DINNER MENU
Serving from 4:30pm with last reservation time at 8:15pm, and we stop seating at 8:30pm.
(Closed Tuesdays and Wednesdays.)
Reservations are suggested.
BILL OF FARE
Our Colonial candlelit dining experience includes:
cranberry fritters with Vermont maple butter, field greens salad with Balsamic vinaigrette, freshly baked bread,
fresh vegetables and mashed potatoes
or long grain & wild rice.
fresh vegetables and mashed potatoes
or long grain & wild rice.
BEGINNINGS
CHEDDAR & ALE ONION SOUP
With our Circa 1790 Amber Ale
Nine
Nine
LOBSTER BISQUE
A New England favorite
Eleven
Eleven
ALMOND & BROWN SUGAR ENCRUSTED BRIE
Vermont apples and toasted baguette
Fifteen
Fifteen
CLASSIC SHRIMP COCKTAIL
Spicy cocktail sauce
Thirteen
Thirteen
CRAB CAKES
Dill Remoulade Sauce
Seventeen
Seventeen
CRAB STUFFED MUSHROOMS
Blend of cheeses, sherry and aromatics
Eleven
Eleven
ELK, APPLES, PEARS, & PORT WINE SAUSAGE
Onions & Blackberry Demi-glace
Fifteen
Fifteen
ESCARGOT
Garlic butter & baguette
Sixteen
Sixteen
MAIN COURSES
Yankee Favorites
TRADITIONAL POT ROAST
Brisket, potted in our Circa 1790 Amber Ale and pan-gravy
Twenty-Six
Twenty-Six
ROAST TOM TURKEY
Corn bread & sausage stuffing, pan-gravy and cranberry sauce
Twenty-Six
Twenty-Six
OUR TAKE ON 'MAC & CHEESE'
'A classic comfort dish', Vermont cheddar, lobster and Applewood smoked bacon
Thirty-Four
Thirty-Four
+ Spanish onions, mushrooms and Balsamic vinegar
Twenty-Six
Twenty-Six
CALVES LIVER: choice of:
+ Applewood smoked bacon & onions
Twenty-Seven
Twenty-Seven
+ Spanish onions, mushrooms and Balsamic vinegar
Twenty-Six
Twenty-Six
'NOT YOUR MOM'S' CHICKEN POT PIE
Chicken, vegetables, cream sauce, mashed potatoes and Vermont cheddar
Twenty-Five
Twenty-Five
Birds Of A Feather
+ Rosemary & Roasted Garlic Sauce
Thirty-Nine
+ Sweet & Smoky Rub
Thirty-Eight
+ Simply Plain
Thirty-Six
Thirty-Nine
+ Sweet & Smoky Rub
Thirty-Eight
+ Simply Plain
Thirty-Six
CRISPY DUCK, choice of:
+ Blackberry Demi-Glace and Grand Marnier Liqueur flambé
Thirty-Nine
Thirty-Nine
+ Rosemary & Roasted Garlic Sauce
Thirty-Nine
+ Sweet & Smoky Rub
Thirty-Eight
+ Simply Plain
Thirty-Six
Thirty-Nine
+ Sweet & Smoky Rub
Thirty-Eight
+ Simply Plain
Thirty-Six
+ Marsala- wild mushrooms and Marsala wine Demi-glace
Twenty-Five
+ Picatta- 'a classic presentation', lemon, Chardonnay, butter and capers
Twenty-Five
+ Simply Plain
Twenty-three
Twenty-Five
+ Picatta- 'a classic presentation', lemon, Chardonnay, butter and capers
Twenty-Five
+ Simply Plain
Twenty-three
CHICKEN BREAST, choice of:
+ Cidered- Vermont apple cider and cranberries
Twenty-Six
Twenty-Six
+ Marsala- wild mushrooms and Marsala wine Demi-glace
Twenty-Five
+ Picatta- 'a classic presentation', lemon, Chardonnay, butter and capers
Twenty-Five
+ Simply Plain
Twenty-three
