Book your private party now 802.442.7171 





Wild Salmon with Thai coconut rice

Maplebrook ricotta agnolotti tossed with fines herb butter

Citrus butter poached shrimp over coriander black bean puree

Open-faced ravioli with veal and truffle beurre blanc

Vermont boar and brie Wellington

with fresh basil

Vermont venison tenderloin with juniper and mission fig compote







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

Yasai tofu ramen

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 ’07


pangaea-10 pangaea-24 pangaea-1