Dinner Menu


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

$20 Tuesday Night Special

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

 

GF: Can be made gluten free with modification
DF: Can be made dairy free with modification

Please notify your server of any dietary preferences

The Department of Health requires us to inform you "Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions."

20% gratuity will be added to parties of 6 or more, and any size party requesting separate checks. In the event both copies of the credit card receipt are taken or missing, we reserve the right to add 20% gratuity to the check.