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.

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.

 

-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 and

                                                          bacon served with a sweet 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 8. 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.

  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.

                                                                                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 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.

.

-MAIN COURSES-

 

'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 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 22

         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

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.

Follow us on www.facebook.com/pickwicks

WELCOME TO LUNCH AT MR. PICKWICK’S


OUR FAMOUS MULLIGATAWNY SOUP 9 (A House Specialty)
Vegetables, chicken, herbs and fruit in a lightly curried stock

FOUR LILY SOUP 9
Leeks, vidalia, red & Spanish onions topped with a garlic crouton & a layer of Gruyere cheese

HARVEST MARKETS’ ARTISAN BREAD BASKET & CABOT BUTTER 3

MR. PICKWICK’S HOUSE SALAD 7
Organic field greens, tomatoes, red onions, carrots & cucumbers with our celebrated maple vinaigrette

MR. PICKWICK’S CLASSIC CAESAR SALAD 8
Crispy romaine hearts tossed in our classic Caesar dressing with fresh parmesan cheese & croutons

SPINACH SALAD 10
Organic baby spinach with red onions. Toasted hazelnuts, grape tomatoes and goat cheese dressed with a tomato vinaigrette

ADD ANY OF THE FOLLOWING TO YOUR CHOICE OF SALAD
GRILLED CHICKEN 7 – GRILLED SALMON 8
ANCHOVIES 2 – CRABCAKE 9 – GRILLED STEAK 10

CHEF’S DAILY MAC AND CHEESE 12
A special gourmet cheese lovers sauce over macaroni enhanced with the chef’s daily recipe ‘twist’.

MR. PICKWICK’S PUB CHEESE PLATE 11
Our blend of cheddar & blue cheese, port wine, herbs, bacon, peppers & onions. Served with gourmet crackers & thinly sliced Granny Smith apples. Also available to take home in a 7.5oz jar.

OUR FABULOUS FRITES 8
Large house cut Russet potatoes coated with truffle oil, asiago cheese & herbs

LUMP CRABCAKE 14
Lump crab delicately seasoned with herbs & served with our own preserved lemon vinaigrette

CALAMARI 11
Tender calamari coated in seasoned flour is flash fried, tossed in a balsamic chili sauce with fresh cilantro & parmesan cheese. Garnished with fresh lime & field greens

PRINCE EDWARD ISLAND MUSSELS 13
Steamed in a smoked Gouda and chardonnay broth. Served with Harvest Market bread


WILD BOAR RIBS 18 (A House Specialty)
Slowly braised in red wine with our special spices & star anise. Served with barbeque sauce & sesame cucumber slaw.

MR. PICKWICK’S CONNOISSEURS HEALTHY BUFFALO BURGER 16
Our 8 ounce buffalo beef burger is cooked to order and served with beefsteak tomatoes and sweet Vidalia onions with wild lettuce on a Harvest Market’s fresh baked French Roll.
Served with a cone of fries

FRENCH STYLE COUNTRY PATE 9
Served with sliced crusty bread, sweet gherkins, red onions, and grain mustard with a side of arugula salad dressed with our own preserved lemon vinaigrette

*THE WINDSOR 12
A freshly baked crusty baguette served room temperature with brie, heirloom tomatoes, Provencal olives & organic Vermont pesto.

*THE ARUNDEL 12
Shaved roast beef, sautéed mushrooms and onions with horseradish cheddar cheese on a bed of radish sprouts with mayo on a fresh artisan roll

*THE BALMORAL 12
Grilled portabella mushroom, Camembert cheese, hickory smoked bacon with heirloom tomato and watercress with light mayo spread on sourdough bread

*THE SANDRINGHAM 12
Grilled chicken, avocado, bacon, alfalfa sprouts and fresh tomato with melted Vermont cheddar cheese and light chipolte mayo in a spinach wrap

*THE CLASSIC MONTE CRISTO 12
Turkey, ham, Swiss cheese on whole wheat bread dipped in French toast batter grilled to golden brown served with Vermont maple syrup dip.

*ADD A CUP OF SOUP OF THE DAY TO THE ABOVE SANDWICH’S 4.75

TRADITIONAL OLDE ENGLISH FISH AND CHIPS 21
A large fillet of Haddock flash fried in special beer batter. Fresh hand cut chips & coleslaw

THE VERY BEST BANGERS AND MASHED 20
Pork sausages grilled & served with cheddar mashed potatoes, onion gravy & sautéed peas.

Split plate charge of $5 applies.
18% gratuity is added to parties of 6 or more.
Consuming raw foods may increase risks of food borne illness.