Dinner

Appetizers

Vermont Cheddar and Ale Soup

with O-Bread Bacon Crostini

Cornmeal Encrusted Calamari

with yellow curry and coconut dipping sauce

Steak Tartare

with Scotch Quail Egg, Vermont Cheese, Mustard Aïoli and O-Bread Crostini

Grilled Sea Scallops

with Celery Root Latke and Bourbon Bacon Brown Butter Sauce

Vermont Triple Cream Arancini

with Blood Orange Champagne Beurre Blanc

Salads

Mixed Greens

with White Balsamic and Lemon Vinaigrette

Roasted Parsnip and Beet Salad

with Green Beans, Toasted Hazelnuts, Green Mountain Blue Cheese, Mixed Greens and a Lemon Tarragon Vinaigrette

Julienne Mango and Blood Orange Salad

with Toasted Almonds, VT Goat Cheese, Mixed Greens and a Ginger Clementine Vinaigrette

Entrées

Rum Glazed Grilled Pork Loin

with Pineapple Curry Jasmine Rice, Blood Orange Caribbean Mojo and House Made Yucca Chips

Sautéed Duck Breast and Confit Leg

with Dried Cranberry Goat Cheese O-Bread Pudding, Wilted Greens, Red Wine Sauce and Kumquat Marmalade

Grilled Black Angus NY Strip Steak

with Chipotle Cheddar Potato Croquettes, Maine Crab Meat Avocado Salad and Roasted Poblano Aïoli

Seared Canadian Salmon

with Roasted Root Vegetable, Pancetta and Grilled Onion Hash, Wilted Greens and Horseradish Beurre Blanc

Oatmeal Encrusted Misty Knoll Chicken Breast

with Wilted Greens, White Bean Chili and Lime Cilantro Marinated VT Queso Fresco

Caribbean Seafood Stew

of Lobster, Mussels, Clams, Scallops and Shrimp in a Coconut Plantain Broth with Pineapple Relish

VT Ricotta and Purple Potato Dumplings

with Roasted Red Pepper Sauce, Wilted Greens and Grilled Portobello Salad