Dinner Menu


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

Garden Salad
Mixed greens, carrots, cucumbers, red onions, served with House vinaigrette and croutons

Crab Cake
House made crab cake set on lemon and garlic dressed field greens with a New Orleans style remoulade

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

Quechee Inn Salad
Mesclun Greens with aged Gouda cheese, toasted pumpkin seed brittle, fresh pears and apple, dressed with a honey roasted garlic and blueberry vinaigrette

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

Beer Battered Scallops 
Sea Scallops dipped in Long Trail Ale batter, deep fried and served with horseradish aioli


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 topped with a port wine soaked Portobello mushroom cap,
demi-glace and Grande Noir blue cheese, served with Dauphinoise potatoes and sautéed vegetables

Pork Tenderloin
Pan seared sliced pork topped with Vermont Country Smokehouse bacon lardon, roasted winter squash,
dark Stout pan jus served with dauphinoise potatoes

Flounder Florentine
Fresh Flounder fillets filled with poached lobster and baby spinach, dressed with a lobster and saffron veloute, served with rice pilaf and sautéed vegetables

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


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

Quechee Inn Ravioli
Vermont-made spiced apple and four cheese ravioli, sautéed shaved turnips, radishes and Brussel sprouts with toasted pumpkin seeds and pine nuts, in a lightly curried cider cream sauce.


Jonah Crab Cakes
Twin crab cakes dressed with a New Orleans style remoulade.  Served with rice pilaf and sauteed vegetables

Grilled Salmon
Char grilled salmon fillet topped with orange zest and ginger infused honey,Tobacco onions and roasted sweet corn, 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 free range organic chicken breast in an herbed parmesan crust, dressed with a caramelized shallot and roasted tomato pan sauce with Grafton cheddar cheese over fettucine

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