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Our signature soup is a garlic lover's delight. The best soup in vermont VT magazine
Roasted, chilled and thinly sliced beets, with parmesan cheese, olive oil and capers; paired with pecan-crusted goat cheese
Crisp baby romaine with freshly grated parmesan, garlic croutons and spanish anchovies
Mixed greens, carrot, celery, radishes, candied almonds; garlic-maple vinaigrette
Baked with cheddar and parmesan; topped with lemon-chive creme fraiche and caviar
Spicy battered shrimp rolled in coconut and fried; tangy orange sauce
With creamy onion sauce
With lime-chili aioli
Boyden farm beef tenderloin crusted with herbs, pepper and coffee; on campfire bean sauce with drizzle of horseradish cream
Misty knoll farms chicken breast, griddled until crispy; with maple-balsamic reduction; on tuscan white beans with rosemary
Potato crusted salmon, cedar planked and oven roasted; over wilted greens with citrus chive sour cream
Zucchini, sweet potatoes, broccoli and peppers in coconut curry sauce; over rice topped with toasted coconut. Add shrimp $26.50
Vermont family farm pork loin pounded thin and pan sauteed topped with 4 shrimp; marsala cream sauce, over rice
Twice cooked vermont leg of lamb with our own spicy maple syrup-southern comfort barbecue sauce; on corn-quinoa cakes with minted mango salsa
The chef's choice of two entrees
Ledg end farm ground venison-tomato sauce over pappardelle; sided with garlic-herb bread
One pound prince edward island mussels steamed in white wine, chopped tomato, red pepper flakes and basil pesto
Boyden farm beef burger on klinger's bun; with rosemary french fries. $1.00 toppings: cheese: cheddar, blue, goat or fresh mozzarella, bacon. $0.75 toppings: sauteed or raw onion, sauteed mushrooms, lemon-chive creme fraiche, maple-southern comfort barbecue sauce, lime-chili aioli
Cabot aged cheddar, midnight farm goat cheese rolled in sweet-spicy pecans, maple brook fresh mozzarella 1 oz. each; with honey and sliced pears
Blackberry jam
Choose one: corn on the cob with orange-black pepper butter, zucchini, minted-honey glazed carrots, cauliflower, wilted greens
Lime-chili aioli
The best soup in vermont VT magazine
Crisp baby romaine, freshly grated parmesan, garlic croutons, and Spanish anchovies
Mixed greens, carrot, celery, radishes, candied almonds; garlic-maple vinaigrette
Roasted, chilled and thinly sliced beets, with red onions, parmesan cheese, olive oil and capers; sided with pecan-crusted goat cheese
With creamy onion sauce
Our own homemade granola with dried fruit and nuts, fresh fruit and yogurt
With our own blackberry jam
Made to order; with maple glaze, sprinkled with bacon crumbles
Freshly baked; with honey-orange glaze
Poached eggs on english muffin with vermont smoke and cure ham, spinach, hollandaise sauce and home fries
Poached eggs, griddled tomato and crispy bacon on english muffin; with bearnaise sauce and home fries
Scrambled eggs tossed with spinach, spinach pesto and VT ham; home fries and toast
English muffin sandwich with one fried egg, griddled tomato, breakfast sausage and melted cheddar; sided with home fries
With spinach, celery and scallions; with dollop of sour cream, capers; home fries and toast
Three eggs any style, three buttermilk pancakes, bacon, home fries and toast
Zucchini, broccoli, tomato, goat cheese
With pear and cabot cheddar
With mushrooms, tomato, and scallions
Bacon, spinach and cabot cheddar
Sliced bananas, brown sugar & cinnamon, flamed in rum and banana liqueur over french toast; topped with a scoop of vanilla ice cream
Plain, with butter and local maple syrup
With orange compote and candied nuts
Corn and quinoa cakes with creamy onion sauce; smoky chorizo sausage, griddled tomato, home fries and toast. Add one egg $16.75
Griddled, egg dipped sandwich with vermont smoke and cure ham and cabot cheddar; sided with small house salad
Chicken, black beans, shredded lettuce, corn, diced peppers, chopped tomato, grated cheddar; topped with sour cream and salsa