Own this business? Learn more about offering online ordering to your diners.
Choice of ham or turkey
With cape mustard sauce on a bed of baby spinach
5 jumbo shrimp with cocktail sauce
House made dressing with garlic croutons
Baby greens, lo mein noodles, cashews, scallions & asian ginger dressing
Mixed greens, roma tomatoes, shaved carrots and cucumbers tossed with our house made pear-gorgonzola vinaigrette
6 oz grilled chicken teriyaki breast with bacon, lettuce, tomato, red onion, guacamole & chipotle mayo on a portuguese roll
Corned beef, swiss & sauerkraut on grilled rye bread
Turkey, cabot cheddar & coleslaw on grilled oat bread
Choice of ham or turkey triple BLT on toasted whole wheat
Thinly sliced prime rib & cabot cheddar on a toasted baguette with a side of au jus
House made, topped with cabot cheddar and char grilled tomatillo relish & lettuce
3 hour braised pork served on a portuguese roll with maple chipotle barbecue sauce and a pinch of coleslaw
Long trail ale brined pork ground with pancetta, pepper jack cheese & sauteed vegetables, topped with tarragon aioli, lettuce tomato and red onion
With sweet chili mayo, lettuce, tomato & red onion
Grass fed Highland beef laughing wolf farm, fletcher, VT topped with VT alehouse cheddar, pickled onions, roma tomatoes and artisan greens
Served with bearnaise
With bread crumbs & herb butter
With lemon crumb topping
6 oz. center cut served with bearnaise
Dijon and sweet potato encrusted 6 oz. atlantic salmon fillet finished with a fresh ginger root honey glaze
10 oz. certified angus beef with gorgonzola cream sauce
Braised and served with maple chipotle barbecue sauce and a spiced apple cornbread muffin
3 corn tortillas stuffed with pulled beef, onions, peppers & smoked sour cream. Baked with our 3 cheese blend and finished with chili colorado & verde sauces
Garlic shrimp, boston crumb scrod & sea scallops in our house herb butter
House ground ribeye & sirloin , roasted corn, whipped Yukon gold potatoes, layered and finished with clothbound cave aged cheddar & cracked pepper
VT beef, veal and pork braised in red wine and served with penne and grilled pugliese bread
With marinara, banana peppers, scallions, parmesan cheese & balsamic reduction drizzle
With gruyere cheese & grilled crostinis
5 jumbo shrimp with cocktail sauce
With cape mustard sauce on a bed of baby spinach
With citrus-cracked pepper sauce and balsamic reduction
With baked pita crisps
Housemade VT butter & cheese co. chevre boursin, caramelized cippolini onions, sun-dried & Roma tomato relish, fresh basil & olive mosto oil on grilled crostinis
Golden fried, skewered, and served with spiced honey & pecan whipped butter
Imported & local cheeses
4 fresh oysters served on the 1/2 shell with sides of sriracha-horseradish sauce and champagne mignonette
Prime grade
With bread crumbs & herb butter
With lemon crumb topping
Jumbo shrimp, Boston crumb scrod & sea scallops in our house herb butter
6 jumbo shrimp baked over crostinis in our house garlic herb butter
Lump crab meat, caramelized shallots & fresh thyme with gorgonzola cream sauce
8 oz. naturally raised statler chicken breast brined in VT maple syrup & cider served over parsnip & asparagus puree finished with caramelized onions & mission fig relish
With sauteed shallots, wild mushrooms and fresh tarragon in a madeira cream sauce topped with broiled gruyere cheese
Dijon & sweet potato encrusted 8 oz. atlantic salmon fillet finished with a fresh ginger root & honey glaze
10 oz. center cut filet mignon rubbed with our house seasoning and topped with lump white crab meat, caramelized shallots & fresh thyme, finished with gorgonzola cream sauce
Cracked pepper encrusted and oven roasted 8 oz. halibut fillet finished with a preserved lemon compound butter and balsamic red wine reduction
Garlic & rosemary infused ground certified angus prime NY strip and ribeye with VT clothbound cave aged cheddar & bacon bourbon demi glace served open faced on portuguese bread with crispy fried onions
