Easter 2023

Serving Noon – 4:00pm
Reservations are required for dining inside



Devilled (or Blessed) Eggs  $8
Three preparations served over remoulade with spring greens and house pickles
Two Classic
Parmesan with crispy prosciutto
Tapenade with minced Kalamata olives

Mediterranean Cauliflower  $14
Heirloom cauliflower sautéed with smoked almonds, dried apricots,
served over a creamy jalapeno spread

Crab cake  $17
Served over harissa sauce with a crisp Mediterranean salad and topped with tarragon tzatziki, garnished with crushed dried Kalamata olives

Chilled celery and leek vichyssoise soup  $10
Served chilled and garnished with herb and lemon yogurt 

French onion soup  $10
Inn made beef broth with onions, baguette croutons and melted Swiss cheese

Easter salad  $10
Radishes, rainbow carrot, julienne snap peas tossed with arugula and citrus vinaigrette then topped with pistachio and clementine’s

Waybury salad  $10
Mesclun greens topped with dried apricots, dried cranberries, and toasted walnuts, finished with our maple vinaigrette


Lamb  $35
 Herb crusted leg of lamb roasted served in a pool of red wine demiglace with crispy potatoes. Accompanied by a fresh herb salad dressed with lemon and balsamic and tzatziki sauce 

Maple cured pork loin  $34
Smoked here at the Inn, served with hollandaise and fresh asparagus, topped with a sunny side up egg and toast points, garnished with a slice of
house cured bacon

Field and stream  $38
Local beef tenderloin served over mashed potatoes with roasted garlic demiglace and craft fully blended with crispy Lake Champlain perch. Complimented by a spring green salad with caper vinaigrette and parsley yogurt sauce

Pan seared sole  $30
Seasoned and stuffed with spinach, shallot, and herbs and served over potato with a creamy butter sauce

Oven roasted duck breast  $35
Cooked to your preference and set on a crisp lentil and green olive cake then topped with prosciutto and sage. Sauced with a natural duck reduction

Ledgend farm venison loin  $38
Locally raised venison, pan roasted and served on a bed of mushroom duxelles and topped with puff pastry, madeira sauce and fresh mushrooms

Scallop fettuccine  $35
Pan seared sea scallops served over pasta with a bouillabaisse broth with leek fennel and spinach. Garnished with garlic parmesan crostini

Easter eggplant  $28
Smoked and served on a bed of arugula and roasted chickpeas, topped with chermoula sauce and pistachio marmalade and herbed tahini dressing

Mushroom Wellington     $24
Oven-roasted portabella mushroom layered with spinach, leeks and Chevre, wrapped in a puff pastry, baked, and set in marinara and Vermont chervil cream sauce


Creme Brulle  $10

Mocha Walnut Macaroon torte  $10
Macaroon, walnuts and chocolate cookie layered with mocha whip cream
and chocolate ganache

Lemon Chiffon Pie  $10
Light and tart filling in a sweet pastry crust crowned with fresh
raspberries and raspberry coulis

Gluten free Chocolate cake  $10
With chocolate buttercream, toffee candy and served with vanilla ice cream

Strawberry Tiramisu  $10
Fresh berries, orange liquor and mascarpone cheese layered with lady fingers garnished with local whip cream and strawberries

Inn made sorbet  $8

Easter cocktails

Pineapple Margarita    $12
Sauza Tequila, pineapple juice, Triple Sec and Inn made sour mix.
Served on the rocks with choice of salt rim

Daisy     $11
Gin, lemon juice, grenadine & sugar syrup, topped with club soda garnished with orange slice

The Nor’ Easter     $12
Jim Beam, lime juice & Vermont maple syrup, shaken till chilled, topped with Ginger Beer, served on the rocks

Bloody Mary     $12
Inn made with tomato juice, horseradish,
Worcestershire sauce, and lemon juice

Springtime Sangria     $11
White wine infused with fresh berries and mild spices. Topped with seltzer