Dinner Menu
APPETIZERS
Duck Liver Mousse
Brandied duck liver and green apple mousse with olive oil herbed crostini
7.50
Roasted Pepper Bruschetta
Fire roasted red and yellow bell peppers
with aged Gouda and Boursin cheese baked on herbed baguette
8.00
Canadian Rock Crab Cake
Set on honey-lemon dressed mixed field greens with smoked paprika citrus aioli
10.00
Blackened Shrimp and Tenderloin
Shrimp and beef tenderloin tips spice rubbed and pan blackened
served with horseradish orange dipping sauce
12.00
Soup du Jour
homemade selection of the day
6.00
Classic Caesar Salad
Romaine hearts, white anchovies, crisp croutons, baked Parmesan crisp
7.00
Quechee Inn Salad
Mixed field greens and baby spinach with white wine poached pear,
crumbled chevre cheese, toasted walnuts, dried cranberries
and a honey-pear champagne vinaigrette
8.00
ENTREES
Pork Tenderloin
Sage rubbed, pork tenderloin seared and sliced over apricot brandied buttered leeks with cheddar potato croquettes, port wine peppercorn reduction.
19.00
Chicken Breast Saltimbocca
Roasted statler breast of chicken marinated in olive oil, rosemary, sage and garlic
topped with aged parmesan and wrapped in prosciutto ham
23.00
Slow Roasted Crispy Duck
Orange apricot demi glace and wild rice pilaf
27. 00
Fresh Catch
Fresh seafood selection and preparation of the day
Market Price
Roast Rack of Lamb
Hazelnut-dijon crusted rack of lamb served with dauphinoise potatoes
and roasted garlic rosemary jus
32.00
Filet Mignon
Grilled tenderloin of beef with dauphinoise potatoes, sautéed baby spinach, topped with savory herb foie gras truffle butter
32.00
Chef du Cuisine, Edward C. Kroes




