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 guests staying at the Inn.

	Hours: Breakfast: 7:30-11:30 am daily Dinner: 5:30-9:30 pm daily Sunday Brunch: 8:00 am-1:00 pm Advance reservations required.

Sample Dinner Menu 2007

Appetizers and Salads

Garden Escarole Salad
walnuts, mars onion, Pete’s celery, Ben Nevis sheep cheese . . . . . 11.

Crispy Pork Belly
whipped cauliflower, golden raisin jam, fried calabrese peppers . . . . . 13.

Grilled Bouchot Mussels
verjus, shallots, soft herbs, garlic bread . . . . . 14.

Hand Chopped Beef Tartare
truffle vinaigrette, sunny side quail egg, potato rösti . . . . . 13.

Rabbit Terrine
rillette, pickled onions, house mustard, grilled bread . . . . . 12.

Maine Lobster Salad
garden green beans, fingerlings, tarragon crème fraiche . . . . . 16.

Ron’s Veal Short Rib
baby artichokes, preserved lemon, smoked cipollinis . . . . . 13.

‘Everything from the Garden’
Shelburne Farms yogurt, champagne vinaigrette . . . . . 10.

Shaved Beef Tongue Salad
roasted beets, horseradish vinaigrette, preserved lemon . . . . . 11.

Seared Maine Scallops
garden corn, roasted figs, house pancetta, raw honey . . . . . 14.

Fried Wellfleet Oysters
pickled shallots, crème fraîche, sweet roasted bacon . . . . . 13.

Heirloom Tomato Salad
pickled watermelon, fromage blanc, mint . . . . . 12.

Vermont Cheese Board
grilled bread, fig compote, candied walnuts . . . . . 15.

Hand-Crafted Pastas

Pappardelle
braised artichokes, mint, ricotta salata . . . . . 14./26.

Ricotta Gnocchi
sungold tomatoes, young basil, parmesan . . . . . 12./23.

Entrees

Nantucket Striped Bass
heirloom tomato ‘panzanella’, white anchovy vinaigrette, basil . . . . .26.

Grilled Vermont Rabbit
artichoke barigoule, quinoa, soppressata, sage butter . . . . .29.

Shelburne Farms Lamb
charred eggplant puree, warm farro salad, tomato mint vinaigrette . . . . .28.

Vermont Suckling Pig
pickled peaches, white polenta, mizuna greens . . . . . 28.

Herb Crusted Hake
summer vegetables, garden herb butter, farm honey . . . . .27.

Roasted Misty Knoll Chicken
local mushrooms, bacon, pistachios, chicken liver toast, saba . . . . .24.

Grass Fed Vermont Rib-Eye of Beef
duck fat potatoes, Ahmir’s mushrooms, pickled red onions . . . . .31.

Brook Trout
warm corn cakes, local chanterelles, bacon vinaigrette . . . . . 27.

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Feast From the Fields
A five course farm inspired tasting menu . . . . .75.
with wine pairings . . . . .100.

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Market Garden Sides
napoli carrots, chard, new potatoes, Lacinato kale . . . . . 5.

Dessert

Local Blueberry ‘Pie’
lemon crème fraîche . . . . . 7.

Plum Ginger Upside Down Cake
jasmine infused plums, honey vanilla gelato . . . . . 8.

Coffee Infused Crème Brûlée
chocolate madeleine . . . . . 7.

Fresh Peach Napoleon
vanilla poached peaches, whipped mascarpone, puff pastry . . . . . 8.

Warm Chocolate Amaretti Cake
white chocolate cocoa nib ice cream . . . . . 8.

House-made Ice Cream or Sorbet
house-made seasonal flavors . . . . . 7.

Coffee & Tea
French Press Featuring Fresh Coffee Now French Roast . . . . . small 4./large 7.
Green Mountain Coffee Roasters Coffee . . . . . 1.75
Vermont Liberty and Harney and Sons Teas . . . . . 1.75
Green Mountain Espresso and Cappuccino . . . . . 2.50/3.50

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

Sample Breakfast Menu 2007

Steak and Eggs
grilled Vermont tenderloin, home fries, farm eggs, tomato béarnaise.....14.00

Wild Leek Frittata
goat cheese, tomato conserva, crème fraiche.....9.00

Yogurt Parfait
Green Mountain granola, macerated fruit, Shelburne Farms yogurt.....7.00

Croque Madame
griddled ham and cheddar, this mornings farm egg.....10.00

Hash and Eggs
house cured corned beef, fingerling potatoes, poached farm eggs.....10.00

Buttermilk Pancakes
rhubarb compote, ginger whipped cream.....8.00

Eggs Benedict
grilled bread, Vermont ham, hollandaise, home fries.....12.00

Silken Tofu Scramble
home fries and fresh fruit.....8.00

Sides
two eggs your way, bacon and sausage, toast and home fries.....10.00
Vermont maple sausage, ham, bacon.....4.00
steel cut oatmeal.....7.00
fresh fruit plate.....7.00
fingerling home fries.....4.00
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 2007

Toasted Almond French Toast
spiced crème fraiche, fresh strawberries.....9.00

Hash and Eggs
house cured brisket, buttermilk cheddar biscuit, poached farm eggs.....10.00

Wild Leek Frittata
goat cheese, tomato conserva, foraged leeks.....9.00

Buttermilk Pancakes
rhubarb compote, ginger whipped cream.....8.00

Croque Madame
griddled ham and cheddar, this mornings farm egg.....10.00

Yogurt Parfait
Green Mountain granola, macerated fruit, Shelburne Farms yogurt.....7.00

Eggs Benedict
grilled bread, Vermont ham, hollandaise, home fries.....12.00

Hot Smoked Salmon Scramble
soft scrambled eggs, crème fraiche, grilled red onion, asparagus.....10.00

Steak and Eggs
grilled Vermont tenderloin steak, home fries, farm eggs, tomato béarnaise.....14.00

Silken Tofu Scramble
home fries and fresh fruit..... 8.00

Sides
eggs your way, bacon and sausage, toast and homefires.....10.00
Shelburne Farms maple sausage, ham, bacon.....4.00
steel cut oatmeal.....7.00
fresh fruit plate.....7.00
fingerling home fries.....4.00
coffee, tea and juice.....1.75

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