Dinner

First Course

Tuscan White Bean & Sausage Soup
6
 
Soup of the Day
6
 
Mixed Greens

pickled red onions, orange segments, croutons, blood orange vinaigrette

6
 
Curly Kale Salad

Shredded carrots, pine nuts, nutmeg, parmesan, lemon, EVOO

 

9/15
 
Roasted Pear & Arugula Salad

Bayley Hazen bleu, pine nuts, pear, white pepper compote

 

10
 
Prosciutto & Fig Salad

Phyllo nest, VT creamy goat cheese, arugula, pomegranate vinaigrette

11/18
 
Local Beet Salad

Fresh spinach, whipped chèvre with herbs & poppy seeds, toasted pistachios, cider-beet purée, lemon vinaigrette

9/15
 
Hot Lollies

Grilled shrimp with Asian noodle salad & sweet chili sauce

12
 
Parisian Gnocchi with Exotic Mushrooms

Shaved parmesan, white truffle oil & sage cream

9/16
 
Sautéed Maine Mussels topped w/ Fries*

Chardonnay, garlic & herb butter; fries & garlic aioli

10/15
 
Pickle Jar

assorted house-made pickled veggies

5
 
Artisan Cheese Board

A selection of local cheeses with housemade complements

10/17
 

Entrees

Crispy Pork Schnitzel

Porchini spaetzle, apple slaw & calvados sauce

16
 
Seafood Stew Provençal

Seafood, shellfish, saffron broth, tomato, Pernod broth, served with house-made garlic breadstick

24
 
Egyptian Koshari

orzo, lentils, basmati, caramelized  onions, garlic, tomaato, Sriracha, EVOO
with Vermont Soy Co.  tofu 13/18

9/14
 
Corn-flake Crusted Chicken

bourbon-maple carrots, Alsatian potati salad, dijon mustard

16
 
Ahi Tuna

wasabi & panko-crusted, caramelized pineapple sauce, coconut basmati, carrots

24
 
Atlantic Cod

Panko-crusted with beurre blanc & bacon corn salad

22
 
Acorn Squash

Stuffed with parmesan risotto & roasted walnuts, served with mixed greens

15
 
Grilled Bistro Steak

blue cheese-bacon spinach salad, roasted fingerlings, garlic & bacon demi-glace

24
 
Dark Leafy Gratin

kale & spinach, cream, parmesan, panko crust, warm garlic breadstick

12
 
Malay Curry Shrimp*

Basmati, coconut curry, fresh tomato & cucumber, peanuts, toasted coconut.

     *Substitute Vermont Soy Company tofu $17  

20
 
Lamb Ragu

Burgundy wine, beef stock, fresh herbs, roasted vegetables & buttery carrot purée

17
 
Freeform Lasagna

House-made roasted red pepper pasta, tomato, baby spinach, mushrooms, peppers, scallions, Chardonnay sauce, local chèvre & parmesan

18
 
Seared Prawns & Creamy Parmesan Polenta

Baby spinach, roasted tomato, garlic sauce

22
 
Pineland Farms Cheddar Burger

New England pasture-raised beef, Cabot cheddar 

add smoked local bacon $2; sweet potato fries  $1

12
 
Canoe Club Cheeseburger

Swiss, roasted red peppers, caramelized onions, tarragon mayo; served with french fries or greens. Add smoked local bacon $2; sweet potato fries $1

13
 

House Made Desserts

Lime Cloud

Mousse with graham cracker layer, whipped cream

7
 
Chocolate Martini

chocolate mousse, whipped cream, chocolate espresson bean garnish

7
 
Maple Cheesecake

Graham cracker crust, Vermont maple syrup, whipped cream, candied walnut

7
 
Tiramisu

Yellow cake soaked in rum and Kahlúa, mascarpone mousse, chocolate ganache

8
 
Chocolate Toffee Pecan Tart

Bittersweet ganache and caramel

7
 
Apple Galette

puff-pastry, almond paste, house-made caramel sauce, sweet cream ice cream

6
 
Crème Brûlée

Classic vanilla bean

7
 
Artisan Cheese Board

A selection of local cheeses with housemade complements

10/17
 
Blue Moon Sorbet
5
 
Walpole Creamery Ice Cream
5
 
One Scoop Ice Cream or Sorbet
2
 
Canoe Club Biscotti
2
 

View our latest menu in PDF here: