The Landgrove The Landgrove

Crisp flatbread layered with crème fraîche, roasted seasonal vegetables, caramelized onions, goat cheese, and balsamic glaze.

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.

A rich Vermont cheddar soup crafted with roasted onions, local ale, cream, thyme, and a touch of sherry. Finished with fresh herbs and served with warm pretzel 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.

Herb-roasted leg of lamb served with roasted fingerling potatoes, seasonal vegetables, and rich rosemary pan jus. A rustic Vermont inn classic inspired by the rolling hills surrounding Landgrove.

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.

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.

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