(Featured this September & October) A chicken breast encrusted with black truffle, resting in a deep Madeira wine sauce, served with blanched white asparagus and truffled potato. A luxurious combination that balances earthy and rich tastes.

(Featured this November & December) Marinated in juniper and rosemary, this roasted venison loin is complemented by a sharp berry gastrique, alongside golden beetroot puree and crispy parsnip ribbons, offering a rich, gamey flavor with sweet and tangy accents.

(January & February 2025) Parmesan risotto made with a brown butter poached lobster tail, saffron and black truffle

(March & April 2025) A half-rack of lamb is generously coated in a blend of garlic and aromatic herbs, then slow-roasted to bring out its tender, juicy flavors. It’s accompanied by whipped rutabaga for a smooth, creamy texture and oven-roasted Brussels sprouts, enhanced with smoked pancetta and crispy shallots for a savory crunch. The dish is finished with a drizzle of maple balsamic reduction for a sweet and tangy contrast.

(May & June 2025) 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.

(Available Year Round) 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.

(Available Year Round) Baked Vermont white cheddar traditional macaroni and cheese with a crispy panko crust. Comfort food for the soul!

(October-December)Turkey breast rolled with a cranberry and chestnut stuffing, accompanied by sweet potato purée and Brussels sprouts. This dish combines traditional holiday flavors in a refined presentation, perfect for the festive season.

(October-December) A seared sea bass fillet on a creamy bed of leek and potato fondant, covered in a delicate saffron velouté. This dish presents a subtle blend of textures and flavors, highlighted by the luxurious saffron sauce.

(October-December) Our Butternut Squash Wellington beautifully encases roasted butternut squash, wild mushrooms, and tender spinach within flaky pastry, enriched with creamy Brie cheese, blending seamlessly with the earthy ingredients. It’s served with a warm sage-infused cream sauce, we also offer vegan options to ensure everyone can enjoy this celebration of festive flavors.

(January-March 2025) Hand breaded chicken breast generously stuffed with imported cheese blends and succulent prosciutto then drizzled with creamy white wine sauce, served with mashed potatoes and chefs seasonal choice of vegetables

(January-March 2025) A rich tomato-based stew, cooked with the freshest seafood available including crab, mussels, clams, shrimp, squid and seasonal fish. Served with warm organic toast points and Herbs de Provence compound butter.

(January-March 2025) A savory dish of soft gnudi elegantly dressed in a light vegetable pesto, layered with parmesan cheese on a bed of baked squash, eggplant and tomato. Appropriately served with warm buttery rosemary toast! (Vegan Substitute Available)

(April-June 2025)Chicken breast is brined, basted, and grilled with a marinade of fresh herbs and spices, ensuring moistness and flavor. It’s served with smashed fingerlings and tender leeks, all resting on a bed of smokey crème fraîche to complement the chicken’s herby profile.

(April-June 2025) An Atlantic salmon fillet is lightly dredged in flour and cooked in a lemon caper sauce, offering a rich, tangy flavor. It’s accompanied by garlic mashed potatoes and seasonal chef’s vegetables, creating a well-rounded, flavorful dish.

(April-June 2025) A selection of gourmet mushrooms is grilled to create a “steak,” paired with fire-roasted haricot verts for a smoky flavor, and red skin mashed potatoes for comfort. The dish is brought to life with a vibrant chimichurri sauce, adding a fresh and herbaceous note.