The Quechee Inn at Marshland Farm

Dinner Menu

In addition to -our Dinner Menu we also offer: ·

Wednesday Night Prix-Fixe Menu

Three Course Meal $25.00 per person

Friday Dinner for Two $55

Including a glass of house wine .

Take-Out orders welcome


Soup du Jour

A bowl of our homemade selection of the day


Jonah Crab Cake

A house made crab cake set on lemon and garlic dressed field .

greens topped with a spiced herbed citrus aioli


Classic Caesar Salad

Romaine hearts, white anchovies, house baked garlic croutons,

topped with shaved·Reggiano cheese curls .


Quechee Inn Salad

Medium greens tossed with a dried fruit mélange, diced Prosecco, poached pears, a dollop of maple-infused chevre, house made croutons, and dressed with a fig & pear infused balsamic vinaigrette


Beer Battered Scallops

Sea Scallops dipped in Long Trail Ale batter, deep fried and

served with horseradish aioli .


Vermont Spring Rolls

Slivered marinated mushrooms and matchstick vegetables, hand rolled and deep fried, served with a maple and sweet red chili sauce



Slow Roasted Crispy Duck

A house specialty featuring an orange and apricot demi-glace, served with wild rice pilaf and sauteed vegetables


Filet Mignon

Char grilled center cut filet, dressed with a cabernet and tarragon infused allouette bearnaise, braised button mushrooms and a rosemary demi-glace, served with dauphinoise potatoes and grilled asparagus spears.


Veal Chop Oscar

A twelve ounce porterhouse cut veal chop, grilled and topped with·crabmeat and asparagus tips, dressed with maître d’butter, served with dauphinoise potatoes


Flounder Florentine

Fresh Flounder fillets filled with poached lobster and baby spinach, dressed with a lobster and saffron veloute, served with rice pilaf and sauteed vegetables


Chef’s Daily Special

An ever changing selection prepared by our Chefs

Market Price

· · Executive Chef Edward C. Kroes

Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness, especially if you have certain medical conditions


Served Nightly 6:00 p.m .to 9:00 p.m.

Ravioli Basilico

Vermont-made roasted bell pepper and smoked mozzarella-filled ravioli, sauteed with cherry tomatoes and a sweet pea & basil pesto in a creamy Béchamel sauce


Jonah Crab Cakes

Twin crab cakes dressed with a spiced herb citrus aioli served with rice pilaf and sauteed vegetables


Grilled Salmon

Char grilled salmon fillet topped with orange zest and ginger· infused honey, tobacco onions and toasted spiced pumpkin seeds, served with rice pilaf and sauteed vegetables


Black Jack Top Sirloin

Black pepper encrusted top sirloin steak, pan seared in a Jack Daniels Bourbon cream sauce, served with dauphinoise potato and sautéed vegetables


Chicken Pomodoro

Pan roasted statler chicken breast with an herbed Parmesan crust, dressed with a caramelized shallot and roasted tomato pan sauce and Grafton cheddar cheese over fettucine


Children’s Menu Available


 (802) 295-3133


Mon: 6 p.m. - 9 p.m.
Tue: 6 p.m. - 9 p.m.
Wed: 6 p.m. - 9 p.m.
Thu: 6 p.m. - 9 p.m.
Fri: 6 p.m. - 9 p.m.
Sat: 6 p.m. - 9 p.m.
Sun: 6 p.m. - 9 p.m.