PLEASE NOTE SUMMER MENU IS CHANGED AND THIS PAGE WILL BE UPDATED asap.
WELCOME TO MR. PICKWICK’S
GASTROPUB & STEAKHOUSE
OUR SUPERB & VERY FAMOUS MULLIGATAWNY SOUP 10
Vegetables, fruits chicken and herbs in a delicious lightly curried stock.
Our recipe has its origins in the kitchens of the Raj of India from the nineteenth century.
FOUR LILY SOUP 9
Leeks, Vidalia, Red and Spanish onions topped with a garlic crouton and gruyere cheese.
.CHILLED HEIRLOOM TOMATO,BASIL & LOCAL CHEVRE BISQUE 9
Fire roasted multi coloured heirloom tomatoes with lemongrass and coconut.
Classic chilled Yukon gold potato and leek with cream and topped with fried leek straws
HOUSE SALAD 8
Fresh organic Vermont field greens, tomatoes, red onions, sprouts and cucumbers dressed with our celebrated maple vinaigrette.
Organic baby spinach with red onions, walnuts, grape tomatoes and local chevre dressed with a tomato vinaigrette.
ARUGULA SALAD 10
VT arugula salad with sweet red wine poached pear, stilton and bacon with a sweet wine vinaigrette
MR. PICKWICK’S CLASSIC CAESAR SALAD 9
Crispy romaine hearts tossed in Caesar dressing with fresh asiago cheese & croutons.
DUCK CONFIT AND CHARRED FRISEE 12
Tossed with pickled red beets, gren beans,apples,cranberries and stilton / honey citrus vinaigrette
MAPLEBROOK FARMS MOZZARELLA AND HEIRLOOM TOMATO 10
With fresh basil,balsamic drizzle and a radicchiio, citrus and PROSCUITTO slaw
CRAB CRANBERRY AND CAPER STUFFED ENDIVES 13
Drizzled with a sweet honey bacon vinaigrette
SALAD NICOISE 12
Yellowfin tuna, hard boiled eggs,green beans,mixed olives,new potatoes,radishes and anchovies over romaine with a roasted garlic,lemon vinaigrette
Add any of the following to your choice of salad:
Grilled Chicken 8. Grilled Salmon 8. Grilled Colossal Shrimp 12. Anchovies 2. Crab Cake 12.
CEVICHE OF MAINE SHRIMP, CRAB AND BAY SCALLOPS 14
Tossed with smioked jalapenos,pineapple,peppers,cilantro,green onions and tomatillos in a tequila lime broth. Served with tortilla chips
CRISP PORK BELLY OVER ARUGULA 12
House braised and seared. Served with red wine poached pears,stilton and a ramp,honey vinaigrette
OUR LEGENDARY WILD BOAR RIBS 18 (A House Specialty)
Braised in red wine with our special spices including star anise. Served with barbeque sauce and
sesame cucumber slaw. The flavours are am
ARTISAN PLOUGHMANS PLATE 20
Selection of 3 artisan cheeses and 3 smoked meats served with sliced crusty bread, crackers and fruits.
JUMBO LUMP CRABCAKE 14
Sauteed until golden brown. Served on a bed of arugula with an orange dill gastrique and pearl onion marmalade.
Flash fried calamari dressed in our unique secret spicy dressing.
OYSTERS ON THE HALF SHELL market price
Served with either mignonette or cocktail sauce.
PRINCE EDWARD ISLAND MUSSELS 13
Sauteed with brown ale, roasted garlic, grilled jalapenos, honey, tomatillos & cilantro. Grilled baguette
'THE CLASSIC BEEF WELLINGTON' 36
THIS SUPERB DISH HAS BEEN OUR SIGNATURE ENTREE FOR THIRTY YEARS.
Tenderloin of certified angus beef with duck liver pate and a wild mushroom
duxelle wraped in a puff pastry. Baked and served medium rare with a truffle
Madeira demi-glace, cheddar smashed potatoes and seasonal Vt Vegetables.
VERMONT CRUSTED SESAME, SOY TOFU 19
Chili,soy and basil marinated. Pan crusted with black and white sesame seeds.
Served with an edamame seaweed salad and coconut lime jasmine
HEIRLOOM TOMATO AND ROASTED GARLIC OVER ANGEL HAIR 17
With spinach,basil,caramelized leeks,capers and artichokes hearts
OVEN POACHED CHICKEN BREAST 19
Seared with a duck sausage,maplebrook farms mozzarella and heirloom tomato stuffing. Finshed in a sweet and savoury citrus bourbon glaze. Served with lentil pilaf
BAKED CRAB AND WILD MUSHROOM STUFFED SALMON 20
Finished with a caramelized leek and VT maple beurre blanc wilted spinach and rice pilaf
LOCAL HIGHLANDER BEEF BURGER 8oz 14
Grass-fed Troy Vermont raised highlander burger. Served with lettuce, tomato, red onion, and fries.
