Three buttermilk cakes with Vermont maple syrup.
A cafe attila English muffin, served open-face with scrambled eggs, cheddar and our caper herb garlic sauce.
Cranberry walnut almond granola, Greek yogurt (or milk!) and fruit.
Chunks of our very own corned beef, country potatoes, topped with a fried egg, cheddar biscuit.
Cabernet-braised beef, buttered spaetzle, green beans.
Mary's free-range half chicken, smoky white bean ragout, collard greens.
Handmade pasta noodles, mushrooms, asparagus, sage and applewood smoked bacon.
Spicy Cajun seared chicken breast with collard greens, cornbread and honey butter.
Rosemary-garlic pork tenderloin with porcini mushroom sauce and crushed potatoes.
Roasted chicken salad with cranberries and pecans, served in gougere with a side salad.
Seared salmon, pan roasted summer vegetables, yukon potatoes, roasted tomato jus.
Pub-style meatloaf on grilled house-made roll with spicy giardiniera, whole grain mustard and arugula salad.
Greens, pecans, cranberries, point reyes blue cheese and sherry vinaigrette.
Baby gold and red beets, watermelon radish, feta, pepitas, citrus vinaigrette.
Grilled sweet gem lettuce, baby heirloom tomatoes, dill Caesar.
Pickled brussels sprouts and lemon basil aioli.
Arugula, toasted almonds, blackberry-port wine reduction.
Warm white bean salad and herb vinaigrette.
Root vegetable hash and herb compound butter.
Idaho rainbow trout, corn toast, watercress, lemon vinaigrette.
Bone-in chop, brussels sprouts, potato galette and port-sherry reduction.
Mushroom risotto, haricot verts, mushroom ragout.
Sweet potato gnocchi, apple brandy brown butter, roasted acorn squash, cinnamon cider apple, maple pecans, sage.
Espresso-rubbed steak with pommes dauphine, mushroom custard, haricort vert, charred tomatoes and bourbon-peppercorn sauce.
Manila clams, mussels, prawns and swordfish, seafood tomato sauce, fennel.
French lentils, rainbow chard, grilled plum and tart cherry sauce.
Braised lamb shank, creamy polenta, rainbow chard, pomegranate molasses baby carrots.
Chicken roulade with pistachio herb stuffing, saffron spaetzle and lemon cream.
Roasted swordfish, sunchoke puree, coriander yukon potatoes, shaved celery salad, raspberry-white balsamic reduction.
Port cherry sauce.
Orange, meyer lemon and ginger.
Pear william, toasted almonds and salted caramel sauce.