Simon Pearce Restaurant - Hartford, VT

Herb vinaigrette. Choice of warm vermont creamery goat cheese or jasper hill bayley Hazen blue cheese.

Maplebrook farm feta, candied pecans, vanilla poppy seed vinaigrette.

Shaved fennel, toasted pistachios, pickled cantaloupe ribbons, grapefruit vinaigrette.

Rory's scones, marcona almonds, barr hill's raw honey, house made tomato chutney, crackers.

Poached egg, truffle butter, crispy bacon lardons, shaved radish, aged balsamic vinegar.

Spring peas, asparagus, honey, lion's maine, oyster mushrooms house made avocado ranch dressing.

Spicy apricot dipping sauce, pickled ginger and vegetables, cold Asian noodle salad.

King Arthur ciabatta bread, roasted red peppers, parmesan aioli and ozro salad.

VT fresh pasta, sauteed spinach, caramelized onion, spring pea and pearl onion puree, lemon thyme brown butter sauce.

Salmon, cod and hake, tarragon, chives, lemon caper aioli.

Pickled peppers, shaved grana padana, green onion remoulade, house greens and maple balsamic vinaigrette.

Rhubarb and fennel hash, grilled local asparagus, fresh mint, basil aioli.

Baby spinach, roasted red pepper, mint, feta salad, black olive vinaigrette and rosemary aioli.

Macerated strawberry and blueberries, toasted walnuts, strawberry sauce, whipped cream.

Stafford organic creamery vanilla ice cream, strawberry sauce.

Bruleed Italian meringue, graham cracker crust, creme anglaise.

Almond tuile, add house made sauce.

Almond tuile.