SOUPS Soup du Jour Cup... 5 Bowl... 6 New England Clam Chowder Cup... 5 Bowl... 6
SALADS Our famous Salad Bar | unlimited trips with something for everyone including, but not limited to, shrimp, vegetable sushi, homemade carrot cake, bread bar and Monument Farms milk. Build how you like! Add to any entrée or appetizer as a first course... 6½ or make it your meal with soup du jour or clam chowder...14
The Wedge | a quarter head of iceberg lettuce grape tomatoes, bacon crumbles and topped with house-made blue cheese dressing, garnished with Blue Ledge Farm “Middlebury Blue”... 7½
Caesar Salad | crisp romaine lettuce seasoned croutons and Parmesan cheese, tossed with our house dressing, garnished with anchovy if you like, just ask! small... 6½ large... 8
APPETIZERS MOOSE CHIPS & SALSA ESCARGOTS corn tortillas fried to order & served with a side of we keep this recipe under lock & key. Served with salsa... 3½ Add guacamole... 1.99 Burgandy garlic and herb butter and french bread... 9
MOOSE NACHOS TRUFFLED FRITES our fried to order chips with cheddar-jack cheese, a bowl of hand cut frites tossed with our house-made black olives, diced tomatoes, green onions, black parmesan-herb mix and drizzled with truffle infused beans and jalapeños... 8 sunflower oil... 6 Add guacamole... 1.99 FRENCH ONION SOUP Moose Pub our own recipe of caramelized onions, beef broth, DOUBLE-DIPPED BUFFALO WINGS liqueur and herbs, simmered for hours. Baked in a a dozen large wings baked and tossed with our crock with a crouton and Swiss cheese... 8 house-made sauce, then fried until crispy and tossed again for twice the flavor. Served with blue cheese, BLACKENED PRIME RIB STRIPS carrots and celery... 9½ tender strips of our famous slow roasted prime rib, dusted with our house blackening spices, sautéed with FRIED MOZZARELLA mushrooms and grape tomatoes, served with a side of hand-made in house, 4 mozzarella triangles, breaded ranch dressing... 9 with panko breadcrumbs and fried until crisp, served with warm marinara... 7 WASABI PANKO TUNA sushi grade Ahi tuna hand breaded to order with POTATO SKINS wasabi powder and panko bread crumbs, served crispy deep-fried potato wedges topped with bacon and on the outside, rare in the middle! Served with house- Cabot cheddar cheese, served with a side of Cabot made citrus-sesame-soy sauce, and a sesame seaweed sour cream... 7 salad garnish, adorned with wasabi peas...14
ULTIMATE POTATO SKINS PAN SEARED SALMON CAKES our classic skins topped with bacon and Cabot pan seared Atlantic salmon cakes over dressed baby cheddar cheese with the addition of tomato, spinach. Finished with a lime, fresh cilantro and basil red onion and shredded spinach... 9 aioli... 8½ All entrees include our self-serve bread board and your choice of side: homemade mashed potatoes • rice pilaf • twice baked potato • French fries • onion rings • baked potato ENTRÉES • sweet potato fries • truffled frites • vegetable du jour. You may also add vegetable du jour in addition to your side for only a buck! *Add unlimited trips through the Salad Bar for only 6½
Fire & Ice favorites! CHAMPAGNE CHICKEN CASABLANCA two boneless skinless chicken breasts, sautéed with mushrooms a hearty vegan stew with sweet potatoes, carrots, squash, sweet and finished in a rich sauce of white wine, demi glace and peppers and onion, simmered with Mediterranean spice then Monument Farms cream... 21 tossed with fresh baby spinach, golden raisins and garbanzo Half portion available...18 beans. Served over traditional cous cous and topped with almond slices...18 CHICKEN BOURSIN Add chicken...4 Shrimp... 6½ Scallops... 8 a 5 oz. boneless skinless breast pounded thin and wrapped around our house-made garlic herb cream cheese, breaded and baked in PASTA PRIMAVERA the oven, finished with a brandy cream sauce... 20 our alfredo with snow peas, carrots, mushrooms & broccoli...17
