GRAND BANKS

7oz bistro filet, house – made spicy Southwest steak sauce, crispy fried onions, brew fries, and small mixed green salad

PUB STEAK

Grilled Cabot Cheddar

Herb marinated grilled chicken thighs, seasonal veggie, small mixed green salad, and potato salad

GRILLED CHICKEN THIGHS

Grilled Chicken Victoria

Shaved steak, Cabot cheddar, peppers, caramelized onions

Philly Cheese Steak

Toasted BLT

VT Island Ice Cream

Chocolate Brownie

Buffalo tenders, jack cheese, LTO, side blue cheese dressing

Buffalo Chicken Wrap

Our bodacious brownie smothered with vanilla ice cream, chocolate sauce and whipped cream

Brownie Sundae

Jack cheese, spicy sweet & sour sauce, LTO

Grilled Chicken Wrap

Turkey Rachael

Corned Beef Reuben

Spinach, tomato, pickled red onion, garlic mayo

Cajun Fried Chicken Sandwich

Cabot cheddar, lettuce, tomato, red onion

VPB Burger

French Onion Burger

Cabot cheddar, two house – made onion rings, VT maple BBQ, lettuce, tomato, red onion

VT Maple BBQ Burger

Cabot cheddar, house – made hummus, baby spinach, tomato, red onion

Spicy Black Bean Burger

Vermont Creamery goat cheese, baby spinach, tomato, red onion, light creamy horseradish sauce

Spinach & Goat Cheese Burger

Swiss, chipotle aioli, avocado spread, baby spinach, tomato, red onion

Turkey Burger

SHEPHERD'S PIE

Spicy Jalapeño Burger

rolled into savory pastry and baked, house – made apple chutney and brew fries

TOAD IN THE HOLE

Place a rocks glass or coupe in the freezer for a few minutes, or fill it with ice water while you prepare the cocktail to chill it.

Chill glass

Add the aged rum, cognac, fresh lime juice, fresh grapefruit juice, falernum, allspice dram, simple syrup, and Angostura bitters into a cocktail shaker.

Combine ingredients

Fill the shaker with regular ice (about 1 cup). Secure the lid and shake vigorously for 12–18 seconds, until the outside of the shaker becomes frosty and well chilled.

Add ice and shake

If you chilled the glass with ice water, dump it out. Fill the chilled rocks glass or coupe with crushed ice (about 1 cup) to create a cold bed for the cocktail.

Prepare serving glass

Strain the shaken cocktail through a fine mesh strainer (and the shaker’s strainer if available) over the crushed ice. This removes small ice shards and any pulp for a clean, silky texture.

Double-strain over crushed ice

Express the oils of the grapefruit twist over the drink by holding the peel skin-side down above the cocktail and giving it a quick twist, then drop it in or rest a grapefruit wheel on the rim. Add a mint sprig for aroma if desired. Serve immediately.

Garnish and finish

Provide a short straw or small cocktail spoon for sipping through the crushed ice. Sip slowly to enjoy the layered spice, citrus, and oak flavors.

Serve

Aged rum (or dark rum)

Cognac

Fresh lime juice

Fresh grapefruit juice

Falernum

Allspice dram (or pimento dram)

Simple syrup (1:1)

Angostura bitters

Ice (for shaking)

Crushed ice (for serving)

Grapefruit twist or wheel (garnish)

Mint sprig (optional garnish)

Pat steaks dry with paper towels. Evenly sprinkle 3/4 tsp kosher salt and 1/2 tsp black pepper on each side of each 7 oz bistro filet (adjust salt depending on preference). Let rest at room temperature for 20–30 minutes while preparing other components.

Season steaks

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbs neutral oil. When oil shimmers, add steaks and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and add 2 tbs butter, crushed garlic cloves and thyme sprigs to the pan. Tilt pan and spoon melted butter and aromatics over the steaks (baste) for 2–3 more minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness. Transfer steaks to a cutting board and tent loosely with foil to rest 5–7 minutes before slicing.

