Chef Stephen Young’s classic New England cuisine incorporates local ingredients — think thick-cut pork chop with a Woodchuck Hard Cider glaze. Afternoon tea is served daily.
Available Wednesday through Sunday. Three courses: choice of soup or salad, entrée, and dessert. Full dinner menu also available.
Soup du Jour
Local Venison Stew
In a housemade bread bowl
Farmers Market Salad
Maple-mustard dressing, apples, roasted Brussels sprouts, dried cranberries, bacon, sunflower seeds, baby kale
Pomegranate Pear Salad
Pomegranate, pear slices, Jasper Hill Farm’s Bayley Hazen Blue cheese crumbles, walnuts, spinach, apple cider dressing
Housemade fettuccine tossed with sun-dried tomato pesto, asparagus, cherry tomatoes, crispy kale
Local Thick-Cut Pork Chop
Sweet potato hash, asparagus
Sautéed shrimp tossed in garlic-white-wine butter sauce, cherry tomatoes and capers, served with housemade fettucine
Strawberry Swirl Cheesecake
Fresh strawberries, whipped cream
Ratings & Reviews...
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