Lake Morey Resort· Lakeside Dining ·

∙ Lakeside Dining Room ∙ ∙ 5pm-8:30pm ∙ Dinner Buffet ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ SAMPLE MENU ∙ Corn Bread ∙ Chicken Wings ∙ Shrimp Cocktail ∙ Garden Salad ∙ Watermelon Salad ∙ Roasted Fingerling Potatoes ∙ Vegetable du Jour ∙ Corn on the Cob ∙ BBQ Chicken Leg Quarter ∙ Honey BBQ Baby Back Ribs ∙ Carving BBQ Brisket ∙ Maple Mustard Salmon ∙ Rice & Vegetables Stuffed Peppers ∙ Mac and Cheese ∙ Chicken Fingers ∙ French Fries ∙ Ice Cream Sundae bar ∙ Cheesecake

Join us for a special Chef selected menu on New Year's Eve ∙ STARTERS ∙ ∙ SOUP DU JOUR 7. ∙ WHIPPED FETA V NF 16. Warm whipped feta, hot honey, roasted root vegetables, micro greens, house-made grilled baguette ∙ PORK BELLY DF NF 16. Slow braised pork belly, pickled vegetables, hoisin sauce, bao bun ∙ SHRIMP CEVICHE DF NF GF 18. Wild caught jumbo shrimp, fresh lemon and lime cure, heirloom tomato, cucumber, red onion, jalapeño, cilantro ∙ LOBSTER ARANCINI NF 18. Golden fried saffron risotto, lobster and cheese filling, roasted tomato, basil, EVOO ∙ SALADS ∙ ∙ CAESAR SALAD V NF 18. Little Leaf Farm baby romaine, pepperoncini, shaved parmesan, house brioche croutons, house Caesar dressing ∙ BEET SALAD V GF NF 20. Litle Leaf Farm baby greens, beets, cucumber, tomato, apple, red onion, chevre, balsamic reduction, EVOO ∙ ARUGULA & BURRATA V GF 22. Fresh arugula, heirloom tomato, burrata cheese, candied walnut, pomegranate balsamic glaze, EVOO ADD PROTEIN TO ANY SALAD Shrimp 12. | Bacon 6. | Tofu 8. | Falafel 10. ∙ ENTRÉES ∙ ∙WILD MUSHROOM RAVIOLI V NF 34. Delicate wild mushroom ravioli, sherry tomato cream sauce, crispy shiitake, micro basil ∙PANEER TIKKA MASALA V GF 30. Chargrilled Paneer cheese, creamy Tikka Masala, saffron basmati rice ∙ROAST CHICKEN GF NF 34. Robie Farm grilled half chicken, chimichurri sauce, herb mashed potato, vegetable du jour ∙HALIBUT FILET NF DF GF 45. Fresh seared halibut, miso marinade, charred pineapple salsa, saffron basmati rice, vegetable du jour ∙PORK MILANESE NF 32. Italian parmesan panko, pork chop, lemon beurre Blanc, fresh roquette, fennel salad, herb mashed potato ∙MOROCCAN LAMB TAGINE GF NF 48. Braised lamb shank, Moroccan stewed vegetables, herb mashed potato, vegetable du jour ∙PAPPARDELLE BOLOGNESE NF 38. Chef’s favorite wagyu beef, Robi farm pork, local cream, roasted ricotta cheese, parmesan cheese ∙DRY AGED NEW YORK STRIP GF NF 65. Prime Black Angus New York strip, caramelized shallot demi-glace, herb mashed potato, vegetable du jour ENTRÉE SIDE OPTIONS French Fries 8. | Rice 8. | Vegetable du Jour 8. | Side Salad 8. ∙DESSERT ∙ ∙Complimentary Chef’s Selection∙ V Vegetarian · DF Dairy Free · NF Nut Free · GF Gluten Free ∙MENU IS SUBJECT TO CHANGE∙ We are unable to accommodate substitutions. Please notify us of any allergies and we will be happy to accommodate. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses ∙Rates are Subject to 9% VT Meals Tax∙