VERMONT CHEESE & ROASTED GARLIC:
Selection of three local cheeses, apples and chutney
HUSH PUPPIES:
Tasso ham, cajun remoulade, spinach, citrus gastrique
FLATBREAD OF THE DAY
VT VENISON SLIDER:
Brioche, chevre, arugula, caramelized onion, mushrooms, frites, truffled ketchup
CRAB CAKE:
Parsnip puree, sautéed spinach, candied cranberries
GRIT ENCRUSTED FROG LEGS:
Frisee, bacon aioli, balsamic reduction, house bacon
MOULES FRITES:
P.E.I. mussels, saffron chardonnay broth, garlic aioli, pomme frites, fresh herbs
DUCK RAVIOLI:
Confit of duck, swiss chard, VT chevre, duck consommé, crispy skin
LOX & BAGEL:
Smoked salmon croquette, chive cream cheese, arugula & red onion, capers, salmon roe
PORK CONFIT:
VT maple glaze, parsnip puree, arugula, balsamic reduction
(Specialty salads can be substituted for a side salad, for an additional charge)
ROASTED BEET CARPACCIO:
Greens, fig balsamic vinaigrette, Boucher blue cheese, candied walnuts
HOUSE:
Mixed greens, carrots, cucumbers, tomatoes, croutons, cider sage vinaigrette
BLUE CHEESE WEDGE:
Iceberg lettuce, tomato, cucumber, blue cheese dressing, bacon lardoons
CLASSIC FRENCH ONION:
Caramelized onion trio, baked Gruyere, crostini
H&C SEAFOOD CHOWDER:
Bay shrimp, scallops, clams, potato, cream, fresh herbs
TODAY’S SOUP
(Served with a side salad, cider sage vinaigrette or blue cheese dressing)
VERMONT CHICKEN:
Apples, ham, Cabot cheddar, cider blush sauce, Yukon gold mashed potatoes
WILD BOAR GNOCCHI:
Braised wild boar, ricotta gnocchi, natural jus, swiss chard, fig glace, asparagus
HEARTH AND CANDLE OSCAR:
Filet mignon, crab cake, grilled shrimp, béarnaise, asparagus
MISTY KNOLL COQ AU VIN:
Bacon, wild mushrooms, Yukon mashed potatoes, green beans
DUCK DUO:
Hickory smoked duck breast, duck confit & brussel sprout succotash, bordelaise, haricot vert
BEEF SHORT RIB:
Boucher blue cheese mashed potatoes, natural braising jus, roasted brussel sprouts
SALMON BBQ:
Cedar roasted, VT honey barbeque glaze, warm mustard potato salad, creamed spinach
STEAK AND EGGS:
Coffee encrusted Boyden rib eye, fingerling & bacon hash, fried egg, red-eye gravy
HEARTH MADE FETTUCCINI:
Wild mushrooms, VT chevre, swiss chard, roasted tomato, parmesan
SEITAN FRIED STEAK:
Garlic mashed potatoes, baby carrots, sage country gravy
OLIVE OIL POACHED LAMB RACK:
VT chevre and rosemary risotto, baby carrots, mint jus lie
SEARED SKATE WING:
Citrus & crab risotto, brown butter caper sauce, baby carrots
At the Hearth & Candle we support our local farmers using Vermont fresh vegetables, cheeses & meats, including:
Boyden Valley Farm, Misty Knoll, Vermont Smoke and Cure, Vermont Butter and Cheese, Cabot Creamery, Mt Mansfield Creamery, Jasper Hill Farm, Willow Hill, Foote Brooke, Valley Dream and Pratt Family Farms.
• Our menu features local, organic and sustainable, meats, fish and cheeses.
• A Gratuity of 18% will be added to all parties of six or more. Separate checks are not available.
• Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk to food borne illness, especially if you have certain medical conditions.
APPLE CRISP:
With vanilla ice cream
FLOURLESS CHOCOLATE CAKE
CHEESE CAKE OF THE DAY
With crystallized ginger and ginger snap crust
BROWNIE SUNDAE
With ice cream and chocolate sauce
BEN & JERRY’S ICE CREAM
Chocolate, vanilla and chocolate chip cookie dough
This is our wine selection available by the glass, if you would like to see our complete wine list please ask your server for our captain’s list.
