$20 All-Day Special

Available from open to close all week long, except from 8 a.m.-3 p.m. on Saturday and Sunday.

Appetizer Options

Churr the One I Want
Crispy fried doughnut pieces tossed in cinnamon and sugar, topped with creamy cheesecake glaze and served with strawberry habañero jam

Breakfast Egg Roll
Two crispy egg rolls filled with scrambled eggs, house corned beef hash, pickled onion slaw and Swiss cheese; served with hot honey sauce

Cheesy Fries
Blue and cheddar cheese melted over French fries; served with strawberry habañero jam

Entrée Options

Barbacoa Benny
Our scratch biscuit topped with barbacoa braised beef, two poached eggs, hollandaise, BBQ drizzle and crispy onion straws; served with home fries

Huevos Rancheros
Two crispy corn tortillas layered with refried black beans and topped with smashed avocado, salsa, two poached eggs, house tomatillo salsa verde and feta cheese

Killer Tofu Ramen
A steaming bowl of fresh ramen noodles in vegetarian coconut-lemongrass broth with crispy seasoned tofu, zucchini, summer squash, roasted red peppers, red onions, broccoli and mushrooms; topped with scallions and Sriracha honey glaze

Pork Belly Banh Mi
Gochujang-glazed pork belly, cucumber, carrots, pickled onion slaw and garlic aioli; served on grilled ciabatta

Taco Salad
Mixed greens, taco-seasoned grilled chicken, black beans, corn salsa, tomatoes, red onions and jalapeño jack cheese; topped avocado-lime drizzle and crispy tortilla strips

Dessert Options

Root Beer Float
Classic float made with Rookie’s Root Beer and vanilla ice cream

Waffle Sunday
Waffle stuffed with chocolate and vanilla ice cream; topped with whipped cream, sprinkles and a cherry

Strawberry Shortcake
Housemade biscuit covered in strawberry compote and topped with whipped cream

Like this menu?

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

FAQContact Us


Vermont Restaurant Week is produced by