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Windjammer Restaurant & Upper Deck Pub
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Dernières informations
Seafood-Focused American Dining
Évaluation
Avis
Photo
Menu
with marinara, banana peppers, scallions, parmesan cheese & balsamic reduction
with melted Gruyere cheese and crostinis
5 jumbo shrimp with cocktail sauce
with citrus-cracked pepper sauce and balsamic reduction
with house made tortilla chips
with citrus-cracked pepper sauce and preserved lemon
housemade VT Butter & Cheese Co. pesto chevre on grilled crostinis topped with Portobello mushroom confit and oven roasted tomato compote with a drizzle of balsamic reduction
golden fried and served with Vermont maple brown butter
a selection of local and imported cheeses
4 fresh oysters served on the 1/2 shell with sides of Sriracha-horseradish sauce and champagne mignonette
Maple-peppercorn brined and roasted naturally raised statler chicken breast, apples, sweet potato, carrots and Brussels sprouts finished with apple brandy pan jus
Ten-ounce house-rubbed bistro steak served over brandy-green peppercorn cream sauce and topped with crispy fried onions
Jumbo sea scallops baked with sautéed shallots, wild mushrooms and fresh tarragon in a Madeira cream sauce topped with melted Gruyere cheese
Sweet potato and honey-Dijon encrusted Atlantic salmon finished with bourbon-apple cider glaze
Haddock with scallop, shrimp, salmon, spinach and cornbread stuffing finished with lobster-chive hollandaise
Slow roasted and finished with our house made Vermont maple-chipotle BBQ sauce
Panko bread crumb encrusted and tenderized chicken breast served over house-made toasted walnut pesto and finished with grape tomato, fresh basil and white wine sauce
10oz. center cut filet mignon topped with melted gorgonzola cheese, crispy fried onions and finished with bourbonrosemary demi-glace
Hickory smoked 8oz boneless pork ribeye au poivre served over sweet corn puree and topped with garlic-lime compound butter
Ground beef tenderloin, ribeye, NY strip and sirloin with sautéed onions, celery, carrots, portabello mushrooms and VT sharp cheddar, baked with a rosemary-brown sugar-tomato glaze and finished with bordelaise sauce
Prime grade
with bread crumbs and herb butter
with lemon crumb topping
with béarnaise upon request
Spanish paprika dusted and served with drawn butter
jumbo shrimp, Boston crumb scrod & sea scallops in our house herb butter
6 jumbo shrimp over crostinis and baked in garlic-herb butter
Bell pepper filled with curry jasmine rice, seitan, summer squash, zucchini, carrots, artichoke hearts, coconut milk and fresh basil served over a carrot-ginger purée with grilled asparagus
flash fried with Rosemary sea salt
red wine and shallot demi glace
choice of clam chowder or soup du jour and ham or turkey
with citrus-cracked pepper sauce and preserved lemon
5 jumbo shrimp with cocktail sauce
house made dressing with garlic croutons
baby greens, Lo Mein noodles, cashews, scallions, mandarin oranges & Asian ginger dressing
Half head of Romaine lettuce with house-made smoked blue cheese dressing, crispy bacon, cherry tomatoes and hard boiled egg
6oz grilled chicken teriyaki breast with Cabot cheddar, bacon, lettuce, tomato, red onion and garlic aioli on a Portuguese roll
corned beef, Swiss & sauerkraut on grilled rye bread
turkey, Cabot cheddar & coleslaw on grilled oat bread
choice of ham or turkey triple BLT on toasted whole wheat with mayonnaise
thinly sliced prime rib, Cabot cheddar and horseradish cream sauce on a toasted baguette with a side of au jus
topped with Cabot cheddar and tomato-cranberry relish
3 hour braised pork served on a Portuguese roll with maplechipotle barbecue sauce and a pinch of coleslaw
