Phelps Barn Pub

Phelps Barn Pub

Adjacent to the main inn, you’ll find Phelps Barn Pub, a southern Vermont restaurant serving pub fare and local brews in a relaxed and friendly atmosphere.

Phelps Barn Pub: Southern Vermont Restaurant

A Southern Vermont Restaurant

Our more casual dining option, Phelps Barn at the Grafton Inn serves as the inn’s bar and pub. Just steps from the main inn, this southern Vermont restaurant was once a carriage house for guests’ horses. Now, we utilize this barn’s rustic past to provide a unique Vermont dining experience for our guests. Enjoy a burger and a local brew under Phelps Barn’s wooden beams or wander upstairs to the hay loft for a drink at our newly renovated bar.

Phelps Barn Dining Events

Join us in Phelps Barn Pub for a slate of weekly dining events. Popular among guests and locals alike, events like Saturday live music and Burger and Brew Night are not to be missed!

Thursdays: Burger & Brew Night, Old Tavern burger and a 16 oz beer for just $12.
Friday & Saturdays: Live music. See our music calendar here.

Hours: Open 7 days a week serving our pub menu 5-9 pm.

Phelps Barn Pub will be closed Saturday, November 19th and Saturday, December 10th.

Phelps Barn Pub will be closed Saturday, December 31st for dinner, but you can join us for drinks and music!

Pub Fare

Soup/Salad

Soup of the Day

Chefs Daily Creation $5/$8

 Grafton Cheddar Ale

Creamy Aged Grafton Cheddar and Long Trail Ale Soup $5/$8

Caesar Salad

Try our Traditional Crisp Romaine tossed with Herbed Croutons, Creamy Caesar Dressing and Shaved Parmesan

Or try the Caesar Salad with Grilled Romaine Hearts $12

Harvest Salad

Baby Arugula, Warm Roasted Beets, VT Chevre, Red Onions, Candied Walnuts, Maple Sage Vinaigrette $13

 Tavern Salad

 Baby Greens, Grape Tomatoes, Cucumbers, Sliced Radish, and Carrots with a White Balsamic Vinaigrette $10

Spinach & Gorgonzola

Baby Spinach, Crumbled Gorgonzola, Dried Cranberries, Crispy Prosciutto, Sherry Rosemary Vinaigrette $13

Appetizers

Grilled Shrimp Satays

Sweet Chili Glazed, over Asian Slaw $14

Grafton Cheese Board

Clothbound Cheddar, Leyden, & Maple Smoked Cheddar, with Jan’s Farmhouse Crisps, Dried Mission Figs, Apricot & Orange Chutney $16

VT Quail

 Puree of Parsnip, Crispy Beet Tendrils, Fried Quail Egg $14

Crispy Wings

Choice of Buffalo, BBQ, or Sweet Chili, served with Buttermilk Blue Cheese Dressing and Celery $10

Potstickers

Crispy Asian Pork Potstickers, with a Soy Ginger Dipping Sauce $12

Sandwiches

(Sandwiches served with Choice of Hand Cut Fries, Kettle Chips, or Mixed Green Salad)

(Substitute Onion Rings or Sweet Potato Fries $2)

Grafton Cheddar Burger

Vermont Beef, Grafton Cheddar Cheese, Lettuce, Tomato, Onions, and Pickles $15

(Toppings $2 each: Applewood Bacon, Caramelized Onions, Mushrooms, Fried Egg)

French Dip

Sliced Slow Roasted Prime Rib on Toasted Baguette, with Horseradish Aioli, Caramelized Onions and Au Jus $16

 Phelps CBLT

Grilled Herbed Chicken Breast, with Lettuce, Tomato, Applewood Bacon, Mayo and Cheddar on Toasted Ciabatta $15

Portobello Wrap

Roasted Portobello Mushrooms, Native Apples, Baby Greens, Ginger Carrot Dressing, & VT Chevre, Served Warm in Spinach Wrap $14

