DINNER
STARTS
Cheddar Ale Soup
garlic croutons
Greens & Herbs
JSF greens, endives, picked herbs, pea shoots, shaved veggies, cucumbers, goddess dressing, croutons
Kale & Arugula Salad
spiced pecans, apple, buttermilk herb vinaigrette, blue cheese, crispy quinoa
Heirloom Tomatoes
Does' Leap feta, shaved red onion, basil, fig balsamic, olive oil
Steak Tartare
horseradish aïoli, crispy shallots, hash brown
Mac ‘N Cheese
creamy cheddar sauce, caramelized onions, herb breadcrumbs
Pitchfork Farm Beets
Does' Leap chevre, shaved fennel & endive, walnuts, citrus vinaigrette
SNACKS
Vermont Cheeses
Bailey Hazen blue, CVC Triple, Blue Ledge Lake's Edge, Cabot clothbound cheddar, apple butter, honey cranberries crackers
Blue Cheese Garlic Toast
Red Hen bread, roasted garlic, honey
Crispy Onion Rings
horseradish aïoli
Griddled Cornbread
maple butter
Hand Cut Fries
house condiments
Dry-Rubbed Chicken Wings
blue cheese dressing
BURGERS
hand cut fries or dressed greens
LaPlatte River Angus Farm Beef
bacon, arugula, cheddar, pickled red onions
Stonewood Farm Turkey
Springbrook Farm Raclette, red onion marmalade, pickled mustard seed aioli
VT Heritage Grazers Pork
cheddar, sunny-side up egg, coleslaw, chili mayo
Farmhouse Veggie
chickpea patty, tzatziki, tomato, red onion, shaved cucumber, arugula
Substitutions
*substitute gluten-free bun for $1. *substitute bun for bed of braised kale $1
DINNER PLATES
Summer Chicken Dinner
roasted zucchini, cherry tomatoes, baby potatoes, lemon brown butter
BBQ Pork Shoulder
Carolina BBQ sauce, coleslaw, onion rings, pickled veggies, cornbread
Faroe Island Salmon
roasted carrots, zucchini, Romesco sauce, spiced sesame Dukkah
Fish & Chips
Wood Mountain Fish Co. hake, coleslaw, hand cut fries, tarragon aïoli
Steamed Mussels
white wine, garlic, tomatoes, herb butter, grilled bread
Grilled Spiced Eggplant
heirloom tomatoes, Does' Leap feta, marinated cucumber, tzatziki, crispy quinoa
Southern Shrimp & Grits
cheddar grits, collard greens, creole sauce
