Copper at Dorset

House roasted VT beef, provolone, house made Chicago-style giardiniera, horseradish aioli on ciabatta, served with a side of beef gravy for dipping (served hot)

Corned beef, swiss cheese, sauerkraut, russian dressing, grilled on marbled rye (served hot)

Olive oil fried chicken cutlet, lightly breaded with herbs and parmesan, with Prosciutto, roasted red pepper, fresh mozzarella, pesto, oil & vinegar on ciabatta (served hot)

Herb roasted chicken, bacon, avocado, cheddar, ranch on ciabatta (served hot)

Heirloom tomato, fresh mozzarella, basil pesto, greens, balsamic reduction on focaccia

House brined & roasted VT Stonewood turkey, brie, greens, green apple, chipotle mayo, pickled onions on ciabatta (served hot)

House roasted VT beef, herb roasted tomato, caramelized onion, roasted garlic dijonnaise, arugula on ciabatta

Fresh local organic veggies: shredded carrots, cucumber, tomato, red peppers, pickled red onions, hummus on a wrap (GF available)

Heirloom tomato, bacon, Cabot cheddar, grilled on sourdough (served hot)

Bacon, lettuce, tomato, tarragon aioli on toasted sourdough

Roasted summer squash, red pepper, red onion, fresh cucumber, mixed greens and whipped lemon-thyme ricotta, served on housemade focaccia (V)

Wild caught Maine lobster salad, bibb lettuce, lemon, dill, brioche bun. GF bread available.

Seared Ahi tuna, black & white sesame seeds, Old Bay Sriracha Mayo, slice of tomato, greens, pickled sushi ginger slices, on ciabatta

A bold, aromatic coconut curry with chicken breast, red pepper, garlic, ginger, lime juice and cilantro, enriched with coconut milk and curry spices. (GF/DF)

A golden-hued, fragrant broth with chicken, turmeric, lemongrass and garlic, infused with onion, carrot, celery and chicken stock. (GF/DF)

A bright, herbaceous soup featuring tomato, fennel and basil, balanced with white wine, garlic, vegetable stock, onion, carrot and celery. (GF/DF/Vegan)

Made with sautéed local Funj. Shrooming Company mushrooms, sweet paprika and a touch of sour cream, this velvety soup has just the right balance of warmth and tang. A little dill and a hint of lemon brighten each spoonful. (V)

Kale, brussels sprouts, shaved parmesan, house made croutons, caesar dressing

Mixed greens, arugula, blueberries, chèvre, spiced pepitas, lemon vinaigrette.

Arugula, crispy green leaf lettuce, baby kale, hearts of palm, cucumber, roasted red peppers, avocado, parmesan, green goddess vinaigrette

House made.

House made.

Sparkling water infused with magnesium & balancing adaptogens. Brewed with real strawberries and rose petals.

Floral rose and tart hibiscus blend with soft cherry notes for a delicate, aromatic refreshment that soothes and uplifts. Naturally sweetened from organic fruit juice with no sugar added and low calories, it feels like a treat while staying light and clean. No sugar added. • Powered by PoZibio(TM) postbiotics to support gut balance and microbiome wellness • Helps support digestive health and gut barrier function • Formulated with functional ingredients, B vitamins, and trace minerals to support hydration, recovery, and everyday wellness Contains Prebiotics, Probiotics & Postbiotics

Juicy elderberry meets tangy aronia with hints of cherry and lemon for a smooth, refreshing sip that hits the perfect sweet tart balance. With no sugar added and low calories, it tastes like a treat while delivering bold, clean flavor. • Powered by PoZibio(TM) postbiotics to support gut balance and microbiome wellness • Helps support digestive health and gut barrier function • Formulated with functional ingredients, B vitamins, and trace minerals to support hydration, recovery, and everyday wellness Contains Prebiotics, Probiotics & Postbiotics

A slow-cooked, traditional meat sauce with beef, pork, tomato, white wine and milk, built on a foundation of onion, carrot, and celery. (GF)

A rich, savory filling of chicken, peas, and herbs, in a velvety sauce made from chicken stock, cream, butter and flour, with onion, carrot and celery.