Twenty-Five
+ Picatta- 'a classic presentation', lemon, Chardonnay, butter and capers
Twenty-Five
+ Simply Plain
Twenty-three
Bounty Of The Land
NEW YORK SIRLOIN (Certified Black Angus), choice of:
+ Sherried mushrooms & onions
Thirty-five
+ Roasted garlic Mâitre d’ Hotel Butter
Thirty-three
+ Horseradish sauce
Thirty-three
+ Simply Plain
Thirty-one
Thirty-five
+ Roasted garlic Mâitre d’ Hotel Butter
Thirty-three
+ Horseradish sauce
Thirty-three
+ Simply Plain
Thirty-one
Venison (Denver Leg), choice of:
+ Mushroom Bordelaise
Thirty-Nine
+ Rosemary and roasted garlic sauce
Thirty-Eight
+ Blackberry Demi-Glace
Thirty-Eight
+ Simply Plain
Thirty-Seven
Thirty-Nine
+ Rosemary and roasted garlic sauce
Thirty-Eight
+ Blackberry Demi-Glace
Thirty-Eight
+ Simply Plain
Thirty-Seven
+ plain
Twenty-eight
Twenty-eight
PORK SCHNITZEL: choice of:
+ Whole Grain Maple Mustard Sauce
Thirty
Thirty
+ plain
Twenty-eight
Twenty-eight
PRIME RIB OF BEEF
*** Fridays & Saturdays- while it lasts:
Served medium rare
Thirty-Nine
Served medium rare
Thirty-Nine
From The Ocean & Streams
+ Whole Grain Maple Mustard Sauce
Twenty-Eight
Twenty-Eight
ATLANTIC SALMON
+ Parsley horseradish crust, over spinach with dill
& Dijon mustard vinaigrette
Twenty-Eight
& Dijon mustard vinaigrette
Twenty-Eight
+ Whole Grain Maple Mustard Sauce
Twenty-Eight
Twenty-Eight
+ New England: Chardonnay, sherry, Vermont cheddar, lemon and seasoned bread crumbs
Twenty-Nine
Twenty-Nine
SCROD
+ Pesto: basil, garlic, olive oil, Parmesan cheese, and seasoned bread crumbs
Twenty-Nine
Twenty-Nine
+ New England: Chardonnay, sherry, Vermont cheddar, lemon and seasoned bread crumbs
Twenty-Nine
Twenty-Nine
+ Spicy- Bacon, spinach and Sriracha
Twenty-Nine
Twenty-Nine
SCALLOPS:, choice of:
+ lemon, white wine, with a baked cracker crumb crust
Twenty-Nine
Twenty-Nine
+ Spicy- Bacon, spinach and Sriracha
Twenty-Nine
Twenty-Nine
ALFREDO PASTA
Lobster, scallops, shrimp and Parmesan cream sauce
Thirty-Two
Thirty-Two
SHRIMP SCAMPI PASTA
garlic, butter, Chardonnay wine, aromatics & tomatoes sauce
Twenty-Eight
Twenty-Eight
Fresh From The Garden
TUSCAN PASTA
carrots, onion, peppers, sundried tomatoes, herbs, & fetta cheese (Vegetarian)
Twenty-Seven
Twenty-Seven
PESTO PASTA
Noodles, basil, garlic, olive oil, Parmesan cheese & pine nuts (Vegetarian)
Twenty-Five
Twenty-Five
QUINOA & LENTIL Loaf
marinara sauce (Vegan)
Twenty-Five
Twenty-Five
In addition to our Dinner Menu,
we feature daily creations.
Of course, our Chef can omit ingredients
to meet dietary needs.
we feature daily creations.
Of course, our Chef can omit ingredients
to meet dietary needs.
We are pleased to present a non-smoking environment for our guests.
Please refrain from using your cellular phones
in our Dining Rooms.
in our Dining Rooms.
