Restaurant Week

Join us for an exceptional dinner experience.


Wood Fired BBQ Shrimp

brussel sprouts, shishito, charred pineapple, old bay yuzu aioli

Kale & Romaine Caesar

angry croutons, parmesan crisps

Smoked Scallops & Bacon

smoked sweet & sour tomato jam, tarragon aioli

French Onion Soup

gruyère puff pastry, sherry

Maple Glazed Pork Belly

warm mushroom salad, frisée, arugula, wood-fired corn purée


Organic Scottish Salmon

white bean, brussel leaves, crispy kale, artichoke, chorizo

Roasted Cauliflower & Brussel Sprout

brunost cheese fondue, black pepper caramelized marcona almonds, mustard greens

Cavatelli Bolognese

san marzano tomato, dry aged beef & lamb

Cherry Wood Smoked Roasted Chicken

citrus maple glaze, butter braised leek risotto, roasted garlic jus, baby turnips


black truffle & potato pavé, lettuce & horseradish crème fraîche, kabocha squash, brown butter, mizuna

Grilled Flat Iron Steak

brussel sprouts, creme fraiche mashed potatoes, bearnaise


House Made Ice Cream or Sorbet

chef selected seasonal flavors

Hazelnut Financier Cake

brown butter cake, praline chocolate mousseline, candied butternut squash, smoked pecan, feuilletine

Join us for an exceptional dinner experience.

Culinary Director: Chef David Burke **

Saltage Patented Process US 7,998,517 B2

Our Executive Chef Chris Bonnivier strongly believes in supporting local agriculture. We would like to thank the following farms within our community for providing us with sustainable food.

Royalton Farms, Fresh Take Farms, Battenkill Dairy, Thomas Poultry Farm & Little Field Farms