The Restaurant

 Book your private party now 802.442.7171 





Red snapper with Thai coconut rice

Maplebrook ricotta agnolotti tossed with fines herb butter

Citrus butter poached shrimp over coriander black bean puree

Vermont rabbit alla cacciatore

Vermont boar and brie Wellington

with fresh basil

Vermont venison tenderloin with juniper and mission fig compote







Roasted Long Island duck breast on root vegetable puree 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

Baingan Bharta en pâte feuilletée

Torchon of veal leg saltimbocca in a sage Marsala sauce

Filet mignon over a pancetta and taleggio croquette with basil vinaigrette


  DiRoNA “Award of Excellence” class ’07


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