STARTERS

French Onion Soup $10

House Specialty: Caramelized onions, alpine cheese blend.

lobster bisque $15

maine lobster laced with brandy, topped with lobster meat warmed in butter & herbs.

green panzanella salad $14

spring vegetables, Maplebrooks farm feta & bread with buttermilk dressing.

shrimp, crab & lobster louie $24

layers of avocado, greens, tomato & traditional louie dressing.

burrata caprese $18

burrata with heirloom baby tomatoes, fresh basil, balsamic reduction & toasted bread.

ENTREES – Traditional

SAUERBRATEN $28

German “Pot Roast” with braised red cabbage, sauerkraut and housemade spaetzle.

PAN SEARED DUCK BREAST $28

With braised red cabbage & spaetzle.

CHICKEN CORDON BLEU $28

With Vermont smoked ham and gruyere cheese & hollandaise, served with duck fat fingerlings & asparagus.

pan seared SALMON $25

With salsa verde, duck fat fingerlings & asparagus.

VEAL SCHNITZEL $30

with warm Austrian potato salad, cucumber dill salad, grape tomato salad & arugula.

add Hunter’s Sauce for $2.50

ENTREES – Chef Inspired

chicken schnitzel $26

with warm Austrian potato salad, cucumber dill salad, grape tomato salad & arugula.

add Hunter’s Sauce for $2.50

spring vegetable risotto $28

choice of vegan or vegetarian creamy risotto full of selection of in season vegetables.

add local poached egg for $2.50 or add lobster meat for $15

burger $18

Choice of Beef or Impossible patty with VT cheddar, served with warm austrian potato salad.

new England shrimp burger $18

housemade wild shrimp burger on toasted brioche with an old bay mayonnaise, served with warm austrian potato salad.

Chef Nicole is happy to prepare dishes to meet dietary needs with advance notice, including Gluten Free and Vegan options.

DESSERTS

APPLE STRUDEL $9

Fresh Vermont apples and spices baked in a thin glazed pastry with a scoop of vanilla bean gelato.

fresh berries $9

with vanilla bean gelato or fresh cream.

mixed berry pavlova $12

mixed berries & vanilla bean cream over meringue.