Entrees

Fish & Chips

Ale Battered Haddock, Hand Cut Fries, Tartar Sauce $15

Lobster Mac & Cheese

Fresh Lobster Meat and Asparagus in a Creamy Grafton Cheddar Cheese Sauce, Baked with Bread Crumbs $18

Beef Short Ribs

Slow Braised in a light Espresso Broth, Garlic Rapini, over Roasted Sweet Potatoes $27

Pumpkin Gnocchi

Sautéed with Dried Cranberries, Pecans, Spinach, & Black Trumpet Mushrooms in a Marsala Cider Cream $18

Chicken Braciole

Chicken stuffed with Boursin Cheese & Spinach, Wrapped in Prosciutto, over Smashed Yukon Potatoes, with a Sweet Onion Jam $26

 NY Strip

Hand Cut Truffled Steak Fries, Parmesan Creamed Spinach, Merlot Reduction  $26

Specialty Drinks

Peach Red Wine Sangria $10

Cricketers Bloody Mary $12

VT Silo Cucumber Vodka, House Made Bloody Mary Mix, and Muddled Cucumber Served in a Complimentary Grafton Inn Mason Jar

Seasonal Margarita $11

Milagro Silver Tequila, Triple Sec, Fresh Lime Juice and VT Apple Cider with Cinnamon and Sugar Rim

Vermont Elder Gimlet $12

Your Choice of: VT Barr Hill Honey Infused Gin or Vodka

with St. Germain Elderflower Liquor and Fresh Lime Juice

Orange Ginger Martini $12

Canton Ginger Liquor, Stoli O and House Made Orange Ginger Cordial

Sour Apple $10

Crown Royal, Lairds Apple Jack, Sour Mix and Apple Juice

Mad River Vanilla Martini $11

VT Mad River Vanilla Rum, Baileys Irish Cream and Vanilla Beans

Maple Rye Hot Totty $10

VT Sapling Maple Rye, Cinnamon Stick, Cloves, Lemon and Hot Water

Nut and Berries Coffee $10

Chambord Raspberry Liquor and Frangelico Hazelnut Liquor, Coffee and Whipped Cream

Vermont Mule $10

VT Silo Vodka, Goslings Ginger Beer and Fresh Lime Juice

Tavern Old Fashion $10

Jim Beam Bourbon, Cointreau and Muddled Orange and Cherry

Draught Beer

1801 Ale, Vermont $6

Harpoon Boston Irish Stout, VT $6

Fiddlehead IPA, Vermont $6

Harpoon IPA, Vermont $5

Harpoon UFO White, Vermont $5

Switchback Ale, Vermont $5

Bud Light $4

Seasonal (ask your server) $6

Bottled Beer

Heineken, Netherlands $5

Amstel, Netherlands $5

Guinness, Ireland $5

Corona, Mexico $5

Long Trail, Vermont $5

Harpoon IPA, Vermont $5

Bud Light $4

Citizens Cider Unified Press, VT $6

(16 oz. can)

Dessert Menu

All dessert items are $8 unless otherwise noted.

Warm Chocolate Cake

Filled with Caramel Sauce, drizzled with Hot Fudge, topped with Whipped Cream

Crème Caramel

Vanilla Bean Crème Caramel, topped with Fresh Raspberries and Whipped Cream

Peach Cobbler

Individual Warm Peach Cobbler, topped with Vanilla Bean Ice Cream

Strawberry Shortcake

Fresh Macerated Strawberries, served atop Angel Food Cake and topped with Whipped Cream

Lemon Lush

House Made Lemon Curd, Sweetened Mascarpone, Almond Brittle

House Made Ice Cream & Sorbets

Ask server for Daily Selection – $6

Espresso – $3.50
Cappuccino – $5

If you have any food allergies, aversions or follow a special diet, please contact Chef Cal at 802-843-2258 or via email to discuss your needs prior to your arrival.