$41 Dinner Menu

Closed Monday. Restaurant Week menus are available through Friday, May 3; Regular MLC brunch and supper menus resume during Waking Windows, Saturday, May 4, and Sunday, May 5.

$1 from every meal goes to the Vermont Foodbank.

First Course Options

King oyster mushroom, citrus marmalade

Kampachi Crudo
Garam masala, yogurt, almonds

Steak Tartare
Smoky cheddar, potato chips

Second Course Options

Spring-Dug Parsnip
Meyer lemon, maitake, pine nuts

Crispy Brussels Sprouts
Toasted sesame, tonnato

Third Course Options

Spring pistou, beans, Parmesan

Maple dashi, charred cabbage

Hanger Steak
Shoestring potatoes, roasted shallot

$21 Brunch Menu

Available Saturday, April 27, and Sunday, April 28, from 10 a.m.-2 p.m.

$1 from every meal goes to the Vermont Foodbank.

Starter Options

Fresh Cheese
Honey, flax cracker

Cheddar Beignets
Honey butter

Tater Tots
Smoked fish, trout roe, crème fraîche

Main Options

Croque Madame
House ham, raclette, fried egg

Shrimp & Grits
Lemon brown butter, MLC bacon, poached egg

Vegetable Casserole
Early-spring vegetables, fried eggs

Like this menu?

Vote for it in our menu contest. You could win a gift card...

FAQContact Us

Vermont Restaurant Week is produced by