Barbeque Menu Research Survey

1. Appetizer

Appetizer Lengua Brunswick Stew – a tomato based stew with butter beans, corn, vegetables, and chopped bbq beef tongue

Apple, Sage, & Blue cheese mac & cheese – creamy sage-cheese sauce, apples, whole wheat macaroni, topped and toasted with blue cheese crumbles

Charcuterie plate – house cured and smoked meats, with house made seasonal pickles and accoutrements

2. Entree

Entree Smoked Venison Meatloaf – Local venison from Hollandeer Farm, mashed potatoes, seasonal vegetables, gravy

Chopped barbeque sandwich – Slow smoked Tangletown pork, fresh baked butter bun, apple-cabbage slaw, choice of sides

Sliced Barbeque plate – sliced local beef brisket, “Vermont toast,” choice of sides

“Heart of the Fire” plate – Sliced barbeque Highland beef heart, charred garlic chimichuri, choice of sides

Barbequed seitan sandwich – House made seitan spiced and smoked with apple-cabbage slaw on a butter bun

Half-rack of ribs – Tangletown pork ribs slow smoked and glazed with spicy maple-cider sauce. Served with cornbread and your choice of sides

3. Dessert

Dessert Farmers’ Market pie – Seasonal fruit pie with home-made ice cream and caramel sauce

Maple crème brulee – 100% local ingredient custard with caramelized maple sugar and seasonal garnish

Sticky toffee bread pudding – made with house made bread, toffee sauce, and pecans served with cider bacon brittle and home-made ice cream

4. Drinks

Drinks Maple hot buttered rum – Dunc’s Mill maple rum, house-made butter, and spices

Smokey Pickle – Whistlepig rye, house pickle juice back

Boiler Room – Bulleit bourbon, lemon, citrus tea, local honey, Longtrail Belgian white beer

Liberation Libation - Vermont Gold Vodka, maple syrup, sparkling apple cider

Hoppy Old Fashioned – Heady Topper, Campari, Caledonia gin