Dinner

Chilled Green Tomato & Avocado Gazpacho

Topped with Dried Sweet Corn & Sour Cream

Onion Soup Gratinée

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

House Salad

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

Caesar Salad

With Shaved Parmesan & Garlic Croutons.

Leunig's Wedge

Baby Iceberg Lettuce, Grape Tomatoes, North Country Smoked Bacon, Hard Boiled Egg, and Chives Topped With a Maytag Blue Cheese Dressing & Dried Sweet Corn

Burrata Salad

Maple Brook Burrata with Baby Watercress, Heirloom Tomatoes, Strawberries, Watermelon And Red Onions tossed with Basil Dressing served with Sliced Prosciutto & Toasted Baguette

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 Camembrie

Fresh Cow’s Milk Cheese from a family-owned & operated farm in Salisbury, VT. This cheese is a cross between Camembert & Brie.

Duck Pâté

House-made Mousse Pâté, Caper Berries & Mixed Greens with Dijon Mustard

Fromage & Charcuterie Grazing Platter

TWO VT Cheese One Hard & one soft, House Cherry Compote, Fruit & Crackers House Duck Mousse Pate, Bayonne Ham, Cornichons & Crostinis, Assorted Veggies and Hummus & Nuts

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

Mixed Marinated Olives

Trio of Olives with Olive Oil, Herbs & Orange Peel

Foie Gras

Pan Seared LaBelle Farm Foie Gras, Bacon & Scallion Mashed Yukon Mashed Potatoes, Sautéed Baby Spinach, Grilled Truffle Toast Point, White Balsamic Strawberry, Tomato Salad & Port Demi

Filet Mignon

Grilled Beef Tenderloin served with Bacon, Scallion Yukon Gold Mashed Potatoes, Asparagus, Maine lobster & Crab, Sweet Corn, Baby Heirloom Tomato and Arugula Salad & Port Demi Glace

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 *VEG = Portabella & No Bacon

Beef Bourguignon

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

Pickled Jalapeno & Blackberry Glazed Salmon

Pan Seared Salmon topped with Pickled Jalapeno & Blackberry Jam served with Sautéed Baby Spinach, VT Mascarpone, Lime Zest and Chive Crispy Risotto Cake and Watercress, Cucumber, Radish and Mint Salad with Yogurt Dressing

Steak Frites

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

Shrimp & Grits

White Gulf Shrimp Pan Seared and simmered with Vermont Andouille Sausage, Okra, Peppers & Celery on Creamy Cabot Cheddar Anson Mills Antebellum White Grits topped with Scallion with Sautéed Baby Spinach

Summer Squash Alfredo

Summer Squash and Zucchini Noodles Sautéed with Veggie Sausage, Heirloom Tomatoes, Roasted Tomatoes, Fresh Basil, Baby Spinach and Artichoke Hearts tossed with Roasted Garlic Cashew Alfredo Sauce

Bistro Burger

LaPlatte River Farm Angus Burger, La Belle Farm Foie Gras, Grafton Black Truffle Cheddar, Balsamic Baby Greens, Tomato & Onion on a Brioche Roll with White Truffle Fries

Fried Chicken Statler

Murrays All Natural Airline Chicken Breast stuffed with Pancetta & Fontina Cheese,Dredged & Fried, Roasted Garlic Mashed Potatoes, Sautéed Baby Spinach, Haricot Verts served with Fresh Corn, Squash, Tomato & VT Feta Salad Drizzled with Jalapeno Relish Honey

Korean Plum Pork Rib Eye

Black Plum & Korean Style Barbeque Grilled Pork Rib Eye Served with Haricot Verts, Pork Belly & Pineapple Fried Rice, Plum, Edamame, Cucumber & Mandarin Salad tossed with Cabbage in a Toasted sesame Dressing

Tomato Jam Glazed Scallops

Pan seared Bay Boat Rhode Island Scallops glazed with Tomato Jam, Smashed Red Bliss Potato Cake with Bacon & Scallions, served with Sautéed Baby Spinach, Black Bean, Sweet Corn & Lump Crab Salad