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March 9th to March 15th
Appetizers
(Choice of one)
Grilled Shrimp
Fried plantains, avocado salad, charred tomatoes and yogurt sauce.
Citrus Salad
Radicchio, watercress, shaved fennel with naval and blood oranges
with candied walnuts and cabernet vinaigrette.
Fried Goat Cheese
Poached pears and port glaze
Entrées
(Choice of one)
EVOO Roasted Pork
Extra virgin olive oil, duxelles couscous and braised greens.
Pan Seared Trout
Preserved lemon – tomato relish and avocado aioli.
Roasted Organic Vermont Lamb
Black barley, wilted greens and Greek yogurt.
Desserts
Select one from our dessert menu
- - - - - - - - - -
March 16th to March 21st
Appetizers
(Choice of one)
Fried Cod Fritters
Grainy mustard – avocado aioli and roasted cauliflower.
Endive Salad
Red peppers, portabella mushrooms, pine nuts, feta cheese, quinoa
with garlic vinaigrette
Beef Kofta
Eggplant tomato tapenade, yogurt and mint oil.
Entrées
(Choice of one)
Seafood Stew
Tilapia, squid, mussels with marinated tomatoes, cilantro
and cannellini rice.
Grilled Rib Eye Steak
Apple smoked bacon, caramelized onions, fingerling potatoes,
arugula and horseradish crème fraîche.
Roasted Organic Vermont Lamb
Black barley, wilted greens and Greek yogurt.
Desserts
Select one from our dessert menu
We are taking reservations now!
We will offer the restaurant week menu from
March 9th to March 21st during our dinner hours.
Prix Fixe Menu $ 33.08
