Simon Pearce Restaurant
The Mill
Quechee, Vermont

1760 Quechee Main Street
Quechee, Vermont
802.295.1470

Please note: We do not take reservations for lunch or brunch at this time.

January/February Menu
Served Daily from 11:30am-2:45pm

Sunday Brunch from 11:00am-2:45pm

Soups

Vermont Cheddar
cup 5 bowl 7

Soup Du Jour
cup 5 bowl 7

Salads

Heirloom Beets
Maplebrook ricotta, hazelnuts, citrus honey vinaigrette 9

Spinach
Grafton smoked cheddar, spiced walnuts, cranberries, mulled cider vinaigrette 9

Arugula & Bosc Pear
almonds, Great Hill blue cheese, white balsamic vanilla vinaigrette 9

Seasonal Green
herb vinaigrette 7
with warm “Vermont Butter & Cheese Creamery” goat cheese or
“Great Hill” blue cheese 9

Appetizers

Steamed Blue Mussels
ginger, yuzu & cilantro broth 9

Rock Crab Cake
old bay remoulade 10

Artisanal Cheese Plate
apricot mostarda, olive oil crackers 12

 

Entrées

Bowl of Soup with a Green Salad 13

Quiche Du Jour
seasonal green salad 14

Sesame Seared Chicken
spicy apricot dipping sauce, pickled ginger, noodle salad 14

Wild Boar & Smoked Bacon Bolognese
pappardelle, ricotta, rosemary 16

Gratined Chicken Artichoke Sandwich
spinach, garlic, parmesan, pearl cous cous salad 15

Grilled Atlantic Salmon
roasted turnip purée, braised chard, minus 8 lingonberry jus 17

Shepherd’s Pie
Northeast Family Farms’ beef, seasonal green salad 15

Crisp & Spicy Point Judith Calamari Salad
seasonal greens, creole remoulade, balsamic vinaigrette 15

Mediterranean Lamb Burger
rosemary aïoli, roasted red pepper, spinach and Vermont feta salad 17

Madras Curry Vegetable Stew
cauliflower, leeks, black chick peas, saffron rice, crispy pappadum cardamom
carrot raita 14

Add award winning warm Vermont goat cheese
or Great Hill blue cheese to any starter, salad or entrée for an additional $2

All menus subject to change

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