Dinner

CHALKBOARD SPECIALS

: Crudo*
: Charcuterie Board
: Daily Flatbread
: Chef’s Plate

STARTERS & SIDES

: BTT black pepper & parmesan fries, chipotle aioli $5
: Assorted house crafted pickled vegetables $6
: Whipped ricotta, seasonal preserve, grilled bread, sea salt, evoo $7
: Fried feta cheese, lemon honey, togarashi $8
: Crispy Brussels sprouts, pancetta vinaigrette $8
: Charred broccoli, puttanesca, fried garlic, oregano vinaigrette $8
: Burrata, pickled peaches, pesto, vincotto, croutons $14
: Pan roasted jumbo lump crab cake, portabella mushrooms, Yukon potato, spinach, Manchego, garlic cream $15
: Gulf oysters, bechamel sauce, baby spinach, parmesan, panko, grilled bread $14
: Wings, choice of sauce:(sweet chili, buffalo, harissa bbq), blue cheese dip, celery $12

SOUP/SALADS

: Butternut squash bisque, pickled shallots, toasted pepitas $8

: Baby red and green kale, roasted honeycrisp apples, aged Vermont cheddar, pearl barley, spiced pecans, maple-cider vinaigrette $12

: Warm farro, roasted baby carrots, radish, candied pistachios, Mahon cheese, currants $12

: Roasted sweet potato, Brussels sprouts, crispy fennel, sunflower seeds, chestnuts, coriander-orange vinaigrette $12

: Caesar salad, baby gem lettuce, parmesan, smoked bacon, white anchovies, crispy baguette croutons $12

Add to any salad: Grilled Chicken $6, Grilled Shrimp $7, Salmon* $9, Swordfish* $9 

SANDWICHES

: Falafel, hummus, baba ganoush, cilantro zhug, cukes, naan bread, fries $14
: Lamb burgeza*, fried feta, honey, lettuce, tomato, herb yogurt, fries $17
: Grilled swordfish sandwich*, cherry tomato and caper relish, baby greens, lemon aioli, sourdough roll, fries $17
: House smoked pastrami, beer cheese, pickles, spicy mustard, rye bread, fries $16
: Gochujang-glazed pork belly, cukes, carrots, pickled onion slaw, garlic aioli, grilled ciabatta roll $16
: Grilled cheese with brie, aged cheddar, Swiss, apples, bacon, balsamic glaze, fries $14
: Crispy chicken sandwich, lettuce, tomato, bread & butter pickles, lemon slaw, spicy remoulade, onion brioche bun, fries $15
: BTT burger*, Vermont cheddar, maple bourbon caramelized onions, bacon, lettuce, tomato, pickle, brioche bun, fries $17
: 14 oz NY strip steak*, BT&T fries, creamed spinach gratin, bordelaise $34
: Grilled sea scallops*, caramelized fennel puree, charred cauliflower, orange-rosemary vinaigrette, crispy onion strings $28
: Atlantic salmon*, wild mushroom risotto, baby spinach, lemon preserve $23
: Seared Duck breast, parsnip puree, baby carrots, cherry banyuls gastrique, pickled blueberries $26
: Pan-roasted Statler chicken, fall veggie hash, thyme jus $21
: Red curry brown rice stuffed acorn squash, tempeh, baby kale, oyster mushrooms, toasted pepitas $18
: Gluten free mushroom & spinach lasagna, taleggio, tomato sugo $19 mains

MAINS

: 14 oz NY strip steak*, BT&T fries, creamed spinach gratin, bordelaise $34
: Grilled sea scallops*, caramelized fennel puree, charred cauliflower, orange-rosemary vinaigrette, crispy onion strings $28
: Atlantic salmon*, wild mushroom risotto, baby spinach, lemon preserve $23
: Seared Duck breast, parsnip puree, baby carrots, cherry banyuls gastrique, pickled blueberries $26
: Pan-roasted Statler chicken, fall veggie hash, thyme jus $21
: Red curry brown rice stuffed acorn squash, tempeh, baby kale, oyster mushrooms, toasted pepitas $18
: Gluten free mushroom & spinach lasagna, taleggio, tomato sugo $19

DESSERT

: Creme brulee, ask your server for details $9
: Sticky chocolate bread pudding $9

Before placing your order please inform your server if a person in your party has a food allergy. When preparing your allergy orders, we strive to take all reasonable precautions to ensure the safety of our Guests. We do not, however, have separate fryers, grills, ovens or other designated equipment, and there are other items within the kitchen that contain allergens. Those with severe allergies are advised to take these factors into consideration.

*May be served raw or undercooked. Consuming raw or undercooked meat, fish, poultry or eggs may result in foodborne illness.

V.10.11.19