Inside this airy restaurant, chef Robert Barral crafts French-inspired comfort food. Try his famous seafood stew of scallops, shrimp and mussels served over saffron risotto, then doused in lobster broth.
Closed Monday. $1 from each meal goes to the Vermont Foodbank.
Curried Calamari
Over Forbidden rice
Red Beet Salad
Blue Ledge Farm goat’s milk cheese
Mini Tomato Pie
Basil pesto, caramelized onions, petite salad
Oyster Crêpe
Braised leeks and onions, Champagne sauce
Chicken Cordon Bleu
Cilantro-garlic mashed potatoes, jicama slaw, lemon-butter sauce
Pan-Seared Salmon-Wrapped Scallops
Pappardelle pasta, basil cream sauce, paprika oil
Grilled Leg of Lamb
Tian of vegetables, rosemary-red-wine sauce
Baked Stuffed Mini Zucchini
Roasted vegetables, wilted baby kale, caramelized onions, olive oil, balsamic reduction
Crêpes Suzette
Vanilla ice cream, orange-caramel sauce
Raspberry Crème Brûlée
Maple trifle
Sweet Layered Cake
Cream custard and maple
Chocolate Mousse Cup
802-247-9997
Restaurant Website