Menu
Executive Chef Brant Webster joined The Saxtons River Inn during the spring 2010 with a vision of creating a culinary dining experience in a relaxed and comfortable atmosphere. Having trained in local restaurants as an apprentice chef, he worked his way up to leading some of New England's finest eateries. Chef Webster creates with a passion for perfection. Once word of his tasty signature dishes got out, locals and travelers alike began saying "that's the best meal I have had in years." Critics agree and have been raving ever since.
Chef Webster uses the "local fresh network" and the finest
ingredients, and prepare each dish with an infusion of passion and
creativity. " I love all types of food. As a foodie I know people expect
a great meal every time, and that's what I want to deliver. With such
an abundance of local produce, cheeses and local meats, cooking in
Vermont is a pleasure."
The Restaurant at The Saxtons River Inn is committed to serving only the finest foods, made with the freshest ingredients. All of our dishes are made from scratch. Our inviting and comfortable decor and professional servers create a memorable dining experience.
Our comfortable dining room is available for a . Whether you're staying at the inn, or just having a night out, enjoy a truly remarkable culinary experience with fresh Vermont local cheese, vegetables and meats prepared by our talented chef.
Dine with us 7 days a week from 5-9:00pm Monday through Thursday;
5-9:30pm Friday through Saturday;
and Sunday from 5-8:00pm.
The Pub is also
open 7 days.
Are you looking to reserve a space for a private party or special occasion? We are happy to host gatherings for 70 people.
Our chef will work with you to make sure your dining experience will be both authentic and enjoyable.
sauce du jour $10
Spinach and Artichoke Dip
in a creamy cheese sauce, served with crostinis $9
Bruchetta
tomato, garlic, basil and olive oil $7
Lightly Breaded Green Beans
served with a choice of marinara or Parmesan peppercorn dipping sauce $7
Goat Cheese Fritter
on a bed of greens tossed with balsamic vinaigrette $10
Calamari
on a bed of greens with a red pepper aioli dipping sauce $10
Soup, Salad, Bread
a bowl of soup, starter garden salad, and warm bread $10
Mussels & Scallops
in a chipotle fish broth $14
Soups and Salads
Soup du Jour
made fresh daily $5
Cesar Salad
romaine lettuce, Parmesan, garlic croutons $9
Cobb Salad
mixed greens, crispy bacon, crumbled blue cheese, avocado, tomato, and hard boiled eggs $9
Garden Salad
mixed greens, tomato, cucumber, carrots, and croutons $7
Baby Spinach Salad
with crispy bacon, dried cranberries, and crumbled blue cheese $10
Coconut Shrimp
on a bed of spinach, with an orange vinaigrette, topped with carrots and onion $13
Light Fare
with lettuce tomato and onion, served with french fries or a salad $9
Chicken Chimichanga
served with lettuce, tomato, onion and french fries $9
Fish & Chips
beer
battered dipped haddock served with fries $12
Black Bean Quesadilla
served
with sour cream and salsa $9
topped with olives, capers, tomato and served with mashed potatoes $18
Entrees
Guiness Marinated Beef
Tenderloin
with a wild mushroom peppercorn reduction $26
Steak & Frites
served
on a bed of mixed greens with pomme frites and garlic aioli $22
Chicken Provencal
topped
with olives, tomatoes, mushrooms, garlic and fresh herbs $19
Smoked Maple Chipotle Barbecue
Ribs
half rack or a full rack served with fries $11/$19
in a chipotle fish broth served over pasta $20
with maple cream cheese frosting
German Chocolate Cake
with a coconut pecan topping
Chocolate Mousse
with whipped cream
Creme Carmel
a delicious custard, drizzled with caramel
Flourless Chocolate Cake
with sweet cream ice cream and chocolate sauce
Lemon Curd Tart
with whipped cream in a pastry shell
Apple Crisp
with sweet cream ice cream
Blue Moon Sorbet
Raspberry
Mango
Pear Ginger
Walpole Creamery Ice Cream
Sweet Cream
Chocolate
All Desserts are $5.00
Regular or Decaf Coffee $1.50
