Appetizers

Tuna Tartar with Fresh Mango Chutney,
Avocado, Curry Oil Local Micro Greens

Baby Spinach Salad
with Local Strawberries, Vermont Chevre, Toasted Pecans
Maple Balsamic Vinaigrette

Crispy Lemon-Pepper Encrusted Calamari
with Mixed Greens, Roasted Plum Tomato, Herb Tomato Coulis,
and Lemon Vinaigrette

Mixed Greens
with Local Feta Cheese, Fresh Tomatoes,
Marinated Mushrooms, Roasted Red Peppers
Dressed with Red Wine and Oregano Vinaigrette

Fire Roasted Eggplant
and Maple Brook Farms Mozzarella Fritters
with Lightly Spiced Tomato Sauce

Sweet Corn Bisque
with Fresh Tomato and Cucumber Salsa And Basil Oil

Misty Knolls Chicken Breast
Stuffed with Mozzarella and Basil
Served with a Warm Summer Salad and Tomato Coulis

Seared Beef Tenderloin
with Herbed Red Bliss Potato Salad
Sweet Corn Salsa

Yogurt and Summer Herb Marinated Salmon
with White Bean Salad
Fresh Fennel and Citrus Slaw

Summer Vegetable Terrine
with Maple Brook Farms Mozzarella
Baby Greens and Balsamic Syrup

Seared Diver Scallops
with Sweet Corn Custard, Lightly Spiced Tomato Sauce
Crispy Shoestring Potatoes

Grilled Lamb Loin Chops
with Wild Rice Salad, Minted Zucchini Noodles
Balsamic Drizzle

Fresh Strawberry and White Chocolate Mousse with Berries

Lemon and Fresh Fruit Tart

Dark Chocolate Crème Brule
with Vanilla Short Bread Cookies

House Made Ice Cream and Sorbet Selection

Stone Fruit "Salad"
with Ginger Syrup and Vanilla Infused Mascarpone

Desserts made on-premise