Food
Appetizers
Sunflower Wheat Bread
with First Chair maple butter 7
Cheese & Charcuterie for 2
rotating selection of locally sourced meats and cheeses, house tapenade, seasonal jam, whole grain mustard, house made cracker 16 GFO
Beet & Burrata
red and gold steamed beets, fruit mostarda, heirloom tomatoes, local burrata, honeycomb, balsamic reduction, olive streusel, maple balsamic 14 GFO
Chorizo Mussels
PEI mussels served with sliced Spanish picante chorizo in a white wine fennel broth 18 GFO
Beef Tenderloin Sliders
black angus tenderloin, horseradish aioli, caramelized onion, bacon jam and arugula, served on a brioche bun 21
Shrimp & Crab Cakes
panko encrusted shrimp & crab 17
Rabbit Stew
a hearty stew with grape tomatoes, potatoes, onions and celery, served with baguette 16 GFO
Pork Belly
fried pork belly with a ginger apricot glaze, and pickled fennel over a celeriac puree 14 GF
Bacon Wrapped Dates
blue cheese, honey sriracha 14 GF
Tuna Tartar
ginger and tamari vinaigrette, miso aioli, wonton crisps, honey-sriracha, black and white sesame seeds 22 GFO
Lamb Lollipops
New Zealand lamb lollipops grilled with an adobo rub, served over chimichurri 19 GF
Oysters on the Half Shell
chef’s daily selection of oysters, truffle mignonette, house cocktail sauce, horseradish, lemon GF
half dozen 22 dozen 44
salads
Hearth Arugula
arugula, goat cheese, cranberries, sweet potato, butternut squash, candied walnuts, apple cider vinaigrette 16 gf
Chopped
shredded romaine, crispy prosciutto, cucumber, red onion, tomatoes, blue cheese crumbles, house rye croutons, honey garlic vinaigrette 16 GFO
Caesar
romaine, house Caesar dressing, parmesan, house rye croutons, prosciutto crisp, cured egg yolk, anchovie, parmesan tuille. 16 GFO
ADD TO ANY SALAD
salmon 14
shrimp & crab cake 8
Prime steak 16
chicken 6
scallops 18
mains
Salmon
Faroe Island Salmon served over a fava bean couscous and tahini chickpea puree 30 GF
Elk Rack
grilled 12oz elk rack with salt baked smashed fingerling on a bed of carrot puree and blueberry gastrique 76 GF
Risotto
seasonal vegetables, artisan cheese mkt GF
Rack of Lamb
Korean bbq glazed New Zealand lamb rack grilled to medium rare, served over a kimchi and jasmine rice 48 GF
Vermont Fresh Pasta
chef's weekly feature mkt
Leg of Rabbit
confit rabbit legs served over a Spanish picante chorizo cassoulet 47
Chicken Marsala
a signature entrée of The Foundry featuring a pan seared chicken breast, sautéed cremini mushrooms and prosciutto with a house made marsala reduction over garlic mashed potatoes 29 GF
Scallops
pan seared New Bedford Massachusetts scallops served over a pea puree with fried seasonal vegetables and blue cheese, finished with a balsamic glaze 38 GF
Chef's Catch
chef's weekly feature mkt
steaks
Porterhouse
24oz black angus porterhouse grilled to medium rare, served with grilled asparagus, sautéed king oyster mushrooms, and fondant potatoes
finished with a tableside flambée featuring Smugglers Notch Maple Bourbon 86
Filet Mignon | 8oz black Angus 52
Bone-in Ribeye | 16oz black Angus 51
New York Strip | 12oz black Angus 46
Hanger & Frites | 12oz black Angus 39
all steaks are served with roasted garlic mashed potatoes and a choice of sauce:
bone marrow butter, truffle butter, demi, bearnaise additional sauces +3
ADD TO ANY STEAK
shrimp 14 | salmon 15 | scallops 18
SIDES
Asparagus
with bearnaise GF 12
Beet and Sweet Potato Hash
with arugula and maple GF 12
Garlic Mashed Potatoes 8
Maple Roasted Brussels Sprouts
with bacon GF 10
Mac and Cheese
with herb panko crumb 12
Mushrooms a la Plancha
oyster mushrooms with confit garlic, lemon and truffle aioli, crostini GFO 12
French Fries GF 7
Truffled French Fries GF 8
DESSERTs
Cheesecake du Jour 9
ask your server for today's selection
Bananas Foster 9
with a side of vanilla ice cream and butter caramel sauce
Maple Crème Brûlée 9
house baked custard and torched sugar
Flourless Chocolate Torte 9
Tableside S’mores 14
marshmallows, hershey’s chocolate bars, graham crackers
