Main Courses


Lemon artichoke chicken with fresh basil cream sauce

Chicken marsala with mushrooms and fresh parsley

Chicken saltimbocca with fresh sage prosciutto and white wine

Chicken schnitzel panko crusted with lemons white wine butter and parsley

Autumn chicken with apples, prosciutto, leaks and a fresh sage cream

Stuffed Chicken Breasts many variations available

Fish and seafood

Grilled swordfish with the tequila lime fruit salsa

Baked salmon fillet with Dijon dill crust

Sauteed swordfish with a lemon parsley caper butter

Shrimp and scallop scampi

Baked stuffed shrimp

Whole roasted salmon with a cucumber dill cream


Oven roasted ribeye with dijon herb rub 9(carving station) sides of aujus and horseradish cream

Beef Burgundy

Grilled hanger steak, pepper crusted with a mushroom marsala sauce

Beef stroganoff

Braised sirloin tips with carrots onions and fresh thyme

Low and slow beef short ribs with leeks mushrooms fresh rosemary and red wine reduction


Grilled pork tenderloin with apple honey salsa

Stuffed pork loin with apples leaks fresh sage and cider gravy

Vermont smoked and cured ham with a maple rosemary dijon baste

Pork Calvados with apples, leaks, fresh sage and calvados pan gravy


Eggplant parmesan with a tomato fresh basil sauce

Spinach quinoa cakes with a mushroom cream

Vermont fresh butternut ravioli with an apple sage cream

Pasta Puttanesca with tomatoes, capers, fresh basil, mediterranean olives and shaved parmesan on linguini

Butternut lasagna with fresh sage bechamel sauce and smoked mozzarella

Grilled vegetable and Spinach Lasagna with fresh basil bechamel sauce and mozzarella

An extensive vegetarian and vegan menu is available upon request