Supper Menu
Friday, May 8, 2008

Soups

WEST AFRICAN PEANUT SOUP (vegan safe)

TOMATO-VEGETABLE BARLEY (vegan safe)

Cup:  $3.50

bowl:  $4.50         

Bowl with organic greens & fresh watermelon:  $5.99

Salads

BIG SALAD (vegan safe, request no cheese)
Organic greens with red onion, VT apple, tomato, candied walnuts, VT Butter & Cheese goat cheese, and  organic local carrot.

$8.50 (large)
$4.95 (small)

SHRIMP SALAD
Chilled lemon-garlic shrimp atop a bed of organic napa cabbage (from Pete’s Greens in Craftsbury) topped with sprouts from Toll the Bell Farm in Calais.

$9.50

Snacks

NACHOS with black bean dip
Tortilla chips topped with black bean corn salsa and melted cheddar with our black bean dip &  homemade salsa.

$7.95

HUMMUS & TAPENADE  DIP with elmore mtn bread & organic local carrot sticks (vegan safe)

$5.99

BEER & CHEESE DIP with elmore mtn bread

$5.99

Entrees
served with  organic greens  and fresh watermelon

VERMONT CHEDDAR MACARONI & CHEESE
Spiral pasta with a Cabot cheddar cheese sauce.          

$8.50 (large)
$4.50 (small)                                                                                                                                           

TOFU BURRITO (vegan safe, request no cheese)
Chipotle marinated tofu (VT Soy tofu made in Hardwick!) with cheddar cheese, black bean corn salsa and tomato salsa.

$10.50

SEITAN CHEESESTEAK
Marinated Sheffield Seitan with sautéed peppers and onions- topped with melted cheddar in an elmore mtn bread baguette or wrap spread with a chipotle mayo.

$9.50

TOMATO-BASIL QUICHE
A three cheese quiche with fresh basil and tomatoes – made with local organic eggs from Applecheek Farm.

$8.50

FALAFEL (vegan safe)
Our homemade falafel in an authentic gyro with cucumber, tomato and tahini sauce.

$9.95

MOCK PULLED PORK (vegan safe, request no cheese
Shredded portabella mushrooms, caramelized onions and eggplant in a bbq sauce—topped with melted cheddar – served in an elmore mtn bread baguette.

$9.95

CHICKEN GOAT CHEESE POT PIE
Free roaming Misty Knoll chicken with artichoke hearts, fresh spinach, and caramelized onions in a creamy goat cheese sauce.

$14.50

CHORIZO QUESADILLA
Spiced lamb sausage from Winding Brook Farm with caramelized onions and melted cheddar in a tortilla—topped with our homemade salsa

$12.95

MAPLE PORK LOIN MELT
Roasted maple glazed pork from Winding Brook Farm atop Elmore Mtn Bread with a maple-dijon mayo, and melted Cabot Cheddar.

$12.95

TEX MEX CHICKEN BURRITO
Free roaming Misty Knoll chicken in a chipotle chile sauce with cheddar cheese, black bean corn salsa and tomato salsa.

$12.95