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