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dinner shameless carnivore

 

GOOD EVENING!

Appetizers...


CRAB CAKE:
$ 8

A freshly-prepared, pan-seared crab cake, served on a slice of heirloom tomato & topped with house-made cilantro pesto.
CHILLED CUCUMBER SOUP:
$ 7

A cool summer refresher that blends local, farm-fresh cucumbers with house-made yogurt, mint & cilantro.
DAILY CHARCUTERIE:
$ 8

A hand-crafted, stone-grilled game sausage, served with grainy mustard, house-made pickles & curried fruit chutney.

 

Entrées...

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


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 glacé.
FLAT IRON STEAK:
$ 23

A very tender, house-carved cut (8oz) of Wagyu beef (US Kobe) seared on the BBQ; served on a bed of fresh tomatoes & drizzled with toasted-spice vinaigrette.
VENISON RIB CHOP:
$ 21

Tender cut (~5.5oz) of Hollandeer Farm Red Deer encrusted with juniper & black pepper then seared on the BBQ; served with spiced cranberry chutney. Add a 2nd chop for $6 more...
LAMB LOIN CHOPS:
$ 21

Two succulent, bone-in chops simply seasoned then seared on the BBQ; served with house-made minted pepper sauce.
WILD BOAR STRIPLOIN:
$ 21

An 8oz cut of wild boar from the great state of Texas; stone-grilled and served with mildly-spiced maple-cider glaze.
THAI-STYLE DUCK:
$ 21

An 8oz boneless breast of Lac Brome duck; oven-roasted and served on a bed of greens with house-made pickled ginger & peppercorn-chili dipping sauce.
KOREAN-STYLE HALIBUT:
$ 20

A fresh 8oz fillet of Canadian halibut; oven-baked with a spicy ginger-garlic-chili marinade to keep it deliciously moist.
ZESTY LEMON SOLE:
$ 19

A 6oz fillet of sole fresh from the Boston market; flour-dusted, pan-fried, then topped with garlic scape pesto & lemon.

 

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.

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