Reservations

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Beverage Society

Catering

  

Menus

Dinner Menu

Appetizers & Pub Favorites

  • French Onion Soup
    House made soup over flowing with onions in a beef broth with croutons and melted cheese. 5.50
  • Spinach Salad
    Fresh baby spinach served with a warm bacon vinaigrette dressing, with cherry tomatoes, goat cheese, and hard boiled eggs. 8/10
  • Pub Salad
    Fresh greens medley served with shredded fresh carrots, crumbled blue cheese, garden fresh tomatoes, and a herb vinaigrette 7.50/9.50
  • Caesar Salad
    Traditional Caesar salad and homemade croutons, served with a parmesan crisp 6.25/8.25 (Anchovies upon request)
  • Salad Options: Add three grilled shrimp, grilled chicken breast, steak tips, or 2 oz of pan seared Ahi Tuna for 5.00
  • Vermont Brie
    Warm brie wrapped in a light puff pastry topped with roasted garlic over an apricot glaze - served with sliced apples 8.25
  • Ahi Tuna
    Sesame seed crusted ahi tuna served rare to medium rare over spicy peanut noodles.Served with a side of wasabi and teriyaki glaze 11
  • Banger Dog
    Vermont smoked bratwurst served ona bun with caramelized onions, sauteed peppers and dijon mustard and hand cut fries. 8
  • Beer Battered Fish & Chips
    Traditional beer battered fish and chips served with hand cut fries, malt vinegar aioli, and fresh lemon 13.75
  • Fresh Cut Fries
    Our famous fresh fries served with malt vinegar aioli 5.50
  • Railroad Onion Rings
    Large onions, beer battered and served on a rail spike with house- made cajun remoulade sauce 6.25

Main Events

  • Vermont Fresh Ravioli
    Local, fresh ravioli served with homemade sauces 18.50
  • Vegetarian Napoleon
    Marinated and grilled seasonal vegetables layered with fresh mozzarella served on a bed of sweet marinara sauce, topped with fried basil 15
  • Grilled Atlantic Salmon
    Soy glazed salmon, grilled and served over an Asian-inspired rice and snap peas, drizzled with a ginger soy reduction 24
  • Seared Sea Scallops & Shrimp
    Flour dusted seared scallops and sauteed shrimp over a chilled lo mein noodle salad, topped and garnished with Asian chili and homemade raspberry sauces 22.50
  • Flatbread Pizza :: Chef’s Choice
    All-natural flatbread crusts are stone baked until crisp and topped with chef’s choice of fresh ingredients 11.75
  • Beer Butt Chicken
    Half free range chicken slowly roasted over local ales, topped with a UFO-infused lemon-thyme gravy. Served with mash potatoes and seasonal vegetables !9.95
  • Blackened Chicken Alfredo
    Fresh broccoli tossed with linguini and blackened chicken, served in a traditional alfredo sauce 13.95
  • Apple Glazed Pork Tenderloin
    Sage rubbed pork tenderloin served with whole grain mustard spatzle, seasonal vegetables, and topped with apples and a Harpoon Cider reduction 16
  • Bone-in Ribeye Steak
    A chef's choice 16 oz. bone-in ribeye served over roasted potatoes and sauteed spinach 29
  • Steak Tips
    USDA choice steak tips marinated in a teriyaki soy sauce glaze, griled to order, seved on a skewer with fresh mashed potatoes and seasonal vegetables 12.95
  • Windsor Station Burger
    Local, all natural beef servedwith lettuce, tomato, onion and cheddar cheese. Served on a toasted bun with homemade garlic mayo and fresh cut fries. 10 Add smoked bacon for 1.00
  • Attwood Burger
    Two moist Angus beef patties served with thousand island dressing, covered in Vermont cheddar, stacked tall with a beer battered onion ring and served with hand cut fries 14
  • Kobe Beef Burger
    Famous 100% natural Kobe Beef from family-owned Snake River Farms. Seved with cheddar, lettuce, tomato and fresh cut fries. Medium-rare suggested 15.75
  • Bison Burger
    Bison burger served with lettuce, tomato, onion, spicy avocago spread and fresh cut fries. Medium-rare suggested 12