The Restaurant is a little bit of Paris transplanted to New England. Its casually elegant French bistro-style atmosphere and sophisticated menus evoke the Old World and dining by the Seine, even though we are located in the heart of the Connecticut River Valley.
The daily and seasonally changing menus are developed emphasizing use of the many diverse organic, natural and artisan ingredients produced locally and regionally. Our talented and imaginative chefs, lead the culinary team in creating dishes showcasing French gastronomic precision. The same thoughtfulness and care put into the cuisine is found on the wine list, which features a selection of bottles mindfully chosen to highlight the nuances in every dish.
The Restaurant is a serene and inviting spot, whether for a casual lunch and cocktails with close friends or for a celebratory (perhaps romantic) dinner with champagne -- and it's right next door to L.A. Burdick Chocolate!
There is a menu of Chef Specials
that changes daily with each service, plus ...
SEASONAL CORE MENU
Soup du Jour
Onion Soup Gratinée - baked in the oven with Gruyère crustini
Charcuterie Plate - cured meats, roasted red peppers, olives, Pecorino cheese
Trio of Patés - grain mustard, pickled vegetables, crostini
Oysters on the Half Shell - red wine mignonette, lemon
Parmesan Gnocchi Gratin - rosemary cream, toasted crumbs
Artisanal Cheese Plate - a selection of three artisanal cheeses
Mixed Greens - red wine vinaigrette
Warm Goat Cheese Salad - greens, warm goat cheese cake, pickled shallot vinaigrette, honey
Blue Cheese Salad - mixed greens, beets, walnuts
Lyonnaise Salad - frisée, warm bacon vinaigrette, lardons, croutons, poached duck eggs
Grilled Chicken Salad - greens, shiitake mushrooms, aioli, potato straws
Steamed Mussels - white wine, shallots, garlic & herbs - served with frites
Farm Egg Omelette - apple, sweet onion, Gruyère -served with fries
Quiche - Lorraine or Florentine made with local farm eggs - with mixed greens
Sautéed Calves Liver - caramelized onions, potato purée, sherry, vinegar sauce
Steak Frites - shallots, herb butter, pommes frites, petite green salad
House Beef Stew - roasted tomato, olives, whipped potato
Pan Sautéed Trout - almond brown butter, haircot verge, fingerling potatoes
Roasted Half Chicken - leeks, whipped and straw potatoes, jus
Plate of Vegetables - crisp Parmesan & Gruyère risotto cake, red wine syrup
Julia Jensen - an artist who has been living and working in southern VT since 1996. She is perhaps best known for her landscape paintings. She has begun working and teaching encaustic. In both her landscape paintings and work with encaustic, she is concerned with the dialogue of internal and external, conscious and unconscious. In both mediums it is the development of layers that give the surfaces depth and illumination.
Julia is graduate of Tulane University with a BA in Art History, and has been painting for 20 years.
Maine Coast, oil on panel, 12" x 6"
January 2 - February 2, 2015