Maple chipotle BBQ sauce & a spiced apple cornbread muffin
Panko bread crumb encrusted and tenderized chicken breast layered with lump crab meat, Italian roasted peppers & baby spinach finished with a toasted walnut pesto cream sauce
10 oz. grass fed byden family farms cambridge, VT ribeye grilled and finished with melted danish bleu cheese, pommes frites & white truffle-honey
Local roasted bell pepper & smoked mozzarella ravioli vermont fresh-proctorsville, VT tossed with vine ripe tomatoes & imported olives in a fire grilled asparagus cream sauce finished with crispy fried onions
Poached whole artichoke stuffed with crispy seitan, mild curry jasmine rice, sweet potato & baby spinach over parsnip & asparagus puree
Warm blondie brownie topped with vanilla ice cream, hot fudge, whipped cream and peanuts
Oreo crust pie shell filled with a whipped peanut butter confection and drizzled with white and chocolate ganache
A rich flourless cake finished with a thin layer of chocolate ganache over strawberry coulis
Graham cracker crust and strawberry coulis, topped with strawberries
A traditional french delight with tahitian vanilla bean
Chef selected fruits with a brown sugar and oat topping served warm with a scoop of vanilla ice cream
A silky smooth mousse made with rich belgian chocolate and flavored with kahlua
Chef JJ's soon-to-be world famous carrot cake
Petite portions of kahlua chocolate mousse, vanilla bean cream brulee and peanut butter pie
Serve vermont's finest ben and jerry's
Topped with melted cabot cheddar
5 jumbo shrimp with cocktail sauce
The dressings on our salad boat are gluten free: bleu cheese, parmesan peppercorn, italian, house dill ranch, yogurt balsamic
Mixed green, roma tomatoes, shaved carrots and cucumbers tossed with our house made pear-gorgonzola vinaigrette
House made dressing and parmesan cheese
The dressings on our salad boat are gluten free: bleu cheese, parmesan peppercorn, italian, house dill ranch, yogurt balsamic
5 jumbo shrimp with cocktail sauce
In garlic-anise butter with gruyere cheese
A selection of imported & local cheeses, server about today's selection
A variety of charcuterie & grilled pugliese bread, server about today's selection
11 oz hand cut
7 oz hand cut
Brushed with butter, salt & pepper
In lemon-herb butter
With lemon crumb topping
One 6 oz breast plain or house rubbed
Lightly seasoned with salt & pepper
With melted cabot cheddar
Strips of marinated portobello & swiss
Two strips of bacon & cabot cheddar
Two strips of bacon & crumbled bleu
Grass fed highland beef topped with VT alehouse cheddar, pickled onion, roma tomatoes and artisan greens
6 oz. center cut
Brushed with butter, salt & pepper
7 oz. hand cut
10 oz. slow roasted
Two breasts, plain or house rubbed
14 oz. hand cut certified angus beef
10 oz. center cut
11 oz. hand cut
14 oz. slow roasted
18 oz. slow roasted
10 oz. prime grade
16 oz. boneless
20 oz. bone in
In lemon-herb butter
In lemon crumb topping
Brushed with butter, salt & pepper
20 oz served with drawn butter
Jumbo shrimp, scrod & sea scallops in lemon-herb butter
6 oz. center cut
10 oz. certified angus beef with a side of gorgonzola cream sauce
Jumbo shrimp, scrod & sea scallops in lemon-herb butter
House ground ribeye & sirloin layered with roasted corn, whipped Yukon gold potatoes, and finished with clothbound cave aged cheddar & cracked pepper
8 oz. naturally raised statler chicken breast brined in VT maple syrup & cider served over parsnip & asparagus puree finished with caramelized onions & mission fig relish
Jumbo sea scallops with sauteed shallots, wild mushrooms and fresh tarragon in a madeira cream sauce topped with melted gruyere
Cracked pepper encrusted 8 oz. halibut fillet, oven roasted and finished with a preserved lemon-burgundy compound butter and balsamic-red wine reduction
10 oz. grass fed boyden family farms cambridge, VT ribeye grilled and finished with melted danish bleu cheese & white truffle honey
Dijon & sweet potato encrusted 8 oz. atlantic salmon fillet finished with a fresh ginger root & honey glaze