Windjammer Restaurant & Upper Deck Pub

With marinara, banana peppers, scallions, parmesan cheese & balsamic reduction drizzle

With gruyere cheese & grilled crostinis

5 jumbo shrimp with cocktail sauce

With cape mustard sauce on a bed of baby spinach

With citrus-cracked pepper sauce and balsamic reduction

With baked pita crisps

Housemade VT butter & cheese co. chevre boursin, caramelized cippolini onions, sun-dried & Roma tomato relish, fresh basil & olive mosto oil on grilled crostinis

Golden fried, skewered, and served with spiced honey & pecan whipped butter

Imported & local cheeses

4 fresh oysters served on the 1/2 shell with sides of sriracha-horseradish sauce and champagne mignonette

Prime grade

With bread crumbs & herb butter

With lemon crumb topping

Jumbo shrimp, Boston crumb scrod & sea scallops in our house herb butter

6 jumbo shrimp baked over crostinis in our house garlic herb butter

Lump crab meat, caramelized shallots & fresh thyme with gorgonzola cream sauce

8 oz. naturally raised statler chicken breast brined in VT maple syrup & cider served over parsnip & asparagus puree finished with caramelized onions & mission fig relish

With sauteed shallots, wild mushrooms and fresh tarragon in a madeira cream sauce topped with broiled gruyere cheese

Dijon & sweet potato encrusted 8 oz. atlantic salmon fillet finished with a fresh ginger root & honey glaze

10 oz. center cut filet mignon rubbed with our house seasoning and topped with lump white crab meat, caramelized shallots & fresh thyme, finished with gorgonzola cream sauce

Cracked pepper encrusted and oven roasted 8 oz. halibut fillet finished with a preserved lemon compound butter and balsamic red wine reduction

Garlic & rosemary infused ground certified angus prime NY strip and ribeye with VT clothbound cave aged cheddar & bacon bourbon demi glace served open faced on portuguese bread with crispy fried onions

Maple chipotle BBQ sauce & a spiced apple cornbread muffin

Panko bread crumb encrusted and tenderized chicken breast layered with lump crab meat, Italian roasted peppers & baby spinach finished with a toasted walnut pesto cream sauce

10 oz. grass fed byden family farms cambridge, VT ribeye grilled and finished with melted danish bleu cheese, pommes frites & white truffle-honey

Local roasted bell pepper & smoked mozzarella ravioli vermont fresh-proctorsville, VT tossed with vine ripe tomatoes & imported olives in a fire grilled asparagus cream sauce finished with crispy fried onions

Poached whole artichoke stuffed with crispy seitan, mild curry jasmine rice, sweet potato & baby spinach over parsnip & asparagus puree

Warm blondie brownie topped with vanilla ice cream, hot fudge, whipped cream and peanuts

Oreo crust pie shell filled with a whipped peanut butter confection and drizzled with white and chocolate ganache

A rich flourless cake finished with a thin layer of chocolate ganache over strawberry coulis

Graham cracker crust and strawberry coulis, topped with strawberries

A traditional french delight with tahitian vanilla bean

Chef selected fruits with a brown sugar and oat topping served warm with a scoop of vanilla ice cream

A silky smooth mousse made with rich belgian chocolate and flavored with kahlua

Chef JJ's soon-to-be world famous carrot cake

Petite portions of kahlua chocolate mousse, vanilla bean cream brulee and peanut butter pie

Serve vermont's finest ben and jerry's

Topped with melted cabot cheddar

5 jumbo shrimp with cocktail sauce

The dressings on our salad boat are gluten free: bleu cheese, parmesan peppercorn, italian, house dill ranch, yogurt balsamic

Mixed green, roma tomatoes, shaved carrots and cucumbers tossed with our house made pear-gorgonzola vinaigrette

House made dressing and parmesan cheese

The dressings on our salad boat are gluten free: bleu cheese, parmesan peppercorn, italian, house dill ranch, yogurt balsamic

5 jumbo shrimp with cocktail sauce

In garlic-anise butter with gruyere cheese

A selection of imported & local cheeses, server about today's selection

A variety of charcuterie & grilled pugliese bread, server about today's selection

11 oz hand cut

7 oz hand cut

Brushed with butter, salt & pepper

In lemon-herb butter

With lemon crumb topping

One 6 oz breast plain or house rubbed

Lightly seasoned with salt & pepper

With melted cabot cheddar

Strips of marinated portobello & swiss

Two strips of bacon & cabot cheddar

Two strips of bacon & crumbled bleu

Grass fed highland beef topped with VT alehouse cheddar, pickled onion, roma tomatoes and artisan greens

6 oz. center cut

Brushed with butter, salt & pepper

7 oz. hand cut

10 oz. slow roasted

Two breasts, plain or house rubbed

14 oz. hand cut certified angus beef

10 oz. center cut

11 oz. hand cut

14 oz. slow roasted

18 oz. slow roasted

10 oz. prime grade

16 oz. boneless

20 oz. bone in

In lemon-herb butter

In lemon crumb topping

Brushed with butter, salt & pepper

20 oz served with drawn butter

Jumbo shrimp, scrod & sea scallops in lemon-herb butter

6 oz. center cut

10 oz. certified angus beef with a side of gorgonzola cream sauce

Jumbo shrimp, scrod & sea scallops in lemon-herb butter

House ground ribeye & sirloin layered with roasted corn, whipped Yukon gold potatoes, and finished with clothbound cave aged cheddar & cracked pepper

8 oz. naturally raised statler chicken breast brined in VT maple syrup & cider served over parsnip & asparagus puree finished with caramelized onions & mission fig relish

Jumbo sea scallops with sauteed shallots, wild mushrooms and fresh tarragon in a madeira cream sauce topped with melted gruyere

Cracked pepper encrusted 8 oz. halibut fillet, oven roasted and finished with a preserved lemon-burgundy compound butter and balsamic-red wine reduction

10 oz. grass fed boyden family farms cambridge, VT ribeye grilled and finished with melted danish bleu cheese & white truffle honey

Dijon & sweet potato encrusted 8 oz. atlantic salmon fillet finished with a fresh ginger root & honey glaze