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Dinner Menu

 

    • To Start

        • Elk & Cranberry Ravioli

          with roasted beets and a brandied chestnut cream ... 8

            • Alpine Arancini

              vialone nano semi-fino rice and Alpha Tolman alpine style cheese rolled and fried, with an olive oil pinenut crunch and tomato aioli ... 7

                • Potted Atlantic Hake

                  with rye crisps and mixed olive tapenade ... 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 Rib Eye

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

                                          • Churro Lamb Trio

                                            of grilled loin, roasted tenderloin, and curried sausage with black quinoa and glazed parsnips ... 35

                                              • Apple Cider Glazed Loin of Berkshire Pork

                                                with farro, berbere-spiced apples, and glazed onions ... 33

                                                  • Chicken Saltimbocca

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

                                                      • Pan Roasted Spanish Sea Bream

                                                        with Himalayan red rice, tomato confit, and caramelized fennel ... 36

                                                          • Winter Cassoulet

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

                                                              • Buckwheat 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

                                                                        • German Chocolate Pecan Pie

                                                                          pecans, chocolate, and coconut pie with vanilla ice cream ... 9

                                                                            • French Apple Tart

                                                                              individual tart of vanilla custard with hazelnut hummus, a rosemary rolled cheese log, and rosemary honey ... 9

                                                                                • Seasonal Pot de Creme

                                                                                  pumpkin spiced custard, chocolate ganache, and brown sugar mascarpone with salted pumpkin seeds ... 8

                                                                                    • Cranberry Upside Down Gingerbread Cake

                                                                                      with lemon caramel, milk jam, Barbados molasses, and spun ginger ... 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

                                                                                             

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