Printable Menus
Lunch | Dinner | Dessert

Printable Recipes
Enjoy some of the Simon Pearce Restaurant's most popular recipes.

- Dinner Appetizers -

Crisp Pork Egg Roll
sweet and sour slaw, ginger plum sauce
9

Maine Crab Cake
white bean ragout, smoked bacon, lemon leek fondue
10

Sullivan Harbor Farm Smoked Fish Trio
potato cake, caper berries, crème fraiche
12

Crispy Coconut Shrimp
pineapple celery root slaw, sweet garlic chili sauce
10

Exotic Mushroom Strudel
chevre, frisée, white truffle vinaigrette
 9

- Salads -

Arugula and Fennel
ricotta salatta, confit tomatoes, lemon herb vinaigrette
9

Beet Greens
smoked bacon, caramelized onions, blue cheese buttermilk vinaigrette
9

Seasonal Greens
herb vinaigrette
6

Seasonal Greens with Vermont Goat Cheese
8

- Dinner Entrees -

Horseradish Crusted Cod
herb mashed potatoes, crispy leeks
26

Crispy Roast Duckling
vegetable fried rice, mango chutney sauce
28

Scottish Salmon
smoked mussels, yukon gold potatoes, mustard greens, chervil vin blanc
27

Grilled “Terrace” Steak
smoked sea salt, caramelized pearl onions, fingerling potatoes, marsala mushroom sauce 
27

Misty Knoll Chicken Scaloppine
spinach, fontina, pappardelle, tomato basil sauce
24

Spring Pea Mascarpone Ravioli
fennel, pea tendrils, lemon cream sauce
20

Grilled Lamb Top
chorizo, zucchini, marcona almonds, caramelized capsicum sauce
26

Five Spice Seared Halibut
mizuna, edamame, lo mein noodles, tamarind soy sauce
27

- Lunch Menu -

Cup of Soup
4.50

Field Greens Salad
5
 with Vermont goat cheese
7

Bowl of Soup with a Green Salad
10

Shepherd’s Pie
local grass fed beef
12

Sesame Seared Chicken
dipping sauce, noodle salad
12

Crisp and Spicy Calamari Salad
mesclun greens, creole rémoulade
12

Warm Brie and Spinach Salad
spiced nuts, strawberries, balsamic peppercorn vinaigrette
11

Grilled Salmon
asparagus, roasted new potatoes, maple grain mustard sauce
15

Mediterranean Lamb Burger
Vermont lamb, rosemary aïoli, roasted red pepper and feta salad
14

Portobello Focaccia
roasted garlic farmers cheese, eggplant, oven cured tomatoes
12

Hazelnut Crusted Rainbow Trout
haricots verts, basmati rice, roasted beet raspberry sauce
13

Grilled Chicken Sandwich
roasted red peppers, parmesan aïoli
12

Crab and Cod Cake
white bean ragout, smoked bacon, lemon leek fondue
14

- Desserts -

Irish Mist Bread Pudding
apricots, white chocolate, vanilla ice cream

Valhrona Chocolate Molten Cake
vanilla ice cream, raspberry sauce

Lemon Semifreddo
blueberry compote, citrus shortbread

Crème Brûlée

Tarte Tatin
caramel, vanilla ice cream

Walnut Meringue
strawberry sauce

Strafford Organic Creamery Ice Cream

Blue Moon Sorbet (Quechee, VT)

8

Chef Joshua Duda and Team
Wine Spectator Magazine “Best of Award of Excellence” Winner

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