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Dining at the Inne
Offerings at Mr. Pickwicks

Please take a moment to browse a selection from our menus. Delectable dining -- morning, noon, and night!

Breakfast | Lunch | Dinner

Gourmet Breakfasts

Fresh Fruit Bowl
Cantaloupe, honeydew melon, strawberries, kiwi, bananas, and grapes.

Lyn's Superb Homemade Granola
Dates, raisins, sunflower seeds, apples, bananas, and more. Served with fresh fruit and french vanilla yogurt.

Chris's Favorite
Two eggs as you like, homefries, grilled tomato slices, sautéed mushrooms, toast and two of Mr. Pickwicks famous British Bangers.

French Toast
Three fresh slices of cinnamon and raisin toast dipped in a seasoned egg batter and grilled. Served with Vermont maple syrup.

Kippers and Eggs
Two eggs any way you like, with classic English style kippers (smoked mackerel), homefries and toast.

Mr. Pickwick's Steak and Eggs
Chargrilled tournedos of Black Angus fillet with two farm fresh eggs as you like and topped with hollandaise sauce. Served with toast, homefries and sautéed mushrooms.

Fresh Baked Bagel
With house-smoked salmon, cream cheese, tomato slices, onions and capers.

Welsh Rarebit
Our famous family recipe including Guinness stout and Vermont sharp cheddar cheese prepared as a mouth-watering sauce served over toast. Accompanied by grilled tomato slices, sautéed mushrooms and homefries.

Eggs Benedict
Poached eggs with Canadian bacon and hollandaise sauce on an English muffin. Served with asparagus spears and homefries.

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| Lunch | Dinner

Lazy Lunches

French Onion Soup
A large crock topped with imported Swiss cheese.

A most popular soup in England, this recipe was insisted upon by the British Raj in India. Vegetables, chicken, herbs and fruits in a lightly-curried chicken stock. Exotic and delicious.

House Salad
Fresh greens and vegetables with choice of homemade dressing: Maple Vinaigrette, Buttermilk Fresh Herb, Bleu Cheese.

Hunan Smoked Venison Salad
Vermont venison rubbed with garlic, ginger and Hunan barbecue sauce. Hot smoked and chilled, thinly sliced and served over oriental noodles with Thai peanut sauce.

Grilled Chicken Salad
Mixed greens and garden vegetables tossed with a Dijon dressing, sliced warm chicken breast, toasted walnuts and sliced bread.

Pickwick's Caesar
Romaine lettuce tossed with Parmesan, garlic croutons and Caesar dressing (anchovies optional). Served with sliced bread. Topped with grilled marinated chicken or house-smoked salmon.

Curried Chicken Salad
Tender chicken breast blended with exotic spices and dried fruits. Served on fresh greens and garnished with fruit chutney and cucumber raita. Served with flat breads and topped with toasted coconut.

Pesto Pasta
Linguine, tossed in a light pesto cream sauce, wild mushrooms, sundried tomatoes and artichoke hearts. With lemon pepper chicken or grilled salmon

Bangers and Mash
Spicy pork and herb-filled sausage, made to our secret recipe, grilled and served with minted green peas, mashed potatoes and a mouth watering onion gravy. Available frozen in 1 lb. packages to take home.

Fish & Chips
Only the freshest, sweet and tender Atlantic scrod fillets, flash fried in our famous authentic British beer batter. Served with pub fries, Mr. Pickwick's famous coleslaw and real malt vinegar.

Ploughman's Platter
Vermont cheddar, English Double Gloucester with Stilton, fresh fruit, pickled onions, crackers and branston pickle, served with fresh home-baked crusty bread.

Chicken & Mushroom Pie
Chicken breast, mushrooms and vegetables in a savory chicken sauce with a fresh pastry top. Served with vegetable of the day and choice of potato.

Steak and Kidney Pie
Made exactly to a recipe described by Charles Dickens in 1837, steak and kidneys are combined in a rich, tasty sauce and covered with a fresh crusty pastry top. Served with vegetable of the day, and choice of potato.

Grilled Salmon
5 oz. Canadian Atlantic salmon fillet, served grilled or pan blackened with sweet potato chips and cucumber mint relish.

Southwestern Marinated Tempeh with Fettuccini
Marinated in southwestern spices and lightly grilled. Served on a bed of tri-colored fettuccini with roasted vegetables. Drizzled with spicy Anco chili and tomato vinaigrette.

Vegetable Pita Pocket
Multi-grain pita filled with garden fresh vegetables marinated and roasted with fresh garlic, virgin olive oil and balsamic vinegar. Served with a side of cucumber mint salad.

