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dinner shameless carnivore

 

GOOD EVENING!

Appetizers...


SMOKED TROUT:
$ 8

Hardwood-smoked rainbow trout filet, served with capers, red onion & lemon.
SOUTHWEST TUNA:
$ 9

Seared Yellowfin chunks coated with a spicy rub; served with black bean salsa & sour cream.
DAILY CHARCUTERIE:
$ 8

Hand-crafted, stone-grilled game sausage, served with grainy mustard & 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 a cranberry-veal glace.
ELK STRIP LOIN:
$ 24

An 8oz loin of Blue Mountain elk, dusted with cracked peppercorns and stone-grilled; finished with a balsamic-plum sauce.
LAMB LOIN CHOPS:
$ 21

Two succulent, bone-in chops simply seasoned then stone-grilled; served with house-made minted pepper sauce.
GRILLED STEAK:
$ 20

A 12oz house-carved, boneless NY Strip (USDA Choice) grilled to your liking; a Cajun-style dry rub may be added for extra zing.
PORK CHOP:
$ 18

An 8oz cumin-encrusted Berkshire chop seared on the BBQ; served with fresh tomato, red onion, cilantro & house-made salsa verde.
GRILLED QUAIL:
$ 23

Two large Cavendish quail seasoned with sea salt & smoked paprika, stone-grilled and served with a spiced pomegranate sauce.
THAI-STYLE DUCK:
$ 21

An 8oz breast of Lac Brome duck, oven-roasted, then topped with house-made pickled ginger, fresh chilis & peppercorn-chili dipping sauce.
CHAR NUMAZU:
$ 19

An 8oz Arctic Char fillet encrusted with sesame seeds, then stone-grilled on the BBQ; finished with ginger-wasabi sauce & dark soy paste.
SHRIMP CHERMOULA:
$ 18

A Moroccan-influenced preparation of wild-caught white shrimp sautéed with preserved lemon, garlic & fragrant green herbs.

 

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.

Read more...