soups
Eggplant and Roasted Red Pepper Soup    3.75 / 4.50
Basil Pesto and Reduced Balsamic

“Class-made” Soup of the Day    3.75 / 4.50

smaller salads
Seasonal Mixed Greens   5.25
Olive Toast & Tomato Vinaigrette

Organic Bibb Salad   6.25
Assorted Berries, Toasted Almonds, Goat Cheese, Citrus Vinaigrette

Tabouleh Salad   5.75
Bulgar Wheat, Tomatoes and Parsley, Roasted Red Pepper Hummus

larger salads
Caprese Salad    6.75
Vine Ripe Tomatoes, Fresh Mozzarella, Basil, Virgin olive oil & Sherry Vinegar

Warm Spinach and Smoked Trout Salad 7.75
Potatoes, Pickled Red Onion and Bacon-Mustard Vinaigrette

entrées
Orange and Mustard Marinated Grilled Pork Loin   12.25
Sun-dried Tomato & Hazelnut Chutney, Green Beans, Wild Rice Pilaf with Pearl Onions

Shrimp and Crab Salad   13.75
Avocado, Cherry Tomatoes, Roasted Corn Salad, Jalapeno Remoulade, Johnny Cakes

Roasted “Raised Right” Chicken   12.50
Homemade Fettuccine, Spinach, Chopped Tomato, Olives and Garlic

Grilled Hanger Steak   13.75
Mashed Potatoes, Braised Onions and Mushrooms, Green Beans, Red Wine Sauce

Today’s Market Fresh Fish    $Market
Sautéed Spinach, Potato-Scallion Pancake, Lemon-Thyme Butter Sauce

Today’s Vegan Harvest Selection    $Market

sandwiches
All sandwich plates served with pasta salad and mixed greens

La Platte River Farm Black Angus Burger   9.00
Vermont’s Grafton Cheddar, Herbed Mayonnaise

Shaved Prosciutto Panini   8.00
Arugula & Garlic Puree, Fresh Mozzarella

Butler’s Quiche of the Day   8.50

Grilled Eggplant, Mushroom and Roasted Pepper Panini   7.50
Provolone and Basil Pesto

Roasted Chicken BLT   7.75
Aioli, Leaf Lettuce, Slow Roasted Tomato, Apple Wood Smoked Bacon