DINNER MENU
Serving from 4:30pm with last reservation time at 8:15pm, and we stop seating at 8:30pm.
Reservations are highly 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
Ten
Ten
LOBSTER BISQUE
A New England favorite
Twelve
Twelve
MAPLE BUTTER & WALNUT ENCRUSTED BRIE
Vermont apples and toasted baguette
Sixteen
Sixteen
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-Seven
Twenty-Seven
ROAST TOM TURKEY
Corn bread & sausage stuffing, pan-gravy and cranberry sauce
Twenty-Seven
Twenty-Seven
OUR TAKE ON 'MAC & CHEESE'
'A classic comfort dish', Vermont cheddar, lobster and Applewood smoked bacon
Thirty-five
Thirty-five
+ Spanish onions, mushrooms and Balsamic vinegar
Twenty-Eight
Twenty-Eight
CALVES LIVER: choice of:
+ Applewood smoked bacon & onions
Twenty-Eight
Twenty-Eight
+ Spanish onions, mushrooms and Balsamic vinegar
Twenty-Eight
Twenty-Eight
'NOT YOUR MOM'S' CHICKEN POT PIE
Chicken, vegetables, cream sauce, mashed potatoes and Vermont cheddar
Twenty-seven
Twenty-seven
Birds Of A Feather
+ Rosemary & Roasted Garlic Sauce
Forty-one
+ Sweet & Smoky Rub
Forty-one
+ Simply Plain
Thirty-Nine
Forty-one
+ Sweet & Smoky Rub
Forty-one
+ Simply Plain
Thirty-Nine
CRISPY DUCK, choice of:
+ Blackberry Demi-Glace and Grand Marnier Liqueur flambé
Forty-Two
Forty-Two
+ Rosemary & Roasted Garlic Sauce
Forty-one
+ Sweet & Smoky Rub
Forty-one
+ Simply Plain
Thirty-Nine
Forty-one
+ Sweet & Smoky Rub
Forty-one
+ Simply Plain
Thirty-Nine
+ Marsala- wild mushrooms and Marsala wine Demi-glace
Twenty-Seven
+ Picatta- 'a classic presentation', lemon, Chardonnay, butter and capers
Twenty-Six
+ Simply Plain
Twenty-Four
Twenty-Seven
+ Picatta- 'a classic presentation', lemon, Chardonnay, butter and capers
Twenty-Six
+ Simply Plain
Twenty-Four
CHICKEN BREAST, choice of:
+ Cidered- Vermont apple cider and cranberries
Twenty-Seven
Twenty-Seven
+ Marsala- wild mushrooms and Marsala wine Demi-glace
Twenty-Seven
+ Picatta- 'a classic presentation', lemon, Chardonnay, butter and capers
Twenty-Six
+ Simply Plain
Twenty-Four
Twenty-Seven
+ Picatta- 'a classic presentation', lemon, Chardonnay, butter and capers
Twenty-Six
+ Simply Plain
Twenty-Four
Bounty Of The Land
NEW YORK SIRLOIN (Certified Black Angus), choice of:
+ Sherried mushrooms & onions
Thirty-Six
+ Green Peppercorn au Poivre
Thirty-Five
+ Horseradish sauce
Thirty-Five
+ Simply Plain
Thirty-Three
Thirty-Six
+ Green Peppercorn au Poivre
Thirty-Five
+ Horseradish sauce
Thirty-Five
+ Simply Plain
Thirty-Three
Venison (Denver Leg), choice of:
+ Mushroom Bordelaise
Forty
+ Rosemary and roasted garlic sauce
Thirty-Nine
+ Blackberry Demi-Glace
Thirty-Nine
+ Simply Plain
Thirty-Eight
Forty
+ Rosemary and roasted garlic sauce
Thirty-Nine
+ Blackberry Demi-Glace
Thirty-Nine
+ Simply Plain
Thirty-Eight
+ Cidered- Vermont apple cider and cranberries
Thirty
Thirty
PORK: choice of:
+ Whole Grain Maple Mustard Sauce
Thirty-One
Thirty-One
+ Cidered- Vermont apple cider and cranberries
Thirty
Thirty
PRIME RIB OF BEEF
*** Fridays & Saturdays- while it lasts:
Served medium rare
Forty-one
Served medium rare
Forty-one
From The Ocean & Streams
+ Whole Grain Maple Mustard Sauce
Thirty-one
Thirty-one
ATLANTIC SALMON
+ Parsley horseradish crust, over spinach with dill
& Dijon mustard vinaigrette
Thirty-two
& Dijon mustard vinaigrette
Thirty-two
+ Whole Grain Maple Mustard Sauce
Thirty-one
Thirty-one
Grilled & Topped with a Tomato Corn Salsa
Thirty-one
Thirty-one
+ New England: Chardonnay, sherry, Vermont cheddar, lemon and seasoned bread crumbs
Thirty-two
Thirty-two
SCROD
+ Pumpkin Seed: Butter Chardonnay, & Lemon
Thirty-one
Thirty-one
+ New England: Chardonnay, sherry, Vermont cheddar, lemon and seasoned bread crumbs
