First Course
Acorn Squash gf v
Slow Roasted Local Squash, Doton Farm Maple Syrup, Cultured Butter, 
Salted Pepitas

Arancini Di Riso gf va dfa
Crispy Arborio Rice Balls, House Smoked Salmon, Dill Cream 

Tomato Bisque v gf    
San Marzano Tomatoes, Basil, Garlic, VT Cream, VT Sharp Cheddar Cheese

Entrée
Braised Venison Gnocchi Alforno gfa    
Iron Skillet Baked, House Made Potato Gnocchi, Rich Braised Venison,  
Rosemary, Ricotta, Aged Pecorino Romano Cheese 

Salmon Curry gf df vea  
Salmon, Autumn Vegetables, Yellow Curry- Coconut Cream, Ginger, Scallions, Lime

Stuffed Squash gf dfa
House Smoked Heritage Pork Shoulder filled Pumpkin, Sautéed Kale, Sweet Potato, Roasted Garlic, Sage, Cave Aged Gouda

Third Course
Vol au Vent
Puff Pastry, Vermont Coffee Ice Cream, Caramelized Banana  

Blue Moon Sorbet gf vé
Wild Blueberry, Heartland Vermont, Cranberry Compote

Bread Pudding
Bittersweet Dark, White Chocolate, VT Cream, Tahitian Vanilla, Caramel, Dark Choc Sauce, VT Vanilla Ice Cream
 

Will Dodson, Owner, Chef, and Private Chef
VT Dept. of Health “Consuming raw or undercooked food may increase your risk of foodborne illness.”