Current Menu

The dining room at Rabbit Hill Inn has long been proud to offer some of the finest dining experiences in all of Vermont and New England. The setting is romantic with flickering candles and soft lighting and music; the service is personal, precise, and totally unpretentious; and the food… sophisticated cuisine presented with an artist’s eye. Please be sure to join us for dinner when staying at Rabbit Hill Inn. Or if nearby, please call to check for availability to celebrate a special evening.

TO START
Soft Cooked Egg on Grilled Brioche with black trumpet mushroom, crispy shallot, and spiced cheese emulsion -10
Butternut Squash Gnocchi with brown butter, sage, and aged parmesan    -7
Snails in a Jar with garlic-parsley butter and cantalet baguette   -9
Charcuterie of inn-cured meats and sausages with pickled vegetables, mustard, and grilled breads  -11
Kale Salad with kombucha-compressed apples, pickled fennel, sesame soy ginger vinaigrette, and togarashi-spiced kale chips    -9
Artisanal Cheese Sampler, a selection of four local & international cheeses, with fruit and brioche twist   -12
This Evening’s Soup – highlighting seasonal ingredients   -8

MAIN EVENT
Grilled Angus Beef Strip Loin with russett potato galette and roasted red & gold heirloom beets   -38
Glace de Viande-Braised Boar Shank with creamy polenta, charred onions, and green cabbage  -31
Elk Flank Steak with black barley, carrot & parsnip “capellini”, and stout beer jam   -33
Chicken Roulade – foie gras stuffed thigh with fregula pasta, Italian olives, arugula, and winter vegetables   -28
Pan Seared Japanese Bream with wild rice, Brussels sprouts, and turnips  -31
Winter Cassoulet of duck confit, Tolusian sausage, heirloom beans, and winter vegetables   -28
Bucatini Pasta in a San Marzano slow simmered bolognese, RHI ricotta and grilled garlic bread -19
Semolina Dumplings & Heirloom Marfax Beans with roasted exotic mushrooms and root vegetables   -26

LAST BITE
Chocolate Gateau aux Pruneaux – flourless chocolate cake with orange and brandy macerated prunes and finished with foie gras ice cream   -9
Key Lime Cake – graham cracker coated sponge cake with key lime curd, white chocolate butter cream, raspberry coulis, and macadamias    -9
Snow Cap Cheesecake – polka dot cheesecake covered in chocolate ganache and topped with nonpareils    -8
Apple Chard Strudel – apples, raisins, and Swiss chard in brown sugar phyllo with crème fraiche and nuts   -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 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 Inn 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, Executive Chef
Phyllis Grech, Pastry Chef
Josh Riach, Sous Chef

OUR WINE LIST                                                     AREA DINING ALTERNATIVES