Decide upon the number of courses you would like for dinner
to create your own menu for a light or a more elaborate dining experience
Two-Course Dinner
Appetizer or Salad & Entrée
$33 per person
~
Three-Course Dinner
Appetizer & Salad & Entrée
$42 per person
~
Four-Course Dinner
Appetizer & Salad & Entrée & Dessert
$49 per person
~
Five-Course Dinner
Appetizer & Salad & Entrée & Dessert & Cheese platter
$56 per person
All prices are subject to NH meals tax and gratuity
Desserts can be added to the two- and three-course dinners
The menu does change several times a year
Sasonal specials are often offered in addition to the regular menu
We do welcome special requests and will need at least 1 week in advance for heads up
Winter Menu 2011 - 2012-
Appetizers
Soup of the Day
Always homemade
Smoked Chicken Ravioli
Handmade raviolis filled with smoked Meadowstone Farm chicken and local Landaff cheese
simmered in chicken broth flavored with carmelized shallots and
sprinkled with fresh herbs
Garlic Shrimp
Garlic and olive oil marinated shrimp sautéed and served on a bed of silky yellow pepper puree
accompanied with a timbale of baby spinach and roasted red peppers
Warm Local Goat Cheese
Local goat cheese rolled in herbed bread crumbs and lightly baked
served with homemade almond bread and plum tomato jam
Salads
Cru Cafe’s Salad
Tender lettuce mixed with poached pears,
toasted walnuts, blue cheese and honey sherry dressing
Hearts of Romaine
Crispy romaine hearts tossed with buttermilk-peppercorn dressing, parmesan cheese
and home-made croutons. Garnished with anchovies (optional)
Dinner Entrées
All entrées are served with home-baked breads and
chef’s choice of potato or rice and local fresh vegetable
Chef’s Specialty
Brome Lake Duck Breast
Crispy duck breast presented medium rare and paired with braised duck leg,
Napa cabbage, leeks and bacon,
garnished with pomegranate-port sauce
Vermont Family Farms Pork Tenderloin
Pan roasted boneless tenderloin served with cider glaze and apple-walnut chutney
Vermont Highland Beef Hanger Steak
Tender marinated hanger tenderloin steak grilled to your liking,
topped with caramelized pearl onions and cabernet sauce
finished with blue cheese butter
Roasted Vegetable Wellington
Roasted vegetables wrapped in puff pastry and baked until golden brown,
garnished with roasted red peppers and rosemary balsamic syrup
Catch of the Day
Always fresh
Desserts
All our ice creams are churned by Chef Orlo
Adair Romance Sundae for two
Banana ice cream topped with homemade hot fudge, whipped cream,
passion fruit purée and chopped macadamia nuts $14
Pistachio Crusted Chocolate Heart
Served with crème Anglaise
Gingerbread Bread Pudding
Served with cranberries and home-made cinnamon ice cream
Pumpkin Cheesecake
Drizzled with caramel sauce and garnished with toasted pecans
New England Cheese Plate
Variety of local cheeses, spiced walnuts, homemade pear jam and
Orlo’s onion-poppy seed crackers
Desserts are $8 each when added to your two- or three-course dinner
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