Dinner Menu


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

            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


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


   Macaroni and Cheese | 11

Vermont spätzle, creamy béchamel cheddar blend, toasted crumbs

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

$20 Tuesday Night Special

Chef's inspiration, ask your server


Wally Cut | 32         Buddy Cut | 39

8oz Filet Mignon | 42

Bone-In Ribeye | 49


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

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


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.