Le Belvedere Menu

Fresh Salmon

Yellow Tail Tuna

Grilled Eel and Unagi Sauce

Crab stick

Crabmeat, Avocado, Cucumber

Tuna, Avocado, Cucumber, Spicy Sauce

Tuna, Avocado, Cucumber

California roll topped with strawberries

Yellow tail tuna, avocado, cucumber

Smoked char, cream cheese, cucumber

Salmon, avocado, cucumber

Spicy tuna roll topped with wakami salad

Tempura fried California roll topped with lobster cream

California rool topped with spicy tuna

Salmon, avocado, pickled ginger, radish sprouts topped with tuna

Cooked scallops in spicy cream sauce over California roll

Lobster meat, avocado, cucumber, spicy mayo

Chef's selection of Sashimi and Maki Roll

Chef's selection of Maki rolls

with jalapeno lime aioli

mushroom & beef with spicy aioli and gorgonzola or Duck confit, herb goat cheese and orange marmalade

French fries, cheese curds and duck demi

sautéed with bacon, garlic, shallots in a white butter sauce

chef's choice accompanied with warm baguette, crackers, nuts & dried fruits

sautéed with spinach, tomatoes, capers, olives & onions in an herb white wine butter

fried with sweet chili glaze

panko fried Vermont Creamery goat cheese with red onion jam

hand cut and fried with banana peppers, capers, lemon & spicy aioli

grilled with avocado, spinach, cheddar and balsamic reduction mayonnaise

Coconut curry; Mediterranean; Blue cheese; Beer & garlic; White wine garlic butter

10oz NY sirloin with herb compound butter

tomatoes, cucumbers, olives, onions adn feta with a white balsamic vinaigrette over mixed greens

locally raised with Jasper Hill blue cheese, lettuce, tomatoes, onions and maple bacon bourbon sauce

hot Italian sausage with smoked tomato rose sauce topped with Vermont cheddar

traditionally prepared with blackened chicken & edamame beans

grilled with maple bourbon BBQ sauce

statler breast with spicy lobster cream

lemon and thyme vinaigrette and marinated white bean salad

shrimp, scallops and lobster in a baby clam sauce

duck leg with truffled wild mushroom risotto

filet stuffed portobello mushroom with horseradish leek ragout

seared rare with ginger crème fraîche and edamame salad

Dijon and cashew crusted with cherry port wine demi

12 oz coffee rubbed with raspberry & hazelnut demi

sesame seared with coconut curry

topped with tempura vegetales and sweet soy ginger glaze drizzle

spinach, mushrooms, asparagus, tomatoes and onions in a lightly spiced cream sauce

Hana-Awaka Sparkling (Japan)

Hakushika-Yamada (Japan)