Long Trail Ale brined pork ground with pancetta, pepper jack cheese & sautéed vegetables, topped with tarragon aioli, lettuce tomato and red onion
Stonewood Farm (VT) ground turkey infused with apples, garlic and spices, grilled and topped with garlic-dill pickles and tomato-cranberry relish
with sweet chili mayo, lettuce, tomato & red onion
grass fed ground sirloin topped with VT Alehouse cheddar, house made garlic-dill pickles, pickled onions, Windjammer signature sauce, lettuce and tomato
Sweet potato and honey-Dijon encrusted Atlantic salmon fillet finished with bourbon-apple cider glaze
10oz. Certified Angus Beef with bordelaise sauce
with maple chipotle barbecue sauce
6oz. center cut served with béarnaise
garlic shrimp, Boston crumb scrod & sea scallops in our house herb butter
house ground ribeye, sirloin, and tenderloin layered with roasted corn, whipped Yukon gold potatoes, and finished with VT Farmstead Alehouse cheddar & cracked pepper
3 corn tortillas stuffed with braised beef, peppers, onions and smoked sour cream then smothered with Colorado sauce and our three cheese blend. Topped with shredded lettuce, pico de gallo and sour cream
Tender pieces of beef tenderloin grilled on a bamboo skewer, Finished with a brandy-green peppercorn cream sauce
11 oz hand-cut certified angus beef top sirloin
7 oz hand-cut certified angus beef top sirloin
6 oz breast marinated in our house teriyaki sauce
6 oz. breast brined in VT maple syrup and black peppercorn
served with béarnaise upon request
with bread crumbs & herb butter
with lemon crumb topping
topped with melted Cabot cheddar
5 jumbo shrimp with cocktail sauce
Mixed green, roma tomatoes, shaved carrots and cucumbers tossed with our house made pear-gorgonzola vinaigrette
house made dressing and parmesan cheese
6 oz. center cut tenderloin
10 oz. Certified Angus Beef with bordelaise sauce
jumbo shrimp, scrod & sea scallops in lemon-herb butter
house ground ribeye, sirloin & tenderloin layered with roasted corn, whipped Yukon gold potatoes and finished with clothbound cave aged cheddar & cracked pepper
11 oz. hand cut certified angus beef top sirloin
7 oz. hand cut certified angus beef top sirloin
brushed with butter, salt & pepper
in lemon-herb butter
in lemon-herb butter
one 6 oz breast (plain or house rubbed)
lightly seasoned with salt & pepper
with melted Cabot cheddar
strips of marinated Portobello mushroom & Swiss Cheese
two strips of bacon & Cabot cheddar
two strips of bacon & crumbled bleu
grass fed Highland beef topped with VT Alehouse cheddar, pickled onions, lettuce and tomato
Dressings on our Salad Boat: Bleu Cheese, Parmesan Peppercorn, Italian, Yogurt Balsamic
5 jumbo shrimp with cocktail sauce
in garlic-anise butter with Gruyere cheese
imported & local cheeses, ask your server about today's selection
Oven roasted 8 oz. naturally raised Statler chicken breast finished with a blueberry bourbon bbq glaze and served with Carolina style slaw
Jumbo sea scallops with sautéed shallots, wild mushrooms and fresh tarragon in a Madeira cream sauce topped with melted Gruyere cheese
Jumbo lump crab, grilled asparagus & chorizo stuffed haddock finished with a tarragon and caramelized shallot cream sauce
VT Family Farms grilled ribeye topped with sherried mushrooms, caramelized onions and finished with Bordelaise sauce
8oz. boneless pork ribeye au poivre finished with sweet bourbon onions and a whole grain mustard cream sauce
in lemon-herb butter
in lemon-herb butter
brushed with butter, salt & pepper
20oz served with drawn butter
jumbo shrimp, scrod & sea scallops in lemon-herb butter
10 oz served with drawn butter
18 oz. bone in
14 oz. hand cut Certified Angus Beef
10 oz. center cut
11 oz. hand cut
14 oz. slow roasted
18 oz. slow roasted
12 oz. Certified Angus Beef (Prime grade)
