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

Fall Soup
v, gf     $7
Blend of roasted local squash, carrots, peppers, onions, fennel
with a hint of sherry, citrus & spices

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
and warm apple cider, shallot vinaigrette

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

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

Mushroom Crêpes
v, gf     $12
Pair of crêpes filled with a sauté of mushrooms, leeks, baby spinach
and Sunset Rock Farm goat cheese w/hint of lemon and sherry
on an arugula cream

Blackened Scallops with Polenta *
gf     $14
Seared scallops with an orange chili butter sauce, polenta and a black bean salad

Cheese and Charcuterie Platter
Great plate to share at the beginning or end of your evening
featuring a sampling of two local artisan cheeses & two New England salamis,
one spicy, one sweet, with dried fruit, honeycomb and crackers
(gf crackers available)

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

Large Plates

Vegan Tamale
v, gf     $15
Tamale filled with masa and a mix of vegetables, herbs and spices, steamed and served over salsa verde with black beans and basmati rice, sautéed vegetables

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     $21
Sautéed medallions of organic chicken breast
with a roasted garlic, sundried tomato and chevre demi-glace, smashed potatoes

Curried Shrimp*
gf     $25
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 linguine 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 Echo Hill Farm – Orford,
Epic Acres – Lyme, Peaked Moon Farm – Piermont, Robie Farm – Piermont, Root 5 Farm – Fairlee, Tensen Farm – Lyme

Please inform your server of any allergies.
*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.