Salad topped with Louis Aioli Sauce

Salade Niçoise

Seared Ahi Tuna, Hard Boiled Egg, Avocado, Roasted Red Peppers, Grilled Onions, Roasted Potatoes, Haricot Verts, Kalamata Olives & Capers with House Dressing & Parsnip Frites

Cavatappi Carbonara

Roasted Vermont Chicken, Cavatappi Pasta, Smoked Bacon, Roasted Tomatoes & Sweet Peas Tossed in a Creamy Parmesan Sauce *GF = GF Pasta

Beef Bourguignon

Beef Tips Braised in Red Wine, with Bacon, Pearl Onions, Carrots, Celery & Button Mushrooms With Garlic Mashed Potatoes & Haricot Verts

Rosé Cherry & Plum Salmon

Pan Seared Salmon topped with Rosé, Cherry & Black Plum Glaze, Crème Fraîche Cucumbers & Dill, served with Sautéed Baby Spinach, Roasted Garlic Mashed Potatoes and a Cherry, Black Plum and Radish Salad

Summer Squash & Oat Milk Alfredo

Yellow Pea Flour Penne Pasta tossed with Beyond Meat Crumbles with Roasted Summer Squash, Zucchini, Red Onions, Cremini Mushrooms, Artichoke Hearts with Basil & Oregano Oat Milk Alfredo Sauce topped Hemp Seed Parm

Steak Frites

Marinated Grilled Steak with Port Wine Demi-Glace, Horseradish Sauce & French Fries

Veggie Carbonara

Portobello, Cavatappi Pasta, Beyond Meat Crumbles, Roasted Tomatoes & Sweet Peas in a Creamy Parmesan Sauce…

Scallops Beurre Noisette

Pan Seared Rhode Island Day Boat Scallops with Parsley & Brown Butter, served with Sweet Corn Puree, Sautéed Baby Spinach, Crispy Old Bay and Cabot Cheddar & Chive Smashed Red Bliss Cake, and a Heirloom Tomato, Apple Wood Bacon, Corn, Crab Stick & Arugula Salad