The Inn At Shelburne Farms

The Inn At Shelburne Farms

Hotel, Breakfast Spot, and Park
Shelburne
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The Inn At Shelburne Farms
9.0/10
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MenuMenu
Dinner 3Breakfast 4Brunch 4Dessert 9Sunday Supper Menu 7
Appetizers and Salads​
Sunchoke Chowder
10.00
Fennel, wild leeks.
Pickled Radish and Fiddlehead Salad
12.00
Toasted sunflower seeds, Peaked Mountain Farm “Vermont Dandy Tomme”, honey-ramp mustard.
Poached Rhubarb Salad
12.00
Fennel, arugula, spicy smoked almonds, fennel-citrus vinaigrette.
Butcher Board
15.00
Lamb rib terrine, lamb-green garlic terrine, chicken liver pâte, bacon and beef dumpling, house pickels.
Market Garden Greens
10.00
Maple-rhubarb vinaigrette.
Moroccan Lamb and Chickpea Crepes
14.00
Harissa​ yogurt sauce.
Housemade Flour Tortilla
12.00
Champlain Creamery queso fresco, Shelburne Farms cheddar, spring vegetables, radish pico de gallo.
Entrees​
An 18% gratuity will be added to parties of eight or more guests.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Misty Knoll Grilled Chicken
27.00
Pheasant back mushroom- chèvre ravioli, braised greens, pan sauce.
Stinging Nettle and Ricotta Gnocchi
26.00
Foraged spring vegetables, Shelburne Farms Clothbound cheddar, mushroom purée.
Shelburne Farms Beef Rib Roast
34.00
Twice baked potato, creamy chard, horseradish crème fraîche.
“Run Free” Farm Veal Roulade
33.00
Cheddar soufflé, chard, mustard pan sauce, spicy rhubarb coulis.
Spring Rabbit Pot Pie
28.00
Carrots, ramps, asparagus, fiddleheads.
Seared Day Boat Scallops
32.00
Fennel-lobster latke, Vermont Smoke and Cure bacon and ‘Vidalia’ onion vinaigrette.
Roasted Leg of Spring Lamb
32.00
Green garlic mashed potatoes, fiddleheads, ramps, olive tapenade.
Steel Cut Oats Risotto
26.00
Baby spinach, ramp pesto.
Eggs Benedict
13.00
House-made English muffin, Vermont ham, wilted greens, hollandaise, home fries.
Spring Omelet
12.00
Green garlic sausage, fiddleheads, leeks, Shelburne Farms cheddar, sun-dried tomato crème fraîche, home fries, O-Bread toast.
Foraged Spring Frittata
13.00
Fiddleheads, leeks, pheasant back mushrooms, nettle pesto, Peaked Mountain Farm “Vermont Dandy Tomme”, home fries, O-Bread toast.
House-Cured Corned Beef Hash
14.00
Shelburne Farms beef, potatoes, onions, sunchokes, fiddleheads, two eggs any style, home fries, O-Bread toast.
Farmhouse Breakfast
11.00
Two eggs any style, home fries, bacon, ham, or house-made chicken sausage, O-Bread toast.
Shelburne Farms Maple Granola
9.00
House-made​ yogurt, fresh fruit.
Buttermilk Oat Pancakes
12.00
Rhubarb ginger jam, maple mascarpone.
Shelburne Farms Braised Lamb
14.00
Two poached eggs, fiddleheads, micro greens, spring mint gremolata, home fries.
Sides​
Sides
House-Cured Corned Beef Hash.
5.00
Fresh Fruit.
4.00
Ham, Bacon, or House-Nade Chicken Sausage
4.00
Home Fries.
4.00
Beverages​
An 18% gratuity will be added to parties of six or more guests.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Green Mountain Coffee
2.00
Harney and Sons Teas
2.00
Espresso and Cappuccino.
3.00 - 4.00
Vermont Liberty Teas
Juices
2.00
Mimosa, Apple Cider Mimosa or Bloody Mary
10.00
Eggs Benedict
13.00
House-made English muffin, Vermont ham, wilted greens, hollandaise, home fries.
Spring Omelet
12.00
Asparagus, walking onion, Scholten Family Farm ‘Weybridge’, sun-dried tomato crème fraîche, home fries, O-Bread toast.
Foraged Spring Frittata
13.00
Pancetta, pea shoots, pheasant back mushrooms, green garlic, Shelburne Farms ‘Clothbound Cheddar’, home fries, O-Bread toast.
House-Cured Corned Beef Hash
14.00
Shelburne Farms beef, potatoes, onions, sunchokes, asparagus, two eggs any style, home fries, O-Bread toast.
