Twenty-eight taps attract guests to this gastropub, as do hearty dishes such as short rib poutine and barbecue-braised pork shank with bacon-jalapeño mac and cheese. Closed Sunday and Monday.
Heritage lettuce, red onion, cherry tomato, sliced cucumber, maple-balsamic vinaigrette
Chef’s Soup Selection
Artichoke hearts, roasted tomato, spinach, fresh thyme and fresh mozzarella
Half Roasted Organic, Free-Range Chicken
Herb-butter-basted chicken served with green beans and mashed potato in natural pan gravy
Maple-Bourbon-Brined Boneless Pork Chops
Sweet potato mash, sautéed spinach, Granny Smith apples
Fresh Potato Gnocchi
Butternut squash purée, kale, candied walnuts and chèvre
BTC Dessert Jar
Flavors change daily
Ratings & Reviews...
FAQ • Contact Us
Vermont Restaurant Week is produced by