Dinner Menu


Soup du Jour
A bowl of our homemade selection of the day

Jonah Crab Cake
House made crab cake set on lemon and garlic dressed field greens with a spiced herbed citrus aioli

Classic Caesar Salad
Romaine hearts, white anchovies, house baked garlic croutons, topped with shaved Reggiano cheese curls

Quechee Inn Salad
Mesclun Greens tossed with a dried fruit mélange and diced Prosecco poached
pears, a dollop of maple infused Chevre, house made crouton
dressed with a fig & pear infused balsamic vinaigrette.

Vermont Spring Rolls
Slivered marinated mushrooms and matchstick vegetables, hand rolled and deep fried, served with a maple and sweet red chili sauce

Scallops Basilico
Sea Scallops with fresh basil, pan seared in a light scampi sauce, served over
field greens with saffron aioli and a prosciutto crisp


Slow Roasted Crispy Duck
A House Specialty featuring an Orange and Apricot demi glace served with wild rice pilaf and sauteed vegetables

Filet Mignon
Char grilled center cut filet, dressed with a cabernet and tarragon infused Allouette Béarnaise,
braised button mushrooms and a rosemary demi-glace, served with
Dauphinoise potatoes and grilled asparagus spears

Black Forest Pork Loin
Dijon rubbed pork tenderloin medallions, pan seared with baby onions, served with
braised red cabbage and a traditional German spaetzle, North Country Smokehouse bacon belly lardon; napped with tomato infused creamy pan jus and fresh parsley

House Boston Cod Plate
Fresh cod loin, shrimp and jumbo sea scallops baked with buttered bread
crumb topping, served with rice pilaf and sauteed vegetables

Fresh Catch
Fresh seafood selection and preparation of the day
Market Price


Served Every Night 6:00pm to 9:00pm

Ravioli Florentine
Vermont-made roasted bell pepper and smoked mozzarella filled ravioli,
sauteed with baby spinach in a creamy Béchamel sauce


Jonah Crab Cakes
Twin crab cakes dressed with a spiced herb citrus aioli Served with rice pilaf and sauteed vegetables

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.

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

Chicken Pomodoro
Pan roasted Statler chicken breast in an herb Parmesan crust, dressed with a caramelized shallot and roasted tomato pan sauce with Grafton cheddar cheese over fettuccine

Children’s Menu Available

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

Local Farms featured on our menus

Perky’s Farm – Quechee Heartland Farms – Hartland Evergreen Glen – Woodstock