Call: (802) 257-3333
32 Elliot Street Brattleboro, VT
Open Wed-Sat starting at 5:30 pm

Our Menu

-Appetizers-

Soup du jour

-8-

Panko Crusted Heart of Palm Cake

Our vegetarian version of the classic crab cake, served

with a spicy remoulade

-10-

Duck Liver Pate

House made duck liver pate prepared with a hint of brandy. Served

with whole grain mustard, red onion jam, cornichons and toast points

-12-

Tuna Tartare

Diced yellow-fin tuna tossed with extra-virgin olive oil, fresh lemon and chives served with a carrot, cucumber, sesame slaw

-12-

Wild Maine Mussels

Steamed in white wine, fresh herbs and butter, & finished with a

drizzle of garlic aoli.

-12-

Escargots

Brandy & vermouth marinated escargots sautéed with garlic, butter

and parsley Served in a puff pastry shell and finished with a touch of cream

-12-

-Salads-

Arugula

 Baby arugula with caramelized onions, VT Chèvre & candied walnuts, tossed

 in a light vinaigrette

-7-

Caesar

 tossed in our classic house-made caesar dressing,

topped with warm duck confit and  croutons

-9-

-Entrees-

Grilled Spring Lamb

 Top Sirloin, finished with rosemary butter and served with potato gratin

-34-

Grilled All Natural Rib-Eye Steak

Cognac and green peppercorn sauce and truffle mashed potatoes

-32-

Pan Roasted Duck Breast

Served with French green lentils, caramelized apples, and sauce bigerade

-28-

Grilled Game Hen

semi-boneless, finished with a two mustard sauce and served with truffle mashed potatoes

-27-

 Braised Rainbow Trout

 black truffle and vegetable stuffing, finished with a port veloute

and served with mushroom-saffron risotto

-30-

Crispy Fried Catfish

Semolina crusted, topped with chipotle hollandaise, and served with mushroom-saffron Risotto

-28-

House-made Potato Gnocchi

Finished with a sauce of Prosciutto, oyster mushrooms, white wine,

and shaved parmesan

-22-

Vegetarian options always available upon request

Chef Zachary Corbin