Dinner

First Course

Chilled Gazpacho
6
 
Soup of the Day
6
 
Mixed Greens

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

6
 
Shrimp & Mango Salad

napa cabbage, baby spinach, sweet peppers, mango, poached shrimp, toasted peanuts,
mango-sherry vinaigrette

12/18
 
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
 
Potato Gnocchi & Exotic Mushrooms

shaved parmesan, white truffle oil & sage cream

9/16
 
Potato Gnocchi & Exotic Mushrooms

white truffle oil, garlic, shallots, herbs & vegetable of the day

9/16
 
Sautéed Maine Mussels

fries, garlic aioli, Chardonnay, garlic & herb butter

10/15
 
Pickle Jar

assorted house-made pickled veggies

5
 
Artisan Cheese Board

a selection of local cheeses with housemade complements

12/18
 

Entrees

Noman's Island Sea Scallops

cornmeal crusted, potato nest, pear-lime sauce, baby arugula

23
 
Egyptian Koshari

orzo, lentils, basmati, caramelized  onions, garlic, tomato, Sriracha;  add Vermont Soy Co. tofu     4

9/14
 
Harissa Chicken

orange marinated, wheatberry citrus salad, baby spinach

16
 
Ahi Tuna

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

24
 
Boneless Short Rib Salad

Sriracha-dusted, arugula, fresh cherries, rhubarb-lime binaigrette

13/19
 
Atlantic Cod

panko-crusted, beurre blanc & bacon corn salad

22
 
Crispy Pork Schnitzel

Alsatian potato salad, apple slaw & calvados sauce

16
 
Malay Curry Shrimp

basmati, tomato, cucumber, peanuts, coconut curry;  substitute Vermont Soy Company tofu  

20/17
 
Vegetarian Ravioli du Jour

VT Fresh Pasta Co.'s ravioli, local farm ingredients

16
 
Grilled Bistro Steak

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

24
 
Caprese Pasta

red pepper pasta, tomato, baby spinach, marinated perlini,
local Robbie Farm mozzarella curd & parmesan

18
 
Pan-Seared Faroe Island Salmon

Israeli couscous, pickled mango, baby arugula

22
 
Pineland Farms Cheddar Burger

New England pasture-raised beef, Cabot cheddar

12
 
Canoe Club Cheeseburger

Swiss, roasted red peppers, caramelized onions, tarragon mayo
              both burgers served with french fries or greens;  sweet potato fries  1;  with bacon  2

13
 

House Made Desserts

Fresh, Local Berries & Whipped Cream
7
 
Creamy Raspberry 'Flute'

crispy, cinnamon-sugared flour tortillas, stuffed with berries & cream,
choice of one scoop of ice cream or sorbet

8
 
Lime Cloud

mousse with graham cracker layer, whipped cream

7
 
Chocolate Martini

chocolate mousse, whipped cream, chocolate espresson bean garnish

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

12/18
 
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: