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Barkeatersvt

@barkeatersvt

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Adirondack-inspired restaurant located in the village of Shelburne, VT
Open Tuesday through Saturday 11:30-8:15pm

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Thank you @sevendaysvt and @jordankbarry for the kind words in this feature! We’re so excited for everything we’ve accomplished so far (for full article, see link in bio) by @barkeatersvt

Look who’s emerging from its crypt looking extra delicious for spooky season celebrations: it’s our OoOoOh-Mummy Fries! As the name suggests, we packed as much of savory, mouthwatering flavor into this startling starter as possible. We start by tossing our crispy French fries with furikake, then we drizzle on miso-yuzu mayo and umami ketchup, followed by a few dollops of chili crisp, a shower of scallions & a freshly grated blend of Parmesan and Pecorino cheeses to finish it off. You won’t need any ancient amulet to restore your life after a long day, because an order of these will definitely do the trick! by @barkeatersvt

Bubble, bubble, toil & trouble, gather ‘round our cauldron kiddies, because we have an extra special Witches’ Brew for you this week! It’s a puréed broth of spinach, @headoverfieldsvermont arugula, potatoes, @eveningsongfarm leeks, @champlainorchards Shizuka apples, garlic & vegetable stock, topped with @vermontcreamery crème fraîche & Aleppo pepper. One taste and you won’t be able to resist joining our coven! by @barkeatersvt

There are two wolves inside of us, and while they might not agree on everything, they definitely both love the flavors that come together in jalapeño poppers. So in a spooktacular moment of collaboration they’ve concocted the Howl-apeño Popper Dip that’s haunting our specials menu this week! This irresistible blend of Champlain Valley Creamery cream cheese, cheddar, Monterey Jack, and bacon is being served to you warm in a cast iron with baguette and crudités (including some seasonally-appropriate black radishes from Old Road Farm). Make your reservations now and embrace those inner wolves as you ravenously devour this delicious dip! by @barkeatersvt

We were working on paninis late one night, when our eyes beheld an eerie sight. Muenster cheese, arugula and fig jam, with rustic sourdough & prosciutto ham, rose up from the press then came down with a thud, and in a flash we could tell from our tastebuds that this flavor mash would be a graveyard smash! So we named it Frankenstein’s Muenster, and we’re unveiling it this weekend on our spooky specials menu, so make your reservations now! (The arugula comes courtesy of our friends at @headoverfieldsvermont, but it was really hard to work that tag into the text here lol) by @barkeatersvt

As spooky season reaches its apex, we’re offering a number of scary good specials, like our Vampire Hunter’s Pasta! We packed so many variations of garlic into this dish that even Dracula himself will know to keep his distance. We started by making garlic confit, then used the infused oil to build our spicy Calabrian chili marinara. Fresh garlic and chili flake begin the process of building the sauce in the pan, along with the confit garlic, @eveningsongfarm Aji Rico peppers & squid ink fettuccine. Once it’s in the bowl we drizzle a little extra garlic oil, followed by a shower of garlic chives, basil, and a freshly-grated Parmesan-Pecorino blend. Make your reservations now, your life may depend on it! by @barkeatersvt

🎃🎃🎃🎃🎃 by @barkeatersvt

Our soup this week is a Vegan Green Curry Coconut, featuring @bluehousemushroom shiitake & enoki mushrooms, sweet potatoes, red bell peppers, cherry tomatoes, bamboo shoots, kaffir lime, onion, garlic, ginger & spinach in the aforementioned green curry coconut broth, garnished with cilantro! by @barkeatersvt

We have a really fun fusion appetizer special for you this week - Pimento Kim-Cheese! Marrying two regional staples, this addictive dip is a blend of @graftoncheese 1-year cheddar, @pitchforkpickle Maurice’s Miso Kimchi, Duke’s mayo, roasted red peppers & scallions. We’re serving it with a colorful array of accouterments - @oldroadfarm watermelon radishes, @stonesthrowfarmstead purple daikon radishes, cucumbers, and soy-black sesame crackers. It’s an excellent way to start a great meal! by @barkeatersvt

This week we’re offering a riff on a much-loved Indo-Chinese appetizer - Lion’s Mane Manchurian! The original dish is called Gobi Manchurian and features fried cauliflower florets, but for ours we’re using beautiful @bluehousemushroom Lion’s Mane. We’re keeping the sauce pretty traditional - a blend of ketchup, chili garlic sauce, lime juice, soy sauce, cumin, garlic, ginger & scallions that offers a complex array of sweet, spicy, tangy & umami flavors. The mushrooms are hand-battered, fried, tossed in the sauce, and served garnished with scallions and a lime wedge. This one truly has a unique flavor all its own, and we think you’ll love it! by @barkeatersvt

One of our entree specials this week is Turkey-Apple Swedish Meatballs, made with turkey from @stonewood_farm_ in Orwell. They’re smothered with a velvety chicken gravy and served over our mashed potatoes. A comfort staple going into chillier evenings - make your reservations now! by @barkeatersvt

On this week’s specials menu we’re featuring Chicken Lo Mein! Chicken tenderloin, baby bok choy, Napa cabbage, garlic, ginger & scallions, all tossed with fresh egg noodles and a delicious lo mein sauce and topped with garlic chives! Make your reservations now! by @barkeatersvt