>Coleman Brook Tavern

  
Beet Salad - On a bed of endive with a goat cheese rosette and dill vinaigrette.  

Steamed Clams - A full pound, steamed in butter, garlic, white wine and fresh herbs.

Calamari - Lightly dusted and fried with a spicy chipotle aioli.

Fried Risotto - Chevre filled with pink tomato sauce.

Baked Brie En Croute - Phyllo wrapped with a port poached pear and sliced baquette.

Duck - Pan seared breast with blueberry chipotle demi-glace and chive risotto.

Ahi Tuna - Sesame crusted with purple sticky rice, wasabi sauce and pickled ginger.

Quail - Cornbread and sausage stuffed with sage pan sauce.

Veal Shank - Braised in natural and served with garlic mashed red bliss potatoes.

Scallops - Pan-seared sea scallops with French lentil ragout, duck confit and crispy leeks.

Lamb - Marinated leg steak with rosemary and mint demi-glace and garlic mashed red bliss potatoes.

Fall Hours:  Coleman Brook Tavern is closed for breakfast and lunch as of Sunday, October 25th.  Lunch will resume in mid December.  We are also closed for dinner service on Mondays and Tuesdays from October 26th through November 17th.

And, join us for Thanksgiving Dinner on Thursday, Nov 26th. Traditional buffet includes favorites like Vermont Farmhouse Chowder, Chef Carved Turkey with Sage Gravy, Cornbread and Sausage Stuffing and more!  Served from 3-8 pm, the buffet is $29 for adults and $15 for children 12 & under. 

Preview our wine and dinner menus. Reservations recommended. (802) 228-1435.