Okemo Vermont Fine Dining

Fine Dining at The Andrie Rose Inn

Chef Owned & Operated, Seasonally Changing Menu
Dinner Served Fridays &Saturdays,
Reservations & choices required by 3pm
Three or Four Course Dinner,
Reservations 6:00 to 8:30 pm

Winter Menu 2008/09 And New Year’s Eve
***Appetizers***
Cavendish Quail Breast, Chardonnay Sauce, Roast Beets, Pears and Spiced Pecans
Warm Vermont Chevre, Butternut Squash Puree, Pepitas and Herbed Olive Oil
Prosciutto wrapped Risotto Cake, Jasper Hill Blue cheese and Tomato Lemon Thyme Sauce

***Winter Salad***

***Entrees***

Chai Spice Braised Pork Butt, Curry Scented Couscous

Grilled Beef Tenderloin, Black Truffle Butter

Roast Portabella Stuffed with Roast Red Pepper, Cabot Cheddar and Polenta

Confit of Duck Leg, White Bean Ragout, Rosemary Demi

Seasonal Ocean Selection

 ***Desserts***
Chocolate Mousse Torte, Oreo & Coconut Crust
Warm Apple and Ricotta Tart, Ben & Jerry’s Vanilla
Carrot Cake, Cream Cheese Icing

3 Course Dinner$39 per person, 4 Course Dinner-$45/person
Excluding Vt. Taxes, Beverages and Gratuity

The Andrie Rose Inn
13 Pleasant Street, Ludlow, VT 05149     
802-228-4846, www.andrieroseinn.com

“Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions”

 

Associations and Awards
The Culinary Institute of America, AOS Degree, Honors, 1979
Certified Executive Chef, American Culinary Federation, 1991
Escoffier Society, 1993
Massachusetts Chef of the Year, Western Mass., 1996
American Academy of Chefs, 1999
1997, Silver and Bronze Medals, Hot Food Competition, Concord, NH
1997, Bronze Medal, CHP Healthy Challenge, Schenectady, NY
1991, Gold Medal, Massachusetts Seafood Challenge, Concord, Ma
1988, Silver Medal, Massachusetts Seafood Challenge, Boston, Ma