SUMMER MENU - PDF

							                                     yankee Magazine editor’s pick for
SUMMER MENU                       Vermont’s Best chef-owned Venue, 2009
Join us foR Lunch!                    “Best of Quechee” Boston Globe
ALso open foR dinneR                       SaladS                       the parker house
                                                                        inn & Restaurant
     appEtizERS                             CREpES
                                          &Range $8 - 12                  1792 Main st,
      Range $7 - 12                                                         Quechee
       cRAB sALAd                       BistRo cAesAR                    802-295-6077
With fresh tomatoes, tarragon         With shaved pecorino
          & capers                   & sundried tomato relish
                                    Add chicken, shrimp for $4              full Bar • cocktails
     countRy pAté
                                        fieLd GReens &                          free wi-fi
     Beef cARpAccio                  stRAwBeRRy sALAd
   With arugula, extra virgin                                                Riverside Bar &
                                     With caramelized walnuts,
    olive oil, aged parmesan          blue cheese & balsamic
                                                                                patio Menu
 slivers, toasted pine nuts and        strawberry vinaigrette                “pick of the crop”
       balsamic reduction
                                          duck cRêpe                      farmer’s Market nightly
 fResh MozzAReLLA &                   With chai crème arugula                     specials
  oRGAnic heiRLooM
                                       & caramelized onions              nightly creative seafood
       toMAtoes
  With fresh basil balsamic           MushRooM cRêpe                      specials fresh from the
           drizzle                  With roasted garlic, Vermont               Boston docks
                                    goat cheese & Chablis crème
  MusseLs of the dAy                                                      culinary herbs plucked
                                    seARed tunA niçoise                  from our kitchen Garden
     VeRMont GoAt
       cheese tARt
 Mild goat cheese mixed with           SaNdwiChES                          kids Menu Available
fresh herbs, sweet caramelized
             onions                        BURgERS
                                        & Range $10 - 16                 Relax on our Riverside patio
                                                                        on the banks of the meandering
  pAnieR de cRudités               Served with small greens or frites   ottauquechee River and steps
Basket of fresh vegetables with
Mediterranean dipping sauces,           LoBsteR cLuB                     away from one of Vermont’s
                                    With lettuce, smoked bacon          covered bridges and gorgeous
 tapenade, mint yogurt, aioli
                                      & heirloom tomatoes                         waterfalls.
        escARGot
                                    sAndwich “cRudités
spiced MediteRRAneAn               With cucumber, fennel, tomato              BAR snAcks
          shRiMp                     & goat cheese on ciabatta                   • Deviled Eggs
With sirache chili, lemon and                                                 • Marinated Olives
        roasted garlic                   BistRo BuRGeR
                                   8 oz Black Angus on foccaccia              • Roasted Almonds
                                   Add carmelized onions, mush-            • Chicken Liver on Toast

         SOUpS                        rooms or Brie for $2 each
                                    wiLd sALMon BuRGeR                       side oRdeRs
        GAzpAcho                     With ginger citrus aioli             French Fries • Ratatouille
 onion soup GRAnite                     steAk fRites                      • Small Field Green Salad
 With brie and asiago cheese          Hand-cut 8 oz strip loin                 • Potato Salad


    Serving Lunch                       eighT-rooM,                          Serving dinner
 ThurSday Thru Sunday             FuLL Service Modern B&B                 Seven dayS in SeaSon
     12:00 PM TiL 3:30 PM         www.TheParkerHouseInn.com                     5:30 PM TiL ?