T.J Buckley's is a 16 seat restaurant situated in a classic old diner car in Brattleboro, a funky arts town minutes from Mt. Snow.
Chef Michael, who also owns the place has perfectly mixed fun with gourmet; the open kitchen and vintage decor is what you think of when dining in a quaint Vermont town. The menu changes daily depending on whatever is in season and local. There is always a meat, poultry, fish and vegetarian option on the menu, but never more than five entrees at a time. The same goes for appetizers and everyone starts with a delicious salad.
I think that T.J. Buckley's was one of the first restaurants that I ever heard of that focused on local and seasonal food. The rabbit was locally raised, salad and vegetables from local farms and the menu changes daily to reflect what is available. Vermont has always been a socially progressive state and I think is still one of the leading states that focuses on natural and sustainable food, and has a still very active farming economy and culture. It's one of my favorite places to be in the summer - a Vermont summer bounty of fruits and vegetables almost makes up for the months and months of winter that you live through there.
Country-Style Paté --Duck liver, veal, pork
sliced fruit, whole grain mustard, homemade fruit chutney
Crab Cake -- Citrus, cilantro, garlic aioli
Smoked Trout Tartlet -- chevre, dollop of crème fraiche, trout roe
Parmesan Cheese Tart --Swiss chard, golden raisins, pine nuts served with membrillo
Beef Tenderloin, Braised oxtail*, Black Trumpet Mushroom -- Mashed German Butterball potatoes with roasted garlic, Grilled green beans and gilfeather turnip* Rabbit Loin* Wrapped in Jamon Serrano --
Rabbit Leg* Stuffed with swiss chard and double-smoked bacon* -- Maine heirloom beans, winter vegetables, poached Bosc pear
Diver Scallops & Crispy Pork Belly* Au jus with carrot oil and aged balsamic syrup Coarse grit polenta cakes sautéed winter greens, fennel, savoy cabbage, black trumpet mushroom
Wild King Salmon Seared and Steamed Lobster Stock, Parsley Oil Local Brown Rice & Wild Minnoman Rice RisottoPureed Kabocha Squash, Frizzled Leek, Kale
includes salad and Orchard Hill bread
Local, Seasonal Vegetables *From Local Farms
Vegetarian and Vegan Options Always Available
Excellent Wine and Beer Selection