THE BAR ROOM STEAK ROAST DUCKLING an 8 oz. USDA Choice sirloin grilled to your liking...19 a 10 oz. semi-boneless half duck, oven-roasted until the skin is crisp, served plain or your choice of raspberry glaze or au poivre • Smothered - topped with sautéed mushroom and onion... 21 sauce... 24 • With 4 oz. of broiled sea scallops... 25 • Southport - stuffed with lobster claw and knucklemeat and GRILLED ATLANTIC SALMON hollandaise sauce... 26 you choose the flavor: plain, teriyaki glaze, hollandaise sauce, • Teriyaki steak & chicken... 22 blackened with a side of hollandaise, raspberry glaze or lemon and butter...19 THE CHATEAU our leanest steak, an 8 oz. tenderloin cut by the chef, with sauce BROILED SCALLOPS béarnaise on the side... 25 8 oz. of large North Atlantic sea scallops with garlic, butter and lemon, topped with Ritz cracker crumbs and broiled to golden a Fire & Ice classic! brown... 24 THE ROCKPORT Petite 4 oz. broiled scallops... 19 our Chateau stuffed with lobster claw and knuckle meat, topped with hollandaise sauce... 29 SHRIMP SCAMPI a half dozen shrimp sautéed with garlic, shallots, tomatoes and THE FIRE AND ICE STEAK white wine, tossed with fettuccine in our house-made scampi a 12 oz. USDA Choice ribeye steak, well-marbled, lots of flavor, butter...19 hand-cut by the chef... 24
CASHEW & VEGETABLE STIR FRY STEAK SCAMPI cashews & oriental vegetables, served over rice...16 Fire & Ice ribeye steak with 4 grilled shrimp, topped with house- Tell your server you like it hot and spice it up with Sriracha! made scampi butter... 29 Add chicken... 4 Shrimp... 6½ Scallops... 8 a Fire & Ice favorite! BEEF TIPS NANTUCKET FETTUCCINE ALFREDO marinated beef tips grilled to medium rare, finished with sautéed garlic, black pepper, white wine, Monument Farms cream and mushrooms in a red wine demi glace. We recommend mashed parmesan cheese tossed with pasta...16 potatoes as a side! ...18 Add chicken... 4 Shrimp... 6½ Lobster claw and knuckle... 8 PRIME We are known for this! USDA Choice Ribeye heavily marbled with fat to maximize flavor, slow roasted over night in our special ovens to medium rare, or thereabouts. Hand carved to order and served with au jus. It can go quick, so get its while it lasts! RIB If you don’t like fat, we suggest a Bar Room or Chateau.
three sizes to choose... three ways to order...
ENGLISH CUT 8 oz. portion...19 DALE’S WAY as it comes out of the oven MIDDLEBURY CUT 13 oz. portion... 23 DIPPED dipped in au jus to take some of the pink out KINGS CUT 27 to 30 oz. cut of the roast, bone in... 31 GRILLED finished on the grill like a steak, which will result The ultimate beef eating experience! in charring for medium-well and well done orders *If you eat your King’s cut and are still hungry, *Add great flavor by blackening any steak or rib we will bring you an English cut to “top off” for just a buck more! your experience! Sorry, no take outs or sharing allowed on this one!
How would you like your red meat cooked? Rare... red/cool center Medium Well... trace of pink/very little juice recommended Medium Rare... red/warm center Well Done... cooked throughout/no juice, no pink Medium... pink/warm center
Moose Pub BURGERS BIG MOOSE BURGER BURGER BUILDERS 1/2 lb. Greg’s fresh ground beef, seasoned with our Let us build your burger the way you want it! house blackening spices, garlic mayo, lettuce, tomato, Start with beef (11½), chicken breast (10) or our black red onion, Cabot cheddar cheese... 13 bean burger (9), then choose your toppings: lettuce, BULWAGGA BURGER tomato, onion, mayo or garlic mayo. “Often dreamt of while fishing Bulwagga Bay.” Choose your add-ons ($1/each) cheddar, american, a Lobster-Benedict burger! 1/2 lb. Greg’s fresh swiss or blue cheese, bacon, sautéed mushrooms, ground beef, topped with bacon, cheddar caramelized onions, roasted red peppers, blackening cheese, a poached egg, hollandaise and lobster...18 spice, avocado (when available).