AND FOR DESSERT...
MOCHA CHOCOLATE BOMBE
Cocoa flavored cake with mocha creme and topped with Belgium chocolate ganache
and Grand Marnier Liqueur flambé
10.00
and Grand Marnier Liqueur flambé
10.00
FLOURLESS CHOCOLATE BROWNIE
Vanilla ice cream, whipped cream, and chocolate sauce
8.75
8.75
CRANBERRY & APPLE CRISP
'A New England classic', with local Vanilla ice cream
9.25
9.25
WHITE CHOCOLATE & BLUEBERRY CHEESECAKE
Creamy Lemon Drizzle & Whipped cream
10.00
10.00
PEANUT BUTTER EXPLOSION
Chocolate cake with a creamy peanut butter mousse filling, topped with brownie pieces and peanut butter chips.
10.00
10.00
VERMONT HOT FUDGE SUNDAE
'An American classic', with Moose Track ice cream
7.75
7.75
MANGO SORBET
(Gluten Free)
6.50
6.50
ICE CREAM :
Moose Track or Vanilla
6.50
6.50
OLD FASHIONED ROOT BEER FLOAT
with Vanilla ice cream
6.75
6.75
ESPRESSO
4.00
COFFEE & TEA
3.00
NIGHTCAPS
VERMONT MADE
Mad River Bourbon-Whiskey, Smugglers' Notch Rye-Whiskey, Sapling Maple Liqueur, Boyden Valley Vermont Ice Maple Crème, Green Mountain 'Organic' Vodka, Barr Hill Gin and Silo Gin
COGNAC
Courvoisier VSOP and Remy Martin VSOP
SINGLE MALT SCOTCH
Glenfiddich aged 12 years, Laphroaig aged 10 years, Talisker aged 10 years, The Balvenie 'Doublewood' aged 12 years, and The Glenlivet aged 12 years
PORT WINE
Sandeman 'Ruby Red' Founders Reserve, Taylor Fladgate 'Tawny' aged 20 years and Warre’s Warrior 'Reserve'
Moscato D'Asti, Michele Chiarlo ‘Nivole’, Italy and Sancerre, Domaine Lucien Crochet, France
DESSERT WINE
(375ml and sold by the bottle only.)
Moscato D'Asti, Michele Chiarlo ‘Nivole’, Italy and Sancerre, Domaine Lucien Crochet, France
A SELECTION OF CORDIALS & DIGESTIVE’S ARE ALSO AVAILABLE.
WINE LIST
BY THE GLASS | SMALL BOTTLES | BUBBLES | CHARDONNAY | SAUVIGNON BLANC | ADDITIONAL WHITES | CABERNET SAUVIGNON | MALBEC | MERLOT | RED ZINFANDEL | SHIRAZ | PINOT NOIR | ADDITIONAL REDS | CELLAR OPPORTUNITIES
We have created a list which combines a collection of crowd-pleasers from the United States, Argentina, Australia, France, Italy and Spain, as well as some interesting examples of wines from lesser known regions and makers.
While we make every effort to keep our List updated, many of our wines are produced in small quantities or have been allocated throughout the New England Region. On rare occasions, a selection or vintage, may not be available. We will be pleased to recommend a comparable substitute.
