
Late 18th century pick with forested grounds, plus a free hot breakfast & handcrafted furnishings.
The traditional morning eggs and bacon are supplemented by waffles and pancakes, with Vermont’s best maple syrup, popovers, homemade muffins, and seasonal fresh fruits.
Dinner entrees such as roast pork, leg of lamb, chicken, veal and fish, variously prepared, are complemented by soups like cheddar cheese, corn chowder, Senegalese, avocado, and desserts including maple mousse, brandy alexander pie, chocolate roll, meringues, ice cream, sauces, and chocolate soufflé — all homemade.