Lunch & Dinner
Soups, Salads & Appetizers
Soup du Jour - Cup 5 | Bowl 7
New England Clam Chowder - Cup 5 | Bowl 7
Our Famous Salad Bar - 6.50 | 14 as a meal with soup
unlimited trips with something for everyone. Including, but not limited to, shrimp, vegetable sushi, homemade carrot cake, bread bar and Monument Farms milk. Make it your meal with soup du jour or clam chowder...14 Add to any entrée or appetizer as a first course.
The Wedge - 8.50
a quarter head of iceberg lettuce, grape tomatoes, bacon crumbles, topped with house-made blue cheese dressing, garnished with Blue Ledge Farm “Middlebury Blue” cheese
Caesar Salad - 7 | 9
crisp romaine lettuce seasoned croutons and Parmesan cheese, tossed with our house dressing, garnished with anchovy if you like, just ask!
Woodchuck Salad - 7.50/9.50
A bed of mixed greens, sliced apples, walnuts, bleu cheese & craisins. Dressed with our house made woodchuck cider vinaigrette.
MOOSE NACHOS - 11
our fried to order chips with cheddar-jack cheese, diced tomatoes, green onions, black beans and jalapeños. Add guacamole 2
CALAMARI - 12
calamari hand-breaded with a cornmeal crust, served over warm marinara and garnished with balsamic reduction.
FRIED MOZZARELLA - 8.50
4 house-made, mozzarella triangles, breaded with panko breadcrumbs and fried until crisp, served with warm marinara.
SALMON CAKES - 13
house-made Atlantic salmon cakes over dressed baby spinach. Finished with a Thai chili aioli.
WASABI PANKO TUNA - 14
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 house-made citrus-sesame-soy sauce, and a sesame seaweed salad garnish, adorned with wasabi peas.
POTATO SKINS - 8
deep-fried potato wedges topped with bacon and Cabot cheddar cheese, served with a side of Cabot sour cream.
FRENCH ONION SOUP - 8
our own recipe of caramelized onions, beef broth, liqueur and herbs, simmered for hours. Baked in a crock with a crouton and Swiss cheese.
BLACKENED PRIME RIB STRIPS - 12
tender strips of our famous slow roasted prime rib, dusted with our house blackening spices, sautéed with mushrooms and grape tomatoes, served with a side of ranch dressing.
PUP MOOSE WINGS - 12
BUFFALO | CAJUN DRY RUB | CHIPOTLE-HABANERO | SWEET & SOUR a dozen large wings fried until crispy and tossed with your choice of sauce. Served with blue cheese, celery and carrots. Tell your server if you prefer ranch.
ROAST DUCKLING - 26
our famous semi-boneless half duck. Served plain or your choice of raspberry glaze or au poivre sauce. Served with rice pilaf.
GRILLED ATLANTIC SALMON - 22
fresh 8 oz Atlantic salmon filet. Served plain, teriyaki glaze, hollandaise sauce, blackened with a side of hollandaise, raspberry glaze or lemon and butter. Served with rice pilaf. Petite 5 oz portion 17
CHAMPAGNE CHICKEN - 22
two boneless breasts, sautéed with mushrooms and finished in a rich sauce of white wine, demi glace and Monument Farms cream. Served with homemade mashed potatoes. Half portion available 19
THE FIRE AND ICE STEAK - 28
an 12 oz. USDA Choice ribeye steak, well-marbled, lots of flavor, hand-cut by the chef. Served with homemade mashed potatoes.
CHICKEN BOURSIN - 22
a boneless 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. Served with rice pilaf.
SHRIMP ARRABIATA - 23
a half dozen shrimp, penne pasta, crushed red pepper and pepperoncini. Tossed in a semi spicy tomato vodka sauce. Served with a side of garlic bread.
CASHEW & VEGETABLE STIR FRY - 18
cashews & oriental vegetables, served over rice. Tell your server you like it hot and spice it up with Sriracha! Add chicken 4, Shrimp 6.50, Scallops 8
BEEF TIPS NANTUCKET - 21
marinated beef tips grilled to medium rare, finished with sautéed mushrooms in a red wine demi glace. Served with homemade mashed potatoes.
DRUNKEN PORK CHOPS - 20
Marinated in Maker's Mark Whiskey and Rheaume Family maple syrup. Garnished with Tabasco fried onions. Served with homemade mashed potatoes.
FETTUCCINE ALFREDO - 19
garlic, black pepper, Monument Farms cream and parmesan cheese tossed with pasta. Served with garlic bread. Add chicken 4, Shrimp 6.50
PASTA PRIMAVERA - 20
our alfredo with snow peas, carrots, mushrooms & broccoli.
