Wild Boar Short Loin
Bacon Wrapped and Pan Roasted, Served with White Bean Ragu,
Braised Winter Greens and Blue Cheese Fondue
Breast of Natural Canadian Duck
Barley Risotto, Braised Red Cabbage, Sage Honey
Filet of Beef
Boursin Mashed Potatoes, Roasted Root Vegetables
Red Wine and Caramelized Onion Sauce
Saffron Risotto Cakes
Glazed Carrots, Hazelnut and Roasted Red Pepper Romesco
Paprika Whipped Chevre
Desserts made on-premise
CASSIDY WARREN, EXECUTIVE CHEF
INNKEEPER, JAMES BECKWITH
PROPRIETORS & INNKEEPERS, BOB & LINDA ALDRICH
The Inn at Weston participates in the Vermont Fresh Network and supports local farms
that practice environmentally sound agriculture and sustainable farming.