Everything that makes Vermont Special!
The Inn’s wonderful mix of old and new is as inviting as the warm greetings from Innkeepers, Jane & David Sandelman. This beautifully restored 1792 Inn, with it’s old wooden beams, white table cloths, candle light, smiling faces and beautiful photographs, offered a relaxed, casual elegance that made us feel at home and comfortable. The Menu changes weekly, using what is freshest and in season; milk, eggs, cheese and many other menu items are sourced from local farms. Scott Meyers, the Executive Chef, had been out that morning at a local farm selecting and picking the salad greens and other offerings of the evening.
As we settled in with a wonderful glass of Banfi Le Rime Chardonnay-Pinot Grigio Blend (Italy 2003), one of the evenings house selections (they offer an extensive wine list and full bar), and warm fresh rolls, it was obvious that the menu was anything but the “same old – same old.” For appetizers we sampled (and shared!) the house-made Beef & Lamb PatΘ, served with black plum chutney; Summer Vegetable Risotto glazed with oven roasted Vidalia onion soubise, both were a unique and superb blend of flavors; and last but not least (and certainly a first for us), Seared Kangaroo Top Round Steak garnished with organic red grapes and Cob Hill Gruyere. Even for the less adventurous diner the kangaroo is a must try. All the appetizers were presented beautifully, and each taste invited us to sit back, savor the flavors, and sigh.
The salads were light and oh so fresh! I had the Birch Hill Mesclun Green Salad with black currant vinaigrette and five year old gouda, and my dining companion had the Valley Brook Farms Spinach Salad with oven-roasted plum tomatoes, balsamic vinegar, sliced garlic, rosemary & asiago cheese. Through their artful presentation and flavor, both salads beautifully enhanced the dining experience.
Main course options included Seared Sea Scallops, Grilled Dry Rubbed NY Strip Steak, Sauteed Guinea Hen Breast, Slow Roasted Half Rack of Lamb, and Penne Pasta. We chose the Scallops, with black beluga lentils, charred sweet corn, fish stock & lavender. The Scallops were melt in your mouth fresh, with an incredible mix of flavors and tastes. The Guinea Hen was served with golden fingerlings, rainbow chard and nectarine & mint puree. It was wonderfully moist, and the puree created a blend of flavors that made it fresh and new.
Dessert choices (they correctly call them Sweets) are made fresh daily at the Inn, and included Nectarine Upside Down Cake, Star Anise & Almond Creme Brulee, Dark Chocolate Mousse with saffron marscapone, and Leeche Granite with seasonal fruit. We opted for the Cake and Mousse, along with coffee, and like the rest of the meal both were light and a mix of unexpected and delightful flavors. This was a perfect dining experience; one not to be missed!
The Inn at Weathersfield, just south of Woodstock, is open for dinning from Thursday to Saturday (schedule varies seasonally). A Bistro Menu in the Pub is also available. Reservations are requested, and can be made at 802-263-9217. Check the website for the weekly menu, and for special events such as Wine Tasting and an evening highlighting local farms.