Our Menu

Wild Greens with Backroom Smoked Rabbit Confit, Aged VT Cheddar, Port Soaked Cherries, Pecans and Rosemary Vinaigrette

Lettuce with Honeycrisp Apples, VT Cheddar, Toasted Walnuts, Radishes, Fried Bread and Creamy Buttermilk Dressing | Add either soup $6

Giuseppe’s Burratina with Backroom Cured Spiced Coppa, Arugula, Fennel and Pete's Pickled Peppers

Sherried Carrot Soup with Chicken Meatballs and Garlicky Herb Butter

Skillet Seared Pastured MA Beef with Smoked VT Cheddar, Butternut Squash Salad, Toasted Pumpkin Seeds and Sour Cream on Mark's Soft Bun (add NH Smokehouse Bacon $2) *Please note- we Sous Vide (pre-cook to exact temperatures) and then sear burgers in a skillet to order. Burgers are available in two donenesses, a perfect medium-rare and a reddish-pink (medium-plus). Well-done is not available.

Honey Crisp Apple, NH Smokehouse Bacon and VT Cheddar with Last Year’s Apple Butter and Honey Mustard on Raul’s Sandwich Bread

Spicy Chicken Sausage with VT Cheddar, Pete’s Sweet Pickled Jalapeños and Randy’s Knee Slapping Good Barbecue Sauce on Mark’s Soft Bun

Fredy's Kimchi and Cheddar Cheese on Raul’s Sandwich Bread topped with a Fried Egg and Plum - Ginger Jam

Full of Mustard Glazed Rock Shrimp, Gingered Vegetable – Cashew Salad, Hoisin Braised Beef and Organic Brown Rice

with Celery Root Puree, Braised Spinach, Brown Butter Basted Root Vegetables and Crisp Sweet Potatoes

Thai Herb Marinated Baked Blue Cod Fillet with Soupy Red Curry – Butternut Squash Risotto, Roasted Carrots, Cucumber Sambal and Puffed Rice

Pan Seared Pastured MA Beef Tenderloin Pieces with Homemade French Fries, Mediterranean Spaghetti Squash - Chickpea Salad and Harissa Vinaigrette (add 2 fried eggs $5)

Homemade French Fries with Alex’s Tangy Ketchup

Habanero-Cornbread Coleslaw

Fredy’s Kimchi

with Toasted Marshmallow Cream, Nutella Dust, Hazelnuts and Whipped Cream

with Almond - Oat Topping and Sour Cream Ice Cream

Musqué de Provence Pumpkin - Maple Crème Caramel with Pistachio - Chocolate Feuilletine and Whipped Cream

Marinated Olives and Spiced Pecans

Beef Tartare with Roasted Peppers, Cilantro, Red Onion, Pickled Jalapeños, Cornbread Crunch and Smoker Dripping Mayonnaise

Lettuce with Honeycrisp Apples, VT Cheddar, Toasted Walnuts, Radishes, Fried Bread and Creamy Buttermilk Dressing

Sherried Carrot Soup with Chicken Meatballs and Garlicky Herb Butter

Giuseppe's Burratina with Mediterranean Spaghetti Squash - Chick Pea Salad, Harissa Vinaigrette and Almond Dukkah

Wild Greens with Backroom Smoked Rabbit Confit, Aged VT Cheddar, Port Soaked Cherries, Pecans and Rosemary Vinaigrette

Fried Green Tomatoes with Arugula, Sweet Pickles and Spiced Olive Sour Cream Dip

Smoked Chicken Rillettes with Apple Butter, Rum Raisins, Whole Grain Mustard and Grilled Bread

Thai Herb Marinated Baked Blue Cod Fillet with Soupy Red Curry – Butternut Squash Risotto, Roasted Carrots and Cucumber Sambal

with Celery Root Puree, Braised Spinach, Brown Butter Basted Root Vegetables and Crisp Sweet Potatoes

Full of Mustard Glazed Florida Rock Shrimp, Hoisin Braised Beef, Gingered Vegetable – Cashew Salad and Organic Brown Rice

Grilled Garlic and Parsley Studded Pastured MA Beef Tenderloin with Sweet ‘n’ Smokey Onions, Sour Cream Whipped Potatoes, Brussels Sprouts and Orange Béarnaise

Sous Vide Chicken Breast with Polenta Croquette, Spaghetti Squash, Fried Sage, Chicken Skin Crunch and Garlicky Chicken Jus

Skillet Seared Pastured MA Beef with Smoked VT Cheddar, Butternut Squash Salad, Toasted Pumpkin Seeds and Sour Cream on Mark's Soft Bun (add NH Smokehouse Bacon $2) *Please note- we Sous Vide (pre-cook to exact temperatures) and then sear burgers in a skillet to order. Burgers are available in two donenesses, a perfect medium-rare and a reddish-pink (medium-plus). Well-done is not available.

Homemade French Fries with Alex’s Tangy Ketchup

Habanero – Cornbread Coleslaw

Fredy’s Kimchi

with Almond - Oat Topping and Fredy's Salted Caramel Ice Cream

with Toasted Marshmallow Cream, Nutella Dust, Toasted Hazelnuts and Whipped Cream

with Randy's Ginger Spice Cookies

Musque de Provence Pumpkin - Maple Creme Caramel with Pistachio - Chocolate Feuilletine

Vermont Creamery's Bijou, Semi-Aged Goat's Milk (Websterville, VT) and Jasper Hill Creamery's Bayley Hazen Blue, Raw Cow's Milk (Greensboro Bend, VT) with Strawberry Jam and Crisp Bread