Thank You for a Great Season!
While the inn will be receiving
lodging guests through May 5
the restaurant is closed for several weeks
for spring renovations.

Dinner service at Birch Ridge
will return on Friday June 21, 2013
for the start of the 2013-2014 season.

The restaurant is available for functions
in May and June. Dates are limited.
Call the inn for more details at 800-435-8566
or 802-422-4293.

Hearty lamb
and barley soup 7.95

Potato-leek soup
with chive oil drizzle 7.50

Spinach salad
with a warm bacon dressing 9.50

Classic Caesar salad
with Pecorino Romano, anchovies, and lemon 9.95

Baked brie én crôute
served over tart apple slices drizzled with sweet port wine glaze 11.95

Escargot Bourguignonne
traditional preparation, served in their shells 10.95

Chesapeake style lump crabcake
served with housemade lemon preserves, and caper remoulade 11.25

Black and white sesame rimmed Yellow Fin tuna
over wakimi seaweed salad with wasabi, organic radish sprouts, pickled ginger, and sesame soy vinaigrette 11.95

Duck leg confit
over fresh greens and cranberry salsa 10.95

House-cured gravlax
served with our lemon preserves, pickled red onions, and dill aioli 12.95

Vegetarian mushroom strudel
wrapped in flaky pastry, with creamed leeks and roasted pepper coulis 20.95

Pan seared Scottish sea trout
with brown butter lemon,wine and capers 27.95

Grilled bistro filet
sliced over sherry caramelized Vidalia onions finished with sauce bordelaise 29.95

Oven roasted half duckling
with a Grand Marnier orange glaze 25.95

Hand cut filet mignon
wrapped with applewood smoked bacon and finished with a rich green peppercorn demi glacé 39.95

Grilled double cut pork rib chop
served with our apple chutney and mulled cider glaze 21.95

Vanilla bean creme brulée
baked over fresh strawberry coulis 9.95

Molten chocolate cake
with an espresso créme anglaise 9.75

Rich pecan whisky tart
covered with dark chocolate ganache 9.95

Individual lemon cream pie
creamy lemon filled pastry with chantilly cream and fresh berries 10.25