Sample Grille Menu

dining 2

Sample Menus

Our Menu Changes Weekly to Reflect the Bounty of the Connecticut River Valley

Dinner

Starters

Chilled Cucumber, Mint and Curry Soup 9

Salmon Ceviche, Apple Compote, Crispy Wonton  12

Foie Gras, Peach, Brioche, Gastrique 18

Burrata, Heirloom Tomato, Pea Puree, Balsamic 10

Traditional Caesar Salad, Romaine Hearts, White Anchovie, Pecorino Ramano 9

Watermelon and Beet Salad, Kohlrabi, Endive, Feta, Rosemary-Shallot Vinaigrette 10

 Mains

Salmon, Wilted Kale, Roasted Sweet Potatoes, Truffle Cream 28

Shrimp and Sweet Corn Grits, Heirloom Tomato Broth 25

Chicken Two Ways, Confit, Pan Seared, Mango, Tarragon, Cilantro 25

Pan Seared Hanger Steak, Truffle Demi Glace, Bourbon Mashed Potatoes, Haricot Vert 34

Wild Mushroom Ragout, Fennel, Porcini, Truffle 23

Duck Breast, Raspberry Demi Glace, Asparagus, Roasted Bacon Potatoes

   Permittee Linnea Rufo

         Parties of 6 or More Guests, 20% Gratuity will be added

Brunch, Served Sundays 11-1:00 pm

Pastry Basket      8

FABLED FOOD ROLLS, INN-MADE PASTRIES, MAPLE-WHIPPED BUTTER

 Fruit Parfait         12

SANKOW SHEEPS MILK YOGURT, GRANOLA, PELL FARM BERRIES

 Inn-Made Biscuits & Gravy       14

CLIMBING TREE FARM SAUSAGE

         Sankow’s Beaver Brook Farm Omelet 15

WITH PLEASANT COW, PLEASANT SUN & COW’S ABBEY CHEESE

  Bee Benny   15

CLIMBING TREE FARM HAM

TWO POACHED EGGS, HOLLANDAISE, TOASTED BRIOCHE

   Pancakes & Syrup  12

FLUFFY HOUSE-MADE PANCAKES, WAYNE’S SUGAR SHACK SYRUP

 Mixed Greens Salad & Eggs   11

LOCAL GREENS, TWO EGGS

Lunch, Friday and Saturday 12-2:00 pm

Chilled Coconut White Grape Soup                  9

   Baby Greens Salad        10

GREAT HILL BLUE CHEESE, TOASTED PECANS, GRILLED CITRUS VINAIGRETTE

    Traditional Caesar Salad        10

ROMAINE HEARTS, WHITE ANCHOVIES, PECORINO ROMANO

Add Chicken $5 | Scallops $8

Grilled Chicken Caesar Wrap, Great Hill Blue Cheese      13

        Barbecued Pork Wrap                          14

                                                       CHEDDAR, ROASTED HEIRLOOM TOMATOES

             Wild Mushroom Ragout                    14

                                                    PORCINI, OYSTER, AND PORTABELLA MUSHROOMS

Baked Scallops       25

                               HEIRLOOM TOMATOES AND POTATOES AU GRATIN