Bryant House Dinner Bill of Fare
Route 100, Weston, Vermont
11:00am - 3:30pm
Monday - Sunday
11:00am - 3:30pm
Tuesday - Sunday
4:00pm - 9:00pm
Yankee Cod Cakes
Delicious fish cakes made from sushi grade cod, potatoes, onion, butter and parsley. Fried until golden brown and topped with a lemony dill cream. 8
Stuffed Portobello Mushrooms - Avocado Drizzle
Horseradish cream cheese is the base for this dish topped with marinated feta, thin sliced scallions and diced organic tomatoes. Lightly drizzled with avocado puree. 7
Sticks and Bones - 3 Skewers
Prime steak, Chicken or Shrimp marinated in a sweet and savory glaze - fired on the irons and served with a coarse ground maple mustard for dipping. Pick your favorite or mix and match. 12
Five succulent jumbo shrimp served with tangy cocktail sauce and lemon. 11
Farm Table Salad
Salads inspired by seasonally available produce made from the freshest ingredients available. Ask your server for tonight’s feature. 13
Tossed Garden Salad
Fresh greens and vegetables make a great start for dinner. 6
Classic Caesar Salad
Crisp Romaine lettuce, crunchy croutons dressed with parmesan cheese, lemon juice, olive oil, spices, Worcestershire sauce, garlic and fresh ground black pepper.
Original Classic for $8 or add roasted organic chicken breast or jumbo shrimp for an additional $5.00 each.
A unique twist on an old favorite! Locally sourced ground beef is studded with diced apples from local orchards and blended with seasoned bread crumbs and spice. Baked with a light drizzle of pure Vermont maple syrup and apple wood smoked bacon until tender and juicy. Served with a rich beef gravy. 15
Honey Butter Pork Tenderloin
This premium cut of pork is rubbed with spice and slow roasted. Topped with a reduction of clover honey and creamery fresh butter. 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. 18
Roasted "Veggie" Baguette
Coarse chopped mango-peach salsa is spread on a bakery fresh baguette then topped with lightly herbed roasted vegetables, slices of fresh mozzarella and a drizzle of basil pesto. Flashed under the flame until golden brown and bubbly. 17
Vermont Sugar Maple Shingle Salmon
On a charred maple shingle, we place a tender salmon fillet drizzled with Vermont maple syrup Dijon mustard glaze and bake it until moist and flaky with aromas of wood and smoke. It's the wood that makes it good! 18
Country Fair Chicken
Organic chicken breast is julienne stripped and soaked in a rich buttermilk. Lightly dredged in a seasoned flour and sautéed until brown and crispy. Draped with a paprika infused cream sauce. 17
Butcher's Block Steak au Poivre
From selected cuts of the finest marbled steaks available, we hand trim and season this selection to provide the juiciest, most flavorful and tender steak we can. Crusted with coarse ground butcher's grade black pepper and sea salt flakes. Topped with a savory peppercorn gravy. 19
Hand dipped, beer battered Atlantic haddock. Fried until golden brown and served with crispy fries, tartar sauce, coleslaw and lemon wedges.
Land-lubber (1 piece): 14
Seafarer (2 pieces): 17
A mixed grill of steak and seafood. Prepared by pairing some of the freshest seafood with prime quality steaks. Influenced by seasonally available products from local farms.
* Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.