Vegaterian Entrees

Butternut Squash Ravioli
Tossed with asparagus tips & garlic cream sauce

Wild Mushroom Pasta
Pasta satchels with pesto or garlic cream sauce

Baked Stuffed Eggplant
Breaded eggplant slices stuffed with Vermont cheeses and topped in house-made marinara

Vegetable Wellington
With roasted tomato fennel sauce

Portobello Mushroom En Croûte
With boursin cheese

Grilled Eggplant Parcels
Marinated mozzarella, basil & polenta wrapped in sliced eggplant and grilled

Roasted Vegetable Lasagna
With garlic cream sauce
vegetable_lasagnal
 

Portobello Mushroom or Grilled Vegetable Strudel
Choice of portobello mushrooms or seasonal roasted veggies with spinach and Vermont chèvre cheese baked in puff pastry

Grilled Stuffed Sweet Red Peppers Stuffed
With herbed couscous

Roasted Veggie Mac & Cheese
Pasta in Vermont cheese sauce topped with roasted seasonal veggies & frizzled leeks

Spring Mushroom Ravioli
topped with roasted tomato and cucumber

 

 

Poultry Entrees

Chicken Galentine
Whole, de-boned chicken stuffed with asparagus, Vermont chèvre & cheddar cheeses, sundried tomatoes & roasted garlic cloves–carved to order
chicken_galatine
 

Grilled Marinated Statler Chicken Breast
Elegant wing-on breast; herbs & white wine give this dish a warm summer flavor

Grilled Marinated Chicken
Chicken breast marinated in fresh maple vinaigrette

BBQ Chicken
Plump chicken slathered in New England style barbeque sauce—available in half, quarter or 8-way split portions

Teriaki Glazed Chicken
Moist & flavorful

Lemon Chicken Piccata
Breaded boneless chicken breast served with capers, garlic, citrus zest

Baked Stuffed Breast
Boneless chicken breast stuffed with your choice of:
* Canadian bacon and Vermont cheddar
* Chèvre and spinach
* Cheddar, spinach and roasted garlic
* Walnut & apple

Country Pan Fried Chicken Breast
Coated in a rustic herb and almond crust

Roasted Cornish Hens
Succulent Cornish game hens slow roasted in a citrus glaze

Apple-Smoked Turkey Breast
Boneless turkey breast grilled over an apple-wood fire and served with apple cider thyme sauce

Herb Roasted Turkey Breast
Traditional roasted boneless turkey breast with turkey gravy

Chicken Pot Pie
Vermont free range chicken, crisp veggies in a country gravy topped puff pastry
 
 
 

Pork & Lamb

Vermont Maple Glazed Ham
Smoked ham with maple dijon mustard cream sauce

Maple Cured Roast Pork Loin
Wood-smoked loin with cider maple gravy

Herb Encrusted Pork Loin
Pork loin with garlic, rosemary, sage & peppercorns served with red onion apple chutney

Breaded Medallions of Pork Tenderloin
With roasted garlic cloves and grilled apple chutney

Capchae Noddle Stir Fry
Stir fried shitake mushrooms, mung beans, colorful peppers, spring oinons and other veggies with rice noddles, pork in a sesame garlic sauce

Grilled Rack of Rosemary Lamb
With a rosemary pesto garlic sauce

Dijon Crusted Roast Lamb Top
With pink peppercorn sauce

Country Stuffed Leg of Lamb
Roasted boneless leg of lamb stuffed with baby spinach and Vermont feta cheese
 
 
 

Beef Entrees

Boneless Prime Rib
Slow roasted with Au Jus

Roasted Sirloin
Herb roasted served with red wine mushroom sauce

Grilled Tenderloin of Beef
Seasoned and grilled to a juicy medium rare

Filet Mignon
Tender, grilled Filet with a Jack Daniels demi sauce

Stuffed Rib Eye
Stuffed with baby spinach, Vermont chèvre and whole roasted garlic cloves

Damn Good Meat Loaf
Local Vermont beef, garden vegetables & whole roasted garlic cloves & served with tomato basil sauce

Shepherd’s Pie
Ground sirloin beef, mushrooms, carrots, peas, zucchini & onions thickly topped with mashed potatoes and parmesan cheese
 
Beef Brisket
Bar-B-Q Rub, then slow smoked for 10-14 hours

Steamship Round
Slow roasted and carved to order

Grilled Marinated Flank Steak
Sliced thin and served with portabello mushrooms, caramelized onions and a herb and garlic demi-glace sauce
 
 
 

Fish & Seafood Entrees

See our Clambake menu for more fish and seafood ideas

Rolled Lemon Sole

Baked filet wrapped around asparagus and sliced tomato with lemon, white wine & herbs

Baked Stuffed Haddock
With sautéed baby spinach, crimini mushrooms, roasted garlic & VT goat cheese

Almond and Cornmeal Encrusted Trout
With corn & tomato remoulade

Cajun Catfish Filet
Skillet-fried blackened catfish with Creole sauce

Grilled Halibut
With cilantro garlic butter or a mustard dill sauce

Ginger Encrusted Mahi Mahi
Encrusted with a sweet and spicy cilantro & ginger rub and served with citrus butter sauce

Grilled Chilean Sea Bass
With coconut Thai sauce

Grilled Artic Char
With jicama & avocado tapenade

Seared Tuna Steak
With ponzu ginger sauce

Salmon Filet En Croute
Salmon encased in puff pastry and stuffed with herbs & julienne vegetables (individual or whole fish presentation)

Whole Atlantic Salmon
Poached salmon served with lemon dill sauce and garnished with cucumber dill salsa—served hot or chilled

Grilled Boneless Salmon Steak
Served with caperberries and citrus in an herbed butter sauce

Marinated Grilled Seafood Brochettes
Marinated halibut, jumbo shrimp and scallops served with Asian lemon sauce

Baked Stuffed Lobster
With seafood bread stuffing and drawn butter

Crab Cakes, Grilled Scallops and Jumbo Shrimp
Served with a lobster mornay sauce

Maine Crab Cakes and Grilled Shrimp
Cajun spices sautéed with mushrooms, red onions and bell peppers

Paella
Jumbo shrimp, sea scallops, calamari, red snapper, crawfish, mussels, chicken, sausage, figs, apricots, peppers, celery, Spanish onions & sugar snap peas tossed in Spanish rice and seasoned with sweet and spicy paella sauce