Chef-owner David Hoene’s seasonal menus feature dinner plates such as pork schnitzel and escargots with pesto — and brunch favorites including French toast and crab cake Benedict.
Soup and Grilled Cheese
With Spring Brook Farm Tarentaise
Soup and Smoked Salmon Arugula Salad
Fish and Chips, with Ice Cream Sundae
With choice of cucumber Bloody Mary, Jameson and ginger, or house mimosa.
Smoked Salmon and Arugula Benedict
Chorizo Benedict Bowl
Avocado Quinoa Bowl
With poached egg
Choose two courses.
Lemon-Herb Dressed Arugula Salad
Smoked Salmon Toast
With pickled beets and chèvre
With celeriac, fennel, carrot and parsley on mashed potato
Barley risotto, roasted baby beets and turnips, mint jus
Vegetable and Polenta Lasagna
Braised tomatoes and herbs
From our regular menu
Ratings & Reviews...
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