BARTENDERS SPECIAL TRUFFLED STEAK BURGER an 8 oz. patty of 100% USDA Choice American Black 1/2 lb. Greg’s fresh ground beef, topped with bacon, Angus certified beef. Produced using only chopped Cabot cheddar, lettuce, tomato & onion... 13 short rib and chuck for texture and flavor more like a Just the way our bartenders like! steak than a burger. Topped with sautéed mushrooms, caramelized onions, melted blue cheese, and a shot MIDDLEBURY BLUE of truffle oil, served over top of our house-made 1/2 lb. Greg’s fresh ground beef, topped with bacon, parmesan- herb frites...17 Blue Ledge Farm “Middlebury blue” and Tabasco fried onions... 15 Big Moose Pub Happy Hour daily 4:30-6:30
BUFFALO CHICKEN WRAP BLACKENED TUNA SANDWICH crisp chicken tenders, lettuce and tomato dressed with blue Ahi tuna steak blackened and grilled to your liking, with cheese and house-made buffalo sauce...12 lettuce, tomato, onion and cucumber wasabi dressing... 15
SALMON CAKE SLIDERS QUESADILLA pan seared Atlantic salmon cakes dressed with Creole a flour tortilla topped with scallions, red onions, black olives, remoulade and Cabot cheddar, served with lettuce & tomato tomatoes, bacon, and cheddar jack cheese. Toasted in the on slider buns... 15 oven and marked on the grill, served with salsa and Cabot sour cream... 13 LOADED CAESAR SALADS Add guacamole... 1.99 our large Caesar salad with a topping of your choice: Add grilled chicken breast... 4 Lobster claw and knuckle... 9 5 oz. grilled chicken... 12 WHEN PIGS FLY 5 oz. prime rib strips... 13 Chef Mike’s BBQ pulled pork, cole slaw, Cabot cheddar and 5 grilled shrimp... 15 crispy fried onions, stuffed into a wrap and grilled... 13 7 oz. grilled salmon... 18 6 oz. grilled Ahi Tuna...18 THE PHILLY trimmings of our famous roast prime rib, warmed in the oven We will happily blacken any of the toppings for just a buck more! and served on a French baguette with garlic mayo, topped with caramelized onions and Cabot cheddar cheese... 14
CHICKEN FINGERS Paris’ Satisfaction Guarantee: 5 crisp fingers served plain with your choice of sauce: sweet When your dinner arrives, look, smell and taste. and sour, BBQ, honey mustard, or ranch or have them tossed in If it does not meet your expectations, we will cheerfully take it back. buffalo sauce with blue cheese for dipping...13 All of our products and service are 100% guaranteed!
FISH AND CHIPS an 8 oz. beer battered cod filet with house-made tartar sauce... 15
BIG MOOSE PUPU PLATTER a sampler platter big enough for the whole gang! Blackened prime rib strips, chicken fingers, fried mozzarella, fries and onion rings, served with ranch and marinara for dipping...18 FIRE & ICE CATERING LITTLE SUB ON THE PRAIRIE Plan your next event with us! grilled sirloin tips tossed in our very own prairie dust served on Fire and Ice specializes in creating menu options catered a baguette with zesty BBQ mayonnaise, Cabot cheddar cheese, to your requests. Our culinary staff provides consistent, lettuce and tomato... 14 high-quality dishes for groups of any size.
VEGGIE MELT WRAP 802.388.7166 artichoke hearts, caramelized onions, roasted red peppers, spinach, tomato and Cabot cheddar cheese melted in the TAKE-OUT ALWAYS AVAILABLE oven and dressed with basil oil...12