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with Maple-Balsamic Vinaigrette
with Butter Lettuce, Teardrop Tomatoes, Fresh Mozzarella, Olives, Pesto, & Pine Nuts, tossed with House Vinaigrette
on a Baguette with Caramelized Onions, Roasted Red Peppers and Bacon & Brie
with Lemon Tarter Sauce and Watercress Greens served on Grilled Sourdough
on a Salad of Citrus, Fennel & Peppery Greens
Garlic Mashed Potatoes and Vegetables finished with White Wine, Capers, Herbs & Tomatoes
with Three-Cabbage Slaw, Daikon Radish, Crispy Wontons and Honey Mustard Dressing
and Garlic Mashed Potatoes
with Steamed Baby Potatoes and Spinach with Wine Sauce
Portabella Mushrooms, Sweet Red Peppers and Swiss Chard in a Reduced Wine Sauce
with Oven-Dried Tomatoes
with Ginger Cream, Hoisin Sauce & Two Salsas
with Cucumber Salad & Lime Soy Sauce
with Arugula, Capers, EVOO and Parmesan
with a Carmelized Balsamic Onion Glaze
with Red Onion Cocktail Sauce
with Mignonette and Cocktail Sauce
with Garlic Butter & Proscuitto
Served with a Classic Caesar Dressing
with Butter Lettucem, Teardrop Tomatoes, Fresh Mozzarella, Olives, Pesto and Pinenuts, Tossed with Mustard Vinaigrette
with Maple Balsamic Vinaigrette
Goat Cheese, Grilled Pears, Pomegranate Seeds, Pecans and Cider Vinaigrette
with Arugula, Goat Cheese, Red Peppers & Toasted Walnuts with a Red Wine Vinaigrette
Sweet Red Peppers and assorted Chard in a Wine Sauce
French Fries and Cole Slaw
Over Sauteed Spinach, Butternut Squash, Grilled Peaches and Port Wine Sauce
over White Bean Succotash with Shrimp Bisque
with Garlic Mashed Potatoes and Mushroom Gravy
with Pomegranite Jus, Goat Cheese Polenta and Orange Glazed Baby Carrots
with a Ragout of Wild Mushrooms and Leeks with a White Bean Puree
with Thickened Pan Juices and Zucchini with a Squash Gratin
with Cabernet Sauce, Twice Baked Potatoes and Garlic Broccolli Rabe
Grilled Filet of Beef Tenderloin with Portabellas, Asparagus, Garlic Mashed Potatoes and Brandy & Peppercorn Mushroom Sauce
with Fresh Dill
with with Classic Dressing
with Bacon on Fennel Salad
on Grilled Sourdough & Oven-dried Tomato Caper Salsa
with Spinach, Ham, Mushrooms, Cheese and Two Salsas Served with Skillet Potatoes
with Fruit Compote and Highland Sugarworks Pure Vermont Maple Syrup
with Maple Cured Ham, Lemon Hollandaise Sauce and Skillet Potatoes
Fried Eggs on Corn Tortillas with Pinto Beans, Tomato Salsa and Monteray Jack Cheese
Maine Crab Meat, Seasoned Spinach, Poached Eggs and Lemon Hollandaise on English Muffin
with Lettuce & Tomato or Jack Cheese and Bacon on a Housemade Roll served with French Fries
on a Salad of Citrus, Fennel & Baby Arugula
Portabella Mushrooms, Sweet Red Peppers & Sauteed Greens, Tossed in a Reduced Wine Sauce
with Garlic Mashed Potatoes, finished with a Tomato Herb Wine Sauce
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