On a recent dreary, foggy, night, we limped along Route 4 barely able to read the road signs. Running late because of the traffic and fog, we finally found the sign for the Vermont Inn. We had called to let them know we were running late. The others in our group were also late because of the fog. What a lousy night … on the outside.
Inside it was warm and cozy and the warmth of the fireplace was nothing compared to the warmth of the welcome we received from our host, one of the owners, Greg Smith.
We were seated immediately and promptly greeted by our waitress, Betty. Upon her recommendation we tried one of the evenings wine specials, Chardonnay, Toasted Head, 2001. Between the warmth from the fireplace and the superb choice of wine the dreariness of the evening quickly fell away.
We began with the Portobello Mushroom, Seafood Ravioli, and the Mussels Dijon. All good choices but the Mussels Dijon were so good that I thought my husband was going to pick up the bowl and drink the sauce. Fortunately, he showed restraint and used the homemade Herb Roll and a spoon to completely clean the bowl.
Next, Caesar Salads, anchovies optional, of course, and a Garden Salad with Raspberry Vinaigrette. The salads were just the right size, not so large that you no longer wanted dinner, but substantial enough to feel you’d “eaten your veggies”.
For Entrees we tried one of the evening’s specials, Trout Medley, which was a filet of rainbow trout pan fried with scallops and shrimp and topped with a lobster veloute; Baked Stuffed Trout, with a bread, cracker, and clam stuffing with parmesan cheese and topped with lobster veloute; Eggplant Parmesan topped with a very tasty and spicy marinara and served over bowtie pasta; and Vermont Baked Veal, stuffed with spinach, shallots, bacon, and Vermont cheddar cheese served with red potatoes and perfectly cooked broccoli spears.
We probably could have skipped dessert but since they are freshly made on the premises we decided to indulge. Boy what an indulgence. Chocolate Mousse, very rich; Maple Walnut Cheesecake, Nana’s Brownie Sundae with Vanilla Ice Cream and Hot Fudge Sauce; and last but not least, Warm Apple Crisp topped with Vanilla Ice Cream. Don’t make the mistake our dining companion made. He was on call that night and decided to check in with his service before the desserts arrived. Somehow, when he got back his dessert looked substantially smaller than the rest of ours.
Let’s be real, should we let that warm apple crisp get cold just because he had to call one of his patients? I knew you’d understand. All of this with steaming cups of tea and coffee. You couldn’t ask for a better end to a dreary night
The Vermont Inn, a warming experience from beginning to end.