The Quechee Inn

A bowl of the Chef's daily creation

Mixed field greens topped with garden vegetables, dressed with a fresh garden herb vinaigrette

Romaine hearts, white anchovies, crisp croutons, shaved Parmesan Reggiano cheese curls

Mixed greens topped with dried cranberries, maple candied hazelnuts & smoked blue cheese, dressed with a house made balsamic vinaigrette

Sauteed shrimp scampi with white wine, lemon, and garlic served over a grilled baguette with a creamy garlic aioli

Marinated grilled chicken skewers served with a sweet Thai peanut dipping sauce

House made, Laos style rolls filled with marinated vegetables and shiitake mushrooms, fried crisp and served with maple infused red chili sauce

Four cheese stuffed ravioli, deep fried and served with house marinara sauce for dipping

Four cheese filled ravioli, tossed with a curried green apple and butternut squash ragout, topped with grilled seasonal vegetables and fresh mozzarella cheese

Pan seared Pork Medallions with wild mushrooms in a whole grain mustard veloute sauce served with wild rice pilaf and sauteed seasonal vegetables

Char-grilled North Atlantic salmon fillet with a fresh peach chutney, topped with roasted pistachio crumbs, served with wild rice pilaf and seasonal sautéed vegetables

Black pepper encrusted pan seared top sirloin steak topped with a zesty Chimichurri sauce, served with dauphinoise potato and seasonal sautéed vegetables

Brie & Apple stuffed boneless chicken breast, oven roasted and topped with a light cream sauce and house made cranberry compote, served with wild rice pilaf and seasonal vegetable

Our house specialty, a boneless half duckling featuring an orange and apricot demi-glace, wild rice pilaf and seasonal sautéed vegetables. Package House Guests add $5 surcharge

An eight-ounce, chargrilled, center-cut filet, dressed in a blue cheese and caramelized onion stuffed portabella mushroom dressed in our rosemary demi-glaze, served with dauphinoise potato and seasonal sautéed vegetables. Package House Guests add $5 surcharge

Homemade selection of the day

Mixed field greens topped with garden vegetables, dressed with a fresh garden herb vinaigrette

Romaine hearts, white anchovies, crisp croutons, shaved Reggiano cheese curls

Four cheese filled ravioli, tossed with a curried green apple and butternut squash ragout, topped with toasted pumpkin seeds

Pan seared Pork Medallions with wild mushrooms in a whole grain mustard veloute sauce, served with wild rice pilaf and sauteed seasonal vegetables

Char-grilled North Atlantic salmon fillet with a fresh peach chutney, topped with a sprinkle of roasted pistachio crumbs, served with wild rice pilaf and seasonal sautéed vegetables

Black pepper encrusted pan seared Top Sirloin topped with a zesty chimichurri sauce, served with dauphinoise potato and seasonal sautéed vegetables

Brie & Apple stuffed boneless chicken breast, oven roasted and topped with a light cream sauce and house made cranberry compote, served with wild rice pilaf and seasonal vegetable

Topped with a sugar cookie and Vanilla Bean Ice Cream

Traditional French Custard with Crispy Burnt Sugar Crust and Fresh Berries

Homemade selection of the day

Romaine hearts, white anchovies, crisp croutons, shaved Reggiano cheese curls

Mixed field greens topped with seasonal garden vegetables dressed with a fresh garden herb vinaigrette

Four cheese filled ravioli, tossed with a curried green apple and butternut squash ragout, topped with toasted pumpkin seeds

Pan seared Pork Medallions with wild mushrooms in a whole grain mustard veloute sauce, served with wild rice pilaf and sauteed seasonal vegetables

Char-grilled North Atlantic salmon fillet with a fresh peach chutney, topped with a sprinkle of roasted pistachio crumbs, served with wild rice pilaf and seasonal sautéed vegetables

Black pepper encrusted pan seared Top Sirloin topped with a zesty chimichurri sauce, served with dauphinoise potato and seasonal sautéed vegetables

Brie & Apple stuffed boneless chicken breast, oven roasted and topped with a light cream sauce and house made cranberry compote, served with wild rice pilaf and seasonal vegetable

Topped with a sugar cookie and Vanilla Bean Ice Cream

Traditional French Custard with Crispy Burnt Sugar Crust and Fresh Berries