The Quechee Inn at Marshland Farm

Homemade selection of the day

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

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

Vermont crafted quattro formaggio filled ravioli, tossed with a red beet, apple and local honey sauce, finished with green apple garnish and creme fraiche

Pan seared pork served with braised red cabbage, bacon belly confit with a maple Stout & dijon demi-glaze, served with Dauphinoise potatoes and sautéed seasonal vegetables

Chargrilled North Atlantic salmon fillet, topped with a cranberry citrus chutney and herb butter, dusted with roasted pistachios, 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

Pan roasted free-range organic chicken breast in an herbed parmesan crust, dressed with Inn-made fresh mozzarella and roasted tomato sauce served over herb buttered garganelli pasta

Served with an oatmeal cookie and vanilla bean ice cream

Traditional French custard with crispy burnt sugar crust and fresh berries

Offers flavors of apple, pear and lemon, with hints of butter, toasty oak and spice

Aromas and flavors of ripe citrus and stonefruit, balanced with subtle oak, with a creamy texture to finish

The perfect wine for spring; smooth, tasteful, and refreshing, with flavors of gooseberry, passion fruit, and guava

Crisp and vibrant texture, with fresh aromas of apple and pear, and a smooth clean finish

Intense floral character, with bright, expressive fruit and clove spice, and natural crisp acidity

Well balanced, delicate and refreshing on the palate; ripe fruit flavors, with aromas of apple and peach

Quality sparkling wine with fine bubbles and bright notes of flora, apple, pear, and orchard fruit

Dark cherry, blackberry and black currant, layered with notes of toasted oak and soft, velvety tannins

Displays black currant, green olive and fresh sage notes, elegant tannins with a long finish

Harmonious and smooth, with flavors of red fruits, spices, and vanilla (85% Cabernet/15% Merlot)

Dark fruit flavors, aromas of black cherry, plum & spice, with hints of vanilla on a long silky finish

Fresh, crisp, flavors of blackberry and wild raspberry, with good structure and soft tannins

A well-structured palate with black cherries, raspberry, spice and underlying hints of mocha

Velvety and smooth, with flavors of red berry, cherry and mild hints of mocha

With Basil Mint Pesto

with Whipped Dill Cream Cheese and Smoked Salmon

With Wasabi Ponzu Dipping Sauce

with Green Apple on Garlic Crostini

with Wasabi Ponzu Dipping Sauce

Oysters, Little Neck Clams, Shrimp Cocktail

50 piece minimum

with traditional accompaniments (one side)

with Crackers

Mesclun Greens tossed with dried Fruit Mélange, fresh Berries and Pear, Crumbled Vermont Mountain Blue Cheese or Goat Cheese, dressed with a Champagne Vinaigrette and Balsamic Gastrique

Romaine Hearts, White Anchovies, House Baked Garlic Croutons, with shaved Reggiano Cheese Curls

with an Apple Cider Rosemary Demi-Glace

with Sautéed Wild Mushrooms and Sauce Béarnaise

with Boursin Cream Sauce

with a Cabernet Infused Demi

with chopped Tomatoes, Chardonnay, and Thyme

stuffed with Spinach, Smoked Gruyere, and Roasted Garlic

with Prosciutto Ham, Vermont Cheddar and Asparagus En Croute

with an Orange and Fresh Ginger Honey Glaze and Buttered Leeks

with Sherried Lobster Veloute

with Baby Spinach in a Brie Mornay with Puff Pastry

with Scallion Beurre Blanc

with Sauce Maltese

with basmati rice

with Sautéed Julienne Vegetables in a Local Pesto Cream Sauce

with Sautéed Asparagus Portabella Mushroom and Roasted Red Peppers

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

With Basil Mint Pesto

with Whipped Dill Cream Cheese and Smoked Salmon

With Wasabi Ponzu Dipping Sauce

with Green Apple on Garlic Crostini

with Wasabi Ponzu Dipping Sauce

Oysters, Little Neck Clams, Shrimp Cocktail

50 piece minimum

with traditional accompaniments (one side)

with Crackers

Mesclun Greens tossed with dried Fruit Mélange, fresh Berries and Pear, Crumbled Vermont Mountain Blue Cheese or Goat Cheese, dressed with a Champagne Vinaigrette and Balsamic Gastrique

Romaine Hearts, White Anchovies, House Baked Garlic Croutons, with shaved Reggiano Cheese Curls

with an Apple Cider Rosemary Demi-Glace

with Sautéed Wild Mushrooms and Sauce Béarnaise

with Boursin Cream Sauce

with a Cabernet Infused Demi

with chopped Tomatoes, Chardonnay, and Thyme

stuffed with Spinach, Smoked Gruyere, and Roasted Garlic

with Prosciutto Ham, Vermont Cheddar and Asparagus En Croute

with an Orange and Fresh Ginger Honey Glaze and Buttered Leeks

with Sherried Lobster Veloute

with Baby Spinach in a Brie Mornay with Puff Pastry

with Scallion Beurre Blanc

with Sauce Maltese

with basmati rice

with Sautéed Julienne Vegetables in a Local Pesto Cream Sauce

with Sautéed Asparagus Portabella Mushroom and Roasted Red Peppers

Homemade selection of the day

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

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

Vermont crafted quattro formaggio filled ravioli, tossed with a red beet, apple and local honey sauce, finished with green apple garnish and creme fraiche

