Local pork belly, pickled daikon & carrot, cucumber, cilantro, sriracha mayo, 8-inch Amoroso hoagie roll

PORK BELLY BANH MI

Aji Charapita (hot), Mango-habanero (medium), Pineapple-serrano (medium), Pineapple-red Thai (medium).

HOUSE HOT SAUCES

CHICKEN TENDERS

PLAIN FRIES

PLAIN HOT DOG

SEASONAL FRUIT TART

KEY LIME PIE JAR

Tossed with Parmesan, herbs & truffle salt, side of malt vinegar aioli

TRUFFLE FRIES

Israeli couscous, cucumber, bell pepper, onion, kalamata olive, Maplebrook feta, herbs, Greek vinaigrette. Option to add falafel & tzatziki for $5

MEDITERRANEAN COUSCOUS SALAD

Diggers Mirth greens, strawberries, grapes, dried cranberries, Maplebrook feta cheese, walnuts, strawberry-balsamic vinaigrette

STRAWBERRY SALAD

Crispy Lake Champlain perch filets, curtido, sweet corn salsa, chipotle creme fraiche, All Souls corn tortillas (2 per order)

LAKE PERCH TACOS

Chick pea falafel balls, tzatziki, cucumbers, pickled veggies, tahini sauce, tomatoes, dill, pita

FALAFEL PITA

Jericho Settlers Farm squash flowers filled with lemon-basil ricotta, lightly breaded & fried, Aleppo pepper honey drizzle (2 per order)

FRIED SQUASH BLOSSOMS

KIMCHI HOT DOG

Maplebrook Farm mini burrata (8oz), Jericho Settlers Farm cherry tomatoes, basil gastrique, balsamic glaze, Red Hen Bakery crostini

BURRATINI & TOMATOES

Boyden Farm steak, sautéed bell pepper & onion, American cheese, 8-inch Amoroso hoagie roll. Option to add miso-herb roasted mushrooms $2

VERMONT CHEESESTEAK

Fresh Maine lobster tossed with brown butter, buttered brioche roll, chive & lemon. Served with Deep River potato chips & a dill pickle

LOBSTER ROLL

COLD BREW COFFEE

SAN PELLEGRINO

APPLE CIDER

SPINDRIFT

ICED TEA

F&F LEMONADE

NORDICO

Pat pork belly dry and cut into 1/2-inch thick slices or 3–4 inch lengths to fit rolls. Rub both sides with kosher salt, black pepper and brown sugar. In a bowl combine soy sauce, fish sauce and minced garlic; brush onto pork so pieces are evenly coated. Marinate at room temperature 15 minutes or refrigerate up to 2 hours.

Prep and marinate

Heat 1 tablespoon vegetable oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add pork belly pieces in a single layer and sear 2–3 minutes per side until golden-brown and some fat renders. Pour in 1 cup water, reduce heat to low, cover, and simmer gently 25–30 minutes until pork is tender and most liquid has reduced. Uncover and increase heat to medium to glaze the pork for 2–3 more minutes, spooning reduced braising liquid over pieces to caramelize slightly. Remove from pan and let rest 5 minutes, then slice thinly if pieces are large.

Sear and braise

While pork braises, combine rice vinegar, 1 cup water, sugar and 1 teaspoon kosher salt in a small saucepan. Warm over medium heat just until sugar dissolves (do not boil). Place julienned daikon and carrot in a heatproof jar or bowl and pour warm pickling liquid over them. Let cool to room temperature (about 15–20 minutes). Cover and refrigerate at least 30 minutes; these quick pickles will be ready in 30 minutes and keep several days refrigerated.

Make sriracha mayo by whisking together mayonnaise, sriracha and lime juice. Taste and adjust heat or acidity (add more sriracha for heat, more lime for brightness). Transfer to a squeeze bottle or bowl.

If desired, toss thin cucumber slices with 1 teaspoon rice vinegar and 1/4 teaspoon salt; let sit 5–10 minutes to soften and remove excess water. Drain any liquid.

Pick parsley-like cilantro leaves from stems and rinse; pat dry. Thinly slice jalapeño if using.

Warm oven to 400°F (200°C) or heat a skillet. Split hoagie rolls lengthwise leaving a hinge. Spread softened butter on cut sides and toast cut-side down on a skillet or in oven until golden and crisp, about 2–4 minutes.

Spread 1–2 tablespoons sriracha mayo on bottom halves of each roll. Layer 3–4 slices of warm pork belly per sandwich, then a small handful of pickled daikon & carrot, a few cucumber slices, cilantro leaves and jalapeño slices as desired. Add a final drizzle of sriracha mayo on the top half if you like extra heat.

