Taste Evening Menu Summer 2008
- Soup -
Curried carrot and roasted fennel 7.
- Salads & Appetizers -
Organic mixed greens with fresh vegetables – Blueberry vinaigrette 7.
Classic Caesar salad - Aged parmesan cheese, toasted ciabatta bread croutons 8.
Prince Edward Island mussels – cherry tomato fennel broth 13.
Long Trail Blackberry Wheat Ale battered asparagus –spicy fruit dipping sauce 9.
“Taste” fried calamari – caper aioli, spicy marinara 10.
- Entrées –
Sheffield, VT Seitan & Vegetable Saute – Orange scented basmati rice, mushroom soy glaze 21.
VT Maple & balsamic Marinated Grilled Flank Steak
– Sweet potato fries, balsamic demi glace 28.
Seafood & Sausage Paella – Capellini pasta, roasted pepper & red onion saffron sauce, saffron aioli 26.
Wellington Farms Coconut Curry Marinated Grilled Chicken Breast 25.
- Chilled Thai peanut noodle salad, coconut curry broth
BBQ Pork Tenderloin - Fresh fruit bbq sauce, sweet potato fries 24.
Pan Seared Atlantic salmon
–Potato wrapped, VT cheddar polenta, roasted red pepper-shrimp sauce 26.
Mushroom Pasta – egg noodles, locally foraged wild mushrooms, chevre-mornay sauce 25.
**Consuming raw or undercooked meats, poultry, or seafood may increase your risk of food born illness**
- A gratuity of 20% may be added to parties of six or more and No separate checks. -