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Heidi Peyton with Her Classic Chalkboard Menu in the Peyton Place Tavern Room! Keep Scrolling Down to See the Food!

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Served at Peyton Place Since 1993. Chef Jim's take on Oysters is Gluten Free w/ Locally Sourced Ingredients. Broiled with an Asiago Spinach Paste and Draped in a Lemon Butter Sauce. - 18.50  

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Thai Forcemeat Made w/ Garlic Powder, Ginger, Lemon Grass Sessamy Oil Scallions Pork and Shrimp. Wrapped in Rice Papers and  Deep Fried. Served w/ Tamari Dipping Sauce -  10.50

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Duck Liver Pate Made w/ Shallots, Butter and Brandy. Topped  w/ Raspberry Truffle Oil Glaze. Served with Croutons.  - 12.50

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Jonah Crabs in Land Sea Affair with Hatchland Cream Dairy as a Base for the Remoulade Sauce. Traditional Bite Sized Crab Cake. - 12.50

Served for 24 Years at Peyton Place. Chorizo Duck Sausage Steamed in House Rolled Pasta w/ Tamari and Cilantro Yogurt. - 12.50

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Beat and Mushroom Timbale, Draped w/ Roasted Red Pepper. Steamed Brown Rice. - 13.50

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Poached Lobster Steamed with Feta and and Yokeless Orange Vinagrette. - 12.00

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Tomato Salad w. Heirlooms from Local Farms. Served w/ Goat Cheese and Basil Almond Pesto. Drizzled w/ Balsamic Vinegar. - 13.50

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Caesar Salad with Asiago Cheese Bowl On Top. Option of Anchovies. -12.50

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Herbed Goat Cheese and Crushed Walnuts on Croutons. Spinach and Lettuce Tossed with Dijon and House Dressing. Topped with Fresh Apples. - 12.00

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Warm Marinated Duck, Shredded.  Served w/ Crispy Straw Potatoes and Dijon Vinaigrette - 12.50

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Stewed Onions, Herbs, Cream. Champagne Vinegar. Served w/ Bacon or as a Vegetarian Option. - 12.00 / 14

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Peyton Place Wood-Fired Pizzas. Served in the Summer, Spring and Fall During Live Music Events with Fresh Farm to Table Ingredients. If you like what we had so far, this will blow you away! - 10 to 18.00

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Classic Corn Chowder. No Bacon w/ a Whisper of Saffron - 7.50

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Fresh Clam Chowder. -7.00

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Spiced Pumpkin Soup. - 7.00

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12 Different Vegetables in Thai Broth. Spicy Shrimp and Whitefish  w/ Mung Bean Noodles, Scallion, and Pineapple. - 9.00

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Seasonal Fruit Soups. Carbonated. - 7.00

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Carmalized Onion Soup Broiled w/ House Made Croutons and Asiago Cheese. - 14.00

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No Gluten. Mushroom Duxelle and a Vegetable Soup Purree. - 7.50

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Pulled Pork or Pork Sausage Sliders. - 10.50 

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Lamb Burger on a House Made Bun with a Side of Waffle Chips. Topped with Fresh Grapefruit Mint Gastrique. Lettuce, Tomato and Onion on the Side. - 18.50

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Turkey Burger Served On House Made Bun. Side of House Made Chips and Cranberry Sauce. - 17.00

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Sirloin burger w/ a Side of Waffle Chips. Your Choice of Vermont Cheeses. House Made Peppadew Pepper Relish. - 13.50

   

 

 

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Fresh Scallops w/ a Lite Coconut  Crust. Served w/ Brown Rice and a Fresh Mango Sauce. - 28.00

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Fresh Halibut, Lightly Seasoned. Served with a Sweet Potato Gretton and a Fresh Cherry Lemon Butter. - 24.00

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Chicken Brociollo, Served w/ House Made Fettucine, Tomato Sauce and Asiago Cheese! - 24.00

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Bean and Garlic Sausage. Barbeque Yucatan and Chorizo Spice. Infused with Tomato and IPA.  We Call Them Jimmy-Changas! - 16.00

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Cheese Quesadilla for the Kids. House Made Corn Tortillas! - 6.50

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Bean Quesadilla with House Made Tortillas! - 10.50

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Bean and Chorizo Duck Sausage Quesadilla with House Made Tortillas! - 12.50

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Blackened Tuna Served w/ Brown Rice Base. Roasted Red Pepper, Caper and Garlic Butter Sauce.  - 26.00

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Poached Artichoke Stuffed w/ Red Peppers, Spinach and Oyster Mushrooms in a Duxelle. Served with Salsify Puree. - 13.50

Midwestern Fare, from the Wild Race, to the Breast of Duck and the Cherries in the Sauce; all Midwestern. – 28.00

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Absolutely Farm Fresh Vegetables and Mushrooms Mixed w/ Feta Cheese. Fresh Rolled Pasta in a Vegetable Tomato Sauce w/ Fresh Basil. – 21.00

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House Rolled Ravioli w/ Lobster Feta Filling. - 28.00

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Cooked to Your Favorite Temperature. Served w/ the Option of 3 Sauces. Hollandaise, Red wine and Oyster Mushroom or Cabernet Sauvignon Blue Cheese Butter. – 1.00

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Rack of Lamb with Potato Gillette. - 34.00

Lightly Breaded and Deep Fried Soft Shell Crabs. Served with Pasrsley and Draped with Lemon Butter Sauce - 12.00

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Lightly Breaded Blackened Haddock. Topped with Roasted Red Pepper, Capers, and Lemon Butter. - 23.00

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Wild King Salmon Served w/ Brown Rice. - 24.00

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Potato Crusted Haddock Draped in a Lemon Butter Sauce. - 24.00

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Fresh Monkfish Served w/ Potato Gratton - 24.00

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Classic Flaky Pastried Filet. Stuffed Liver Frogua and Mushroom Duxelle. Served with a Bordelaise Mushroom and Red Wine. Available Only as a New Years Special. -36.00

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Classic Creme Brulee. Simmered Hatchland Cream and Extracted Vanilla Bean. - 7.50

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Five Chocolates Melted Down Into One Brownie! No Sweetend Chocolate Pureed Into Ribbon Batter of Butter and Sugar. Cocoa Powder. Eggs and Flour. Topped w/ Vanilla Ice Cream and Draped w/ Raspberry Sauce. - 8.50

House Made Vanilla Ice Cream. - 5.00

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Lemon Pudding with Blubbery Base - 9.00

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House Made Peach Sorbet. - 5.00

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House Made Strawberry Sorbet. - 5.00

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House Made Key Lime Pie topped with Whipped Cream. - 7.50

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Walnut Pecan Pie. Made w/ Brandy. - 8.50

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House Made Cinnamon Ice Cream! - 5.00

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Seasonal Fruit uff Pastries. Served Fresh from the Oven. Served w/ House Made Ice Cinnamo Cream. Draped in Caramel Sauce. - 9.50

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Cajun Crusted Pumpkin Pie. - 7.50

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House Made Rolls.

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Plantain Chips