Copper at Dorset

Slow-braised beef in a robust red wine sauce, served over creamy mashed potatoes.

Pan-seared chicken cutlets with lemon sauce & capers, served over creamy mashed potatoes.

A rich, savory filling of chicken, peas, and herbs, in a velvety sauce made from chicken stock, cream, butter and flour, with onion, carrot and celery.

Corn tortillas filled with shredded chicken, cheddar and jack cheese, smothered in a tangy tomatillo, jalapeño and lime-infused verde sauce. (GF)

A hearty dish with lamb, peas and carrot, simmered in beef stock, red wine and tomato paste, topped with creamy mashed potatoes.

A decadent, three-cheese blend of cheddar, parmesan and gruyere, baked with a buttery panko crust, enriched with cream, butter and flour. (V)

Tender veal cutlets sautéed and served in a rich sauce of mushrooms, shallots, garlic, chicken stock, Marsala wine & fresh herbs, served over creamy mashed potatoes.

A vegetarian twist with spinach, red pepper and carrot, layered with ricotta, mozzarella, and parmesan, bound with milk, flour and egg. (V)

A deep, earthy soup with braised beef, wheat berries and red wine, slowly cooked in beef stock with onion, carrot, celery and herbs. (DF)

A smooth, slightly sweet blend of butternut squash, apple and white wine, enhanced with vegetable stock, onion, carrot, celery and warm spices. (GF/DF/Vegan)

A golden-hued, fragrant broth with chicken, turmeric, lemongrass and garlic, infused with onion, carrot, celery and chicken stock. (GF/DF)

A hearty, traditional lentil soup with green lentils, potato and a touch of vinegar, slow-cooked in vegetable stock with onion, carrot, celery and spices. (GF/DF/Vegan)

Made with sautéed local Funj. Shrooming Company mushrooms, sweet paprika and a touch of sour cream, this velvety soup has just the right balance of warmth and tang. A little dill and a hint of lemon brighten each spoonful. (V)

Beets, green apple, toasted pecan, chèvre, balsamic ginger vinaigrette

Harissa roasted sweet potatoes, roasted chickpeas, kale, pickled onions, spiced pepitas, lemon tahini vinaigrette

Kale, brussels sprouts, shaved parmesan, house made croutons, caesar dressing

Bacon, lettuce, tomato, tarragon aioli on toasted sourdough

Heirloom tomato, fresh mozzarella, basil pesto, greens, balsamic reduction on focaccia

Vegetarian carrot "bacon," lettuce, tomato, tarragon aioli on toasted sourdough

House roasted VT beef, provolone, house made Chicago-style giardiniera, horseradish aioli on ciabatta, served with a side of beef gravy for dipping (served hot)

House made.

House made.

Slow-braised beef in a robust red wine sauce, served over creamy mashed potatoes.

A slow-cooked, traditional meat sauce with beef, pork, tomato, white wine and milk, built on a foundation of onion, carrot, and celery. (GF)

Pan-seared chicken cutlets with lemon sauce & capers, served over creamy mashed potatoes.

A rich, savory filling of chicken, peas, and herbs, in a velvety sauce made from chicken stock, cream, butter and flour, with onion, carrot and celery.

Layers of beef, tomato, red wine and herbs, nestled between pasta, ricotta, mozzarella and parmesan, with garlic, egg and a touch of flour.

A golden-hued, fragrant broth with chicken, turmeric, lemongrass and garlic, infused with onion, carrot, celery and chicken stock. (GF/DF)

A bold, aromatic coconut curry with chicken breast, red pepper, garlic, ginger, lime juice and cilantro, enriched with coconut milk and curry spices. (GF/DF)

A bright, herbaceous soup featuring tomato, fennel and basil, balanced with white wine, garlic, vegetable stock, onion, carrot and celery. (GF/DF/Vegan)