We recently changed the menu format in order to allow for our Chefs to be more creative and spontaneous. We print our menus in house daily. This means that there will be something new and exciting every time you join us for dinner! For those of you who want an old favorite there is no need to worry, most of the menu will remain the same from day to day and some menu items will never change, but in our efforts to create the best dining experience possible for you, our guests, we change menu items as seasonal ingredients become available.
This Menu will be updated as often as possible, however, it will not be updated daily so you may see something a little different when you come in for a meal !
Dinner Menu
Appetizer
Soup of the Day 6.50
New England Clam Chowder 6.50
Cornmeal Encrusted Calamari
with Chili Lime Aioli 10
Tomato and Basil Pesto Bruschetta on Grilled O-Bread 9
Maine Mussels with
Switchback and Caramelized Onion Broth 10
Fried Shelburne Farms Cheddar Cheese Sticks with Roasted Fennel Tomato Basil Sauce 8
Salad
Garden Salad with Cucumber, Tomato, Onion, Beet, Carrot and Mixed Greens with
choice of Dressing 6
Classic Caesar with
Garlic Croutons and Parmesan 6 Add
Grilled Chicken 11
Mixed Beet Salad with Spinach, Red Onion,
Shaved Ricotta Salata and Honey Thyme Vinaigrette 10
Rocket Salad with Blue Cheese,
Apple, Red Onion, Dried Cranberry, Walnut, Arugula and Maple Balsamic
Vinaigrette 8
Sandwich & Flatbreads
PT Farm Burger
on Kaiser Roll with Vermont
Cheddar, Lettuce, Tomato, Onion and Hand Cut Fries 12
Corned Beef Reuben
Panini with Sauerkraut, Swiss, Thousand Island Dressing and Mixed Greens
Salad 11
Mount Royal Wrap with Turkey,
Lettuce, Tomato, Avocado, Sprouts, Roasted Garlic Mayo and Hand Cut Fries 13
Vermont Smoke & Cure Pepperoni Flatbread with Green Pepper Marinara, Red Onion and
Cabot Cheddar 12
Grilled Vegetable
Flatbread with Parsley Pesto, Tomato, Red Onion and Boston Post Dairy Goat
Cheese 12
Entrée
Herb Grilled Ribeye with Cheddar Potato Cakes,
Roasted Carrots and Mushroom Demi-glace 20
Beer Braised Yankee Pot Roast with Roasted Root Vegetables
and Cabot Cheddar Mashed Potatoes 17
Cioppino with Mussels, Tilapia and Stone Bass over Linguine with Tomato Fennel and
Saffron Broth 17
Pork Scallopine with Chanterelle Goat Cheese Polenta Cake, Braised Greens and Oregano Thyme
Butter Sauce 17
Chicken Caprese with House Made Mozzarella,
Tomato & Basil, Cheddar Mashed Potatoes and Coriander Balsamic Reduction 16
Mushroom and Caramelized
Onion Stuffed Trout Wrapped in Bacon with Spinach, Cheddar Mashed Potatoes and Pickled Onions
17
Grilled Beef Tenderloin Tips with Roasted Blue Cheese Potatoes,
Vegetables and Caramelized Onion & Pepper Demi-glace 22
Sunflower Seed Crusted Stone Bass with Cabot Cheddar Mashed Potatoes and Vegetable Tomato Broth
19
Beer Battered Tilapia Fish and Chips with Hand Cut French
Fries and New England Pickle Sauce 14
Linguine with House Made Mozzarella, Tomatoes, Garlic, Basil, Radish and Balsamic
Reduction 16
Extra Sides and Condiments Charged Accordingly, NO SEPARATE CHECKS, 18% Gratuity
Applied to ALL Parties of 6 or More, 10% Gratuity on ALL ToGo
Consuming Raw or Undercooked Animal Products May
Increase Your Risk of Foodborne Illness Especially if You Have Certain Medical
Conditions