Menus

Please Scroll to see Sample Menu's for your Inspiration

FALL TASTING MENU

A sample of the fruits of Fall in Vermont

SPICED CRISPY BALELA

Crisp Spiced Chickpeas with Tomato Concasse, Persian Cucumber, and Tahini Lebnah

CONCETTA'S SALAD

Shaved Garden Vegetables and Spicy Greens with Dijon and 18-year Balsamic Dressing

ANCIENT GRAINS SALAD

Quinoa, Farro, and Buckwheat Pilaf with Maple Roasted Squash, Cranberry, and Pepita

CLASSIC MISTY KNOLL CHICKEN

Pan Roasted Statler over Whipped Heirloom Potato, Crispy Kale and Sauce Supréme

FARMER'S MARKET PASTA

Hand Rolled Pasta with a Chef's Curated Selection of Local Produce

BRAISED BEEF SHORTRIB

Braised in Crushed Tomato and Cabernet over Aged Cheddar Polenta

LEMON PANNA COTTA

Limoncello and Fresh Cream in a light and dreamy finish to a Fall Dinner

APRÉS SKI

Tasty Bites for an early evening celebration after a day of enjoying the Green Mountain Peaks

GRILLED SOURDOUGH AND ACCOUTREMÉNT

Grilled Red Hen Sourdough and a selection of Tapenades, Preserves, Olives, and Pickles

LOCAL CHEESE BOARD

Vermont's Finest

COCKTAIL MEATBALLS

Toothpick fare Wild Game or Beef and Pork, in your choice of sauce (Classic Pomodoro, Blonde, or Swedish Style Barbecue)

VIETNAMESE FRESH ROLLS

Sprouts, Carrot, Cucumber, Avocado, and Strawberry with Mae Ploy

OVEN FLATBREAD

Artisan Flatbread with Seasonal Toppings, Freshly Baked

POTSTICKERS

Pork and Leek or Vegetable Gyoza, Steamed and Pan-Fried with Soy Ginger Dip

CALABRIAN ARANCINI

Crispy Arborio Rice Balls with Hot Pepper and Fresh Herbs, served with Pomodoro

FRESH FRUIT SKEWERS

Fresh Fruits and Mint