Small plates
Mixed Greens Salad 8
seasonal vegetables, whole grain mustard vinaigrette
Citrus Beet Salad 13
roasted beets, puffed freekeh, poached currants,
chevre, citrus vinaigrette, micro arugula
Grilled Radicchio 13
roasted figs, bayley hazen blue cheese,
balsamic reduction, chive oil
Poached Pear Salad 13
port wine sous-vide pear, frisée, prosciutto,
toasted pistachios
Vermont Cheese Board 16
selection of 4 local cheeses, house pickles, honeycomb,
seasonal jam, local rosemary crackers
Bar Bites 12
spiced marcona almonds, citrus rosemary olives,
marinated mushrooms
Shrimp and Corn Chowder 10
paprika oil
Truffle Fries 9
rosemary aioli
Fried Brussels Sprouts 10
warm onion bacon glaze
PEI Mussles 13
blistered tomatoes, anchovies, artichoke,
saffron, crostini
Crab Toast 16
crab salad, shaved fennel, grapefruit, scallion
Braised Lamb Ribs 16
cranberry yogurt, apple jam
Big plates
Edson Hill Burger 17
local grass-fed beef, king oyster mushrooms, alpine cheese,
horseradish mayo, house made brioche bun,
side salad
Spiced Venison Loin 40
purple sweet potato cakes, charred pearl onions,
broccoli raab, dried cranberry jus
Market Fish 36
black forbidden rice, braised fennel, carrots,
pomegranate beurre rouge
Beef Tenderloin 43
grilled leeks, salt-baked fingerling potatoes,
ancho chili butter, demi-glace
Braised Pork Shank 34
blistered cabbage and apples, creamy polenta,
smoked cider glaze
Seared Scallops 38
crispy lemon risotto cake, maple roasted baby turnips, blackberry butter
Seared Duck Breast 38
brussles sprouts, roasted cauliflower, sunchoke puree,
blood orange glaze
Cavatelli Pasta 28
pancetta, butternut squash, hen of the wood mushrooms,
sage cream, sunflower seeds
Farro Risotto 28
caramelized onion, kale, chanterelles, tarragon gremolata
Dessert
Affogato 9
vanilla bean ice cream, local honey, lemon pizzelle
Maple Walnut Cheesecake 9
walnut crust, raspberry caramel, maple gelee
Apple Cake 9
oat and fig ice cream, bourbon cream
Duo of Sorbet 9
pinot noir-pear, dark chocolate, almond orange biscotti
*20% service charge is applied to parties of 6 or more.
Beginning Dec. 1, 2019 – Dining 7 Nights a Week in the Tavern!
Sample Tavern Menu
Small plates
Mixed Greens Salad 8
seasonal vegetables, whole grain mustard vinaigrette
Root Vegetable Salad 10
watercress, quinoa, cashews, soy honey vinaigrette
Roasted Garlic Hummus 10
crudite, grilled pita
Crushed Fava Toast 12
grilled bread, burrata, mint, balsamic reduction
Duck Confit Egg Roll 12
pickled red cabbage, carrots, scallions, maple hoisin
Venison Chili 14
chive sour cream, cheddar cornbread crouton
EH Flatbread 14
roasted tomato, mushroom, garlic, mozzarella,
parmesan, arugula
Falafel Burger 14
quick pickled cucumber and carrot, arugula,
lemon herb aioli
French Onion Burger 15
caramelized onions, gruyere, greens,
parsley “marrownaise”
Big plates
Roasted Chicken 22
fingerlings, spinach, fried artichokes, mushroom cream
Pan Seared Halibut 26
fava beans, fennel, smoked mussels, tomato broth
Orange Ginger Duck Breast 28
butternut squash, apples, sunchokes, farro
Beef Tenderloin 43
grilled leeks, salt-baked fingerling potatoes,
ancho chili butter, demi-glace
Braised Pork Shank 34
blistered cabbage and apples, creamy polenta,
smoked cider glaze
Dessert
Cake + Ice Cream 8
vanilla ice cream, cake crumbs, buttercream, ganache
Hazelnut Pot de Creme 8
toasted oats, banana caramel, shaved chocolate