Dinner Menu

STARTERS

SOUP OF THE DAY
7

COCONUT SHRIMP
baja and Thai orange dipping sauces
12

CONE OF INDULGENCE
truffle fries, onion strings, sweet potato fries, assorted dipping sauces
9

OYSTERS ON THE HALF SHELL
½ dozen oysters, apple mignonette,
traditional cocktail sauce
18

SWEET AND SPICY WINGS
honey chipotle glaze, house made bleu cheese dressing, celery
small 11
large 18

BLACKENED BRUSSELS SPROUTS
spicy aioli, crumbled Great Hill blue cheese
10

 

SALADS

WALDORF SALAD
grilled marinated chicken, local apples, grapes, candied walnuts, celery, field greens, Vermont Greek yogurt dressing
13

PEAR AND KALE SALAD
baby kale, sweet red peppers, shaved fennel,
Maplebrook feta cheese, dried cranberries, sherry vinaigrette
12

BIBB LETTUCE WEDGE
hardboiled egg, cherry tomatoes, red onion, bacon jam, local blue cheese, avocado, ranch dressing
12

CAESAR SALAD
romaine, shaved parmesan, focaccia croutons, white anchovies
9

Chicken 6 | Shrimp 9 | Flat Iron Steak 8

 

BURGERS/SANDWICHES

Local beef from Tensen Farms and Robie Farm; served with lettuce, tomato, onion, and your choice of side.
SIDES: fries, sweet potato fries, truffle fries, onion strings, side salad

PRIME LYME CLASSIC
with your choice of cheese and side
14

add: bacon, caramelized onions, avocado, roasted mushrooms
1

JACK’S SNACK
smoked bacon, barbecue sauce, cheddar cheese, onion strings, jalapeño relish
16

GRILLED CHICKEN B.L.A.S.T.
Bacon, Lettuce, Avocado, Swiss, Tomato; smoked tomato aioli, bacon jam, toasted wheat berry bread
14

 

ENTRÉES

FISH OF THE DAY
Chef’s preparation of the day boat catch
market price

SMOKED MOZZARELLA AND ROASTED RED PEPPER RAVIOLI
tomato sauce, shiitake mushrooms, kale, toasted walnuts
18

SHRIMP MARSALA
roasted garlic-marsala cream, spinach, sun dried tomatoes, linguine
25

SWEET POTATO AND LOCAL APPLE HASH
maple roasted acorn squash, Brussels sprouts, port wine drizzle
18

VERMONT VENISON
grilled Hollandeer Farm venison, herb spätzle, mushrooms,
Root 5 Farm sauerkraut, red wine demi-glace
28

CHICKEN ‘UNDER A BRICK’
cast iron seared crispy skinned chicken, rosemary roasted fingerling
potatoes and asparagus topped with lemon-caper butter
20

BAJA FISH TACOS
lightly battered cod, corn tortillas, jicama slaw,
pico de gallo, black bean salsa, baja sauce; deconstructed
14/19

GRILLED FILET MIGNON
Great Hill bleu cheese crust, Mission fig demi-glace, garlic mashed potatoes, asparagus
32

 


We believe in supporting, and cultivating lasting relationships, with our local farmers.
We’d like to thank and acknowledge the following for the work they do,
and for consistently providing us with the finest and freshest produce available:

ROOT 5 FARM, Fairlee, VT
TENSEN FARMS, Lyme, NH
BAILEY’S FARM, Lyme, NH
ROBIE FARM, Piermont, NH
BLYTHEDALE FARM, Corinth, VT
VERMONT CREAMERY, Barre, VT
MISTY KNOLL, New Haven, VT
KILHAM AND CO., Lyme Center, NH
CLARK MAPLE PRODUCTS, Lyme Center, NH
GREEN MOUNTAIN CREAMERY, Brattleboro, VT
N. COUNTRY SMOKEHOUSE, Claremont, NH
CABOT CREAMERY, Cabot, VT

EXECUTIVE CHEF ADAM COULTER

*Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish and eggs may increase the risk of foodborne illness.