Harrison's restaurant menu overview

Nestled in the heart of Stowe, Vermont, Harrison's Restaurant offers a cozy tavern ambiance paired with a menu that creatively elevates homestyle American cuisine with fresh local twists. Its diverse selection begins with an enticing array of starters that are perfect for sharing or savoring solo.

Starters

Kick off your meal with fresh Oysters on the Half Shell, served with a zesty mignonette and fresh lemon that highlight the oyster selection of the day. For a rich and flavorful bite, the Pan Roasted Mussels arrive bathed in a creamy garlic white wine butter sauce, accented with toasted almonds, tomato, scallions, and paired with crusty baguette slices.

Indulge in the Maple Chipotle glazed Duck Drumettes, fried to perfection and served with crisp crudités and house-made blue cheese dressing. The Mediterranean Calamari delivers a spicy sautéed experience with pepperoncini, sun-dried tomatoes, garlic, shallots, and a white wine butter broth, finished with fried leeks and an optional wild boar salami for added depth.

Other standout starters include Parmesan Truffle Fries, hand-cut and tossed with garlic, white truffle oil, parmesan cheese, and served alongside a black pepper aioli for dipping. Seafood lovers will appreciate the Cajun Crawfish Crab Cakes with Creole aioli, lemon, and fresh mixed greens, while the Artisan Cheese Plate offers a rotating selection of local cheeses, complemented by warm baguette, honey, grapes, sliced apple, and maple roasted almonds.

For lighter options, the Roasted Mushroom Toast brings roasted mushrooms and parmesan on grilled Elmore Mountain Bread focaccia drizzled with white truffle cinnamon honey. The Smoked Trout Dip is a creamy blend served with baguette, fresh crudités, lemon horseradish, and cream cheese, while the Burrata Caprese features Maplebrook Farms mozzarella, heirloom tomatoes, mixed greens, basil-infused olive oil, and balsamic reduction.

Salad options include a classic Caesar Salad with romaine hearts, house-made croutons, shaved parmesan, and Caesar dressing; a vibrant Greek Salad packed with mixed greens, roasted red peppers, sun-dried tomatoes, olives, feta, cucumber, heirloom tomatoes, and lemon herb vinaigrette; and a fresh House Salad featuring mixed greens, Vermont maple balsamic vinaigrette, cucumber, carrots, and vine-ripe tomatoes.

Mains

Harrison’s mains celebrate local flavors and seasonal ingredients with an impressive lineup of expertly crafted dishes. The Pistachio Encrusted Venison features tenderloin coated in pistachios, served with brown butter tart cherry demi-glace, Bayley Hazen blue cheese, mashed potatoes, and sautéed mixed vegetables—a true Vermont specialty.

For lamb lovers, the Grilled Lamb Chops and Grilled Rack of Lamb showcase garlic and rosemary marinades with Dijon mustard and cracker crumb crusts, finished with a balsamic glaze, mashed potatoes, and sautéed vegetables. Steak enthusiasts can delight in the Steak au Poivre, a grilled New York strip steak served with brandy green peppercorn cream sauce, roasted fingerling potatoes, and seasonal vegetables.

The New England Lobster Roll brings Maine lobster meat tossed with mayonnaise and Old Bay seasoning, nestled inside a local Two Sons Bakehouse brioche roll, complemented by hand-cut French fries, coleslaw, and a dill pickle. The Grilled Pork Tenderloin features Kurobuta bone-in pork porterhouse with habanero peach chutney, toasted almonds, mashed potatoes, and sautéed vegetables.

Seafood highlights include the Sautéed Shrimp Fettuccine with artichokes, garlic white wine lemon butter sauce, roasted red peppers, capers, and parmesan over fettuccine, as well as the Grilled Rainbow Trout served with Vermont ramp lemon butter, jasmine rice, and sautéed vegetables. The Sweet Corn & Polenta Ravioli is a vegetarian delight with Vermont fiddlehead and walnut pesto, garlic white wine sauce, Pecorino-Romano, and balsamic reduction.

Other enticing options include Harrison's Wagyu Burger featuring Neill Farm beef on a brioche bun with Cabot cheddar, fresh lettuce, tomato, red onion, house burger sauce, pickle, and hand-cut fries, with optional add-ons like maple chipotle bacon jam, sautéed mushrooms, Bootleg bacon, or an Impossible Burger patty. The Filet Mignon offers a USDA Prime grilled 12oz rib-eye with three peppercorn brandy cream sauce, mashed potatoes, and vegetables.

Chicken lovers will enjoy the Chicken Razorback with sautéed chicken breast, wild boar salami, roasted red peppers, melted Vermont cheddar, parmesan, mashed potatoes, and sautéed vegetables, or the Chicken Piccata—pan-seared chicken breast with lemon, capers, white wine butter sauce, mashed potatoes, and seasonal vegetables. The Wasabi Pea Encrusted Salmon surprises with sautéed jumbo shrimp, coconut yellow curry sauce, lo mein noodles, and mixed vegetables.

Desserts

Round off your meal with one of Harrison’s decadent desserts. The Profiteroles are homemade cream puffs filled with vanilla ice cream and drizzled in hot fudge. Indulge in the rich Carrot Cake topped with house-made cream cheese frosting, or savor the classic Hot Fudge Sundae with vanilla ice cream, hot fudge, and whipped cream.

Other sweet treats include the Frozen Mocha Cheesecake with Oreo cookie crust, fresh whipped cream, and chocolate sauce drizzle, and the creamy Peanut Butter Pie topped with chocolate ganache, crushed peanuts, and whipped cream. For a local favorite, try the Ice Cream of the Evening featuring locally produced Island Ice Cream flavors.

Drinks and specials

Harrison's also serves an enticing selection of carefully crafted cocktails, fine wines, and local beers to complement your meal, including a unique house-made hot sauce created by Chef Jamie that adds a memorable spicy kick to any dish. The warm, inviting atmosphere and attentive service make it a must-visit destination for foodies and travelers seeking authentic Vermont flavors with an innovative edge.

4.6

25 Main St, Stowe, VT 05672, USA

(802) 253-7773

Open now - Closing 8:30 PM

Monday

Closed

Tuesday

16:30–20:30

Wednesday

16:30–20:30

Thursday

16:30–20:30