Our Menus
The varied menus feature ultra-fresh ingredients gathered from local purveyors of meats, cheeses, fruits and vegetables produced right here in Vermont. Combining these together with French flair, Chef Robert creates flavorful fare ranging from freshly tossed salads to steaming hot soups, unforgettable hors-d’oeuvres, memorable main courses and melt-in-your-mouth desserts. We are happy to accommodate your specific food requirements and offer a gluten-free version of most menu items as well as vegan and vegetarian alternatives.
Tuesday-Sunday 12pm-7pm Call 802-247-9997 to order – Curbside delivery available
$30/dish – All dishes are proportioned for 2 people
Buy a half bottle of wine (375ml) for only $10 when buying a dinner entree
Wine choices are: Meiomi Chardonnay, Meiomi Pinot Noir, Josh Cabernet Sauvignon, & Guigal Cotes-du-Rhone red
February 16 to February 21
Salmon wrapped scallops on lobster
Polenta
Chicken pot pie with garlic mashed
Potatoes
House made Cavatelli pasta with shrimp
February 23 to February 28
Roasted free range chicken with Café
Provence rub, garlic mashed
Potatoes
Vegetable lasagna
BBQ meatloaf
March 2 to March 7
Baked haddock Provençale, red bell
pepper sauce, lobster polenta
Chicken Niçoise with angel hair pasta
Beef Bourguignon with garlic mashed
potatoes
March 9 to March 14
Beef Tips with Potato Gratin
Baked Haddock with crabmeat Topping and Polenta
Chicken Grenobloise with Garlic Mashed Potatoes
Brunch Menu is available Sundays – 10am-3pm
Limited seating available, reservations are required, or available for takeout. Please call 802-247-9997.
Salade Niçoise – 13
Sautéed scallops or shrimp with slow roasted plum tomatoes, black olives, hard-boiled egg on golden brown potatoes, lemon herb vinaigrette
Cobb Salad – 13
Romaine lettuce, blue cheese, bacon, boiled egg, tomato, chicken breast, corn & avocado
Thin Tomato Pie with Blue Ledge Goat Cheese and Basil Pesto – 13
Caramelized onions and mesclun greens with a drizzle of balsamic reduction
Eggs Benedict with Grilled Smoked Ham – 13
Two poached eggs on homemade wheat toast with home fries
Two Eggs any Style with Home Fries – 10
Choice of bacon, ham, or maple sausage
Scrambled Eggs on Croissant – 12
Maple-cured ham, warm Brie, sautéed tomatoes & onions
Omelet of the Day – 12
Mesclun salad, toasted brioche & home fries
Brioche French Toast – 10
With bananas, strawberries & whipped cinnamon cream
Grilled Turkey BLT on Baguette – 13
Panini sandwich w/ oven roasted turkey, slow roasted tomatoes, cranberry aïoli, cheddar cheese, smoked bacon & French fries
Curried Coconut Calamari on Forbidden Rice – 15
The Café Provence Vermont Grass-fed Beef Burger – 15
With petite salad & French fries. Cheese choices: Swiss, gorgonzola or VT cheddar.
Add mushrooms, bacon, or caramelized onions: $1
Panini of the Day – 13
Served with French fries & petite salad
Quiche of the Day with Petite Salad – 12
Grilled Salmon over Creamy Lobster Polenta – 15
Chicken Cordon Bleu over Garlic Mashed Potatoes – 15
Otter Creek Beer Batter Fish and Chips – 15
Malted vinegar, tartar sauce & Jicama slaw
House made Ricotta Cavatelli with Beurre Blanc – 13
Sautéed shallots, Asiago cheese, spinach, tomato & garlic. Add grilled chicken $5 | Add scallops or sautéed shrimp Provençale $7
Lunch Menu is available Tuesday-Saturday – 11:30am-4pm
Limited seating available, reservations are required, or available for takeout. Please call 802-247-9997.
