Available in the Front Room, Back Room and at the Bar, Ariana’s Favorites is the core menu for our restaurant. This menu features some of the best loved dishes from our 6 ½ years at the farm 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.
French-style Three Onion Soup
A sauté of leeks, red onions, and sweet onions
with sherry and thyme, finished with a crostini and melted Cabot cheddar
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*
Sauté of Mussels w/ lemongrass, scallion, garlic, cilantro & ginger in a chili-coconut broth
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 *
Seared scallops with an orange chili butter sauce, polenta and a fresh salsa
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
Wild Gulf Shrimp sautéed with garlic, lemon, white wine, over toasted orecchiette pasta
A rich meat sauce of Robie Farm sausage, local veal & Tensen Farm beef w/ marinara and cream
v, gf $19
Arborio rice cooked with a vegetable medley of leeks, peppers, fennel, garlic, herbs and sherry
v, gf $15
A Tamale filled with masa and a mix of vegetables,
including spinach, leeks, cabbage, garlic, herbs and spices,
steamed and served over salsa verde with ginger, scallion, vegetable rice
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*
Sautéed medallions of organic chicken breast
with a roasted garlic, sundried tomato and chevre demi-glace, smashed potatoes
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
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
Chef’s Wine Tasting Dinner
An Ariana’s food experience.
Enjoy a multi-course food and wine chef’s tasting dinner.
Sit back and let chef create a 5-6 course dinner with accompanying wine.
We do ask that all guests in your party participate to assure a total food experience.
This dinner is available by advance reservation
or you may ask your server about ‘evening of’ availability
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, 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.