$41 Dinner Menu

Closed Sunday and Monday.

$1 from every meal will be donated to the Vermont Foodbank.

Three courses: Choose one from each course.

First Course Options

Salade Margot
Boston Bibb lettuce, radishes, quail egg, Dijon mustard dressing

Velouté de Moules au Safran, Mozaique de Légumes
Saffron-scented mussels velouté, vegetable mosaic

Second Course Options

Cuisse de Lapin and Carottes Braisées au Romarin, Purée de Pommes de Terre
Braised rabbit leg, caramelized carrot, mashed potatoes, rosemary braising jus

Dos de Cabillaud Poêlé, Casserole de Petits Pois Frais, Tomates Séchées au Soleil, Pommes de Terre Fingerling, Sauce Homard
Pan-seared cod, fresh peas, sun-dried tomato and fingerling potatoes casserole, lobster sauce

Tarte aux Pleurottes and Patate Douce, Lentilles Vertes and Legumes de Printemps, Sauce à la Courge Butternut and Epices
Oyster mushrooms and sweet potato tartlet, green lentil stew and spring vegetables, butternut squash and spice sauce

Third Course Options

Marquise Chocolat-Grand Marnier, Croustillant d’Orange, Crème Anglaise au Grand Marnier
Grand Marnier-flavored chocolate marquise, orange chip, Grand Marnier custard

Tarte au Citron Meringuée en Verrine
Lemon tart in a jar