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Green Apron

Vermont farm-to-table cuisine comes to the Stratton Golf Course in the newly reimagined restaurant, Green Apron.

Whether enjoying lunch after a round of golf or attending a three course farm-to-table dinner, Green Apron brings the tastes of Vermont right to your table with a menu that evolves with the seasons.

Green Apron is proud to be part of the Vermont Fresh Network, a group dedicated to supporting Vermont agriculture by bringing fresh, local, flavorful food to the table. A VT SBDC certified Green Restaurant.

Hours:
Monday - Thursday 10am-7pm
Friday - Sunday 7am-7pm

*Hours are subject to change depending on business levels

seasonal VT cuisine

summer menu

soup & salad

melon gazpachomint, balsamic GF, DF        7

s.o.d.seasonally inspired creation        6.5

arugula saladyellow beet, blue cheese, baby heirloom tomato, grapefruit vin  V, GF        11

caesar saladromaine, parmesan, house croutons, white anchovy filet        10

add grilled VT chicken breast  4 or ahi tuna  6

braised fennel salad dried fig, chevré, peppered bacon, maple vin  V, GF        10

summer green salad •  mesclun, summer berries, candied walnuts, chevre, raspberry vin  GF      11.5

couscous salad heirloom tomato, VT feta, basil, balsamic, truffle oil   V     10

 

sandwiches

all sandwiches include your choice of house cut fries, house pickled veggies, or seasonal root veggie chips 

VT grilled cheeseaged cheddar, smoked gouda, chevré, “Stevie Wonder Bread”    V        11

add tomato  .50  or bacon  1

turkey “rueben”pickled watermelon rind slaw, maple smoked gouda, sriracha aioli, sourdough rye        11.5

VT burger •  house made 10 oz all natural VT beef, choice of VT cheese, lettuce, heirloom tomato, onion, brioche roll        13

add bacon, fried shallots, farm egg, avocado    1

(GA) burgerhouse made 10 oz all natural VT beef, 2 yr aged cheddar, crispy shallots, truffle aioli, fried farm egg       15.5

tempeh wrappea tendrils, avocado, heirloom tomato, mesclun, sriracha aioli   DF, V      11.5

BLTACmaple bacon, lettuce, heirloom tomato, avocado, croissant  DF        12.5

veggie burgerhouse made vegetarian patty, cucumber raita, brioche roll  V               12.5

chicken sandwich VT free range chicken, choice of locally produced cheese, LTO, brioche roll        12.5

add bacon, fried shallots, farm egg, avocado    1

prime rib sandwichall natural ribeye, horseradish cream, caramelized onion, choice of cheese, brioche roll             14

 

snacks

brussels sprouts & chorizo truffle oil, cracked pepper, parm        8

crab arancini meyer lemon aioli        9

oysters on the half shell (5) trio of house sauces  DF, GF    12

fried heirloom tomatoes •  meyer lemon aioli  V        8

roasted garlic & tomato hummushouse crackers  DF,V        7

pickled summer veggies buttermilk aioli  V       6

meat & cheesecured & smoked meats, locally made cheeses, date mustard, seasonal jam       13.5

 

dessert of the day seasonally inspired creation      6.5

 

split plate 5

Dairy Free=DF, Gluten Free=GF, Vegetarian=V 

Green Apron sources only local, seasonal product when possible.  Thank you to some of our partners:  VT Chevon, Taylor Farms, Brown Boar Farm, Green Mountain Creamery, Cabot Cooperative, Blythedale Farms, Blue Ledge Farms, Misty Knoll Farms, Grafton Village Creamery, Earth Sky Time Bakery, Stoney Point Apiaries, and Black River Produce

           

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Chef de Cuisine Tim Thompson

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