The Dorset Inn, a quaint and charming lodging that is Vermont's oldest continuously operating inn, is the ideal place to spend a quiet weekend during the fall foliage season. Open since 1796, it is a place of gentility and romance. The well-appointed red-hued dining room exudes warmth from the glow of candlelight and the fireplace. This is adult restaurant in the best sense of the word: serious and purposeful, with surprising heft to the menu, gracious hospitality and a convivial atmosphere.
The seasonal New American menu sources many of its ingredients from local farms. There is veal and pork country paté with duck confit; roast turkey croquettes with gravy, cranberry sauce and Yukon gold puree; and a grilled flank steak marinated in Vermont maple syrup and Guinness stout. Items like the sautéed calves liver with applejack flamed cob smoked bacon sound appetizing, but are not for the faint of heart. The cozy New England tavern down the hall serves the same upscale bistro-style cuisine in a more casual atmosphere. We also recommend Bistro Henry which, although it is in a different town, is only six miles away. Breakfast at Up For Breakfast is obligatory.
8 Church St. & route 30
(802) 867-5500 Mon-Thurs, 5:30pm-9pm, Fri-Sun, 11:30am-2pm (in winter), 5:30p-9pm
- Jon Gatewood, Chef
- American (Traditional)
- Tasting Menu
RECOMMENDED DISHES See All
- Veal & Pork Country Paté - Studded with Duck Confit and Pistachios, Mission Fig Chutney, Herb Crostini
- Crispy Baked Maine Crab Cakes - Candied Lemon & Caper Rémoulade
- Pan Seared Duck Breast - Blueberry Demi-Glace, Warm Roasted Butternut Squash, Pecan & Sugar Pea Tendril Salad
- Roast Turkey Croquettes - Pan Gravy, Cranberry Sauce, Baby Peas & Yukon Gold Purée
- Grilled Flank Steak - Marinated in Vermont Maple Syrup & Guinness Stout, Horseradish Dijon Dripping Sauce, Crispy Buttermilk Onions & Yukon Gold Purée
- Dark Chocolate Torte - Chocolate Mousse with Brandied Morello Cherries & Dark Chocolate Genoise Draped in Chocolate Ganache