The Miller's Toll

Dinner Club & Lounge

Open Thursday 5-9:30

Friday & Saturday 5-10:30

Reservations Recommended

Kitchen Closes 30 Minutes Earlier

Restaurant Week March 24th-30th

—  Provisions  —

Market Driven Small Plates & Desserts

The Menu for March

Restaurant Week March 24th-30th

One Salad or Similar Priced Item, One Select Appetizer & a Dessert: $20


Vermont Maple Glazed Cashews & Pecans with Bacon 8

House Salad 5

Mixed Greens, Pickled Carrots & Red Onions, Cucumbers, Cherry Tomatoes, Monterey Jack Cheese

*Add Roasted Chicken and/or Bacon 1 each

Ranch, Sriracha Ranch Buffalo Ranch, Honey Mustard, Blue Cheese, Balsamic Vinaigrette, Lemon Vinaigrette, Italian

Cheese Board 14

Local Assorted Cheeses, Fruit, Crackers, Olives &  Vermont Maple Bacon Nuts

*Gluten Free Crackers Available

Baked Brie 14

Bourbon Caramelized Apples, Red Wine Poached Pears, Blueberry Preserve, Maple Candied Nuts, Crackers, Toasted Baguette Slices

Charcuterie Plate 15

Local Meats & Cheeses, Liver Pate, Olives, IPA Garlic Pickles, Caramelized Onions, Maple Mustard, Habanero Jam, Toasted Baguettes, Crackers

Pâté Plate 7

Chicken Liver Pâté, Baguettes & Crackers

Spinach & Artichoke Dip 12 

Toasted Baguette Slices, Tortilla Chips, Carrots

Crudités Platter & Hummus Dip 12

Classic Hummus, Toasted Baguette Slices, Tortilla Chips, Carrots, Cherry Tomatoes

Stuffed Baby Bella Mushrooms 9

Creamy Garlic Parmesan 

French Fries, Cajun Fries or Espresso Chocolate Fries 7.5

*Half Order 4

Regular & Cajun Served with a Side of Garlic Aioli & Toll Sauce

Espresso Chocolate Fries served with Vanilla Crème Fraîche & Chocolate BBQ Sauce

Buttermilk Fried Chicken Tenders 10

Ranch, Blue Cheese, Sriracha Ranch, Honey Mustard, Buffalo, Dijon Aioli, Sweet & Spicy BBQ, Buffalo Ranch, Citrus Lava Sauce, Ketchup, Chipotle Aioli, Lemon Aioli Toll Sauce (House Seasoned Classic Fry Sauce)

Devils on Horseback 8

Roasted Bacon Wrapped Blue Cheese Stuffed Dates, Finished with a Fig Balsamic Glaze

Cocktail Meatballs 12

Sweet & Sour with Toasted Sesame

Vermont Flatbread 10

Cheddar, Butter Roasted Chicken, Onion, Thyme, Bourbon Caramelized Apples, Maple Crème Fraiche

*Vegetarian Option 8

Roasted Squash & Root Vegetable Flatbread 10

Garlic Ricotta, Mozzarella, Monterey Jack, Cheddar, Balsamic Glaze

Bennington Flatbread 10

Cheddar Cheese, Bourbon Caramelized Apples, Maple Glazed Roasted Chicken, Bacon Crumbles

*Vegetarian Option 8

Crab Cakes Sliders 14

Fried Crab Cakes, Mixed Greens, American Cheese

Sauce: Tarter, Cocktail, Chipotle Aioli, Lemon Aioli

Pulled Maple Chicken Sliders 11

Cranberry Cabbage Coleslaw, Cheddar Cheese, Maple Mustard

*Half Order 6

Up On Smoke Burger Sliders 11

Grilled Beef, Smoked Gouda & Bacon, Caramelized Onions, Sweet & Smokey BBQ Sauce

*Half Order 6

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

*Please notify your server of any allergies you may have


Executive Chef Nicholas Boisse

—  Dessert  —

Handmade in the kitchen of Safford Mills Inn

Varies from week to week and night to night.

Pastry Chef Lisa Harrington-Redding