Barkeaters

Savory broth of onions, beef stock, and brandy, served in a crock, topped with house croutons & melted gruyère cheese

Corn, potatoes, mushrooms, onions, and ginger in a coconut milk broth with lime juice, fish sauce, and chili paste, topped with house-made croutons and chili garlic seasoning [GF]

Bridport Creamery cheese curds dredged with fried chicken spices, double-cooked & served with house Comeback sauce [V]

Shredded chicken, pico de gallo, tequila lime sauce & cilantro served on mini pretzel buns

Four jumbo scallops served over wild ramp pesto, with saffron whip, pink peppercorns & lemon [GF]

LaPlatte Farm hanger steak over mushroom cream sauce, served with a jumbo crab cake and wild rice pilaf

House made spätzle sautéed in wild ramp butter with Paul Mazza's Farm asparagus and sustainably sourced rainbow carrots, topped with smoked sea salt & herb breadcrumbs [V]

Seasoned fried chicken thigh served on a brioche bun with house dill pickle relish and wild ramp aioli

Woodstock, VT/ Aged Cheddar (cow)

Enosburg Falls, VT/ Semi-firm gouda (goat)

Salisbury, VT/ Cheddar/Jack style cow's cheese, cave aged for up to 10 months (cow)

Grilled Paul Mazza's Farm asparagus and sautéed Blue House mushrooms served over creamy polenta, topped with poached egg, with saffron whip and Cyprus flake sea salt [GF]

Paul Mazza's Farm strawberries and local rhubarb, served warm with a butter & brown sugar crumble, topped with vanilla ice cream

A traditional Thai dessert featuring a scoop of sticky rice sweetened with coconut milk and sugar, served with slices of honey mango and topped with toasted black and white sesame seeds [GF]

Tart orange custard and whipped topping in a cinnamon graham cracker crust

Traditional key lime pie in a honey graham cracker crust, served with whipped cream

Warm prunes nestled in a pinot noir & brown sugar reduction accented with cinnamon, cardamom, allspice, and vanilla, topped with whipped topping and orange zest [GF]

Chocolate chip cookie filled with chocolate ice cream, spread over marshmallow cocoa spread and topped with dark chocolate shavings

Three beignets filled with chocolate hazelnut cream, served warm and topped with powdered sugar

Gluten-free shortbread crust baked with raspberries and a layer of almond frangipane. Finished with glazed, toasted almond slices [GF]

Moist chocolate cake filled with creamy chocolate ganache, served with a scoop of vanilla ice cream, whipped cream, and chocolate sauce

Pie made with Animal Farm Creamery buttermilk & local maple sugar, served with whipped cream (Susan Chandler, Peacham Pantries)

Traditional rice pudding made with arborio rice, brown sugar, nutmeg & raisins. Served warm with whipped cream and cinnamon (Vivian Churchill, Peacham Pantries)

Bread pudding made with Speeder & Earl's Maple French Roast Coffee, vanilla & golden raisins. Served warm with whipped cream (Elsie Masterson, Blueberry Hill Menu Cookbook)

Cake made with brown sugar, ginger & clove, served warm topped with confectioner's sugar and coffee ice cream (Elsie Masterson, Blueberry Hill Menu Cookbook)

Pumpkin ice cream and southern Tier Pumking Ale (out and about)

Grand Marnier orange liqueur, coffee, whipped cream

Redemption rye whiskey, Domaine de Canton ginger liqueur, lemon, honey, hot water

20-year Tawny Port aged in oak casks

served neat

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