~ First Course ~

Fried Green Tomatoes*

Lobster Aranchini

The Wilmington, Wilmington, VT

Salsa verde, house made ricotta, balsamic

Maine

Fennel lobster brodo

North Branch Vineyard, New York Grapes

Citrus nose, dry, clean finish, crisp

~ Second Course ~

Pheasant Confit Napoleon*

Seared Scallops

Fowl Mountain Farm, Dummerston, VT

House grown heirloom tomatoes, lightly

Boston Harbor

Corn smoked cheddar risotto

Charlotte Village Winery, Charlotte, VT

Warm, rich, buttery, with light oak

~ Intermezzo ~

~ Third Course ~

Butternut Squash Ravioli*

Roasted Duck Breast

The Wilmington Inn, Wilmington VT

Brown butter, sage, apples, onion cream 

Not Your Ordinary Farm, Guilford, VT

Sweet potato hash

Snow Farm Vineyard, South Hero, VT

Vanilla nose, light bodied, silky feel, pear undertones, dry finish

~ Fourth Course ~

Veal Braised Short Ribs*

Leg of Venison

Fancy Meats of Vermont

House made gnocchi, Brussels sprouts

Hollandeer Farm, Holland, VT

Spaetzle, cider gastriche, sautéed cabbage, crispy onions

Honora Winery, West Halifax, VT

Young, tannic & jammy with a long hearty finish

~ en Finale ~

Fried Fruit Pies

Chili Chocolate Mousse

The Wilmington Inn, Wilmington VT

Peach and apple, homemade ice cream 

The Wilmington Inn, Wilmington VT

Dark chocolate served warm, ala mode 

Vermont Ice Cider