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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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."

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.

Our version of the Orangina: OJ and soda water