The restaurant at Birch Ridge is open
for dinner service on our MLK weekend schedule
Tuesday thru Sunday evening from 6:00 PM.

To make a reservation call 800-435-8566
or 802-422-4293 or make your
your reservation online.

Butternut squash and apple soup
Roasted pepitas, chives, Plymouth Artisan cheese black truffle cheddar(GF) 12.00

Rabbit curry soup
Sweet Moroccan curry, braised rabbit, purple potato 12.00

Mixed green salad
Pickled red onion, cucumber, heirloom tomato, house-made croutons, citrus vinaigrette(V) 12.00

Frisée salad
Crumbled feta, dried pomegranate, Mandarin orange(V)(GF) 12.00

Duck leg confit
Mixed grains, dried cherry, Spring Brook Farm Tarentaise, balsamic vinaigrette 20.00

Vermont cheese slate
Selection of fine Vermont cheese, seasonal jams, dried fruit 18.00

Crab cakes
Pan-fried Maryland style, caper remoulade, house made lemon preserves 17.00

Traditional meatballs
House ground beef tenderloin, heirloom tomato sauce, shaved parmesan, grilled focaccia 14.00

House-cured gravlax
Chèvre boursin cheese, capers(GF) 18.00

Vermont Fresh artichoke and mushroom ravioli
Roasted red pepper coulis 17.00

Crispy duck breast ala orange
Pan seared, Grand Marnier orange glaze(GF) 30.00

12oz Lamb foreshank
Slow braised with fresh herbs and mirepoix 30.00

Seared Chilean sea bass
Baby heirloom tomatoes, sherry cream sauce(GF) 40.00

10oz Prosciutto wrapped filet of beef tenderloin
House-made black cherry veal demi glaze(GF) 38.00

Caprese stuffed portobellos
Portobello mushrooms marinated in truffle balsamic, stuffed with ricotta, sliced tomato, oregano pesto(GF) 22.00

16oz Heritage pork tomahawk chop
Local farm raised, grilled apple ginger sauce(GF) 38.00

Traditional Viennese Apple Strudel
Served warm, house-made ice cream 12.00

Bom-Bom Coco Mochanut infused crème brûlée
Sweet Vermont cream, hints of coconut, chocolate, and coffee, brûléed sugar topping 12.00

Chocolate-espresso pots de creme tartlet
Kahlua cream anglasie 12.00

Warm blueberry buckle
Chantilly cream, mixed berry coulis 12.00