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
Mixed greens salad, maple balsamic, roasted asparagus, pearl onions
Seared chicken breast, potato purée, baby vegetables, chicken Jus
Vegetable lasagna, zucchini, shiitake, bell peppers, eggplant, local ricotta, mozzarella
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
Mushroom soup, sherry cream, truffle oil
Miso glazed Salmon, bok choy, snow peas, spiralized carrots
Spring vegetable orecchiette, ramp pesto, sundried tomatoes, fava beans
“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
Local greens salad, blue cheese vinaigrette, cherry tomatoes, shaved cucumber
Seared ribeye steak, twice baked potato, asparagus, sauce bearnaise
Vegetable fried rice, with ponzu and caramelized vegetables
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