Crispy fried cod wrapped in a flour tortilla with lettuce, tomato, red onion, roastecd red pepper, and chipotle tarter sauce. Served with fries and cole slaw.
Grilled Romaine Caesar
Whole head romaine lightly char grilled and topped withour homemade caesar dressing and parmesan peels. Served with homemade garlic bread
Add Grilled Chicken$13.00
Cranberry Chicken Salad
Grilled chicken, dried cranberries, caramelized walnuts, bleu cheese crumbles, on baby greens with raspberry vinaigrette. Served with a crispy baguette
Crisp romaine lettuce tossed with caesar dressing and topped with grilled chicken. Finished with seasoned croutons, parmesan cheese, and served with a baguette
A large green salad topped with crispy fried chicken and cheddar jack cheese. Served with a crispy baguette
Romaine lettuce, grape tomato, cucumber, red onion, feta cheese, kalamata olives tossed with greek dressing and served with a baguette
Add Grilled Shrimp$15.00
Sesame Salmon Salad
Sesame crusted salmon filet served over mescalin green tossed with maple vinagrette, cucumber, red onion & blue cheese. With a baugette
Served with french fries or cole slaw. Add $1 for sweet potato fries, soup of the day, garden salad, or baked potato after 5:00pm
Thin sliced corned beef on grilled rye bread with sauerkraut, swiss cheese, and russian dressing
Great American Luxury Burger
Half pound of grilled perfection. Add any of the following items for $1.00 American, swiss, cheddar/ jack, blue cheese, bacon, guacamole, sauteed onion, sauteed mushroom, sauteed peppers
Grilled Chicken Sandwich
Grilled chicken breast on homemade bulkie roll with three of the folling toppings. American, swiss, cheddar jack, bleu cheese, bacon, guacamole, sauteed mushrooms, sauteed peppers, sauteed onions, black olives, cracked pepper, or cajun seasoning
Veggie Burger Melt
Grilled garden burger with mushrooms, peppers, onions, swiss cheese on grilled rye bread
Shaved steak grilled with onions, peppers, mushrooms on a baguette with american cheese
French Dip Baguette
Our own roasted eye round shaved, dipped in ajus and served on a baguette with horseradish sauce.
Grilled Cajun Chicken Wrap
Cajun grilled chicken breast wrapped in a flour tortilla with cheddar jack cheese, red onion, roasted red pepper, homemade pickles, jalapeno, and salsa. Served with french fries or cole slaw.
Portabello Mushroom Cheesesteak
Sauteed portabello mushroom, peppers, and onions on a baguette with american cheese. Served with french fries or cole slaw.
Monday Night - Pasta Night
Homemade meatballs or homemade sausage and pasta served with garlic bread and a glass of house wine
Tuesday Night - Burger and Brew
An eight ounce burger cooked the way you like it and a draft of your choosing
Wednesday Night - Wing Night
Five flavors of wings buffalo, mild, teriyaki, bbq, atomic
Thursday Night - Pint and Pie
A ten inch grilled flatbread pizza with two toppings and a draft beer of your choice
CHICKEN AND SUNDRIED TOMATO ARANCINI
Fried chicken and sundried tomato rissoto balls served with tomato cream sauce
NEW ENGLAND CRAB CAKES
Served with lemon caper aioli.
TWIN TORNADOS BEEF TENDERLOIN OSCAR
PEPPER GRILLED NY SIRLOIN WITH CARMELIZED ONION BOURBON SAUCE
CRAB STUFFED SEAFOOD CASSEROLE NEWBURG
CHICKEN CORDON BLEU WITH SUPREME SAUCE
SEARED PORK TENDERLOIN WITH CIDER REDUCTION AND PICKLED CRANBERRIES
LOBSTER RAVIOLI WITH ROAST TOMATO BASIL CREAM SAUCE
ITALIAN ROASTED VEGETABLE CHEESE RAVIOLI
LEMON RASPBERRY MOUSE
GERMAN CHOCOLATE CAKE WITH PECAN COCONUT FROSTING
MOLTEN CHOCOLATE LAVA CAKE
disclaimer:pricing and availability subject to change.
Five Olde has had a long history in the Upper Valley and now in South Royalton, Vermont. Five Olde was founded in Hanover, N.H. in 1979 and the present owner David "Spike" McDerment in South Royalton started his career with Five Olde in 1981. " Spike " opened the South Royalton Five Olde in December of 2004 and is still a working part of the restaurant in the kitchen as well as out front.
In September of 2007 Bill Therrien joined Five Olde Tavern as the Executive Chef bringing a new level to the cusine. He has had extensive training as a chef and baker. Bill has been the director of the culinary division at VTC, Executive Chef at the Peavine Restaurant, and was in charge of the prepared food division at the Coop Food Stores. At Five Olde he has instituted a mixture of moderatly priced upscale with casual comfort food and fresh homemade deserts.