The restaurant at Birch Ridge is serving
on our regular winter dinner
schedule from Wednesday through
Sunday evenings starting at 6:00PM.

Dinner is being served in both the
restaurant, and the Great Room at the inn.

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 at 800-435-8566
or 802-422-4293. Online Reservations may be made at this time, however we do recommend making them by telephone due to Covid-19 seating restrictions.

Butternut squash and apple soup
Blended with mild yellow curry and coconut milk. Topped with toasted pepitas(V) 11.00

Hearty vegetable soup
Carrots, celery, onions, garlic, herbs, house-made tomato-vegetable broth(V) 11.00

Arugula Salad
Toasted walnuts, pecans, pomegranate reduction, maple poppy seed vinaigrette(V) 12.00

Mixed green salad
Jasper Hill Farms Bayley Hazen blue cheese, dried cranberry, fig balsamic dressing(V) 12.00

Vermont Cheese and Charcuterie Slate
Selection of fine Vermont cheese, cured meats. Served with house-made jams, and sauces 18.00

Gambas al ajillo
Shrimp, sauteéd with butter, minced garlic, white wine, lemon juice, finely chopped herbs 17.00

Baked caprese
Maplebrook Farms mozzarella, diced vine ripe tomatoes, basil chiffonade, house-made bread 16.00

Insalata di cozze
Mussells marinated in lemon juice, parsley, and red pepper. With simply dressed greens 15.00

Pastrami flat bread
House made pastrami, Swiss cheese, coleslaw, toasted flat bread, horse radish tomato aioli 14.00

Cast iron blackened rib eye
Brown butter finish, Dijon béarnaise 39.00

Statler breast of chicken
Brown butter-rosemary seared, gorgonzola cream 26.00

Chilean Seabass
Pan roasted, tomato sherry cream sauce 39.00

Frenched 12 oz veal chop
Bone in, rich mushroom Bordelaise 42.00

Stuffed acorn squash
Roasted vegetable stuffing including mushrooms, cauliflower, carrot, onion, wild rice. Topped with crumbled Vermont chèvre, balsamic reduction(V) 23.00

Coconut curry boneless center-cut pork chop
Sautéed vegetables, basmati rice, yellow curry sauce 28.00

Warm apple crisp
House churned vanilla ice cream 12.00

Pineapple upside down cake
Sugar dusted, Chantilly cream 12.00

Vermont Fresh Sweet Cheese Chocolate Ravioli
Fresh berries, shaved chocolate 12.00

House churned ice cream with fresh baked cookies
Selections vary nightly 12.00