*Some exclusions apply. Call for details.
Jumbo bacon wrapped scallops on a bed of cheddar risotto with a coconut cream lemon chili sauce
Served in a rich beef demi-glace reduction with a touch of cognac and topped with a blend of Swiss Gruyere and Vermont Cheddar cheese melted over a garlic butter crostino
Large marinated mushroom caps stuffed with Vermont sausage and cheeses, infused with herbs and spices, served on a bed of greens and finished with a juniper berry red wine reduction.
Served on a bed of mixed greens topped with chevre and toasted pecans and finished with
chives, drizzled with apple cider vinaigrette with a touch of honey & lemon
Crisp lettuce hearts, our classic house dressing, seasoned with parmesan croutons and topped with freshly shaved padano
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
In a classic creamy alfredo sauce with sun-dried tomatoes, a walnut basil pesto, and
Finished with gorgonzola cheese, roasted sweet potato and topped with toasted walnuts
Hand rubbed with coriander and chipotle chili with a touch of cinnamon and cumin
Served in the Echo Lake Inn Piccata sauce featuring artichokes, sundried tomatoes, and
finished with lemon juice, capers and a splash of sauvignon blanc.
Crispy oven roasted boneless breast of White Peking duck served with today’s sauce
Topped with an apple jack brandy reduction, with grilled apples and pears and finished with a cider glaze reduction with a touch of cinnamon & nutmeg.
Served in a Mad River Bourbon Demi-glace with forest mushrooms and chives and finished
with local whole butter and cream and topped with fried parsnips