We are open for Pickup and Takeout
Friday, Saturday, and Sunday
5pm - 8:30pm
Call 732-233-7680 to Order
Orders can be picked up at our kitchen at
You can pick up from our counter inside
or contactless at your car, just let us known
Please no pre orders, they are hard to field and prepare timely and we can not take payment
(Note: We are taking every measure to ensure the safety of our guests and staff.
Please use masks during any interactions)
We will not have the ability to discuss these events or provide accurate information over the phone during service hours.
North East, Certified Humanly Raised Pork.
Slow smoked pulled, and with apple coleslaw, pickles and our BBQ sauce.
Note: We are serving all the parts in separate containers to assemble at home, so the bread doesn't get too soggy.
Add one side $12
Two Sides $14
Three Sides $16
Buttermilk and VT cornmeal breaded organic chicken on apple coleslaw, pickles, and with a wild VT ramp aioli
Add one side $13
Two Sides $15
Three Sides $17
- Contains Soy, and Gluten
Cauliflower fried in our buttermilk and cornmeal breaded, like our fried chicken. Comes on apple coleslaw, pickles, and with a VT ramp aioli
Add one side $11
Two Sides $13
Three Sides $15
Local beef oxtail braised with scotch bonnet pepper, sweet potato, and spices for a rich and spicy cold weather dish. Dinner comes with three sides
Five pieces of buttermilk fried chicken (drumstick, wings pieces, and tenders) with sides of buttermilk dressing, maple mustard sauce, and our BBQ sauce. Dinner comes with choice of three sides
A 1/2 rack of ribs, slow smoked and glazed in sauce. Full dinner comes with three sides
Apple, mustard, and cider vinegar based slaw, lovely and lite
Scarlet red beans from Maine cooked in the pit with the juices
Creamy mashed potato in a baked potato boat toped with VT cheddar cheese sauce
Organic Collards, Kale, and cabbage braised in spicy red sauce
Classic cornbread with Nitty Gritty Farms VT cornmeal and
lots of butter
We will always try to adapt our menu items to your dietary needs, and will also be honest about what we can do.
Mexico has one of the oldest and greatest food cultures of the Americas. Mole (MO-lay) is a sauce with a complex mix of flavors developed by families for generations. Made with fine Vermont maple, this sauce ties us all together. Great for roasted or grilled meats, as well as tacos and enchiladas
Mustard and maple are old friends. When the French where pushed from the region they resettled in New Orleans, where they developed sauces with Creole mustard. Over 250 years later a sauce has returned home to the Green Mountains. Use with smoked pork, chicken, or turkey, as well as salmon and seafood
Besides maple, apples are Vermont’s pride and joy. When you add a little smoke and chilies you have a flavor unique to these hills, and perfect for an afternoon BBQ on a lake shore or farm field. Use as a glaze for grilled or roasted meats, or as a condiment for anything on the table
More at vermontmaplesmoke.com
(The little blue dot on the map)
150 West Canal Street, Unit 3
- Next door to Four Quarters Brewery
150 West Canal Street, Unit 3, Winooski, VT, USA
05:00 pm – 08:30 pm