Dinner Menu

for winter 2012


    • First Course

        • Pork Belly & Wine Poached Octopus

          roasted orange - frisee

            • Poached Sweet Maine Shrimp

              rice noodles - dashi - soy pickled black radish

                • Ricotta Gnudi Pasta

                  mushrooms two ways

                    • Fried Oysters

                      oyster mushrooms - wasabi flying fish roe - creme fraiche

                        • Roasted Beet Salad

                          mache - marcona almonds - blue cheese

                            • Soup of the Evening

                              highlighting seasonal ingredients

                              • Main Course

                                  • Braised Beef Short Rib

                                    creamy polenta - maple glazed carrots

                                      • Chandler Pond Farm Chicken

                                        braised baby turnips - creamed kale

                                          • Grey Mullet

                                            mushroom ala grecque - Jerusalem artichoke

                                              • Pork Sugo

                                                braised pork – house pappardelle pasta – calypso & black turtle beans

                                                  • House Made Fettuccine

                                                    roasted winter roots and vegetables - fines herbs

                                                    • Desserts served with Coffee or Tea

                                                        • Donut Bread Pudding

                                                          hot cocoa - chocolate glaze - Bavarian cream - raspberry jelly

                                                            • Winter Citrus

                                                              sorbet filled confit of orange - orange almond cake - citrus salad - port syrup

                                                                • Chocolate Custard

                                                                  dark chocolate filling - berries - blackberry puree - whipped cream

                                                                    • Pine Nut Cake

                                                                      golden raisin custard filling - honey vanilla ice cream

                                                                        • Ice Cream Terrine

                                                                          layered chocolate & coffee ice creams - almonds - chocolate ganache

                                                                            • Four Cheese Sampler

                                                                              four northern New England artisanal cheeses - seasonal fruit - housemade crackers & crisps

                                                                            The chef is pleased to prepare additional vegetarian options and address other dietary restrictions with advance notice.

                                                                            Multi-Course Dinner is $53

                                                                            An 18% dinner/bar gratuity is automatically added in lieu of tipping.


                                                                            Reservations required and recommended prior to 3pm

                                                                            by calling 802-748-5168


                                                                            To assure availability, dinner reservations are required and recommended at the same time room reservations are made as seating is limited. 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”.  Though a jacket and tie are not required, ultra-casual attire such as shorts and tee-shirts are not appropriate for dinner.


                                                                            The dining room is closed Wednesday nights

                                                                            EXCEPT from  September  19 to October 17, 2012

                                                                            John Corliss, Executive Chef

                                                                            Phyllis Grech, Pastry Chef


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