| Soup Selections Created Daily by Chef Kevin |
$4.00 - $5.50 |
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| Vermont Goat Cheese and Smoked Salmon Cakes |
$9.00 |
floating on a pool of creamy lemon-dill sauce |
| Garlic and Basil Rollatini Pasta |
$8.00 |
stuffed with five cheese, finished with a fresh tomato and vodka coulis, basil drizzle garnish |
| Garden Fresh Field Salad of Greens and Accompaniments |
$5.00 |
served with our won dressing selections and fresh croutons |
| Echo Lake Inn's Caesar Salad |
$6.50 |
classically trimmed |
| Fire Kissed Pineapple and Shrimp Medley |
$12.00 |
tossed in light cilantro and chive vinaigrette |
| Cucumber Wrapped Cous Salad |
$9.00 |
with grilled portobello mushrooms |
| Grilled Asparagus and Smoked Mozzarella Ravioli |
$18.00 |
freshly made blend of vegetable and cheese filled pasta pillows tomato undersauce with heirloom tomato and asparagus garnish |
| Fresh Rainbow Trout |
$19.00 |
sauteed with sun-dried tomatoes, scallions, artichoke hearts, tomato and pine nuts, splashed with mountain chablis |
| Chicken and Chips |
$18.00 |
sauteed boneless breasts of chicken with pita chips, fresh salsa, sour cream and a tequila- lime splash |
| Roast Country Duckling |
$20.00 |
served with a unique daily sauce selection |
| Seared Veal Tenderloin Medallions |
$24.00 |
nature veal sauteed with medley of fresh mushrooms flamed with marsala, finished with fresh thyme, demi-glace and a touch of cream |
| Rhodesian Slash and Grill |
$24.00 |
Southern Africa inspired rhodesian spice rubbed angus steak |
| Grilled Pork Tenderloin |
$21.00 |
glazed with a peach, apple and sour mash sauce |
| Grilled Medallions of Vermont Venison |
$25.00 |
wrapped in green mountain smokehouse maple smoked Bacon finished in a flavorful shallot and merlot demi-glace |
| Selections From our Dessert Tray |
$5.50 |
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