Food Menu

Hand cut potatoes, fried and seasoned with chive oil and parmesan cheese.

Panko crusted Vermont’s Blythedale brie with a fig, apple, and walnut chutney served with toasted flat bread.

Tender steak tips marinated in Chef Ryan's house-made special marinade and served with chipotle ranch aioli.

Sautéed garlic, shallots, tomato, chorizo and line grown mussels steamed in a local ale.

Local cured meats, artisanal cheeses, toasted flat bread and fresh fruit. Ask a team member for great beer pairing suggestions.

Vermont’s Grafton Cheddar Cheese & Switchback Ale.

House porter chili cheese dip with pico de gallo and fresh house made tortilla chips.

Organic mixed greens, cherry tomatoes, bell peppers, red onion, cucumbers and your choice of dressing.

Mini hydro bib lettuce with cherry tomatoes, maple glazed bacon and our own smoky “Moody Blue” cheese dressing.

House made chili with Rock Art smoked porter, ground pork and beef, bell peppers, onions, kidney beans and top secret station spices.

Sean James’ award winning recipe with fresh clams, potatoes, onions and celery.

A roasted Portobello mushroom stuffed with garlic, goat cheese, thyme & sun dried tomatoes. Topped with pesto, greens, tomatoes & balsamic reduction and served on a brioche bun. Includes fresh cut fries or a mixed green salad.

Grilled chicken breast on a pretzel roll with cheddar cheese, fried pickles, lettuce, tomato, onion and our chipotle ranch aioli.

Mahi Mahi served blackened or grilled with cabbage, avocado, pico de gallo and a tomato crème fresh on flour tortillas. Beans, salsa and house made tortilla chips on the side.

Changes daily depending on fresh local ingredients and/or the chef’s whim.

Grilled cheese on honey white bread with cheddar, cream cheese, tomato and maple glazed bacon.

Three steamed little burgers with cheddar cheese, onions and pickles on Hawaiian sweet buns.

House made with roasted corn, peppers, onions, cilantro and panko topped with a tomato relish and avocado over a bed of greens. Vegan. Not a vegan? We'll put it on a brioche roll for free.

Grilled, pasture raised, ground chuck on a Vermont Country Deli brioche roll with sharp Vermont cheddar cheese, red onion, tomato, maple marinated bacon and peanut butter. He says, “Just trust me on the peanut butter.”

Grilled, pasture raised, ground chuck on a Vermont Country Deli brioche roll with blackening spices, Moody Blue smoked cheese, fried shoe-string onions and pickles.

Seasonal local garden vegetables and fresh pappardelle pasta tossed in a white wine butter broth. Add chicken. 4 Add steak. 5

Short ribs braised in Rock Art’s smoked porter over smashed fingerling potatoes and fancy carrots.

Penne pasta, cherry tomatoes and peas in a Vermont smoked porter-infused garlic cheese sauce topped with toasted bread crumbs. This mac attack is served with a small side salad.

Beer brined, Frenched pork chop with an apple risotto, sautéed green beans and a cider espresso glaze.

Seared shrimp, scallops, steamed mussels and clams in a spicy tomato white wine broth with pappardelle pasta.

Hand cut certified Black Angus New York strip steak served with an Au Poivre (peppercorn) sauce, station fries and roasted root vegetables.

Seared sesame crusted yellow fin tuna served rare with an Asian slaw over tomato wasabi cous cous.

Organic Statler chicken breast Served over smashed fingerlings and roasted root veggies with a roasted pan jus.

Kids sized quesadilla, flour tortilla filled with cheddar cheese. Includes either fresh cut fries, vegetable of the day or apple slices. With a mini cupcake.

Mini cheese burgers with pickles. Served with vegetables, fresh cut fries or apple slices. With a mini - cupcake for dessert.

Chicken tenders with house made sweet honey mustard. Served with vegetables, fresh cut fries or apple slices. With a mini - cupcake for dessert.

The American classic - kid sized with side of traditional fresh cut fries, apple slices, vegetable of the day or a side salad. Served with a mini-cupcake for dessert.

Cheesecake of the day.

Flaky pastry baked in house with apples. Served hot and topped with a scoop of vanilla gelato. Nothing like what mom makes, but just as good.

We promise you won’t find this anywhere else, as our friends at Newfane Gelato make this just for us. Ask your server about today’s crazy, funky flavor.

This dessert is designed for two, but if you think you can finish this pint of chocolate goodness on your own, we’ll likely cut you off after one.

Gluten free, flourless, chocolate ganache torte with chocolate sauce and whipped cream.

A classic favorite! A 3 layer, moist, melt in your mouth, carrot-packed cake with walnuts, pineapple and a cream cheese frosting.