The restaurant at Birch Ridge is open
for dine-in and take-out dinner service
Dinner is currently served Thursday thru
Saturday evenings from 6:00 PM.

Our full Signature Cocktail and Wine List
is also available for take-out dinner service
with the placement of a food order.

Per Vermont's Be Smart/Stay Safe order
Reservations are required. Face masks,
or facial coverings, are required for all
guests entering the inn. If you do not have
a face mask, the inn can provide you with one.

For reservations call the inn directly
800-435-8566 or 802-422-4293
Due to seating limitations
online Reservations are currently not available.

Lobster bisque
Poached Maine lobster, sweet Vermont cream, fresh herbs 12.00

Chicken Tortilla Soup
Black beans, corn and tomato in house-made chicken stock. Fresh cilantro and crispy-fried tortilla chips 11.00

Mixed green salad
Baby greens, dried cranberry, candied walnuts, pickled onions. Tossed with maple vinaigrette(V) 12.00

Baby Arugula Salad
Shaved parmesan cheese, fresh blueberries, tossed with citrus vinaigrette(V) 12.00

Lamb lollipop duo
Dijon and Provence herb crusted. Seared. Blackberry demi glaze 17.00

Brie baked en Croûte
Apple chutney topped brie, flakey golden brown puff pastry, finished with berry coulis(V) 15.00

Mediterranean Hummus Plate
Roasted red pepper hummus, olive tapenade, Israeli salad, mint sauce, house-made flatbread(V) 15.00

Brussels sprout and smoked pastrami hash
Shaved Brussels sprouts, house-smoked pastrami, sliced almonds. Topped with a fried egg 16.00

Vermont Cheese and Charcuterie Slate
Selection of fine Vermont cheese, cured meats. Served with seasonal pickles, jams, and sauces 18.00

Crispy duck breast ala orange
Pan seared, house made drunken dried fruits, orange-ginger glaze(GF) 32.00

Hand-cut beef ribeye
Cast iron blackened. Finished with gorgonzola crumble and sweet pepper jelly. 37.00

Pork Schnitzel
Locally raised pork. Pounded into thin cutlets, breaded, pan fried, mushroom cream sauce 26.00

Grilled swordfish fillet
Honey glazed, Japanese slaw 34.00

Summer vegetable risotto
Sautéed mixed vegetables topped with chopped, roasted cashew and served over creamy Arborio rice(V) 22.00

12oz Lamb Shank ala Caponata
Tuscan herb roasted. Served with Dijon bearnaise and eggplant, caper and tomato medley. 29.00

Crème brûlée
Sweet Vermont cream, brûléed sugar topping, fresh berries(V)(GF) 11.00

Blueberry buckle
House made vanilla bean ice cream, mixed berry coulis 11.00

Chocolate pots de crème
Chantilly cream, graham cracker crumble 11.00

Cookies to Go
Fresh Baked, 4 Chocolate Cookies with White Chocolate Chips, or 4 Classic Peanut Butter Cookies 5.00