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Diced cantaloupe and honeydew, with a citrus creme and basil oil drizzle. Served cold

Chefs selection of locally produced cheeses served with candied walnuts, local honeycomb, and rosemary crackers

House made fries seasoned with truffle oil, tossed in grated parmesan cheese and minced chive

With toasted nori and yuzu vinaigrette, shaved radish, hijiki seaweed, avocado mousse over sliced cucumber

8 oz burger topped with bleu cheese or Vermont cheddar, Boston Bibb lettuce, tomato and onion. Served with choice of hand cut fries or salad

Fresh mozzarella, basil, tomato and a balsamic reduction. Served with choice of hand cut fries or salad

Baby kale with mandarin orange, shaved cipollini onions, yellow peppers and wild rice croquant

With radish, red pepper, jicama, grape tomato and toasted sesame vinaigrette

New England jumbo lump crab salad over arugula with avocado mousse and roasted red pepper romesco

8oz filet topped with Kale pesto butter, served with roasted rainbow fingerling potatoes and sautéed broccolini

18oz pan seared ribeye served with a pan seared scallops, house made mashed potatoes and broccolini, (limited supply)

7oz filet with sautéed seasonal vegetables and house made mashed potatoes

Hand made potato Gnocchi with a lemon beurre-blanc sauce, spring peas, mint, zucchini, tomatoes and squash

Fresh seasonal vegetables, green tea soba noodles, roasted cashews with pickled red onions, fresh lime and cilantro

Creamy pesto sauce with charred corn, blistered cherry tomato and wilted spinach. (Gluten free pasta available)

Fresh strawberries, on homemade puff pastry, topped with house whipped cream and garnished with fresh mint

Layered puff pastry with vanilla pastry cream, fresh strawberries, and chocolate mousse

Made with mascarpone, lady fingers, amaretto, espresso, and cocoa

served with chocolate ganache Bistro

Topped with chocolate ganache and cinnamon sugar

Green Mountain Organic Vodka, pomegranate juice, shaken and served up with a lemon twist

Barr Hill Gin, lemon, honey simple, shaken and served over large cube with a lemon twist

Bulleit Bourbon, Green Mountain Organic Maple Liquor, Angostura Bitters, stirred and served up with a Luxardo cherry

Xicaru Silver Mezcal, Cointreau, orange, lime, shaken and served on the rocks with a Grand Marnier float, charred lime wheel and salt & chili powder rim

Green Mountain Vodka, Kahlua, cold brew, coffee beans

Whistle Pig Piggy Back 6 year 100% Rye Whiskey, Carpano Antica, Campari, stirred and served over a large cube with an orange twist

Whistle Pig, Rye, Fernet Branca, Orange and Angostura bitters, stirred and served in small rocks glass over large cube with an orange twist and Luxardo cherry

Whistle Pig 15 Year Straight Rye Whiskey, Carpano Antica, Angostura bitters, stirred and served up with a Luxardo cherry

Whistle Pig The Boss Hog 14 year Straight Rye Whiskey, Angostura and Orange bitters, Sugar in the Raw, stirred and served up with a Luxardo cherry

Diced cantaloupe and honeydew, with a citrus creme and basil oil drizzle. Served cold

Chefs selection of locally produced cheeses served with candied walnuts, local honeycomb, and rosemary crackers

House made fries seasoned with truffle oil, tossed in grated parmesan cheese and minced chive

With toasted nori and yuzu vinaigrette, shaved radish, hijiki seaweed, avocado mousse over sliced cucumber

8 oz burger topped with bleu cheese or Vermont cheddar, Boston Bibb lettuce, tomato and onion. Served with choice of hand cut fries or salad

Fresh mozzarella, basil, tomato and a balsamic reduction. Served with choice of hand cut fries or salad

Baby kale with mandarin orange, shaved cipollini onions, yellow peppers and wild rice croquant

With radish, red pepper, jicama, grape tomato and toasted sesame vinaigrette

New England jumbo lump crab salad over arugula with avocado mousse and roasted red pepper romesco

8oz filet topped with Kale pesto butter, served with roasted rainbow fingerling potatoes and sautéed broccolini

18oz pan seared ribeye served with a pan seared scallops, house made mashed potatoes and broccolini, (limited supply)

7oz filet with sautéed seasonal vegetables and house made mashed potatoes

Hand made potato Gnocchi with a lemon beurre-blanc sauce, spring peas, mint, zucchini, tomatoes and squash

Fresh seasonal vegetables, green tea soba noodles, roasted cashews with pickled red onions, fresh lime and cilantro

Creamy pesto sauce with charred corn, blistered cherry tomato and wilted spinach. (Gluten free pasta available)

Fresh strawberries, on homemade puff pastry, topped with house whipped cream and garnished with fresh mint

Layered puff pastry with vanilla pastry cream, fresh strawberries, and chocolate mousse

