Hinesburgh Public House - Menu completo

Seitan skewered with bell peppers, red onion, and native mushrooms, served over coconut-curried rice with a cilantro lime sauce, topped with dry roasted peanuts and served with the vegetable of the d

Iceberg wedge served over beefsteak tomatoes and topped with vermont smoke cure bacon and our house-made blue cheese dressing. make it vegetarian by subbing with rhapsody vermont certified organic

Native greens, pickled radishes, with chopped snow peas, and toasted sunflower seeds, tossed in a roasted onion vinaigrette and topped with feta cheese. add your favorite protein: faroe island salmon

All natural chicken quartered and rubbed with a house made vermont jerk, slow smoked over pecan wood. served over dirty rice with kidney with the vegetable of the day, gluten free

Tender all-natural chicken wings tossed in your choice of our mapleberry bbq, gluten-free sesame honey soy, or traditional buffalo sauce

Crisp romaine lettuce tossed with our house made caesar dressing croutons, topped with shaved parmesan. add your favorite protein: faroe island salmon $7.00, misty knoll chicken $7.00, or grass roo

Corn meal crusted native perch served with a spring slaw and a classic house made tartar sauce. Gluten free

Sustainably farmed salmon from the faroe islands, pan seared and served over a white bean spinach salad and topped with an almond citrus relish. Gluten free

Four large sea scallops lightly seasoned and pan seared, served over a snow pea puree and a red pepper succotash, gluten free

Standard fare, offering broiled fresh haddock, seasoned hand-cut fries, drizzled with tarragon vinegar, served with a house made dill sauce.

Certified vermont organic rhapsody tempeh blended with red peppers, ginger, seaweed, and old bay seasoned panko crumbs. pan seared, topped with sriracha remoulade, and served over native greens vegan

Two from-scratch belgian-style pretzels, sprinkled with sea salt and served with a maple dijon mustard or a vermont raclette cheese sauce, vegetarian can be vegan

French fries, fingerling potatoes, or quinoa

Apple wedges, pear wedges, orange segments, fruit will vary with the seasons

Small house salad, carrot sticks, or the vegetable of the day

Shell pasta smothered in a variety of vermont cheeses with vermont smoke cure bacon and pickled jalapenos. topped with breadcrumbs then baked until golden brown

Tossed in a belgian wheat beer reduction with fennel, ramps, lemon, and vermont smoke cure summer sausage, served with a grilled focaccia

Vermont-raised all natural grass-fed beef brisket, slow smoked over cherry wood for hours, finished with our house made carolina bbq sauce, served with our collard greens and red flannel hash.