16 oz. boneless
6oz center cut
brushed with butter, salt & pepper
7 oz hand cut
10oz slow roasted
one or two breasts, plain or house rubbed
with marinara, banana peppers, scallions, parmesan cheese balsamic reduction
with melted Gruyere cheese and crostinis
5 jumbo shrimp with cocktail sauce
with citrus-cracked pepper sauce and balsamic reduction
with house made tortilla chips
with citrus-cracked pepper sauce and preserved lemon
housemade VT Butter Cheese Co. pesto chevre on grilled crostinis topped with Portobello mushroom confit and oven roasted tomato compote with a drizzle of balsamic reduction
golden fried and served with Vermont maple brown butter
a selection of local and imported cheeses
4 fresh oysters served on the 1/2 shell with sides of Sriracha-horseradish sauce and champagne mignonette
Maple-peppercorn brined and roasted naturally raised statler chicken breast, apples, sweet potato, carrots and Brussels sprouts finished with apple brandy pan jus
Ten-ounce house-rubbed bistro steak served over brandy-green peppercorn cream sauce and topped with crispy fried onions
Jumbo sea scallops baked with sautéed shallots, wild mushrooms and fresh tarragon in a Madeira cream sauce topped with melted Gruyere cheese
Sweet potato and honey-Dijon encrusted Atlantic salmon finished with bourbon-apple cider glaze
Haddock with scallop, shrimp, salmon, spinach and cornbread stuffing finished with lobster-chive hollandaise
Slow roasted and finished with our house made Vermont maple-chipotle BBQ sauce
Panko bread crumb encrusted and tenderized chicken breast served over house-made toasted walnut pesto and finished with grape tomato, fresh basil and white wine sauce
10oz. center cut filet mignon topped with melted gorgonzola cheese, crispy fried onions and finished with bourbonrosemary demi-glace
Hickory smoked 8oz boneless pork ribeye au poivre served over sweet corn puree and topped with garlic-lime compound butter
Ground beef tenderloin, ribeye, NY strip and sirloin with sautéed onions, celery, carrots, portabello mushrooms and VT sharp cheddar, baked with a rosemary-brown sugar-tomato glaze and finished with bordelaise sauce
Prime grade
with bread crumbs and herb butter
with lemon crumb topping
with béarnaise upon request
Spanish paprika dusted and served with drawn butter
jumbo shrimp, Boston crumb scrod sea scallops in our house herb butter
6 jumbo shrimp over crostinis and baked in garlic-herb butter
Bell pepper filled with curry jasmine rice, seitan, summer squash, zucchini, carrots, artichoke hearts, coconut milk and fresh basil served over a carrot-ginger purée with grilled asparagus
flash fried with Rosemary sea salt
red wine and shallot demi glace
choice of clam chowder or soup du jour and ham or turkey
with citrus-cracked pepper sauce and preserved lemon
5 jumbo shrimp with cocktail sauce
house made dressing with garlic croutons
baby greens, Lo Mein noodles, cashews, scallions, mandarin oranges Asian ginger dressing
Half head of Romaine lettuce with house-made smoked blue cheese dressing, crispy bacon, cherry tomatoes and hard boiled egg
6oz grilled chicken teriyaki breast with Cabot cheddar, bacon, lettuce, tomato, red onion and garlic aioli on a Portuguese roll
corned beef, Swiss sauerkraut on grilled rye bread
turkey, Cabot cheddar coleslaw on grilled oat bread
choice of ham or turkey triple BLT on toasted whole wheat with mayonnaise
thinly sliced prime rib, Cabot cheddar and horseradish cream sauce on a toasted baguette with a side of au jus
topped with Cabot cheddar and tomato-cranberry relish
3 hour braised pork served on a Portuguese roll with maplechipotle barbecue sauce and a pinch of coleslaw
Long Trail Ale brined pork ground with pancetta, pepper jack cheese sautéed vegetables, topped with tarragon aioli, lettuce tomato and red onion
