Nightly Menu
(This is a sample menu. The actual menu changes frequently and
reflects the availability of the freshest ingredients)

Bistro Menu
Wine Tasting Menu (March 19th, 2008 / $75 per person)

First Course $9

French Onion Soup
Crostini, Melted Boggy Meadow Farm Baby Swiss

Mixed Greens Salad
Red Wine Vinaigrette, Pickled Onions, Pickled Beets, and Pistachio's


Second Course $12

Cider Braised Duck
Sweet Potato Puree, Cider Reduction

Truffle Risotto
Arborio Rice, Parmesan, Truffle Oil, Sautéed Greens


Entrées

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.

i n f o @ i n n w e s t o n . c o m
630 Main Street     Route 100     PO Box 66     Weston, Vermont 05161
Voice: (802) 824-6789     Fax: (802) 824-3073

Innkeepers Bob & Linda Aldrich

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