WHITE HOUSE INN MENU
Appetizers

Smoked Trout.....11
Trout filet served chilled on a bed of greens with a horseradish cream sauce

Chef’s Hand-made Ravioli Selection.....10

Home-made Crab Cake..... 11
Lump-meat Crab Cake with orange and roasted red pepper aoilis

Baked Brie en Croissant..... 11
Topped with fresh seasonal fruit and Raspberry Melba sauce

Coconut Shrimp..... 12
Served with an orange, apricot, and horseradish dipping sauce

Chef’s Daily Bruschetta..... 10
With local cheeses and fresh seasonal toppings

Baked Onion Soup au Gratin..... 8
Garlic crouté and imported cheese

Chef’s Daily Soup Selection..... 7

Salad
Grand Classic Caesar Salad..... 10
Made with Focaccia croutons and Pecorino Romano cheese

Chef’s Daily Salad Selection..... 10
Featuring locally grown seasonal produce and Vermont Cheeses

For an additional $5 charge, the Caesar Salad or Daily Selection salad may be substituted for the House Salad when ordering an Entrée

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions

Entrée

Semi-Boneless Roasted Vermont Duckling..... 30
Topped with Mandarin oranges and blueberries with a Melba sauce

Dijon Encrusted Rack of Lamb..... 34
Herb roasted with Merlot sauce and essence of rosemary

Chicken Barbara..... 28
Tender boneless breast of chicken sautéed with roasted red peppers,
artichoke hearts and baby spinach in a white wine and lemon butter sauce

Pan-Seared Parmesan-Encrusted Sea Scallops..... 29
With red pepper coulis, served over sautéed baby spinach in Roquefort sauce

Grilled Salmon..... 28
Served with lemon dill sauce and fresh tropical salsa

Cajun Pork Tenderloin..... 28
Grilled marinated pork tenderloin rubbed with Cajun spices and served
with a Jack Daniels infused Demi-Glaze & peach chutney

Filet Mignon
Choice of a tender seven ounce Filet:
With Sauce Béarnaise..... 33
Over a bourbon infused Demi-Glaze and topped with Gorgonzola 35

Seafood Newberg Crepes..... 30
Warm crepes stuffed with shrimp, scallops, & lobster in a creamy
Newberg sauce

Home-made Crab Cakes..... 28
Lump-meat crab cake with orange and roasted red pepper aoilis

Chicken Schnitzel..... 28
Lightly breaded chicken breast in a white wine and lemon butter sauce
and fresh chopped parsley, served with crisp potato pancakes

Chef’s Daily Vegetarian Selection Priced Nightly

Entrees served with house salad, bread basket, Chef’s vegetable starch selection.
An $8 split plate charge may be applied to shared entrees.
A 20% gratuity may be added for parties of more than six. Please, no separate checks.