Stonewood Farm (VT) ground turkey infused with apples, garlic and spices, grilled and topped with garlic-dill pickles and tomato-cranberry relish
with sweet chili mayo, lettuce, tomato red onion
grass fed ground sirloin topped with VT Alehouse cheddar, house made garlic-dill pickles, pickled onions, Windjammer signature sauce, lettuce and tomato
Sweet potato and honey-Dijon encrusted Atlantic salmon fillet finished with bourbon-apple cider glaze
10oz. Certified Angus Beef with bordelaise sauce
with maple chipotle barbecue sauce
6oz. center cut served with béarnaise
garlic shrimp, Boston crumb scrod sea scallops in our house herb butter
house ground ribeye, sirloin, and tenderloin layered with roasted corn, whipped Yukon gold potatoes, and finished with VT Farmstead Alehouse cheddar cracked pepper
3 corn tortillas stuffed with braised beef, peppers, onions and smoked sour cream then smothered with Colorado sauce and our three cheese blend. Topped with shredded lettuce, pico de gallo and sour cream
Tender pieces of beef tenderloin grilled on a bamboo skewer, Finished with a brandy-green peppercorn cream sauce
11 oz hand-cut certified angus beef top sirloin
7 oz hand-cut certified angus beef top sirloin
6 oz breast marinated in our house teriyaki sauce
6 oz. breast brined in VT maple syrup and black peppercorn
served with béarnaise upon request
with bread crumbs herb butter
with lemon crumb topping
topped with melted Cabot cheddar
5 jumbo shrimp with cocktail sauce
Mixed green, roma tomatoes, shaved carrots and cucumbers tossed with our house made pear-gorgonzola vinaigrette
house made dressing and parmesan cheese
6 oz. center cut tenderloin
10 oz. Certified Angus Beef with bordelaise sauce
jumbo shrimp, scrod sea scallops in lemon-herb butter
house ground ribeye, sirloin tenderloin layered with roasted corn, whipped Yukon gold potatoes and finished with clothbound cave aged cheddar cracked pepper
11 oz. hand cut certified angus beef top sirloin
7 oz. hand cut certified angus beef top sirloin
brushed with butter, salt pepper
in lemon-herb butter
in lemon-herb butter
one 6 oz breast (plain or house rubbed)
lightly seasoned with salt pepper
with melted Cabot cheddar
strips of marinated Portobello mushroom Swiss Cheese
two strips of bacon Cabot cheddar
two strips of bacon crumbled bleu
grass fed Highland beef topped with VT Alehouse cheddar, pickled onions, lettuce and tomato
Dressings on our Salad Boat: Bleu Cheese, Parmesan Peppercorn, Italian, Yogurt Balsamic
5 jumbo shrimp with cocktail sauce
in garlic-anise butter with Gruyere cheese
imported local cheeses, ask your server about today's selection
Oven roasted 8 oz. naturally raised Statler chicken breast finished with a blueberry bourbon bbq glaze and served with Carolina style slaw
Jumbo sea scallops with sautéed shallots, wild mushrooms and fresh tarragon in a Madeira cream sauce topped with melted Gruyere cheese
Jumbo lump crab, grilled asparagus chorizo stuffed haddock finished with a tarragon and caramelized shallot cream sauce
VT Family Farms grilled ribeye topped with sherried mushrooms, caramelized onions and finished with Bordelaise sauce
8oz. boneless pork ribeye au poivre finished with sweet bourbon onions and a whole grain mustard cream sauce
in lemon-herb butter
in lemon-herb butter
brushed with butter, salt pepper
20oz served with drawn butter
jumbo shrimp, scrod sea scallops in lemon-herb butter
10 oz served with drawn butter
18 oz. bone in
14 oz. hand cut Certified Angus Beef
10 oz. center cut
11 oz. hand cut
14 oz. slow roasted
18 oz. slow roasted
12 oz. Certified Angus Beef (Prime grade)
16 oz. boneless
6oz center cut
brushed with butter, salt pepper
7 oz hand cut
10oz slow roasted
