Red Clover Inn & Restaurant, The | Vermont Restaurant Week | Seven Days | Vermont's Independent Voice

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Red Clover Inn & Restaurant, The 

Published March 9, 2012 at 10:52 a.m.


7 Woodward Drive, Mendon 802-775-2290
map & directions | website


Chef Dennis Vieira worked in Paris and Tuscany before arriving at this romantic country inn. The dining room serves dishes such as steak with roasted-garlic-oxtail ravioli and five-spice-rubbed duck breast. Closed Tuesday and Wednesday.

More information
$35 Dinner Menu (Contemporary American)
Appetizer Options
  • Potato, Parsnip & Leek Soup
    With sliced chives and fresh herbs
  • Housemade Ricotta Cavatelli
    With roasted squash and oyster and shiitake mushrooms
  • Salad of Organic Greens
    Dressed with lemon-lime-chèvre vinaigrette
Entrée Options
  • Pan-Seared Wild Alaskan Sockeye Salmon
    With toasted couscous, petite spinach and sauce vierge
  • Pan-Seared Chicken Breast and Thigh
    With sage-scented spaghetti squash and roasted root vegetables
  • Grilled Portuguese Steak
    Topped with a fried egg and served with house steak fries and white-wine piri-piri sauce
  • Vegetarian Risotto
    With roasted roots, fresh herbs, petite spinach and shaved fennel slaw
Dessert Options
  • Lime-Apricot-Glazed Peach Torte
    In Tom's spelt crust, with French vanilla ice cream
  • Warm Cinnamon-Spiced Double-Chocolate Cake
    With dark-chocolate sauce and Vermont cream
  • Tom’s Pineapple Key Lime Pie
    In a graham-cracker-walnut crust with Vermont whipped cream
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