2020 Christmas Menu

THREE COURSE GOURMET DINNER $45 PER/PERSON

Your Choice of Soup or Salad, an Entrée, and a selection from our Dessert Cart

A choice of freshly prepared soups

French Onion Soup

served in a rich beef demi-glace reduction and topped with a blend of Swiss Gruyere and Vermont Cheddar cheese melted over a garlic butter crostino

or

Stonewood farms Turkey & Andouille Sausage

served with rice in a robust Gumbo

Innkeeper's Salad

Mesclun mixed baby greens tossed with dried pears, cranberries and apples, Topped with toasted pecans, feta cheese and apple cider vinaigrette

Automatic gratuity of 20% added to tables of 6 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 conditions

Selection from the following

French-Cut Angus Filet Mignon

Served in a classic French red wine Bordelaise sauce with mushroom, thyme and shallots and topped with leaks

Roast Vermont Stonewood Turkey

Accompanied by country sausage and apple stuffing,
New England grown cranberry sauce, mashed potatoes and gravy

Shrimp & Pasta Medley

Four cheese ravioli served in a red Arrabiata sauce with pan seared jumbo shrimp & scallops and finished with a heavy cream and pecorino cheese

Sesame Seed Encrusted Ahi Tuna

Dusted in a light Adobo rub served on a bed of wilted arugula greens topped with a lemon ginger light cream sauce

FINISH WITH A SELECTION FROM OUR DESSERT TRAY

New Year's Eve, First Seating, 2020

FOUR COURSE GOURMET DINNER $65 PER/PERSON
Children’s Menu available

Your Choice of Soup, Salad, an Entrée, and a selection from our Dessert Cart

Your Choice

Apple Curry Bisque

with Toasted Hazelnuts topped with a Cinnamon Crème Fraiche

or

French Onion Soup

topped with Gruyere Swiss & Vermont Cheddar Cheese

Innkeeper's Salad

Mesclun mixed baby greens, dried cranberries, roasted peaches, and toasted pecans tossed in a cranberry champagne vinaigrette topped with feta cheese and herb croutons

 

Automatic gratuity of 20% added to tables of 6 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 conditions

Selection from the following

SEAFOOD MEDLEY

Pan Seared Diver scallops and Alaska shrimp in a classic white wine puttanesca sauce featuring spicy plum tomatoes, kalamata olives, capers, and artichokes tossed with four cheese raviolis topped with shaved pecorino cheese

ALASKAN SALMON

Encircled with a lemon coconut red curry sauce served on a bed of cheddar mushroom risotto

PAN SEARED DUCK BREAST

Farm raised organic duck breast served with an in-house orange plum sauce on a bed of local creamy polenta garnished with a candied chili orange zest

CENTER CUT FILET MIGNON

Served with a Mad River bourbon demiglace with forest mushrooms and chives on a bed of creamy mushroom risotto and topped with fried parsnips

ROASTED VERMONT BONELESS CHICKEN BREAST

Topped with a homemade lingonberry sauce with a touch of orange zest and served on a bed of Yukon mashed potatoes with whole butter and cream

FINISH WITH A SELECTION FROM OUR DESSERT TRAY

New Year's Eve, Second Seating, 2020

FIVE COURSE GOURMET DINNER $79 PER/PERSON
Children’s Menu available

Your Choice of Soup, Salad, Small Plate, an Entrée,
and a selection from our Dessert Cart

Your Choice

Apple Curry Bisque

with Toasted Hazelnuts topped with a Cinnamon Crème Fraiche

or

French Onion Soup

topped with Gruyere Swiss & Vermont Cheddar Cheese

Your Choice

Grilled Venison Medallion

Topped with a blueberry currant wine sauce and served on a bed of watercress

or

Pan Seared Chipotle Dusted Diver Scallops

Served in a spicy coconut curry sauce on a bed of mushroom cheddar polenta

Innkeeper's Salad

Mesclun mixed baby greens, dried cranberries, roasted peaches, and toasted pecans tossed in a cranberry champagne vinaigrette topped with feta cheese and herb croutons

Automatic gratuity of 20% added to tables of 6 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 conditions

Selection from the following

SEAFOOD MEDLEY

Pan Seared Diver scallops and Alaska shrimp in a classic white wine puttanesca sauce featuring spicy plum tomatoes, kalamata olives, capers, and artichokes tossed with four cheese raviolis topped with shaved pecorino cheese

ALASKAN SALMON

Encircled with a lemon coconut red curry sauce served on a bed of cheddar mushroom risotto

PAN SEARED DUCK BREAST

Farm raised organic duck breast served with an in-house orange plum sauce on a bed of local creamy polenta garnished with a candied chili orange zest

CENTER CUT FILET MIGNON

Served with a Mad River bourbon demiglace with forest mushrooms and chives on a bed of creamy mushroom risotto and topped with fried parsnips

ROASTED VERMONT BONELESS CHICKEN BREAST

Topped with a homemade lingonberry sauce with a touch of orange zest and served on a bed of Yukon mashed potatoes with whole butter and cream

FINISH WITH A SELECTION FROM OUR DESSERT TRAY