Vermont Stay Packages & Special Offers


Gourmet Dining and Lodging Packages from Just $349*

Gourmet Lodging Dining Special

Spend two weeknights in a cozy Vermont inn with gourmet meals for just $349. A hot breakfast will be served each morning, a gourmet dinner for two during one night of your stay, and access to onsite amenities including jacuzzi, game room, and pub.

You can also upgrade to a larger room, some with private Jacuzzi and fireplace, or book a weekend stay.

*Some exclusions apply. Call for details.

Stay Package


Not valid holidays. Can not be combined with other offers or discounts.

Applies to B&B rates. 5 night advance booking required. Holiday periods excluded. Cannot be combined with any other discount or package.

Did you know we have an excellent farm-to-table restaurant?

Enjoy Delicious Food at The Echo Lake Inn Restaurant

Winter Menu

Winter Season of 2019-20

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


French Onion Soup

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


Stuffed Mushroom Duet

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.



Roasted Golden Beet Salad

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


Caesar Salad

Crisp lettuce hearts, our classic house dressing, seasoned with parmesan croutons and topped with freshly shaved padano



Selections from our dessert tray


Vermont’s Wilcox Dairy Ice cream


Desserts a la mode

Add $2.00

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

Large Plates

Gorgonzola Sweet Potato Parsnip Ravioli

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


Farm Raised Pan-seared Boneless Breast of Chicken

Hand rubbed with coriander and chipotle chili with a touch of cinnamon and cumin


Pan Seared Crusted Black Pearl Faroe Islands Salmon

Served in the Echo Lake Inn Piccata sauce featuring artichokes, sundried tomatoes, and
finished with lemon juice, capers and a splash of sauvignon blanc.


Roasted Maple Leaf Farm Duck

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


Grilled Twelve Ounce Center Cut Pork Chop

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.


Center Cut Eight Ounce Filet Mignon

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