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 RESTAURANT & ROOMS


THOUGHTFULLY SOURCED | CRAFTED WITH CARE

WELCOME To the PARKER HOUSE VERMONT


. CASUAL ELEGANCE. STYLISH GUEST ROOMS. THOUGHTFUL AMENITIES.  EXCEPTIONAL GUEST SERVICE.
These are a few of the highlights guests rave about during their stay at the Parker House Vermont, the only chef owned 8 room, Air B&B style, mini hotel located in the heart of Quechee, Vermont. With its warm, unassuming ambience, our restaurant the Parker House Vermont is a modern, light-hearted approach to the quintessential Vermont dining experience. Offering signature cocktails, unique wines and a dinner menu consisting of seasonally inspired dishes from our Kitchen Garden and Nearby Farms.  
It's a local hot spot in the summer months, visitors can enjoy cocktails outdoors on the patio or veranda, overlooking the Ottaquechee River or in the cooler months in front of a welcoming fireplace.
Centrally located just off the I-89 & I-91 10 minutes to Woodstock & Norwich, Vermont and Dartmouth College, Hanover New Hampshire.
Perched in the village center, the inn's fantastic vista overlooks the Ottauquechee River, Covered Bridge and Waterfalls, The Mill at Simon Pearce, and daily hot air balloons!

Award Winning, Chef- Owned Independent Boutique-Lodging with Resort Amenities
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New England Farms-Cozy French Flavors

 
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please be aware this is a seasonal sample menu 

SMALL BITES (TAPAS STYLE)


Lily & Izzy's Pommes Frites (GF)
Cumin Aioli & Spicy Homemade Ketchup, Fresh Herbs
7

Wild Mushroom Risotto
Shaved Grana Pandana Cheese, Black Truffle Oil
12

Crispy Rice Flour Dusted Calamari(GF)
Basil, Cherry Tomatoes, Garlic
12

Lamb Croquettes
Bacon, Brussel Sprouts, Garlic –Cumin Aioli
14

Classic Escargot
Parsley-Garlic Butter & Browned Panko Crumbs
12

Tuna & Salmon Tartare (GF)
Sushi Grade-Shaved Fennel-Niscoise Olive -White Balsamic Glaze
15

Slow Braised Pork Carnitas (GF)
Pineapple Salsa, Avocado- Jalapeño Crème, Corn Tortillas
12

IN A BOWL


PHI Soup of the Day (GF)

PEI Mussels of the Day (GF) mkt
Add Pommes Frites +7

FROM THE GARDEN Maplebrook Mozzarella Heirloom Cherry Tomatoes-Micro Greens- Basil Puree  
10
Ginger & Honey Roasted Beets & Pears (GF)  Local Goat Cheese- Arugula-White Balsamic  
14
PHI Blend Wild Water Farm Local Field Greens (GF) Balsamic- Balsamic Beet Vinaigrette- Shaved Asparagus -Toasted Hazelnuts- Bailey Hazen Blue       
12/7
PHI Caesar Baby Romaine-Smoked Trout- Homemade Basil and Garlic Croutons &   Lemon Zest-Red Grapes           
14/8
Caramelized Brussel Sprouts-Shallots- Cauliflower Parmesan –Aged Balsamic   
10
Roasted Asparagus Pancetta-Pine nuts- lemon Zest- Local Micros     
12


TASTING BOARDS TO SHARE


Cheesemonger's Board
A Selection of Vermont Cheeses Crostini, Fig & Orange Jam & Seasonal Fruit
22

Butcher's Board
Country Pate, Chicken & Apple Sausage with Calvados, Cured Italian Meats, Cornichons, Grain Mustard
20

PARKER HOUSE ENTRÉES


Panko Coated Chicken Breast
Topped with Arugula Salad, Parmesan Curls-Lemon- Roasted Tomato Puree & Basil Oil
26

Crispy Half Duck (GF)
Pan Seared in Duck Fat, Blueberry-Cardamom Compote, Leek and Shaved Garlic Risotto
34

Roasted 4 Rack of New Zealand Lamb (GF)
Finished In the Oven-Local Lavender Honey-Mint Reduction, Earthy Porcini Garlic Risotto
35

Atlantic Cod Provençal (GF)
Pan Seared- White Wine-Garlic- Capers- Fresh Herbs- Tomato-Mashed Yukon Gold Potatoes
29

Chef Cut Filet Mignon (GF)
Bourbon Peppercorn Crème, Crispy Shallots, Great Hill Blue Cheese, Pommes Puree
38

PHI Signature Shrimp and Lobster Risotto(GF)
Saffron Infused Creamy Arborio Rice - Shaved Asparagus Black Tiger Shrimp- Maine Lobster-Basil Puree
32

Slow Roasted Organic Salmon
Crispy Panko -Toasted Pistachio Puree-Strawberry Chutney-Mashed Yukon Gold Potatoes
28

PHI "Almost Famous" Lobster Roll
Fresh Lobster, Alex's secret Maine recipe, Frites
23

Adam's Fish and Chips
Cod in Beer Batter, Malt Vinegar and Old Bay Aioli Tartar
20

PHI Burger
Cheddar, Arugula & Smoked Bacon, Pretzel Bun Served with PHI Frites
17