Chef-owner Matt Birong melds international flavors with local ingredients in his bean-to-bar chocolate and “creative-casual” food. Look out for eggs Benedict specials on Sunday.
Four courses. $1 from each meal goes to the Vermont Foodbank.
Spring Pea Arancini
Quail egg, sorrel
White bean hummus, micro arugula
Prosciutto, basil-marinated tomato, grilled bread
Gorgonzola, toasted hazelnuts
Wild boar ragu, pecorino
Fennel sausage, broccoli rabe
Veal Osso Buco
Caponata, spring pea emulsion
Braised carrot, Malbec glacé
Ratings & Reviews...
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