Available in both the Front Room and Bar Room, Ariana’s Favorites is the core menu for our restaurant. This menu features some of the best loved dishes from the past 6 ½ years and changes occasionally, usually with the seasons. Chef Martin also offers his nightly additions menu giving you the opportunity to enjoy new and varied items and flavors.

Small Plates

Mushroom Arugula Soup (V, GF) $7.00
With vegetable stock and seasoned with fennel,
leeks, potatoes, herbs, lemon, and sherry

House Salad (V, GF) $7.00
Baby greens with radishes, carrots, cucumber
and balsamic vinaigrette

Warm Spinach Salad (V, GF) $8.00
Baby spinach w/ dried cranberries, candied pecans,
Vermont Creamery goat feta & warm apple cider,
shallot vinaigrette

Steamed Pork Dumplings $8.00
Seasoned local pork over house-made kimchee
with lime-chili dipping sauce

P.E.I. Mussels with Lemongrass & Coconut (GF) $9.00
Sauté of mussels w/ lemongrass, scallion, garlic,
cilantro & ginger in a chili-coconut broth

Mushroom Crepes (V) $11.00
Pair of crepes filled with a sauté of mushrooms,
leeks, baby spinach & Sunset Rock Farm goat cheese
w/hint of lemon and sherry on an arugula cream

Blackened Scallops with Polenta* (GF) $13.00
Seared scallops with an orange chili butter
sauce, house seasoning, onion and pepper polenta

Pasta Dishes

Shrimp Scampi* $22.00
Wild gulf shrimp sautéed with garlic, lemon,
white wine, over toasted orecchiette pasta

Penne Bolognese $19.00
A rich meat sauce of Robie Farm sausage, local
veal & Tensen Farm beef with marinara and cream

Pasta Primavera (V) $17.00
Sauté of spinach, sundried tomatoes, roasted
garden vegetables, mushrooms, garlic, lemon,
extra virgin olive oil tossed with linguini

We have gluten free rigatoni pasta available

Large Plates

Duck Confit (GF) $22.00
Slow-braised duck leg with crisp skin served with
red wine demi-glaze over roasted root vegetable hash

Vegan Tamales (V, GF, Vg) $17.00
Two Tamales filled with masa and a mix of vegetables including spinach, leeks, cabbage, peas, garlic, herbs and spices, steamed and served over salsa verdé with organic black bean salad

Vegan Curried Rice (V, GF, Vg) $15.00
Basmati rice in a creamy coconut broth
with peppers, onions, mushrooms and red
curry topped with tomato and scallion

Stuffed Organic Chicken Breast (GF) $21.00
Pan-roasted chicken breast stuffed with a
mix of Sunset Rock Farm goat cheese, asiago, sundried tomatoes and spinach, with a sundried tomato and artichoke glaze, smashed new potatoes

Curried Shrimp* (GF) $22.00
Sautéed Wild Gulf White Shrimp w/ garlic
and sherry in a creamy curry sauce with peppers, onions, mushrooms, coconut milk, red curry paste, topped with scallions & tomatoes over ginger basmati rice

Shellfish Stew* $25.00
Medley of clams, mussels, scallops &
shrimp with fennel and leeks in a light
saffron tomato broth with crostini
Served over linguini on request

Lobster and Scallops* $32.00
Poached Lobster Tail on a fennel and leek
pastry tart with seared sea scallops, roast
new potatoes, garden vegetables, lobster
brandy cream sauce, beurre blanc drizzle

Chef’s Tasting Dinner

A Multi-course Tasting Dinner with Wine $75.00
The courses will be created with the ingredients on hand working with individual’s food allergies and dislikes. Dinners will be five to six courses paired with appropriate wines, small pours. This is just fun with food for you and me (the chef). Per person.

We work hard to offer sustainably raised proteins and source local produce from
Bickford Homestead-Orford,
Cross Road Farm-Post Mills,
Echo Hill Farm –Orford,
Peaked Moon Farm -Piermont,
Root 5 Farm – Fairlee.

Please inform your server of any allergies.
Smaller portions and/or simpler sauces available for children

* These items may be prepared under-cooked upon request
V – vegetarian
GF – gluten free
Vg – vegan

Raw or under-cooked seafood may be hazardous to your health