As seen in the Boston Globe, Summer 2011

 

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Kneale Family Stowe VT

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Harrisons
25 Main St.
Stowe, Vermont
802-253-7773

 

Harrison's Restaurant
New Year's Eve Menu - 2013

all menu items are prices a la carte


 

Featured Wine


2010 ANNABELLA "5" RED BLEND
a California red blend of primarily traditional French varietals that is well-balanced and full bodied with tangy raspberry, cherry, blueberry and white pepper flavors. Palate displays rich notes of fresh picked strawberries and red currant with a finish that is balanced with ripe tannins and acidity
8 glass 32 bottle 
 

Starters


GRILLED FRENCH BRIE & FRUIT
assorted fruit, warm flatbread, strawberry balsamic drizzle   14

NEW ENGLAND CRAB CAKES
spicy cajun remoulade, lemon, avocado, diced tomato, scallions  13

BAKED STUFFED MUSHROOM CAPS
baked mushroom caps stuffed with artichoke hearts, green olive, roasted red pepper, spinach & mascarpone cheese topped with panko bread crumbs and a basil infused olive oil  12

CHILLED BLUE MARLIN
five pepper rubbed pan seared chilled Blue Marlin sliced and served rare over arugula and fried rice noodles with sliced jalapeños and finished with an orange ginger soy reduction  14

GOLDEN BEET CARPACCIO
shaved golden beets, petite greens, lemon herb goat cheese, candied bacon  13
 

Soup & Salads


SOUP OF THE EVENING
Roasted Apple & Butternut Squash  6 cup 7 bowl 

 
HARRISON'S WINTER SALAD
baby spinach, arugula, roasted sweet potato, candied pecans, dried cranberries, red onion, local creamy goat cheese, maple whole grain mustard dressing
13

CAESAR SALAD
romaine hearts, Caesar dressing, house made croutons, shaved Parmesan-Reggiano cheese  10

CAPRESE SALAD
fresh mozzarella, vine ripened tomatoes, basil, Kalamata olive tapenade, extra virgin olive oil, aged balsamic syrup, petite baby greens salad  11

GARDEN TOSSED SALAD
red leaf, carrots, tomato, cucumber, red onion. Choice of poppy seed vinaigrette, blue cheese, maple balsamic, sesame soy or ranch  6
 

Entrées



GRILLED HALIBUT
toasted paprika seasoned halibut filet, roasted tomato vodka sauce, brown rice, sautéed artichoke hearts, Kalamata olives and baby spinach, grated parmesan cheese  32

STEAK AU POIVE
cracked black peppercorn rubbed New York Sirloin, brandy green peppercorn sauce, potato gratin, vegetable medley  31

STRIPED BASS
pan seared striped bass filet, Pete's Greens roasted root vegetables, cherry tomatoes, Swiss Chard, caramelized onion and saffron broth  27

SAUTÉED SHRIMP & SCALLOPS
sautéed shrimp and sea scallops over lobster and ricotta stuffed ravioli with a  roasted red pepper Asiago cream sauce and steamed broccolini  27

PAN SEARED DUCK BREAST
rosemary roasted fingerling potatoes, port wine sage jus, red pepper & french green bean sauté, apple chutney  26

SOUTHWESTERN GRILLED SALMON
southwestern spice rubbed salmon filet, petite julienne vegetable & arugula salad, brown rice, roasted corn salsa, avocado lime vinaigrette  24

APPLE CIDER CHICKEN
cider marinated Statler chicken breast, caramelized apples, Cabot cheddar cream sauce, mashed potato, vegetable  21

HERB RISOTTO
fresh herb and mascarpone cheese risotto, grilled squash and cherry tomatoes, baby spinach, white truffle oil, fresh lemon  20