Special Events
MOTHER'S DAY MENU
MAY 11, 2008
APPETIZERS
Seared Jumbo Scallops
with crispy Applewood smoked bacon, roasted garlic and lemon butter sauce
12.00
Barrel House Crab Cocktail
Fresh jumbo lump crabmeat set on a French cognac mousse
13.00
Blackened Shrimp and Tenderloin
Shrimp and beef tenderloin tips spice rubbed and pan blackened served with horseradish orange dipping sauce
12.00
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
Grilled Veal Chop
Tarragon, roasted shallot and whole grain Dijon demi glace, served with dauphinoise potatoes
32.00
Slow Roasted Crispy Duck
Orange apricot demi glace and wild rice pilaf
27. 00
Shrimp & Crab Stuffed Sole
Noisettes of fresh sole with cognac lobster veloute, served with wild rice pilaf
27.00
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
Gift Cards available
for dining or lodging
call 1-800-235-3133
now to order one.