THE BAR ROOM STEAK - 23
an 8 oz. USDA Choice sirloin grilled to your liking. Served with a baked potato.Smothered - topped with sautéed mushroom and onion 24, With 4 oz. of broiled sea scallops 29, Southport - stuffed with lobster claw and knuckle meat and topped with hollandaise sauce 29.
BROILED SCALLOPS - 26
8 oz. of large North Atlantic sea scallops with garlic, butter and lemon, topped with Ritz cracker crumbs and broiled to golden brown. Served with rice pilaf.
STEAK ROCKPORT - 33
an 8 oz filet mignon stuffed with lobster claw and knuckle meat, topped with hollandaise sauce. Served with a baked potato.
THE CHATEAU - 28
our leanest steak, an 8 oz. tenderloin cut by the chef, with béarnaise sauce on the side. Served with a baked potato.
ADDISON COD - 20
Roasted cod topped with Ritz cracker crust, sautéed apples & shallots. Finished with a woodchuck cider vinaigrette.
Prime Rib - Our Specialty
ENGLISH CUT - 22
8 oz. portion
MIDDLEBURY CUT - 27
13 oz. portion
KINGS CUT - 35
27 to 30 oz. cut of the roast, bone in
Burgers & Pub Menu
BIG MOOSE BURGER - 15
1/2 lb. local ground beef, seasoned with our house blackening spices, garlic mayo, lettuce, tomato, red onion, Cabot cheddar cheese. Served with onion rings.
BARTENDERS SPECIAL - 15
1/2 lb. local ground beef, topped with North Country applewood smoked bacon, Cabot cheddar, lettuce, tomato & onion. Served with onion rings. Just the way our bartenders like!
STEAKHOUSE BURGER - 15
1/2 lb. local ground beef seasoned with Montreal steak seasoning and grilled to your liking. Topped with Swiss cheese, sauteed mushrooms and our steakhouse aioli. Served with onion rings.
North Country Burger - 16
1/2 lb. local ground beef grilled to your liking, seasoned with our maple bacon dry rub. Cabot cheddar, apple slices, maple bacon mayo & maple candied bacon. Served with fries.
EPIC BURGER - 17
1/2 lb. local ground beef, grilled to your liking, topped with Blue Ledge Farm Middlebury Bleu cheese, North Country applewood smoked bacon, sauteed mushrooms and Tabasco fried onions. Served on a mountain of our crispy fries and all finished with a drizzle of truffle oil.
Bacon Chicken Ranch Wrap - 14.50
Crisply chicken tenders, shredded iceberg lettuce, bacon, chopped tomatoes, cheddar-jack cheese & ranch dressing in a grilled wrap. Served with fries.
Quesadilla - 15
A flour tortilla topped with scallions, red onion, jalapenos, blackbeans, tomatoes, bacon and cheddar-jack cheese. Toasted in the oven and marked on the grill. Add guacamole 2 Add chicken 4
When Pigs Fly - 15
Chef Mike's pulled pork, cole slaw, Cabot cheddar and crispy fried onions, stuffed in a wrap and grilled. Served with sweet potato fries.
The Philly - 15.50
Trimmings of our famous roast prime rib. Warmed in the oven and served on a French baguette with garlic mayo. Topped with caramelized onions and Cabot cheddar cheese. Served with fries.
Chicken Fingers - 14.50
5 crisp fingers served with your choice of sauce. Sweet & sour, BBQ, honey mustard, ranch, or have them tossed in buffalo sauce. Served with fries.
Fish & Chips - 16
8 oz beer battered cod filet. Served with house made tartar & a side of fries.
Big Moose Pupu Platter - 18
A sampler platter big enough for the whole gang. Blackened prime rib strips, chicken fingers, fried mozzarella, fries and onion rings. Served with ranch and marinara.
The Vermonter - 15
Grilled chicken, sliced apples, spinach, red onions, North Country applewood smoked bacon, Cabot cheddar and maple bacon mayo. Served with a side of fries.
Veggie Cowboy - 14.50
Refried beans, dirty rice, cheddar-jack cheese, spinach, tomatoes, scallions, red onion, jalapenos and cilantro aioli. Served with a side of chips and salsa.
Chicken & Cheese Chimichanga - 15.50
A flour tortilla stuffed with chicken, cheddar cheese, green chili peppers, roasted poblano & jalapeno peppers. Fried until crispy and topped with refried beans & cheddar cheese. Add guacamole 2
Pub Mac & Cheese - 15
Penne pasta tossed in our soon to be famous cheese sauce. Made with local cheese & cream. Add Andouille & bacon 2
Cider House Salad - 16
A bed of mixed greens, sliced apples, walnuts, bleu cheese & craisins. Finished with our house made cider vinaigrette. Topped with your choice of grilled tuna, chicken or shrimp.