The menus below are only a representation of the Victory's kitchen. Our menu changes regularly throughout the seasons, therefore items listed below are not always available. Starters: $ 7-14 Mains $19-27 Starters: asparagus soup finnin haddock boston lettuce and heirloom beets great hill blue cheese dressing seasonal field greens local goat cheese, herb croutons, red wine vinaigrette bangs island mussels madras curry broth, scallions, coriander grilled jumbo asparagus morels, pickled ramps hudson valley foie gras port poached pears, wildflower honey, hazelnuts pemaquid oysters on the ½ shell caviar carrot mignonette Mains: pan roasted maine halibut wild mushrooms, cob bacon, johnnycake polenta cedar planked organic salmon fiddleheads, fingerling potatoes, pickled ramps portuguese style hake littlenecks, chorizo, sweet peppers, garlic roasted free range chicken shallot gravy, glazed baby carrots, farro braised lamb shank mustard- thyme jus, pearl onions, horseradish potato puree grilled loin of angus beef pinot noir sauce, grilled asparagus, potato-turnip gratin return to top Starters: native sweet corn soup lobster, cob bacon farmers market lettuces cherry tomatoes, basil vinaigrette local heirloom tomatoes old balsamic, chive oil, petit herb salad grilled rhode island squid watercress, potato crisps, creamy horseradish dressing grilled rhode island squid charred tomato vinaigrette, nicoise olives, arugula Keith's golden fried tomato lobster salad, avocado steamed cape cod littlenecks wheat beer, lemon thyme warm heart song farm goat cheese baby beets, mache, crustini Mains: seared local scallops lobster and shell bean succotash, Johnny cake polenta kittery lobster & potato gnocchi zucchini, cherry tomatoes, basil, chilies pan roasted organic salmon sweet pea ragout, new potatoes, crème fraiche grilled vermont quail local peaches, dandelion greens, wild rice grilled leg of lamb red pepper jus, artichokes, feta gremolata grilled flat iron steak truffle vinaigrette, frisse, boulangerie potatoes return to top Starters: sugar pumpkin soup jonah crab, early mac apples watercress salad caramelized apples, spicy pecans, Muscat vinaigrette duck confit salad arugula, mizuna, potato croutons, sherry-mustard dressing hudson valley foie gras brandied peaches grilled sardines salt crust, lemon parsley salad pan roast of local wild mushrooms vermont ham raw vineyard bay scallops pear, celery root Mains: martha's vineyard bay scallops sugar pumpkin risotto, sage brown butter gulf of maine cod lemon confit, heirloom beets, brandade potatoes black sea bass curry crust, fragrant carrots, wild rice maple glazed port tenderloin cider reduction, scalloped apples, potato pancakes hunters style rabbit wild mushrooms, cob bacon, parsnips grilled strip steak fried oysters, king oyster mushrooms, cognac cream return to top Starters: maine sweet shrimp bisque fine herbs arugula & frisse salad pomegranate vinaigrette, roasted pumpkin, slightly spicy pumpkin seeds pemaquid oysters on the ½ shell cider mignonette jonah crab salad English cucumbers, mache crispy foie gras tortellini warm wild mushroom dipping sauce rabbit pate dijon, house pickles warm goat cheese tart caramelized onions Mains: victory lobster mac & cheese wild mushrooms, cob bacon, roasted cauliflower basque style hake green olives, roasted peppers, chorizo, white beans roasted duck breast beach plum gastrique, beet greens, confit hash venison roast caramelized pears, brussels sprouts beef tenderloin pinot noir sauce, creamed spinach, fingerling potatoes return to top Sample Summer Dessert Menu: wild maine blueberry tart vanilla bean ice cream brandied peach upside-down cake buttermilk ice cream warm chocolate soufflé cake caramel anglaise gratin of local summer berries crème fraiche and brown sugar glaze housemade fruit sorbet selection of farmstead cheese return to top dips and spreads w/ flat breads marinated olives w/ manchego cheese hand cut french fries w/ garlicky aioli pan roasted littlenecks w/ chorizo, tomato, fennel & herbs steamed bang island mussels w/ shallots herbs & white wine farmstead cheese plate w/ seasonal fruit chutney smoked and cured meats w/ mustard & cornichons potato gnocchi and local goat cheese gratin w/herbs chicken & wild mushroom gyoza w/soy sake dipping sauce caesar salad, white anchovies, parmesan, hard boiled egg wedge of iceberg w/blue cheese dressing & cob smoked bacon bits half pound burger with cheddar or blue cheese w/hand cut fries grilled flat iron steak w/ herb butter, hand cut fries & frisse salad chicken coq au vin w/ mushrooms, bacon, pearl onions & potato puree return to top