The restaurant at Birch Ridge is open
for dine-in and take-out dinner service
Dinner is currently served Thursday thru
Saturday 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
Due to seating limitations
online Reservations are currently not available.

Broccoli cheddar ale soup
Long Trail Ale, Vermont Farmstead Alehouse Cheddar, tender broccoli florets. Topper with crispy bacon bits. 11.00

Grilled watermelon gazpacho
Served chilled. Topped with crumbled feta cheese, fresh mint. (V)(GF) 11.00

Mixed green salad
Baby greens, dried cranberry, candied walnuts, pickled onions. Tossed with raspberry vinaigrette(V)(GF) 12.00

Whole leaf Caesar salad
Whole romaine leaves tossed with classic house-made Caesar dressing. Shaved parmesan, buttery herb croutons 12.00

Marinated mussels
Steamed Maine mussels. Shallot, herb, citrus vinaigrette marinade. Simply dressed greens. 15.00

Brie baked en Croûte
Apple chutney topped brie, flakey golden brown puff pastry, finished with berry coulis(V) 15.00

Pastrami sliders
House-smoked corn beef brisket, house-made butter roll, relish, slaw, whole grain mustard 17.00

Sirloin steak tips
Sautéed onions, mushrooms, honey bourbon glaze(GF) 17.00

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

Crispy duck breast ala orange
Pan seared, house made drunken dried fruits, orange-ginger glaze(GF) 32.00

Hand-cut beef ribeye
Cast iron blackened, butter finished. Topped with veal demi glaze and crispy fried onions 37.00

Pork tenderloin roulade
Romano cheese crusted, rolled, roasted with Vermont chèvre boursin, mushroom duxelles, grilled apple. Balsamic drizzle(GF) 24.00

Chilean sea bass
Roasted. Grilled lemon and tomato-sherry cream(GF) 38.00

Ratatouille Rosso
Ratatouille stuffed acorn squash, served au gratin with herb and cheese crust(V)(GF) 22.00

Half rack of New Zealand lamb
Free-range, Provence herb crusted, pan seared. Dijon béarnaise (GF) 39.00

Crème brûlée
Sweet Vermont cream, brûléed sugar topping, fresh berries(V)(GF) 11.00

Peach cobbler
Ripe peaches baked with brown sugar and sweet cinnamon biscuit topping. Served a la mode with house churned ice cream(V) 11.00

Mary’s Carrot Cake
A Birch Ridge Inn favorite! Classic carrot cake with raisins, coconut, walnuts, cream cheese frosting 11.00

Cookies to Go
Fresh Baked, 4 Oatmeal, Craisin, Coconut Chocolate Chip Cookies or 4 Chocolate Cookies with White Chocolate Chips 5.00