Dinner Menu

 

    • To Start

        • Soft Cooked Egg on Grilled Brioche

          with black trumpet mushrooms, crispy shallot, and spiced cheese emulsion ... 10

            • Butternut Squash Gnocchi

              with brown butter, sage, and aged parmesan ... 7

                • Snails in a Jar

                  with garlic parsley butter and cantalet ... 9

                    • Charcuterie

                      of inn cured meats and sausages with pickled vegetables, mustard, and grilled breads ... 11

                        • Hearts of Romaine Salad

                          with a deconstructed Caesar dressing and garlic-parmesan tuile ... 9

                            • Artisanal Cheese Sampler

                              a selection of four local & international cheeses, with fruit, mostarda, and brioche twist ... 12

                                • Soup of the Evening

                                  highlighting seasonal ingredients ... 8

                                  • Main Event

                                      • Grilled Local Angus Beef Strip Loin

                                        with garlic & Cantal cheese potato aligot, braised kale, and rutabaga ... 38

                                          • Glace de Viande- Braised Churro Lamb Saddle

                                            with golden lentils and glazed parsnips... 35

                                              • Apple Cider Glazed Loin of Berkshire Pork

                                                with black barley, berbere-spiced apples, and glazed onions ... 33

                                                  • Chicken Saltimbocca

                                                    prosciutto & sage wrapped breast, semolina gnocchi, Brussels sprouts, and locally foraged mushrooms ... 28

                                                      • Pan Roasted European Turbot

                                                        with wild rice, tomato confit, and caramelized fennel ... 36

                                                          • Winter Cassoulet

                                                            of duck confit, Tolusian sausage, heirloom beans, and winter vegetables ... 32

                                                              • Inn Made Fettuccine

                                                                in a San Marzano tomato sauce with house made Italian sausage and grilled garlic bread ... 19

                                                                  • Root Vegetable & Spaghetti Squash Primavera

                                                                    with aged parmesan cheese ... 26

                                                                    • Last Bite

                                                                        • Chocolate Gateaux aux Pruneaux

                                                                          flourless chocolate cake with orange and brandy macerated prunes and finished with foie gras ice cream ... 9

                                                                            • Key Lime Cake

                                                                              graham cracker coated sponge cake with key lime curd, white chocolate butter cream, raspberry coulis, and macadamias ... 9

                                                                                • Snow Cap Cheesecake

                                                                                  polka dot cheesecake covered in chocolate ganache and topped with nonpareils ... 8

                                                                                    • Apple Chard Strudel

                                                                                      apples, raisins, and Swiss chard wrapped in brown sugar phyllo; with creme fraiche and nuts ... 7

                                                                                        • Ice Cream Trio

                                                                                          sampling of three unique and/or traditional inn-made ice creams ... 7

                                                                                            • Artisanal Cheese Sampler

                                                                                              a selection of four local & international cheeses, with fruit, mostarda, and brioche twist ... 12

                                                                                             

                                                                                             


                                                                                            As a convenience to our in-house guests, a 20% dinner/bar service charge is automatically added in lieu of tipping.

                                                                                            Reservations required and recommended prior to 3pm
                                                                                            by calling 802-748-5168


                                                                                            Please make dinner reservations at the same time you make room reservations to insure your place in the dining room.  We usually are unable to accommodate reservations made after 3pm. Rabbit Hill offers a full bar and a carefully selected wine list to complement our exquisite menu. Dress for dinner is “dressy casual”.  

                                                                                            The dining room is closed Wednesday nights EXCEPT

                                                                                            from  mid-September to mid-October

                                                                                            Slayton Altenburg, Head Chef

                                                                                            Phyllis Grech, Pastry Chef

                                                                                            Geoff Weiler, Sous Chef

                                                                                             

                                                                                            Share the Inn on Facebook, Delicious, and more...

                                                                                            Share |

                                                                                            close popup window