Jessica's at Swift House Inn

A selection of vermont farmhouse and artisanal cheeses and fruits served with a warm french baguette add cured $11.00 meat

Cremini mushrooms stuffed with maple-smoked gouda and bread crumbs, oven roasted

Panko crusted calamari tubes and tentacles fried and served with a soy ginger chili dipping sauce

Blue Point oysters baked on the half shell, with pernod creamed spinach, and fontina

Wild Boar sausage poached in cabernet, presented with sauteed leeks and morel mushrooms, finished with a three mustard sauce

Pan seared, served over wild mushroom bread pudding and finished with a port wine reduction

Field greens with fresh vegetables, drizzled with champagne raspberry vinaigrette

Classic Caesar with romaine lettuce, parmesan, and croutons tossed with housemade dressing.

classic caesar with romaine lettuce, parmesan, and croutons tossed with housemade dressing.

classic caesar with romaine lettuce, parmesan, and croutons tossed with housemade dressing.

Crisp romaine lettuce, cucumber, red onion, celery, tomato, feta, Kalamata olives and creamy dressing

Crisp romaine lettuce, cucumber, red onion, celery, tomato, feta, Kalamata olives and creamy dressing

Crisp romaine lettuce, cucumber, red onion, celery, tomato, feta, Kalamata olives and creamy dressing

Local handmade mozzarella layered with ripe tomatoes and fresh basil infused olive oil

Eight ounces of local grass fed ground beef, topped with cabot cheddar on a rustic roll, served with crispy fries or side salad

Prepared with toasted pecans, cranberries, and a brown butter chardonnay sauce, served with vegetable du jour

Sauteed vegetables tossed with creamy peanut sauce and noodles

Misty Knoll statler chicken beast, cast iron bronzed, served with a tomato and basil ragout and an olive tapenade

Jumbo lump blue crab cakes, pan fried, set in a roasted garlic mornay sauce

Finished with a local maple and caramelized ginger glaze, served over sauteed watercress

Veal acallopini sauteed with shallots, capers, and a lemon chardonnay sauce

Twelve-ounce New York strip loin, char-grilled, served with cognac peppercorn cream sauce, and garnished with crispy onions

Slow oven-roasted, with blueberries braised in brandy

Layered stack of eggplant, zucchini, Spanish onion, Portobello, sweet bell pepper, and fresh goat cheese, set in a basil pesto, served with rice pilaf

Four family darm lamb prepared with savory herbs, black forest truffles, accompanied by potato mousseline and madera chasseur sauce and fried leaks

Coconut, pomegranate, lime

Served with fresh whipped cream, dark chocolate sauce and fresh berries

Rich french custard with a burnt maple sugar top

Fresh berries and whipped cream

Peanut butter, clover honey, mascarpone, chocolate ganache

Warm and served with rich caramel sauce and fresh whipped cream

A selection or vermont farmhouse and artisnal cheeses and fruits

Our flaky puff pastry baked with local apple slices, paired with grafton village cheddar

Inn-made with local ingredients, served with shortbread cookie