Joy bar and restaurant LLC 172 Mad River Green

house made, creamy, bright hummus made with Vermont Bean Crafters chickpeas, served with two sons baguette and veggie sticks

house made yogurt based dip with cucumber, dill, lemon served with two sons baguette and veggie sticks

house made dip of roasted carrots with lemon, toasted walnuts, dill, olive oil, red pepper flakes, served with two sons baguette and veggie sticks

3 of our house made dips served with bread and organic veggie sticks

Italian castelvetrano olives marinated in olive oil with lemon and thyme

pick two or get all with a platter, our favorite local cheese and charcuterie of the moment

seared fingerlings topped with creamy garlic scape pesto

roasted and pan seared local, organic cauliflower with herb sauce and feta

warm two sons baugette served with Italian evoo

tomato and roasted eggplant spread with roasted red peppers, olives and capers served with baguette

chickpea and herb falafel with hummus, tzatziki, chili sauce, pickles, organic local vegetable slices, flatbread

local organic heirloom tomato, local maplebrook mozzarella, local orgainc basil topped with herb oil and balsamic drizzle

little leaf gem lettuce, cucmbers, tomatoes, red onion, olives, feta, bright greek dressing

little leaf gem lettuce, classic caesar dressing, croutons, parmesan

burrata over herby green goddess spread, little leaf gem lettuce, local organic tomatoes and seasonal vegetables, pepitas with champagne vinaigrette

pan seared haddock served over barley salad with local organic tomatoes, cucumbers, red onion with wilted spinach and lemony wine sauce

lightly fried tofu served over panzanella salad with local organic tomatoes, cucumbers, red onion, bread crumbs with sauteed broccoli

slow roasted, spiced lamb with tzatziki, tahini, chili sauce and pickled cabbage served with flatbread

Vermont raised sirloin served over barley salad with local organic tomatoes, cucumbers, red onion, with sauteed spinach and chimichurri sauce

fresh Atlantic monkfish over panzanella salad with local organic tomatoes, cucumbers, red onion and bread crumbs

gin or vodka, stirred or shaken, olive or twist?

plantation rum, lime, orange and grapefruit juice, ginger syrup

rye, carapano antica, angostura, brandied cherry

gin, carpano antica, campari

rye, cognac, absinthe rinse, organic sugar, peychaud's bitters, angostura

bourbon, aperol, amaro nonino, lemon juice

cognac, cointreau, lemon uice, simple

roasted red pepper and eggplant dip

lemon and oil marinated Castelvetrano olives

burrata over herby green goddess spread, little leaf gem lettuce, local organic tomatoes and seasonal vegetables, pepitas with champagne vinaigrette

cotto ham from VT salumi, house whipped salted cabot butter on two sons baguette

mortadella, soppressata, genoa salami, provolone, oil, hots on two sons baguette

gem lettuce, hummus, cucumbers, tomatoes, red onion, carrots, pickled cabbage, green goddess dressing on a wrap with avocado Add chicken 7 falafel 7 fried tofu 6 haddock 9 lamb 8 sirloin 10 avocado 3

gem lettuce, tzatziki, cucumbers, tomatoes, red onion, olives, feta, drizzle of greek dressing on pita Add chicken 7 falafel 7 fried tofu 6 haddock 9 lamb 8 sirloin 10 hummus 3 avocado 3

gem lettuce, labneh, pickled cabbage, eggplant cutlets, caponata on flatbread