Our Award-Winning Restaurant

Dining at The Brandon Inn is a memorable experience. Food service is overseen by owner Louis Pattis who originally trained in his native Austria. Meals are prepared with careful attention to detail.

Breakfast:
Every morning you are invited to gather in the sun-filled Wicker Room for a hearty Vermont breakfast. It typically includes pancakes served with local Vermont maple syrup. Served from 8am to 9:30am. Coffee available from 7am.

Dinner: Current typical menu
We serve dinner any night that we are also serving to a group. This is often through the

Summer and Fall Season. Please call ahead to see if we will be serving and to book a table. We have a Table D'hote Menu with a fixed appetizer and a salad and dessert chosen by the Chef for that evening and usually three choices of entree, typically a red meat, a poultry and a fish dish. Vegetarians are always catered for. Prices start at $25.00 for the dinner.

Culinary Awards

Owner/chef Louis Pattis has won the most consecutive awards in the history of A Taste Of Vermont, the most prestigious statewide culinary competition with 25 pre-qualified participants. Chef Pattis and the Brandon Inn was the overall Grand Prize winner and received Gold Medals in Entree, Dessert, Salad and Appetizer categories. Silver Medals were awarded to him in Bread & Starch and Vegetables categories. The Brandon Inn won a Silver and a Gold Medal for Salon Culinaire for Chef Pattis' butter sculpture of Morgan Horses and his marzipan "Jungle Parade."

Fantasy In Chocolate

This is a county-wide event that donates its proceeds to the Rutland County Humane Society. While this is not a chef's culinary competition, the event is eagerly anticipated each year by area residents and tickets are sold out weeks in advance. The Brandon Inn has won several prizes for it's chocolate innovations including a Brandon Inn Chocolate Pizza Cookie and Apricot Filled Chocolate Gateau.

DINNER MENU

Appetizers

- Inn's Soup of the Evening
- Chef David's Famous Crab Cakes
served with goat cheese on a bed of fresh spinach, in a lemon, dill and caper vinaigrette
- Ravioli Tuscany
Ravioli stuffed with herbs, cheese and garlic served with a house smoked tomato and red bell pepper sauce
- Brandon Inn Caesar Salad
Romaine lettuce coated with our homemade Caesar dressing and served with oven roasted herbed croutons
- House Salad
House salad included with your entree, served with chef's choice of dressing

The Barbecue Pit

- A specialty of the house: Cooked slowly, the traditional way over a bed of hickory to acquire a succulent, old fashioned smoked barbecue flavor. Served with our house barbecue sauce and the vegetables and potato of the evening.
- Whole Rack Of Baby Back Spare Ribs $15.95
- Half A Cornish Game Hen and Half A Rack Of Baby Back Spare Ribs $14.95
- Whole Cornish Game Hen $12.95

E N T R E E S

- Vegetarian Delight
Pasta served with a variety of vegetables and a roasted garlic sauce
- Stuffed Chicken "Sugarbush"
Roasted boneless breast of chicken stuffed with cornbread, apples and maple syrup and served with an orange, ginger glaze
- Red Snapper Almondine
A filet of snapper, pan seared and coated with crushed almonds, baked in the oven to perfection
- "Cedar" Salmon
Filet of salmon roasted on a flavor enhancing cedar plank and served with a tropical salsa of pineapple, mango and papaya
- Shellfish Linguine
Linguine with shrimp and scallops with spinach, shallots, roasted garlic and cheese served in a chardonnay sauce
- Roast Blueberry Hill Duckling
Succulent roast duckling with blueberry and ginger glaze, served with a wild rice pancake
- New York Strip Steak
Broiled to your specifications, served with a generous stack of vidalia onions
- Roast Native Rack Of Lamb
Served with a pear, pecan and bourbon sauce
- Daily Specials
Please ask your server

Desserts

- Selection of homemade desserts available, please ask your server for today's menu.

All your food prepared by Executive Chef Louis Pattis.