Like a home away from home, this is the place to reconnect with friends and
family, disconnect from the world, and start new traditions.
Current Menu Offerings
The dining menu at the Inn changes seasonally to reflect the local diversity of fresh ingredients and the time of the year when family favorites are anticipated. Dinner is served Thursday-Sunday from 5:30-9:00 PM. From July 23rd through October the dinner is served 5 five nights a week, Wednesday-Sunday. Sample menu highlights are:
Main Menu Offerings
MESCLUN GREENS SALAD
Tender mesclun greens, toppe with ripe tomatoes, shaved red onions, shredded carrots, drizzled with aged balsamic vinaigrette
ARTICHOKE FRITTERS
Tempura battered marinated long stem artichokes, fresh scallions, and house made roasted garlic aioli
BRIE AND WALNUT RAVIOLI
Vermont made egg pasta stuffed with brie, caramelized apples, onions, and walnuts, served with toasted walnut cream and homemade apple chutney
HERBED TOMATO AND GOAT CHEESE SOUP
A smooth blend of fire-roasted tomatoes, garlic, onions, herbs and goat cheese, served with "petite hearts on fire" greens
CIPPOLINI ONION AND MUSHROOM TARTLET
Creamy cippolini onion and mushroom filled tartlet served with homemade chive cream and tender greens
ROASTED BABY BEET SALAD
Tender mesclun greens topped with roasted baby red and chiogga beets, crumbled goat cheese, and grilled onions, drizzled with our sherry vinaigrette
HOMEMADE BEEF SHORTRIB PIEROGIS
Homemade potato pierogis stuffed with tender beef short ribs and caramelized onions, served with chive creme fraiche
OVEN BAKED HUMMUS CAKES
House made white bean cakes seasoned with cumin, chipotle pepper, a touch of lime, served with baby spinach, shaved Manchego cheese, roma tomatoes, and our own oregano garlic viaigrette
Locally raised organic free-range chicken cutlets, pan crisped and served over handkerchief pasta studded with basil, sauteed artichokes and a white wine broth
HAZELNUT CRUSTED TROUT
Baked trout crusted with toasted hazelnuts, served over crispy potato cakes with sauteed mushrooms and wilted baby spinach
GRILLED HAND CUT BLACK ANGUS STRIP STEAK
Boneless Black Angus strip steak, cut on the premises, served with creamy garlic mashed potatoes, braised Tuscan kale and beef jus
MAPLE LEAF FARM'S ROASTED DUCK BREAST
Tender duck breast with crispy skin, roasted in the oven and served with spicy cornbread stuffing, caramelized crimini mushrooms, and braised rainbow
VEGETABLE FRIED RICE
Sauteed sugar snap peas, carrots, sweet red peppers and onions tossed with aromatic basmati rice in a flavorful soy broth
ROASTED PORK TENDERLOIN
Juicy roasted pork tenderloin served over homemade cheddar biscuit with herbed gravy, wilted baby spinach and onion rings
