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the parker house inn & bistro |
Telephone: 802.295.6077 Toll Free: 800.295.6077 Email: Info@theparkerhouseinn.com 1792 Quechee Main Street 05059 |
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A boutique vermont village bed and breakfast "Our top pick in Quechee Vermont" Boston Globe, 2008 |
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"Best Chef- Owned Venue" Lodging Catagory Vermont Yankee Magazine Editor's pick 2009 |
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The Parker House Inn New England Farms, Sunny French Flavors Soups and Salad Field Greens and Strawberry Salad Caramelized Walnuts, Blue cheese, Balsamic Vinaigrette…..7 Homemade “secret recipe” Gazpacho 8.00 Available to go by the quart 12.00 Spinach and Date Salad With pecorino –basil vinaigrette and tangerines………..8 Bistro Caesar With shaved pecorino & sun dried tomato relish, smoked paprika croutons……7 Brandy Spiked French Onion Soup Alex’s twist on the classic with Brie and asiago cheese…………..8 Jumbo Lump Crab Salad With fresh tomatoes, tarragon & capers………….10
Small Plates Vermont Goat Cheese Tart Mild goat cheese mixed with fresh herbs, sweet caramelized onions topped with kalamata olives..10 Paté de campagne Country pate served with stone ground mustard, cornichons, water crackers and homemade chutney…………………………..12 Fresh Maplefield, VT Mozzarella & Heirloom Tomato Salad With fresh basil balsamic drizzle………………….12 Maple Bacon Wrapped Scallops Over heirloom tomato puree, balsamic reduction….13 Classic Escargot With parsley-garlic butter and browned panko crumbs……….10 Spiced Mediterranean Jumbo Shrimp With sirache chili, lemon and roasted garlic Bistro Frites seasoned Yukon gold fries with garlic cumin aioli……7
Entrees Panko Crusted Atlantic Salmon Finely ground panko crusted, roasted pistachio oil and topped with a strawberry chutney served over field greens 27.00 Local Goat Cheese Stuffed Chicken Breast Pecan and bing cherry compote, tarragon jus over buttermilk mashed potatoes 24.00 Roasted New Zealand Rack of Lamb Sugar snap pea and lemon risotto, garden picked mint and lavender honey reduction 32.00 Seared Maplebrook Duck Breast Sliced and served with a cucumber and orange slaw with hoi sin drizzle and crispy leeks 27.00 Braised Petite Pork “Osso Buco” Three tender slow cooked pork shanks over wild mushroom risotto with aged balsamic demi glace 26.00 Roasted Lobster Bouillabaisse Mediterranean fish stew with Prince Edward Island mussels, fresh herbs from the garden, fennel, tomatoes garlic confit, Lobster,salmon and shrimp in a lobster-saffron broth 33.00 Seard Ahi Tuna Over field greens with a Provencal “salsa” of fennel, tomatoes, basil, capers and garlic bound together with simple vinaigrette 23.00
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