Chef Doug Paine punctuates his menu of sustainable seafood with small-farm meats and produce. Choose from eight inventive Benedicts during Sunday brunch, or pair inspired cocktails with acoustic music on the weekend.
$41 Dinner Menu
$1 from every meal goes to the Vermont Foodbank.
Chef’s Whim First bite changing throughout the week
First Course Options
Rosé-Steamed Mussels Garlic butter, grilled Red Hen Baking bread