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Bryant House Dinner Bill of Fare

Come Experience the Best "Home-Cooking" This Side of Home

Dinner at the Bryant House Restaurant

Route 100, Weston, Vermont
1-802-824-6287

Restaurant Hours:

Brunch
Sunday
11:00am - 3:30pm
Lunch
Monday - Sunday
11:00am - 3:30pm
Dinner
Tuesday - Sunday
4:00pm - 9:00pm

Appetizers

New England Crab Cakes
Tender lump crab meat coated with crushed Vermont Common Crackers seasoned and sautéed to a light golden brown, served with delicious roasted red pepper rémoulade.   10

Swiss Potato Pancakes with Smoked Salmon
Sautéed shredded potato and onions with a delightful blend of seasonings topped with thinly sliced filets of smoked salmon and freshly made lemon-dill sauce.  8

Spinach & Artichoke Dip
Baby spinach and artichoke hearts are blended with spice and creamy cheeses baked until brown and bubbly - served with crostini for dipping.  9

Shrimp Cocktail
Six succulent jumbo shrimp served with tangy cocktail sauce and lemon.   11

Salads

Weston Village Chef’s Salad
Fresh greens, seasonal vegetables, shredded Cabot cheddar, crunchy house-made croutons, a hard-boiled egg, and your choice of sliced honey maple turkey and ham, or grilled chicken breast. Served with warm Johnnycake.   13

Tossed Garden Salad
Fresh greens and vegetables make a great start for dinner.  6  

Bryant House Blue Cheese Salad
Baby arugula, Vermont blue cheese wedge, candied walnuts, crisp apples, and our own apple cider vinaigrette.  13

Soups of the Day

Homemade Soup of the Day or our famous
Vermont Country Store Clam Chowder
served with Vermont Common Crackers.
Cup  5   ~   Bowl  6

Entrees

Blue Ribbon Chicken with Lille Cheese
An organic breast of chicken, pounded flat and layered with apple wood smoked carver ham and Vermont Farmstead Cheese Co.’s Lille cheese. Rolled in a mixture of crushed Vermont Common crackers and buttery Ritz crackers - lightly drizzled with cheese sauce. 17
Chef's Selection of Fresh Seafood
Who doesn't love the freshest top-quality seafood!   Your server will tell you about tonight's featured selection.  19
All Mine Mac 'N Cheese 
Velvety cheese sauce made with some of the finest Vermont cheddars available, coats pasta noodles topped with buttery cracker crumbs baked until golden brown.
- Just Cheese Please 16
- Organic Chicken 19
- Lobster and Shrimp 22
Vermont Sugar Maple Shingle Salmon
On a charred maple shingle cut at the Grist Mill right here in Weston, we place a tender salmon fillet drizzled with Vermont maple syrup Dijon glaze and bake until the aromas of wood and smoke abound. It's the wood that makes it good! 18
Tenderloin Tip Diane
Beef tenderloin tips are sautéed with a medley of mushrooms, onions, spices, cognac, cream and mustards all subtlety blended. Layered into a New England popover served piping hot.  19
Butcher's Block Steak Selection
This one is for our meat 'n potato lovers! From selected cuts of the finest beef available, we hand trim and season all our meats to provide the juiciest, most flavorful and tender steaks we can. We pair our selection of the day with sauces or toppings that will impart the richest flavor possible.    Priced Daily.

Thursday Feature Night

Gourmet Burger

Wild twists on old favorites! Whatever you can dream up we’ll make or try one of our three suggestions. Comes with a fried sampler basket. 
15

Friday Feature Night

Neptune’s Trident

Some of the freshest lobster, shrimp and scallops netted are mixed together and served up in a creamy sauce with seasonal produce.
24

Saturday Feature Night

•Farm Feature•

Choice Prime Rib of Beef

Locally sourced beef, slow roasted and seasoned to perfection. Served au jus with New England popovers.  20

* Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.