(Featured this September and October 2025) Bone-in pheasant roasted with crab apples, pain perdu dressing, pumpkin confit and sweetcorn potage. INCLUDES ALL 5 COURSES.

(Featured this November & December 2025) Braised Veal Shanks, Butternut Squash Gratin with Maple Gastrique, Cauliflower Croquettes and Sweet Pea Espuma. INCLUDES ALL 5 COURSES

(Featured this January & February 2026) Red Wine Braised Short Ribs with Spiced Baby Carrots and Parmesan Polenta. INCLUDES ALL 5 COURSES

(Featured this March & April 2026) Half-rack of lamb coated in garlic and herbs then slow-finished, served with whipped rutabaga and oven roasted Brussels sprouts topped with smoked pancetta and crispy shallots, drizzled with our house maple balsamic reduction. INCLUDES ALL 5 COURSES

(Featured this May & June 2026) Duck breast is marinated in a traditional 5-spice blend, capturing the essence of each spice, and then pan-seared. It’s served with a star anise and plum port jus that adds a layer of sweet and aromatic complexity. The dish is completed with sides of baby bok choy for a gentle crunch and creamy parsnip purée for smoothness. INCLUDES ALL 5 COURSES

A generous cut of perfectly aged and slow roasted ribeye, rubbed with a Chef’s blend of seasoning. Hand carved and served medium-rare. Accompanied by Chef's choice of fresh, seasonal vegetables roasted with olive oil, minced garlic and fresh parmesan cheese. INCLUDES ALL 5 COURSES

Herb Roasted Hen w/ Romesco, pickled red onions, roasted fingerlings finished with parmesan and parsley. Seasonal vegetables. (Contains Nuts) INCLUDES ALL 5 COURSES

A baked personal pasta lasagna, with a white cheese base, fresh seasonal vegetables and crumb crust. INCLUDES ALL 5 COURSES

Vermont White Cheese Traditional Macaroni and Cheese. Comfort food for the soul. INCLUDES ALL 5 COURSES

Gourmet Mushroom Medley, Fire Roasted Haricot Verts, Red Skin Mashed Potatoes and House Chimichurri. INCLUDES ALL FIVE COURSES