Close sandwiches, press lightly, then slice each on the diagonal if desired. Serve immediately while pork and rolls are warm.

pork belly (skin removed, boneless)

kosher salt

black pepper, freshly ground

brown sugar

soy sauce (or light soy)

fish sauce

garlic, minced

vegetable oil

water (for braise)

daikon radish, julienned

carrot, julienned

rice vinegar

water

granulated sugar

mayonnaise

sriracha

lime juice

cucumber, thinly sliced (unseeded if large)

fresh cilantro leaves

optional jalapeño, thinly sliced

Amoroso-style hoagie rolls (8-inch)

butter (softened, for toasting rolls)

rice vinegar (for cucumber quick cure, optional)

salt

Rinse the aji charapita peppers and remove any damaged stems. Lightly crush the garlic cloves with the flat of a knife.

Prep

In a small saucepan, combine vinegar, water, sugar and salt. Bring just to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 2 minutes.

Simmer

In a blender or food processor add the peppers, garlic, lime juice and the warm vinegar mixture. Blend on high until very smooth, about 30–45 seconds. If the mixture is too thick, add up to 1–2 tablespoons water to reach a pourable hot-sauce consistency.

Blend

Stream in the neutral oil while blending for 5–10 seconds to round the flavor. Taste and adjust salt or lime if needed. Strain through a fine-mesh sieve if you want a smoother sauce, pressing solids with a spatula.

Finish

Transfer to a sterilized bottle or jar. Refrigerate; sauce will keep for 2–3 weeks. Shake before use.

Store

Peel and dice the ripe mango. Stem the habanero (for milder, remove seeds) and roughly chop. Measure honey, vinegar and lime.

For a brighter, fresher sauce skip cooking. For a slightly cooked version, put diced mango, vinegar and honey in a small saucepan and simmer gently 3–4 minutes to soften mango and meld flavors. Cool slightly.

Cook (optional)

Combine mango (cooked or raw), habanero, lime juice, salt, water (or mango juice) and olive oil in a blender. Purée until smooth, 30–60 seconds. Add more water 1 teaspoon at a time if too thick.

Taste and adjust sweetness, acidity or salt. If you prefer a silky texture, push through a fine-mesh sieve and discard fibrous solids.

Adjust & Strain

Bottle and refrigerate. Keeps 1–2 weeks; stir before serving as oil may settle.

Core and dice fresh pineapple into small pieces. Stem serranos and roughly chop (leave seeds for more heat). Measure rice vinegar, lime and sugar.

In a blender add pineapple, serrano, rice vinegar, lime juice, sugar, salt, water and cilantro if using. Blend until smooth, about 30–45 seconds.

Combine

For a slightly thicker, cooked sauce, pour blended mixture into a small saucepan and simmer gently 4–6 minutes, stirring, then cool slightly before bottling.

Heat & Reduce (optional)

Strain if desired for a smoother texture. Transfer to a clean bottle and refrigerate. Keeps 1–2 weeks; shake before using.

Strain & Store

Dice fresh pineapple. Stem red Thai chilies (wear gloves if sensitive) and chop roughly. Measure vinegar, lime, sugar and fish sauce.

Add pineapple, red Thai chilies, white vinegar, lime juice, brown sugar, fish sauce, water and neutral oil to a blender. Purée until very smooth, about 30–60 seconds. Add an extra tablespoon water if needed to loosen.

Taste for balance — add a touch more sugar for sweetness, lime for brightness, or fish sauce for deeper umami. If too sharp, a small pinch of baking soda (very small) can mellow acidity, but use sparingly.

Taste & Adjust

Strain for a silky finish if desired. Bottle and refrigerate; keeps 1–2 weeks. Shake well before serving.

Finish & Store

fresh aji charapita peppers (or substitute small hot chilies)

white vinegar

garlic cloves, peeled

lime juice (fresh)

sugar

neutral oil (vegetable or grapeseed)

ripe mango, peeled and diced

habanero peppers, stemmed (reduce to 1 for milder)

honey

water (or mango juice)

olive oil

fresh pineapple, diced

serrano peppers, stemmed

cilantro (optional)

red Thai chilies, stemmed (adjust for heat)

fish sauce (optional, for umami)

neutral oil

Pat the chicken tenderloins dry with paper towels. If some tenders are very thick, butterfly them or gently pound to an even thickness (about 1/2 inch) so they cook evenly. Place the tenders in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss to coat evenly and set aside for 10 minutes to let the seasoning adhere.