BY THE GLASS
BUBBLES
Prosecco 'Brut', Maschio , Italy
10.50
WHITES
Chardonnay, Kendall-Jackson, California
10.00
Pinot Grigio, Cantena Riff, Italy
9.50
Sauvignon Blanc, Ranga Ranga, New Zealand
9.50
PINKS
Rosé, Plainmont 'Rosé dEnfer', France
9.50
White Zinfandel, Gallo Family, California
8.00
REDS
SMALL BOTTLES (375ml)
WHITES
Chardonnay, J Lohr 'Riverstone' Monterey
20.00
Pinot Gris, King Estate, Willamette Valley
23.00
Sauvignon Blanc, Whitehaven, New Zealand
25.00
Sparkling, Roederer Estate, Anderson Valley
35.00
PINK
Rosé, Fleur de Mer, France
27.00
REDS
Cabernet Sauvignon, J Lohr Seven Oaks, Paso Robles
22.00
Chianti, Rocca delle Macie, Italy
27.00
Côtes-du-Rhône. E. Guigal , France
23.00
Merlot, Clos du Bois, Sonoma
20.00
Pinot Noir, J, California
27.00
DESSERTS
Moscato D'Asti, Michelle Chiarlo ‘Nivole’, Italy
27.00
BUBBLES
CHARDONNAY
SAUVIGNON BLANC
ADDITIONAL WHITES
Chablis, Louis Jadot, France
52.00
Chenin-Blanc, Mulderbosch 'Steen Op Hout', South Africa
40.00
Gewürztraminer, Trimbach, France
65.00
Pinot Gris, Elk Cove, Oregon
43.00
Pinot Grigio, Terlato, Italy
50.00
Pinot Grigio, Bottega Vinaia, Italy
39.00
Pouilly-Fuisse, Joseph Drouhin, France
71.00
Riesling,-Dry, Boundry Breaks 'No 239', New York
37.00
Riesling-Late Harvest, Washington Hills , Washington
31.00
Rosé; Chateau Les Mesclances, France
45.00
Rosé, Domaine Lafage 'Miraflors', France
44.00
CABERNET SAUVIGNON
Raymond 'Reserve', Napa
99.00
Chateau Buena Vista, Monterey
86.00
Girard, Napa
70.00
Joseph Carr, Napa
64.00
Intrinsic, Columbia Valley
47.00
Waterbrook ‘Reserve’, Washington
50.00
Kiona, Washington
48.00
Kenwood, Sonoma
37.00
Columbia Crest ‘Grand Estate’, Columbia Valley
30.00
***Dreaming Tree, California
31.00
MALBEC
MERLOT
RED ZINFANDEL
SHIRAZ, SYRAH & PETITE SIRAH
PINOT NOIR
OTHER VARIETAL REDS
ITALY
Amarone, Zenato
130.00
Barbera d’Alba, Marchesi di Barola 'Ruvei'
42.00
Barbera d’Asti, Michele Chiarlo
31.00
Barolo DOCG, Beni di Batasiolo
84.00
Brunello Di Montalcino, Carpazo
92.00
Chianti Classico Riserva, Nozzole
47.00
Gattinara, Travaligni
83.00
Montepulciano d'Abruzzo, Masciarelli
29.00
FRANCE
Beaujolais-Villages, Damien Coquelet
43.00
Bordeaux, Château Greysac ‘Medoc’
61.00
Bordeaux, Château Ferrande 'Graves'
60.00
Châteauneuf-du-Pape, Domaine du Vieux Lazaret
81.00
Châteauneuf-du-Pape, Brotte 'Les Hauts de Barville'
80.00
Côtes-du-Rhône, Domaine d'Andezon
35.00
Côtes-du-Rhône, Jean-Luc Columbo
34.00
Moulin-a-Vent, Louis Jadot ' Château des Jaques’
52.00
SPAIN
Rioja, Muga 'Reserva'
69.00
Rioja, Campo Viejo 'Reserva'
36.00
Yecla, Red Wine, Castano ‘Monastrell’
26.00
UNITED STATES
CELLAR OPPORTUNITIES
CABERNET SAUVIGNON
Paul Hobbs, 2017, Napa
222.00
Nichol & Nichol 'Branding Iron', 2019, Napa
219.00
Silver Oak, 2018, Alexander Valley
162.00
Bella Union, 2017, Napa
140.00
Spottswoode 'Lyndenhurst', 2019, Napa
145.00
Odette 'Adaptation'. 2018, Napa
138.00
Frog's Leap', 2019, Rutherfrod-Napa
123.00
Heitz, 2018, Napa
137.00
Hall, 2019, Napa
115.00
Freemark Abbey, 2018, Napa
110.00
RED BLENDS
Dominus Napanook, 2018, Napa
165.00
Beaulieu Vineyard 'Reserve Tapestry', 2017, Napa
144.00
Andrew Will 'Two Blondes', 2015, Columbia Valley
118.00
***Vineyards that champion worthy causes.
Can't finish your bottle of wine? No problem! Vermont law allows partially consumed bottles of wine, purchased with your meal to be taken with you, provided they are re-corked by our staff.
