Dinner Menu
Appetizers
Soup of the Day | 6
Baked French Onion Soup | 10
cheese gratinée
Calamari Fritti | 13
banana peppers, arrabbiata sauce
Warm Goat Cheese Dip | 15
fig jam, whipped goat cheese, sliced almonds, honey, dried cherries, ciabatta bread
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
roasted corn remoulade, cherry tomato, jalapeno
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
Spring Salad | 13
mixed greens, asparagus, radish, honey and za'atar roasted chickpeas, feta, basil 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 Asparagus | 9
caesar dressing, pecorino romano
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, roasted tomato and garlic aioli, 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
Duck Confit Salad | 24
duck confit, spicy greens, grapefruit supreme, avocado, cucumber, red onion, dried cherries, toasted almonds, black vinaigrette
Chef's inspiration, ask your server
Steaks
ROAST PRIME RIB OF BEEF
Wally Cut | 32 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
8oz, ancho chili coffee rub, chimichurri
Springrock Farm in Springfield, VT
All steaks can be made gluten free and dairy free
Upgrades:
Crab Cake | 14
Caramelized Onions | 4
Chimichurri | 4
Bleu Cheese Butter | 5
Truffle Whipped Potatoes | 5
Seafood
Grilled Salmon | 26 GF
lemon relish, choice of mashed potato or baked potato
Crab Cakes | 28
roasted corn remoulade, cherry tomato, jalapeno
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.