Salade Niçoise – 13
Sautéed scallops or shrimp with slow roasted plum tomatoes, black olives, hard-boiled egg on golden brown potatoes, lemon herb vinaigrette
Cobb Salad – 13
Romaine lettuce, blue cheese, bacon, boiled egg, tomato, chicken breast, corn & avocado
Thin Tomato Pie with Blue Ledge Goat Cheese and Basil Pesto 13 Caramelized onions and mesclun greens with a drizzle of Balsamic reduction
Grilled Turkey BLT on Baguette – 13
Panini sandwich w/ oven roasted turkey, slow roasted tomatoes, cranberry aïoli, Cheddar cheese, smoked bacon & French fries
Curried Coconut Calamari on Forbidden Rice – 15
The Café Provence Vermont Grass-fed Beef Burger – 14
On homemade onion bun with petite salad & French fries. Cheese choices: Swiss, gorgonzola or VT cheddar. Add mushrooms, bacon or caramelized onions: $1
Panini of the Day – 13
Served with French fries & petite salad
Quiche of the Day with Petite Salad – 12
Grilled Salmon over Creamy Lobster Polenta – 15
Chicken Cordon Bleu over Garlic Mashed Potatoes – 15
Otter Creek Beer Batter Fish and Chips – 14
Malted vinegar, tartar sauce & Jicama slaw
House made Ricotta Cavatelli with Beurre Blanc – 13
Sautéed shallots, Asiago cheese, spinach, tomato & garlic. Add grilled chicken $5, scallops or sautéed shrimp Provençale $7
SOUPS & APPETIZERS
New England Clam Chowder – 8
Soup of the Day – 8
Classic Caesar Salad – 10
Hearth baked focaccia croutons, grated Asiago cheese, & anchovies upon request
Baby Spinach Salad in an Asiago Cheese Cup – 10
Red onions, toasted pecans, & maple bacon balsamic dressing
Fried Calamari with Mesclun Greens – 14
Choice of marinara sauce or lemon pepper aïoli
Pan Seared Escargots in Olive Oil with Leeks, Garlic, and Sambuca Liquor – 14
On homemade grilled toast
Moules Marinière – 13
Steamed mussels with white wine, tomatoes, shallots, garlic, parsley, and garlic toast
House made Ricotta Cavatelli with Beurre Blanc – 13
Sautéed shallots, Asiago cheese, spinach, tomato & garlic. Add grilled chicken $5 | Add scallops or sautéed shrimp Provençale $7
Thin Tomato Pie with Blue Ledge Goat Cheese and Basil Pesto – 13
Caramelized onions and mesclun greens with a drizzle of Balsamic vinegar
ENTRÉES
Café Provence Seafood Stew – 25
Scallops, shrimp, mussels & available fresh fish on saffron risotto, lobster & tarragon broth, & garlic toast
Pan Seared Salmon with Crispy Skin – 24
Blue Ledge Goat Cheese polenta & lemon butter sauce
Cassoulet from the South of France – 25
Confit of duck leg, pan seared duck breast, & grilled andouille sausage
Breaded Chicken Niçoise over Angel Hair Pasta 23
Crushed tomatoes, marinated black olives, garlic & baby spinach
Grilled Flat Iron Steak with Horseradish Mashed Potatoes – 26
Red wine sauce
The Café Provence Grass-Fed Beef Burger from Spotted Dog Family Farm – 17
Petite salad & French fries. Cheese: Swiss, gorgonzola or Vermont cheddar. Add mushrooms, bacon, tobacco onions or caramelized onions $1
Slow Cooked Curried Lentils Stew with Coconut Milk – 18
With roasted vegetables & red bliss potatoes
PIZZAS – 13
Margherita
Buffalo mozzarella, tomato, fresh basil & marinara sauce
Roasted Vegetable
Marinara sauce, roasted vegetables, goat cheese & mozzarella cheese
Sour Cream, Red Onion, Bacon, and Wilted Spinach
Our favorite for all ages
Portobello
Marinated portobello mushroom in olive oil, topped w/ mozzarella & Asiago cheese, garlic, herbs, & lemon zest
Caramelized Onions, Pear, and Blue Cheese
Our newest pizza!
