Pitcher Inn To Go - Pitcher Inn
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Pitcher Inn To Go

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:

Appetizer

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

Entree

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

Dessert

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