for late summer 2010
First Course
Harvest Hill Farm Greens
with hardboiled egg, olives, ham, tomatoes, and herbed vinaigrette
Roasted Local Beets & Smoked Salmon
tossed with seasonal greens
Seared Scallop
with red onion confit, spinach, and bacon emulsion
Heirloom Tomato Salad
with crispy prosciutto, Blue Ledge chevre, and salt foam
Chandler Pond Farm Chicken Satay
with cucumber salad and curry yogurt
Soup of the Evening
Main Course
Seared Atlantic Skate
with baby artisanal squash, onion, heritage tomato, and capers
Smoked Pheasant Leg & Breast
with blue polenta, corn, seasonal greens, and fennel
Daurade Royale
with Israeli couscous, New England shellfish, and yellow & green zucchini
Aged Cote du Boeuf
with steak au poivre sauce, fingerling chips, and Jasper Hill bleu cheese puree
Poached Rabbit & Seared Loin
with peaches, Swiss chard, and roasted baby red potatoes
Vermont Soy Artisan Tofu
with rice & vegetable-filled cannonball squash
Desserts served with Coffee or Tea
Iced Affogato
~ coffee ice cream with chilled espresso and sided with a coffee bean shortbread and hazelnut whipped cream
Coconut Bavarian
~ with a pineapple-sage confit, macaroons, and apricot coulis
Blueberry Basil Pound Cake
~ goat's milk cake with balsamic ice cream, blueberry sauce, and basil foam
Chocolate & Cherries
~ chocolate mousse tower, cherry-pepper sorbet, and cherry-covered chocolate
Four Cheese Sampler
~ four northern New England artisinal sheep and cow cheeses served with fruit and house made crackers
This is truly a farm-to-table menu with most meats raised at state inspected local farms. Most produce and vegetables are sourced daily and locally as well. As such, supporting ingredients and presentation may vary from night to night to take advantage of the best of the day's offerings.
Three-Course Dinner is $49.
An 18% dinner/bar gratuity is automatically added in lieu of tipping.
Reservations required and recommended prior to 3pm
by calling 802-748-5168
Matthew Secich, Executive Chef
Slayton Altenburg, Sous Chef Phyllis Grech, Pastry Chef
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 from Dec. 1, 2010 to Sept. 7, 2011.
