Serving Dinner 4-9 PM!
This weeks Chef Catch: Flounder Milanese with Fingerling Potato Salad, Baby Arugala, Pickeled Shallots and Lemon Caper Butter
Our bread and spread this week is Bruchetta with Goat Cheese! As always served with delicious Artisan Sourdough from Bridge Street Breads from Morrisville Vermont!
Our outdoor seating is set up and its pet friendly!
We do not take breakfast reservations...however we do take reservations for dinner!
Visit the "Contact Us" tab to request a reservation, or call 802-253-2955!
Closed Tuesdays and Wednesdays!
Check our Facebook of Instgram for Chefs Specials!
Starters
New England Clam Chowder, Classic New England Style Clam Chowder served with Oyster Crackers
Jamaican Jerk Wings, Spicy Jerk BBQ Chicken Wings served With Homemade Ranch or Blue Cheese Dressing and Celery Sticks
Little Necks, A Pound of Pan Roasted Clams tossed in Cajun Lemon Butter and White Wine with Sourdough Crostini
Golden Beets and Buratta, Roasted Golden Beets with Heirloom Tomatoes, Baby Arugula, Basil Oil, Balsamic and Crostini
Barbacoa Quesadilla, Spicy Braised Short Rib with Cheddar, Grilled Onions, and Jalapeños, Salsa Rojo & Sour Cream
Sweet Potato Chips and Dip, Homemade Cajun seasoned Sweet Potato Chips with Green Goddess Dip
Chilled Tuna Sashimi, Seared Tuna with Hoisin Peanut Sauce and Pickled Vegetables
Local Sourdough Bread and Spread, Grilled Bridge Street Bread Sourdough with our Weekly Spread
Salads
Butler’s Salad, Little Leaf Farms Greens, Maplebrook Feta, Toasted Almonds, Orange Segments tossed in Yellow Curry Dressing 14
Caesar, Romaine lightly tossed in House Caesar Dressing, Shaved Reggiano, Sourdough Croutons, Add Anchovies 3, 13
House Salad, Little Leaf Farms Greens tossed with Radishes, Cucumbers, Grape Tomatoes and Carrots in Maple Balsamic Vinaigrette 12
Chicken Cutlet Caesar, Romaine lightly tossed in House Caesar Dressing, Shaved Reggiano, Sourdough Croutons and Sliced Misty Knoll Chicken Cutlet 24
Panzanella Salad, Bread Salad featuring Bridge Street Bread Sourdough, Tomatoes, Mozzarella, Cucumbers, Red Onion and Fresh Basil in a Red Wine Dijon Vinaigrette
Add Misty Knoll Chicken or Shrimp to any Salad
Entrees
Chicken Cutlet Sandwich, Breaded Misty Knoll Chicken Cutlet or Eggplant Cutlet on Homemade Focaccia, with Mozzarella, Tomato, Basil and Extra Virgin Olive Oil. Choice of Side Salad or Hand Cut Fries 28
Pork Schnitzel, Thin Slice of Pork Tenderloin, Breaded and Lightly Fried, topped with Fresh Pappardelle, Roasted Grape Tomatoes, and Sautéed Spinach with Lemon Caper Beurre Blanc 32
Chefs Catch, Chefs Weekly Fresh Fish Special! Subject to limited quantities!
Bistro Burger, 6 oz House Ground Patty, Cheddar, Lettuce, Tomato and Crispy Onions on a Challah Bun. Served with Garlic Aioli and Choice of Hand Cut Fries or Petit Salad
Beef Short Rib, Stout Braised with Fava Bean & Leek Risotto, Blackberry Demi Glace and Garlic Aioli
Twin Filet, Two 4oz Filets and Truffle Vinegar Fries with Asparagus cooked in North Country Bacon Drippings, Crispy Onions and Fresh Herb Coulis
Spring Bucatini, Bucatini tossed with Asparagus, Spring Peas and Spinach,Pea Shoots and Dollop of Preserved Lemon Ricotta. Served with Crostini
Add Chicken
Add Shrimp
Kids
Pasta with Butter
Breaded Misty Knoll Chicken Cutlets served with French Fries
Grilled Cheese With French Fries