Barnard Inn Restaurant

Formal Dining

Will Dodson, Chef & Owner

Our formal dining room is the quintessential setting for an elegant meal.  We encourage you to relax and take your time to enjoy a quiet moment with loved ones.

Yes, a reservation is required in the formal dining room and we do take a CC# to confirm the reservation.  Cancelations within 48 hrs of your reservation will incur a $25/head fee.

(The formal dining rooms are reserved for adults only.  Max’s Tavern welcomes all ages.)

$70 per person – Includes: First Course, Entree & Dessert

Beverages & Gratuity are not included.

We are a non-device restaurant. Please – no devices at the table.

This is a SAMPLE menu.  Menu items are subject to change daily.

First Course may include

  • Tomato Bisque

    Slow cooked tomatoes topped with VT sharp cheddar cheese gratin

  • Chilled Rhubarb Soup

    Organic- just harvested rhubarb topped w/creme fraiche, balsamic reduction, fresh mint & pickled onion

  • Arugula Salad

    Baby arugula w/ripe strawberries, our maple whisky cask aged white balsamic vinaigrette, toasted pine nuts & tarentaise cheese

  • Spring Rolls

    Local pork with ginger & scallions, tangy Thai chili-tamari soy sauce with cool toasted sesame Asian noodles & pickled ginger

Entrees may include

  • Crispy Seared Salmon

    Farroe Island salmon with Thai Willy-tamari soy glaze, pickled ginger & aromatic rice

  • Apple-Rutabaga & Leek Tartlette

    Vegetarian tart roasted porcini & apples in a savory puff pastry crust w/baby arugula salad

  • Heritage Pork

    Hampsch Farm heritage pork, herb marinated, pan roasted with whole grain mustard pan jus & bacon cheddar mashed potatoes

  • Rack of Lamb

    Rosemary, thyme, garlic & chili marinated with our herb roasted fingerling potatoes, cabernet glace de viande

  • Daily Handmade Pastas

    Check our daily menu for the fresh pasta of the day - gnocchi, fettucini, linguini. . . Choices may include alfredo, light fresh basil white wine-lemon sauce, daily foraged mushrooms, bolognaise, etc. . .