Thirty-two
Thirty-two
+ Spicy- Bacon, spinach and Sriracha
Thirty
Thirty
SCALLOPS:, choice of:
+ lemon, white wine, with a baked cracker crumb crust
Thirty-one
Thirty-one
+ Spicy- Bacon, spinach and Sriracha
Thirty
Thirty
ALFREDO PASTA
Lobster, scallops, shrimp and Parmesan cream sauce
Thirty-Six
Thirty-Six
SHRIMP SCAMPI PASTA
garlic, butter, Chardonnay wine, aromatics & tomatoes sauce
Twenty-Nine
Twenty-Nine
Fresh From The Garden
TUSCAN PASTA
carrots, onion, peppers, sundried tomatoes, herbs, & fetta cheese (Vegetarian) br>Twenty-Nine
Penna Alla Vodka
Noodles, chicken meatballs, carrots, spinach, onions, bell pepper
Thirty-one
Thirty-one
Sweet Potato & Black Bean Cake
Topped with a Tomato Corn Salsa over a bed of spinach
Twenty-Eight
Twenty-Eight
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
10.75
and Grand Marnier Liqueur flambé
10.75
FLOURLESS CHOCOLATE BROWNIE
Vanilla ice cream, whipped cream, and raspberry sauce
10.50
10.50
CRANBERRY & APPLE CRISP
'A New England classic', with local Vanilla ice cream
10.00
10.00
WHITE CHOCOLATE & BLUEBERRY CHEESECAKE
Creamy Lemon Drizzle & Whipped cream
11.25
11.25
PEANUT BUTTER EXPLOSION
Chocolate cake with a creamy peanut butter mousse filling, topped with brownie pieces and peanut butter chips.
11.25
11.25
VERMONT HOT FUDGE SUNDAE
'An American classic', with S'mores ice cream
8.50
8.50
MANGO SORBET
(Gluten Free)
6.75
6.75
ICE CREAM :
S'mores or Vanilla
6.75
6.75
OLD FASHIONED ROOT BEER FLOAT
with Vanilla ice cream
7.00
7.00
ESPRESSO
4.50
COFFEE
3.50
Tea
3.75
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, Remy Martin VSOP, & Revanche
SINGLE MALT SCOTCH
Glenfiddich aged 12 years, Laphroaig aged 10 years, Talisker aged 10 years, The Balvenie 'Doublewood' aged 12 years, The Glenlivet aged 12 years, and Highland Park 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 Eden 'Heirloom' Ice Cider, Vermont
DESSERT WINE
(375ml and sold by the bottle only.)
Moscato D'Asti, Michele Chiarlo ‘Nivole’, Italy and Eden 'Heirloom' Ice Cider, Vermont
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
10.25
Pinot Grigio, Cantena Riff, Italy
10.00
Sauvignon Blanc, Ranga Ranga, New Zealand
10.00
PINKS
Rosé, Domaine Saint-Lannes, France
10.25
White Zinfandel, Gallo Family, California
8.50
REDS
SMALL BOTTLES (375ml)
WHITES
Pinot Gris, King Estate, Willamette Valley
24.00
Sauvignon Blanc, Whitehaven, New Zealand
24.00
Sparkling, Roederer Estate, Anderson Valley
35.00
Chardonnay, Rombauer Estate, Carneros
43.00
PINK
Rosé, Cote de Roses, France
29.00
REDS
Cabernet Sauvignon, J Lohr Seven Oaks, Paso Robles
24.00
Chianti, Rocca delle Macie, Italy
29.00
Côtes-du-Rhône. E. Guigal , France
25.00
Merlot, Duckhorn, Napa Valley
53.00
Pinot Noir, J, California
33.00
DESSERTS
Moscato D'Asti, Michelle Chiarlo ‘Nivole’, Italy
33.00
Eden 'Heirloom' Ice Cider, Vermont
49.00
BUBBLES
CHARDONNAY
SAUVIGNON BLANC
Charles Krug, Napa
ADDITIONAL WHITES
Chablis, Louis Jadot, France
53.00
Chenin-Blanc, Mulderbosch 'Steen Op Hout', South Africa
41.00
Gewürztraminer, Trimbach, France
67.00
Pinot Gris, Elk Cove, Oregon
43.00
Pinot Grigio, Terlato, Italy
51.00
Pinot Grigio, Bottega Vinaia, Italy
40.00
Pouilly-Fuisse, Joseph Drouhin, France
90.00
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
45.00
CABERNET SAUVIGNON
Freemark Abbey, 2018, Napa
110.00
Raymond 'Reserve', Napa
100.00
Chateau Buena Vista, Monterey
86.00
Girard, Napa
80.00
Waterbrook ‘Reserve’, Washington
50.00
Kiona, Washington
50.00
$41
Black Stallion, North Coast
$41
Kenwood, Sonoma
39.00
Columbia Crest ‘Grand Estate’, Columbia Valley
30.00
MALBEC
Siesta Mendoza, Argentina
MERLOT
RED ZINFANDEL
