$41 Dinner Menu

$1 from every meal goes to the Vermont Foodbank.

First Course Options

House Salad
Romaine leaves, kalamata olives, Gorgonzola cheese, grape tomatoes, balsamic vinaigrette

Wedge Salad
Iceberg lettuce, grape tomatoes, applewood-smoked bacon, thin red onion, chunky blue cheese dressing

Vermont Salad
Apples, cranberries, golden raisins, pecans, red onions, Cabot Creamery extra-sharp cheddar, cucumbers, mixed greens, maple mustard vinaigrette

Loaded Potato Chips
Crispy, seasoned, made-to-order chips tossed with bacon, Gorgonzola, scallion and creamy blue cheese ranch

Pub Chicken Bites
Chicken in sweet-glaze hot sauce, topped with Gorgonzola crumbles over shredded lettuce

J. Morgan’s Mussels
Fresh basil, white wine, garlic, onions, grape tomatoes, slab bacon, butter

Second Course Options

Bacon-Lobster Mac and Cheese
Velvety four-cheese sauce and cavatappi pasta topped with Maine lobster, applewood-smoked bacon and garlic-butter crumbs

Chicken Parmesan J. Morgan’s Style
Parmesan-and-panko crusted, with prosciutto, mozzarella and marinara; finished with beefsteak tomato, basil-pesto ricotta and arugula; served over cappellini

Steak and Shrimp
Sliced New York strip and grilled shrimp, served with chimichurri and garlic mashed potatoes

Crab-Topped Salmon
Seared salmon topped with lump crab and finished with lemon-dill butter; served with butter mashed potatoes

Dessert Options

Fresh Strawberry Cake
Four layers of French vanilla cake layered with fresh strawberries and sweet cream frosting

Traditional Carrot Cake
Just like Momma used to make, but a lot bigger: super-moist carrot cake between layers of cream cheese frosting with caramel drizzle

Old-Fashioned Chocolate Cake
Four layers of moist chocolate cake baked with dark chocolate chips and frosted with rich chocolate frosting

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