WELCOME TO MR. PICKWICK’S
GASTROPUB & STEAKHOUSE
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.
Four Lily soup 9
Leeks, Vidalia, Red and Spanish onions topped with a garlic crouton and gruyere cheese.
Roasted Duck and Root Vegetable Soup 10
Slow roasted duck, mixed vegetables, swet potatoes and rosemary in a hearty duck broth.
HOUSE SALAD 8
Fresh organic Vermont field greens, tomatoes, red onions, sprouts and cucumbers dressed with our celebrated maple vinaigrette.
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 and
bacon served with a sweet wine vinaigrette.
MR. PICKWICK’S CLASSIC CAESAR SALAD
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 8. Grilled Colossal Shrimp 12. Anchovies 2. Crab Cake 12.
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.
CHARCUTERIE PLATE 14
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 14
Sauteed until golden brown. Served on a bed of arugula with an orange dill gastrique and pearl onion marmalade.
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 brown ale, roasted garlic, grilled jalapenos, honey, tomatillos & cilantro. Grilled baguette
GRILLED LAMB LOLLIPOP 15
Served with a raspberry mint compote and a Napa cabbage slaw
MINI PULLED PORK CHIMICHANGAS 12
Slow braised pulled pork, mango salsa and braised cabbage fried, in flour tortillas.
Served with chipolte aioli and guacamole.
'THE CLASSIC BEEF WELLINGTON' 36
THIS SUPERB DISH HAS BEEN OUR SIGNATURE ENTREE FOR THIRTY YEARS.
Tenderloin of certified angus beef with duck liver pate and a wild mushroom
duxelle wraped in a puff pastry. Baked and served medium rare with a truffle
Madeira demi-glace, cheddar smashed potatoes and seasonal Vt Vegetables.
VERMONT ARTISAN TEMPEH STIRFRY 22
In a spicy peanut, basil & lime sauce with tomatoes, carrots, celery, roasted peanuts & snow peas. Served
with jasmine rice
CORNMEAL BUTTERMILK FRIED MISTY KNOLL CHICKEN 23
Bone in breats and thigh with a roasted plum, eggplant and caramelized vidalia onion chutney,
braised greens and a sweet potato cream.
OVEN POACHED SALMON 25
With mixed olives, toasted hazelnuts, capers, heirloom tomatoes, leeks, roasted garlic and rosemary over
Vermont Fresh Pasta co. Quattro formaggio ravioli.
LOCAL HIGHLANDER BEEF BURGER 8oz 14
Grass-fed Troy Vermont raised highlander burger. Served with lettuce, tomato, red onion, and fries.
Add mixed mushrooms, caramelized onions, bacon, guacamole, cheddar, Swiss, chevre, bleu crumbles, brie $1
VEAL OSSO BUCCO 36
Slow braised veal shanks with red wine, roasted mixed vegetables, herbs
tomatoes, potatoes and veal stock
THE GAMEKEEPERS PIE 22
Bison, boar, venison and elk with vegetables beneath a pastry topping.
Served with mashed potaoes and cheddar cheese.
DUO OF DUCK 32
House smoked maple cider duck breast and confit of duck leg tossed with pecans, tomatoes
and stilton cheese. Served with rice pilaf and roasted beets.
WILD GAME 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 –64
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.
MR. PICKWICK’S CERTIFIED ANGUS STEAKS
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
12 oz NEW YORK STRIP 36
Accessories for “Surf and Turf
LOBSTER TAIL 16
TWO COLOSSAL SHRIMP 12
CRAB CAKE 12
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
A large fillet of Haddock in a superb Bass Ale batter served with hand cut English chips, coleslaw & malt vinegar.
BEEFSTEAK AND KIDNEY PIE
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.
House salad or a cup of our famous mulligatawny soup
Olde Fashioned Fish and Chips – The Best Bangers and Mash
Tempeh Stirfry- Beefsteak and Kidney Pie
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
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.
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