Tourterelle Restaurant and Inn
Our Story
Tourterelle Restaurant and Inn
n the late nineties, a beautiful event planner from Brittany met a young, American chef from New York. Before long they married and their union produced first a daughter and then a culinary revolution in Brooklyn, New York. Locals flocked to Loulou, their first French bistro, as much for chef Bill's lusty cuisine, as Christine's gracious charm. Before long, Loulou beget Cocotte, another French eatery that drew crowds. Other chefs followed them, lining the streets near the Snells' restaurants with all manner of eateries. The couple turned their sights on a life-long dream: to own an inn and restaurant in Vermont. The Snells purchased the well-regarded Roland's Place in New Haven, Vermont in July 2009, changing its name to Tourterelle to reflect its romantic theme as a serene restaurant, inn, and venue for special occasions.
Our team is here and happy to help!
Our Menu
Starters Pork rillette, pickled veggies, Jasper Hill Bayley Hazen Blue 17. Deep Sea red crab ravioli, fennel pollen beurre blanc, wilted baby arugula 18. House salad, baby greens, smoked maple brown butter vinaigrette, Toasted pecans, pickled breakfast radish, goat cheese 13. Fresh oysters, champagne mignonette 16. Truffle parmesan frites with kalamata olive aioli 16. Lester Farm Tunisian butternut squash soup, smoked maple cream 13. Entrees Misty Knoll Farm chicken chasseur, Fruitwood smoked bacon, spaetzle 35. Local bavette steak Frites, salsa verde compound butter, baby greens salad, house frites 35. Vermont wagyu beef Burger, house brioche, Vermont cheddar, Gateway Farm bacon, remoulade, apple cider pickle, house frites 18. Slow-cooked spicy red curry bouillabaisse of fin fish and shellfish with saffron aioli crostini 19/36. House made tagliatelle pasta-Brisson Daona Farm wagyu beef sugo, wild mushrooms, parmigiana Reggiano 32. Grilled wagyu sirloin, fingerling potatoes, bitter greens, cranberry, macadamia espelette jus 40. Pan roasted red snapper, rapini, romesco, chestnut risotto 39. Fresh Cavatelli, roasted Blue House mushrooms, sage beurre noisette, Reggiano cheese 34. Roasted local carrots, delicata squash, hand cut fries, extra breadbasket 6. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.