Vermont's Best Restaurant:
ECHO LAKE INN SERVING DELICIOUS FOOD
Saint Valentine's Special
FOUR COURSE GOURMET DINNER
Saturday, February 14th
Your Choice of Soup or Salad,
a Small Plate
a Large Plate
and a selection from our Gourmet Dessert Cart
$95 / pp
Starters
Italian Wedding Soup
Classic Caesar
Crisp Romaine hearts, classic Caesar dressing, seasoned croutons & shaved parmesan cheese
Innkeeper Salad
Baby spinach, arugula and mixed greens topped with tear drop peppers, cucumbers, heirloom cherry tomatoes, Maple Brook smoked feta, and harissa toasted pumpkin seeds. Drizzled with a roasted butternut squash and white balsamic vinaigrette
Small Plates
Indian Garam Masala Butter Chick Peas
Topped with pulled smoked chicken and garlic naan
Spanakopita
Marinated roasted peppers and kalamata tapenade
Venison Medallion
Bacon braised kale with a raspberry glaze
20% GRATUITY ADDED TO PARTIES OF 8 OR MORE.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Large Plates
Stuffed Grey Atlantic Sole
Stuffed with a scallop and shrimp mousse, baked with lemon juice and white wine. Finished with a roasted red pepper puree and lemon butter
Baked Joseph’s Wild Mushroom & Cheese Ravioli
Asparagus pesto cream topped with Reggiano Parm and baked
Grilled Duroc Pork Tenderloin Medallions
Marinated in port wine, garlic, parsley salt and pepper. Topped with crumbled Vt chevre and a strawberry merlot demi glaze
Angus Choice Beef Tenderloin
Cocoa and roasted garlic rubbed, oven roasted and sliced. Served with caramelized leek and red wine Demi cream sauce
Braised Butternut Squash
Tikka masala spice, braised in sesame oil with roasted vegetables. Served over jasmine rice, finished with Coconut Kashmiri gravy and fresh cilantro