A massive 32 ounce, grass fed Tomahawk Steak prepared by sous vide and finished with house compound butter, creamy garlic/herb mashed potatoes, chimichurri, seasonal vegetables. INCLUDES ALL FIVE 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 FIVE COURSES

(Featured this May and June 2026) Chorizo and red wine mussels with roasted cipollini onions, sweet roasted pimento peppers, fennel, garbanzo beans, grilled bread finished with a rustic lemon aioli. INCLUDES ALL FIVE COURSES

(Featured this July and August 2026) Seared ahi tuna wrapped in shiso leaf with shiitake mushroom and caramelized onion duxelles, baked in puff pastry. Finished with a light dashi-infused pan sauce and served with seasonal vegetables. INCLUDES ALL FIVE COURSES

(Featured this September and October 2026) Five-spice seared duck breast with a cranberry and persimmon reduction and Marsala pan sauce. Served with butter-glazed root vegetables and a crisp potato gaufrette. INCLUDES ALL FIVE COURSES

(Featured this November & December 2026) Pan-seared quail finished with a pomegranate and orange reduction, butter-braised leeks, duchess potatoes, and a subtle pear essence. INCLUDES ALL FIVE COURSES

12-14 ounces of succulent ribeye. Slow roasted to medium rare and rubbed with a house blend of spices. Served with herb roasted potatoes, seasonal vegetables and a side of au jus. Horseradish cream upon request. INCLUDES ALL FIVE COURSES

Pan-seared salmon served over creamy lemon risotto with seasonal squash and a citrus beurre blanc. INCLUDES ALL FIVE COURSES

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

Grilled slice of eggplant rolled with quinoa, feta cheese, fire roasted red peppers, cherry tomatoes and herbs . Served over a tomato and white wine pan sauce, pesto drizzle and a parmesan crisp. (Vegan Option Available) INCLUDES ALL FIVE COURSES

(Available July-December 2026) Baked layered pasta with a creamy three-cheese béchamel, seasonal vegetables, and a golden herb crust. INCLUDES ALL FIVE COURSES.

Vermont White Cheese Traditional Macaroni and Cheese baked in a 3 cheese sauce. Topped with a crispy panko breading . Garnished with basil, fire roasted cherry tomato and pesto. INCLUDES ALL FIVE COURSES