salamino piccante
pepperoni.  12.50   

salsiccia
sweet italian sausage. 12.50

capperi, olive e acciughe
(salt lover's!)capers, olives and anchovy.  13.00

capricciosa
ham, artichoke, capers  13.00

salsiccia, olive, rucola
sausage, olives, and our own wild, spicy arugula  15.00

al formaggio
with mozzarella and olive oil only (no sauce).  10.00

plain
cheese and salsa di pomodoro 11.00

quattro formaggi
four cheeses, olive oil (no sauce).  15.00

What follows is a sample of  a seasonal menu. Our kitchen is inspired by our local ingredients and the seasons.  Dishes on our menu change weekly, and sometimes daily.

In addition to the listed menu, there are always special dishes on offer.  Our recipes are in the tradition of cucina casareccia- Italian "homecooking" -  and have been collected over years of living and traveling in many regions of Italy.  We offer the traditional dishes we have been taught in tiny restaurant and home kitchens.

Deirdre Heekin and Caleb Barber
We are members of the Vermont Fresh Network and support Slow Food.
Pizza can be one of the most elegant one-plate meals.  Tuscan pizza features a very thin crust made from flour, yeast, and salt.  We are proud to serve our pizza as it was taught to us at the Osteria  del Circolo Ricreativo in Ponte agli Stolli, Chianti.


       the osteria pane e salute gardens



Several years ago, we formally developed our own restaurant gardens at our property in the country.  While we are still working with our local farm partners, we have taken this opportunity to grow specific Italian varieties of lettuces, vegetables, and herbs for our menu.  We have also built a winter garden as well so that we may offer our own fresh greens and root vegetables through the winter season.




menu al prezzo fisso
    fixed price menu  $45.50
aperitivo della sera:  our own Orleans cider aperitif
(in collaboration with Eden Ice Cider) 8/10
osteria pane e salute
menu
antipasti

insalata verde
escarole, curly endive, and quatre saison red leaf from our home farm tossed in a traditional vinaigrette
  7.50

frittata
oven-baked omelet with fresh herbs served over homegrown greens
10.00

salmone
house dry-cured salmon, (cured with spices and beets), served over our pickled cucumbers, chopped escarole, and shaved parmigiano
12.00

insalata caprese
late autumn heirloom tomatoes from the homefarm, local mozzarella, basil
10.00

prosciutto and fresh local mozzarella
10.00

salumi
plate of mixed house-cured meats 
12.00
with crosini and our chicken liver pate
seasoned with orange peel and dried black currants.
15.00

peperone e ricotta
roasted red peppers and green onons + house-made fresh ricotta
10.00


primi

pasta all gricia
pasta with a classic Roman sauce of house-cured pancetta, cacio (aged cheeses) +  black pepper
16.00

pasta con zucchini
pasta with our homegrown zucchini, red onions, + swiss chard
16.00

polenta
vermont-grown polenta topped wiht a sauce of local, wild-gathered field mushrooms
26.00





secondi

pollo alla ligure
chicken stewed with olives and pinenuts
22.50

pancia
pork belly braised with fresh herbs, garlic, and orange
  22.50

funghi
local wild-gathered hen of the wood and chicken of the wood sauteed in white wine + olive oil
26.00

pesce della sera
the fish or seafood of the evening
market price

We are proud to serve local and/or organic, all natural meats, poultry, produce,
and sustainably harvested seafood.


dolci, formaggi

crostata
seckel pear tart
6.50

pizza da dessert
dessert pizza with fresh ricotta and dark chocolate
8.50

gelato or sorbetto della casa
$ 6.50

mela felice
puree of our orchard apples topped with Greek-style yogurt, local honey, and cracked black pepper
6.50

formaggi della casa
La Tur
(blend of sheep's, cow's, and goat's/Piemonte),
Mt. Ascutney
(aged alpine-style from Cobb Hill, VT), 
Great Hill Blue
(blue cheese from Marion, MA) 
$12.00 (+4 prezzo fisso)

cioccolatini
local Farmhouse Truffle plate: 2 truffles and praline with fresh orange
10.00 (+4 prezzo fisso)

Please inquire about our suggested wine pairings and our selection of dessert wines.

la pizza toscana
in autumn
contorni

native sauteed potatoes, French green beans, fava been puree, roasted parsnips and carrots
5.00 ala carta
Consuming raw or undercooked fish, meat or eggs increases the risk of food-borne illness.
Please note that a 17% gratuity will be added to your bill; 20% for groups of 6 or more.
(Servizio aggiunto a 17%; 20% per gruppi di 6 o piu.)

Split Plate Charges: $2 for  antipasti,insalate, primi, $3 for secondi
margherita
fresh garden tomatoes, fresh mozzarella (no sauce).  13.00

due alberi
orange and olive   14.00

napolitana
garden tomatoes, capers, and garlic.    13.00

cipolla
fresh sliced onion.   12.00

funghi trifolati
white mushrooms (sautéed with olive oil, garlic, parsley).  12.50

pancetta
house- cured bacon  12.50  

carciofi
artichoke hearts.  12.50 

prosciutto cotto
cooked ham.  12.50  
 
prosciutto crudo
Cured Ham  13.00
quattro stagioni
ham, artichokes, mushrooms and olives.   15.00