Let us cook dinner for you tonight!
Thank you to all of our guests who have
supported us during this strange season of Covid.

The restaurant at Birch Ridge is serving
dinner this week from Thursday through
Sunday evenings starting at 6:00PM.
Dinner is being served in the
Great Room at the inn.

Sunday April 11 is our last evening for dining and lodging
for the 2020-2021 season. Following a brief hiatus
the restaurant will re-open dinner service for the
2021-2022 season on June 25th. The inn will
reopen for lodging on May 24th.

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.

Potato leek Soup
Potatoes,leeks, house made vegetable broth, roasted garlic(V) 11.00

Vegetable soup
Roasted vegetables, lentils, house made vegetable stock(V) 11.00

Arugula Salad
Toasted walnuts, pecans, shaved parmesan, lemon-honey vinaigrette(V) 12.00

Mixed green salad
Blue cheese crumble, dried cranberry, maple balsamic dressing(V) 12.00

Vermont Cheese and Charcuterie Slate
Daily selection of fine Vermont cheese and cured meats 20.00

Crispy pork belly
Sweet and sour glaze, Asian slaw 17.00

Baked Ricotta
Ricotta blended with egg and parmesan, baked, topped with red raspberry jam, honey drizzle 16.00

Stuffed portobello mushroom
Roasted portobello stuffed with roasted tomato, asiago and parmesan cheese. Balsamic drizzle(V) 15.00

Gambas al ajillo
Shrimp, sauteéd with butter, minced garlic, white wine, lemon juice, finely chopped herbs 18.00

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

Statler breast of chicken
Pan roasted. Piccata sauce of white wine, lemon, and capers 29.00

Swordfish
Pan roasted, tomato sherry cream sauce 32.00

Slow braised lamb shank
Savory pan gravy 36.00

Wild mushroom risotto
Arborio rice blended with Madiera sautéed mushrooms, house-made vegetable stock, scallions, parmesan cheese 24.00

Roast pork roulade
Herb crusted, red onion and Vermont chèvre stuffing, maple-bourbon drizzle 28.00

House made shortbread biscuits
Draped with blackberry jam, cream cheese mousse 12.00

Maple crème brûlée
Brûléed sugar topping, fresh berry garnish 12.00

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

Bananas Foster
Over our house-made ice cream 12.00