Dinner Menu

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Appetizers

Soup of the Day | 6

Baked French Onion Soup | 10

cheese gratinée

Mediterranean Baked Feta | 12

Baked feta block, grape tomato, figs, fresh rosemary, parsley, thyme, garlic and olive oil, served with ciabatta bread

           Vermont Cheese Board | 25           

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

Bacon Wrapped Scallops | 14

maple gastrique

Bang Island Mussels | 14

Fennel butter, onions, garlic, pernod, toast points

            Prime Rib Egg Roll | 9     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 herb ricotta, balsamic, olive oil, pistachios

House Salad | 9

mixed greens, tomato, cucumbers, maple balsamic

Fall Salad | 12

Caramelized butternut squash, chèvre, spicy greens, craisins, sherry 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 

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 Pot Pie | 25

Puff pastry, oyster mushroom, mirepoix, peas

Ahi Tuna Poke Bowl | 22

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

Pumpkin Risotto | 22

Truffle oil, frisee, lemon, olive oil   VEGAN

Perfect Pot Roast | 24

Mashed potatoes, carrots, pan gravy

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 | 32

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:
Oscar  | 18
Crab Cake | 14
Caramelized Onions  | 4
Bleu Cheese Butter | 5
Truffle Whipped Potatoes | 5

Seafood

Grilled Salmon | 26     GF

Beurre blanc, quinoa, butternut squash, pomegranate seeds

Crab Cakes | 28

pickled red peppers, grilled endive remoulade sauce

Baked Sea Scallops | 34

butter, vermouth, cracker crumb

Catch of the Day

Market price

 

 

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

NY Style Cheesecake | 9

flavor du jour

Mulled Pear Cobbler | 9

A la mode

Maple & Apple Delight | 9

Apple cardamom cake, caramelized cinnamon apple,
local maple cream sauce