• Thrush Restaurant changes menu, reveals vision for future
    By
     | January 28,2013
     

    MONTPELIER – The Thrush Restaurant, less than three months old, is tweaking its menu as the site re-establishes itself from the landmark Thrush Tavern.

    During its time as the tavern, politicians, the press corps and softball teams frequented the space, which opened in 1972 and closed 36 years later. Now it’s owned by Vermonters Cameron Moorby and Sarah Moos, who said she hopes they’ll be there for the next 15 years.

    The eatery was recently Athene Cua’s Clean Slate Café, which opened in March and closed a month before the Thrush Restaurant opened Nov. 5.

    Vermont’s court administrator, Bob Greenmore, has been eating at the restaurant about four days each week on average.
    “It’s the closest place to my work,” Greenmore said, adding he’s made a 40-year habit at the tavern or its reincarnations since about 1973.

    The restaurant features New England-style comfort foods with an Asian flair with anything from a cold-smoked burger with sharp Cabot cheddar and house garlic aioli for $11.95 to a half sandwich and mesclun for $8.50. Favorites have been New York strip steak, zucchini-feta pancakes and salmon and ribs.

    The restaurant is implementing the menu changes, which have been tested out as specials, due to customer feedback, said Moorby, who also is the restaurant’s sous chef. The additions will come into place within the next week or two.

    As part of the changes, bacon-cheddar pancakes will go on the brunch menu and a grilled pork loin sandwich with cranberry sage aioli will be on the lunch menu along with a cold-smoked tofu Reuben with creamy vegan cheese sauce and cashews.

    Several flavor profiles of the restaurant’s signature sandwiches are being enhanced, such as a horseradish aioli for roast beef and a cranberry sage mayonnaise for turkey, as well as adding more vegetables and more locally sourced vendors. Grilled salmon options for salads will also be added.

    Going forward, the restaurant also hopes to add more fresh seafood options and bring in more fresh vegetables to meals through Calais and Stowe area vendors.

    For the complete story, see Tuesday's Times Argus.

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