Mr. Pickwick's Gastropub at ye olde England Inne, Stowe, Vermont

Our famous menus are the result of 29 years of testing and constant refinement using only the freshest foods and produce available. Our menu features delicious Certified Angus Beef and Japanese Kobe Beef steaks, fresh seafood, poultry, pasta with creative vegetarian dishes and WILD GAME from all corners of the world. Our desserts are legendary. The recipe for our 'signature' dessert has been requested by Gourmet magazine.

"The Connoisseurs Collection" is an assemblage of an award-winning selection of wines, rare ales, vintage ports, single malts, and small batch bourbons. Critically acclaimed by the International Press, it offers "something unique and satisfying to every palate."

Mr. Pickwick's Gastropub and Steakhouse has been featured on television in the US, Canada, England, and Europe. The diversity of our clientele is appealing, from Vermont farmers to Francis Ford Coppola, Deep Purple to Lord Litchfield. The newspaper USA Today commented that we are "The place not to miss in Stowe."

In our CELLARS rest several thousand bottles of wine, vintage ports, rare cognacs, single malts and small batch bourbons alongside an impressive variety of ales and lagers .Most recently we have added a collection of extraordinary Gins from both Europe and thge USA. Since 1991, we have been honored by the 'Wine Spectator Magazine' as the recipient of their Award of Excellence having in their words "one of the finest wine lists in the world.

BEST of all are our seasoned team of professionals dedicated to the art of service, determined to exceed the expectations of every guest. Proof of this success is obvious for all to see, where in the restaurant the huge beams are dotted with hundreds of brass plaques each bearing the name of guests who have returned for their 5th stay here in the Inn.

Mr. Pickwick's Gastropub and Steakhouse is open daily:
Breakfast: 7:30 am to 10:30 am
Lunch: 11:30 am to 3:00 pm
Dinner: 5:00 pm to closing
Bar Menu 11:30 am to closing

For special event dinners and groups of 6 or more a credit card is required to secure a reservation

"Attention to detail combined with a flair for innovation makes a visit as much of an event as an experience"
- The Stowe Guide

Dinner Menu- Click Here to Preview

WELCOME TO MR. PICKWICK’S

GASTROPUB & STEAKHOUSE

-SOUPS-

OUR SUPERB & VERY FAMOUS MULLIGATAWNY SOUP 10

Vegetables, fruits chicken and herbs in a delicious lightly curried stock.

Our recipe has its origins in the kitchens of the Raj of India from the nineteenth century.

THE VERY BEST FOUR LILY SOUP 9

Leeks, Vidalia, Red and Spanish onions topped with a garlic crouton and gruyere cheese.

CULLEN SKINK 9

A fantastically delicious smoked haddock chowder with a selection of onions & potatoes. Creamy & indulgent despite its lack of cream. It’s a speciality born in the Scottish town of Cullen. The word “skink” is their local vernacular for soup! Hence Cullen Skink!

-SALADS-

HOUSE SALAD 8

Fresh organic Vermont field greens, tomatoes, red onions, sprouts and cucumbers dressed with our celebrated maple vinaigrette.

SPINACH SALAD 10

Organic baby spinach with red onions, walnuts, grape tomatoes and local chevre dressed with a tomato vinaigrette.

ARUGULA SALAD 10

Vermont arugula salad with sweet red wine poached pear, stilton cheese, bacon lardons served with a sweet red wine vinaigrette.

MR. PICKWICK’S CLASSIC CAESAR SALAD 9

Crispy romaine hearts tossed in Caesar dressing with fresh asiago cheese & croutons.

Add any of the following to your choice of salad:

Grilled Chicken 8. Grilled Salmon 12. Grilled Colossal Shrimp 12. Anchovies 2. Crab Cake 12.

-STARTERS-

OUR LEGENDARY WILD BOAR RIBS 18 (A House Specialty)

Braised in red wine with our special spices including star anise. Served with barbeque sauce and

sesame cucumber slaw. The flavours are amazing.

