Soup of the Day $1.95
$3.95
Spring Greens Salad Cider-Bacon, Red Wine Vinaigrette $3.50 $4.75 Tomato Mozzarella Salad White Balsamic Vinaigrette $3.95
$5.25
Sandwiches come with choice of Hand Cut Fries, Sweet Potato Fries, or Small Greens Salad
Panini of the Day
$6.95
The Cobb Salad Wrap $6.75 Bacon, Bayley Hazen Blue, Avocado, Arugula, Sundried Tomato Vinaigrette
Cup and a Half
$6.95
A cup of one of our homemade soups and half of one of the above sandwiches
Boyden Farm Burger $6.25 Six ounces of Vermont Raised Beef grilled and served on a Sesame Bun with Lettuce, Tomato, and Onion. Additional toppings $.50 each: Cheddar, Mushrooms, Onions, Bacon
The #30 Burger $7.50 A decadent combo of Cheddar, Bacon, SautĂŠed Onions, Fried Egg, and Garlic Mayo
The Vermont Department of Health warns that consumption of raw or undercooked foods may increase the risk of food borne illness. This is especially true for infants, elderly, pregnant women and persons with compromised immune systems
Spring brings the culmination of these students’ participation and contribution to the Culinary Arts Program. They are given the opportunity to develop their own dishes based on their heritage and their passions. We hope you enjoy their creative efforts.
Cauliflower Flan by Hailey Langmaid
$6.95
Thai Shrimp Curry by Chris Giambrone
$8.50
Chicken Rigatoni by Brooke Hill
$7.95
Artichoke Turnovers, Roasted Pepper Sauce Jasmine Rice, Sugar Snaps, Parsnips
Pepperoni, Mascarpone-Rosemary Sauce
Shellfish Trio by Devyn Wetherbee
$10.95
Oysters, Scallops and Crab Cake
Fig Roasted Quail by Courtney Morehouse
$9.50
Ratatouille, Garlic-Vermouth Sauce
Caramel-Apple Pork Loin by Jaylyn Bunnell
$8.95
Cheddar Mashed Potatoes, Bacon Brussels Sprouts
Corn Fried Catfish by Kurt Sitsch
$7.50
Bacon Hush Puppies, Curry Remoulade
Turkey Imperial Rolls by Katrina DeKett
$5.50
Roasted Duck Paprikas by Ethan Bernier
$9.95
Sauteed Salmon by Tyler Howard
$8.95
Asian Slaw, Roasted Peanuts
Drop Dumpling and Cucumber Salad
Wild Rice Cake, Spinach, Hollandaise
Beef Wellington by Amber Schoppe
$11.50
Soy Grilled Flat Iron Steak by Austin Rice
$10.50
Asparagus, Red Wine-Truffle Sauce
Sweet Sticky Rice, Shiitake Mushrooms
DESSERTS
Chef Bystrzycki’s Baking and Pastry students prepare our desserts fresh daily. Please check with your server for today’s selection.
BEVERAGES Iced Tea $1.25 Lemonade $1.25 Milk $1.00 Chocolate Milk $1.25 Green Mountain Coffee $1.50 Vermont Artisan Tea $1.50
Meet our Students HAILEY LANGMAID loves to serve people and it shows with her energy at the Hilltopper. She recently
was a member of the Academy Skills team, competing in Table Service. Her dish represents many of her favorite flavors. With helping others in mind, Hailey is pursuing two ideas for her future: attending Lyndon State College for nursing or New England Culinary Institute for Culinary Arts.
CHRIS GIAMBRONE is an adventurous traveler and it shows in his selection of dishes. Chris’s
interpretation of classic Thai red curry is a bit spicy with a twist of local spring vegetables. Chris will be attending CCV next year majoring in business or communications.
BROOKE HILL loves the traditions of her family. She chose to update a dish from her great grandmother with her own twists. Brooke plans on attending New England Culinary Institute in the fall focusing on Culinary Arts.
DEVYN WETHERBEE joined the Hilltopper team this semester and jumped in with great results. With all things food, she has many passions, so settling on one item was a challenge. Her trio of seafood provides a glimpse into a few of Devyn’s favorite flavors. Devyn will be attending the Culinary Institute of America to pursue a Baking and Pastry degree.
COURTNEY MOREHOUSE has been a diligent and caring teammate since joining the culinary program.
She is very serious about her work while not taking herself too seriously. Her dish was inspired by the movie Ratatouille, and she composed it with the classic vegetable combination as the foundation. Courtney recently competed at the Vermont Skills Commercial Baking competition and will be studying Baking and Pastry at White Mountains Community College.
JAYLYN BUNNELL has a strong opinion on her likes (and her dislikes) when it comes to food. Her dish reflects her Vermont upbringing beautifully with strong, straight forward flavors. Upon graduation Jaylyn will be jumping into the workforce while attending CCV with an eye toward an accounting degree.
KURT SITSCH has a natural curiosity that has served him well at the Hilltopper. While he had never had
any of the components of his dish prior to its development, Kurt dug into his research to find a combination that is both traditional and modern at the same time. Kurt will be taking STEM classes at CCV upon graduation.
KATRINA DEKETT has many passions in her life, none bigger than her love of baking and pastry. Her dish represents another passion, her love of ethnic flavors. Her dish is light, with bright flavors and textures. Katrina recently competed in Vermont Skills Commercial Baking contest and she will be attending the Culinary Institute of America in the fall.
ETHAN BERNIER has many interests and the energy to pursue them all. He enjoys traditional flavors and this is reflected in his dish. Ethan won the national silver medal in Commercial Baking at Skills last year and he competed in Culinary Arts this year. Ethan will be attending NECI in the fall.
TYLER HOWARD brings strong energy every day. His dish represents his eclectic tastes and his love of
classic technique. He is a member of the American Culinary Federation and is pursuing an apprenticeship at the Gasparilla Inn in Boca Grande, Florida.
AMBER SCHOPPE knew early on what she wanted to serve for her dish. She chose a classic that is sure to
please. Amber recently competed in Table Service for Vermont Skills and will be attending Culinary Institute of America for baking and pastry in the fall.
AUSTIN RICE is calm, cool and collected (especially with his sunglasses on). He has been an excellent
teammate and is especially strong in the dining room. Austin’s dish is a unique fusion of ingredients and techniques. While Austin is unsure of his plan for the future, there is no doubt that he will be successful.