Dinner Menu

~ for spring 2012


    • First Course

        • Grilled Flatbread

          topped with caramelized onion, zucchini, house ricotta, and saba

            • Red Wine Poached Octopus

              Pernod-laced squid ink fettuccine, preserved lemon butter

                • Peekytoe Crab Salad

                  celery seed aioli, Romesco bread crumbs

                    • House Made Fennel Pork Sausage

                      English pea panna cotta, smoked bacon foam

                        • Spring Greens & Fresh Herb Salad

                          tossed in lemon vinaigrette

                            • Soup of the Evening

                              highlighting seasonal ingredients

                              • Main Course

                                  • Smoked Seafood Crepes

                                    herbed cream sauce, roasted and pickled beets

                                      • Seared Atlantic Monkfish

                                        cannellini bean cassoulet, fermented mustard

                                          • VT Family Farms Pork Loin

                                            warm fingerling potato & fennel salad, house creme fraiche dressing

                                              • Misty Knoll Farms Chicken Breast

                                                sunchokes, tosted walnuts, wilted rainbow chard & pickled stems

                                                  • Curried Eggplant

                                                    sweet & sour chickpeas, roasted eggplant puree

                                                      • Pan-Roasted Beef Rib Eye

                                                        asparagus & sundried tomato hash topped with fried egg
                                                        ***($5.00 supplement)

                                                        • Desserts served with Coffee or Tea

                                                            • Chocolate Mousse Cake

                                                              layered chocolate cake, mousse, and grappa; blackberry puree, bubble espresso

                                                                • Parmesan Almond Pound Cake

                                                                  stawberries, basil slaw, balsamic glaze, olive oil ice cream

                                                                    • Carrot Cake Spring Rolls

                                                                      carrot cake & cream cheese in crisp spring rolls with pineapple-buttermilk sherbet, sweet beans, maple pecan dipping sauce

                                                                        • Rhubarb & Cream

                                                                          ginger sponge, rhubarb Bavarian, cardamom ice cream, and more rhubarb

                                                                            • Lemon Meringue Ice Cream Tartlet

                                                                              St. Germaine Elderflower liqueur syrup, raspberry coulis

                                                                                • Four Cheese Sampler

                                                                                  assorted local and international artisanal cheeses - seasonal fruit - housemade crackers & crisps
                                                                                  ***($5.00 supplement)

                                                                                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

                                                                                Travis Daniell, Sous Chef

                                                                                Phyllis Grech, Pastry Chef

                                                                                 

                                                                                Featured RecipesSample Wine List

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