One of our beautiful dishes

VERMONT CHEESE & ROASTED GARLIC:  Selection of local cheeses, apples, chutney
CRISPY PORK BELLY:
  Smugglers Bourbon Blackberry glaze, arugula salad, balsamic reduction
DUCK CONFIT SPRING ROLL:
Napa cabbage slaw, sweet chili sauce
CALAMARI FRITO MISTO:

Fried with olives, lemon, cherry peppers, citrus aioli
ELK CARPACCIO:

Maple mustard, pickled radish & arugula, parmesan cracker, red wine reduction
FRIED GREEN TOMATO CAPRESE:
VT mozzarella, basil pesto, toasted almonds


Soup and Specialty Salads top


(Specialty salads can be substituted for a side salad, for an additional charge)
BACON & EGG:
Frisse, garlic aioli, house made bacon, tomato, citrus gastrique

HOUSE: 
Mixed greens, carrots, cucumbers, tomatoes, croutons, cider sage vinaigrette
ROASTED BEET:
House organic greens, cider sage vinaigrette, Boucher blue cheese, candied walnuts
CLASSIC FRENCH ONION:
Caramelized onion trio, baked Gruyere, crostini
TODAY’S SOUP  

 

Medium Entrees top

OLD HOMESTEAD FARMS BEEF BURGER:

Crispy pork belly, fire roasted pablano aioli, Cabot cheddar, house fries, Mix bakery brioche roll
FLATBREAD OF THE DAY:
With green salad

FILET MIGNON TIPS:
House made ribbon pasta, boyden Big Barn "gravy", charred tomatoes
HOUSE BRAISED PORK SLOPPY JOE:
Parmesan rosemary frites, mix roll, truffled ketchup

VEGGIE POT PIE:
Puff pastry, roasted vegetables

Large Entrees top
(Served with a side salad, cider sage vinaigrette or blue cheese dressing)

VERMONT CHICKEN:

Apples, ham, Cabot cheddar, cider blush sauce, mashed potatoes, broccoli

WILD BOAR WITH RICOTTA GNOCCHI:

Braised boar, locally foraged mushroom & tomato, spinach

H&C "FISH & CHIPS":

Potato wrapped cod, braised leeks, malt vinegar gastrique
PRIME RIB:
Mashed potatoes, crispy onions, au jus, broccoli, horseradish sour cream
BEEF SHORT RIB:
VT blue cheese mashed potatoes, natural braising jus, creamed spinach

SMOKED SALMON TAGLIATELLE:

House made pasta, vodka blush sauce, cipollini, spinach

FALL RAVIOLI:

Butternut squash, VT chevre; curry broth, wilted spinach, pepitas


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
CHOCOLATE DECADENCE
Flourless chocolate cake
CRÉME BRULE
CHEESE CAKE OF THE DAY
With crystallized ginger and ginger snap crust

MAPLE BRIOCHE BREAD PUDDING
BROWNIE SUNDAE

With ice cream and chocolate sauce
BEN & JERRY’S ICE CREAM
Chocolate, vanilla and chocolate chip cookie dough


House Wines
For our complete wine list please ask your server for our captain’s list.

SPECIAL DRAFT Lost Nation Pitch Black
Switchback Ale Citizen Cider
Fiddlehead IPA *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, cream, sugar graham cracker rim

STRAWBERRY RHUBARB GIMLET:
Rhubarb infused silver tequila, strawberry simple syrup, fresh lime
MAPLE BACON MANHATTAN:
Bacon infused Makers Mark, VT maple liqueur, smoked salt rim
COCOA MOCOTINI:
Bailey’s, Malibu, Godiva and Kaluha

SOUR PEPPER:
Fresh Lemon and Lime, HOT Pepper Infused Vodka
GRILLED LIMONCELLO:
House made limoncello, gin, grilled thyme
GINGER SNAP:
Maker's Mark bourbon, blood orange, ginger simple syrup

 

SMUGGLERS BUTTERED RUM:
Smuggs’ rum, Cabot butter, VT maple syrup, maple sugar rim

SPICED CIDER:
With Captain Morgan’s rum
AZTEC CHOCOLATE:
Spicy hot chocolate with tequila
JAMAICAN COFFEE:
Brown & Jenkins locally roasted coffee, Tia Maria, light rum
HOT TODDY:
Makers Mark bourbon, VT honey

PRICKLY PEAR BELLINI:
Prosecco, prickly pear puree

EL DIABLO:

Reeds extra strong ginger beer, Hornitos tequila, casis

BAR HILL COLLINS:
Barhill reserve gin, fresh lemon, simple syrup

SAINT ELDERFLOWER COCKTAIL:
St. Germaine liqueur, St. Clair Sauvignon Blanc, sparkling water

GINGER SHANDY:
Reeds’ ginger beer, Rock Art Hearth & Candle golden ale
RUM SMUGGLER:
Tropical Fruit Juices, Baccardi, Captain Morgan’s, Malibu and Myer’s

MUMBAI-RITA:
Margarita with splash of tamarind & mango

VERMONT MAPLE SPRITZER
STRAWBERRY GINGER SPRITZER
MANGO LIMEADE
PEICKLY PEAR LIME RICKEY
REED'S GINGER BEER


Younder Diner's top

Appetizers
Roger: Cabot cheddar cheese, carrot & celery sticks, sliced apple, crackers.
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, baby carrots
Phil: 5 oz filet mignon, mashed potatoes and baby carrots
Luigi: A bowl of penne noodles, with or without marinara sauce-with or without cheese.
Tex: 6oz bistro steak, mashed potatoes and baby carrots
Sammy: Salmon, mashed potatoes and baby carrots
Bob: An individual size pizza with or without pepperoni.
Phil: 5oz filet mignon, mashed potatoes and green beans.
Kai: Crab cake sandwich, french fries, green beans.
Sid: Burger, Cabot cheddar cheese , French Fries.
Prima: Fried chicken tender, marinara, mozzarella, penne pasta.
Ahab: Fried cod with French fries.
Prima: Fried chicken tender, marinara, mozzarella, penne pasta.
Sid:Burger topped with Cabot cheddar cheese, with French fries
Herbie:Hot Dog & French Fries

                                       

Kids Coloring Contest
A chance to win a free ice cream sundae!
Color the other side of this sheet. Print you name carefully in the corner, or have your folks help you. Give your finished art to your server or to the host.
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.

 

 

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Web Design by: Brett Pender