ANTIGUA CAVA CHARDONNAY,
MENDOZA, ARGENTINA
NOVELLUM CHARDONNAY,
COTES CATALANES, FRANCE
ST. URBANS-HOF RIESLING,
MOSEL, GERMANY
LAGEDER “RIFF”, PINOT GRIGIO,
TRE VENEZIE, ITALY
SAINT CLAIR “VICAR’S CHOICE” SAUVIGNON BLANC,
MARLBROUGH, NEW ZEALAND
CRIOS DE SUSANA ROSE OF MALBEC,
MENDOZA, ARGENTINA
BERINGER WHITE ZINFANDEL,
CALIFORNIA
2 COPAS MALBEC/TEMPRANILLO, 
MENDOZA, ARGENTINA
LESSE FITCH MERLOT,
SONOMA, CALIFORNIA
ROBERT GOYETTE CABERNET,
NAPA, CALIFORNIA
APALTAGUA PINOT NOIR « ESTATE RESERVA »,
TRICAO VALLEY, CHILE
RAZORS EDGE SHIRAZ,
McLAREN VALLEY, AUSTRALIA
MONTES MALBEC,
COLCHAGUA VALLEY, CHILIE
PLUNGERHEAD ‘OLD VINE’ ZINFANDEL,
LODI, CALIFORNIA
BOYDEN VALLEY, “BIG BARN RED”
CAMBRIDGE, VERMONT
| Rock Art White Tail |
Trout River Stout |
| Switchback Ale |
Longtrail Ale |
| Seasonal Draft |
*All Draft’s Brewed In VT |
| Budweiser |
Bud Light |
| Michelob Ultra |
Miller Lite |
| Coors Light |
N.A. O’Douls |
| Heineken |
Amstel Light |
| Labatts Blue |
Bass Ale |
| Corona |
Becks |
| N.A. Kaliber |
|
APPLE PIE:
Double Infused Apple vodka, Hints of Cinnamon, Nutmeg and Spices
KEY LIME PIE:
Grey Goose, Key lime, cream, cracker sugar rim
FIG SIDECAR:
Mission fig infused cognac; brown sugar & cinnamon infused simple syrup, Cointreau
ESPRESSOTINI:
Espresso Infused Vodka, Tia Maria, Espresso Bean Sugar Rim
CRANBERRY VODKA COSMOPOLITAN:
Infused Cranberry Vodka, Cointreau, Fresh Lime Juice
COCOA MOCOTINI:
Bailey’s, Malibu, Godiva and Kaluha
SOUR PEPPER:
Fresh Lemon and Lime, HOT Pepper Infused Vodka
CHAI-TINI:
Chai infused vodka, splash of Baileys
HOT PEPPER BLOODY MARY:
Hot Pepper Infused Vodka Makes the Classic Even Better
MAPLE BACON MANHATTAN:
Bacon infused Makers Mark Bourbon, Splash of Vermont Maple Liquor
RUM SMUGGLER:
Tropical Fruit Juices, Baccardi, Captain Morgan’s, Malibu and Myer’s
MUMBAI-RITA:
Margarita with splash of tamarind
WINTER SANGRIA:
Malbec, raisins, cloves, and orange
PRICKLY PEAR BELLINI:
Prosecco, prickly pear
CALIENTE CHOCOLATE:
Spicy, rich hot chocolate, spiked with tequila
Younger Diner's
Appetizers
Coco: Four breaded and fried coconut shrimp.
Mario: Mozzarella sticks fried and served with a side of marinara.
Tomo: Tempura fried green beans with sweet soy dipping sauce.
Entrees
Oscar Jr.: 5oz filet mignon, grilled shrimp, mashers, green beans.
Phil: 5 oz filet mignon, mashed potatoes and green beans
Tex: 6oz bistro steak, mashed potatoes and green beans.
Sammy: Salmon, risotto and green beans.
Kai: Crab cake sandwich, french fries, green beans.
Prima: Fried chicken tender, marinara, mozzarella, penne pasta.
Sid: Burger, Cabot Cheddar cheese, French Fries.
Kids Coloring Contest
A chance to win a free ice cream sundae!
We choose a winner every day.
For kids under 16 only.
To find out if you have won, come to the Hearth and Candle and check the winners’ board, located by the entrance. Winners will be posted by 5:00 the following day.
