February Menu

Small Plates

Oyster on the 1/2 Shell
3.00 each

Baby Spinach Salad with Bayley Hazen Blue
roasted red onion, toasted pumpkin seeds, maple balsamic vinaigrette
8.75

Crispy Fried Brussels Sprouts
fried cilantro, toasted rice, fish sauce vinaigrette
7.75

Saffron & Mussel Bisque
toasted sourdough crouton
7.50

Steamed Buns with Lacquered Pork Belly
Asian slaw, hoisin sauce
9.25

Sundried Tomato & Smoked Paprika Arancini
crispy risotto balls filled with melted cheese, served with roasted garlic aioli
8.00

Medium Plates

Orechiette Pasta
garbanzo beans, tomato, red wine, spinach, pecorino cheese
13.00

Ariel's Caesar Salad
whole leaf romaine, sourdough croutons, white anchovies, shaved pecorino
11.00

PEI Mussels with Green Thai Curry and Grilled Sourdough
13.00

Large Plates

Grilled Tenderloin of Beef
blue cheese scalloped potatoes, blue cheese butter, haricots vert
28.00

Herb Crusted Loin of Lamb
baked semolina gnocchi with pecorino cheese, baby artichokes, romesco sauce
27.00

Pan Roasted Organic Scottish Salmon
puree of winter vegetables, crispy leeks, red wine butter sauce
25.00

Coq au Vin
Callahan Farm chicken, braised in wine with shallots & pancetta
24.00

Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness, especially
if you have certain medical conditions.

Desserts
8.00

Ebinger's Brooklyn Blackout Cake

Blueberry Pie
creme fraiche ice cream

Meyer Lemon Meringue Tart
vanilla bean mascarpone cream

Vermont Cheese of the Week
nuts, preserved fruits, honey, Dickies sourdough croutes

A Little Something To End The Night

Coffee & Assorted Teas $2.00
Espresso $2.50
Capuccino $3.50

We proudly serve Vermont Coffee Company coffees

May-October, Wednesday-Sunday: 5:30-9:30
December - March, Thursday-Saturday: 5:30-9:30
Closed April and November