Vermont's Best Restaurant:


Summer Menu

Summer 2024

Daily Soup Selection $10

Small Plates

French Onion Soup

Caramelized onions, deglazed with Cognac, in a rich red wine vegetable broth. Finished with a roasted garlic crouton & melted Gruyere & Crowley herb cheddar cheeses


Boneless Veal Short Rib Bourguignon

Braised short ribs with red wine, root vegetables, herbs, bacon & veal demi. Presented with garlic mashed potatoes


Sauteed Sea Scallops

Massachusetts U-10 dry sea scallops sauteed in sesame oil, ginger, garlic, scallions & shiitake mushrooms. Presented with spicy soy noodles & ginger carrot coulis



House Salad

Fresh Little Leaf Farm Lettuce Blend with cucumbers, heirloom cherry tomatoes, julienned carrots & chopped scallions

Sm $8 or Lg $18

Caesar Salad

Crisp Romaine hearts, classic Caesar dressing, seasoned parmesan croutons & shaved parmesan cheese

Sm $10 or Lg $18

Innkeepers Salad

Baby spinach topped with pickled beets & red onion, heirloom cherry tomatoes, kalamata olives, marinated tear drop peppers, feta cheese, & smoked chipotle toasted garbanzo beans. Drizzled with a garlic herb vinaigrette



Selections from our Daily Dessert Tray


Vermont Ice Cream or Sorbet


Desserts a la mode

Add $4

Automatic gratuity of 20% added to tables of 8 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical condition.

Large Plates

Pan Sauteed Fillet of Salmon

Fresh Scottish salmon encrusted in Hawaiian black salt served with a roasted pineapple & cucumber salsa


Chicken Florentine

Pan seared & roasted semi boneless, skin on breast of chicken. Sliced & served with a spinach parmesan cream sauce


Roasted Maple Leaf Duck

Crispy oven roasted boneless breast of Peking Duck presented with a daily sauce


Vegetarian Wellington

Portobello mushroom cap layered with grilled zucchini, yellow squash, red & yellow peppers, onions & sauteed spinach. Topped with portobello mushroom duxelle & Brie cheese. Wrapped in puff pastry, baked & drizzled with bordelaise


Grilled Filet Mignon

9 oz Angus tenderloin steak marinated in garlic, olive oil, madeira wine, salt & pepper. Topped with a Boursin cheese & madeira demi reduction


Grilled Veal Chop

12 oz bone in frenched veal rib chop marinated in cognac, olive oil, garlic, kosher salt & pepper. Finished with roasted garlic & scallion compound butter


Black Bean & Cheddar Ravioli

Cheese Ravioli topped with black bean sauce, cumin & chili sauteed zucchini and Vermont cheddar. Baked & drizzled with a tomato queso


Grilled Pork Loin Chop

12 oz boneless loin chop marinated in soy sauce, ginger, garlic, scallion & sesame oil. Served with grilled baby Bok Choy & a coconut cream, soy reduction