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J.J. Hapgood

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Dinner

Dinner

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

 

Filed Under: General

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