Chef Allyssa Ashline

Vermont Charcuterie & Cheese Board An artful selection of Jasper Hill cheeses, locally cured charcuterie, and house-made jams, served with crisp crackers, seasonal vegetables, and thoughtfully paired accompaniments Gluten free options included

French Onion soup topped with a sourdough crustini and swiss and provolone cheeses

Braised Short Rib Slow-braised beef short rib in a rich mirepoix au jus, served over creamy mashed potatoes

Roasted Carrot with Honey Thyme Butter

Apple Pie a’ la mode

Caramelized Onion & Gruyère Tartlets – buttery pastry with rich onion jam and melted cheese

Cranberry Brie Puffs – flaky pastry filled with creamy brie and tart cranberry-orange compote

Winter Greens Salad with honeyed walnuts, pears, and blue cheese

Herb-Crusted Beef Medallions – served with buttermilk chive mash and roasted Brussels sprouts

Maple-Mustard Glazed Salmon – on wild rice pilaf with toasted pecans and cranberries

Winter Berry Crisp – warm, with vanilla ice cream or fresh whipped cream

Apple Pie a’ la mode

Asian Chicken Satay – Skewered and grilled marinated chicken infused with soy sauce, lemongrass, garlic, and coconut milk, served with a rich peanut dipping sauce

Cucumber Mint Salad with Fresh Lemon-Ginger Dressing

Crispy Thai-Style Pork Belly Bites – Glazed with a savory-sweet chili sauce served with a refreshing cucumber mint salad

Garlic Soy Green Beans – Tender-crisp beans sautéed with garlic and soy, finished with toasted sesame

Cilantro Rice – Fragrant rice lightly seasoned with fresh cilantro

Beef Teriyaki – Strip steaks marinated in soy, ginger, garlic, and shiso, seared and finished with a glossy glaze

Warm Grilled Pineapple – Topped with dairy-free coconut whip and a sprinkle of chili-lime sugar for a sweet and spicy finish

Roasted Butternut Squash Soup with Sage Brown Butter

Chef Allyssa’s Fresh baked bread and maple butter

Pan-Seared Pork Tenderloin with Apple-Cider Reduction

12 Hour Hickory-Smoked Brisket with a Maple Bourbon BBQ sauce

Garlic Sautéed Green Beans

Maple and Candied Pecan Mashed Sweet Potatoes

Roasted Carrot with Honey Thyme Butter

Apple pie and Cheddar cheese

Mini Cornmeal Cakes with Bacon Jam & Whipped Goat Cheese

Smoked Paprika Roast Chicken with Bourbon-Peach Glaze

Southern-Style Collard Greens — braised low and slow with onion, garlic, and a touch of vinegar for brightness

Roasted Fingerling Potatoes with Herb Butter — crisp, golden, and herbaceous to balance the richness of the chicken and greens

Roasted Carrot with Honey Thyme Butter

Brown Sugar Pecan Tart with Vanilla Whipped Cream

Caramelized Onion & Gruyère Tartlets

Creamy Mashed Potatoes

Roasted Carrot with Honey Thyme Butter

Garlic green beans

Boeuf Bourguignon – Slow-braised beef in Burgundy wine with root vegetables

Coq au Vin – Chicken braised in red wine with mushrooms, pearl onions, and bacon

Salade de Chèvre Chaud Warm goat cheese rounds on crostini with arugula, walnuts, and honey vinaigrette

Ratatouille Confit – A slow-cooked medley of heirloom tomatoes, eggplant, zucchini, and bell peppers, gently simmered in olive oil with garlic and fresh herbs for a rich, melt-in-your-mouth flavor. Served with crusty bread and white rice

Poulet à la Moutarde (French Mustard Chicken

Fresh Seasonal Chef crafted Salad

Herb and Garlic Butter Baby Spring Potatoes – Crisp-on-the-outside, fluffy-on-the-inside baby potatoes, infused with aromatic herbs and rich garlic butter

Artisan Hummus Board – A beautifully crafted selection featuring creamy hummus, fresh seasonal vegetables, artisan crackers, locally sourced cheeses, and house-made jams, elegantly garnished with edible flowers

Fresh Seasonal Chef crafted Salad

Ratatouille Confit – A slow-cooked medley of heirloom tomatoes, eggplant, zucchini, and bell peppers, gently simmered in olive oil with garlic and fresh herbs for a rich, melt-in-your-mouth flavor. Served with crusty bread or as a vibrant standalone dish

Fresh Baked Apple pie and Cheddar cheese