Brunch
SMALL PLATES
- Crisply Fried Calamari 9.99
- With a tangy seafood lemon vinegar barbecue sauce
- Mushroom Rounds 9.99
- Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds
- Bruschetta 10.99
- Romano tomato and black olive relish with Brie, goat cheese and garlic toast
- Mussels Concasse 9.99
- Fresh local Mussels with minced tomatoes, garlic and olive oil
- Rich Onion Tart 9.99
- Caramelized sweet onions in a pie shell with Saga bleu cheese soufflé topped with Vermont cheddar cheese
- Chilled Roasted Red Bell Pepper and Fresh Mozzarella 8.99
- With a reduction of Balsamic Vinegar and Molasses
- Tuscan style Pizza 9.99
- With Spinach, Goat Cheese, Roma Tomatoes, Onions, Olive Oil and Herbs
- Vermont Cheddar Nachos 8.99
- Cheddar cheese cream, tomatoes and jalapeno peppers
SOUPS & SALADS
- Lobster Bisque 9.99
- Soup of the Day 5.99
- Caesar salad, House salad 5.99
- Mesclun Greens with Daikon radish, beet chips and pear emulsion 7.99
- Harvest Salad with Grilled Chicken 10.99
- Grilled chicken over mixed greens with corn kernels and crispy crown noodles with ginger dressing
- Seafood Salad 11.99
- Grilled fresh fish of the day over Romaine and mesclun greens
- Stanton Salad 14.99
- Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing
- Greek Salad 12.99
- Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette
PASTAS
- Pasta Laporta 10.99
- Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed
- Chicken Fettuccine 13.99
- Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese
- Tutta Mare 17.99
- Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper
- Salmon Fettuccine 15.99
- Fresh salmon over fettuccini noodles with a dill infused cream
- Wild Mushroom Pasta 12.99
- Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne
- All pastas are available as appetizers for 9.99
ENTREES
- Filet and Eggs 19.99
- Petit Filet Mignon with scrambled eggs and hash browned potatoes with Sautéed Spinach and Hollandaise Sauce
- French toast 12.99
- Golden brown Brioche rolled in milled oats and almonds with fresh berry coulis and pure Vermont Maple syrup
- Eggs Benedict 14.99
- Poached eggs and ham over toasted Brioche topped with Hollandaise Sauce
- Seafood Crepes 18.99
- Seared Jumbo Sea Scallops, Shrimp and Talapia wrapped in a homemade crepe and draped in Amontillado cream
- Encrusted Grand Banks Cod 16.99
- Almond and cereal grain encrusted Cod fillet glazed with honey and Dijon mustard
- Maryland Crab Cake Market Price
- Jumbo lump crabmeat plated with a French mustard seed cream
- Seared Pork Schnitzel 15.99
- Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce*
- Cream Lump Crabmeat Croissant 18.99
- topped with melted Vermont Cheddar
SANDWICHES
- Southwestern Grilled Chicken Breast Sandwich 8.99
- Marinated, grilled and topped with Pepper Jack cheese and chipotle sauce
- Black Angus Burger 7.99
- Juicy ½ pound Angus beef burger, add cheese or bacon* 1.00
SIDE DISHES
- Smoked Applewood Bacon 3.99
- Fettuccini Alfredo 5.99
- Tomato Pomadori 3.99
- Sautéed Spinach 4.99
- Garden Green vegetable 2.99
- Hash Browns or Roasted Chef’s Potato 2.99