Dinner Menu
Appetizers
Soup of the Day | 6
Baked French Onion Soup | 10
cheese gratinée
Grilled Bacon Slab | 13 GF-DF
maple gastrique
Vermont Cheese Board | 25 GF
seasonal Vermont cheeses, cornichons, honey,
whole grain mustard, toasted almonds
Bang Island Maine Mussels | 14 GF
braised fennel, onion, garlic, pernod, garlic croutons
Smoked Bacon Onion Dip | 12
served with ciabatta bread
Prime Rib Egg Rolls | 12 DF
prime rib, glass noodles, cabbage, carrots,
onion, ginger soy dipping 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 herbed ricotta, balsamic, olive oil
House Salad | 9
mixed greens, tomato, cucumbers, maple balsamic
Spring Salad | 12
arugula, shaved asparagus, mint, strawberries, pine nuts,
grated carrots, tamarind lime viniagrette
All salads can be made gluten free and dairy free
Add to salad:
Hanger Steak | 12
Grilled Shrimp | 12
Salmon | 11
Chicken | 6
Raw Bar
Oysters on the Half Shell GF-DF
1/2 Dozen | 18 Dozen | 34
cocktail sauce, mignonette sauce
Shrimp Cocktail | 16 GF-DF
Sides
Macaroni and Cheese | 11
Vermont spätzle, creamy béchamel cheddar blend, toasted crumbs
Creamed Spinach | 9 GF
Fried Asparagus | 9 GF-DF
Sherried Mushrooms | 8 GF-DF
Sweet Potato Fries | 8 GF-DF
maple mustard dressing
Pub & Comfort
Char-Grilled Vermont Wagyu Burger | 18
topped with Cabot cheddar, lettuce, tomato, onion
substitute bleu cheese | 2
add bacon | 2
caramelized onion | 2
The S.S. Steakbomb | 19
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
Pan-Seared Duck Breast | 24 GF-DF
Orange Sesame lemongrass glaze, fingerling sweet potato
broccoli rapini, pickled red onions
Ahi Tuna Poke Bowl | 22
ahi tuna, soy cured egg yolk, arugula, avocado, cucumber,
pineapple, young chickpeas, rice vermicelli, sriracha aioli
Daily Pasta Special
Chef's inspiration, priced daily
Chef's inspiration, ask your server
Steaks
ROAST PRIME RIB OF BEEF
Wally Cut | 29 Buddy Cut | 39
8oz Filet Mignon | 38
béarnaise
Bone-In Ribeye | 49
28 day dry-aged, 22oz
NY Sirloin | 35
Brandt beef
Prime Hanger Steak | 29
Brandt beef, caramelized balsamic red onions,
Middlebury bleu mashed potatoes
Vermont Wagyu
Springrock Farm in Springfield, VT
Chef's inspiration, priced daily
All steaks can be made gluten free and dairy free
Upgrades:
Grilled Shrimp | 12
Crab Cake | 14
Caramelized Onions | 4
Bleu Cheese Butter | 5
Truffle Whipped Potatoes | 5
Seafood
Mediterranean Grilled Salmon | 26 GF
tzatziki sauce, ezme, tomatillo salsa verde
Crab Cakes | 28
pickled red peppers, grilled endive remoulade sauce
Catch of the Day
Market price
Substitute sweet potato fries or vegetable du jour | 6
Desserts
Carrot Cake | 9
walnuts, salted caramel drizzle
Chocolate Mousse Cake | 9
cocoa powder, white chocolate sauce
Crème Brûlée | 9
flavor du jour
Hot Fudge Sundae | 9
candied walnuts
Coconut Cream Pie | 9
fresh whipped cream, almonds
NY Style Cheesecake | 9
flavor du jour
Tiramisu | 9
coffee & chocolate liqueur
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.