At the Essex Culinary Resort & Spa’s “interactive restaurant,” chefs converse with guests as they build polished apps and entrées using local meats and produce from the on-site garden.
Crispy oregano, extra virgin olive oil (GF)
Chicken & Waffles
Crispy leeks, savory waffle, rosemary maple
Pitchfork Arugula Salad
Strawberry, toasted almond, triple crème, honey vinaigrette (VEG, GF)
New York Strip
Potato gratin, shaved Brussels, marrow butter (GF)
Baby potatoes, spring vegetables, squash-blossom broth (GF)
Junction Pad Thai
Zucchini and summer squash noodles, scallion, peanuts, cilantro, lime (GF)
Triple Citrus Crème
Orange infused crème, basil-lime shortbread, lemon curd (GF)
Mango Chocolate Dome
Chocolate cake, mango mousse, mango curd
Ratings & Reviews...
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