Treat yourself by adding a seasonal dinner to your stay in the Rennsli cabin. Dinner is served family style at the main house + timing is built around your schedule. All main ingredients are locally sourced from our neighborhood farms (Riversong, Adams, Boyd, High Goose, Hill Top) + are free from hormones, additives + preservatives. Menu will change with the seasons, focused on fresh + locally raised meat and produce.  Vegan + vegetarian dinners are available.  We require one week advance reservation but feel free to give us a shout out + we can see if we can make it on demand. BYOB.

SPRING

 

Lamb Stew with New Potatoes + Shallots

    This lemon-seasoned stew is finished with  an Italian mix of chopped garlic, parsley + lemon rind.

    Lamb is locally sourced, just up the hill, from Becky at Hilltop Farm in East Dover.

      

Asparagus with Lemon Sauce

    Give your immune system a kick start with the light, fresh taste of spring-fresh asparagus.

 

Parsley and Arugula Salad

    Light but full of flavor, this tangy salad blends fresh parsley, arugula, spinach and capers + is topped

    with thin shavings of Vermont cheddar + a balsamic mustard vinaigrette

 

Homemade Vanilla Bean Ice Cream with Maple Syrup.

SUMMER

 

Vichyssoise

    This classic, chilled summer soup is based on the flavorful combination of leeks and potatoes, made

    luxuriously velvety by adding dairy (or soy) cream.

 

Pan-Seared Tuna Nicoise

    Certified sustainable by the Marine Stewarship Council, our Tuna Nicoise is pan-seared then served over

    a bed of Rennsli mixed greens, green beans, new potatoes, bell peppers and shitake mushrooms. Dressed

    with a light garlic vinaigrette.

 

Squash Fritters with Tangy Zucchini Relish

    Fresh squash from the garden is lightly breaded + fried in avocado oil then topped with a gentle basil

    pistou sauce with a side of tangy homemade zucchini relish.

 

Summer Berries in a Warm Sabayon Glaze

    Seasonal berries from High Goose Farm gently marinated in dessert wine and lightly broiled to form

    a crisp, caramelized topping

AUTUMN

 

Roasted Garlic + Squash Soup

    Homegrown squash is first slowly roasted then whipped together with roasted garlic, homemade vegetable

    stock, onion, thyme, coriander + fresh marjoram.

 

Stuffed Roast Loin of Pork with Apple Sauce

    Our Rennsli grown pork is trimmed, scored + filled with chopped leeks, apricots, dates + thyme

    then slowly roasted. Served with homemade apple sauce, sourced from Dwight Miller Orchards in

    Dummerston, VT.

 

Red Onion + Shitake Mushroom Tartlets with Goat Cheese

    Crisp and savory, these powerful little tarlets are gently dressed with a garlic infused French dressing.

 

Sticky Pear Pudding

   Pears are at their best in Autumn.  Our sticky pear pudding melts the flavors of pear, clove, coffee +

   maple syrup together for melt in your mouth goodness.  Pears are sourced from Dwight Miller Orchards

   in Dummerston, VT.

WINTER

 

Moroccan Spiced Mutton Soup

    Classic North African spices, ginger, turmeric + cinnamon, are combined with chickpeas and mutton

    from Hilltop Farm to form this hearty soup (can also be served as main course).

 

Emu Bourguignonne

    This classic French dish substitutes local emu from Adams Farm in Wilmington, VT for less- sustainable beef,            cooked in Burgundy style, with red wine, small pieces of bacon, baby onions + mushrooms.          

Potatoes and Parsnips baked with Garlic + Cream

    Our version of classic potatoes au gratin is sure to please. Potatoes and Parsnips grown on Rennsli Farm.

 

Winter Mesclun Salad

    This chopped salad has a little bit of everything: shredded carrots + beets from the root cellar, spinach, arugula,        sorrel, radicchio, endive, mint, dill + chervil topped with homemade creamy Roquefort Dressing.

Flourless Chocolate Espresso Cake with Raspberry Sauce

    Rich, velvety chocolate cake with a dense, silky texture that is apt to please. Topped with a lightly

    sweetened raspberry sauce.