Where a McDonald’s once stood, crowds now come for local burgers, innovative entrées and craft beers. The menu showcases ingredients grown, raised and produced in Vermont.
Trillium Hill Farm Claytonia Salad
Asparagus, radish, almonds, Doe’s Leap feta, lemon-dill vinaigrette
Mushroom & Chickpea Fritters
Green goddess dressing
Tamarack Vermont Sheep Farm Lamb
Bayley Hazen Blue cheese, barbecue sauce, onion ring, jalapeño slaw
Spring peas, pistachio pesto, smoked ricotta
Coffee cream, chocolate sauce
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