Pan-sear and baste

While steaks rest, combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tbs finely chopped chipotle in adobo, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tbs fresh lime juice, 1 tsp honey, 1/2 tsp hot sauce (optional), and 1/4 tsp salt in a small bowl. Whisk until smooth and taste-adjust for heat and acidity. Refrigerate until ready to serve.

Cut the 2 medium russet potatoes into 1/4–1/2 inch sticks. Place fries in a bowl of cold water and soak 20–30 minutes to remove surface starch. Drain and pat thoroughly dry with towels.

Prep potatoes

In a large bowl whisk together 2 tbs flour, 1 tsp cornstarch, 1 tsp salt and 1/2 tsp black pepper. Toss the dried fries with the dry mixture to coat. Heat 1 cup vegetable oil in a heavy skillet or deep pot to 325°F (moderate fry). Fry potatoes in batches 3–4 minutes until pale and slightly tender but not browned. Remove to a paper towel–lined tray. Raise oil temperature to 375°F. Lightly toss the par-fried potatoes with 1/2 cup cold beer (this creates a light exterior crisp). Fry again in batches at 375°F until golden and crispy, about 2–3 minutes. Drain on paper towels and season with a pinch more salt while hot.

Coat and fry

Slice the medium yellow onion into 1/8–1/4 inch rings and separate into individual rings. Soak the rings in 1/2 cup buttermilk for 10 minutes to tenderize and help coating adhere.

Prepare onions

Combine 3/4 cup all-purpose flour, 1/2 tsp salt and 1/4 tsp paprika in a shallow bowl. Heat 1 cup vegetable oil in a skillet to 350°F (or medium-high until shimmering). Dredge soaked onion rings in the flour mixture, shaking off excess, and fry in batches 2–3 minutes until golden brown and crisp. Remove to paper towels to drain and lightly salt while hot.

Batter and fry

In a small bowl whisk together 1 tbs red wine vinegar, 1 tbs extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Toss dressing with 4 cups mixed salad greens, 1/2 cup halved cherry tomatoes and 1/4 cup thinly sliced cucumber just before serving.

Slice rested steaks against the grain into 1/2-inch slices. Plate a portion of brew fries alongside each steak. Spoon 1–2 tbs of the spicy Southwest steak sauce over the sliced steak and serve remaining sauce on the side. Top the steak with a small handful of crispy fried onions. Add a small mixed green salad to the plate. Garnish with a sprinkle of chopped fresh parsley and a lemon wedge. Serve immediately.

bistro filet (center-cut) steaks

kosher salt

freshly ground black pepper

neutral oil (canola or vegetable)

unsalted butter

fresh garlic (crushed)

fresh thyme sprigs

mayonnaise

ketchup

chipotle in adobo (finely chopped)

smoked paprika

ground cumin

fresh lime juice

honey

hot sauce (optional)

salt

russet potatoes (peeled or scrubbed)

cold water (for soaking)

all-purpose flour

cornstarch

ground black pepper

vegetable oil (for frying)

cold beer (lager or pale ale)

yellow onion

buttermilk

paprika

mixed salad greens

cherry tomatoes (halved)

cucumber (thinly sliced)

red wine vinegar

extra-virgin olive oil

Dijon mustard

chopped fresh parsley

lemon wedges

Spread the softened unsalted butter evenly on one side of each slice of bread. If you like a hint of garlic, sprinkle the garlic powder across the buttered sides and gently rub it in so the flavor is even.

Prepare bread and butter

Place one slice of bread butter-side-down on a cutting board or plate. If using Dijon mustard, spread it on the unbuttered side of that bread slice. Arrange the Cabot sharp cheddar slices evenly on top, covering most of the slice so cheese melts uniformly. Season the cheese with the freshly ground black pepper. Top with the second slice of bread, butter-side-up.

Assemble sandwich

Heat a nonstick skillet or cast-iron pan over medium to medium-low heat for about 2–3 minutes until warm but not smoking. For an electric griddle, set to about 325–350°F (160–175°C). Using medium-low heat helps the cheese melt fully without burning the bread.