Trim and Season

Place 1 cup all-purpose flour in a shallow dish. Add 1/2 tsp seasoned salt (optional) and a pinch of the remaining black pepper; stir to combine. Dredge each seasoned tender in the flour, shaking off excess.

Flour Station

In a second shallow bowl, whisk together 2 large eggs, 1/4 cup buttermilk (or whole milk) and 1 tsp hot sauce (optional). This thins the eggs slightly and helps the breadcrumb adhere.

Egg Wash

In a third shallow dish combine 1 cup fine breadcrumbs or panko and 1/4 cup grated Parmesan (if using). Mix well. After dredging in flour, dip each tender into the egg wash, then press into the breadcrumb mixture, coating thoroughly. For an extra-crisp double coating, return the coated tender briefly to the egg wash and again to the breadcrumbs.

Breadcrumb Station

Pour about 2 cups vegetable oil into a heavy skillet or cast-iron pan to reach roughly 1/2 inch depth, or use a deep fryer set to 350°F (175°C). Heat oil over medium-high heat until it reaches 350°F on a thermometer or a small breadcrumb sizzles and browns in about 20–30 seconds.

Heat Oil

Working in batches to avoid overcrowding, carefully add breaded tenders to the hot oil. Fry for 2½–3½ minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F so the crust browns without burning before the center cooks.

Fry Tenders

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet (preferred) or to a plate lined with paper towels. Sprinkle lightly with a pinch of salt while hot. Keep cooked tenders warm in a low oven (200°F / 95°C) while frying remaining batches.

Drain

Arrange the tenders on a platter. Optionally squeeze lemon wedges over the tenders and garnish with chopped parsley. Serve immediately with desired dipping sauces such as ranch or honey mustard.

chicken tenderloins

black pepper

garlic powder

paprika (sweet or smoked)

all-purpose flour

fine dry breadcrumbs (or panko, for crunch)

grated Parmesan (optional, for extra flavor)

large eggs

buttermilk (or whole milk)

hot sauce (optional)

seasoned salt (optional)

vegetable oil (or canola) for frying

lemon wedges (optional, to serve)

fresh chopped parsley (optional, garnish)

ranch dressing

honey mustard

Rinse and peel the potatoes if you prefer peeled fries. Cut each potato lengthwise into 1/3- to 1/2-inch thick planks, then stack and slice into 1/3- to 1/2-inch sticks so fries are uniform in size for even cooking.

Place the cut potatoes in a large bowl and cover with cold water (about 2 liters). Swirl them to remove surface starch, then let sit 10 minutes. Drain and repeat rinsing until the water runs noticeably clearer (1–2 rinses).

After rinsing, transfer the fries to a pot and add cold water to cover by about 1 inch. Add 1 tablespoon salt. Bring to a gentle simmer over medium-high heat.

Once simmering, reduce heat to maintain a low simmer and cook the fries for 4–6 minutes until the exterior is slightly tender but the centers are still firm (a knife should meet resistance). Do not boil vigorously or let them become fully soft.

Parboil

Immediately drain the parboiled fries and transfer them to a bowl of ice water (use ~2 cups ice in cold water) to stop cooking. Let sit 5 minutes to cool completely.

Cool and shock

Drain the fries in a colander, then spread in a single layer on clean kitchen towels or paper towels. Pat very dry—moisture on the surface causes oil splatter and prevents proper browning. For best results, let them air-dry 10–15 minutes, then pat again.

Dry thoroughly

Pour about 1 to 1 1/2 cups oil into a heavy-bottomed pot or deep fryer (enough to submerge fries in a single batch but leave headspace). Attach a thermometer and heat oil to 325°F (163°C) for the first fry.

Heat oil

Working in a single layer or small batches (do not overcrowd), carefully lower dry fries into the 325°F oil. Fry 3–4 minutes until pale golden and slightly flexible but not browned. Remove with a slotted spoon or spider and drain on a rack or paper towels. Let cool 10 minutes.

First fry (blanch)

Raise the oil temperature to 375°F (190°C) for the final crisping fry.

Increase temperature

Return cooled fries to the 375°F oil in batches and fry 2–3 minutes until deep golden brown and crisp. Remove and drain on a rack or paper towels immediately to avoid sogginess.

Second fry (crisp)

While still hot, sprinkle the fries evenly with 1 teaspoon fine salt and optional 1/2 teaspoon black pepper. Toss gently to distribute seasoning.

Season

Serve immediately while hot and crisp. Leftover fries can be reheated in a hot oven (425°F/220°C) on a baking sheet for 5–8 minutes to re-crisp.

russet potatoes (medium)

cold water

salt (for boiling water)

neutral oil for frying (vegetable, canola, or peanut)

fine sea salt or kosher salt

optional: ground black pepper

Place 4 cups of water in a medium saucepan and bring to a gentle simmer over medium-high heat.

