Dinner Menu


~ for spring 2013


    • BEGINNINGS

        • Breaded & Fried Point Judith Squid

          smoked and pickled peppers, pequillo pepper puree, squid ink onion soubise ... $9

            • Lamb Rillette

              charred raisin puree, sweet & sour eggplant, mint yogurt ... $13

                • Inn Made Ramen

                  dashi, pork, seasonal vegetables, soft egg ... $10

                    • Spinach Salad

                      gouda croutons, pistachio powder, raspberry vinaigrette ... $9

                        • Daily Flatbread

                          combinations of various seasonal and local produce and meats ... $market priced

                            • Local & International Artisan Cheese Sampler

                              four select cheeses, seasonal fruit, house make crackers & crisps ... $12

                                • Soup of the Evening

                                  highlighting seasonal ingredients ... $8

                                  • MAINS

                                      • Boyden Farm Beef Rib Eye

                                        carrot dumplings, English peas, fiddleheads ... $36

                                          • Chandler Pond Farm Chicken Breast

                                            zucchini, mint, falafel ... $25

                                              • Smoked Berkshire Pork Tenderloin

                                                farro, mustard greens, rhubarb two-ways ... $29

                                                  • Seared Ora Salmon

                                                    black barley, bok choy, apricot-mustard puree ... $31

                                                      • Coconut Oil Seared Maine Diver Scallops

                                                        potato-parsnip puree, curried granola ... $28

                                                          • House Made Ricotta Ravioli

                                                            pinenut risotto, pureed and wilted spinach ... $23

                                                            • ENDINGS

                                                                • Baklava Ice Cream Sandwich

                                                                  honey-lemon Greek yogurt ice cream, walnut-pistachio phyllo layers ... $9

                                                                    • Chocolate & Peppermint

                                                                      flourless chocolate cake, peppermint wafer, chocolate mint ice cream, puffed cocoa cereal, mint milk ... $9

                                                                        • Blueberry Summer Pudding

                                                                          blueberry soaked brioche, citrus creme fraiche, gin-pickled blueberries... $7

                                                                            • Espresso Gelee & Chocolate Ganache Parfait

                                                                              donut cakes, vanilla rum custard ... $7

                                                                                • Strawberry Tart

                                                                                  orange whipped cream, walnut sprinkles, orange balsamic glaze ... $8

                                                                                    • Ice Cream Trio

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

                                                                                        • Local & International Artisanal Cheese Sampler

                                                                                          four select cheeses, seasonal fruit, house made crackers and crisps ... $12

                                                                                         

                                                                                         

                                                                                        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  mid-September to mid-October

                                                                                         

                                                                                        Slayton Altenburg, Head Chef

                                                                                        Phyllis Grech, Pastry Chef

                                                                                        Geoff Weiler, Sous Chef

                                                                                         


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