Preheat pan or griddle

Place the assembled sandwich in the preheated pan. Cook for 3–4 minutes on the first side, pressing gently with a spatula or using a second spatula to apply light, even pressure. Check the underside occasionally; when golden brown, carefully flip the sandwich and cook the second side another 2–3 minutes until that side is also golden and the cheese is melted. If the bread is browning too quickly before the cheese melts, reduce the heat and cover the pan for 1–2 minutes to trap heat and encourage melting.

Grill the sandwich

Remove the grilled sandwich from the pan and transfer to a cutting board. Let rest for 1 minute to allow the cheese to settle, then slice in half diagonally or down the middle. Serve immediately.

Rest and serve

bread (White, Wheat, or Rye)

Cabot sharp cheddar cheese, sliced

unsalted butter, softened

 Dijon mustard (optional)

garlic powder (optional)

In a medium bowl or measuring cup, mince the garlic and finely chop parsley and thyme. Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, minced garlic (4 cloves), 2 tablespoons parsley, 1 tablespoon thyme leaves, 1 teaspoon minced rosemary, 1 teaspoon Dijon mustard and 1 teaspoon honey until combined. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.

Make the marinade

Pat the 6 chicken thighs dry with paper towels. Place thighs in a large zip-top bag or shallow dish and pour the marinade over them, massaging to coat evenly. Refrigerate and marinate at least 30 minutes, preferably 2–4 hours (up to 8 hours). Remove from fridge 20–30 minutes before grilling to take the chill off.

Preheat grill to medium-high (about 400°F / 200°C) with one cooler zone for indirect heat. Oil the grates lightly. Shake off excess marinade from the thighs (let extra drip away). Place chicken skin-side down over direct heat and sear for 3–4 minutes until well browned and release easily. Flip and sear the other side 2–3 minutes.

Move thighs to indirect heat (or reduce flame to medium) and continue cooking with lid closed for another 10–15 minutes, turning once, until internal temperature reaches 165°F (74°C) measured at thickest part without touching bone. Total cook time will be about 20–25 minutes depending on thigh size. Let rest 5 minutes before serving.

While chicken marinates or during last 15 minutes of cooking, trim and cut seasonal vegetables into even pieces so they cook quickly (e.g., trim asparagus ends, slice zucchini into 1/2" thick rounds, cut bell pepper into wide strips). Toss about 4 cups prepared vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Grill vegetables over direct medium-high heat for 3–6 minutes, turning once or twice, until tender and lightly charred. Thicker vegetables may need slightly longer. Alternatively, place veggies in a grill basket and cook 6–8 minutes, shaking occasionally. Remove from grill and keep warm.

In a small bowl, whisk together 2 teaspoons extra virgin olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper to make a simple dressing.

In a salad bowl, combine 4 cups mixed greens, 3/4 cup halved cherry tomatoes, 1/2 cup thin cucumber slices and 2 tablespoons thinly sliced red onion if using. Drizzle dressing over salad just before serving and toss gently to coat.

Place 1.5 lbs halved or quartered small potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly.

While potatoes cook, in a mixing bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion or scallions, 2 tablespoons chopped fresh dill or parsley, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Mix until smooth.

When potatoes are warm but not hot, gently fold them into the dressing so they absorb flavor. Taste and adjust seasoning with extra salt, pepper or a splash more vinegar if desired. Chill for 30 minutes if time allows, or serve at room temperature.

Arrange 1–2 grilled thighs per person on a plate with a portion of grilled seasonal vegetables, a small scoop of potato salad (about 1/2 cup), and a small mixed green salad portion. Spoon any resting juices from chicken over the meat. Garnish with additional chopped parsley or a lemon wedge, if desired.

Serve immediately while chicken is hot and vegetables are warm.

bone-in, skin-on chicken thighs

olive oil

fresh lemon juice

garlic

fresh parsley

fresh thyme leaves

fresh rosemary, minced

black pepper, freshly ground

seasonal vegetables (e.g., asparagus, zucchini, bell pepper)

black pepper

cherry tomatoes, halved

cucumber, thinly sliced

red onion, thinly sliced (optional)

extra virgin olive oil (dressing)

red wine vinegar (dressing)

salt (dressing)

black pepper (dressing)

small Yukon Gold or red potatoes, halved or quartered

apple cider vinegar

celery, finely chopped

red onion or scallions, finely chopped

fresh dill or parsley, chopped

If breasts are very thick, butterfly or pound them to an even thickness about 1/2 inch for even cooking. Pat dry with paper towels. Lightly season both sides with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper (these are part of the total salt/pepper listed in ingredients).

