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House Cured Salami Board
hot coppa, hot dog, lonza, pancetta, marinated olives, house pickles and local cheese
19
Vadauvan Crusted Scallops
leek apple puree, cider reduction
15
Rabbit Livers and Onions
Guinness, grilled toast
10
Duxbury Razor Clams
garlic, parsley, lemon, grilled toast
13
House Made Ricotta Ravioli
tiny tomatoes, torn basil, parmesan broth
13
Red Curry Mussels
roast tomato, torn basil, fries
13
Yearling Garlic Noodle Soup
celeriac, carrot, dandelion
12
Arugula
house made guanciale lardons, shaved parmesan, lemon dressing
10
Greens
strawberries, Twig Farm goat cheese, pine nuts
9
Maine Lobster Linguini
chanterelle mushrooms, brussel sprouts leaves
36
Lamb Persillade
fried potatoes, spring pea green salad, lamb jus
35
Pan Roasted Chicken Breast
rosti potato, sautéed dandelion greens, tomato caper relish
29
Northeast Family Farms Flank Steak
asparagus, potato puree, truffled fried egg
34
Wanabea Farm Rabbit Pappardelle
roasted tomatoes, green olive, preserved lemon, rabbit jus
28
Northeast Family Farm Ribeye and Maine Lobster
asparagus, creamed morel mushrooms, demi glace
45
Wild King Salmon
morel mushrooms, spring peas, lemon nage
35
Jerk Pork Cheeks
confit leeks, roast potato, pork jus
28
Soft Shell Crabs
endive tomato salad, lemon caper brown butter
35
Spagatini
traditional bolognaise
26
SIDE DISHES
grilled asparagus & truffled egg
brussel sprouts
tempura green beans with ponzu
hot coppa and cheese
9
confit leeks
shallot dusted fries
6
house made pickles
spicy cracklin's
3
Our Chefs at Verdé use only the freshest, finest ingredients, and are proud members of The Vermont Fresh Network. We utilize Vermont grown and raised product whenever possible.
Food allergies? Please notify your server.
A gratuity of 18% may be added to parties of 6 or more.
Consuming raw or undercooked meat, fish or shellfish may increase risk of food borne illness