Prepare and simmer

While water heats, remove hot dog sausages from packaging and, if desired, prick each sausage once or twice with a fork to prevent bursting (optional).

When the water is simmering (small bubbles at the surface), reduce heat to medium-low so it stays at a gentle simmer. Carefully add the 4 sausages to the water.

Simmer the sausages gently for 5–7 minutes, until heated through. If using pre-cooked store sausages, 5 minutes is sufficient; if raw sausages, simmer until internal temperature reaches 160°F (71°C), about 7–10 minutes.

Using tongs, remove the sausages from the water and place them on a plate or directly into the buns.

If you want a lightly warmed bun, quickly toast the inside of each bun in a hot dry skillet for 10–20 seconds per side or brush the inside with a little butter and warm for 15–30 seconds in a skillet or microwave for 10 seconds. For a fully plain hot dog, simply place the warm sausage into the room-temperature bun.

Prepare buns (optional)

If using butter, spread 1/2 tsp butter inside each bun while hot so it melts slightly. Sprinkle a very light pinch of salt over the buttered interior if desired to enhance flavor. These steps are optional — a true plain hot dog can be served without toppings.

hot dog sausages

hot dog buns

butter

In a bowl or food processor, combine 1.5 cups flour, 0.25 cup powdered sugar and 0.125 tsp salt. Cut in 0.5 cup cold cubed unsalted butter until mixture resembles coarse crumbs with some pea-sized bits. Add 1 egg yolk and 0.5 tsp vanilla extract; pulse or mix until incorporated. Add up to 1 tbsp ice water, 1 teaspoon at a time, only if dough is dry and won't hold together. Gather dough into a disc; do not overwork.

Make dough

Wrap disc in plastic and chill at least 1 hour (or up to 2 days). When ready, preheat oven to 375°F (190°C). Roll chilled dough on lightly floured surface to about 1/8-inch thickness and fit into a 9-inch tart pan with removable bottom, pressing into edges and trimming excess. Refrigerate tart shell 15 minutes to relax. Line shell with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, then bake another 8–10 minutes until edges lightly golden and center set. If bottom bubbles, prick with fork before final bake. Let shell cool completely on wire rack.

Chill and blind-bake

In a medium saucepan, scald 2 cups whole milk with a split vanilla bean (scraped seeds and pod) or 1 tsp vanilla extract and 0.125 tsp salt over medium heat until just steaming (do not boil). Remove from heat; if using vanilla bean, let steep 10 minutes off heat, then remove pod.

Heat milk and flavor

While milk steeps, whisk 4 large egg yolks with 0.5 cup granulated sugar until pale and slightly thickened. Whisk in 0.25 cup cornstarch until smooth and free of lumps.

Whisk yolks and starch

Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Pour tempered yolk mixture back into the saucepan with remaining milk. Return to medium-low heat and whisk constantly until mixture thickens and comes to a gentle simmer (about 2–4 minutes). Let simmer 30–60 seconds while whisking to cook the starch fully.

Temper and cook

Remove from heat and stir in 2 tbsp unsalted butter until melted and smooth. If any lumps, strain pastry cream through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent skin forming. Chill until cool, at least 2 hours.

Finish pastry cream

Wash and thoroughly dry fruit. Hull and slice strawberries, slice stone fruit (peaches, plums, cherries) into thin wedges, slice kiwi and figs in half or quarters as needed. Pat fruit dry so pastry cream and glaze stay stable. Arrange fruit in patterns or clusters to cover the tart surface attractively — start from outer edge and work inward or create concentric circles, alternating colors and sizes for contrast. Reserve any small berries to scatter on top.

Prepare fruit

In a small saucepan, warm 0.25 cup apricot jam with 1 tbsp water over low heat, stirring until melted and smooth. Strain if necessary. For a shinier glaze, you can whisk in 0.5 tsp lemon zest. Remove from heat and let cool slightly; it should be thin enough to brush.

Pork Belly Banh Mi

House Hot Sauces

Chicken Tenders

Plain Fries

Plain Hot Dog

Seasonal Fruit Tart

Key Lime Pie Jar

Truffle Fries

Mediterranean Couscous Salad

Strawberry Salad

Lake Perch Tacos

Falafel Pita

Fried Squash Blossoms

Kimchi Hot Dog

Burratini & Tomatoes

Vermont Cheesesteak

Lobster Roll

Cold Brew Coffee

San Pellegrino

Apple Cider

Spindrift

Iced Tea

F&f Lemonade

Nordico