Add mixed mushrooms, caramelized onions, bacon, guacamole, cheddar, Swiss, chevre, bleu crumbles, brie $1
THE GAMEKEEPERS PIE 20
Bison, boar, venison and elk with vegetables beneath a pastry topping.
Served with mashed potaoes and cheddar cheese.
WILD GAME SAUSAGE MIXED GRILL 25
Grilled Elk sausage with Madeira, Venison with blueberries, duck with orange liquor, and wild boar andouille sausages. Served with wild boar bacon braised cabbage and white bean cassoulet.
VERMONT RABBIT CONFIT RISOTTO 24
Local rabbit, slow braised. Sauteed with wild mushrooms,leeks,apples,scallions and tarragon.
Served with cider demi-glaze and pickled beet relish
SAFFRON AND RED CURRY SEAFOOD SAUTE 28
Littleneck clams,mussels,shrimp and scallops with fennel,carrots,celery,onions and scallions
Served over soba noodles with grilled crustini
MR. PICKWICK’S CERTIFIED ANGUS STEAKS
We are licensed to sell Certified Angus Beef Steaks which are a consistently superior product offering superb mouthwatering flavours.
Only 8% of U.S. beef meets the required standards to become Certified Angus Beef Steaks
Do not confuse these with any other Angus brand products. These are the finest available.
14 oz BONE IN RIBEYE 37
8 oz FILET MIGNON 36
5 oz PETITE FILET MIGNON 22
16 oz T BONE 37
12 oz NEW YORK STRIP 36
Accessories for “Surf and Turf
LOBSTER TAIL 16
TWO COLOSSAL SHRIMP 12
CRAB CAKE 12
SOME SPECIALTY DISHES FROM MOTHER ENGLAND
THE CLASSIC BEEF WELLINGTON 36
The House Specialty
Tenderloin of beef with duck liver pate & a wild mushroom duxelle is wrapped in puff pastry, baked & served MEDIUM RARE with a truffle Madeira demi-glace.
TRADITIONAL OLDE FASHIONED ENGLISH FISH AND CHIPS
A large fillet of Haddock in a superb Bass Ale batter served with hand cut English chips, coleslaw & malt vinegar.
BEEFSTEAK AND KIDNEY PIE
Steak and veal kidneys are combined in a rich & tasty sauce beneath a pastry crust. Served with traditional
mashed potatoes & seasonal Vermont vegetables.
THE BEST ENGLISH BANGERS AND MASH 20
Authentic English style pork sausages grilled & served with delicious mashed potatoes, a mouthwatering onion gravy
& English green peas.
Mr. Pickwick’s 3 Course Special Fixed Price Menu 29.95
Available Sunday through Thursday. Not available during Holiday or Special Event Periods.
Please note this prixe fixe menu may not be discounted with any coupon, membership card or other promotion whatsoever. This menu may not be split and no substitutions may be made.
House salad or a cup of our famous mulligatawny soup
Olde Fashioned Fish and Chips – The Best Bangers and Mash
Tempeh Stirfry- Beefsteak and Kidney Pie
House Crème Brulee or Ice Cream Sundae
Kindly note 18% gratuity is automatically added to checks for parties of 6 or more & to all separate checks. A SPLIT PLATE CHARGE of $10 applies to some entrees. We are not able to split other courses. We regret substitutions are unavailable. Please let us know of any special dietary restrictions you may have. We shall try our best to accommodate such.
# Houseguests staying in the Inne on the MAP dining plan may select a soup or salad, an entrée (petite where the choice applies) and a dessert. A surcharge will apply on certain other items marked with # or ##. Please check with your server. # = $10 ## = $20
*According to the Vermont Dept of Health, consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions
SUPERB WINES TO COMPLIMENT YOUR CHOICE OF STEAK
Our wine cellar houses an extensive selection of fine wines. Here are four classic American Cabernets that will pair perfectly with your selected Certified Black Angus Steak.
Powers Cabernet Sauvignon. Columbia Valley Washington State 2007…...36
Smith and Hook. Central Coast California 2007…………………………....49
Silver Oak Cabernet Sauvignon. Alexander Valley California 2006….…...120
Silver Oak Cabernet Sauvignon. Napa Valley California 2006……….…....250
MR. PICKWICK’S ALE TASTING DINNER SERIES
*We invite you to join us for one of our superb Ale Tasting Dinners held monthly.
Chef Somerset designs a special four course menu to compliment the featured style of brewing of that month. We are frequently joined by a brewers or their representatives who add interesting anecdotes and fascinating details to help us learn more about this interesting art. Please see your server for additional details and a copy of the schedule .
Kindly note seating for these popular dining events are limited.
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