one or two breasts, plain or house rubbed
with marinara, banana peppers, scallions, parmesan cheese & balsamic reduction
with melted Gruyere cheese and crostinis
5 jumbo shrimp with cocktail sauce
with citrus-cracked pepper sauce and balsamic reduction
with house made tortilla chips
with citrus-cracked pepper sauce and preserved lemon
housemade VT Butter & Cheese Co. pesto chevre on grilled crostinis topped with Portobello mushroom confit and oven roasted tomato compote with a drizzle of balsamic reduction
golden fried and served with Vermont maple brown butter
a selection of local and imported cheeses
4 fresh oysters served on the 1/2 shell with sides of Sriracha-horseradish sauce and champagne mignonette
Maple-peppercorn brined and roasted naturally raised statler chicken breast, apples, sweet potato, carrots and Brussels sprouts finished with apple brandy pan jus
Ten-ounce house-rubbed bistro steak served over brandy-green peppercorn cream sauce and topped with crispy fried onions
Jumbo sea scallops baked with sautéed shallots, wild mushrooms and fresh tarragon in a Madeira cream sauce topped with melted Gruyere cheese
Sweet potato and honey-Dijon encrusted Atlantic salmon finished with bourbon-apple cider glaze
Haddock with scallop, shrimp, salmon, spinach and cornbread stuffing finished with lobster-chive hollandaise
Slow roasted and finished with our house made Vermont maple-chipotle BBQ sauce
Panko bread crumb encrusted and tenderized chicken breast served over house-made toasted walnut pesto and finished with grape tomato, fresh basil and white wine sauce
10oz. center cut filet mignon topped with melted gorgonzola cheese, crispy fried onions and finished with bourbonrosemary demi-glace
Hickory smoked 8oz boneless pork ribeye au poivre served over sweet corn puree and topped with garlic-lime compound butter
Ground beef tenderloin, ribeye, NY strip and sirloin with sautéed onions, celery, carrots, portabello mushrooms and VT sharp cheddar, baked with a rosemary-brown sugar-tomato glaze and finished with bordelaise sauce
Prime grade
with bread crumbs and herb butter
with lemon crumb topping
with béarnaise upon request
Spanish paprika dusted and served with drawn butter
jumbo shrimp, Boston crumb scrod & sea scallops in our house herb butter
6 jumbo shrimp over crostinis and baked in garlic-herb butter
Bell pepper filled with curry jasmine rice, seitan, summer squash, zucchini, carrots, artichoke hearts, coconut milk and fresh basil served over a carrot-ginger purée with grilled asparagus
flash fried with Rosemary sea salt
red wine and shallot demi glace
choice of clam chowder or soup du jour and ham or turkey
with citrus-cracked pepper sauce and preserved lemon
5 jumbo shrimp with cocktail sauce
house made dressing with garlic croutons
baby greens, Lo Mein noodles, cashews, scallions, mandarin oranges & Asian ginger dressing
Half head of Romaine lettuce with house-made smoked blue cheese dressing, crispy bacon, cherry tomatoes and hard boiled egg
6oz grilled chicken teriyaki breast with Cabot cheddar, bacon, lettuce, tomato, red onion and garlic aioli on a Portuguese roll
corned beef, Swiss & sauerkraut on grilled rye bread
turkey, Cabot cheddar & coleslaw on grilled oat bread
choice of ham or turkey triple BLT on toasted whole wheat with mayonnaise
thinly sliced prime rib, Cabot cheddar and horseradish cream sauce on a toasted baguette with a side of au jus
topped with Cabot cheddar and tomato-cranberry relish
3 hour braised pork served on a Portuguese roll with maplechipotle barbecue sauce and a pinch of coleslaw
Long Trail Ale brined pork ground with pancetta, pepper jack cheese & sautéed vegetables, topped with tarragon aioli, lettuce tomato and red onion
