One of our beautiful dishes

VERMONT CHEESE & ROASTED GARLIC:  Selection of local cheeses, apples, chutney
FLATBREAD:
  Changes Daily
DUCK CONFIT EMPANADA:
Taylor Farms smoked Gouda, chipotle sour ,avocado salad
RED CURRY CRAB CAKE:

Avocado, radish, cucumber, habanero aioli, cilantro
BAKED ARTICHOKE DIP:

Capers, scallions, dill, Parmesan, grilled pita
PEI MUSSELS:
Saffron, Boyden Seyval Blanc, leeks, parsley, garlic, butter


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, maple balsamic vinaigrette
ROASTED VERMONT BEETS:
Watercress, Dijon viniagrette, VT chevre toast, candied nuts
CLASSIC FRENCH ONION:
Caramelized onion trio, Blythedale Farm Gruyere, crostini
SEAFOOD CHOWDER:
Shrimp, scallops, clams, house bacon lardoons
TODAY’S SOUP  

 

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 OSSO BUCO:

Apple butter braised, ricotta gnocchi, Brussels sprouts

POTATO WRAPPED COD:

Icelandic cod,bouillabaisse, mussels, rouille toast, watercress
FETTUCINI a la VODKA:
Hot pepper vodka blush sauce, okra, cherry pepper, pesto toast
NY au POIVE:
Green peppercorn brandy cream sauce, roasted potatoes, green beans

SEARED DUCK BREAST:

Spiced VT cranberry glaze, green onion mashed potato, Brussels sprouts

PESTO SALMON:

Grilled fillet, saffron risotto, baby spinach, lemon vinaigrette


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

5 SPICE SAKE SIDE CAR:
Congnac, fresh citrus, dry sake, ginger simple syrup, 5 spice
MAPLE BACON MANHATTAN:
Bacon infused Makers Mark, VT maple liqueur, smoked salt rim
COCOA MOCHOTINI:
Bailey’s, Malibu, Godiva and Kaluha

SOUR PEPPER:
Fresh Lemon and Lime, HOT Pepper Infused Vodka
108:
Cardamom infused Bombay gin, garam masala syrup, Lilet Blanc
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

ELDERBERRY GIN FIZZ:
Barhill reserve gin, local elderberry simple syrup, lemon

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

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
Herbie: Hot dog & french fries
Luigi: A bowl of penne noodles, with or without marinara sauce-with or without cheese.
Mac: Mac & cheese with Cabot Cheddar
Bob: An individual size pizza with or without pepperoni.
Fred: Fried chicken strips & french fries
Sid: Burger, Cabot cheddar cheese , French Fries.
H&C Griller: Choice of chicken, steak or salmon served with mashed potatoes and green beans
Prima: Fried chicken tenders, marinara, mozzarella, penne pasta.

                                       

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