Hearty steaks come with locally sourced side dishes, and more than 300 wines are available by the bottle. It’s open late Friday and Saturday.
Chèvre, cashews, spinach, mandarin orange
Soup of the Day
Garlicky dressing, white anchovies (or not), house croutons
Rare Ahi Tuna
Cucumber, tobiko, shallot vinaigrette
Cornichons, capers, condiments, crostini
Jumbo shrimp, Bloody Mary sauce
Eighteen-Hour Braised Lamb
Smoked maple, mashed potatoes, haricots verts
Pink-peppercorn-and-roasted-garlic butter, haricots verts, garlic mashed potatoes
Grilled Whole Quail
Plum, prosciutto, pink-peppercorn-and-aged-port reduction
Faroe Island Salmon
Blood orange, pink grapefruit, tangerine, mint
Ratings & Reviews...
Get the Seven Days Bite Club newsletter and keep up with food news all year round.
Bite Club - food/restaurant news (Tuesdays)
FAQ • Contact Us
Vermont Restaurant Week is produced by