SUMMER MENU - PDF
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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 ?