SHIRAZ, SYRAH & PETITE SIRAH
PINOT NOIR
OTHER VARIETAL REDS
ITALY
Amarone, Zenato
139.00
Barbera d’Alba, Massolino
55.00
Barbera d’Asti, Michele Chiarlo
39.00
Barolo DOCG, Beni di Batasiolo
84.00
Brunello Di Montalcino, Carpazo
98.00
Chianti Classico Riserva, Nozzole
52.00
Gattinara, Travaligni
83.00
Montepulciano d'Abruzzo, Masciarelli
29.00
FRANCE
Bordeaux, Château Greysac ‘Medoc’
61.00
Bordeaux, Château Ferrande 'Graves'
61.00
Châteauneuf-du-Pape, Domaine du Vieux Lazaret
81.00
Châteauneuf-du-Pape, Brotte 'Les Hauts de Barville'
81.00
Côtes-du-Rhône, Domaine d'Andezon
35.00
Côtes-du-Rhône, Jean-Luc Columbo
34.00
Louis Jadot Bourgogne
45.00
SPAIN
Rioja, Muga 'Reserva'
74.00
Rioja, Campo Viejo 'Reserva'
36.00
Yecla, Red Wine, Castano ‘Monastrell’
25.00
UNITED STATES
CELLAR OPPORTUNITIES
CABERNET SAUVIGNON
Paul Hobbs, 2017, Napa
222.00
Nichol & Nichol 'CC Ranch', 2020, Napa
219.00
Silver Oak, 2018, Alexander Valley
162.00
Stags Leap Artemis, 2021, Napa Valley
160.00
Bella Union, 2017, Napa
141.00
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
Jordan, 2019, Alexander Valley
116.00
RED BLENDS
Dominus Napanook, 2018, Napa
172.00
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
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
CANS
VERMONT 16oz
Stowe Cider 'Safety Warning'
11.00
Alchemist 'Heady Topper'
11.00
VERMONT 12oz
Queen City 'Yorkshire' Porter
5.75
von Trapp 'Golden Helles' Lager
5.50
---
Zero Gravity 'Conehead' IPA
5.50
---
NON-VERMONT BRANDS
Pabst Blue Ribbon Lager- California
5.00
---
Stella Artois- Belgium
5.50
---
NON-ALCOHOLIC
Rescue Club IPA- Vermont
6.25
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!
Blackberry Whiskey Sour
Birddog Blackberry Whiskey, & Sour Mix
13.00
13.00
Blood Orange Cosmopolitan
Effen ‘Blood Orange’ Vodka, Triple Sec, Cranberry Juice, & Lime Juice
14.00
14.00
Blueberry Lemosa
Lemonade, Prosecco, & Blueberry Juice
13.50
13.50
Espresso Martini
Smirnoff Vodka, Kahlua, Bailey’s, & Espresso
14.25
14.25
Grapefruit Moscow Mule
Smirnoff Vodka, Ginger Beer, Lime Juice, Grapefruit Juice
15.00
15.00
Negroni
Campari, Gordon’s Gin, & Sweet Vermouth
13.00
13.00
Old Fashioned
Jim Beam Bourbon, Club Soda, Sugar, Angostura Bitters, Orange Slice, & Maraschino Cherry
13.75
13.75
Pineapple Orange Rum Punch
Bacardi Rum, Grenadine, Pineapple Juice, & Orange Juice
14.25
14.25
Raspberry Gin Rickey
Gordon’s Gin, Lime Juice, Raspberry Purée, & Club Soda
13.50
13.50
Side Car
Paul Masson Cognac, Sour Mix, Triple Sec & Sugar
14.25
14.25
Vermont Mapletini
Green Mountain ‘Organic’ Vodka & Vermont maple
13.50
13.50
Watermelon Vodka Mojito
Smirnoff Watermelon Vodka, Lime Juice, Sugar, Mint, & Club Soda
13.50
13.50
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
$30.50 per person
Select 3 choices at
$30.50 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 , and vegetables (Vegetarian)
New England Scrod
Vermont Cheddar cheese, cracker crumbs, sherry, lemon and long grain & wild rice
COLONIAL PACKAGE
$40.50 per person
Select 3 choices at
$40.50 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 $5.25 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
Flourless Chocolate Brownie Vanilla Ice Cream
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 4th, November 11th, December 2nd, December 9th, January 6th, January 13th February 3rd, February 10th and March 3nd, March 10th.
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
We will be closed to spend time with our family and friends.
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 serving our regular A la carte menu plus interesting specials.
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!