The Landgrove The Landgrove

Two golden crab cakes served with lemon-dill aioli and sweet corn salsa. Crisp on the outside, tender and packed with crab on the inside.

Two hand-rolled beef and pork meatballs slow-simmered in our rich inn sauce, topped with aged Parmesan and fresh herbs, served alongside grilled country bread for soaking up every last bite.

Mixed greens topped with shaved apple, dried cranberries, candied walnuts, goat cheese, cucumber ribbons, shredded carrots, and maple cider vinaigrette. A celebration of Vermont orchards and harvest season, available year-round.

PEI mussels steamed in Vermont cider, garlic, shallots, thyme, and cream, served with grilled country bread.

Crisp romaine lettuce layered with applewood smoked bacon, cucumber, grape tomatoes, red onion, bleu cheese crumbles, and creamy herb dressing. A lighter, more approachable take on the classic steakhouse wedge.

Slow-roasted St. Louis ribs glazed with house maple barbecue sauce and served with crisp apple-celery slaw.

Crispy beer-battered cauliflower tossed in a sticky ginger-sesame glaze with scallions, toasted sesame seeds, and pickled vegetables.

Mixed greens topped with grilled portabella mushrooms, roasted red peppers, candied pecans, feta cheese, red onion, and fresh blackberries, finished with maple balsamic vinaigrette. A signature Landgrove salad inspired by the forests, fields, and farm stands of Vermont.

House-smoked trout folded into a creamy blend of whipped cheese, fresh dill, chives, lemon, shallots, and capers. Served chilled with grilled country bread and crisp vegetables.

Rustic grilled bread, roasted woodland mushrooms, whipped feta, roasted red peppers, garlic, thyme, and lemon herb oil.

Atlantic salmon layered with fresh spinach and woodland mushrooms, wrapped in golden puff pastry and baked until perfectly crisp. Served with roasted fingerling potatoes, seasonal vegetables, and champagne cream sauce. One of the signature entrées of Landgrove and a dish that reflects the inn's artistic heritage.

Slow-braised beef brisket glazed with house-made Vermont blueberry barbecue sauce, served with whipped Yukon potatoes, roasted seasonal vegetables, and crispy shallots. A signature comfort-food entrée that brings together Vermont blueberries, slow-cooked beef, and tavern-style warmth.

Roasted chicken, garden broccoli, and Vermont cheddar enveloped in delicate phyllo pastry and baked until crisp. Finished with velvety champagne cream and warm cinnamon-kissed sautéed apples. A signature Landgrove comfort dish that feels elegant without being fussy.

Oven-roasted Atlantic cod topped with a warm lemon-herb crumb, served with roasted fingerling potatoes, seasonal vegetables, and finished with a brown butter citrus drizzle. A bright, elegant fish entrée that balances the richness of the Wellington and Duck on the menu.

Half roasted duck glazed with Vermont maple, orange marmalade, and fresh thyme, served with roasted fingerling potatoes, seasonal vegetables, and warm cherry-port reduction. A signature Landgrove entrée inspired by Vermont orchards and hearth-fired comfort.

Hand-cut Choice New York strip grilled to order and finished with roasted garlic herb butter. Served with whipped Yukon potatoes and seasonal vegetables. A timeless steakhouse classic reimagined for a Vermont country inn.

Pillowy four-cheese ravioli tossed in brown butter sage cream with crispy shallots, blistered tomatoes, fresh spinach, shaved Parmesan, and garden herbs. A comforting yet elegant vegetarian entrée inspired by the gardens and woodland paths of Landgrove.

Fresh blueberry purée, mint, and lemon churned into a refreshing dairy-free sorbet inspired by Vermont's summer fields.

Creamy New York-style cheesecake swirled with wild Vermont blueberries and finished with blueberry compote, maple whipped cream, and fresh berries. "Like a summer evening in the Green Mountains."

Silky vanilla bean custard finished with a hand-fired caramelized sugar crust. Served with fresh berries and whipped cream. "Tap the spoon and listen for the crackle."

A luxurious dark chocolate custard topped with maple whipped cream and chocolate shavings. Simple, timeless, and deeply comforting.

Whipped cookie butter mousse topped with maple whipped cream, cookie crumble, and a drizzle of Vermont maple syrup.

Warm chocolate brownie layered with dark chocolate sauce, vanilla ice cream, and house-made maple marshmallow. Finished with candied walnuts and a touch of sea salt. "Rich, decadent, and impossible to forget."

Warm apple pie filled with cinnamon-spiced apples baked in a buttery flaky crust. Served with whipped cream or vanilla ice cream. "Comfort food from another era."

Rich Vermont maple custard folded with toasted walnuts and baked in a flaky butter crust. Served warm with maple whipped cream and a drizzle of local maple syrup. "A taste of Vermont's sugar houses in every bite."

McKenzie Butcher shop's Frankfurter hot dog. No by-products artificial nasties or fillers, just simple kid-friendly goodness. Comes with french fries.

Three breaded chicken tenders served with ketchup on the side. Ranch & honey mustard available.

Kids love noodles! Served plain, with butter, or red sauce. Comes with french fries. Add a big meatball for $4.

A grilled Angus beef burger topped with cheddar cheese on a toasted brioche bun. Comes with french fries.

Petite Atlantic salmon filet with maple glaze, roasted potatoes and seasonal veggie.

Regular Kraft Mac & Cheese. No fancy baked cheese crust, no green stuff on top, no pepper. Guaranteed happiness for little eaters. Comes with french fries.

Double cheesy grilled cheese on buttery Texas Toast. Comes with french fries.

Battered cod served with tavern fries and tartar sauce.

House-made black bean, cilantro, roasted red pepper, and feta burger topped with crisp lettuce, tomato, red onion, and chipotle aioli on a warm pretzel roll. Served with seasoned tavern fries and a house-made pickle. A hearty vegetarian option that feels like a real burger, not an afterthought.

Slow-braised brisket piled high on a toasted brioche bun with melted Vermont cheddar, crispy onions, and smoky maple-brown sugar barbecue sauce. Served with seasoned tavern fries and a house-made pickle. This is the sandwich version of our Blueberry Hill Brisket.

Sweet lobster folded with fresh herbs and layered with melted Swiss, basil pesto, and roasted tomato on buttery grilled Texas toast. Served with seasoned tavern fries and a house-made pickle. A rich, comforting tavern twist on the classic lobster roll.

Crispy buttermilk chicken breast glazed with Vermont maple hot honey, topped with crisp cider slaw and pickle aioli on a toasted brioche bun. Served with seasoned tavern fries and a house-made pickle. Sweet, spicy, crunchy, and unmistakably Vermont.

Slow-smoked pulled pork tossed in maple barbecue sauce, topped with crisp apple-fennel slaw and served on a toasted brioche bun with seasoned tavern fries and a house-made pickle.

Beer-battered Atlantic cod loin topped with crisp lettuce, tomato, house tartar sauce, and Cajun rémoulade on a toasted French roll. Served with seasoned tavern fries and a house-made pickle. A tavern classic inspired by New England fish shacks and Vermont pub fare.

A half-pound Angus beef burger topped with aged Vermont white cheddar, house maple onion jam, crisp lettuce, tomato, and roasted garlic aioli on a toasted brioche bun. Served with seasoned tavern fries and a house-made pickle. The signature tavern burger of Landgrove—simple, Vermont-inspired, and unforgettable.

Our version of the Orangina: OJ and soda water