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

8

Soup du Jour

8

Salads

GEM LETTUCE AND SNAP PEAS

Great Hill blue cheese, shaved radishes, sunflower seeds, green goddess dressing 9

BABY ARUGULA

roasted cherry tomatoes, haricots verts, chickpeas, Vermont chèvre,lemon oregano vinaigrette 10

HOUSE GREENS

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

Appetizers

HOUSE MADE HUMMUS PLATE

balsamic-roasted carrots, harissa, crispy chickpeas, warmed naan 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

SEASONAL MUSHROOM TARTLET

manchego cheese, herb salad, lemon herb vinaigrette 12

SESAME SEARED SHRIMP

buckwheat soba noodles, broccolini, carrot, shaved fresno chilis, scallion miso broth 14

Entrees

SOUP WITH HOUSE GREENS

14

QUICHE DU JOUR

house green salad 15

CRISPY SESAME CHICKEN

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

STEAK FRITES

Piedmontese strip loin, grilled asparagus, parmesan frites, chimichurri 19

JONAH CRAB CAKES

farro and gooseberry salad, shaved radish, maple mustard aioli 18

SEARED STEELHEAD TROUT

cara cara orange, pea and radish sprouts, baby arugula, shaved watermelon radish, lemon herb vinaigrette, spring garlic aioli 18

GRILLED CHICKEN SANDWICH

roasted bell peppers, parmesan aioli, orzo salad 15

EGGPLANT LASAGNE

ricotta, spring peas, mint, wilted greens, roasted red pepper marinara 16

CRISP & SPICY POINT JUDITH CALAMARI SALAD

tubes and tentacles, pickled peppers, grana padano, green onion remoulade 16

TAMARACK FARMS LAMB BURGER

rosemary aioli, roasted red peppers, baby spinach, mint and feta salad, 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, BRUT PROSECCO, LE DOLCI COLLINE, DOC, 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

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

Glass 9 / Bottle 36

SAUVIGNON BLANC, MOHUA ‘16, MARLBOROUGH, NZ

Glass 9 / Bottle 36

GRUNER VELTLINER, RUTTENSTOCK ‘17, ROSCHITZ, AUSTRIA

Glass 10 / Bottle 40


Chardonnay

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

Glass 9 / Bottle 36

DEVOIS DE PERRET ‘16, LANGUEDOC-ROUSSILLON, FRANCE

Glass 10 / Bottle 40

SIMON PEARCE RESERVE ‘16 SONOMA COUNTY, CALIFORNIA

Glass 12 / Bottle 48


Aromatic, floral whites

RIESLING, PAUL D. ‘16, WAGRAM, AUSTRIA

Glass 10 / Bottle 40

VIOGNIER, ILLAHE ‘16, WILLAMETTE VALLEY, OREGON

Glass 13 / Bottle 52

ROSE'

ARTIGIANO ROSATO, ‘17 TERRE DE CHIETI IGT, ITALY

Glass 9 / Bottle 36

PINOT NOIR, ANNE AMIE CUVEE A “MIDNIGHT SAIGNEE” ‘17, WILLAMETTE VALLEY, OREGON

Glass 12 / Bottle 48

SPARKLING PINOT NOIR, HILLINGER SECCO ROSE, BURGENLAND, AUSTRIA

Glass 13 / Bottle 52

REDS

Light to medium body reds

BORDEAUX BLEND, CHAMONIX ROUGE ‘15, FRANSCHHOEK, SOUTH AFRICA

Glass 11 / Bottle 44

PINOT NOIR, CHRISTOPHER MICHAEL ‘16, 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 ‘17, MENDOZA, ARGENTINA (O)

Glass 8 / Bottle 32

CABERNET SAUVIGNON, SECRET CELLARS ‘16, PASO ROBLES, CALIFORNIA

Glass 10 / Bottle 40

CABERNET SAUVIGNON, SIMON PEARCE RESERVE ‘15, PASO ROBLES, CALIFORNIA

Glass 12 / Bottle 48


Spicy, rustic reds

SYRAH, AIRFIELD ESTATES ‘14, YAKIMA VALLEY, WASHINGTON

Glass 10 / Bottle 40

TEMPRANILLO, GRACIANO, LA SORDA ‘14, RIOJA ALEVESA, SPAIN

Glass 11 / Bottle 44

BARBERA, PERTINACE ‘15, BARBERA D’ALBA, ITALY

Glass 12 / Bottle 48

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