The restaurant at Birch Ridge is open
for dine-in and take-out dinner service
Dinner is currently served this fall Thursday thru
Sunday 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

Online Reservations may be made at this time, however we do recommend making them by telephone due to Covid-19 seating restrictions.

Vermont corn chowder
Locally grown corn, onions, potatoes, Vermont cream(V) 11.00

Rabbit and vegetable soup
Braised rabbit, carrots, celery, onion, fresh herbs, house-made vegetable stock 11.00

Mixed green salad
Baby greens, bacon bits, candied pecans, maple vinaigrette 12.00

Mandarin orange salad
Crisp chopped greens, mandarins, cucumbers, fried wonton chips, pineapple sesame dressing(V) 12.00

Escargot Bourguignonne
Traditional preparation, served in their shells, garlic pesto butter 19.00

Brie baked en Croûte
Apple chutney topped brie, flakey golden brown puff pastry, balsamic drizzle(V) 15.00

Baby back ribs
Three slow roasted baby back ribs, maple sriracha glaze, house-made slaw 14.00

Vermont Fresh roasted corn and fresh thyme ravioli
Locally made, spinach cream sauce, finished with parmesan cheese(V) 15.00

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

Seared duck breast
Cherry glazed, house-made drunken dried fruit 32.00

Hand cut filet mignon
Prosciutto wrapped, grilled, veal demi glace 39.00

Roast pork roulade
Herb crusted, crispy bacon and Vermont chèvre stuffing, brown pan gravy 26.00

Baked Atlantic Cod
Parmesan and herb topped, creamy Newburg sauce 25.00

Fall vegetable hash
Brussels sprouts, carrots, onions, peppers, potatoes, spinach, mushrooms, red pepper aioli(V) 24.00

Frenched 12 oz veal chop
Bone in, rich mushroom bordelaise 35.00

Flourless chocolate torte
Chantilly cream(V)(GF) 11.00

Cinnamon apple crisp
Cinnamon spiced apple medley, baked with crispy oat topping, house-made cinnamon ice cream, bourbon caramel drizzle 11.00

Cookies to Go
Fresh Baked, 4 Chocolate Cookies with White Chocolate Chips, or 4 Gluten-free Peanut Butter Cookies 5.00

House churned ice cream
Selections vary nightly 8.00