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new years eve menu at weathertop

THE SHAMELESS CARNIVORE

New Year’s Eve

December 31, 2014

 

Appetizer Medley...

 

DUCK & GRAND MARNIER SAUSAGE with a curried fruit chutney
STEAMED ASPARAGUS in a Serrano ham blanket
&
SMOKED SCALLOPS with a spicy horseradish sauce

 

Soup Course...

 

DUTCH-STYLE MUSTARD SOUP
The rich & flavorful specialty of Groningen, Holland...spicy mustard, bacon, shallots & cream...
we include mushrooms for added texture & complexity...what's not to love...

 

Salad Course...

 

BABY GREENS & FRESH FRUIT
Lightly dressed in our homemade raspberry-maple vinaigrette...

 

Main Course...choose one...

(served with roasted Brussels sprouts, maple-pecan glazed carrots & parsnips and creamy risotto)

 

BRACIOLA DI MAIALE:

A Milanese rib chop (8 oz.) of Berkshire Pork grilled on the BBQ; served on a bed of butter beans & Calabrian 'Nduja then topped with an aromatic lemon-sage dressing.
BLUE MOUNTAIN ELK:

A large (18 oz.) elk rib chop (Blue Mountain Elk Farm, South Ryegate, VT); encrusted with cracked peppercorns then seared on the BBQ; served with plum-balsamic vinegar glaze.
STUFFED QUAIL:

Two whole quail (Cavendish Game Birds, Springfield, VT); stuffed with chèvre, wrapped in bacon then oven-roasted to awesome deliciousness...
BAKED HALIBUT:

Fresh Alaskan halibut filet (10 oz.) direct from the Boston market; oven-baked in a Korean-style marinade of garlic, ginger, chilies & soy sauce that will warm your seoul...

 

Dessert Course...

 

Choose from this evening’s selection of homemeade offerings
plus
freshly-brewed coffee & tea

 

The Vermont Department of Health requires that we advise you that 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.

Any Dietary Needs?

We can accommodate most special dietary requests. Advance notice is most appreciated.

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Local Sourcing

We take pride in our homemade products, and we also use fresh & local ingredients whenever feasible.

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