Perfect Meal Starting
Appetizers
Our Daily Bread
Serving of our fresh baked daily bread, featuring King Arthur Flour. Served with house made whipped bone marrow truffle butter or maple whipped butter.
Bone Marrow Wagyu Tartar
Slow roasted split bone marrow topped with Snake River Farms tenderloin wagyu. Garnished with house grown micro greens, capers, lemon zest & tobiko caviar. Served with house made crostini’s.
Cheese & Charcuterie
Rotating selection of local artisan cheeses, cured meats, and our house made crostinis.
Wagyu Carpaccio
Thin sliced Wagyu Tenderloin from Snake River Farm. Seasoned with sea salt, rainbow pepper corn & black garlic. Garnished with anchovy aioli, capers, baby arugula, shallots and Cavendish Game Bird Farm quail egg yoke.
Maple Candied Bacon
1/2” Thick apple wood smoked Duroc bacon, candied in Vermont Maple Syrup and our spicy house seasoning.
Marinated Quail Eggs & Olives
Locally sourced quail eggs from Cavendish Game Bird Farm, marinated in Napa Valley grape-seed oil, with olives, and fresh herbs.
Roasted Quail Legs
Locally sourced quail legs from Cavendish Game Bird Farm, seasoned with salt, pepper, and garlic.
Fresh
Soups & Salad
Soup du Jour
Inspired by the season and availability of locally sourced ingredients.
French Onion Soup
Caramelized onions cooked in our made from scratch broth using bone marrow stock, beef trimmings and herbs. Topped with house made crostini and provolone cheese.
Sanctuary Salad
Our twist on a Italian salad featuring locally sourced greens, artichokes, olives, fresh tomatoes, pepperoncini peppers, green peppers, cucumber, prosciutto, feta and crumbled crostinis. Topped with our house creamy Italian dressing and fresh oregano.
Caesar Salad
Fresh romaine lettuce tossed in house made caesar dressing garnished with house made crumbled crostinis, toasted capers, shaved parmesan, crispy prosciutto, anchovies and lemon zest.
Wedge Salad
Full head of romaine lettuce, split to wedges. Topped with red onions, chives, duroc bacon, diced hard boiled duck egg, bleu cheese crumbles, and our house made bleu cheese dressing.
Lite Fare
Sanctuary burger
Learn more about this dish, in our featured dish blog post!
1/2 lb seasoned blended wagyu beef patty (chuck, brisket, & ribeye), topped with caramelize shallots, green onions, shiitake mushrooms, locally sourced greens, seaweed salad, swiss cheese, and our house sauce. Served on a garlic butter toasted brioche bun.
1/2 lb seasoned blended wagyu beef patty (chuck, brisket, & ribeye), topped with caramelize shallots, green onions, shiitake mushrooms, locally sourced greens, seaweed salad, swiss cheese, and our house sauce. Served on a garlic butter toasted brioche bun.
Steak & Cheese
House blend of beef trimmings from, with roasted peppers, onions, and three cheese blend.
Served on fresh baked bread with bone broth Au Jus.
Muffuletta sandwich
Selection of cured meats, roasted red peppers & artichokes, olive tapanade, arugula, mozzarella, provolone and maple balsamic vinaigrette. Served on fresh baked bread.
VT Grilled Cheese
Vermont Sharp Cheddar Cheese, Maple Candied Bacon, and apple slices. Served on fresh baked bread with a maple syrup drizzle.
Classic BLT
Duroc thick sliced applewood smoked bacon, fresh greens, and vine ripped tomatoes. Served on toasted fresh baked bread with garlic aioli.
Sanctuary Flatbread
Our spin on a classic French Riviera Pissaladière Flatbread. House made flat bread in our historic Vermont made stone oven. Brushed with herb infused olive oil, sweet caramelized onions, red bell peppers, anchovy fillets, and nicoise olives. Garnished with shaved parmesan and fresh herbs.
Soup / Salad / Bread
The perfect light meal; featuring Soup du Jour, a serving of Sanctuary salad and a wedge of our daily bread.