Vegetable Egg Benedict
13.00
House-made focaccia, roasted tomato, wilted greens, fiddleheads, ramp pesto hollandaise, home fries.
Vermont Pork Schnitzel
15.00
House-made pink peppercorn spätzle, asparagus, pheasant back mushroom hunter’s sauce.
Farmhouse Breakfast
11.00
Two eggs any style, home fries, bacon, ham, or house-made chicken sausage, O-Bread toast.
Shelburne Farms Maple Granola
9.00
House-made​ yogurt, fresh fruit.
Maple Oat Raisin French Toast
12.00
Strawberry rhubarb ginger jam, maple mascarpone.
Shelburne Farms Braised Lamb
14.00
Two poached eggs, fiddleheads, micro greens, spring mint gremolata, home fries, O-Bread Toast.
Misty Knoll Smoked Chicken Crêpes
14.00
Foraged oyster mushrooms, asparagus and green garlic slaw, Shelburne Farms cheddar and tomato sauce.
Sides​
Ham, Bacon, or House-Made Chicken Sausage.
4.00
Home Fries.
4.00
House-Cured Corned Beef Hash.
5.00
Fresh Fruit.
4.00
Beverages​
An 18% gratuity will be added to parties of six or more guests.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Green Mountain Coffee.
2.00
Harney and Sons Teas
2.00
Espresso and Cappuccino
4.00 - 300.00
Vermont Liberty Teas
2.00
Juices
2.00
Mimosa, Apple Cider Mimosa or Bloody Mary
10.00
Chocolate-Chai Mille Crêpes Cake
10.00
White chocolate-chai ganache, milk chocolate, crème anglaîse.
Caramel Layered Funnel Cake
10.00
Dark chocolate ganache, butterscotch ice cream, hot fudge.
Vermont Honey Mead Crème Brûlée
9.00
Vanilla sugar shortbread.
Rhubarb Bread Pudding
9.00
Rhubarb-orange coulis, honey-ginger ice cream.
Shelburne Farms Maple Buttermilk Tart
10.00
Walnut​ crust, whipped cream.
Vermont Cheese Plate
14.00
Coffee & Tea​
Uncommon Grounds Espresso and Cappuccino
3.00 - 4.00
Vermont Liberty Teas
Green Mountain Coffee Roasters Coffee
2.00
Harney and Sons Teas
2.00
Coffee & Tea​: Single Malt Scotch
Glenlivet 18yr
16.00
Glenlivet 12yr
12.00
Oban 14yr
20.00
Talisker 10yr
12.00
Macallan 12yr
12.00
Laguvulin 16yr
22.00
Coffee & Tea​: Cognac
Hennessy Paradis
40.00
Courvoisier V.S.O.P
11.00
Hennessy V.S.O.P.
12.00
Remy Martin X.O.,
30.00
Remy Martin V.S.O.P
12.00
Calvados
12.00
Coffee & Tea​: Single Cask Bourbon
Maker’s Mark
10.00
Knob Creek
12.00
Woodford Reserve
12.00
Basil Hayden
12.00
Booker’s
16.00
Coffee & Tea​: Cordials
Grand Marnier
28.00
“Cuvée Centenaire”
Amaretto di Saronno
10.00
Drambuie
10.00
Sambuca
10.00
Benedictine
10.00
B&B
10.00
Grand Marnier
10.00
Tia Maria
10.00
Bailey's
10.00
Coffee & Tea​: Port
Sandeman 20 Year Tawny
16.00
Grahams Six Grapes
9.00
Otima 10 Year
12.00
Warres LBV 1992
12.00
Sandeman Founders
10.00
Fiest Ruby Baronio
10.00
Coffee & Tea​: Dessert Wine
Visciole, Querci Antica, Le Marche, Italy, NV
12.00
Vidal Ice Wine, Jackson-Triggs, Niagara, Canada, NV
14.00
Ice Cider, Eden, VT, 2009
12.00
Moscato d’Asti, Elio Perrone, Piedmont, Italy, NV
8.00
$35 per person
Family Salad
Mizuna, grilled asparagus, fennel, honey-citrus vinaigrette.
Entrée​
Slow Roasted Beef Brisket
Chili pepper BBQ sauce.
Fennel Crusted “Run Free” Farm Veal
Rhubarb​ chutney.
Stuffed Leg and Thigh of Misty Knoll Chicken
Herbed chicken mousse, green garlic sauce.
Oregano Lasagna
Roasted tomatoes, squash, pea shoots, béchamel sauce.
Sides from the Garden​
Mushroom-Potato Gratin
Braised Greens
Savory Bite​
Shelburne Farms One-Year Cheddar
Sweet Bite​
Shelburne Farms Honey Cornmeal Cake
Inn Garden thyme, raspberry-lemon whipped cream.
Wines by the Carafe​
20.00
Vinho Verde, Fâmega, Portugal, 2011
Tempranillo, Senda 66, La Mancha, Spain, 2008

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The Inn At Shelburne Farms
1611 Harbor Rd
Shelburne, VT 05482
United States
At: Shelburne Farms
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