Stonewood Farm (VT) ground turkey infused with apples, garlic and spices, grilled and topped with garlic-dill pickles and tomato-cranberry relish
with sweet chili mayo, lettuce, tomato & red onion
grass fed ground sirloin topped with VT Alehouse cheddar, house made garlic-dill pickles, pickled onions, Windjammer signature sauce, lettuce and tomato
Sweet potato and honey-Dijon encrusted Atlantic salmon fillet finished with bourbon-apple cider glaze
10oz. Certified Angus Beef with bordelaise sauce
with maple chipotle barbecue sauce
6oz. center cut served with béarnaise
garlic shrimp, Boston crumb scrod & sea scallops in our house herb butter
house ground ribeye, sirloin, and tenderloin layered with roasted corn, whipped Yukon gold potatoes, and finished with VT Farmstead Alehouse cheddar & cracked pepper
3 corn tortillas stuffed with braised beef, peppers, onions and smoked sour cream then smothered with Colorado sauce and our three cheese blend. Topped with shredded lettuce, pico de gallo and sour cream
Tender pieces of beef tenderloin grilled on a bamboo skewer, Finished with a brandy-green peppercorn cream sauce
11 oz hand-cut certified angus beef top sirloin
7 oz hand-cut certified angus beef top sirloin
6 oz breast marinated in our house teriyaki sauce
6 oz. breast brined in VT maple syrup and black peppercorn
served with béarnaise upon request
with bread crumbs & herb butter
with lemon crumb topping
topped with melted Cabot cheddar
5 jumbo shrimp with cocktail sauce
Mixed green, roma tomatoes, shaved carrots and cucumbers tossed with our house made pear-gorgonzola vinaigrette
house made dressing and parmesan cheese
6 oz. center cut tenderloin
10 oz. Certified Angus Beef with bordelaise sauce
jumbo shrimp, scrod & sea scallops in lemon-herb butter
house ground ribeye, sirloin & tenderloin layered with roasted corn, whipped Yukon gold potatoes and finished with clothbound cave aged cheddar & cracked pepper
11 oz. hand cut certified angus beef top sirloin
7 oz. hand cut certified angus beef top sirloin
brushed with butter, salt & pepper
in lemon-herb butter
in lemon-herb butter
one 6 oz breast (plain or house rubbed)
lightly seasoned with salt & pepper
with melted Cabot cheddar
strips of marinated Portobello mushroom & Swiss Cheese
two strips of bacon & Cabot cheddar
two strips of bacon & crumbled bleu
grass fed Highland beef topped with VT Alehouse cheddar, pickled onions, lettuce and tomato
Dressings on our Salad Boat: Bleu Cheese, Parmesan Peppercorn, Italian, Yogurt Balsamic
5 jumbo shrimp with cocktail sauce
in garlic-anise butter with Gruyere cheese
imported & local cheeses, ask your server about today's selection
Oven roasted 8 oz. naturally raised Statler chicken breast finished with a blueberry bourbon bbq glaze and served with Carolina style slaw
Jumbo sea scallops with sautéed shallots, wild mushrooms and fresh tarragon in a Madeira cream sauce topped with melted Gruyere cheese
Jumbo lump crab, grilled asparagus & chorizo stuffed haddock finished with a tarragon and caramelized shallot cream sauce
VT Family Farms grilled ribeye topped with sherried mushrooms, caramelized onions and finished with Bordelaise sauce
8oz. boneless pork ribeye au poivre finished with sweet bourbon onions and a whole grain mustard cream sauce
in lemon-herb butter
in lemon-herb butter
brushed with butter, salt & pepper
20oz served with drawn butter
jumbo shrimp, scrod & sea scallops in lemon-herb butter
10 oz served with drawn butter
18 oz. bone in
14 oz. hand cut Certified Angus Beef
10 oz. center cut
11 oz. hand cut
14 oz. slow roasted
18 oz. slow roasted
12 oz. Certified Angus Beef (Prime grade)
16 oz. boneless
6oz center cut
brushed with butter, salt & pepper
7 oz hand cut
10oz slow roasted
one or two breasts, plain or house rubbed
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