Copper at Dorset

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

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)

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

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)

Vegetarian carrot "bacon," lettuce, tomato, tarragon aioli on toasted sourdough

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

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)

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

with black beans, rice, fire roasted corn, avocado, jalapeño, tomato, pickled onions, crumbled cotija, cilantro lime vinaigrette

House made.

House made.

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)

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)

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.

Layers of beef, tomato, red wine and herbs, nestled between pasta, ricotta, mozzarella and parmesan, with garlic, egg and a touch of flour.

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)

Layers of beef, tomato, red wine and herbs, nestled between pasta, ricotta, mozzarella and parmesan, with garlic, egg and a touch of flour.

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

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

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