Windjammer Restaurant

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