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
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
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
· · 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.
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
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
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
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.