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Lunch Menu

Cup of Soup - 5

Field Greens Salad - 6
with warm Vermont goat cheese or Great Hill blue cheese - 8

Bowl of Soup with a Green Salad - 12

Shepherd’s Pie - 13

Sesame Seared Chicken - pickled ginger, noodle salad,
spicy apricot dipping sauce - 13

Grilled Chicken Sandwich - roasted red peppers, parmesan aïoli,
orzo salad - 13

Crisp and Spicy Calamari Salad - mesclun greens, creole rémoulade - 13

Sautéed Calves Liver - applewood smoked bacon, vanilla onions,
balsamic glaze - 13

Spicy Peanut Lo Mein - baby bok choy, peanuts, edamame,
sweet peppers - 13

Spinach and Artichoke Salad - grilled focaccia,
parmesan peppercorn vinaigrette - 12

Black Angus Burger - sautéed wild mushrooms and onions,
gruyère, garlic parmesan fries - 13

Lump Crab and Cod Cake - smoked bacon and celery root slaw,
“old bay” aïoli - 15

Chilled Poached Salmon - watercress, pickled red onions,
cucumber mint yogurt sauce - 15

All menus subject to change

Chef Joshua Duda and Team
Wine Spectator Magazine “Award of Excellence” Winner