BRUNCH
Saturday & Sunday 11:30 am - 2:30 pm

SNACKS

PINE FRIES (GF)  7

Ketchup & Yuzu Aioli

CHIPOTLE & VINEGAR POTATO CHIPS (GF)  6
Lime, Cilantro & Chili Dip
CRISPY PORK BELLY STEAM BUN  6 each
House Made Pickles, Siracha Mayonnaise

DEVILED EGGS  7

Chicken Confit, Togarashi, Sesame Oil,

Crispy Chicken Skin and Shallots

BONCHON CAULIFLOWER  13

Crispy Cauliflower, Spicy Gochujang Glaze, Pickled Daikon

SMALL PLATES

SLICED FRUIT & BERRY PLATE (V, GF)  10
Assortment of Seasonal Fresh Fruit and Berries

HANOVER INN SUMMER PARFAIT  14

House-Made Hazelnut Granola, Sliced Plums, Greek Yogurt

KALE AND BABY GREENS SALAD  12

Grilled Onion, Apple, Rye Crouton,

Buttermilk Dressing

AVOCADO TOAST  15

Poached Farm Egg, Avocado Puree, Pickled Breakfast Radish, Red Sorrel

Add Smoked Salmon for $4

LARGE PLATES

CRISPY SWEET POTATO TACOS (GF, V)  17
Black Bean, Tomato & Corn Relish, Guacamole

FRIED FISH SANDWICH 22

Beer Battered Haddock, Brioche Bun, 

Tartar Sauce, Chipotle Potato Chips

FRIED CHICKEN NANBAN SANDWICH  18

Gochujang Glaze, Chunky Sweet Onion Mayo, Brioche Bun, Local Greens

DUCK HASH (GF)  18

Sunny Side Eggs, Braised Duck, Red Bell Peppers, Basil, Scallion,

PINE Crispy Potatoes

CHILAQUILES  14

Over Easy Eggs, Seared Pork Belly,

VT House Tortilla Chips, Sala Verde

HANOVER INN BURGER*  17
Bacon, Vermont Cheddar Cheese,
Crispy Onions, Chipotle Aioli, French Fries

FLUFFY LEMON RICOTTA PANCAKES  15

Choice of: Blueberry or Raspberry

Served with Warm Vermont Maple Syrup, Whipped Butter

SUMMER PEACH FRENCH TOAST  16

Brioche, Peach Jam, Almond Whipped Cream, Vermont Maple Syrup

MAINE LOBSTER BENEDICT  18

Poached Egg, Butter Poached Lobster, Bearnaise, Portuguese Muffin,

PINE Crispy Potatoes

SIDES

PINE CRISPY POTATOES  5
Za'atar, Red Onion, Roasted Red Peppers
FRESH BERRIES  6
Assorted Seasonal Berries
LOCAL APPLEWOOD SMOKED BACON  6

Please inform your server of any food allergies or dietary restrictions and our Chef will be happy to accommodate your needs.
*Consuming raw or undercooked food may increase your chance of foodborne illness