Hand cut potatoes, fried and seasoned with chive oil and parmesan cheese.
Bone in ribeye over cheesy mashed potatoes and sauteed green beans with a red wine demi glaze.
Pan seared 8oz sirloin steak with Maple Charcoal crust, topped with Sriracha beer butter sauce. Served with cheddar mashed potatoes and seasonal vegetables.
Hand dipped Haddock fillet in a sea salt and cracked black pepper beer batter, served with our fresh cut fries and Cajun tartar sauce.
Vermont Farms all natural chicken, breaded, then pan fried with a lemon caper cream sauce, served over cheddar mashed potatoes and seasonal vegetables.
Melt-in-your-mouth, fall off the bone, need an extra napkin please, ribs. Served with cheddar mashed potatoes and kaleslaw.
8oz salmon baked with a fresh basil and parmesan crust. Served with herbed rice and sauteed baby kale.
Thick cut meatloaf, finished on the chargrill, topped with bacon & onion jam. Served over cheddar mashed potatoes and seasonal vegetables.
Roasted brussel sprouts, butternut squash, cauliflower, chickpeas and wild rice. Finished with a vegan chili “cream” sauce. Accompanied with a station salad. “A square meal in a round bowl.”
Tossed in a maple sage cream sauce with roasted butternut pieces, garlic, shallots and goat cheese.