Dining at J.J. Hapgood is a memorable experience. It’s not every day that you can find distinctive dishes with fresh, local ingredients paired with craft beers in the setting of a historic general store. Plus, the sense of community that is at the heart of J.J. Hapgood, makes even our out-of-town visitors feel like their part of the family. We welcome you to join us for dinner each Thursday through Sunday evening. We have some of the most amazing entrees and nightly specials that you’ll find anywhere in Vermont (and perhaps the Northeast!). So grab a chair, order an appetizer, a craft-made cocktail, and stay a while, you’ll be glad you did.
Menus change often as we use locally sourced, fresh ingredients and work from seasonal availability: below are a sampling of our offerings.
Prices may vary.
Dinner Reservations are recommended. However, we do not accept dinner reservations by email. Please call us at 802-824-4800
WOOD FIRED PIZZA AVAILABLE ALL DAY.
Starters
Hapgood Caesar Salad 12
native organic kale, Shaved Thistle hill farm tarentaise cheese, anchovy dressing, house made croutons, lemon wedge
Foliage Greens Salad 10
chicory, shaved fennel, brussels leaves, pistachios, oranges, fennel vinaigrette
Brown Butter Scallops 14/26
cauliflower puree, crispy NH slab bacon
Hapgood Chive Biscuit 18
seared foie gras, caramelized onions, seasonal chutney, foie gras butter
Smoked Maple Buffalo Wings 10
Sugar bobs smoked maple buffalo sauce, housemade ranch
Vermont Cheese & Charcuterie Board 18
rotating selection of local meats & cheeses, organic honey comb, house made pickles, wood fired crostini
Dates & Sausage 12
Bayley hazen bleu cheese stuffed dates, Vermont sausage
Nitty Gritty Cornmeal Crusted Oysters 12
blistered shishito peppers, marinated peruvian peppers, sriracha aioli
Dinner
Cider Brined Cast Iron Chicken 24
local chicken, roasted garlic, brussels sprouts, goat cheese & herb whipped potatoes, pan jus
Wood Fired Pork Chop 26
New England raised, mustard braised cabbage, fennel, orange slaw, brown butter spatzle
Sweet Pickings Farm Duck Breast 27
farro & wheat berry pilaf, roasted carrots, rutabaga, local apples, pickering’s greenhouse concord grape demi glace, bromley farms micro greens
Fresh Fish of the Day MP
mustard seed crust, roasted acorn squash puree, root vegetable hash, fingerling potatoes
Braised Beef Short Rib 26
butter whipped potatoes, braised cabbage, onion whiskey gravy, crispy shallots
Panko Crusted Curried Tofu 20
squash, broccolini, coconut thai curry, black rice
Utley Brook Farm Beef Burger 16
LTO, pickle, VT cheddar, Sugar bobs smoked maple ketchup
Make ’em Truffle Fries +2
Add Bayley Hazen Cheese +4
Add Vermont Bacon +2.50
Sides
Hand Cut Fries 6
Truffle Fries 8
Minced Garlic, Shallot, Garlic Aioli
Blistered Shishito Peppers 10
Smoked Sea Salt, House Ranch Dipping Sauce
Nitty Gritty Polenta Cake 12
Fresh Corn, Roasted Wild Mushrooms, Vermont Cured Prosciutto, Tarentaise Cheese, & Bromley Farm Micro Greens