Book your private party now 802.442.7171 


Smoked salmon over arugula with cucumbers, fried capers and a buttermilk dill dressing

Maple infused sweet potato agnolotti tossed with brown butter

Sautéed ginger shrimp over carrot purée

Seared foie gras with toasted hazelnuts, brioche and berries

Duck breast nigiri with saffron risotto and a Burgundy cherry sauce

Sesame-seared ahi tuna over fried polenta with a teriyaki glaze


Bone-in pork chop over whipped potatoes with a savory fig sauce

Herb-crusted baked halibut over
salsify purée and hollandaise

Boeuf du jour
-Market Price-

Pan-seared sea scallops over roasted Brussels sprouts with pancetta

Root vegetable strudel over ancient grains with roasted tomato marinara

Lamb torchon with a fenugreek garlic cream sauce, pistachio and glazed carrots


  DiRoNA “Award of Excellence” class ’18

pangaea-10 pangaea-24 pangaea-1