Shelburne Farms: The Inn at Shelburne Farms

The Inn’s public restaurant offers seasonally based menus that feature food grown sustainably in our own market garden and on local Vermont farms. Menus reflect classic culinary techniques and traditions with regional influences, and incorporate the freshest ingredients available.

Meals are served in the Marble Dining Room (pictured) and its terrace, or the East Dining Room, a private dining room for meetings or gatherings of up to 20 guests. The Inn does not serve lunch. Picnic lunches, however, are available daily for Inn guests.

Hours:
Breakfast: 7:30-11:30 am daily
Dinner: 5:30-9:30 pm daily
Sunday Brunch: 8:00 am-1:00 pm
Reservations required: 802-985-8498

Sunday Supper

New! Sunday Suppers
Bring family and friends for a more casual dining experience. Weekly, prix-fixe menu with family-style salad, entrée, and dessert. Showcase of freshest local vegetables, meats and cheeses.

Sunday Suppers give diners a chance to chat informally to our food producers about the evening’s ingredients. Call for reservations.

Sample Dinner Menu
August 8, 2008

Appetizers and Salads

House Charcuterie
pickled spring onions, grilled bread, house mustard 14.

Razor Clam ‘alla piastra’
lemon vinaigrette, chickory, prosciutto breadcrumbs 13.

Maine Scallops
fresh corn pudding, pickled chanterelles, pancetta 13.

‘Everything from the Garden’
marinated vegetables, farm yogurt, shaved artichoke 10.

Black Bass Ceviche
sour orange, scotch bonnets, cilantro, pork cracklins 13.

Heirloom Tomato Salad
mozzarella puree, grilled watermelon, tarragon 13.

Fried Island Creek Oysters
Dora’s kimchee, pork belly, sweet chili mayo 12.

Hand Chopped Steak Tartare
potato rösti, truffle vinaigrette, sunny side quail egg 14.

Garden Cucumber Gazpacho
grilled Maine lobster, yogurt, cilantro 16.

Feast from the Fields

a five course farm inspired tasting menu 90. wine pairings 25.
*we kindly ask the entire table to participate.

Hand Crafted Pasta

Hand Cut Spaghetti ‘pommodoro’
heirloom tomatoes, herb breadcrumbs, shaved parmesan 12./2

Goat Cheese Dumplings
garden zucchini, lemon, tarragon 13./25.

Ricotta Gnocchi
sungold tomatoes, bambino eggplant, garden basil 12./23.

Entrees

Vermont Pig
roasted cherries, smoked ham, boucher blue, mascarpone polenta 28.

Misty Knoll Chicken
wax bean salad, soppressata, fork smashed potatoes 27.

Maine Hake
summer vegetables, raw honey, soubise 27.

Champlain Valley Rabbit
artichoke panzanella, white anchovy, baby basil 28.

Nantucket Striped Bass
smoked tomato broth, Wellfleet clams, toasted cous cous 28.

Grass Fed Vermont Beef
pickled heirloom tomatoes, roasted potatoes, arugula pesto 33.

Market Garden Sides
field potatoes, Lacinato kale, wax beans 6.

Dessert

Dark Chocolate Rum Pots de Crème
almond macaroon, chantilly cream 10.

Strawberry Shortcake
local strawberries, mascarpone, garden tarragon 9.

Sour Cherry Clafouti
lemon balm ice cream 10.

Fallen Lemon Souffle
local strawberries, baby basil 9.

Ice cream and sorbet
daily offerings 8.

Coffee & Tea
Fresh Coffee Now French Press small 5./large 8.
Fresh Coffee Now Espresso and Cappuccino   2.50/3.50
Green Mountain Coffee Roasters Coffee   1.75
Vermont Liberty and Harney and Sons Teas   1.75

an 18% gratuity will be added to parties of 6 or more guests

Sample Breakfast Menu 2008

Steak and Eggs
grilled Vermont tenderloin, home fries, farm eggs, tomato béarnaise 14.

Wild Leek Frittata
goat cheese, tomato conserva, crème fraiche 9.

Yogurt Parfait
Green Mountain granola, macerated fruit, Shelburne Farms yogurt 7.

Croque Madame
griddled ham and cheddar, this morning's farm egg 10.

Hash and Eggs
house cured corned beef, fingerling potatoes, poached farm eggs 10.

Buttermilk Pancakes
rhubarb compote, ginger whipped cream 8.

Eggs Benedict
grilled bread, Vermont ham, hollandaise, home fries 12.

Silken Tofu Scramble
home fries and fresh fruit 8.

Sides
two eggs your way, bacon and sausage, toast and home fries 10.
Vermont maple sausage, ham, bacon 4.
steel cut oatmeal 7.
fresh fruit plate 7.
fingerling home fries 4.
coffee, tea and juice 1.75

An 18% gratuity will be added to parties of 6 or more guests. prices subject to change.

Sample Brunch Menu 2008

Toasted Almond French Toast
spiced crème fraiche, fresh strawberries 9.

Hash and Eggs
house cured brisket, buttermilk cheddar biscuit, poached farm eggs 10.

Wild Leek Frittata
goat cheese, tomato conserva, foraged leeks 9.

Buttermilk Pancakes
rhubarb compote, ginger whipped cream 8.

Croque Madame
griddled ham and cheddar, this morning's farm egg 10.

Yogurt Parfait
Green Mountain granola, macerated fruit, Shelburne Farms yogurt 7.

Eggs Benedict
grilled bread, Vermont ham, hollandaise, home fries 12.

Hot Smoked Salmon Scramble
soft scrambled eggs, crème fraiche, grilled red onion, asparagus 10.

Steak and Eggs
grilled Vermont tenderloin steak, home fries, farm eggs, tomato béarnaise 14.

Silken Tofu Scramble
home fries and fresh fruit 8.

Sides
eggs your way, bacon and sausage, toast and homefires 10.
Shelburne Farms maple sausage, ham, bacon 4.
steel cut oatmeal 7.
fresh fruit plate 7.
fingerling home fries 4.
coffee, tea and juice 1.75

An 18% gratuity will be added to parties of 6 or more guests. prices subject to change.