Vermont's Best Restaurant:

ECHO LAKE INN SERVING DELICIOUS FOOD

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 topped with
Swiss Gruyere and Vermont Cheddar Cheese

or

Stonewood Farms Turkey & Andouille Sausage Gumbo
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 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 conditions

Selection from the following

French-Cut Angus Filet

Served on a bed of classic French red wine Bordelaise sauce with mushroom, thyme and shallots and topped with leeks

Roast Vermont Stonewood Turkey

Served with country sausage and apple stuffing, New England grown cranberry sauce, mash potatoes and gravy

Shrimp & Pasta Medley

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

Maple Bourbon Glazed Salmon

Lightly dusted in a pecan chili rub, grilled and served on a bed of house rice

FINISH WITH A SELECTION FROM OUR DESSERT TRAY

Coffee, Tea, and Herbal Tea available.

New Year's Eve, First Seating, 2019

THREE COURSE GOURMET DINNER $65 PER/PERSON
Children’s Menu available priced at $15.00

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

Your Choice

Spicy Crab Bisque with Roasted Sweet Corn and Sherry

or

French Onion Soup topped with Gruyere Swiss & Vermont Cheddar Cheese

 

Innkeeper's Salad

Mesclun mixed baby greens tossed with
dried cranberries & figs, toasted pecans and topped with feta cheese

 

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 conditions

Selection from the following

SEAFOOD MEDLEY

Pan Seared Jumbo Scallops, Shrimp and Maine Lobster served in a classic piccata sauce, featuring spicy plum tomatoes, kalamata olives and Asiago cheese, on a bed of linguini with a touch of garlic.

CRUSTED PISTACHIO HALIBUT

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

VERMONT FRESH PEAR, CHEVRE AND WALNUT RAVIOLI

Served with caramelized shallot-ginger cream and roasted winter vegetables, and topped with fresh Parmesan & Romano cheese.

CENTER CUT FILET MIGNON

Served with a Mad River bourbon demi-glace with forest mushrooms and chives. on a bed of creamy mushroom risotto and topped with fried parsnips.

ROASTED NATIVE 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.

SELECTIONS FROM OUR DESSERT TRAY

Coffee, Tea, and Herbal Tea available.

New Year's Eve, Second Seating, 2019

THREE COURSE GOURMET DINNER $79 PER/PERSON

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

Your Choice

Spicy Crab Bisque with Roasted Sweet Corn and Sherry

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 Diver Scallops

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

Innkeeper's Salad

Mesclun mixed baby greens tossed with
dried cranberries & figs, toasted pecans and topped with feta cheese

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 conditions

Selection from the following

SEAFOOD MEDLEY

Pan Seared Jumbo Scallops, Shrimp and Maine Lobster served in a classic piccata sauce, featuring spicy plum tomatoes, kalamata olives and Asiago cheese, on a bed of linguini with a touch of garlic.

CRUSTED PISTACHIO HALIBUT

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

VERMONT FRESH PEAR, CHEVRE AND WALNUT RAVIOLI

Served with caramelized shallot-ginger cream and roasted winter vegetables, and topped with fresh Parmesan & Romano cheese.

CENTER CUT FILET MIGNON

Served with a Mad River bourbon demi-glace with forest mushrooms and chives. on a bed of creamy mushroom risotto and topped with fried parsnips.

ROASTED NATIVE 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.

SELECTIONS FROM OUR DESSERT TRAY

Coffee, Tea, and Herbal Tea available.