baked with a blend of crabmeat and cheeses
Spanish onions simmered in our 1790 Taproom ale broth,
topped with a toasted baguette and melted Vermont cheddar.
grilled and served with raspberry sauce.
Our Colonial candlelit dining experience includes:
cranberry fritters with Vermont maple butter, choice of
Caesar or field greens salad, fresh vegetables
and mashed potatoes or rice pilaf.
grilled and topped with sautéed onions, tomatoes
and melted bleu cheese
sautéed in garlic butter, Chardonnay and aromatics
Pene pasta & seasonal vegetables tossed in a
Grey Goose Vodka Martini cream sauce, topped with crushed walnuts
grilled, served over a bed of wilted spinach,
topped with stone-ground mustard hollandaise sauce
with Wilcox’s maple & walnut ice cream,
topped with whipped cream and crushed walnuts