The Red Clover Inn Service List

Dinner Menu

• Sample Seasonal Appetizers

  • Red Clover House Salad

    frisée greens with roasted walnuts, apples, & whole grain mustard vinaigrette

  • Heirloom Tomato Salad

    tomatoes from our garden with ricotta mousse, pickled shallots, sea salt & fresh basil

  • Roasted Tomato Soup

    topped with fresh herbs, créme fraiche & Cabot cheddar crostini

  • Prince Edward Island Mussels

    with fennel, roasted peppers, chorizo & saffron broth

  • Vermont Cheese Plate

    assorted local cheeses with grapes, honeycomb, fig jam, marcona almonds & grilled crostini

  • Corn Soup

    Apple Hill Farm corn with red pepper, scallion & balsamic drizzle

  • Butcher's Block

    all house made: smokey pork rillettes, chicken galantine, duck paté, devilled quail egg, pickled ramps, caraway mustard & cornichons

• Sample Seasonal Entrées

  • Pan Roasted Duck Breast

    with haricot vert, potato gallette, cipollini onion & port wine demi-glace

  • Crispy Skin Haddock

    house made squash ravioli, tomato consommé, fava beans & fine herbs

  • Bourride

    wild gulf shrimp, scallops, house made seafood sausage, fennel & tomato in lobster broth

  • Lamb Duo

    chops & sausage with roasted turnips, swiss chard, golden raisin purée, fingerlings & madeira demi-glace

  • Panko Crusted Cod

    with lime-scented jasmine rice, broccolini, Jonah crab & cucumber salad in coconut red curry sauce

  • Veal Short Ribs

    with foraged mushrooms, leeks, pancetta, mascarpone barley & jus de viande

  • Hinterland Farms Pork Trio

    cutlet, belly & Jake's kielbasa with sautéed squash, polenta & spiced tomato chutney

  • Dry Aged Ribeye Steak

    with heirloom carrots, haricot vert, cipollini purée, potato-turnip gratin & bordelaise sauce

  • Vegetarian Pappardelle

    house made pasta with broccolini, foraged mushrooms, leeks & herb vin blanc sauce

• Chef's Tasting Menu

  Not available on Saturday evenings or holidays.

  • 3-Course Chef's Tasting

    $45.00

  • 7-Course Chef's Tasting

    $85.00

  • 5-Course Chef's Tasting

    $60.00

• Monday Night Chef's Tasting Menu

  • Three Course Chef's Tasting Menu

    Per Person

    $35.00

Seasonal Dinner Menu

• Sample Seasonal Appetizers

  • Red Clover House Salad

    frisée greens with roasted walnuts, apples, & whole grain mustard vinaigrette

  • Heirloom Tomato Salad

    tomatoes from our garden with ricotta mousse, pickled shallots, sea salt & fresh basil

  • Butcher's Block

    all house made: smokey pork rillettes, chicken galantine, duck paté, devilled quail egg, pickled ramps, caraway mustard & cornichons

  • Prince Edward Island Mussels

    with fennel, roasted peppers, chorizo & saffron broth

  • Vermont Cheese Plate

    assorted local cheeses with grapes, honeycomb, fig jam, marcona almonds & grilled crostini

  • Corn Soup

    Apple Hill Farm corn with red pepper, scallion & balsamic drizzle

  • Roasted Tomato Soup

    topped with fresh herbs, créme fraiche & Cabot cheddar crostini

• Sample Seasonal Entrées

  • Pan Roasted Duck Breast

    with haricot vert, potato gallette, cipollini onion & port wine demi-glace

  • Crispy Skin Haddock

    house made squash ravioli, tomato consommé, fava beans & fine herbs

  • Bourride

    wild gulf shrimp, scallops, house made seafood sausage, fennel & tomato in lobster broth

  • Lamb Duo

    chops & sausage with roasted turnips, swiss chard, golden raisin purée, fingerlings & madeira demi-glace

  • Panko Crusted Cod

    with lime-scented jasmine rice, broccolini, Jonah crab & cucumber salad in coconut red curry sauce

  • Veal Short Ribs

    with foraged mushrooms, leeks, pancetta, mascarpone barley & jus de viande

  • Hinterland Farms Pork Trio

    cutlet, belly & Jake's kielbasa with sautéed squash, polenta & spiced tomato chutney

  • Dry Aged Ribeye Steak

    with heirloom carrots, haricot vert, cipollini purée, potato-turnip gratin & bordelaise sauce

  • Vegetarian Pappardelle

    house made pasta with broccolini, foraged mushrooms, leeks & herb vin blanc sauce

• Chef's Tasting Menu

  Not available on Saturday evenings or holidays.

  • 3-Course Chef's Tasting

    $45.00

  • 7-Course Chef's Tasting

    $85.00

  • 5-Course Chef's Tasting

    $60.00

• Monday Night Chef's Tasting Menu

  • Three Course Chef's Tasting Menu

    Per Person

    $35.00

Cocktails

• Fall Cocktails by Thomas Meek

  • The Bitter Italian

    Grappa, Campari, grenadine, fresh lemon juice

  • Blue Devil

    Vermont Sunshine Gin, Curaçao, fresh lemon juice, simple syrup

  • Seelbach

    Makers Mark Bourbon, Cointreau, orange bitters, Angostura bitters, Champagne

  • The Rumple

    Myers Rum, fresh lemon juice, Vermont maple syrup

  • Espresso Martini

    Fresh espresso, Vermont Sunshine Vodka, coffee liqueur, white chocolate, milk foam

  • Batida de Coco

    Cachaça, Myers Rum, coconut, pineapple syrup, cream

  • Pomegranate Martini

    Green Mountain Organic Vodka, triple sec, pomegranate purée, fresh lemon juice