Lunch Menu

Lunch Menu

SAMPLE MENU
As our culinary team continues to use fresh,
local ingredients, menu items are subject to change.

Soups

Vermont Cheddar

Cup 5 / Bowl 7

Soup du Jour

Cup 5 / Bowl 7

Salads

WINTER GREENS, APPLE AND CHEDDAR

shaved green cabbage, quinoa, maple balsamic vinaigrette 19

BABY ARUGULA

delicata squash, sunflower seeds, chevre,Asian pear, sumac vinaigrette 10

HOUSE GREENS

herb vinaigrette 7
add warm Vermont Creamery goat cheese or Great Hill blue cheese for 2

Appetizers

ORANGE HOISIN TEMPURA CAULIFLOWER

soba noodle salad, scallions, sesame seeds,chili lime vinaigrette 11

VERMONT CHEESE PLATE

Rory’s scones, marcona almonds, honey, quince paste, Castleton crackers two cheeses 12 / four cheeses 16

CHARCUTERIE BOARD

assorted cured meats, white pepper and pear chutney, Great Hill blue cheese, crostini 14

MUSHROOM STRUDEL

oven-roasted tomato, Vermont chevre, truffle vinaigrette 12

SHRIMP TOAST

mango slaw, avocado crema 12

Entrees

BOWL OF SOUP WITH A GREEN SALAD

14

QUICHE DU JOUR

season green salad 15

CRISPY SESAME CHICKEN

spicy apricot dipping sauce, pickled vegetables, ginger and noodle salad 15

SHEPHERD’S PIE

Cloudland Farm ground beef, roasted root vegetables, cheddar whipped potatoes, mesclun greens, herb vinaigrette 17

CRISP & SPICY POINT JUDITH CALAMARI SALAD

pickled peppers, grana padano, green onion remoulade 16

ROASTED SHETLAND SALMON

carrots, kale, Brussels sprouts, sweet potato puree, cranberry gastrique 19

GRILLED CHICKEN SANDWICH

roasted bell peppers, parmesan aïoli, orzo salad 15

HOUSE-MADE PIEROGIES

Cabot Creamery clothbound cheddar, lime quark, caramelized sweet onions, apple and black currant chutney 15

COQUILLES SAINT JACQUES

day-boat scallops, crimini mushrooms, curried cream, gruyere and challah gratin, baby arugula, pickled maitake mushrooms, lemon herb vinaigrette 18

TAMARACK FARMS LAMB BURGER

baby spinach, mint and Vermont feta salad, roasted red bell peppers, rosemary aioli, black olive vinaigrette 18

 


Executive Chef Jeremy Conaway and Team

Vermont law requires us to let you know that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.


We are proud to support our local farmers and our community. Some of our partners include:

Crossroad Farm - McNamara Dairy - Blue Moon Sorbet - VT Coffee Company - Strafford Organic Creamery - Putney Mountain Winery - Vermont Creamery - Cabot Creamery - Northeast Family Farms - Wood Mountain Fish




Download Lunch Menu

Wines

White

Sparkling

GLERA, VALDO PROSECCO N.V, VALDOBBIADANE, ITALY

Glass 9 / Bottle 36

MACABEO, PARELLADA, XARELLO, NAVERAN BRUT NATURE ‘15, PENEDES, CAVA, SPAIN

Glass 12 / Bottle 48

BRUT, “NORTH COAST” N.V., SIMON PEARCE RESERVE, CARNEROS, CALIFORNIA

Glass 16 / Bottle 64


Dry, crisp whites

CHENIN BLANC (STEEN) ‘16, MAN VINEYARDS, PAARL, SOUTH AFRICA

Glass 8 / Bottle 32

PINOT GRIGIO, CA DONINI ‘16, DELLE VENEZIE IGT, ITALY

Glass 9 / Bottle 36

SAUVIGNON BLANC, MOHUA ‘16, MARLBOROUGH, NZ

Glass 9 / Bottle 36


Chardonnay

FOX RUN “DOYLE FAMILY VINEYARD” ‘16, (UN-OAKED), FINGER LAKES, NEW YORK (S)

Glass 9 / Bottle 36

CHARDONNAY, ALBERT BICHOT ‘15, MACON-VILLAGES, FRANCE

Glass 12 / Bottle 48

SIMON PEARCE RESERVE ‘16 SONOMA COUNTY, CALIFORNIA

Glass 12 / Bottle 48


Aromatic, floral whites

MELON DE BOURGOGNE, CHATEAU DE LA RAGOTIERE “CUVEE AMELIE” ‘15, MUSCADET SERVRE ET MAINE, FRANCE

Glass 9 / Bottle 36

RIESLING, TRISAETUM “COAST RANGE”, ‘12 YAMHILL-CARLTON, OREGON

Glass 12 / Bottle 48

ROSE'

CINSAULT, GRENACHE, SYRAH, MIRAVAL ‘15, PROVENCE, FRANCE

Glass 13 / Bottle 52

SPARKLING PINOT NOIR, HILLINGER SECCO ROSE, BURGENLAND, AUSTRIA

Glass 13 / Bottle 52

REDS

Light to medium body reds

MERLOT, LAS BAS ‘16, SOMANTANO, SPAIN

Glass 9 / Bottle 36

PINOTAGE, FAIRVIEW ‘15, PAARL, SOUTH AFRICA

Glass 9 / Bottle 36

PINOT NOIR, NORTH HILL ‘15, WILLAMETTE VALLEY, OREGON

Glass 10 / Bottle 40

PINOT NOIR, SIMON PEARCE RESERVE ‘16, SONOMA COUNTY, CALIFORNIA

Glass 15 / Bottle 60


Full bodied reds

CABERNET SAUVIGNON, DOMAINE BOUSQUET ‘15, MENDOZA, ARGENTINA (O)

Glass 8 / Bottle 32

CABERNET SAUVIGNON, MERLOT, PETIT VERDOT, CHATEAU HAUT POURJAC ‘15, BORDEAUX, FRANCE

Glass 9 / Bottle 36

CABERNET SAUVIGNON, SIMON PEARCE RESERVE ‘14, NORTH COAST, CALIFORNIA

Glass 12 / Bottle 48


Spicy, rustic reds

GARNACHA, NEXO ‘15, CARIÑENA DO, SPAIN

Glass 8 / Bottle 32

MONTEPULCIANO “JURIO”, UMANI RONCHI, MONTEPULCIANO D’ABRUZZO DOC, ITALY ‘14

Glass 14 / Bottle 56

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