Pan seared pork served with braised red cabbage, bacon belly confit with a maple Stout dijon demi-glaze, served with Dauphinoise potatoes and sautéed seasonal vegetables

Chargrilled North Atlantic salmon fillet, topped with a cranberry citrus chutney and herb butter, dusted with roasted pistachios, 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

Pan roasted free-range organic chicken breast in an herbed parmesan crust, dressed with Inn-made fresh mozzarella and roasted tomato sauce served over herb buttered garganelli pasta

Served with an oatmeal cookie and vanilla bean ice cream

Traditional French custard with crispy burnt sugar crust and fresh berries

Offers flavors of apple, pear and lemon, with hints of butter, toasty oak and spice

Aromas and flavors of ripe citrus and stonefruit, balanced with subtle oak, with a creamy texture to finish

The perfect wine for spring; smooth, tasteful, and refreshing, with flavors of gooseberry, passion fruit, and guava

Crisp and vibrant texture, with fresh aromas of apple and pear, and a smooth clean finish

Intense floral character, with bright, expressive fruit and clove spice, and natural crisp acidity

Well balanced, delicate and refreshing on the palate; ripe fruit flavors, with aromas of apple and peach

Quality sparkling wine with fine bubbles and bright notes of flora, apple, pear, and orchard fruit

Dark cherry, blackberry and black currant, layered with notes of toasted oak and soft, velvety tannins

Displays black currant, green olive and fresh sage notes, elegant tannins with a long finish

Harmonious and smooth, with flavors of red fruits, spices, and vanilla (85% Cabernet/15% Merlot)

Dark fruit flavors, aromas of black cherry, plum spice, with hints of vanilla on a long silky finish

Fresh, crisp, flavors of blackberry and wild raspberry, with good structure and soft tannins

A well-structured palate with black cherries, raspberry, spice and underlying hints of mocha

Velvety and smooth, with flavors of red berry, cherry and mild hints of mocha

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

With Basil Mint Pesto

with Whipped Dill Cream Cheese and Smoked Salmon

With Wasabi Ponzu Dipping Sauce

with Green Apple on Garlic Crostini

with Wasabi Ponzu Dipping Sauce

Oysters, Little Neck Clams, Shrimp Cocktail

50 piece minimum

with traditional accompaniments (one side)

with Crackers

Mesclun Greens tossed with dried Fruit Mélange, fresh Berries and Pear, Crumbled Vermont Mountain Blue Cheese or Goat Cheese, dressed with a Champagne Vinaigrette and Balsamic Gastrique

Romaine Hearts, White Anchovies, House Baked Garlic Croutons, with shaved Reggiano Cheese Curls

with an Apple Cider Rosemary Demi-Glace

with Sautéed Wild Mushrooms and Sauce Béarnaise

with Boursin Cream Sauce

with a Cabernet Infused Demi

with chopped Tomatoes, Chardonnay, and Thyme

stuffed with Spinach, Smoked Gruyere, and Roasted Garlic

with Prosciutto Ham, Vermont Cheddar and Asparagus En Croute

with an Orange and Fresh Ginger Honey Glaze and Buttered Leeks

with Sherried Lobster Veloute

with Baby Spinach in a Brie Mornay with Puff Pastry

with Scallion Beurre Blanc

with Sauce Maltese

with basmati rice

with Sautéed Julienne Vegetables in a Local Pesto Cream Sauce

with Sautéed Asparagus Portabella Mushroom and Roasted Red Peppers

Homemade selection of the day

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

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

Vermont crafted quattro formaggio filled ravioli, tossed with a red beet, apple and local honey sauce, finished with green apple garnish and creme fraiche

Pan seared pork served with braised red cabbage, bacon belly confit with a maple Stout & dijon demi-glaze, served with Dauphinoise potatoes and sautéed seasonal vegetables

Chargrilled North Atlantic salmon fillet, topped with a cranberry citrus chutney and herb butter, dusted with roasted pistachios, 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

Pan roasted free-range organic chicken breast in an herbed parmesan crust, dressed with Inn-made fresh mozzarella and roasted tomato sauce served over herb buttered garganelli pasta

Served with an oatmeal cookie and vanilla bean ice cream

Traditional French custard with crispy burnt sugar crust and fresh berries

Offers flavors of apple, pear and lemon, with hints of butter, toasty oak and spice

Aromas and flavors of ripe citrus and stonefruit, balanced with subtle oak, with a creamy texture to finish

The perfect wine for spring; smooth, tasteful, and refreshing, with flavors of gooseberry, passion fruit, and guava

Crisp and vibrant texture, with fresh aromas of apple and pear, and a smooth clean finish

Intense floral character, with bright, expressive fruit and clove spice, and natural crisp acidity

Well balanced, delicate and refreshing on the palate; ripe fruit flavors, with aromas of apple and peach

Quality sparkling wine with fine bubbles and bright notes of flora, apple, pear, and orchard fruit

Dark cherry, blackberry and black currant, layered with notes of toasted oak and soft, velvety tannins

Displays black currant, green olive and fresh sage notes, elegant tannins with a long finish

Harmonious and smooth, with flavors of red fruits, spices, and vanilla (85% Cabernet/15% Merlot)

Dark fruit flavors, aromas of black cherry, plum & spice, with hints of vanilla on a long silky finish

Fresh, crisp, flavors of blackberry and wild raspberry, with good structure and soft tannins

A well-structured palate with black cherries, raspberry, spice and underlying hints of mocha

Velvety and smooth, with flavors of red berry, cherry and mild hints of mocha