The Quechee Inn at Marshland Farm

A bowl of the Chef's daily creation

Mixed field greens topped with garden vegetables, dressed with a fresh garden herb vinaigrette

Romaine hearts, white anchovies, crisp croutons, shaved Reggiano cheese curls

House made, Laos style rolls filled with marinated vegetables and shiitake mushrooms, fried crisp and served with maple infused red chili sauce

Risotto, lobster and Chevre filled deep-fried breaded rolls, horseradish aioli

Vermont crafted four cheese filled ravioli, tossed in a roasted butternut squash cream sauce, topped with green apple matchsticks and candied pumpkin seeds

Lightly breaded pork tenderloin, pan seared with Tasso ham, onions, peppers and marinated olives, dressed with a grilled tomato, crispy prosciutto and white wine sauce served with Dauphinoise potatoes and sautéed vegetables

Char-grilled North Atlantic salmon fillet with a roasted corn and fresh herb butter, topped with aged grated parmesan and tobacco onions served with wild rice pilaf and seasonal sautéed vegetables

Black pepper encrusted top sirloin steak; pan seared in a bourbon sauce with a touch of cream, dauphinoise potato and seasonal sautéed vegetables

Boneless chicken breast stuffed with Inn-made fresh mozzarella, roasted red pepper and spinach, topped with oven roasted tomato sauce served over herb buttered cavatappi pasta with seasonal vegetable

Our house specialty, a boneless half duckling featuring an orange and apricot demi-glace, wild rice pilaf and seasonal sautéed vegetables

An eight-ounce, chargrilled, center-cut filet, dressed with a brie infused black truffle hollandaise, dauphinoise potato and seasonal sauteed vegetables