Brunch

SMALL PLATES

  • Crisply Fried Calamari 11.50
    • With a tangy seafood lemon vinegar barbecue sauce
  • Mushroom Rounds 10.50
    • Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds
  • Bruschetta 11.50
    • Romano tomato and black olive relish with Brie, goat cheese and garlic toast
  • Mussels Concasse 10.50
    • Fresh local Mussels with minced tomatoes, garlic and olive oil
  • Rich Onion Tart 12.50
    • 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 10.50
  • Soup of the Day 6.50
  • Caesar salad, House salad 6.50
  • Mesclun Greens with Daikon radish, beet chips and pear emulsion 7.99
  • Harvest Salad with Grilled Chicken 12.50
    • Grilled chicken over mixed greens with corn kernels and crispy crown noodles with ginger dressing
  • Seafood Salad 13.50
    • Grilled fresh fish of the day over Romaine and mesclun greens
  • Stanton Salad 17.50
    • Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts  and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing
  • Greek Salad 14.50
    • Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette

PASTAS

  • Pasta Laporta 12.50
    • Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed
  • Chicken Fettuccine 15.50
    • Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese
  • Tutta Mare 19.50
    • 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 17.50
    • Fresh salmon over fettuccini noodles with a dill infused cream
  • Wild Mushroom Pasta 13.50
    • Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne
  • All pastas are available as appetizers for 9.50

ENTREES

  • Filet and Eggs 18.50
    • Petit Filet Mignon with scrambled eggs and hash browned potatoes with Saut?d Spinach and Hollandaise Sauce
  • French toast 12.50
    • Golden brown Brioche rolled in milled oats and almonds with fresh berry coulis and pure Vermont Maple syrup
  • Eggs Benedict 14.50
    • Poached eggs and ham over toasted Brioche topped with Hollandaise Sauce
  • Seafood Crepes 18.50
    • Seared Jumbo Sea Scallops, Shrimp and Talapia wrapped in a homemade crepe and draped in Amontillado cream
  • Encrusted Grand Banks Cod 15.50
    • 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 16.50
    • Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce*
  • Cream Lump Crabmeat Croissant 18.50
    • 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 3.50
  • Fettuccini Alfredo 6.50
  • Tomato Pomadori 4.50
  • Sautéed Spinach 5.50
  • Garden Green vegetable 3.50
  • Hash Browns or Roasted Chef's Potato 3.50