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Dinner Menu


~ for spring 2013


    • BEGINNINGS

        • Breaded & Fried Point Judith Squid

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

            • Smoked Pork Belly

              ramp fettuccine, soft cooked egg ... $11

                • Warm Fennel & Citrus

                  roasted fennel, orange, grapefruit, tangy radicchio, vanilla foam ... $9

                    • 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 Filet of Beef

                                        salt-roasted potatoes, crispy shallots, spring garlic, marrow sauce ... $39

                                          • Chandler Pond Farm Chicken Breast

                                            favas, appaloosa beans, haricots verts, white polenta, plum mostarda ... $24

                                              • Vermont Family Farm Pastured Pork Loin

                                                black lentils, English peas, pearl onions, leeks ... $31

                                                  • Seared North Atlantic Fluke

                                                    parisienne gnocchi, scallion, truffled dashi ... $33

                                                      • Coconut Oil Seared Maine Diver Scallops

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

                                                          • House Made Pappardelle

                                                            local ricotta, olives & puree, herbs, parmesan, olio verde glaze ... $19

                                                            • ENDINGS

                                                                • Maple Budino

                                                                  rich maple custard, sesame tuile, tahini ice cream, red miso gastrique ... $8

                                                                    • Coeur a la Creme

                                                                      ricotta and creme fraiche heart, gingered rhubarb sauce, poppy crisp ... $7

                                                                        • Chocolate Angel Tarte

                                                                          frozen chocolate espresso mousse, meringue tart shell, cardamom whipped cream, honey chocolate glaze ... $8

                                                                            • Viennese White Chocolate Walnut Cake

                                                                              dense walnut and white chocolate cake, coffee buttercream, raspberry creme sherbet, rosemary-honey walnuts ... $8

                                                                                • Ice Cream Trio

                                                                                  three inn-made ice creams in a flight of cones ... $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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