"The Dinner Party"
At The Richmond Victorian Inn
Tel: 802-434-4410   ♦   Fax: 802-434-4411

Welcome to "The Dinner Party" at The Richmond Victorian Inn! Wouldn't you love to have your family or friends over for a wonderful gourmet dinner where you do the entertaining and none of the work? Imagine spending all your time with your dinner guests and not in the kitchen! The Dinner Party is designed to let you do just that. Set the date, select your menu, invite your guests, bring your own beverages and ENJOY!

The Dinner Party at the Richmond Victorian Inn is available on Thursday, Friday and Saturday evenings, by advance reservation. Other evenings can be arranged. We can accommodate up to 10 guests at our table. Yours is the only "Dinner Party" on a given date, so you'll have focused, attentive service throughout the evening. We will do our best to make your Dinner Party a most memorable event.

Attached are several selections from which you may choose. Feel free to inquire about any selection that may be unfamiliar. Our price of $39.00 per person is based on one appetizer, one main course, and one dessert selection per group. Coffee, tea, chocolates, bread and butter and beverage corkage fees are also included. A second entrée for special dietary requests (i.e., vegetarian meals) may also be considered. Since the Richmond Victorian Inn does not have a license to serve alcohol, you are welcome to bring your own beverages to enjoy before, during or after your meal.

Dinner times should be arranged at the time of booking. A non-refundable deposit of $50.00 is required within three days of booking. Also, final guest numbers and menu selections should be received by the Monday prior to your reservation date. Vermont Meals Tax will be added to your total. Cash, traveller's checks or local personal checks are the preferred forms of payment, although VISA, MC, are Discover are accepted.

Please notify us of any cancellations or guest number changes as soon as possible. We reserve the right to invoice the client for one half of the total dinner party price for any cancellations less than 3 days prior to your reserved party date.

A 15 percent discount will be offered to any of your dinner guests who may require a night's accommodation. Advance reservations are recommended. They may contact us on our toll free number - 1-888-242-3362.

Thank you again for your interest, and I look forward to being able to do business with you.

Frank Stewart
Chef/Innkeeper

 

Dinner Menu

Appetizers

Smoked Salmon Coronets with Cocktail Shrimp Marie Rose

Sliced Avocado with Shrimp and Vinaigrette

Baked Artichoke and Feta Cheese Dip with sliced Crusty Bread

Baked Crab Cakes with a Creamy Garlic Aioli Sauce

Mussels in White Wine and Garlic Butter Sauce, Broiled with Swiss Cheese, in season

Tomato, Mozzarella, and Prosciutto Ham, served with Fresh Basil Leaves and
Balsamic Vinaigrette

Tossed Salad with Choice of House Dressing

Mixed Greens with Warm Goat Cheese Croutons

Lace-Capped Mushrooms

Spinach Bacon Puff (can be vegetarian)

French Onion Soup with Croutons
 Main Courses

Baked Haddock Mexicano - Haddock served with a medium spicy sauce of mild chile peppers, bell peppers, onions, tomatoes and Southwestern spices

Poached Salmon Filet with Beurre Blanc Sauce, a classic white wine butter sauce

Steak Melton Mowbray - Chef's steak served with a rich port and Stilton cheese sauce

Steak and Spinach Pinwheels - Slices of flank steak, rolled and stuffed with bacon, spinach and parmesan cheese

Beef Burgundy - Beef Tips in a rich red wine sauce with mushrooms and onions, served with Egg Noodles and a Side Salad with a choice of house dressings

Chicken Provençale - Chicken Breasts with tomato, zucchini, and onion, served with Pasta and a Side Salad with a choice of house dressings

Coq au Vin - a French classic with bacon, onion, mushrooms and red wine, served with Egg Noodles and a Side Salad with a choice of house dressings

Chicken Florentine Cordon Bleu - Chicken Breast stuffed with ham and a mixture of spinach, shallots, and swiss cheese

Puff Pastry Shells with Chicken, Ham, and Mushrooms in White Wine Sauce

Herb-Crusted Loin of Pork with Sautéed Apples

Ozark Pork Roast with Pan-Roasted Root Vegetables

Herb Crusted Lamb Chops with Tomato Relish

 Vegetarian Options

Crepes Florentine Mornay (Crepes with Spinach and Cheese Sauce)

Vegetable Lasagna

Portabello Mushroom stuffed with a herbed goat cheese mixture

*Unless otherwise noted, two seasonal vegetables and a starch are included with your meal*
 Desserts

Chocolate Cherry Cake with Belgian Chocolate Ganache

Cottonwood Carrot Cake

Profiterôles (Mini Cream Puffs filled with vanilla ice cream) with Chocolate Sauce

Bread Pudding with Warm Caramel Sauce

Chocolate-filled Crêpes with Vanilla Ice Cream and Raspberry Coulis

Cheesecake du jour

Crêpes Suzette Mandarine

Warm Apple Crisp with Cinnamon Whipped Cream

Flourless Belgian Chocolate Cake ($3.00 extra per person)
 

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The Richmond Victorian Inn
Frank & Joyce Stewart, Innkeepers

191 East Main Street
PO Box 652
Richmond, VT 05477 USA
802-434-4410
Toll Free (888) 242-3362
Fax: 802-434-4411
Email: innkeeper@richmondvictorianinn.com
Website: www.richmondvictorianinn.com

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