Available in both the Front Room and Back 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

Leek and Potato Soup
v, gf     $6
A vegetable soup, pureed, with potato, leek, celery,
fennel, sherry, scallions

House Salad
v, gf      $7
Baby greens with radishes, carrots, cucumber
and balsamic vinaigrette

Warm Spinach Salad
v, gf     $8
Baby spinach w/ dried cranberries, candied pecans,
Vermont Creamery goat feta & warm apple cider, shallot vinaigrette

Kale and Lettuce Salad
v, gf     $9
Kale and baby greens in a creamy herb dressing
with shaved fennel, red onion, cherry tomatoes

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

P.E.I. Mussels with Lemongrass & Coconut*
gf     $11
Sauté of Mussels with lemongrass, scallion, garlic, cilantro & ginger
in a chili-coconut broth

Mushroom Crêpes
v, gf     $11
Pair of crêpes filled with a sauté of mushrooms, leeks, baby spinach,
and Sunset Rock Farm goat cheese
with a hint of lemon and sherry on an arugula cream

Blackened Scallops with Polenta *
gf     $13
Seared scallops with an orange chili butter sauce,
polenta and a black bean salad

Cheese and Charcuterie Platter
Robie Farm Toma, Jasper Hill Oma,
one sweet and one spicy salami,
crackers, chutney, honeycomb

Pasta & Risotto

Shrimp Scampi*
Wild Gulf Shrimp sautéed with garlic, lemon, white wine,
over toasted orecchiette pasta

Penne Bolognese
A rich meat sauce of Robie Farm sausage, local veal & Tensen Farm beef
w/ marinara and cream

Vegetarian Risotto
v, gf     $19
Arborio rice cooked with a vegetable medley of leeks, peppers, fennel, garlic, herbs and sherry

Gluten free rigatoni pasta available:   $2 additional

Large Plates

Duck Confit  
gf    $26
Slow-braised Duck Leg with crisp skin
served with red wine demi-glace over a farro pilaf

Vegan Tamale
v, gf    $13
Tamale filled with masa and a mix of vegetables, herbs and spices,
steamed and served over salsa verdé with black beans

Vegan Curried Rice
v, gf     $17
Basmati rice in a creamy coconut broth
with peppers, onions, and red curry paste
topped with tomato and scallion

Seared Chicken Breast*
gf    $20
Sautéed medallions of organic Chicken Breast
with a roasted garlic, sundried tomato and chevre demi-glace,
smashed potatoes

Curried Shrimp*
gf    $24
Sautéed Wild Gulf White Shrimp w/ garlic and sherry in a creamy curry sauce
with peppers, onions, coconut milk, red curry paste,
topped with scallions & tomatoes over ginger basmati rice

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

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

Each night we will feature additions to this menu
that represent sustainable seafood and meats, many from our local farm friends,
along with my chef creations. Please enjoy our different flavors and ingredients.

Be well, Chef Martin

We work hard to offer sustainably raised proteins, and source local produce from:
Bickford Homestead – Orford,
Crossroad 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.
V represents vegetarian dishes  •  GF represents gluten free dishes

*These Items may be prepared under-cooked upon request.
Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs
may be hazardous to your health.