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Wild Salmon with Thai coconut rice

Maplebrook ricotta agnolotti tossed with fines herb butter

Citrus butter poached shrimp over coriander black bean puree

Seared foie gras with toasted hazelnuts, sourdough, and local berries

Vermont boar and brie Wellington with fresh basil

Sesame seared tuna over fried polenta with a teriyaki glaze





Roasted Long Island duck breast over saffron risotto and Burgundy cherry sauce

Herb crusted, baked halibut over whipped potato and beurre rouge

Pan seared sea scallops over creamy adobo polenta with citrus lime fraîche

Vegetable Napoleon with a fire roasted marinara

Rack of lamb with mint pistachio pesto, tomato chutney and roasted carrots

Filet mignon over a pancetta and taleggio croquette with basil vinaigrette


  DiRoNA “Award of Excellence” class ’18


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