T. J. Buckley's

Duck liver, veal, pork, Sliced fruit, whole grain mustard, homemade fruit chutney

Citrus, cilantro, garlic aioli

Chevre, dollop of crème fraiche, trout roe

Swiss chard, golden raisins, pine nuts. Served with membrillo

Braised oxtail*, Black Trumpet Mushroom, Mashed German Butterball potatoes with roasted garlic Grilled green beans, turnip

Wrapped in Jamon Serrano, Rabbit Leg*, Stuffed with swiss chard and double-smoked bacon*. Maine heirloom beans, winter vegetables, poached Bosc pear

with carrot oil and aged balsamic syrup, Coarse grit polenta cake, Sautéed winter greens, fennel, savoy cabbage, black trumpet mushroom*

Seared and Steamed

Parsley Oil, Local Brown Rice Wild Minnoman Rice Risotto, Pureed Kabocha Squash, Frizzled Leek, Kale

Cocoa layer cake brushed with rum syrup and layered with chocolate caramel ganache, finished with dark chocolate glaze and toasted almonds

Classic Crème Brûlée made with vanilla beans, and local, organic cream and eggs

A layered, rustic tart with an apricot almond filling, topped with a fan of pears

Italian ice cream made with fresh, local, natural ingredients by Newfane gelato, right here in Vermont. Served with a tuile wafer; Ginger, Chipotle Chocolate, Tahitian Vanilla, Rosemary Chèvre

Duck liver, veal, pork, Sliced fruit, whole grain mustard, homemade fruit chutney

Citrus, cilantro, garlic aioli

Chevre, dollop of crème fraiche, trout roe

Swiss chard, golden raisins, pine nuts. Served with membrillo

Braised oxtail*, Black Trumpet Mushroom, Mashed German Butterball potatoes with roasted garlic Grilled green beans, turnip

Wrapped in Jamon Serrano, Rabbit Leg*, Stuffed with swiss chard and double-smoked bacon*. Maine heirloom beans, winter vegetables, poached Bosc pear

with carrot oil and aged balsamic syrup, Coarse grit polenta cake, Sautéed winter greens, fennel, savoy cabbage, black trumpet mushroom*

Seared and Steamed

Parsley Oil, Local Brown Rice & Wild Minnoman Rice Risotto, Pureed Kabocha Squash, Frizzled Leek, Kale

Cocoa layer cake brushed with rum syrup and layered with chocolate caramel ganache, finished with dark chocolate glaze and toasted almonds

Classic Crème Brûlée made with vanilla beans, and local, organic cream and eggs

A layered, rustic tart with an apricot almond filling, topped with a fan of pears

Italian ice cream made with fresh, local, natural ingredients by Newfane gelato, right here in Vermont. Served with a tuile wafer; Ginger, Chipotle Chocolate, Tahitian Vanilla, Rosemary Chèvre