Choices Restaurant Menu

Individual pots with Pernod garlic butter, scallions topped with a puff pastry

Potato gnocchi with toasted prosciutto and peas in a creamy lemon Parmesan sauce

Two seared lamb chops, Accompanied by spanakopita, feta cheese, Kalamata olives, and an artichoke heart

Topped with smoked salmon, apple sauce, pickled onion, capers, and sour cream

Flakey phyllo dough triangles, filled with spinach, onions, herbs and feta cheese. Topped with kalamata olives and more feta cheese.

Seared center cut filet topped with cremini mushrooms, double cream blue cheese, and demi sauce

Seared center cut filet mignon with two grilled shrimp, topped with a roasted shallot butter and green peppercorn and Cognac demi sauce

Medallions of monkfish lightly breaded and sauteed in a beurre noisette with pecans and shrimp

Hand-cut salmon, seared with our orange basil glaze ​

Sauteed chicken strips with shiitake mushrooms, broccoli, prosciutto, and walnuts tossed with olive oil and Parmesan cheese

Strips of smoked salmon tossed with peas, and scallions with a choice of Alfredo sauce or garlic & olive oil

Traditional blend of ground beef, pork, and veal deglazed with red wine, simmered in tomato sauce, and served over four cheese ravioli

Mixed greens tossed with oregano vinaigrette, tomatoes, roasted red peppers, artichoke hearts, cucumbers, Kalamata olives, and feta cheese

Baby spinach tossed with cranberry vinaigrette, carrots, candied pecans & walnuts, topped with a chevre cheese croquette

Lightly battered and golden fried with aged VT cheddar, VT maple bacon, and a side of ranch dressing

Shaved Tri-tip steak, American cheese, sauteed onions and peppers, on a toasted sub roll