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.

Butternut squash and apple soup
Toasted pepitas, crumbled cheddar(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, dried cranberry, candied walnuts, pickled onions. Tossed with maple vinaigrette(V) 12.00

Wilted baby spinach salad
Warm bacon vinaigrette, red onions, Vermont chèvre 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, finished with berry coulis(V) 15.00

Seasonal pickled vegetable platter
Selection of house-made seasonal pickled vegetables and traditional pickles(v) 13.00

Venison and ricotta meatballs Fra Diavolo
Two venison meatballs, spicy roasted red pepper and tomato sauce 15.00

Vermont Cheese and Charcuterie Slate
Selection of fine Vermont cheese, cured meats. Served with seasonal pickles, jams, and sauces 18.00

Oven roasted half duckling
Cherry glazed, house-made drunken dried fruit 37.00

Hand cut filet mignon
Prosciutto wrapped, grilled, dijon bearnaise 39.00

Late summer pork bbq
1/2 rack slow roasted pork ribs, maple sriracha glaze, house made slaw, local grilled corn on the cob 34.00

Thai honey ginger glazed salmon
Basmati rice, green coconut curry sauce 26.00

Eggplant parmesan
Parmesan-herb crusted eggplant medallions, fettuccine, garden fresh herb tomato sauce 24.00

Veal Marsala
6 oz veal cutlet, pan seared, topped with marsala wine and mushroom sauce. Roasted garlic mashed potato 28.00

Chocolate pots de crème
Chantilly cream, graham cracker crumble 11.00

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

Honey Ricotta Stuffed Grilled Peaches
Topped with slivered almonds, berry coulis 11.00

House churned ice cream
Selections vary nightly 8.00