Starters

Pignoli Crusted Sea Scallop

Served on a stir fry of zucchini and yellow squash with a fresh tomato and white wine sauce, drizzled with basil oil

Ragout of Morel Mushrooms

Served with ricotta stuffed agnoletti on a bed of watercress

Roulade of Grilled Eggplant

Stuffed with red pepper and smoked mozzarella with a puree of peppers and a drizzle of black olive oil

Salad

Baby Spinach

Tossed with blue cheese, hard cooked eggs and a warm bacon vinaigrette

Entrees

Olive Oil Sautéed Striped Bass

Served with fresh fennel salad, fava beans and a grapefruit reduction

Breast of Moulard Duck

Pan fried and served with asparagus, braised red chard and a red wine and raspberry sauce

Filet of Beef

Wrapped in rye crepe, served on a bed of caramelized onions with baby carrots and a red wine sauce

Six course tasting menu available

Deerhill Inn is a proud member of the

Vermont Fresh Network

Molten chocolate cake
Dark chocolate cake baked to order with a creamy center, served with robust espresso creme anglais, a swirl of hot fudge and a scoop of our vanilla bean ice cream. Please allow 15 minutes for baking

Roasted Apples and Pecan Phyllo

Deep roasted apples, crispy pecan phyllo rounds and burnt sugar ice cream

Maple Creme Brulee

Creamy custard flavored with maple sugar and topped with a crisp caramelized sugar crust

House made ice creams
House made ice cream churned in our own kitchen with extra rich ingredients and flavorings based on the whims of Chef Michael