We will be open from 5-9 p.m., Wednesday through Sunday during Vermont Restaurant Week.

$30 Dinner Menu

First Course Options

Lavender Vichyssoise
Potato, leek, cream, lavender oil, microgreens

Goat Cheese Panna Cotta
Pickled beet, beet-and-mascarpone purée, greens, balsamic

Zucchini-and-Squash Salad
Sundried tomato, minced onion, walnut dust, mint-basil emulsion

Second Course Options

Golden Beet Risotto
Roasted beet hash, vanilla bean vinaigrette

Butter-Poached Scallops
Cauliflower purée, braised radish, burnt-scallion dressing

Wood-Fired Beef Tenderloin
Smashed potato, charred asparagus, classic Bordelaise

Third Course Options

Tiramisu Cream
Caramel, brandy-infused crumble

Vegan Pavlova
Mixed berry compote

Lu Lu Ice Cream

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