Sunday 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

TUSCAN KALE & CHARRED BROCCOLI

pickled kohlrabi, pine nuts, parmigiano, roasted garlic dressing 10

BABY ARUGULA & CRISPY BRUSSELS SPROUTS

dried cranberries, toasted hazelnuts, warm bacon vinaigrette, pecorino romano 11

HOUSE GREENS

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

Appetizers

CRISPY BUTTERMILK BEIGNETS

maple bourbon caramel, raspberry coulis, fresh berries 9

VERMONT CHEESE PLATE

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

CHARCUTERIE BOARD

assorted cured meats, fig and strawberry mostarda, Great Hill blue cheese, crostini 14

MUSHROOM STRUDEL

oven-roasted tomato, Vermont chevre, truffle vinaigrette 12

SPICY BROWN SUGAR AND PAPRIKA SHRIMP

marinated cherry tomatoes, frisee, black beans, pickled ramp aioli 13

GRIDDLED MUFFIN

honey butter 4

Entrees

BOWL OF SOUP WITH A GREEN SALAD

14

QUICHE DU JOUR

seasonal 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

SEARED SHETLAND SALMON

sweet potato, cranberry and leek hash, Vermont chèvre, pepitas, baby spinach, maple bourbon mustard cream 19

GRILLED CHICKEN SANDWICH

roasted bell peppers, parmesan aioli, orzo salad 15

CAULIFLOWER STEAK GRATIN

roasted Okinawan potato, ciopollini onions, braised kale, aged balsamic 15

FISH CAKES

farro, endive, pickled grapes, pecans, Vadouvan curry aioli 17

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 Sunday Lunch Menu

Bloody Mary Bar

Local, international and house-made hot sauces, pickled vegetables, applewood smoked bacon, choice of bloody mary mixes.
Ask your server about our vodka selections.


Wines

White

Sparkling

MACABEO, PARELLADA, XARELLO, MISTINGUETT CAVA BRUT, PENEDÈS, SPAIN

Glass 9 / Bottle 36

GLERA, PROSECCO SUPERIORE, SANTA MARGHERITA, VALDOBBIADANE DOCG, ITALY

Glass 12 / Bottle 48

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

Glass 15 / Bottle 60


Dry, crisp whites

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

Glass 8 / Bottle 32

PINOT GRIGIO, CA DONINI ‘15, DELLE VENEZIE IGT, ITALY

Glass 8 / Bottle 32

SAUVIGNON BLANC, MOHUA ‘15, MARLBOROUGH, NZ

Glass 9 / Bottle 36


chardonnay

FOX RUN “DOYLE FAMILY VINEYARD” ‘12, (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 ‘14 SONOMA COUNTY, CALIFORNIA

Glass 12 / Bottle 48


Aromatic, floral whites

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

Glass 9 / Bottle 36

RIESLING, BRANDBORG WINERY ‘11, ELKTON, OREGON

Glass 11 / Bottle 52

ROSE'

ZWEIGELT, SYRAH, MERLOT, ANTON BAUER ‘16, WAGRAM, AUSTRIA

Glass 10 / Bottle 40

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

Half Bottle 24

SPARKLING PINOT NOIR, HILLINGER SECCO ROSE, BURGENLAND, AUSTRIA

Glass 13 / Bottle 52

REDS

light to medium body reds

MERLOT, LAS BAS ‘14, SOMANTANO, SPAIN

Glass 9 / Bottle 36

PINOTAGE, FAIRVIEW ‘15, PAARL, SOUTH AFRICA

Glass 9 / Bottle 36

PINOT NOIR, BEAUTIFUL VALLEY CELLARS ‘13, OREGON

Glass 10 / Bottle 40

PINOT NOIR, SIMON PEARCE RESERVE ‘14, SONOMA COUNTY, CALIFORNIA

Glass 15 / Bottle 60


Full bodied reds

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

Glass 8 / Bottle 32

CABERNET SAUVIGNON, DRUMHELLER ‘14, COLUMBIA VALLEY, WASHINGTON

Glass 9 / Bottle 36

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

Glass 12 / Bottle 48


Spicy, rustic reds

PETITE SIRAH, SYRAH, GRENACHE, MOURVEDRE, VINO ROBLES “RED4” ‘12, PASO ROBLES, CALIFORNIA

Glass 9 / Bottle 36

TOURIGA NACIONAL, CABERNET, SYRAH, TRINCADEIRA, CASA SANTOS LIMA “BONAVITA”, ‘14, LISBOA, PORTUGAL

Glass 9 / Bottle 36

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