Soups, Salads & Starters
a quarter head of iceberg lettuce with grape tomatoes, apple wood smoked bacon crumbles and topped with house-made blue cheese dressing, garnished with VT made blue cheese
crisp romaine lettuce, seasoned croutons and Parmesan cheese, tossed with our house dressing
Our famous Salad Bar
The biggest and freshest salad bar around! 55+ items (with seasonal & local items). Featuring peel & eat shrimp, seafood salad, sushi, bread, milk, carrot cake, 4 cheeses, and so much more! Have it as your entree for $13 including a cup of our soup du jour or add it to any entree for only $6
potato wedges topped with apple wood smoked bacon and Cabot cheddar cheese, served with a side of Cabot sour cream
a double portion with our Rio Rancho sauce for dipping
Chef Pat’s Famous Double-Dipped Buffalo Wings
a dozen large wings baked and tossed with our house-made sauce, then fried until crispy and tossed again for twice the flavor. Served with blue cheese for dipping, carrots and celery
Soup du Jour
New England Clam Chowder
5 shrimp stuffed with cheddar cheese, breaded and fried, served with a house-made cool and spicy Rio Rancho dipping sauce
French Onion Soup
our own recipe of caramelized onions, beef broth, liqueur and herbs, simmered for hours. Baked in a crock with a crouton and Swiss cheese
Warm Tomato and Fresh Mozzarella Tart
fresh tomato wedges and fresh ovaline mozzarella baked atop puff pastry, garnished with basil oil and balsamic reduction
a 5 oz boneless, skinless breast pounded thin and wrapped around our house-made garlic-herb cream cheese, breaded and baked in the oven, finished with a brandy cream sauce
a 10 oz semi-boneless half duck, oven roasted until the skin is crisp, served plain or your choice of raspberry glaze or au poivre sauce
Fettuccine with Shrimp and Snow Peas
fettuccine with Shrimp and Snow Peas, sauteÌed snow peas and one half dozen shrimp lightly poached in our rich and creamy Alfredo sauce
Bar Room Steak
An 8 oz USDA Choice sirloin grilled to your liking...17 • Smothered - Topped with sautéed mushroom and onion...19 • Sauce Au Poivre or Gorgonzola - Dijon cream sauce...20 • With 4 oz of pan seared sea scallops...23 • Southport - Topped with 2 1/2 oz of lobster claw and knuckle meat and hollandaise sauce...25
An 8 oz tenderloin cut by the chef, with sauce béarnaise on the side.
our alfredo, with the addition of sauteÌed broccoli, julienne carrots, and snow peas
Pan Seared Sea Scallops
8 oz of fresh, plump sea scallops drizzled with parsley oil and balsamic reduction, served with our vegetable du jour, as well as your choice of side
Champagne Chicken, a Fire & Ice favorite
twin 5 oz boneless skinless chicken breasts, sauteÌed with mushrooms, and finished in a rich sauce of white wine, veal demi-glace, and Monument Farms cream
garlic, black pepper, white wine, Monument Farms cream and Parmesan cheese tossed with pasta
Pan Seared Tofu
Vermont Soy firm tofu, sauteÌed mushrooms and spinach, drizzled with balsamic reduction
It's the Chateau with a twist! 2 1/2 oz of lobster claw and knuckle meat, topped with hollandaise sauce.
Roast Prime Rib
Prime Rib, we are known for this! It can go quick, so get its while it lasts!! Our classic untrimmed roast (think medieval debauch), USDA Choice ribeye, heavily marbled with fat to maximize flavor, slow roasted overnight in our special ovens. 8 oz English Cut 18. 13 oz Middlebury cut 22. 27-30 oz King cut 30.
Beef Tips Nantucket
6 1/2 oz of marinated beef tips grilled medium-rare (to prevent charring), finished with sautéed mushrooms in a red wine demi glace.
Teriyaki Steak and Chicken
Our Bar Room steak with a 5 oz chicken breast drizzled with Japanese style teriyaki sauce.
Grilled Atlantic Salmon
choose your flavor: plain, teriyaki glaze, hollandaise sauce, blackened with a side of hollandaise, raspberry glaze or lemon and butter
The Fire & Ice Steak
The Fire and Ice Steak, a 12 oz USDA Choice ribeye steak, well marbled, lots of flavor and hand cut by the chef.
Trimmings (cut pieces) of our famous roast prime rib, warmed in the oven and over-stuffed into a demi-baguette with garlic mayo, topped with caramelized onion and Cabot cheddar cheese and oven toasted, served with fries.
1/2 lb. Greg's fresh ground beef, lettuce, tomato, mayo and apple smoked bacon, Cabot cheddar cheese, served with fries.
Big Moose Burger
1/2 lb. Greg's fresh ground beef, seasoned with our house blackening spices, garlic mayo, lettuce, tomato, red onion, Cabot cheddar cheese, served with fries.
1/2 lb. Greg's fresh ground beef, topped with bbq sauce and red onion with American cheese melted over the top, crowned with apple wood smoked bacon, served with onion rings.
Either 5 oz of blackened prime rib strips or a 5 oz boneless, skinless chicken breast, grilled and sliced then wrapped around our small Caesar salad, served with fries.
Chicken Fingers, for the kid in all of us, 5 crisp fingers served plain with a side of our sweet and sour sauce, or tossed in buffalo sauce with blue cheese for dipping, served with fries.
Fish and Chips
An 8 oz beer battered cod filet served with house-made tartar sauce and fries (malt vinegar is available).
Crab Cake Sliders
2 crab cakes served on petite buns with shredded lettuce, tomato and a Thai style sweet chili sauce, served with onion rings.
Buffalo Chicken Wrap
Crisp chicken tenders, lettuce and tomato dressed with blue cheese and our house-made buffalo sauce, served with fries.
Blackened Tuna Sandwich
6 oz Ahi tuna steak blackened and grilled to your liking, served on a split top sourdough bun with lettuce, tomato, red onion, and cucumber wasabi dressing, served with fries.
Veggie Melt Wrap
Artichoke hearts, caramelized onions, roasted red peppers, tomato and Cabot cheddar cheese melted in the oven and dressed with basil oil, served with sweet potato fries.
Loaded Caesar Salad
Our large Caesar salad with a topping of your choice: 5 oz Grilled Chicken...11 5 oz Prime Rib Strips...13 5 Grilled Shrimp...12 7 oz Grilled Salmon...17 6 oz Grilled Ahi Tuna...17 We will happily blacken any of the above toppings for just a buck more!
Starters For Sharing
A flour tortilla topped with scallions, red onions, black olives, tomatoes, corn, black beans and cheddar jack cheese. Toasted in the oven then marked on the grill. Served with local Profoun salsa and Cabot sour cream.
Wasabi Panko Tuna
Sushi grade Ahi tuna hand breaded to order with wasabi powder and panko bread crumbs, served crispy on the outside, rare in the middle. Served with our house made citrus-sesame-soy sauce, and adorned with wasabi peas.
Twin 3 oz crab cakes fried to golden brown, served over greens with a Thai style sweet chili sauce.
Big Moose PuPu Platter
A sampler platter big enough for the whole gang! Shrimp jammers, blackened prime rib strips, chicken fingers, fried mozzarella, fries and onion rings, served with ranch and marinara for dipping.