Dinner Menu

                                                for late summer 2010

First Course

Vermont fine dining restaurantHarvest 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 EveningRabbit Hill Inn romantic dining

 

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

 

Chef Matthew Secich

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.

 

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