Did You Know?
All of our food is made to order from scratch
Lunch Menu

First Bites

Choose house made maple balsamic vinaigrette, ranch, thousand island, apple cider vinaigrette, Caesar or blue cheese dressing

(Unless Noted Otherwise)
Small Plates

Maple Balsamic Vinaigrette, Ranch, Bleu Cheese, Apple Cider Vinaigrette, and Caesar
Add smoked Pork or grilled chicken for $3.00 | Add grilled Salmon or shrimp for $5.00

All served with a mixed green salad
Comfort Food

All served with a mixed green salad
Lighter Fare

All come with lettuce, tomato, and red onion, a pickle spear, and house made potato chips
Daily Specials

The Vermont Department of Health Advises: Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Culinary Terms
The Line
- The “line” is the kitchen space where cooking is done, often set up in a horizontal line. Being “on the line” means you are a “line cook".
Gastrique-is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces. To this a little fond (browned bits or drippings from meats or vegetables, found on the bottom of a sauté or roasting pan via the Maillard reaction) or stock may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l’orange.
Gnoc·chi (‘näke/) - (in Italian cooking) small dumplings made from potato, semolina, or flour, usually served with a sauce.
All Day - What does it mean when a Cook says all day? All-day means: that you are counting particular items on the ticket rail, as in “Yes, chef, there are six chicken Alfredo all-day, three prime rib all-day”
On the Rail - The place where the orders hang in the kitchen is referred to the Rail