Prepare the chicken

In a medium bowl whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, chopped thyme, chopped rosemary, smoked paprika, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper until emulsified.

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, massaging to coat thoroughly. Squeeze out excess air and seal, or cover dish. Refrigerate at least 30 minutes and up to 3 hours. Do not marinate longer than 4 hours because of the lemon juice which can begin to 'cook' the chicken.

Marinate

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Oil the grill grates or brush the chicken lightly with oil to prevent sticking.

Preheat grill

Remove chicken from marinade and let excess drip off. Place breasts on the hot grill and cook uncovered for 4–6 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Cooking time will vary with thickness—target 10–12 minutes total for typical 1/2" thickness.

Grill the chicken

Transfer the grilled chicken to a clean plate and tent loosely with foil. Let rest for 5–7 minutes; carryover heat will raise the internal temperature to 165°F (74°C).

Carryover cooking

While chicken rests, place a small skillet over medium heat. Add the butter and once melted, pour in the white wine or chicken broth scraping up any browned bits from the bottom. Simmer 1–2 minutes until slightly reduced, then remove from heat and stir in half of the chopped parsley.

Make a quick pan sauce (optional)

Arrange the rested grilled chicken on a platter or individual plates. Spoon the pan sauce over the chicken if using. Sprinkle the remaining chopped parsley on top and serve with lemon wedges alongside for squeezing.

Plate and garnish

Serve immediately with sides of your choice such as grilled vegetables, roasted potatoes, or a light salad.

boneless skinless chicken breasts

garlic cloves, minced

fresh thyme leaves, chopped (or 1 tsp dried)

fresh rosemary, finely chopped (or 1 tsp dried)

white wine (optional) or low-sodium chicken broth

fresh parsley, chopped

If not pre-shaved, partially freeze steak for 30–45 minutes and slice as thin as possible across the grain. Place slices in a bowl.

Prepare steak

Add soy sauce, Worcestershire sauce, cornstarch, and black pepper to the steak. Toss to coat evenly and let marinate at room temperature while you prepare vegetables (10–15 minutes).

Heat 1 tablespoon butter and 1 teaspoon olive oil in a large skillet over medium-low heat. Add the thinly sliced onion and a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, for 20–25 minutes until deep golden and soft. If onions brown too quickly, reduce heat. Transfer caramelized onions to a bowl and keep warm.

Caramelize onions

In the same skillet, add remaining 1 tablespoon butter and 1 teaspoon olive oil. Increase heat to medium. Add the sliced green and red bell peppers, season with 1/2 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until peppers are tender and slightly charred, about 6–8 minutes. Remove peppers and set aside with onions.

Sauté peppers

Wipe skillet dry or use a separate large cast-iron or stainless pan. Heat the pan over medium-high until very hot. Add a light film of oil (about 1 tsp). Add the marinated steak in an even layer (work in batches if needed to avoid crowding). Let sear without moving for 30–45 seconds, then stir/flip and continue cooking until just browned and no longer pink, about 2–3 minutes total per batch. Break up any large clumps as you cook.

Cook steak

Return cooked steak to the pan with peppers and onions and stir to combine, heating together for 30–60 seconds so flavors meld.

Lower heat to medium-low. Evenly sprinkle the shredded Cabot cheddar over the steak-veggie mixture. Cover the pan with a lid or sheet of foil for 1–2 minutes until the cheese melts. Alternatively, portion the mixture and top each portion with cheese, covering until melted.

Add cheese

If desired, split hoagie rolls and spread a thin layer of mayonnaise on cut sides. Heat a separate skillet or griddle over medium heat and add 1 tablespoon butter. Toast rolls cut-side down until golden, about 1–2 minutes.

Prepare rolls

Spoon a generous portion of the cheesy steak, peppers, and onions into each toasted roll. Serve immediately while hot.

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