Three Mountain Inn

Normandy Onion: Made with Vidalia and Bermuda Onions, Sparkling Vermont Cider and a Touch of Cream. Garnished with a Baked Crouton and Gruyère Cheese

Appetizers:

Shrimp and Scallops Nicoise With Angel Hair Pasta and Provençal Flavors

Escargot and Hazelnut Ravioli - Poached and Served in a Sweet Garlic Broth

Carpaccio of Black Angus Sirloin With Mustard and Herb Marinade, Parmesan and Extra Virgin Olive Oil

Entrées:

Poussin Farci Roast Baby Chicken with an Under-the-Skin Stuffing of Pancetta, Wild Mushrooms and Vermont Impastata.

Pan-roasted Breast of Duck With Wild Rice Risotto, Caramelized Apples and Oyster Mushroom Sauce

Pan-Roasted Atlantic Halibut with Oyster Mushrooms & Jus de Veau

Grilled Entrecôte of Black Angus With Whole-Grain Mustard Sauce and Mashed Potato

Sautéed Giant Sea Scallops With Lobster-Ginger Sauce, Truffles, and Basmati Rice

Chickpea Curry Chickpeas Stewed with Garlic, Ginger, Tomatoes and Fragrant Spices. Served with a Green Pea Pilaf

Desserts:

Yes! We offer a selection of delectable desserts all prepared daily on site by our chefs.