Vermont Pie & Pasta Company Menu

Spinach, artichoke hearts and a blend of cheeses served with tri-colored tortilla chips.

Dry-rubbed, roasted, and lightly tossed in a louisiana hot sauce. Served with house blue cheese.

Lightly seasoned and served with a smoked tomato aioli sauce.

Fried shrimp tossed in a sweet and spicy sauce.

Smoked vt ham, turkey and cheddar cheese, with bacon lettuce and tomato.

Beer battered with lettuce, tomato, tartar sauce, and coleslaw on a brioche roll. Served with fries.

Smoked vt ham, vt cheddar, sliced apple and honey mustard.

Char-grilled and finished with a maple-chili glaze. Served with tuscan mashed potato.

Roasted low & slow glazed with a blackberry maple-chipotle bbq sauce. Served with tuscan mashed potato.

Topped with a lemon-zested gruyere scallop mousse and a focaccia dill butter crumb. Served with wild rice pilaf.

Panko breaded, lightly fried, stuffed with fresh apples, sundried cherries, and gorgonzola crumbles then served with a cold hollow cider glaze. With tuscan mashed.

Panko breaded and stuffed with smoked gouda, portabella mushrooms, and caramelized onions served atop a marsala and mushroom demi-glaze. Served with wild rice pilaf.

Golden toffee floats amidst creamy clouds of kahlua and chocolate mousse.

Bold dark chocolate, creamy peanut butter mousse, and reese's peanut butter cup.

Caramelized apples, dried cranberries, and pecans baked under brown sugar and cinnamon crisp topping with a generous portion of vanilla ice cream.

Decadent and creamy chocolate mousse'nuff said.

Made fresh daily.

Wood-fired lemon & herb rubbed salmon on mixed greens with tomatoes, cucumbers, carrots, and raspberry pickled red onions. Served with house vinaigrette.

Mixed greens, candied pecans, apple slices, dried cranberries, pickled red onions and goat cheese. Served with creamy maple vinaigrette.

Tossed with linguini, broccoli, and roasted red peppers in a garlic cream sauce.

Filled with italian cheeses, vermont sweet italian sausage and topped with house marinara and mozzarella.

Tossed with gemelli (corkscrew shaped pasta) in a sweet red pepper sauce.

Served with marinara and large house-made meatballs.

Served over gemelli in a four cheese sauce.

Thinly sliced and breaded eggplant layered with italian cheeses, house marinara and mozzarella.

Herb and panko breaded chicken breast over a bed of linguini and house marinara.

Jumbo shrimp, p.e.i. Mussels, sea scallops and clams tossed in a garlic and olive oil (white or red) marinara sauce with linguini.

Grilled cajun onions with a house made blue cheese dressing.

Vermont cheddar, lettuce, tomato and red onion.

Mushrooms, house boursin cheese and truffle oil.

San marzano tomatoes, spinach, parmesan, feta and a garlic kalamata olive tapenade.

Thinly sliced red bliss potatoes, apple wood bacon, vermont sharp cheddar and scallions with a garlic parmesan sauce.

San marzano tomatoes, apple wood smoked bacon, roasted chicken, caramelized onions and smoked gouda.

With roasted garlic, fresh baby spinach, shredded mozzarella, red onions and garlic.

Basil tomato sauce, house made meatballs, pepperoni, vermont sweet italian sausage and mozzarella.

Roasted garlic oil, mushrooms, caramelized onions, roasted red peppers, smoked gouda cheese finished with a balsamic reduction.

Spinach, artichoke hearts and a blend of cheeses served with tri-colored tortilla chips.

Dry-rubbed, roasted, and lightly tossed in a louisiana hot sauce. Served with house blue cheese.

Lightly seasoned and served with a smoked tomato aioli sauce.

Fried shrimp tossed in a sweet and spicy sauce.

French onion soup packed with five types of onions within a rich beef broth then topped with croutons and gruyere cheese.

Served with roasted tomatoes, a sautéed garlic and sun-dried tomato/basil butter, and toast points.

Served with a blackberry and maple-chipotle bbq sauce, caramelized onion, smoked tomatoes, provolone, and coleslaw.

Smoked vt ham, turkey and cheddar cheese, with bacon lettuce and tomato.

Beer battered with lettuce, tomato, tartar sauce, and coleslaw on a brioche roll. Served with fries.

With cranberries, pecans, lettuce, tomato and red onion.

With onions, peppers, black beans, cheddar and avocado ranch.

