Close to the slopes, chefs sling wood-fired pizzas, roasted meats and burgers to accompany thoughtful cocktails and 25 beers on tap.
Vegetarian entrée available upon request. $1 from every meal goes to the Vermont Foodbank.
Smoked Beef Tartare
Egg yolk, crostini, bull’s blood microgreens
Smoked Beet Tartare
Egg yolk, crostini, bulls blood microgreens
Cold-Smoked Grilled Salmon
With ramp risotto and fried fiddleheads
Grilled New York Strip
With bacon-fat fried Brussels sprouts and smoked potato salad
Lightly Smoked Cheesecake
With salted caramel sauce
Raw Coconut-Almond Butter Cups
Gluten free, vegan, delicious
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