MENU WINTER 2023

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Half dozen raw oysters served with mignonette

Crispy long stemmed artichoke heart served with Manuka honey lemon poppy aioli

Szechuan chili garlic smoked shoyu frog legs. Contains bones.

PEI mussels served in a chardonnay broth served with Ciccio focaccia

Snails from Burgundy served with capers, parsley, shallots, olive oil and butter

Ahi tuna Szechuan chili crisp

Little neck clams in a citrus sambuca sauce 

Grade A duck liver served on a toasted brioche topped with yuzu marmalade and wine poached pear compote

Traditional Caesar salad served with Ciccio
Add anchovies-6

House made truffle honey burrata with  sliced  heirloom tomato topped with arugula, red onion, and pistachio salad

Penne in  a Diablo cream sauce with crumbled sausage 

Penne pasta with sliced chicken, sautéed spinach, sun dried tomatoes in garlic and oil 

Cast Iron Frenched bone in Berkshire pork chop served with Bourbon maple fig jus

Tawny Port pan Seared La Belle duck breast with a berry compote 

CAB filet with peppercorn Cognac sauce and served with fries and arugula salad

Served with a foie gras Cabernet velouté

Brick fired finished with tobacco whiskey compound butter

Umami sesame crusted Ahi with Thai Nam Jim jaew

Miso maple butter pan seared bruleed halibut

Pan seared Chilean sea bass with a St. George green chili infused vodka beurre blanc

Seasoned  brick oven fired flatbread drizzled with extra virgin olive oil

House cut sweet potato fries 

Truffle roasted Gods butter tri colored potatoes

 Roasted Brussel sprouts with truffle oil

Vermont SoCo vanilla bean ice cream topped with a pear Cabernet reduction

Vermont SoCo vanilla ice cream served with greenwood lake roasters espresso

Served with a berry compote, topped with mixed berries 

Brick oven baked bourbon berry cobbler, topped with maple bourbon reduction and vanilla ice cream 

Mixed berries and fresh mint accompanied by a creamy house made cheese 

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Please discuss any food allergies with your server.  Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.