8/9/17 - Seasoned roasted chicken, cucumber, roasted eggplant, roasted red pepper, hummus, lemon-tahini sauce, shredded beet, cherry tomato, and red onion all wrapped up in a soft pita. Vegetarian version has roasted chickpeas instead of chicken.
8/2/17 - Slices of the most succulent porchetta roll (crafted by Evan of VT 99 Meats), topped with marinated onion & fennel, dressed greens, sweet piquillo peppers, and gremolata aioli on a fresh ciabatta roll. YUM.
7/26/17 - A classic French salad with some CGS flare! Mixed greens topped with a colorful assortment of goodies: herbed chicken salad, roasted potatoes, fresh green beans, radish, kalamata olives, peas, hardboiled egg, edible flowers. Served with a slice of baguette. (Veggie version available.)
7/19/17 - Classic New England Lobster Rolls served with a side of slaw.
7/12/17 - Classic Buffalo or Sticky Sweet ‘n’ Spicy.
7/5/17 - 2 specialty pies by the slice with crisp cold beer on draft to wash it down… Korean Beef Bulgogi Pie: gochujang sauce, steak, kimchi, scallion, garlic Italian White Pie: local oyster mushrooms, garlic scapes, bechamel sauce, brushed with a fresh lemon-herb oil
6/28/17 - This week we are serving up Brazilian-style steak sandwiches. Thinly sliced steak, grilled pineapple and onion, cilantro-garlic mayo, fresh cheese, lettuce, and tomato on a crunchy french roll. (Portabella mushroom version for our vegetarian friends.) Served with a citrusy, smoked paprika kale salad.
6/21/17 - Pork carnitas, chicken achiote, or seasoned black beans, wrapped in corn tortillas and topped with house-made salsas and fixings. Served with a side of slaw.
6/14/17 - Chicken tikka masala or vegetarian chana masala with spinach saag and basmati rice.
12/23/15 – Swedish meatballs made with Spring Hill beef and pork from Pete’s Greens served with buttery Hasselback potatoes and lacinato kale salad with nuts and a black currant dressing. For the vegetarian option: red beet and tofu balls!
12/16/15 - Although the weather around here doesn’t quite justify it yet, we’re headed to the Caribbean this week!! Trini Stew Chicken marinated with the bright flavors or garlic, ginger, lime, thyme, cilantro, habanero, and tomato, served with orange juice rice and coconut braised kale.
12/09/15 - A Belizean staple food. Slow cooked chicken thighs in a red recado sauce served with traditional coconut rice and beans and a local pickled cabbage salad.
12/02/15 - Family Farm smoked kielbasa, local potato latkes with sour cream and Heartwood Farm roasted beet salad.
11/25/15 - Crispy buttermilk-battered fried chicken (or tofu) on a brioche bun topped with zesty slaw and sriracha mayo.
11/18/15 - Traditional chicken and hominy stew in a broth bursting with the flavors of tomatillos, chiles, garlic, poblanos, and cilantro. Served with VT made Gringo Jack’s flour tortilla chips.
11/11/15 - Chinese Lo Mein noodles stir-fried with local beef, shiitake mushrooms, charred cabbage, chives and scallions in a flavorful sauce. Vegetarian option with tofu available.
11/4/15 - Crispy, thick, local potato and leek patties, stuffed with mozzarella cheese, served with aji criollo (green salsa), VT-grown chorizo sausage, local greens, tomato, and a fried egg (2 eggs instead of chorizo for the vegetarian version).
10/28/15 - A creamy chowder made with local root vegetables, cod and shrimp in a creamy seafood broth. Served with local bread and herb butter.
10/21/15 - We’re headed to Brazil to fill our bellies this week… Feijoada: a warm, hearty, and smokey-flavored stew of meat and black beans (w/ local pork, bacon, chorizo, andouille). Served with rice and garlicy braised greens.
10/14/15 - Indian Yellow Curry Tender chicken or Vermont tofu in a yellow curry sauce with potatoes, peas and cauliflower. Served with basmati rice and a cilantro and mint chutney.