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
APPETIZERS
Soup du Jour
A bowl of our homemade selection of the day
$7.00
Jonah Crab Cake
A house made crab cake set on lemon and garlic dressed field .
greens topped with a spiced herbed citrus aioli
$10.00
Classic Caesar Salad
Romaine hearts, white anchovies, house baked garlic croutons,
topped with shaved·Reggiano cheese curls .
$10.00
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
$11.00
Beer Battered Scallops
Sea Scallops dipped in Long Trail Ale batter, deep fried and
served with horseradish aioli .
$12.00
Vermont Spring Rolls
Slivered marinated mushrooms and matchstick vegetables, hand rolled and deep fried, served with a maple and sweet red chili sauce
$10.00
DINNER ENTREES
Slow Roasted Crispy Duck
A house specialty featuring an orange and apricot demi-glace, served with wild rice pilaf and sauteed vegetables
$30.00
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.
$34.00
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
$27.00
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
$27.00
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
SUPPER MENU
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
$22.00
Jonah Crab Cakes
Twin crab cakes dressed with a spiced herb citrus aioli served with rice pilaf and sauteed vegetables
$21.00
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
$24.00
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
$24.00
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
$23.00
Children’s Menu Available
(802) 295-3133
Hours
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.
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