EVOO

Burratini with Heirloom Tomatoes and Basil Pesto

Oyster Mushroom Spring Roll with Mushroom Mayo, Peanuts and Miso Dressed Grilled 'n' Chilled Green Bean Salad

Chips 'n' Dip Cheesy Jalapeño-Corn-Tomato Dip with Lots of Potato Chips

Corn Bisque with Roasted Peppers, Cilantro, Ancho Chili Butter and Crumbled Fritos

Littleneck Clams with Backroom Smoked Sausage, Braised Greens, Corn, Basil, Garlic and White Wine

Smoked Rabbit Confit Wild Greens, Port Soaked Cherries and Toasted Pecans with VT Cheddar and Mustard-Rosemary Vinaigrette

Arugula with Roasted Beets, Toasted Walnuts, Cloumage, Radishes and Sherry Vinaigrette

Spicy Chicken Sausage VT Cheddar, Pete's Sweet Pickled Jalapeños and Randy's Knee Slapping Good Barbecue Sauce on Mark's Soft Bun

Randy's Backroom Smoked Pastrami with VT Swiss, Shaved Red Onion and Smoker Dripping Aioli on Mark's Focaccia

Roasted Butternut Squash, Smoked Goat Cheese Panini with Pickled Onions, Cilantro and Randy's Knee Slapping Good Barbecue Sauce on Raul's Sandwich Bread

ABC Tart Apple, Hardwood Smoked Bacon, Vermont Cheddar with Lettuce, Honey Mustard and Apple Butter on Raul's Bread

Backroom Smoked Bluefish Fillet with Corn Risotto, Grilled Zucchini and Little Tomato-Basil Relish

Chinese Box Full of Mustard Glazed Shrimp, Sesame-Hoisin Braised Beef, Gingered Vegetable-Cashew Salad and Organic Brown Rice

Roasted Squash-Caramelized Onion Stuffed Batter Fried Chili Relleno with Corn Custard, Charred Broccoli, Cabbage-Jalapeño Salad and Adobo

Mark's Fettucine with Locally Foraged Mushrooms, Blistered Tomatoes, Caramelized Fennel, Sous Vide Egg and Smoked Almond Crunch

French Fries with Alex's Tangy Ketchup

Roasted Winter Squash with Dried Cranberries, Fried Sage and Cinnamon-Brown Sugar Sour Cream

Butter Basted Brussels Sprouts with Pumpkin Puree, Parsley, Chives and Onion Crunch