Best Dishes,  Restaurant Visit/Review,  Vermont

Dinner at the Inn

Last summer, when we got married, my husband and I received many gift cards and gift certificates along with our wedding presents. The last of our certificates was for the Inn at Shelburne Farms and we just used it last week. We had gone to breakfast there on Monday, and had, well – not a great experience, but we still had about $140 left to use, so we went back for dinner on Tuesday, and had a delicious meal.

We started with drinks – a local brew for my husband and a glass of Cayuga White from Shelburne Vineyard for me.

For an appetizer, we ordered the Shelburne Cheddar flatbread, which was topped with grilled zucchini, goat cheese and tender squash blossoms. It was light and delicate with a perfectly crispy crust.

For my dinner, I had the Seared Day Boat Scallops, which came with a salad of succulent lobster, savory vegetables and sweet roasted peppers, served over a puree of radishes and topped with a basil aioli. The scallops were cooked beautifully – seared on the outside and sweet in the middle, and the radish puree was like butter – if I knew how to make radishes like that, I’d eat them every day.

My husband ordered the Misty Knoll Grilled Chicken, which came with roasted fennel and green beans, served over a sweet potato hash (with bacon!) and topped with a green pea and cilantro aioli. The chicken was soooo delicious – quite possibly the best chicken either of us has ever had.

For dessert, we shared a glass of Ice Cider, which was crisp and sweet.

I ordered the Orange & Coriander Creme Caramel, which came with a shortbread cookie. I could have done without the cookie (it got soggy), but the creme was to die for – sweet, silky, and deliciously complex.

My husband ordered the Strawberry Triple Threat – strawberry semifreddo, strawberry gelato (or something similar), and a little cocktail of strawberry sorbet and champagne. It was all refreshing and super-yummy.

Overall, it was an incredibly delicious meal – very expensive, so something we wouldn’t normally have done, but we enjoyed every bite.

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