With applewood smoked bacon, swiss cheese, and avocado served a brioche roll with a lemon-basil aioli.

Smoked vt ham, vt cheddar, sliced apple and honey mustard.

With ham, genoa salami, roasted red peppers, provolone, and crushed pepper relish.

Mushrooms, house boursin cheese and truffle oil.

San marzano tomatoes, spinach, parmesan, feta and a garlic kalamata olive tapenade.

Thinly sliced red bliss potatoes, apple wood bacon, vermont sharp cheddar and scallions with a garlic parmesan sauce.

San marzano tomatoes, apple wood smoked bacon, roasted chicken, caramelized onions and smoked gouda.

With roasted garlic, fresh baby spinach, shredded mozzarella, red onions and garlic.

Basil tomato sauce, house made meatballs, pepperoni, vermont sweet italian sausage and mozzarella.

Roasted garlic oil, mushrooms, caramelized onions, roasted red peppers, smoked gouda cheese finished with a balsamic reduction.

Romaine, roasted corn, black beans, avocado, tomatoes, fried tortilla strips, cheddar, tomatoes and blackened chicken. Served with chipotle ranch dressing.

Wood-fired lemon & herb rubbed salmon on mixed greens with tomatoes, cucumbers, carrots, and raspberry pickled red onions. Served with house vinaigrette.

Mixed greens, candied pecans, apple slices, dried cranberries, pickled red onions and goat cheese. Served with creamy maple vinaigrette.

Mixed greens, toasted almonds, dried cranberries, pickled red onions, vt goat cheese, and candied squash. Served with maple balsamic vinaigrette.

An iceberg wedge with cherry tomatoes, applewood smoked bacon, gorgonzola crumbles, and blue cheese dressing.

Mildly seasoned with roasted red pepper, broccoli and gemelli.

Filled with italian cheeses, vt sweet italian sausage and topped with house marinara and mozzarella.

Tossed with gemelli in a sweet red pepper sauce.

Served with marinara and a single house-made meatball.

Served with a gorgonzola tomato cream sauce with fresh baby spinach.

Tossed with arugula, cherry tomatoes, linguine, and a pinch of red pepper flakes in a light garlic and olive oil sauce.

Jumbo shrimp, p.e.i. Mussels, sea scallops and clams tossed in a garlic and olive oil (white or red) marinara sauce with linguini.

Grilled cajun onions with a house made blue cheese dressing.

Vermont cheddar, blackberry chipotle bbq sauce and caramelized onions.

A vegetarian patty explosion with black beans, roasted corn, mushrooms, roasted red peppers, onions, and garlic grilled then topped with provolone and roasted garlic mayo. A vegetarian option that is not gluten free.

Vermont cheddar, lettuce, tomato and red onion.

Sautéed fresh vegetables and shrimp served over rice.

Served with a lobster cream sauce.

Slow roasted st. Louis style ribs and grilled chicken breast glazed with blackberry and maple-chipotle bbq sauce served with fries and coleslaw.

Spinach, artichoke hearts and a blend of cheeses served with tri-colored tortilla chips.

Baked with vermont cheddar.

Dry-rubbed, roasted, and lightly tossed in a louisiana hot sauce. Served with house blue cheese.

Lightly seasoned and served with a smoked tomato aioli sauce.

Fried shrimp tossed in a sweet and spicy sauce.

French onion soup packed with five types of onions within a rich beef broth then topped with croutons and gruyere cheese.

Served with roasted tomatoes, a sautéed garlic and sun-dried tomato/basil butter, and toast points.

Served with a blackberry and maple-chipotle bbq sauce, caramelized onion, smoked tomatoes, provolone, and coleslaw.

Smoked vt ham, turkey and cheddar cheese, with bacon lettuce and tomato.

Beer battered with lettuce, tomato, tartar sauce, and coleslaw on a brioche roll. Served with fries.

With cranberries, pecans, lettuce, tomato and red onion.

With onions, peppers, black beans, cheddar and avocado ranch.

With applewood smoked bacon, swiss cheese, and avocado served a brioche roll with a lemon-basil aioli.

Smoked vt ham, vt cheddar, sliced apple and honey mustard.

With ham, genoa salami, roasted red peppers, provolone, and crushed pepper relish.

10oz. Filet finished with a brandy-peppercorn demi-glaze. Served with tuscan mashed potato.

Grilled, sliced, and topped with sweet vinegar peppers and a balsamic reduction. Served with tuscan mashed.

