Hen of the Wood - Waterbury

maple bacon jam, grilled bread whole grain mustard

buttermilk, hazelnuts blue cheese

aioli, fried lemon parsley

poached farm egg, house bacon grilled bread

salt cod, smoked chilies

sunny-side-up duck egg

dragonfly sugarworks maple

basil, pine nuts local chèvre

crispy prosciutto

romanesca cauliflower, preserved tomato pine nuts

heirloom beans, braised fennel cipolini onions

kale gratin, red wine jasper hill blue

buttered celery root carnival squash

tarragon aioli

reading, vermont raw cow’s milk, semi-firm, smooth and nutty

west pawlet, vermont raw jersey cow milk, complex, creamy bright

salisbury, vermont raw goat’s milk, mold-ripened, tart creamy

vergennes, vt soft-ripened, pasteurized cow’s milk: smooth rich with a tangy finish.

greensboro, vermont raw ayrshire cow’s milk, rich, dry crumbly

greensboro, vermont raw cow’s milk cheddar, rich dry

londonderry, vermont raw cow’s milk, natural rind, smooth, savoury grassy

waitsfield, vermont raw cow milk, thick creamy washed rind with a pungent, earthy aroma, and a full, tangy flavor

hartland, vermont raw jersey cow’s milk; sweet nutty, similar to comté or gruyere

stowe, vermont french valencay style, sweet and fresh tasting with a light vegetable ash coating

waitsfield, vermont raw cow milk, thick creamy washed rind with a pungent, earthy aroma and a full, tangy flavor

west pawlet, vermont aged raw jersey cow milk with a sharpness complexity

vanilla ice cream

peppermint stick ice cream

chocolate chip, cranberry macaron, turbinado shortbread, gingerbread man

three scoops

maple bacon jam, grilled bread & whole grain mustard

buttermilk, hazelnuts & blue cheese

aioli, fried lemon & parsley

poached farm egg, house bacon & grilled bread

salt cod, smoked chilies

sunny-side-up duck egg

dragonfly sugarworks maple

basil, pine nuts & local chèvre

crispy prosciutto

romanesca cauliflower, preserved tomato & pine nuts

heirloom beans, braised fennel & cipolini onions

kale gratin, red wine & jasper hill blue

buttered celery root & carnival squash

tarragon aioli

reading, vermont raw cow’s milk, semi-firm, smooth and nutty

west pawlet, vermont raw jersey cow milk, complex, creamy & bright

salisbury, vermont raw goat’s milk, mold-ripened, tart & creamy

vergennes, vt soft-ripened, pasteurized cow’s milk: smooth & rich with a tangy finish.

greensboro, vermont raw ayrshire cow’s milk, rich, dry & crumbly

greensboro, vermont raw cow’s milk cheddar, rich & dry

londonderry, vermont raw cow’s milk, natural rind, smooth, savoury & grassy

waitsfield, vermont raw cow milk, thick creamy washed rind with a pungent, earthy aroma, and a full, tangy flavor

hartland, vermont raw jersey cow’s milk; sweet & nutty, similar to comté or gruyere

stowe, vermont french valencay style, sweet and fresh tasting with a light vegetable ash coating

waitsfield, vermont raw cow milk, thick creamy washed rind with a pungent, earthy aroma and a full, tangy flavor

west pawlet, vermont aged raw jersey cow milk with a sharpness & complexity

vanilla ice cream

peppermint stick ice cream

chocolate chip, cranberry macaron, turbinado shortbread, gingerbread man

three scoops