Made with mascarpone, lady fingers, amaretto, espresso, and cocoa

served with chocolate ganache Bistro

Topped with chocolate ganache and cinnamon sugar

45% Sauv. Blanc, 45% Semillon, 10% Muscadelle

45% Grenache Blanc, 30% Clairette, 20% Bourbolenc, 5% Fermented Roussanne

70% Sauv Blanc, 15% Chard, 5% Semillon, 5% Muscat, 5% Viogner

1 remaining

Green Mountain Organic Vodka, pomegranate juice, shaken and served up with a lemon twist

Barr Hill Gin, lemon, honey simple, shaken and served over large cube with a lemon twist

Bulleit Bourbon, Green Mountain Organic Maple Liquor, Angostura Bitters, stirred and served up with a Luxardo cherry

Xicaru Silver Mezcal, Cointreau, orange, lime, shaken and served on the rocks with a Grand Marnier float, charred lime wheel and salt chili powder rim

Green Mountain Vodka, Kahlua, cold brew, coffee beans

Whistle Pig Piggy Back 6 year 100% Rye Whiskey, Carpano Antica, Campari, stirred and served over a large cube with an orange twist

Whistle Pig, Rye, Fernet Branca, Orange and Angostura bitters, stirred and served in small rocks glass over large cube with an orange twist and Luxardo cherry

Whistle Pig 15 Year Straight Rye Whiskey, Carpano Antica, Angostura bitters, stirred and served up with a Luxardo cherry

Whistle Pig The Boss Hog 14 year Straight Rye Whiskey, Angostura and Orange bitters, Sugar in the Raw, stirred and served up with a Luxardo cherry

Diced cantaloupe and honeydew, with a citrus creme and basil oil drizzle. Served cold

Chefs selection of locally produced cheeses served with candied walnuts, local honeycomb, and rosemary crackers

House made fries seasoned with truffle oil, tossed in grated parmesan cheese and minced chive

With toasted nori and yuzu vinaigrette, shaved radish, hijiki seaweed, avocado mousse over sliced cucumber

8 oz burger topped with bleu cheese or Vermont cheddar, Boston Bibb lettuce, tomato and onion. Served with choice of hand cut fries or salad

Fresh mozzarella, basil, tomato and a balsamic reduction. Served with choice of hand cut fries or salad

Baby kale with mandarin orange, shaved cipollini onions, yellow peppers and wild rice croquant

With radish, red pepper, jicama, grape tomato and toasted sesame vinaigrette

New England jumbo lump crab salad over arugula with avocado mousse and roasted red pepper romesco

8oz filet topped with Kale pesto butter, served with roasted rainbow fingerling potatoes and sautéed broccolini

18oz pan seared ribeye served with a pan seared scallops, house made mashed potatoes and broccolini, (limited supply)

7oz filet with sautéed seasonal vegetables and house made mashed potatoes

Hand made potato Gnocchi with a lemon beurre-blanc sauce, spring peas, mint, zucchini, tomatoes and squash

Fresh seasonal vegetables, green tea soba noodles, roasted cashews with pickled red onions, fresh lime and cilantro

Creamy pesto sauce with charred corn, blistered cherry tomato and wilted spinach. (Gluten free pasta available)

Fresh strawberries, on homemade puff pastry, topped with house whipped cream and garnished with fresh mint

Layered puff pastry with vanilla pastry cream, fresh strawberries, and chocolate mousse

Made with mascarpone, lady fingers, amaretto, espresso, and cocoa

served with chocolate ganache Bistro

Topped with chocolate ganache and cinnamon sugar

45% Sauv. Blanc, 45% Semillon, 10% Muscadelle

45% Grenache Blanc, 30% Clairette, 20% Bourbolenc, 5% Fermented Roussanne

70% Sauv Blanc, 15% Chard, 5% Semillon, 5% Muscat, 5% Viogner

1 remaining

Green Mountain Organic Vodka, pomegranate juice, shaken and served up with a lemon twist

Barr Hill Gin, lemon, honey simple, shaken and served over large cube with a lemon twist

Bulleit Bourbon, Green Mountain Organic Maple Liquor, Angostura Bitters, stirred and served up with a Luxardo cherry

Xicaru Silver Mezcal, Cointreau, orange, lime, shaken and served on the rocks with a Grand Marnier float, charred lime wheel and salt & chili powder rim

Green Mountain Vodka, Kahlua, cold brew, coffee beans

Whistle Pig Piggy Back 6 year 100% Rye Whiskey, Carpano Antica, Campari, stirred and served over a large cube with an orange twist

Whistle Pig, Rye, Fernet Branca, Orange and Angostura bitters, stirred and served in small rocks glass over large cube with an orange twist and Luxardo cherry

Whistle Pig 15 Year Straight Rye Whiskey, Carpano Antica, Angostura bitters, stirred and served up with a Luxardo cherry

Whistle Pig The Boss Hog 14 year Straight Rye Whiskey, Angostura and Orange bitters, Sugar in the Raw, stirred and served up with a Luxardo cherry