Pine Room
Appetizers
Sea Scallops $9.00
A pair of pan seared sea scallops on sourdough crostini with a Grafton cheddar and pilsner cream sauce, garnished with crab meat
Ravioli $7.00
Handmade pasta pockets filled with roasted butternut squash seasoned with caramelized onions and garlic, pan seared in herb butter and finished with a balsamic drizzle
Blue Ledge Farm Goat Cheese $7.00
Herb crusted goat cheese medallion quick fired and served with a crusty baguette with tomato and basil confit
Blue Point Oysters $15.00
One half dozen Blue points from Long Island Sound, ice cold and served on the half shell with cocktail sauce and horseradish
Crispy Calamari $9.00
Panko coated served with lemon caper aioli and soy wasabi sauce
Salads & Soups
Soup of the season $4.50
A fresh creation from our Chef to celebrate the seasons and products of Vermont
French Onion Soup $5.25
A classic beef broth with onions, a baguette crouton and melted Swiss
Seafood Chowder $5.50
Rich and creamy chowder with clams and fresh fish
Pine Room Salad $7.00
Mesclun greens topped with dried apricots, dried cranberries and toasted walnuts, finished with maple vinaigrette
Caesar Salad $7.00
The classic with romaine and our Caesar dressing, whole anchovies are always available
Garden Salad $6.00
A crisp blend of vegetables served on mesclun greens dressed with a white balsamic and pink peppercorn dressing
Entrees
Filet Mignon of Beef $26.00
An 8oz cut wrapped with proscuitto, grilled and accompanied with a horseradish Dijon sauce
Filet & Scampi $23.00
A pan seared petite 4oz filet finished with a Makers Mark sauce and paired with three large shrimp scampi
Delmonico $26.00
The Delmonico is herb crusted, cut to a generous 14 oz portion and grilled, served with sweet peppers and topped with a disc of gorgonzola compound butter
Pine Room Rack of Lamb $29.00
Four chops which are oven roasted, seasoned with garlic, oregano and porcini powder, served with a mushroom sauce and an oregano oil drizzle
Venison Au Poivre $27.00
This Pine Room specialty is raised locally at LedgEnd Farm. We use a 5 ounce cut of tenderloin to pan sear before adding a peppercorn and brandy cream demi glaze finished with crispy fried onions
Roasted Duck $25.00
One half semi boneless duckling marinated with soy, ginger, citrus and honey served with a sweet and tangy pomegranate sauce
Brook Trout $18.50
Sauteed trout coated with toasted almonds finished with a white wine, lemon and butter sauce
Cornmeal and Old Bay crusted trout accompanied by a colorful salad of edamame, fire roasted corn, tomato and fresh herbs
Sea Scallops $23.00
Large sea scallops sautéed with artichoke hearts, fresh tomatoes and basil finished with a white wine butter sauce, served over pasta
Atlantic Salmon $19.00
Grilled salmon fillet basted with a teriyaki glaze served with a cucumber and red onion salad
Mushroom Wellington $17.50
Oven-roasted Portobello mushrooms layered with spinach, leeks and Vermont goat cheese, wrapped in a puff pastry, baked golden and set in marinara and basil pesto sauce
Vegetarian $16.00
The Pine Room kitchen creates a daily vegetarian dish which is dependent on the best produce that is available, your server will describe today’s offering
Vegan $16.00
Our kitchen is committed to fresh, creative and high quality options for our non meat and dairy eating guests
As always, we are sensitive to allergies and can make most items gluten free
