Served seven nights a week at our restaurant in Waitsfield, Vermont — just minutes from Sugarbush Resort and Mad River Glen — the Hyde Away menu is built around fresh, locally sourced ingredients and honest New American cooking. We work with local farms including Misty Knoll Farms and Neill Farm, and change our offerings with the seasons.
Whether you’re fueling up after a day on the mountain or settling in for a leisurely dinner, there’s something on the menu for everyone. Download the printable PDF menu or make a dinner reservation.
Dietary Notes: gf = gluten free, df = dairy free, v = vegetarian, vegan = vegan
we use beef tallow in our deep fryer
Soups
French Onion au Gratin 13
house-made beef stock, crostini, broiled swiss cheese
Roasted Butternut & Apple (vegan, gf, df) 9
coconut milk, butternut squash, honeycrisp apples, toasted pumpkin seeds
Creamy Tomato & Fennel (gf) 9
garnished w/fresh parsley
Salads
House Salad (v, gf, df) 7/13
mixed greens, carrot, radish, cucumber, toasted pumpkin seeds. choice of dressing
Spinach Salad (gf) 18
red beets, roasted butternut squash, feta, honeycrisp apples, toasted walnuts, pickled red onion, maple balsamic vinaigrette
Caesar Salad 9/16
romaine, croutons, parmesan cheese, caesar dressing, lemon
Dressings: maple balsamic vinaigrette, blue cheese, ranch, maple mustard, caesar
Salad Add-ons: grilled chicken breast 8, faroe island salmon filet 13, veggie burger 8, anchovies 3
Appetizers
French Rolls (3) & Rosemary Butter 6
Tuna Tartare (df) 18
sushi grade tuna, toasted sesame, cilantro, sriracha aioli, avocado purée, tamari caramel, pickled ginger, won-ton crisps: substitue sliced cucumber (gf)
New England Style Crab Cake 17
blue crab (6oz), brussels sprout slaw, chipotle pepper coulis, lemon
Spinach & Artichoke Dip (v) 13
served w/toasted baguette. substitute crudité (gf)
Roasted Brussels Sprouts (gf) 14
crispy bacon, dates, brown butter, toasted walnuts, pickled red onion
Hyde Away Nachos 14
house-made tortilla chips, jalapeño, spanish olives, red onion, cheddar cheese, guacamole, cabot sour cream, house-made salsa add braised misty knoll chicken 5
Hyde Away Wings (1lb) 16
crispy fried chicken wings, carrots & celery, blue cheese dressing. buffalo, maple chipotle, smoky bbq, jamaican jerk
Basket of Fries w/Garlic Aioli 8
Sweet Potato Wedges w/Maple Mustard 10
Sandwiches
All sandwiches served w/fries & sliced pickle.
Hyde Away Burger 20
Neill Farm ground beef, bibb lettuce, tomato, red onion, side of burger sauce
Chicken Sandwich 18
grilled chicken breast, caramelized onion & bacon jam, swiss cheese, maple mustard aioli, bibb lettuce, tomato
Grilled Lamb Burger 23
rosemary tzatziki sauce, spinach, feta, tomato, pickled red onion, brioche bun
Valley Veggie Burger (v) 17
black bean burger, chipotle coulis, bibb lettuce, tomato, red onion
add swiss, cheddar, american, blue cheese crumbles 2, sautéed mushrooms 2, bacon 2, sub house salad/caesar for fries 5, gf bun 3, sweet potato fries 3
Entrees
Misty Knoll Chicken Statler (gf) 32
roasted Misty Knoll chicken breast, mashed potatoes, roasted butternut squash, maple beurre blanc
Grilled Ribeye (Choice, 12oz) (gf) 56
char-grilled, rosemary herb butter, caramelized onion & bacon jam, mashed potatoes, buttered carrots & green beans
Faroe Island Salmon (gf) 28
pan seared salmon filet, béarnaise sauce, boccolini, basmati rice, lemon
Chicken Marsala 28
chicken breast, marsala cream sauce, portabello mushrooms, penne, mascarpone, fresh parsley, toasted baguette
Hyde Away Meatloaf 25
house-made meatloaf, mashed potatoes, buttered carrots, green beans, beef gravy
Vegetable Stir Fry (gf, vegan, df) 25
ginger soy glaze, broccolini, portabello mushrooms, bell peppers, carrots, red onion, toasted sesame seeds, basmati rice
add chicken 8, salmon filet 13
Saturday Special
Prime Rib
baked potato & chef’s choice of vegetable
