SNACKS
Deviled Eggs | 14
Calabrian Chili, Crispy Prosciutto
Homemade Potato Chips | 10
Togarashi, Green Onion Dip
Vermont Cheese & Charcuterie | 22
Foie Gras Gougeres | 24
Stone Ground Mustard Crema
Real Truffle Fries | 28
Black Pepper Aioli, Périgord Truffle
APPETIZERS
Onion Soup | 22
Oxtail Marmalade, Bone Marrow
Wild Boar Chili | 18
White Bean, Guajillo Crema, Caramelized Pork Belly Grilled Cheese
Boudin Kolache | 20
Vermont Saucisson Sec en Croute, Stone Ground Mustard, Pickled Curried Cauliflower
Brussels Sprouts | 18
Gjetost Cheese, Rye Brioche Croutes, Smoked Bacon Shallot Vinaigrette
Oxtail Poutine | 26
Pommes Frites, Oxtail Stew, Vermont Cheddar Cheese Curds, Chimichurri
Roasted Oysters | 24
Choice of Rockefeller, Gruyere & Bacon or Garlic Butter
Urfa Biber Spiced Root Vegetables | 16
Zatar Spiced Yogurt, Pistachio, Preserved Lemon Gremolata
Artisanal Baby Romaine Salad | 16
Creamy Garlic Dressing, 64° Egg, Speck Crackling, Puffed Cranberry, Maple Candied Walnut
Winter Salad | 16
Butter Lettuce, Baby Kale, Blue Cheese, Honey Roasted Cashew, Pomegranate, Elderflower Compressed Pear
Shrimp Cocktail | 24
Shaved Celery Salad, Fresh Horseradish, Lemon, Cocktail Sauce
ENTREES
Salted Maple Glazed Fried Chicken | 32
French Ranger Hens, Vermont Kimchi, Salted Cashew
Crispy Duck Confit | 38
Sherry Wine Vinaigrette, Swiss Chard, Fig & Apricot Gastique
Steak Frites | 45
Marinated Hanger Steak, Roasted Romesco, Chimichurri
The Hermitage Burger | 28
Wild Mushrooms, Caramelized Onion, Truffle Cheddar, Truffle Emulsion,
Housemade Sesame Seed Bun
Hermitage Inn Crouque Mary Lou | 32
Vermont Cheddar, Brioche, Porchetta, 64° Egg, Speck Crustade, Winter Truffle
Tavern Mac & Cheese | 24
Jasper Hill Cave Aged Cheddar, Buttered Panko, Parmigian Reggiano
Savoy Cabbage Steak | 32
Preserved Lemon Gremolata, Sea Salted Pistachio, Curried Pickled Cauliflower
Big Glory King Salmon | 55
Bonne Femme “Style”, Green Grapes, Leek & Clam Fondue, Slipstream Mushroom
Venison Bolognese | 42
Housemade Garganelli Pasta, Traditional Style Bolognese, Olive Oil Whipped Ricotta
Bison Short Rib | 55
Blood Orange Glaze, Ancho Chile & Red Pepper Jelly, White Cornbread, Savoy Cabbage Mustarda
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have medical conditions.
ADDITIONAL
TRADITIONAL GRUYERE FONDUE | 58
Feeds Two, Selection Of Charcuterie, Crudité Vegetables, Crusty Breads