Our Holiday Menus

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 cheese

or

Traditional New England Oyster Stew

or

Caesar Salad

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

or

Innkeeper Salad

Spinach and baby lettuce greens topped with pickled beets, tomatoes, cucumbers, marinated tear drop peppers and chevre drizzled with a kalamata vinaigrette

Fresh Stonewood Farm Turkey

Roasted with mashed potatoes, apple pecan stuffing, cranberry relish

Pan Sauteed Faroe Island Salmon

Marinated in olive oil, lemon juice, garlic and scallions. Presented on a latkes style potato pancake with caramelized shallot, lemon and caper creme fraiche

Roasted Tenderloin of Beef

Rubbed with fresh herbs and garlic. Roasted, sliced, and served with a mushroom madeira thyme demi-glace

Vegetable Pie

Savory pie dough stuffed with an array of vegetables, tofu, cheese curds, and vegetable red wine gravy

FINISH WITH A SELECTION FROM OUR HOMEMADE DESSERT TRAY

Whipped VT chevre with honey roasted garlic and scallions. Served with assorted crackers

Mushroom Scallop Bisque

Mushrooms reduced with brandy, sea scallops, garlic, and scallions. Blended with cream

or

Lentil Stew

Green lentils stewed with potatoes, carrots, celery, onions, parsnips, kale, and peppers in a rich red wine vegetable broth

Caesar Salad

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

or

Innkeeper Salad

Assorted baby greens with cucumbers, tomatoes, grilled potatoes, and pickled beets. Topped with a creamy scallion Jasper Hill blue cheese dressing

Oven Roasted Domestic Rack of Lamb

Dredged in rosemary, thyme, parsley and garlic. Oven roasted and served with a madeira, grain mustard sauce

Angus Beef Tenderloin Roulade

Stuffed with sauteed spinach and mushroom duxelle rolled and baked. Sliced and served with a roasted shallot merlot demi glaze

Grilled Duroc Bone-in Pork Rib Chop

Marinated in a tequila chili lime vinaigrette. Grilled and served with a chimichurri sauce and a cilantro lime rice cake

Joseph’s Maine Lobster Ravioli

Tossed in a lobster, tomato and basil cream sauce. Topped with Reggiano parm and baked

Vegetarian Wellington

Grilled zucchini, yellow squash, red & yellow peppers, onions & portobello mushrooms. Layered with sauteed spinach portobello mushroom duxelle & Plymouth Brie cheese. Wrapped in puff pastry. Baked & drizzled with bordelaise

FINISH WITH A SELECTION FROM OUR DESSERT TRAY

Whipped VT chevre with honey roasted garlic and scallions. Served with assorted crackers

Mushroom Scallop Bisque

Mushrooms reduced with brandy, sea scallops, garlic, and scallions. Blended with cream

or

Lentil Stew

Green lentils stewed with potatoes, carrots, celery, onions, parsnips, kale, and peppers in a rich red wine vegetable broth

Caesar Salad

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

or

Innkeeper Salad

Assorted baby greens with cucumbers, tomatoes, grilled potatoes, pickled beets. Topped with a creamy scallion Jasper Hill blue cheese dressing

Wild Mushroom Vol-au-Vent

A blend of wild forest mushrooms reduced with Armagnac, garlic, herbs and cream. Presented in a puff pastry shell

or

Crab Cakes

Fresh crab meat blended with mayonnaise, lemon juice, Dijon mustard, egg, herbs and spices. On a bed of baby arugula with a smoked North Country bacon beurre blanc

Oven Roasted Domestic Rack of Lamb

Dredged in rosemary, thyme, parsley and garlic. Oven roasted and served with a madeira, grain mustard sauce

Angus Beef Tenderloin Roulade

Stuffed with sauteed spinach and mushroom duxelle rolled and baked. Sliced and served with a roasted shallot merlot demi glaze

Grilled Duroc Bone-in Pork Rib Chop

Marinated in a tequila chili lime vinaigrette. Grilled and served with a chimichurri sauce and a cilantro lime rice cake

Joseph’s Maine Lobster Ravioli

Tossed in a lobster, tomato and basil cream sauce. Topped with Reggiano parm and baked

Vegetarian Wellington

Grilled zucchini, yellow squash, red & yellow peppers, onions & portobello mushrooms. Layered with sauteed spinach portobello mushroom duxelle & Plymouth Brie cheese. Wrapped in puff pastry. Baked & drizzled with bordelaise

FINISH WITH A SELECTION FROM OUR DESSERT TRAY