Happy Thanksgiving

We hope you are enjoying your
weekend in Killington Vermont.

The restaurant at Birch Ridge is open
for dine-in and take-out dinner service
Dinner is served Friday and Saturday evenings
in November in the Great Room from 6:00 PM.

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.

Next weekend we will be introducing the 2020
Birch Ridge Inn Christmas Tree in the Great Room.
In early December, we plan to expand our schedule
serving dinner Friday, Saturday and Sunday evening.

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.

Roasted mushroom soup
Mixed roasted mushrooms, house-made vegetable broth, fresh chives(v) 11.00

Hearty sirloin chili
Ground sirloin, mixed beans, mild peppers and spices, slow cooked with crushed tomatoes. Topped with Vermont cheddar and green onion 11.00

Tender mixed greens
Simply dressed with our house balsamic-herb vinaigrette, red onion, dried cranberry, and Vermont chèvre 12.00

Classic whole leaf Caesar salad
Creamy Caesar dressing, shaved parmesan, house made herb croutons 12.00

Birch Ridge poutine
Roasted red bliss potatoes, Vermont cheddar curds, brown gravy 15.00

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

Bacon wrapped scallops
U-10 scallop duo wrapped in bacon, pan seared, Maple sriracha glaze(GF) 17.00

Vermont Fresh pumpkin and squash ravioli
Locally made, pumpkin, squash, caramelized onion ravioli, garlic 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

Crispy duck breast ala orange
Pan seared, Grand Marnier orange glaze(GF) 32.00

Hand-cut New York sirloin
Cast iron blackened, brown butter finished. Topped with Vermont Boucher Family farm Gore Dawn Zola 36.00

Grilled bone-in pork chop
Sautéed vegetables, basmati rice, yellow curry sauce 24.00

Honey glazed Atlantic salmon
Oven roasted, sautéed leek hash, rice pilaf 26.00

Vegetable risotto
Arborio rice blended with zucchini, mushroom, carrots, and onions(v) 23.00

Herb crusted half rack of New Zealand lamb
Dijon and Provence herb crust, veal demi glaze 35.00

Maple crème brûlée
Sweet Vermont cream, brûléed sugar topping 11.00

Warm fudge brownie sundae
House churned vanilla ice cream, bourbon caramel sauce 11.00

Pumpkin cake roll
Sweetened cream cheese filling, Crème Anglaise 11.00

House churned ice cream
Selections vary nightly 8.00