The Dining Room at Thatcher Brook Inn
Sample Menu
Appetizers
Mushrooms á la Thatcher
Crabmeat, cream cheese and herb stuffed, capped with
Vermont cheddar cheese.
Artichoke Bruschetta
A blend of artichoke hearts, cream cheese, garlic & fresh herbs,
served in a parmesan crisp.
Baked French Brie en Croûte
Wrapped in phyllo, with fresh fruit and drizzled with a berry coulis.
Sauteed
Crab
Cakes
Served with roasted red pepper aioli.
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Steamed Mussels
Steamed in white
wine, fresh lemon juice, fresh herbs and diced tomatoes.
Soups
Soup du Jour
French Onion
Soup
Sweet caramelized onions, beef broth and
sherry, with a garlic crouton and Swiss cheese.
Salads
Caesar Salad
Crisp romaine
leaves with garlic croutons, Parmesan and our own Caesar dressing.
Salad of Mixed Greens
Mixed greens with
your choice of dressing.
Apple Pecan Salad
Mixed greens tossed with a curry
vinaigrette and topped with granny smith apples,
pecans, and crumbled bleu cheese.
Entrées
Black Angus center cut of tenderloin,
with your choice of three sauces: béarnaise, au poivre or bordelaise.
Apple Cheddar Pork
Roulade
Tender pork rolled with apples and cheddar cheese, with a maple balsamic
reduction.
Baked chicken stuffed with spinach, caramelized onions and blue cheese, with
a port wine reduction.
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Veal Scaloppine Robèrt
Lightly breaded and finished with a lemon, white wine, Dijon reduction.
Grilled Steak and Shrimp
Marinated top sirloin
grilled alongside succulent shrimp. Served with
béarnaise.
A blend of squash,
ricotta and dried cranberry ravioli tossed in an apple cider cream sauce.
 All entrées are
served with rolls, butter, fresh vegetables and appropriate starch.
We
use local Vermont products whenever possible.
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These dishes can be prepared for low-fat and restricted diets per your
request.
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