Simon Pearce Restaurant
The Mill
Quechee, Vermont
1760 Quechee Main Street
Quechee, Vermont
802.295.1470
Please note: We do not currently accept reservations for lunch or brunch.
Brunch
Served Sundays from 11am-2:45pm
Starters and Salads
ROCK CRAB CAKE
citrus “cocktail” sauce 10
EXOTIC MUSHROOM SPRING ROLL
spicy mung beans, pickled ginger, sweet soy sauce 10
ARTISANAL CHEESE PLATE
honey roasted grapes, olive oil crackers 12
WARM BUTTERMILK BLUEBERRY MUFFIN 3
HOUSE MADE GRANOLA
greek yogurt, açai puree 6
MAINE SMOKED SALMON
pickled red onions, capers, chive whipped cream cheese 8
BUTTER LETTUCE “WEDGE”
local smoked bacon, herbed crostini, caramelized sweet onion, roasted garlic buttermilk dressing 9
SPINACH
roasted beets, pecans, “Great Hill” blue cheese, white balsamic maple vinaigrette 9
MARINATED ARTICHOKES
arugula, Vermont feta, dried tomato, lemon tahini vinaigrette 9
SEASONAL GREEN
herb vinaigrette 7
with warm “Vermont Butter & Cheese Creamery” goat cheese or “Great Hill” blue cheese 9
Entrées
PAN FRIED DUCK EGGS
confit duck hash, whole grain mustard hollandaise 17
MAPLE CINNAMON FRENCH TOAST
local apples, walnuts, boiled cider 13
ROCK CRAB CAKE “BENEDICT”
poached eggs, spicy lemon hollandaise sauce 16
EXOTIC MUSHROOM, SPINACH & CHEVRE OMELET
roasted garlic cream, field greens 14
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
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
Add warm local Vermont goat cheese or award winning Great Hill blue cheese to any salad for an additional $2.
Sunday Brunch Sparkling Cocktails
We have an all-sparkling cocktail list for our Sunday Brunch.
Featuring classic libations such as Mimosas and Bellinis, and new creations including the Belle de Brunch made with Absolut Pears, St. Geramin, Lillet and sparkling wine.
Vermont law requires us to let you know that consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
All menus subject to change
Wine Spectator Magazine “Best of Award of Excellence” Winner
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