A family recipe passed down through the generations. Six baked clams on the half shell with garlic butter, bacon, house bread crumbs and herbs.
Rotating selection of craft cheeses and cured meats with Chef selected accompaniments
Homemade salmon cake, served with arugula, fresh dill and Sriracha sour cream.
7oz Wheel of baked brie, topped with Vermont honey and thyme. Served with crostini’s from locally made bread.
Four Vermont Fresh Pasta raviolis, deep fried and served with our house maple sriracha sauce.
Flannels’ house fries, topped with our house chili and cheddar cheese.
Flannels’ house fries, topped with chicken gravy and cheddar cheese curd.
Our house-made beer cheese dip using vermont brewed long trail ale; with four pretzel sticks.
House-made potato skins, loaded with cheddar cheese and topped with green onions & Sriracha sour cream.
Tortilla chips smothered with pepper jack cheese, grilled peppers, house made Pico de Gallo, and Sriracha sour cream.