Chef's Tasting – 9
1/2 chocolate bomb, 1/2 cheesecake, mini crème brûlée
Warm Chocolate Bomb – 8
Vanilla ice cream & caramel sauce
Maple Crème Brûlée – 8
Vanilla Cheesecake – 8
Cinnamon Bread Pudding – 8
Served warm with vanilla ice cream
Assorted Sorbets – 8
3 different flavors
Café Garamound – 8
Coffee served with 3 mini pastries of the Chef's choice
Red Wines
Glass / Bottle
Café Provence Red, Languedoc 9 / 34
Café Provence Grenache, Languedoc 10 / 36
Domaine Chante Perdrix Chateauneuf du Pape 93
Casarena Cabernet Sauvignon Owen’s Alegro, Mendoza 60
Domaine Saint Damien Gigondas 55
Patricia Green Pinot Noir Reserve, OR 50
Domaine de Triennes Saint Auguste, Provence 45
Chateau Grange Cochard Morgon, Beaujolais 45
Chateau Toutigeac Red Bordeaux 10 / 36
Mi Terruño Malbec Expresión, Mendoza 10 / 36
Christopher Michael Cab. Sauvignon, WA 10 / 36
Domaine Grande Bellane Côtes du Rhône 10 / 36
Crushed Pinot Noir, CA 9 / 34
Stonecap Merlot, WA 9 / 34
Vigneti del Sole, Montepulciano d’Abruzzo 9 / 34
White Wines
Glass / Bottle
Café Provence Chardonnay, Languedoc 9 / 34
Café Provence Sauvignon Blanc, Languedoc 9 / 34
The Cutrer Chardonnay, Sonoma 90Albert Bichot Pouilly-Fuissé, Burgundy 58
Vignoble Berthier Sancerre, Loire Valley 42 Bouchaine Chardonnay, Napa 12 / 40
Chateau Lamothe de Haux Bordeaux 10 / 36
St Urban Hoff Riesling, Germany 9 / 34
Riff Pinot Grigio, Italy 8 / 30
Lobster Reef Sauvignon Blanc 9 / 34
Picpoul Florensac, Languedoc 9 / 34
Rosé Wines
Juliette La Sanglière Rosé, Provence 34
Champagne and Sparkling Wines
Moet et Chandon Grand Vintage Rosé 2009, France 180
Vilmart & Cie “Grand Cellier” Brut NV, France 142
Villa Jolanda Prosecco, Veneto, Italy 30
375ml – Red
King Estate Pinot Noir, OR 23
Luiano Chianti, Italy 28
Bodega Catena Malbec, Argentina 20
Guigal Côtes du Rhône 18
Hess Select Cab. Sauv. , Napa 26
Clos du Bois Merlot, CA 16
375ml – White
Vignoble Berthier Sancerre, Loire 22
Schug Chardonnay, Carneros 23
Honig Sauvignon Blanc, Napa 21
375ml – Rosé
Fleur de Mer, Côtes de Provence 18
375ml – Champagne
Champagne Le Mesnil Grand Cru 45
Veuve Clicquot Brut NV 54
187ml – Champagne
Jean-Louis Blanc de Blancs Brut, France 9
Villa Jolanda Prosecco, Italy 9
Beer
Foley Brothers Selection, Brandon, VT 8
Berkshire Selection, MA 8
Trapp Family Selection, VT 6
Becks N/A, Germany 4
Founders All Day IPA, MI 6
Two Roads Selection, CT 6
Cider
Champlain Orchards Cider, VT 6
Did you know? The State of Vermont allows customers to take home unfinished bottles of wine. Please ask your server for a cork.