Log Cabin Dinner Menu

Appetizers

Vermont Baked Camembert with Cranberry Chutney.  Local Camembert  wrapped in puff pastry with cranberry chutney and  baked to Golden Brown.  This dish is a delicious warm treat on a chilly New England night.

Smoked Trout stuffed Mushroom Cap.  This earthy snack brings the flavors of the Green Mountains directly to the table with ingredients that could literally be found within walking distance of the Cabin.

Satay of Chicken with three Vermont  Maple Dipping Sauces.  Tangy Maple Barbeque, spicy Maple Dijon, and  sweet Maple Balsamic.   All Natural chicken New England poultry is free from antibiotics and hormones.

Vermont Cheese plate with local  Vermont apple chutney and fresh Red Hen Bread. Vermont farm house cheeses  are some of the best in the world.  Enjoy a selection of 3 with local bread and Vermont apple chutney.

Soups and Salads

Split Pea soup.  A yankee classic.

Roasted Squash soup.  This pureed soup of local squashes is a delicious winter warmer. A hint of maple and seasonal aromatics bring you home to Vermont.

Smoke Cheddar Ale Soup with Cabot Cheese and Magic Hat Single Chair ale.  As local as it gets.

Roasted Beet Salad with Citrus Vinaigrette.  Local root Vegetables with a light citrus dressing, seasonal flavors fused with a taste of warmer climates.

Corn Chowder.  A treat of late autumn.  Smokey with Vermont Smoke and Cure Bacon, sweet with Vermont sweet corn, and creamy with Cabot Cream.

Main Courses

Chicken Cacciatore.  The “hunters” braze.  All Natural New England poultry pan seared and slow roasted to fork tender.  Served with vegetables roasted in their own juices over soft polenta with wilted Kale.  Old world goodness.

Fish Cakes  with Lemon Aioli.  Served with roasted vegetable medley and baked yams.  A coastal New England favorite made with Atlantic Cod and line-caught Salmon from Nova Scotia.  Lightly breaded and pan seared to Golden Brown.

Yankee Pot Roast with Sprouts and Cheddar Mashed Potatoes.   There is nothing like slow cooking to comfort the soul.  This all-natural beef is seared and simmered all day, low and slow.  Served with Roasted  Sprouts and Vermont Cheddar Mashed potatoes.

Slow Roasted Pulled Pork Shoulder with Maple Barbeque, fresh Corn Bread and Cream Cole Slaw.  Local all Natural Pork shoulder Slow Roasted until if falls apart.  Local produce in the traditional slaw and hot fresh corn bread accompany this down home dish.

Desserts

Berry Cobbler and Ice Cream.  Ben and Jerry’s of Course!

Vermont Apple Pie.   What else can we say.  Ben and Jerry will be on hand, or maybe some melted Vermont Cheddar, the way we like it.

Pumpkin Cheese Cake with crème fraiche.  Nutmeg and cinnamon spice this velvety traditional dessert.

Chocolate torte.  A dark, rich chocolate cake for the chocolate fanatics.