Our Menu

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

Lettuce with Roasted Beets, Cloumage, Maple – Walnut Granola and Sherry Vinaigrette

Giuseppe’s Burratina with Smoked Oven Dried Tomato – Caramelized Garlic Compote, Arugula, Shaved Fennel and Crisp Fried Onions

Sherried Carrot Soup with Chicken Meatballs and Garlicky Herb Butter

Skillet Seared Pastured MA Beef with Smoked VT Cheddar, Last Summer’s Creamed Corn, Pickled Onion, Arugula, Blood Orange Mayonnaise and Potato Crunch 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.

Crisp Fried Pollock – Potato Croquette with Pete’s Sweet Pickles, Lettuce, Red Onion and Old Bay Mayonnaise on Mark’s Soft Bun

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

with Buffalo Sauce Great Hill Blue Cheese and Celery Root Remoulade on Raul’s Sandwich Bread

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

Polenta Croquette with Braised Spinach, Stracciatella, Parmigiano-Reggiano, Parsley, Last Summer’s Tomato Sauce and Pine Nut Crunch

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

Mark’s Fettuccine with Braised Beef, Roasted Carrots, Spinach, Butternut Squash Puree and Pistachio Crunch

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 Salted Caramel Ice Cream

with Smoked Maple Syrup, Whipped Cream and Toasted Pecans

Marinated Olives and Spiced Pecans

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

Lettuce with Roasted Beets, Cloumage, Maple – Walnut Granola and Sherry Vinaigrette

Sherried Carrot Soup with Chicken Meatballs and Garlicky Herb Butter

Giuseppe’s Burratina with Smoked Oven Dried Tomato – Caramelized Garlic Compote, Arugula, Shaved Fennel and Crisp Fried Onions

Adobo Braised Beef Empanada with Smoked Goat Cheese and Pickled Peppers

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

Polenta Croquette with Braised Spinach, Stracciatella, Parmigiano-Reggiano, Parsley, Last Summer’s Tomato Sauce and Pine Nut Crunch

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, Carrots and Orange Béarnaise

Sous Vide Chicken Breast with Parsnip Tamale, Red Chile Gravy, Creamy Kohlrabi Slaw, Chicken Skin - Tortilla Crunch and Tomatillo - Pumpkin Seed Sauce

Skillet Seared Pastured MA Beef with Smoked VT Cheddar, Last Summer’s Creamed Corn, Pickled Onion, Arugula, Blood Orange Mayonnaise and Potato Crunch 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.

Duck Confit and Duck Sausage with Wilted Escarole, Marfax Beans, Macomber Turnips, Zesty Bread Crunch and Spiced Orange – Duck Jus

Homemade French Fries with Alex’s Tangy Ketchup

Habanero – Cornbread Coleslaw

Fredy’s Kimchi

Roasted Fingerling Potatoes with Carolina White Barbecue Sauce

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

Sweet Potato Pie with Apple Butter, Smoked Maple Syrup, Whipped Cream and Toasted Pecans

Orange - Almond Torte with Cranberry Compote, Lime Yogurt and Whipped Cream

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