Sample Grille Menu

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Our Menu Changes Weekly to Reflect the Bounty of the Connecticut River Valley

Starters

Carrot and Fennel Soup, Paprika Oil $9

Baby Spinach Salad, Candied Walnuts, Feta, Chianti Vinaigrette $10

Spring Panzanella Salad, Asparagus, Toasted Baguette, Radish, Mint $10

House Cured Gravlax, Crispy Potato Cake, Dill $12

New England Clam Cakes, Cornichon Tartar Sauce $11

Chicken Liver Mousse, Armagnac, Baguette $9

Curried Hummus, Inn Made Spiced Tortillas  $6

Taco of the Day, Red Cabbage Slaw, Racaito, Tomatillo Salsa $12

 Mains

Peppercorn Grilled NY Strip Steak, Herb Smashed Yukon Gold Potatoes, Roasted Baby Carrots $32

Slow Roasted Duck Breast, Baby Leeks, Dates, Baked Mini Sweet Potato $27

Coffee Barbecued Pork Loin, Black Eyed Pea Salad, French Beans $24

Coriander Spiced Monkfish, Grilled Fennel, Roasted Asparagus, Citrus Beurre Blanc $25

Herb Roasted Salmon, Sundried Tomato Tapenade, Radish-Cucumber Salad, Basmati Rice $27

Mac n’ Cheese, Applewood Bacon, Celletani Pasta $14

Chef Kristofer Rowe

         Permittee Linnea Rufo

         Parties of 6 or More Guests, 20% Gratuity will be added