Pitcher Inn To Go - Pitcher Inn
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Pitcher Inn To Go

Enjoy Pitcher Inn Cuisine at Home

We’re back. Sort of.

Beginning Thursday, May 14, for three nights a week, Thursday through Saturday, Chef Jacob Ennis and team will prepare three-course to-go dinners in the Pitcher Inn tradition, using only the freshest ingredients.

Here’s how it will work.

Place your order Tuesday through Friday, during the hours of noon and 5 pm, at least one day ahead of time, by calling 802.496.6350. We will ask you to select a preferred pick-up time on the half hour between 5 pm and 7 pm, and for credit card payment. Come to the inn’s front porch at your designated pick-up time and we will have your meal waiting on a table, packaged and ready to go, with full social distancing and zero contact. We encourage you to order early since quantities are limited.

We will post a new menu once a week and each night will feature a set appetizer, entree and dessert, for $45 per person.

We will also offer a wine of the night, thoughtfully selected to complement the entree, as well as open our full wine list to you and discount all wines 50%.

 

Here’s what’s on the menu this week:

Thursday, June 4
Appetizer
Mixed greens salad, maple balsamic, roasted asparagus, pearl onions
Entrée
Seared chicken breast, potato purée, baby vegetables, chicken Jus
Or
Vegetable lasagna, zucchini, shiitake, bell peppers, eggplant, local ricotta, mozzarella
Dessert
Creme brûlée with toasted pistachios, candied citrus

Suggested White: Sauvignon Blanc, Domaine Chevreau, Sancerre, France $38
Suggested Red: Cabernet Sauvignon, Chateau Smith, Washington, USA $38

Friday, June 5
Appetizer
Mushroom soup, sherry cream, truffle oil
Entree
Miso glazed Salmon, bok choy, snow peas, spiralized carrots
Or
Spring vegetable orecchiette, ramp pesto, sundried tomatoes, fava beans
Dessert
“Peanut butter and Jelly”, peanut butter fudge, raspberry mousse, peanut powder

Suggested White: Chardonnay, Brea, Santa Lucia Highlands, California, USA $35
Suggested Red: Nebbiolo, La Kiuva, Arnad, Italy $35

Saturday, June 6
Appetizer
Local greens salad, blue cheese vinaigrette, cherry tomatoes, shaved cucumber
Entrée
Seared ribeye steak, twice baked potato, asparagus, sauce bearnaise
Or
Vegetable fried rice, with ponzu and caramelized vegetables
Dessert
Molten chocolate cake, strawberry coulis

Suggested White: Chardonnay, Domaine Pascal Bonhomne, Viré Clessé $35
Suggested Red: Pinot Noir, Brandborg “Benchlands”, Umqua Valley, Oregon, USA $38