$30 Dinner Menu

Closed Sunday and Monday.

Option One

Grilled Greens
Grilled romaine and asparagus, warm bacon vinaigrette, over-easy Maple Meadow Farm egg, shaved Cabot Creamery clothbound cheddar

Fried Chicken Basket
Buttermilk-marinated Misty Knoll Farms drumsticks, tossed in seasoned flour and deep fried, served with whole-grain mustard, slaw and two dipping sauces

Choice of Dessert

Option Two

Spring Greens
Meyer-lemon-and-blood orange vinaigrette, sprouts, roasted beets, shaved carrots, sliced radish and spiced almonds, finished with buttermilk-goat-cheese dressing

Grilled Double Steak-and-Bacon Burger
Ground Vermont-raised New York strip, house-cured bacon, mushrooms, Boucher Family Farm blue cheese, aioli, served on housemade flatbread

Choice of Dessert

$40 Dinner Menu

Beef Carpaccio
Preserved lemon, grilled spring onion

Pork-Belly-Shrimp Gnocchi
Grapefruit-and-rosemary cured smoked pork belly, sautéed with shrimp and potato gnocchi in citrus butter sauce, topped with salad of baby arugula, shaved Cabot Creamery clothbound cheddar and citrus

Choice of Dessert

FAQContact Us

Vermont Restaurant Week is produced by