Rosemary's Menu is served on Friday & Saturday during peak foliage, Thanksgiving, peak Ski Season & most holidays
Chef Eric Ley blends the flavors of Ireland & countryside New England, cooking w/ fresh local Vermont & New England products.
We take pride in serving you only the best quality & supporting our local farmers.
Inn Made Soup du Jour
Cup $5 or Bowl $7
French Onion Soup au Gratin $8
Sweet white onions slow cooked with our
Inn made french bread croutons & Swiss cheese
Sesame Crusted Ahi Tataki $14 (GF)
Hijiki Salad, Ponzu Emulsion, Wasabi Crema
Bangers & Boxty $10
Our interpretation of Irish Sausages,
traditional potato pancakes & Guinness onions
Garden Salad $10
Dressing: Ranch, Maple Balsamic, Raspberry Vinaigrette
Add gorgonzola crumbles ~1.50
Classic Caesar Salad $11
Romaine & parmesan cheese, tossed in
caesar dressing, served with croutons
with Chicken ~17 or Shrimp ~20
Baby Spinach Salad $14 (GF)
Tomatoes, onions, peppers, tossed in our Inn made
maple balsamic vinaigrette, topped with dried
cranberries, candied almonds & gorgonzola
With Chicken ~19 or Shrimp ~22
New England Style Baked Cod $26 (GF)
Persillade Potatoes (Butter, Garlic & Parsly)
& Broccolini
Roasted Winter Squash & Ancient Grains $22 (GF)
Winter Vegetables, Tart Cherry, Cashews,
Thyme, Roasted Red Pepper Coulis
Braised Pork Shank $30 (GF)
Vermont Maple Scented Natural Jus, Creamy
Potato Parsnip, Roasted Baby Carrots & Pearl Onion
McGrath’s Guinness Stew $18
McGrath’s Famous, a hearty beef stew
simmered in Ireland’s Guinness stout
Pan Roasted Bavette Steak au Poivre $32 (GF)
Irish Whiskey Peppercorn Sauce, Toasted
Garlic Mashed Potato, Baby Carrots
Chicken Saltimbocca $27
Crispy Prosciutto, Sage, Creamy Mascarpone
Gnocchi, Brussels Sprout Leaves
Chicken Pot Pie $18
Tender white meat, aromatic vegetables in
chicken gravy topped with a flakey pie crust
Irish Reuben $14
Corned beef smothered with red cabbage &
melted Swiss cheese, served on rye bread
with mustard
Shepherds Pie $16
Ground beef & corn in gravy topped with
whipped potatoes
Pulled Pork Sandwich $15
Inn marinated, hand pulled, finished with Baby
Ray’s BBQ sauce & topped with VT Cabot
Turkey Apple Melt $15
An open faced melt served on our Inn made Irish
soda bread with fresh apples & VT Cabot Cheddar
“Paddy“ Melt $15
Grilled burger topped with Guinness braised onions,
Guinness & mushroom ketchup on grilled rye with
melted Swiss
Long Trail Hamburger $13
Cabot Cheddar $14
Bacon & Cheddar $15
Bleus Burger $15
Grilled Chicken Sandwich $13
Cabot Cheddar $14
Blackened Chicken w/ Goat Cheese $15
