The GRILLE at Mt. Anthony Country Club
The views are spectacular, but you won't be able to take your eyes off the food.
Our team of accomplished chefs Jerry St. Pierre and Eric Pierce welcome you for lunch and dinner with seasonal menus featuring the finest local ingredients. Our restaurant offers refined American cuisine in a warm and casual atmosphere. You may eat indoors, for an intimate fireside dinner, or on our restored patio, where you can truly appreciate this magical Vermont setting.
Special Events:
The Grille Events:
Download our Weekly Specials Flier (pdf) 
Mexican Fiesta Night
Mondays 4:00 - 9:00 pm
Offering authentic Mexican specials
and the best Margaritas and Mojitos in town.
Pasta Night Thursdays
Thursdays 4:00 - 9:00 pm
A saucy extravaganza with Garlic Bread,
Caesar Salad and a dazzling array of
Pastas for $13.95 plus tax & gratuities.
The GRILLE by the Sea
Fridays 4:00 - 9:00 pm
Sail into the weekend with
All You Can Eat Fish & Chips for $13.95, plus
a selection of your favorite Seafood specials.
Plus tax & gratuities.
Steak Night Saturdays
Saturdays 4:00 - 9:00 pm
Steak Night just got more tender and juicy
with prime cuts of corn-fed USDA beef cooked
to your liking.
Sunday Champagne Brunch
Sundays 10:30 am - 2:00 pm
Relax and enjoy a delicious a la carte of breakfast and
lunch entrees sure to satisfy the entire family.
Our Chefs
Jerry St. Pierre has cooking experience spanning 30 years at various restaurants in New England and Florida. He offers a variety of cooking styles and loves Mexican food. Jerry attributes his success in the kitchen to the eight years he worked at the Sawgrass Country Club in Ponte Verde, FL, where he specialized in leisure and fine dining and banquet preparation and presentation.
Eric Pierce was born and raised in the Finger Lakes region of New York. He grew up on a fruit farm as his family started the first winery in the Finger Lakes. He can relate this upbringing to the beginning of his culinary career. He first started working in restaurants at the age of 14 as a bus boy, 2 years later moved into the kitchen and started washing dishes. He was given the chance to see the workings of a kitchen and decided this was something he really wanted to do.
Eric attended Niagara University, with a major of Hotel Restaurant Management. While attending school he started cooking at Verasions, at the Inn at Glenora. It was there that his career blossomed, as Eric quickly grasped onto new trends and techniques maturing to the Sous Chef position in 2 years. Eric was given the opportunity at a young age to become the Executive Chef at Knapp Winery and Restaurant. "It was a small quaint place with its own garden and fruit trees. It was a great opportunity for me to grow as a chef. While there I was featured in a culinary book, A Taste of the Finger lakes."
After 4 years at Knapp, Eric accepted the Sous Chef position at Heritage Palms Golf and Country Club in Ft. Myers Florida. It was there that Eric's career took a huge turn as he gained additional knowledge in ice carving, managing large crews, plate presentation, and how to create an overall experience for consumers.
Eric brings his culinary talent, impressive skills, and forward way of thinking to Mt. Anthony Country Club as we continue our mission to become one of the top dining destinations in Southern Vermont. |