BEER, CIDER & SELTZER
OUR TAP ROOM OPENS AT 4:30PM FOR COCKTAILS.
DRAUGHT
Circa 1790 Unfiltered Amber Ale– Vermont
(Brewed specifically for Our Tavern,
by Switchback Brewing Company)
8.00
by Switchback Brewing Company)
8.00
Miller Lite
8.00
CANS
VERMONT
Queen City 'Yorkshire' Porter
5.50
Shacksbury Sugar Shack Cider
6.50
Shacksbury Rosé Cider
6.25
von Trapp 'Golden Helles' Lager
5.25
---
Zero Gravity 'Conehead' IPA
5.25
---
AMERICAN OLD SCHOOL
---
Pabst Blue Ribbon Lager- California
4.75
---
INTERNATIONAL
---
Stella Artois- Belgium
5.25
---
NON-ALCOHOLIC
Rescue Club IPA- Vermont
6.00
COCKTAILS FROM A BYGONE ERA…
OUR TAPROOM OPENS DAILY AT 4:30PM.
December 5th should be marked on every drinker’s calendar. It’s the day the 21st Amendment was ratified, ending Prohibition. Can you think of a better excuse for rediscovering one of these timeless cocktails? Come in and drink, what your Mom & Dad drank. Cheers!
BRONX
Beefeater Gin, Dry and Sweet Vermouth and orange juice
10.75
10.75
CHAMPAGNE COCKTAIL
Champagne, Salignac VS Cognac, Cognac, simple syrup
and Angostura bitters
11.50
and Angostura bitters
11.50
MARY PICKFORD
Bacardi 'Light' Rum, pineapple juice, grenadine and a Maraschino cherry
10.50
10.50
NEGRONI
Campari , Gordon's Gin and Sweet Vermouth and Orange slice
11.75
11.75
OLD FASHIONED
Jim Beam Bourbon., club soda, simple syrup, red cherry,
orange and Angostura bitters
11.50
orange and Angostura bitters
11.50
RUSTY NAIL
Drambuie, Grant's Scotch, Angostura bitters and lemon twist
11.75
11.75
SLOE GIN FIZZ
Sloe Gin, lemon juice, simple syrup, carbonated soda water and lemon wedge
10.50
10.50
VERMONT MAPLETINI
Green Mountain "Organic” Vodka
and Vermont maple syrup
11.50
and Vermont maple syrup
11.50
BANQUET MENU
With private dining rooms for groups of 8 to 40 people and seating for 90 in the entire restaurant, the Ye Olde Tavern is the perfect setting for your Rehearsal Dinner, Wedding Brunch, Civil Union, Family Reunion, Corporate Event, Graduation, Birthday Celebration, Holiday & Cocktail Parties and Group Luncheons. Each is meticulously planned with you to ensure that no details are overlooked and that your vision for this special occasion is realized.
Please contact us and we will provide a set menu or assist you in planning a special theme menu for that memorable party or banquet.
BEGINNINGS
Select 3 choices at $14.95 per person
SEA SCALLOPS
Vermont maple cured bacon
ALMOND & BROWN SUGAR ENCRUSTED BRIE
Vermont Apples & toasted baguette
ESCARGOT
Garlic Butter & Baguette
CRUDITE
vegetables and Vermont blue cheese sauce
STUFFED MUSHROOMS
crab meat and blend of cheeses
MAIN COURSES
Our Colonial candlelit dining experience includes:
cranberry fritters with a Vermont maple butter, field greens salad topped with a Balsamic vinaigrette, freshly baked wheat bread, seasonal vegetables.