Grilled Portabella Sandwich
A grilled and sliced portabella mushroom, tossed with red onions and roasted peppers, topped with melted Vermont cheddar (Philly steak style) and served on a baguette.

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| Lunch | Dinner


Grilled Atlantic Salmon
Fresh fillet lightly grilled and served on braised Belgian endive. Topped with an assortment of citrus slices, fresh herbs and lime-Cointreau sauce.

Seafood Pasta
Alaskan king crab, shrimp and scallops sautéed in garlic butter, tossed with mushrooms, scallions, diced tomatoes, parmesan cheese and linguini.

Steamed Alaskan King Crab
A full pound of jumbo king crab legs, steamed and served with fresh lemon and drawn butter.

New York Strip Steak
A fresh hand cut 12 oz. sirloin char-grilled to perfection.

Filet Mignon
A fresh hand cut 8oz tenderloin char-grilled and served with a choice of sauces.

Chicken Curry
An authentic recipe from Kashmir using exotic Asian spices including garlic, fresh ginger, saffron, coriander, and coconut. Bursting with flavor of the Orient. Served with flat breads, chutney, and raita on a bed of rice pilaf.

Maple Leaf Farms Boneless Duck Breast
Brushed with sesame oil and orange zest, grilled and sliced with an Irish cream peach sauce. Served with cranberry-peach chutney.

Lemon Pepper Chicken & Pasta
Marinated chicken breast, sun-dried tomatoes, artichoke hearts and wild mushrooms, tossed with linguini and garlic butter. Topped with toasted pine nuts.

Grilled Vermont Turkey Steak
Vermont turkey breast marinated in a zesty maple dijon vinaigrette. Served with roasted apples and cider glaze.

Vegetarian Entrees Grilled Eggplant Napoleon
Char-grilled slices of marinated eggplant, layered with roasted vegetables, wild mushrooms, fresh herbs, and topped with fresh Vermont goat cheese. Served with a roasted garlic tomato sauce.

Southwestern Marinated Tempeh with Fettuccini Marinated in Southwestern spices and lightly grilled. Served on a bed of tri-colored fettuccini with roasted vegetables. Drizzled with spicy Ancho chili and tomato vinaigrette.

Wild Mushrooms with Truffle Risotto
A blend of seasonal local, wild, and domestic mushrooms slow cooked with shallots, fresh herbs, garlic and Madeira wine sauce. Served with black truffle infused Arborio rice. Game Menu Game is a healthy alternative, naturally low in fat and cholesterol.

Mr. Pickwick's Game Sausage
Made in Mr. Pickwick's kitchen with fresh Vermont venison, rabbit, pheasant and wild boar, with herbs, spices and English ale. Grilled and served with a wild mushroom sauce. Wild Boar Ribs 8.95 1/2 lb., Texas range-fed, steamed in Bass Ale, rubbed with secret spices and oven roasted with Mr. Pickwick's own barbecue sauce. Served with pepper/apple slaw.

Grilled Kangaroo Kabobs
Garden vegetables skewered with tender cuts of boneless kangaroo loin brushed with whole grain mustard and honey barbecue sauce and lightly grilled. Served with roasted apple rings.

Ostrich au Poivre with Wild Mushrooms
Pan seared ostrich steak with cracked black pepper and shallots. Flamed with brandy and game stock, sliced medium rare on tri-colored fettuccini with a wild mushroom sauce.

Vermont Rabbit Gumbo
Fresh Vermont rabbit rubbed with garlic, paprika, cayenne pepper, cumin and mustard. Served with red and green bell peppers, onions and celery. Then slow cooked in game stock with okra and spicy game sausage. Served with fresh jalapeno corn sticks.

Fresh venison from a variety of sources, farm raised in Vermont or fresh Texas antelope. Check our daily specials.

Roast Vermont Pheasant
Fresh Sheffield Village Farms pheasant breast stuffed with mushroom duxelles, carrots, and leeks roasted with smoke house bacon, sliced and served with mushroom infused game sauce.

Classic Beef Wellington
Tenderloin of beef with pate de foie gras (pork & goose liver pate with truffles) and wild mushroom duxelle, wrapped in puff pastry, baked and served medium rare with bordelaise sauce and mushroom garnish. This house specialty takes a little longer to prepare.

Steak and Kidney Pie
Made exactly to a recipe as described by Charles Dickens in 1837, steak and kidneys are combined in a rich, tasty sauce and covered with a fresh crusty pastry top.

Chicken & Mushroom Pie
Chicken breast, mushrooms and vegetables in a savory chicken sauce with a fresh pastry top.


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Ye Olde England Inne
433 Mountain Road " Stowe, VT 05672
802-253-7558 or 800-643-1553
FAX: 802-253-8944 U.K. 0800 962 684


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