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With caramelized beef sausage, wild leek salsa verde and garlicky croutons
With roasted beets, watermelon radishes, walnut granola, creamy goat cheese and sherry vinaigrette
With pickled little carrots, blood orange marmalade, Whole grain mustard and grilled bread
With petes pickled peppers and bread crisps
With maitake mushrooms, orange gremolata and potato - creme fraiche puree
Wild greens, port soaked cherries and toasted pecans with vt cheddar and mustard-rosemary vinaigrette
Creamy backroom smoked sockeye salmon dip with lots of potato chips
Tekenink tomme, last summers raspberry jam, alexs tangy ketchup and nh smokehouse bacon on rauls sliced bread
With vt cheddar, petes sweet pickled jalapenos and randys knee slapping good barbecue sauce on marks soft bun
Roasted vegetable burger with charred ramp olive oil mayonnaise and arugula on marks soft bun
With dried fruit wheat berry tabbouleh, parsnip puree, mint and pistachios
With toasted almonds and crushed olive roasted pepper compote
Full of mustard glazed shrimp, hoisin braised beef, gingered vegetable - cashew salad and organic brown rice
With braised spinach, english peas, roasted garlic cream, parmesan crunch and smoked lambs tongue
With alexs tangy ketchup
Cornbread coleslaw
With sticky toffee and prunearmagnac ice cream
With toasted marshmallow cream
Oat topping and fredys salted caramel ice cream
Coconut crumble
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.