All selections are Gluten Free

First Course

Loaded Baked Potato Chowder

Vermont Chipotle Cheddar, Hickory Smoked Bacon, Fresh Leeks

- Allergy meal choice is Fruit Cup

Second Course

April Spring Salad

Local Greens, Roasted Beets, Pickled Onion, Feta Cheese, Toasted Almonds & White Balsamic Vinaigrette

Third Course - Please pick one

Pan Seared Chicken

Asparagus, Fennel & Mushroom Ratatoulle, Toasted Almonds

Eight Hour Braised Short Ribs

Sweet Chili Ginger Glaze, Stewed Baby Bok Choy

Atlantic Salmon

Blistered Tomato & Spinach, Orange Rosemary Beurre Blanc

Vegetarian Option

Pan Seared Polenta 

Local Mushroom Cream Ragout, Aged Parmesan