Our objective at Mangalitsa is to offer a complete dining experience where hospitality and cuisine work hand in hand. Our standard for sourcing the many ingredients that find their home on our menu is simple: local. By relying on our extensive network of small producers in the Upper Valley and cultivating relationships, we can offer an ever-changing, seasonal variety of small plates and shared entrees, served a la carte or prefix, and accompanied by a unique wine and beer list and house cocktails.
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Guy Breton, Régnié Gamay 2015
Trione Pinot Noir (California) 2013
Anton Bauer, Pinot Noir (Wagram, Austria) 2015
La Spinetta, Toscana Il Nero Di Casanova 2012
Three Wine Company Zinfandel (California) 2013
Ravera Di Monforte Barolo (Italy) 2012
Chateau Bellevue, Saint-émilion (Bordeaux) 2012
Roth Estate Winery Cabernet Sauvignon (California) 2014
Balgera Valtellina Superiore Reserva (Italy) 2001
Zonte's Footstep Savagnin (New Zealand) 2013
Anton Bauer Roter Veltliner (Wagram, Austria) 2014
Tegernseerhof Riesling Pfaffenberg (Austria) 2013
Maison Albert Bichot, Montagny 1er Cru (Burgundy, France)
Massimago Garganega (Italy) 2016
Aubry, Champagne 1er Cru Brut Classique
Albert Bichot, Crémant De Bourgogne (France)
A FRESH - LOCAL - EVOLUTION
In Vermont, the abundance of local goods is constantly morphing to fit each unique season. Because of this, our menu is an ever changing representation of fresh and creative ingredients that is rewritten almost entirely every Tuesday because, why not? We're committed to present something new and exciting in front of our customers each and every time they dine at Mangalitsa. Our changing menu paired with our crisp attention to detail, our worldly and totally outside the box wine list, and our fun and constantly evolving cocktail program sets us far apart from any restaurant in Woodstock and the surrounding area. Call or email us with any questions about our food menu.