FRENCH STYLE COUNTRY PATE 12

Served with sliced crusty bread, sweet gherkins, red onions and grain mustard with a side of arugula salad dressed with lemon and honey vinaigrette.

CHARCUTERIE PLATE 15

A selection of 3 local meats served with nuts, gherkins, whole grain mustard & baguette.

ARTISAN CHEESE PLATE 15 for three servings

Your selection of artisan cheeses served with sliced crusty bread, crackers and fruits.

JUMBO LUMP CRABCAKE 15

Sauteed until golden brown. Served on a bed of arugula with an orange dill gastrique and pearl onion marmalade.

CALAMARI 12

Flash fried calamari dressed in our unique secret spicy dressing.

OYSTERS ON THE HALF SHELL market price

Served with either mignonette or cocktail sauce.

PRINCE EDWARD ISLAND MUSSELS 13

Sauteed with fennel, tomatoes, mixed fresh herbs, saffron, spinach & crème fraiche

SMOKED DUCK BREAST 13

House smoked chilled duck breast sliced thin over frisee with a blackberry jalapeno drizzle, pickled grape

tomatoes and fried onion straws

VERMONT BLUE LEDGE FARMS CAMEMBRIE AND FIG EN CROUTE 13

Served with a sweet berry compote.

DUCK CONFIT, APPLE, AND CHEVRE RANGOON 12

With fire roasted tomato coulis.

-MAIN COURSES-

VERMONT ARTISAN TEMPEH STIRFRY 22

In a spicy peanut, basil & lime sauce with tomatoes, carrots, celery, roasted peanuts & snow peas. Served

with jasmine rice

MISTY KNOLL CHICKEN STATLER 23

Cider, maple, abd Coleman's spicy mustard marinated. Served with green lentil pilaf and Grafton cheddar cauliflower coulis.

BAKED TOMATO DILL SALMON 24

On a bed of wilted spinach. Topped with a soft poached egg and clothbound cheddar. Served with rice pilaf.

LOCAL HIGHLANDER BEEF BURGERr 8oz 14

Grass-fed Troy Vermont raised highlander burger. Served with lettuce, tomato, red onion, and fries.

Add on mixed mushrooms, caramelized onions, bacon, guacamole, cheddar, Swiss, chevre, bleu crumbles, brie 0.75 each

SLOW BRAISED VENISON OSSO BUCCO 26

With mixed vegetables and new potatoes.

BAKED SEAFOOD CASSEROLE 27

Cod, salmon, crab, shrimp with grape tomatoes, spinach, scallions, and basil in a mozzarella, cheddar, and chevre cream sauce. Served with jasmine rice.

VERMONT FLACK FAMILY FARMS ORGANIC DUCK 35

Seared breast served medium rare with a fire roasted heirloom tomato concasse and confit of leg tossed with apples, pecans, spinach, and stilton. Served with wild mushroom raviolis

WILD SAUSAGE MIXED GRILL 27

Grilled Elk sausage with Madeira, Venison with blueberries, duck with orange liquor, and wild boar andouille sausages. Served with wild boar bacon braised cabbage and white bean cassoulet.

JAPANESE KOBE BEEF SIRLOIN STEAK (A House Specialty)

Kobe beef is the most exclusive beef in the world. Each animal is pampered like a child, fed large quantities of beer mash, brushed with sake & massaged. With up to ten times the marbling of others, its low fat content & delicious buttery taste it is the connoisseurs choice.

6oz – 42 12oz –62

Please note: Kobe beef is rare and supplies are extremely limited.

We try our best to ensure a consistent supply but there are times when we may be sold out.

We apologize for the rare occasions when this does occur.

Consider our private meeting and dining rooms for your next celebration, party gathering, wedding, family reunion group or corporate event.

Kids will be Kids. Parents please, be parents. We respectfully request that children should remain seated at the table & use their ‘little’ voices, so that everyone may enjoy their meal. Thank you J

SOME SPECIALTY DISHES FROM MOTHER ENGLAND

THE CLASSIC BEEF WELLINGTON 36

The House Specialty

Tenderloin of beef with duck liver pate & a wild mushroom duxelle is wrapped in puff pastry, baked & SERVED MEDIUM RARE with a truffle Madeira demi-glace.