Char-grilled and finished with a maple-chili glaze. Served with tuscan mashed potato.

Roasted low & slow glazed with a blackberry maple-chipotle bbq sauce. Served with tuscan mashed potato.

Topped with a lemon-thyme butter crumb. Served with rice pilaf.

Topped with a lemon-zested gruyere scallop mousse and a focaccia dill butter crumb. Served with wild rice pilaf.

Panko breaded, lightly fried, stuffed with fresh apples, sundried cherries, and gorgonzola crumbles then served with a cold hollow cider glaze. With tuscan mashed.

With house made lobster and crab stuffing topped with a seafood sauce. Served with rice pilaf.

With mussels, shrimp, clams, and scallops simmered in a roasted tomato and lobster broth. Served with toasted focaccia bread and saffron risotto.

Fresh garden vegetables and tender turkey baked in a creamy sauce underneath a buttery puff pastry. Served with tuscan potato.

Panko breaded and stuffed with smoked gouda, portabella mushrooms, and caramelized onions served atop a marsala and mushroom demi-glaze. Served with wild rice pilaf.

Mushrooms, house boursin cheese and truffle oil.

San marzano tomatoes, spinach, parmesan, feta and a garlic kalamata olive tapenade.

Thinly sliced red bliss potatoes, apple wood bacon, vermont sharp cheddar and scallions with a garlic parmesan sauce.

San marzano tomatoes, apple wood smoked bacon, roasted chicken, caramelized onions and smoked gouda.

With roasted garlic, fresh baby spinach, shredded mozzarella, red onions and garlic.

Basil tomato sauce, house made meatballs, pepperoni, vermont sweet italian sausage and mozzarella.

Roasted garlic oil, mushrooms, caramelized onions, roasted red peppers, smoked gouda cheese finished with a balsamic reduction.

Romaine, roasted corn, black beans, avocado, tomatoes, fried tortilla strips, cheddar, tomatoes and blackened chicken. Served with chipotle ranch dressing.

Wood-fired lemon & herb rubbed salmon on mixed greens with tomatoes, cucumbers, carrots, and raspberry pickled red onions. Served with house vinaigrette.

Mixed greens, candied pecans, apple slices, dried cranberries, pickled red onions and goat cheese. Served with creamy maple vinaigrette.

Mixed greens, toasted almonds, dried cranberries, pickled red onions, vt goat cheese, and candied squash. Served with maple balsamic vinaigrette.

An iceberg wedge with cherry tomatoes, applewood smoked bacon, gorgonzola crumbles, and blue cheese dressing.

Pancetta, shallots and peas in a parmesan cream sauce.

Tossed with linguini, broccoli, and roasted red peppers in a garlic cream sauce.

Seared and tossed with crimini mushrooms, roasted tomatoes, arugula, and four cheese ravioli in a pancetta cream.

Filled with italian cheeses, vermont sweet italian sausage and topped with house marinara and mozzarella.

Tossed with gemelli (corkscrew shaped pasta) in a sweet red pepper sauce.

Served with marinara and large house-made meatballs.

Jumbo shrimp, cherry tomatoes, baby spinach and linguini tossed with garlic, olive oil, and white wine.

Served over gemelli in a four cheese sauce.

Thinly sliced and breaded eggplant layered with italian cheeses, house marinara and mozzarella.

Herb and panko breaded chicken breast over a bed of linguini and house marinara.

Tossed with fresh four cheese ravioli, mushrooms, prosciutto, and gorgonzola then drizzled with truffle oil.

Jumbo shrimp, p.e.i. Mussels, sea scallops and clams tossed in a garlic and olive oil (white or red) marinara sauce with linguini.

Grilled cajun onions with a house made blue cheese dressing.

Vermont cheddar, blackberry chipotle bbq sauce and caramelized onions.

A vegetarian patty explosion with black beans, roasted corn, mushrooms, roasted red peppers, onions, and garlic grilled then topped with provolone and roasted garlic mayo. A vegetarian option that is not gluten free.

Vermont cheddar, lettuce, tomato and red onion.

Golden toffee floats amidst creamy clouds of kahlua and chocolate mousse.

Bold dark chocolate, creamy peanut butter mousse, and reese's peanut butter cup.

Caramelized apples, dried cranberries, and pecans baked under brown sugar and cinnamon crisp topping with a generous portion of vanilla ice cream.

Decadent and creamy chocolate mousse'nuff said.

Made fresh daily.