BUFFET SAMPLE MENU

STATIONARY APPETIZER INTERACTIVE RAW BAR

A variety of New England shellfish shucked to order, with a wide selection of accompaniments and condiments. Also a variety of poached, grilled, and fried items available.

PASSED APPETIZERS

Pork rillette on a house made rye crouton, with quick pickle

Watermelon wrapped in crispy basil, and topped with a creamy feta

Fennel tart, with local cheese, spiked with pernod

House smoked, and braised chicken cigar, with an onion and current relish

PLATED SALAD SIMPLE GREEN SALAD

A mix of local greens, with green goddess dressing and vegetable garnish

BUFFET DINNER

STUFFED PORK LOIN Sustainably raised pork loin, stuffed with house made garlic sausage and local apples, grilled over open fire, served with jus moutard

VT GRASSFED BEEF PAIRING Boneless short rib braised with tomato and a touch of cinnamon till fork tender, and topped with a hash of summer vegetables. Paired with a tender grill cut, accompanied by a red onion jam, and a rich, silky reduction sauce

STUFFED SWEET PEPPER Quinoa, spelt, seasonal vegetables, and bitter braising greens, stuffed inside a sweet pepper and roasted over open fire in our smoker

SERVED WITH: Rustic yukon gold mashed potatoes with house made creme fraiche seasonal farm fresh vegetables

DESSERT House made flourless chocolate cake House made seasonal fruit crisp


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