House Salad 8
mixed farm greens, seasonal vegetables, maple balsamic vinaigrette (GF, V, DF)
ADD: Misty Knoll chicken breast +10

Spinach Salad 9
baby spinach with marinated olives, pickled red onions, orange slices, sunflower seeds, VT goat cheese with a citrus vinaigrette (GF)

Soup of the day 8
made from scratch

Wasabi Encrusted Tuna 14
seaweed salad, pickled ginger, soy ginger reduction (GF, DF)

Thai Chicken Wings 11
garnished with pickled carrots,daikon, cilantro and scallion (10 wings) (GF, DF)

Kimchi Rice Cakes 9
soy ginger dipping sauce (GF, DF)

Empanada 12
roasted vegetables, black bean and corn, VT queso fresco served with chimichuri sauce (V)

Fries & Sauce 8
house-cut fries with smoky ranch, chipotle aioli and bbq dipping sauces (GF, V)

Fried Cheese Curds 9
house-made smoky ranch dressing (V)


Pork Belly or Tofu Tacos 14
local braised and fried pork belly, pickled jalapeño and onion, sweet and sour cabbage, avocado yogurt sauce, chipotle aioli
SuB: Fried Tofu N/C (GF)

Vermont Burger 16
local beef, lettuce, tomato, onion, dijon aioli, Cabot cheddar, house-cured bacon, house-made potato chips. Sub: fries, salad or fruit +2

Drunken Shrimp 19
sautéed in butter and Switchback Ale, served over cheesy grits and braised greens (GF)

Baked Penne Pasta 16
local meat bolognese and Maple Brook Farms mozzarella, served with a small side salad

Lentil Salad 15
three grain and lentil salad, grilled and pickled vegetables, with a whole grain mustard vinaigrette (DF)

Pulled Pork Sliders 14
VT pork, brioche buns, maple bourbon bbq, Cabot cheddar sauce, garnished with crispy shallots (3 sliders)

VT Cheese Plate 18
three local cheeses served with toast points, sliced apple and a strawberry basil jam (V)


Filet Mignon 32
herb butter, demi glace, fingerling potatoes and seasonal vegetables (GF)

Misty Knoll Chicken Breast 28
wild rice pilaf, wilted spinach, spiced Cold Hollow cider reduction (GF, DF)

Fish of the Day mkt
fresh fish, chef’s choice of local vegetables and starch

Pan-Fried Tofu 22
coconut-lime marinated tofu stir fry with rice noodles and tamarind soy sauce (GF, DF)

T-bone Lamb Chop 30
rubbed with rosemary and garlic, and served with barley, roasted vegetables, and a lemon yogurt sauce

Cut of the Day mkt
local cut of meat, chef’s choice of local vegetables and starch

Kid's $11 Menu

(choose: fruit cup, salad or fries)


Mac & Cheese
house-made or Kraft

Chicken Fingers

VT Cheeseburger

Cabot Grilled Cheese

Cheese & Trees
steamed broccoli, Cabot cheddar sauce

Rabbit Plate
carrots, cherry tomatoes, celery w/ ranch dip


German Chocolate Cake 10
pecans, toasted coconut, chocolate lace tuile

Castlerock Cobbler 10
VT apples, cranberries, golden raisins, vanilla streusel, vanilla ice cream

Pumpkin Cheesecake 9
cranberry jelly, salted caramel sauce, whipped cream

Rookie’s Rootbeer Float 7
VT rootbeer, vanilla ice cream (GF)

Strawberry Pudding Parfait 9
candied lemon peel, lavender mint meringue (GF)

Timbers Frozen Candy Bar 11
coffee fudge, peanut nougat, dark chocolate brownie

Please mention dietary restrictions to your server and we will do our best to accommodate them.
Gluten-free (GF) vegetarian (V) Dairy-Free (DF) dishes are indicated.
Advisory – consuming raw or undercooked meats, fish, fowl, or dairy products may be hazardous to your health.