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dinner shameless carnivore

 

GOOD EVENING!

Appetizers...


SMOKED TROUT:
$ 8

Hardwood-smoked rainbow trout filet, served with capers, red onion & lemon.
FLAVORS OF SPAIN:
$ 9

A sampling of Spanish cheese, cured meat, pickled peppers & membrillo.
DAILY CHARCUTERIE:
$ 8

Hand-crafted, stone-grilled game sausage, served with grainy mustard & curried fruit chutney.

 

Entrées...

(served with our house salad, freshly-baked crusty bread, two vegetables & starch du jour)


VENISON RIB CHOPS:
$ 27

Two chops (~11oz) of Hollandeer Farm Red Deer encrusted with juniper & black pepper then seared on the BBQ; served with spiced cranberry chutney.
BISON RIBEYE:
$ 24

A 7oz ribeye of Canadian bison dusted with togarashi (a Japanese spice blend), seared on the BBQ then drizzled with cranberry-veal glace.
ELK TENDERLOIN:
$ 24

A 7oz medallion of Blue Mountain elk, dusted with cracked peppercorns and stone-grilled; served with cherry-apricot chutney.
FLAT IRON WAGYU (US KOBE BEEF):
$ 23

An 8oz house-carved steak seared on the BBQ; served on a bed of fresh tomatoes & drizzled with toasted-spice vinaigrette.
LAMB LOIN CHOPS:
$ 21

Two succulent, bone-in chops simply seasoned then stone-grilled; served with house-made minted pepper sauce.
SUGAR SHACK PORK:
$ 18

An 8oz maple-mustard glazed Berkshire chop seared on the BBQ; served with creamy maple-mustard sauce.
GRILLED CORNISH HEN:
$ 18

A half hen seasoned with sea salt & smoked paprika then stone-grilled; served on a bed of greens with spiced pomegranate sauce & pomegranate seeds.
THAI-STYLE DUCK:
$ 21

An 8oz breast of Lac Brome duck, oven-roasted, then topped with house-made pickled ginger, fresh chilis & peppercorn-chili dipping sauce.
CHAR NUMAZU:
$ 19

An 8oz Arctic Char fillet encrusted with sesame seeds, then stone-grilled on the BBQ; finished with ginger-wasabi sauce & dark soy paste.
SHRIMP CHERMOULA:
$ 20

A Moroccan-influenced preparation of wild-caught white shrimp sautéed with preserved lemon, garlic & fragrant green herbs.

 

Sweet Endings...$ 6


Save some room for one of our house-made desserts...Ask to hear what’s available if you need to plan ahead!

 

The Vermont Department of Health requires that we advise you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Our Dinner Hours

December 24 thru Mid-March, and Mid-June thru Mid-October:

6:30 - 8:30 PM
Closed Sundays

At other times, we are only open for Evening Dining Specialties:

Asian Culinary Odyssey...

Specialties For Two...

Reservations

Reservations are required. Let us know in the morning if you wish to dine that evening. For dining on the night of arrival, let us know the day prior.

Any Dietary Needs?

We can accommodate most special dietary requests. Advance notice is most appreciated.

Contact us...

Local Sourcing

We take pride in our homemade products, and we also use fresh & local ingredients whenever feasible.

Read more...

DMC Firewall is developed by Dean Marshall Consultancy Ltd