Inside the Courtyard Marriott, chef Douglas Paine serves fresh food harvested from New England waters and farms. The cocktail bar offers inventive cocktails and acoustic music on the weekend. Sunday brunch.
$40 Dinner Menu
Caviar Service (Add $40)
For Vermont Restaurant Week, we are pleased to offer high-quality, sustainable Mottra Caviar at cost, with Red Hen Baking brioche toast points and Vermont Creamery crème fraîche.