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 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 tossed with a dried cranberries and julienned fresh pears, aged Gouda goat cheese, house made croutons dressed with a champagne & pear infused vinagrette.

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, dressed with Sugarbush Farms Mountain Blue cheese, Cremini mushroom cap, rosemary demi-glace & smoked bacon lardon, served with Dauphinoise potatoes and sautéed vegetables

Veal Chop Oscar
A twelve ounce porterhouse cut veal chop, grilled and topped with crabmeat and asparagus tips, dressed with a maître d’ butter, 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

Ravioli Basilico
Vermont-made roasted bell pepper and smoked mozzarella filled ravioli,
sauteed with cherry tomatoes and a sweet pea & basil pesto in a creamy béchamel 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 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