Enjoy Pitcher Inn Cuisine at Home
Five nights a week, Wednesday through Sunday, Chef Jacob Ennis and team have been preparing three-course to-go dinners in the Pitcher Inn tradition, using only the freshest ingredients.
Here’s how it works.
Place your order 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.
Here’s what’s on the menu this week:
Local mixed greens salad, cherry tomatoes, citrus and herb vinaigrette, shaved red onion 11
Pickle Point Oysters on the half shell, lemon, tomato horseradish sauce 14
Lobster spring roll, daikon, ginger, sweet soy, sweet and spicy dipping sauce 15
Heirloom tomato and homemade burrata, local greens, maple balsamic, black sea salt, prosciutto, pickled peppers 12
Summer vegetable lasagna, homemade mozzarella and ricotta, garlic red wine sauce, parmesan 27
Seared Northeast Family Farms ribeye, sweet potato puree, foraged chanterelles, braised red pearl onions, red wine demi 42
Buttermilk fried chicken and waffles, coleslaw, warm maple syrup, buttermilk ranch 30
Seared diver scallops, red quinoa, local corn succotash, corn puree, asparagus, popped sorghum 32
Local beef burger, lettuce, tomato, onion, choice of cheddar or gouda, steak fries 17
add bacon 2 add fried egg 2
Chocolate pot de creme ‘smores’, toasted meringue, graham cracker crumbs, freeze dried raspberry 12
Local cherry clafoutis, Champlain Orchard cherries, almond paste, toasted almonds, cherry syrup 11
Flourless chocolate cake, peanut butter fudge, roasted cashews, homemade grape jam 13