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Pierce's Inn

Dining At The Inn - Menus

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Lunch Menu
 
All lunches are served with two soup choices (usually tomato and minestrone), pickles, potato chips, dessert, coffee, lemonade, iced tea and juice.
 
Quiche – We offer three kinds for twenty people or more. Under twenty people, two kinds

• Bacon and spinach
• Ham and broccoli
• Mixed vegetable (usually squash, zucchini, onion and red pepper)
• Cream cheese and green chilis
• Green pepper, mushroom and zucchini
• Tomato
Quiche is served with mixed green salad and soup.
 
Asian Chicken Salad – Bow-tie pasta, boneless chicken breast, spinach leaves bean sprouts, red pepper, and scallions, topped with a tangy dressing. Served with soup, bread, and potato chips.      
 
Assorted Sandwiches and Soup – Grilled cheese, grilled ham and cheese, tuna and egg salad. Sandwiches are served with a choice of pasta, potato or green salad (choose one).
 
Caesar Salad – Chicken, Romaine lettuce, croutons, mix of Parmesan and Romano cheeses and creamy Caesar dressing, served with hot buttered bread
 
 
Desserts  A choice of one
 
Apple Crisp with vanilla ice cream
Lemon Cake served with lemon glaze (recipe from Silver Palate Cookbook)
Triple Chocolate Brownie served with ice cream and chocolate sauce
Raspberry Sorbet served with chocolate wafers
Mud Pie served with whipped cream

Dinner Menu
 
Entrees
 
All entrees served with mixed green salad, bread, dessert, coffee and tea.
 
Chicken Divan ­ Boneless chicken breasts, fresh broccoli, cream of chicken and cream of celery soup, curry mayonnaise, grated cheddar cheese, herbed bread crumbs. Baked and served with a side of rice, fresh vegetable and cranberry sauce.
 
Vegetable Divan ­ Mixed steamed vegetables and pasta topped with cream of broccoli and/or mushroom soups, curry mayonnaise, grated cheddar cheese, herbed bread crumbs. Baked and served with a side of fresh vegetable and cranberry sauce. 
 
Nita's Herbed Chicken ­ Boneless breaded chicken breast, topped with white wine, onion, butter and parsley. Baked and served with a side of rice, fresh vegetable and cranberry sauce.
 
Lemon Chicken ­ Boneless chicken breast sautéed in lemon juice and white wine. Topped with lemons, baked and served with rice, fresh vegetable and cranberry sauce.
 
Chicken Parmesan ­ Breaded boneless chicken breasts, baked in marinara sauce, topped with mozzarella and Parmesan cheeses. Served with a side of pesto pasta mixed with vegetables. 
 
Vermont Black Angus Beef ­ Sliced boneless sirloin served with twice-baked potato and fresh vegetable.
 
Baked Salmon ­ Salmon filet baked with a lemon-dill sauce. Served with a side of red potatoes with fresh parsley and fresh vegetable.
 
Manicotti   Ricotta cheese mixed with ground beef, mozzarella, Parmesan, oregano and basil, rolled in fresh egg pasta sheet. Baked in marinara sauce and topped with grated Parmesan. Vegetarian version would replace ground beef with steamed broccoli or spinach.
 
Chicken and Vegetarian Burritos (for groups with less than 50)   Flour tortilla filled with chicken, mixed vegetables, black beans, cheddar cheese and Green Mountain Gringo salsa. Served with a side of rice. Vegetarian option would have more vegetables.

Eggplant Parmesan   Sliced eggplant breaded and grilled then baked in layers of sauce and mozzarella cheese. Served with a side of pesto pasta with mixed vegetables.
 
Lasagna   Layers of pasta, marinara sauce and a blend of ricotta, mozzarella and Parmesan cheeses with either mixed vegetables or beef. We also offer the vegetable lasagna with a side sausage marinara sauce.
 
 
Desserts  A choice of one
 
Apple Crisp with vanilla ice cream
Mud Pie with whipped cream
Raspberry Mud Pie chocolate cookie crust filled with coffee ice cream and frozen raspberries topped with hot chocolate sauce
Lemon Cake served with lemon glaze (recipe from Silver Palate Cookbook)
Triple Chocolate Brownie served with ice cream and chocolate sauce
Raspberry Sorbet served with chocolate wafers

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A Four Seasons Country Inn