Vermont's Best Restaurant:

ECHO LAKE INN SERVING DELICIOUS FOOD

Summer Prix Fixe Menu $32

CHOOSE A SOUP OR SALAD AN ENTRÉE, AND DESSERT

Summer Season of 2019

Daily Soup Selection or Salad

Tossed Field Greens

Served with sun-dried peaches and apple slices, and finished with maple roasted walnuts and feta cheese, served in an apple whole grain vinaigrette with a touch of clover, honey & lemon.

Caesar Salad

Crisp lettuce hearts, our classic house dressing, seasoned with Parmesan croutons and topped with freshly shaved padana.

 

Automatic gratuity of 18% 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

Large Plates

Chevre & Spiced Apple Ravioli with toasted Walnuts

In a creamy alfredo sauce with sun-dried tomatoes, walnuts & sage pesto, Topped with pecorino cheese in an heirloom basil tomato concasse

Pan-seared Statler Breast of Chicken

Hand-Rubbed with a brown sugar cumin blend and topped with orange curry glaze & roasted garlic

Pan Seared Crusted Black Pearl Farroe Island Salmon

Served on a bed of light champagne butter sauce with a touch of lemon and fresh dill

Roasted Maple Leaf Farm Duck

Crispy oven roasted boneless breast of White Peking duck served with today’s sauce

Grilled 12oz. center cut Pork chop

Topped with an apple jack brandy reduction, grilled peaches and fennel, and finished with a cider glaze reduction with a touch of cinnamon & nutmeg

Grilled 8 oz. Prime cut Beef Tenderloin

Dusted with Porcini mushrooms, herbs and white truffle oil served on a bed of creamy cheddar Risotto encircled with a cognac lobster cream sauce

Dessert

Selections from our dessert tray or Vermont’s Wilcox Dairy Ice cream.

 

Summer Menu

DELICIOUS SUMMER CREATIONS, FROM LAND AND SEA

Summer Season of 2019

Daily Soup Selections $8

Small Plates

Maple Smoked Bacon Wrapped Diver Scallops

Jumbo bacon wrapped scallops on a bed of cheddar risotto with a coconut cream lemon chili sauce

$14.00

French Onion Soup

Served in a rich beef demi-glace reduction with a touch of cognac and topped with Gruyere cheese melted over a garlic butter crostino

$12.00

Grilled Venison Medallion

Served with a juniper berry reduction on a bed of Belgium endives.

$14.00

Salads

Tossed Field Greens

Served with sun-dried peaches and apple slices, and finished with maple roasted walnuts and feta cheese, served in an apple whole grain vinaigrette with a touch of clover, honey & lemon

$9.00

Caesar Salad

Crisp lettuce hearts, our classic house dressing, seasoned with Parmesan croutons and topped with freshly shaved padana

$9.00

Dessert

Selections from our dessert tray

$8.00

Vermont’s Wilcox Dairy Ice cream

$4.00

Desserts a la mode

Add $2.00

Automatic gratuity of 18% 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

Large Plates

Chevre & Spiced Apple Ravioli with toasted Walnuts

In a creamy alfredo sauce with sun-dried tomatoes, walnuts & sage pesto, Topped with pecorino cheese in an heirloom basil tomato concasse

$24.00

Pan-seared Statler Breast of Chicken

Hand-Rubbed with a brown sugar cumin blend and topped with orange curry glaze & roasted garlic

$24.00

Pan Seared Crusted Black Pearl Farroe Island Salmon

Served on a bed of light champagne butter sauce with a touch of lemon and fresh dill

$28.00

Roasted Maple Leaf Farm Duck

Crispy oven roasted boneless breast of White Peking duck served with today’s sauce

$28.00

Grilled 12oz. center cut Pork chop

Topped with an apple jack brandy reduction, grilled peaches and fennel, and finished with a cider glaze reduction with a touch of cinnamon & nutmeg

$26.00

Grilled 8 oz. Prime cut Beef Tenderloin

Dusted with Porcini mushrooms, herbs and white truffle oil served on a bed of creamy cheddar Risotto encircled with a cognac lobster cream sauce

$36.00

Winter Menu

Winter Season of 2018-19

Daily Soup Selections $8

Small Plates

Maple Smoked Bacon Wrapped Diver Scallops

Jumbo bacon wrapped scallops on a bed of creamy cheddar polenta with a citrus pepper coulee sauce

$14.00

French Onion Soup

Served in a rich beef demi-glace reduction with a touch of cognac and topped with Gruyere cheese melted over a garlic butter crostino

$12.00

Grilled Venison Medallion

Served with a juniper berry reduction on a bed of Belgium endives.

$14.00

Salads

Cranberry & Roasted Walnut Salad

Served with a balsamic fig dressing and feta cheese

$9.00

Caesar Salad

Crisp lettuce hearts, our classic house made dressing, seasoned crunchy croutons and
Topped with freshly shaved padana

$9.00

Dessert

Selections from our dessert tray

$8.00

Vermont’s Wilcox Dairy Ice cream

$4.00

Desserts a la mode

Add $2.00

Automatic gratuity of 18% 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

Large Plates

Chevre & Pear Ravioli with toasted walnuts

In a creamy alfredo sauce with almond pesto & sundried tomatoes, topped with asiago & white wine

$24.00

Pan-seared Statler Breast of Chicken

Served with an orange Dijonaise glaze with roasted garlic and chives.

$24.00

Pistachio Crusted Black Pearl Farroe Island Salmon

In a lemon basil cream reduction with a splash of wine and finished with heavy cream and sweet whole butter

$28.00

Roasted Maple Leaf Farm Duck

Crispy oven roasted boneless breast of White Peking duck served with today’s sauce

$28.00

Grilled 12oz. center cut Pork chop

Topped with whiskey grilled peaches in a cider glaze reduction and a touch of cinnamon & rosemary.

$26.00

Grilled 14oz. Prime cut Ribeye Steak

Seasoned with an in-house peppercorn rub and served in a wild mushroom bourbon demi cream sauce, with garlic and calcot onions accompanied by russet mashed potatoes.

$36.00