Corn tortillas filled with shredded chicken, cheddar and jack cheese, smothered in a tangy tomatillo, jalapeño and lime-infused verde sauce. (GF)

Tender, Italian-style meatballs made with beef, pork and ricotta, seasoned with garlic, onion, red wine and herbs, bound with panko and egg, served in a tomato-based sauce.

A hearty dish with lamb, peas and carrot, simmered in beef stock, red wine and tomato paste, topped with creamy mashed potatoes.

A decadent, three-cheese blend of cheddar, parmesan and gruyere, baked with a buttery panko crust, enriched with cream, butter and flour. (V)

A vegetarian twist with spinach, red pepper and carrot, layered with ricotta, mozzarella, and parmesan, bound with milk, flour and egg. (V)

Pan-seared chicken cutlets with lemon sauce & capers, served with rainbow carrots over creamy mashed potatoes.

Tender veal cutlets sautéed and served in a rich sauce of mushrooms, shallots, garlic, chicken stock, Marsala wine & fresh herbs, served with rainbow carrots over creamy mashed potatoes.

Slow-braised beef in a robust red wine sauce, served with rainbow carrots over creamy mashed potatoes.

Corn tortillas filled with shredded chicken, cheddar and jack cheese, smothered in a tangy tomatillo, jalapeño and lime-infused verde sauce. (GF)

A rich, savory filling of chicken, peas, and herbs, in a velvety sauce made from chicken stock, cream, butter and flour, with onion, carrot and celery.

A hearty dish with lamb, peas and carrot, simmered in beef stock, red wine and tomato paste, topped with creamy mashed potatoes.

Pan-seared chicken cutlets with lemon sauce & capers, served with rainbow carrots over creamy mashed potatoes.

Tender veal cutlets sautéed and served in a rich sauce of mushrooms, shallots, garlic, chicken stock, Marsala wine & fresh herbs, served with rainbow carrots over creamy mashed potatoes.

Slow-braised beef in a robust red wine sauce, served with rainbow carrots over creamy mashed potatoes.

A bold, aromatic coconut curry with chicken breast, red pepper, garlic, ginger, lime juice and cilantro, enriched with coconut milk and curry spices. (GF/DF)

A golden-hued, fragrant broth with chicken, turmeric, lemongrass and garlic, infused with onion, carrot, celery and chicken stock. (GF/DF)

A bold, smoky chili featuring beef, red beans, tomato and peppers, seasoned with garlic, onion, and Southwest spices, thickened with beef stock. Hearty and delicious! (GF/DF)

A smooth, slightly sweet blend of butternut squash, apple and white wine, enhanced with vegetable stock, onion, carrot, celery and warm spices. (GF/DF/Vegan)

A bright, herbaceous soup featuring tomato, fennel and basil, balanced with white wine, garlic, vegetable stock, onion, carrot and celery. (GF/DF/Vegan)

A creamy, comforting chowder with sweet corn, red pepper and potato, simmered in vegetable stock with onion, carrot, celery and herbs. (GF/DF/Vegan)

A deep, earthy soup with braised beef, wheat berries and red wine, slowly cooked in beef stock with onion, carrot, celery and herbs. (DF)

A hearty, traditional lentil soup with green lentils, potato and a touch of vinegar, slow-cooked in vegetable stock with onion, carrot, celery and spices. (GF/DF/Vegan)

A luxurious, silky-smooth bisque with lobster, seafood stock, white wine and tomato paste, enriched with butter, cream, tarragon and garlic.

A rustic, herbaceous soup with white beans, potato and rosemary, gently simmered in chicken stock with onion and celery. (GF/DF)

A creamy, warming soup with sweet potato, red curry paste, coconut milk and red onion, infused with carrot, peppers, garlic, ginger, cilantro, salt and pepper. (GF/DF/Vegan)

Made with sautéed local Funj. Shrooming Company mushrooms, sweet paprika and a touch of sour cream, this velvety soup has just the right balance of warmth and tang. A little dill and a hint of lemon brighten each spoonful. (V)