YANKEE PACKAGE
$29.95 per person
Select 3 choices at
$29.95 per person
Traditional Pot Roast
potted in our Circa 1790 Amber Ale, pan gravy and mashed potatoes
Roast Tom Turkey
cornbread & sausage stuffing, cranberry sauce and mashed potatoes
Cidered Chicken
Vermont apple cider, cranberries and mashed potatoes
Pesto Pasta
Penne noodles, basil, garlic, olive oil, Parmesan cheese , pine nuts and vegetables (Vegetarian)
New England Scrod
Vermont Cheddar cheese, cracker crumbs, sherry, lemon and long grain & wild rice
COLONIAL PACKAGE
$39.95 per person
Select 3 choices at
$39.95 per person
Martini Pasta
spinach fettuccine, vegetables, almonds and Grey Goose Vodka Martini cream sauce
Rainbow Trout
crab meat and spinach stuffing , lobster cream sauce and long grain & wild rice
Long Island Duckling
Meyer’s Spiced Rum, orange marmalade, Grand Marnier liqueur flambé and mashed potatoes
New York Sirloin
garlic and blue cheese Maître d'hôtel butter and mashed potatoes
Shrimp Scampi
garlic butter, Chardonnay, aromatics and spinach fettuccine
DESSERT
Please select one choice for your group at $4.50 per person
Baked Alaska
“A classic”, pound cake, berries, Kahlua liqueur, vanilla bean ice cream, meringue and Grand Marnier liqueur flambé
Cranberry & Apple Crisp
whipped cream
Chocolate Chambord Cake
chocolate cake, raspberries, Chambord liqueur and Belgium chocolate ganache
Pot de Creme
Strawberry sauce (Gluten Free)
Grandma's Gooey Pie
Chocolate chips & walnut tart & a flaky pie crust
Of course, our Chef will create a special menu, just for your event or to meet dietary needs.
Please let us know, if we can help you pick the perfect wines to accompany your event.
All banquets are subject to Vermont’s food & beverage taxes.
Ye Olde Tavern is proud to be a “Green Business” since 2011.
HAPPENINGS
Much like the 18th Century Traveler and Townspeople, you will be enjoying candlelit elegance, superior food in abundance, wine & spirits and gracious service which brings back the sights, sounds and tastes of two centuries ago.
Please consider joining us for:
OUR CANDLELIGHT DINNER SERIES OR WHAT WE CALL ‘DINE LIKE AN 18TH CENTURY GUEST.’
We will turn the lights off, let the flicker of oil lamps, the roar of the fireplaces, the sounds of classical music and conversation set the mood for the evening. The dates will be November 13th, December 11th, January 8th, February 12th, and March 11th.
ST. PATRICK’S DAY
from 4:30pm with last seating at 8:30pm. We will be serving our regular A la carte menu plus traditional corned beef and cabbage.
EASTER SUNDAY
from 4:30pm with last seating at 7:15pm. We will be serving our regular à la carte menu plus interesting specials.
4TH OF JULY
from 4:30pm with last seating at 8:30pm. We will be serving our regular A la carte menu plus interesting specials.
THANKSGIVING
from 2pm with last seating at 6:15pm. We will be serving our renowned holiday feast.
CHRISTMAS EVE
We will be closed to spend time with our family and friends.
CHRISTMAS DAY
We will be closed to spend time with our family and friends.
NEW YEAR’S EVE
from 4:30pm with last seating at 8:30pm. We will be using a Holiday menu.
NEW YEAR’S DAY
from 4:30pm with last seating at 8:30pm. We will be using a Holiday menu.
On holidays, we strongly suggest making a reservation as soon as possible, since we have limited table availability. We look forward to having you dine with us!