A Single Pebble

A Single Pebble

Classic Chinese Dining in a warm, intimate setting.

135 Barre Montpelier Road, Berlin, Vermont

802-476-9700

Enjoy Chef Bogart's eclectic classic dishes from the upper reaches of the Yangtze River. Authentic service at round tables with lazy susan's allows for truly classic Sichuan style dining.

Five nights a week, Tuesday through Saturday, with seatings from 5:00 - 9:00.

Reservations always welcome, highly recommended for weekend dining. For more information call.

Our Menu

Big Dishes

Lemon Sesame Shrimp Crispy shrimp in a lemon ginger glaze with yu choy on a bed of li foon rice noodle... a Beijing specialty. 14.25	House Chow Fun Chinese roast pork, tender chicken,and shrimp wok fried with Chinese vegetables and served over a bed of wide rice noodles. 13.75
Nu's Pad Thai Traditional rice noodle with shrimp in a red Thai sauce 9.25	Barbecue Hanging Pork Marinated pork thinly sliced with vegetables, beancake, and traditional Cantonese five spice sauce. 12.25
Crispy Scallops Sea scallops served over slivered shiitake mushrooms and red peppers, garnished with a ginger shallot sauce. 13.25	Red Pine Chicken Boneless chicken breast lightly topped with ground pork, braised in Star Anise, served over spinach...a Single pebble original. 12.75
Squirrel Fish A crispy filet of catfish served with a spicy Chinese vegetable red sauce, bordered with greens. 12.75	Tangerine Peel Chicken Crispy chunks of chicken with chilis, tangerine peel, and garlic sauce, framed with broccoli crowns. 12.50
Forest Shrimp Lightly fried gulf shrimpo, tossed with vegetables, and topped with a Yushing sauce (shallots, red rice vinegar, and ginger). 14.25	Emperor's Beef Marinated beef with baby bok choy and mushrooms in a Cantonese sauce. 12.75
Sesame Catfish Lightly seasoned battered filet on a bed of steamed spinach with gingersesame sauce. 12.25	Kung Po Chicken Wok seared chicken with whole peanuts, chilis, & diced vegetables in a Sichuan Kung Po sauce. 12.50
MaPo Bean Cake's Fresh bean curd, minced pork, and chili in a spicy Sichuan sauce. 9.95	Spicy Shredded Pork Wok fried in a spicy Chungdu sauce,tossed with carrots, celery, bamboo shoots, & seasoned pressed tofu.11.95

Medium Dishes

Mock Eel Braised shiitake mushrooms in a ginger sauce. A delightful, crispy flavor and texture. The chef's most renowned dish. 6.25	Peking Duck A classic preparation served with crispy skin, cucumbers, a scallion brush for the sweet bean paste, and four Peking pancakes to enwrap it all. 8.25
Double Garlic Eggplant Tender Japanese eggplant wok fried with a special garlic sauce. 5.25	Vegetable Red Oil Dumplings Six house made dumplings steamed in chili oil & filled with spinach, shiitake mushroom and seasoned beancurd. 5.95
Dry Fried Green Beans Fire flavored green beans sauteed with flecks of pork, black bean, preserved vegetable & garlic. 5.25	Fried Rice An exceptional version of the traditional dish. Shrimp or Pork 5.75 Vegetable 5.00

Small Dishes

Steamed Scallion Bread Traditional mantou "to help pickup rice with chopsticks." 1.95	Watercress Salad A garlic-infused special sauce over blanched chilled watercress. 3.75
Meat Buns Classical steamed wheat buns filled with seasoned pork, served with hoisin and peanut sauce. 2.25	Chinese Greens Quick poached then wok tossed to retain crispness and flavor. 3.75
Fresh Nappa A crispy cabbage tossed in a cilantro rice vinegar dressing. 3.25	Imperial Spring Rolls Traditional crispy roll filled with shrimp, scallops, and squid, served with a sweet soy sauce. 4.00
Sichuan Spicy Cucumber Showered with a garlic, chili, rice vinegar dressing. 3.25	Potsticker Style Dumplings Four traditional hand formed pork dumplings served with a ginger vinegar sauce. 4.25

Noodle Dishes

Cold Sesame Noodle Lo mein style noodle with famous house sesame sauce. 5.50	Ants Climbing a Tree A classical Sichuan dish of porkand cellophane noodles.7.50
Copper Well Noodle A very flavorful garlic, sesame seed, and chili sauce topping a lo mein style noodle. 5.50	Bejing Street Noodle Wheat noodles tossed with fresh garlic, Chinkiang vinegar, & soy.Everyday Chinese cuisine. 5.50
Tan Tan Noodle Spicy sesame shrimp wok searedthen served on a bed of noodles and greens.7.95	Capital Vegetable Noodle Fresh and seasoned pressed tofu with diced Chinese vegetables in a Peking sauce over lo mein. 7.50

Vegetarian Dishes

Buddha's Sesame Beef Crispy seitan served with mixed vegetables in a sesame garlicsauce. A house favorite. 11.50	Sweet & Pungent Walnuts Battered walnuts, red peppers, onions, and bean cake glazed in a sweet and pungent sauce. 6.25
Orange Taste Bean Cake Crispy bean cake, Chinese greensand vegetables with orange peel ina pungent garlic sauce. 9.95	Mandarin Vegetable Mushi Thin sliced vegetables wok cooked, served with Peking pancakes and hoisin sauce. 9.95

Soups

Hot and Sour

Spicy Three River

Red Thai Curry

Sea of China

Vegetarian Watercress

Small (2 to 4 servings) 6.50
Large (up to 8 servings) 8.95

Member: CV chamber / P.O. Box 336 / Barre, Vermont 05641

(802)-229-4619

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