Dinner Menu

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Appetizers

Soup of the Day | 6

Baked French Onion Soup | 10

cheese gratinée

           Vermont Cheese Board | 25           

seasonal Vermont cheeses, cornichons, honey, jam
whole grain mustard, toasted almonds, house made crackers

Bacon Wrapped Scallops | 14

maple gastrique

Grilled Bacon Slab | 12

House-cured, cherry bourbon gastrique

            Prime Rib Egg Roll | 9     DF

prime rib, glass noodles, cabbage, carrots,
onion, ginger soy dipping sauce

Crab Cake | 14

Pickled red peppers, grilled endive, remoulade sauce

Salads

Classic Wedge | 9

iceburg, tomatoes, chopped egg,
house cured bacon, bleu cheese dressing

Caesar | 9

crispy romaine lettuce with house-made croutons
and Caesar dressing, topped with parmesan cheese
add anchovies | 3

Roasted Beets | 12

Whipped herb ricotta, balsamic, olive oil, pistachios

House Salad | 9

mixed greens, tomato, cucumbers, maple balsamic

Winter Salad | 12

Arugula, candied pecans, pomegranate seeds, roasted butternut squash, white balsamic vinaigrette

All salads can be made gluten free and dairy free

Add to Salad:
4oz Steak | 12
6oz Chicken | 12
4oz Crab Cake | 14
8oz Salmon | 19

Raw Bar

 Oysters on the Half Shell     GF-DF
1/2 Dozen | 18         Dozen | 34

cocktail sauce, mignonette sauce

Salmon Tartare | 12     GF-DF

Red onion, cucumber, tamari, sesame oil,
lime juice, served with housemade chips

Shrimp Cocktail | 16     GF-DF

Sides

   Macaroni and Cheese | 11

Vermont spätzle, creamy béchamel cheddar blend, toasted crumbs

Creamed Spinach | 9

Fried Brussel Sprouts | 9

Orange pomegranate molasses, crumbled feta

Sherried Mushrooms | 8 

Sweet Potato Fries | 6 

    maple mustard dressing

Parmesan Truffle Fries | 6 

Vegetable of the Day | 6

Pub & Comfort

Char-Grilled Vermont Wagyu Burger | 19

topped with Cabot cheddar, lettuce, tomato, onion
substitute bleu cheese | 2
add bacon | 2
caramelized onion | 2

The S.S. Steakbomb | 22

shaved prime rib, peppers, onions, mushrooms,
provolone, garlic aoili, ciabatta bread

         Duroc Farms Dry-Aged Pork Chop | 28     GF

chimichurri spice blend, Vermont spätzle, pickled red onions,
apple, maple mustard dressing

Chicken Parmesan | 24

Breaded chicken, marinara, mozzarella, parmesan cheese, over linguine

Ahi Tuna Poke Bowl | 22

ahi tuna, soy cured egg yolk, arugula, avocado, cucumber,
pineapple, young chickpeas, rice vermicelli, sriracha aioli

Three Mushroom Risotto | 24

Arborio rice, wild rice, shitake, cremini, oyster mushrooms, butter, parmesan

Chef's inspiration, ask your server

Steaks

ROAST PRIME RIB OF BEEF
Wally Cut | 29         Buddy Cut | 39

8oz Filet Mignon | 42

Bone-In Ribeye | 49

22oz

NY Sirloin | 37

Brandt beef

Prime Hanger Steak | 32

Brandt beef, caramelized balsamic red onions,
Middlebury bleu mashed potatoes

Vermont Wagyu Flat Iron | 55

Springrock Farm in Springfield, VT

 

All steaks can be made gluten free and dairy free

Upgrades:
Crab Cake | 14
Caramelized Onions  | 4
Bleu Cheese Butter | 5
Truffle Whipped Potatoes | 5

Seafood

Grilled Salmon | 26     GF

Snap peas, citrus crème fraiche, quinoa

Crab Cakes | 28

pickled red peppers, grilled endive remoulade sauce

Catch of the Day

Market price