Embers Restaurant 2533 Vermont 14

Delicate fried wontons stuffed with spicy shredded buffalo chicken, finished with a ribbon of Vermont hot honey, scallion curls, pickled celery ribbons, and a rich dressing crafted from local Jasper Hill Bayley Hazen Blue.

A vibrant trio of velvet black bean, garlic-wilted spinach, and lemon-blossom beet hummus, served alongside house-pickled garden vegetables and warm, charred flatbread.

Sweet, caramelized heirloom carrots over a whipped barrel-aged feta cloud, laced with a fragrant rosemary-herb oil and finished with a crunch of toasted pumpkin seeds.

Bathed in a sharp yuzu-rice vinegar mignonette, crowned with delicate finger lime pearls.

Bathed in a sharp yuzu-rice vinegar mignonette, crowned with delicate finger lime pearls.

Jumbo sea scallops seared golden, resting on a cloud of whipped barrel-aged feta and sweet pea-mint emulsion, finished with cold-pressed citrus oil, micro-planed blood orange, and delicate scallion curls.

A creamy autumn soup laced with a juniper and emerald chive-infused oil , finished with delicate crackling sage shards.

Slow-rendered wings glazed in a scorched hot-honey lacquer, served over a smoked roasted garlic emulsion and finished with micro-celery.

Light-as-air florets tossed in a sweet-and-tangy cider vinegar glaze, nestled over a black garlic emulsion and micro-celery.

Served with house-made herb goat cheese and micro greens.

House-baked sourdough Levain, liquid-center cream, picked garden herbs, cold-pressed olive oil, and micro-planed blood orange.

Tender greens and shaved Brussels sprouts tossed in a rich garlic-parmesan emulsion, finished with paper-thin Vermont Honeycrisp apples and rustic sourdough crisps.

Delicate slivers of aromatic fennel and ruby red wine-poached pears tossed with cave-aged Bayley Hazen Blue crumble and toasted pine nuts, laced with a fresh tarragon-infused champagne vinaigrette.

Pan-seared savory salmon with a glass-like crust

Juicy, bone-in carved breast with beautifully rendered skin

Cast-iron crusted premium beef cooked to a tender medium-rare

Sweet, snappy saltwater shrimp touched by the open grill

A juicy 6 oz local beef patty topped with aged Vermont white cheddar, rich slow-simmered bourbon onions, vine-ripened heirloom tomato, and leaf lettuce, served on a toasted artisan brioche bun. (Ask to add bacon)

Thick-cut heritage bacon layered with peppery wild arugula and vine-ripened heirloom tomatoes, elevated with a sweet-and-savory layer of artisanal Vermont apple butter.

Juicy Statler chicken breast tossed with baby kale, shaved Brussels sprouts, and a creamy garlic-parmesan dressing, rolled with rustic sourdough crouton crumbles.

A smoky blend of sweet corn and seasoned black beans folded with melted aged Vermont white cheddar, tangy pickled shallots, and a charred jalapeño-lime crema.

Pillow-soft steamed buns stuffed with golden-edged pork belly, a rich Vermont maple-bourbon glaze, tangy pickled shallots, and peppery wild arugula.

Golden-fried potatoes tossed in fine sea salt and served with a side of house garlic aioli.

Golden-fried potatoes tossed in wild rosemary and luxurious white truffle oil, finished with a generous dusting of shaved parmesan.

Thick-cut sweet potato wedges roasted until tender, finished with a hint of smoked paprika.

Tender seasonal field greens, shaved sweet onions, and cucumber tossed in a light champagne vinaigrette.

Baby kale and shaved Brussels sprouts tossed in a garlic-parmesan dressing, finished with micro-planed parmesan and sourdough crouton crumbles.

Handcrafted noodles suspended in a aromatic ginger-lemongrass broth, crowned with a soft-poached egg, tender bok choy, paper-thin watermelon radish, crispy fried eggplant, nori crisps, scallion curls, and chili threads.

Classic fettuccine tossed in a rich black garlic and roasted tomato sauce with garden herbs, finished with a bright lemon-basil reduction and micro-planed parmesan.

Delicately crusted and resting over local braised kale and a silky Champagne velouté, finished with blistered caperberries and cold-pressed citrus oil.

Fresh ocean salmon resting over garlic-and-herb fingerling potatoes and blistered heirloom cherry tomatoes, finished with a bright, hand-chopped Argentine chimichurri and micro-cilantro.

Served with tender leek confit and a smooth parsnip mousseline, bathed in a rich spinach-mustard velouté, finished with paprika oil and delicate chili threads.

Paired with grilled asparagus, garlic-and-herb fingerling potatoes, a rich roasted garlic demi-glace, and finished with a luscious tarragon béarnaise.

A heavily crusted cut paired with roasted garlic mashed potatoes and slow-braised winter greens, complemented by sweet maple-glazed carrots and a luxurious bone-marrow jus.

Creamy riced heirloom cauliflower folded with spring scallions and house-made Vermont chèvre, laced with a vibrant sweet pea and mint emulsion, crowned with crispy parsnip shards and sweet potato ribbons.

Standard price ~$12