Happy Holidays 2018 

Holiday Week Menu

First Course

Braised Oxtail Consommé 12
Forest Mushrooms, Leeks, Yukon Potatoes, Root Vegetables
Fresh Herbs

French Onion Soup  9
Gratinee of Gruyere Cheese, Crostini, Sherry Wine 

Selection of Vermont Artisan Cheeses 14
Glazed Grapes, Apricot Compote, Candied Nuts, Baguette
Peabody Mountain Apiaries Local Honey

(VT) Hollandeer Farms Venison Loin 13
White Bean Cassoulet, Braised Red Cabbage, Pinot Noir Reduction

Crispy Fried Calamari 10
Smoked Paprika Aioli, Baby Greens, Garlic Butter

Roasted Pear & Frisee Salad 11
Mache Greens, Toasted Walnuts, (VT) Crumbled Great Hill Blue Cheese
Walnut & Sherry Vinaigrette

Baby Arugula & Apple Fritter 10
Grafton Cheddar, Pancetta, Preserved Lemon, Duo of Beets

Pumpkin Seed Vinaigrette

Executive Chef- Michael Kennedy
Sous Chef- Jason Dias

Proprietors & Innkeepers- Bob and Linda Aldrich

Second Course

Sea Salt & Black Pepper Crusted Prime Rib 30
Yukon Potato Gratin, Baby Vegetables
Rosemary Jus and Horseradish Crème

Seared Bella Bella Farms Duck Breast 27
White Bean Cassoulet, Braised Red Cabbage, Pinot Noir Reduction

Sea Scallop Picatta  29

Sun Dried Tomatoes, Artichokes, Capers, Spinach, Garlic, Shallots
VT Fresh Fettuccini, Lemon Cream Sauce

VT Maple Brined Pork Chop  27

Pancetta Sherry Cream Sauce, Cheddar Mashed Potatoes, Fresh Vegetable

Braised Beef Short Ribs  26

Taylor Farms Smoked Gouda Risotto, Fresh Vegetable, Tobacco Onions
Chipotle Barbeque Sauce

Roasted Local (half) Chicken 25

Yukon Potato Au Gratin or Buttered Rice Pilaf, Succotash, Pan Gravy

Vegetarian Risotto  20

Taylor Farms Smoked Gouda Risotto, Fresh Vegetable, Tobacco Onions
Shaved Asiago, Cider Sage Cream Sauce


Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

 Dessert

The Campfire 8
Chocolate Brownie, Graham Cracker Crust, Caramel, House made Fluff

Port Poached Bosc Pear 8
Mulling Spices, Sugar Cookies, Red Wine Reduction

Pecan Bourbon Crème Brulee 8
Sugar Cookies, Vanilla Bean

Selection of Vermont Artisan Cheeses  14
Glazed Grapes, Apricot Compote, Candied Nuts, Baguette
Peabody Mountain Apiaries Local Honey

Serving Christmas Eve Dinner from 5:30 PM

Christmas Day Dinner from 3-7 PM