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We are Green!!
Call
802-263-9217

IN THE DINING ROOM

MAY 2008

Dining Room Hours - Thursday-Sunday 5:30
Tavern Hours: Wednesday-Sunday 5:30

Because we have a very limited number of tables, reservations are strongly suggested

Menu may change based on ingredient availability

Visit the Chef's Table in the Wine Cellar - and for light & casual fare visit Lucy's Tavern

Appetizers

Spring Carrot & Ginger Soup
Indian Spiced Shrimp Cakes with Lime-Burst
8


Buckwheat & Herb Gnocchi
“Foraged Vegetables” with Tomato & Roasted Garlic Pesto
6


Artisan Platter
Chef’s Selection of Local Cured Meat and Handcrafted Cheese
9


Wild Garlic Caesar
Ramp Dressing and Cheddar Croutons and Parmesan Cheese
11


“ Big Eye” Tuna Carpaccio with Preserved Lemon Aioli
Fried Quail egg and Pastel Radishes
12


Aqua & Terra

Half Roasted Chicken
Anson Mills Polenta and Spring Vegetable Stuffing
19


Sautéed Trout
Roasted Potatoes, Onion Confit, Capers and Baby Spinach
21


Hampshire Pork and Maine Scallops
Cauliflower Puree & Braised Greens
26


‘Jersey Girls’ Veal Chop with Smokey Sweet Potatoes
Watercress & Caramelized Shallot Salad and Mushroom Jus
29


Chef’s custom tasting menu is available by request this evening
Market Price


Chef will create vegetarian appetizers or entrees on request

 

 

 

 

CHEF'S
VERTERRA MENU

THIS IS A SAMPLE MENU ONLY!!

Coast
Sautéed Barramundi

Field
Cavendish Quail
Baby Greens and Woods Cider Soy Glaze

Farm
“Jersey Girls” Veal Loin
Anson Mills Polenta and Mushroom Jus

Creamery
Warm “West River” Creamery Soufflé
Sweet Fennel Crostini


Sugar Shack
Poached Pear & Maple Tart
Orange Curd and ‘Woods’ Cider House Sorbet

$65 Per person

Chef’s wine pairing for 2
Jean Marc Morey Santenay, France 2004 $32 (1/2 bottle)
Clos Du Val Cabernet, Napa 2005 $35 (1/2 bottle)
Marchesi Di Gresy Moscato d'Asti "La Serra" 2006 $16 (2 glasses)

 







FOR RESERVATIONS CALL 802-263-9217

See our new Tavern menu for light fare

Member of The James Beard Foundation

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