TRADITIONAL OLDE FASHIONED ENGLISH FISH AND CHIPS 21

A large fillet of Haddock in a superb Bass Ale batter served with hand cut English chips, coleslaw & malt vinegar.

BEEFSTEAK AND KIDNEY PIE 21

Steak and veal kidneys are combined in a rich & tasty sauce beneath a pastry crust. Served with traditional

mashed potatoes & seasonal Vermont vegetables.

THE BEST ENGLISH BANGERS AND MASH 20

Authentic English style pork sausages grilled & served with delicious mashed potatoes, a mouthwatering onion gravy

& English green peas.

Mr. Pickwick’s 3 Course Special Fixed Price Menu 29.95

Available Sunday through Thursday. Not available during Holiday or Special Event Periods.

Please note this prixe fixe menu may not be discounted with any coupon, membership card or other promotion whatsoever. This menu may not be split and no substitutions may be made.

Starter:

House salad or a cup of our famous mulligatawny soup

Entrée choices:

Olde Fashioned Fish and Chips – The Best Bangers and Mash

Tempeh Stirfry- Beefsteak and Kidney Pie

Dessert choices:

House Crème Brulee or Ice Cream Sundae

Kindly note 18% gratuity is automatically added to checks for parties of 6 or more & to all separate checks. A SPLIT PLATE CHARGE of $10 applies to some entrees. We are not able to split other courses. We regret substitutions are unavailable. Please let us know of any special dietary restrictions you may have. We shall try our best to accommodate such.

# Houseguests staying in the Inne on the MAP dining plan may select a soup or salad, an entrée (petite where the choice applies) and a dessert. A surcharge will apply on certain other items marked with # or ##. Please check with your server. # = $10 ## = $20

*According to the Vermont Dept of Health, consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions

MR. PICKWICK’S CERTIFIED ANGUS STEAKS###

We proudly serve only the very finest beef available.

We are licensed to sell Certified Angus Beef Steaks which are a consistently superior product offering superb mouthwatering flavours.

Only 8% of U.S. beef meets the required standards to become Certified Angus Beef Steaks

Do not confuse these with any other Angus brand products. These are the finest available.

14 oz BONE IN RIBEYE 37

8 oz FILET MIGNON 36

5 oz PETITE FILET MIGNON 22

16 oz T BONE 37

20 oz PORTERHOUSE 49

12 oz NEW YORK STRIP 36

Accessories for “Surf and Turf”

LOBSTER TAIL 16

TWO COLOSSAL SHRIMP 12

CRAB CAKE 12

Complimenting side orders 4

TRUFFLED MASHED POTATOES

BAKED POTATO

ASPARAGUS SPEARS

HAND CUT STEAK FRIES

MUSHROOM MEDLEY

CARAMALIZED ONIONS

PREMIUM ENGLISH STILTON

RICE PILAF

OUR FINEST VEGETABLES

SUPERB WINES TO COMPLIMENT YOUR CHOICE OF STEAK

Our wine cellar houses an extensive selection of fine wines. Here are four classic American Cabernets that will pair perfectly with your selected Certified Black Angus Steak.

Powers Cabernet Sauvignon. Columbia Valley Washington State 2007…...36

Smith and Hook. Central Coast California 2007…………………………....49

Silver Oak Cabernet Sauvignon. Alexander Valley California 2006….…...120

Silver Oak Cabernet Sauvignon. Napa Valley California 2006……….…....250

MR. PICKWICK’S ALE TASTING DINNER SERIES

*We invite you to join us for one of our superb Ale Tasting Dinners held monthly.

Chef Somerset designs a special four course menu to compliment the featured style of brewing of that month. We are frequently joined by a brewers or their representatives who add interesting anecdotes and fascinating details to help us learn more about this interesting art. Please see your server for additional details and a copy of the schedule .

Kindly note seating for these popular dining events are limited.

Dining To avoid disappointment Please Make Your

Dinner Reservations Early. 802 253 7558