Breakfast

Coffee, tea and hot chocolate are available at 6:30 every morning. Wake up and come down and pour a cup. We use only 100% columbian beans.

With most breakfasts we will serve one or several of the following, bacon, ham steak, homemade sage sausage, bratwurst, homemade corned beef hash, homemade scrapple, fried smelt, finnin haddie, fried perch, home fries, baked stuffed tomato, fried green tomatoes, grilled whole mushrooms, roasted fresh garden vegetables, homemade baked beans, oven roasted potatoes, fried butternut or kabocha squash, fried squash blossums, broiled baby zuccini.

Breads may be hot fresh sourdough, hardrolls, bagles, croissants, muffins, quick breads, biscuits, or english muffins.

In addition to the entree there is always fruit and cereal, or Lorraines'
famous homemade granola.

We also serve before the entree juice or fresh fruit.

We serve nothing but real maple syrup harvested and boiled this past spring.

Typical breakfasts are as follows:

Buttermilk pancakes with fried egg

Village Inn style breakfast sandwich
2 eggs over easy, homemade sage sausage, topped with provolone cheese and served on a large toasted hardroll

Sourdough waffles served with maple syrup

Homemade corned beef hash with poached eggs

Steamed oatmeal with maple baked apple

3 cheese pesto omelete

Eggs any style

Farmers omelete
Potatoes, Grafton cheddar cheese, onions, ham, peppers, mushrooms, tossed in a very hot pan in olive oil and a pinch of roasted garlic and seared then folded into the eggs

Fresh garden herbed omelete with dilled smoked Salmon

Summertime garden omelete
An assortment of whatever is ready in the garden and tossed in a very hot pan with a pinch of roasted garlic and olive oil. Sometimes with homegrown dried tomatoes and sometimes with fresh green or ripe tomatoes.
Always with fresh basil.

French toast our style
Homemade sourdough sliced thick and soaked in egg, orange zest and a pinch of nutmeg. Served with maple syrup

Blintzes

Stuffed with a combination of farmers, recotta and parmesian cheese. Served with either sauteed elderberrys, blackberrys, rasberrys, strawberrys, blueberrys, fresh rummed rhubarb and topped with a dolop of sour cream.

Crepes

A traditional apple crepe with fresh apples in the batter, covered with cinnamon sugar and sour cream.

A plain crepe rolled with cinnamon sugar and sourcream and laced with rummed fresh rhubarb.

A plain crepe stuffed with wild apples saute. These apples are sauteed in butter, sugar, lemon zest, cinnamon, pinch of nutmeg, and meyers rum.

Eggs Benedict
2 poached eggs on a slab of ham served on english muffins and topped with hollindaise sauce

Yogurt Parfaits
Served with fresh fruit and two soft boiled eggs on the side

Apple dumplings
Served with maple syrup and two soft boiled eggs on the side

Dinner at the Village Inn

Dinner is available only to groups that book the whole house
Being that all food is prepared fresh, dinners are served by reservation only
We have three price ranges being $25.00, $30.00 and $35.00 with a few exceptions "according to the market".
All dinners are served family style.
Eat as much as you like.
No doggie bags.
Dinner is served at your predetermined time.
Dinner price includes entree, always fresh vegetables, Potatoes, large bowl of Salad with homemade dressing, Homemade bread or rolls just out of the oven, dessert and coffee or tea.
You are welcome to bring wine and liquor for a cocktail. All alcohol and beverages are byob
You are welcome to bring appetizers or cheese and crackers to enjoy prior to dinner.

$25.00 dinners
Eggplant parmesian, Spaghetti & meatballs, Beef stew, Pot roast of Beef, Hungarian pork goulash served with homemade egg noodles, Lazagna, Chili, Seafood Chowder, Chicken & bisquet, Chicken tetrezini, Chicken cacciatorie, Oven country baked chicken and gravy, Hamburger-hotdog-minute steak, or Chicken and ribs BBcue on the back porch, with corn on the cob and potato salad (warm weather only), Fish fry, Grilled bratwursts and sauerkraut with hot german potato salad.

$30.00 dinners
Roast loin of pork, Roast top sirloin of beef, Whole roast stuffed turkey, Baked Ham, Butterflied marinated and grilled leg of lamb, Broiled or baked or grilled or stuffed, strictly fresh, fish filet (scrod, sole, salmon, tuna, shark, swordfish,etc.), Baked stuffed pork chops, Sauerbratin, Kassler Ripchen, Slow roasted extra crispy fresh herb stuffed duckling glazed with brandied plums.

$35.00 dinners
Tenderloin of beef served one of three ways.
(market price)

Wrapped in bacon and sauteed slowly in butter with portabella mushrooms, shallots and parsley. Finished with port wine.

Wrapped in Bacon and sauteed slowly in butter and served with a sauce bernaise.

Coated with pate du foie gras and brandy, wrapped in a buttery puff pastry and baked at a very high heat. Served with sauce bernaise.

New England clam bake(chicken quarter, lobster, corn on the cob, steamers)
(market price)

Veal ludwig

A veal cutlet pounded paper thin, lightly in breadcrumbs and flour and sauteed in butter, finished with whole butterflied shrimp, oysters, shallots, chopped parsley, white wine, heavy cream and fresh asparagus

Whole roast or poached fish

This is a whole strpped bass or salmon, poached or roasted over hardwood coals and served whole to the table. Fish done this way is unbelievably good. Scaled, but with the skin and head left on, the fish is extremely moist. Before poaching or roasting the fish is stuffed with fennel branches and flowers. If poached it is served with a sauce made from the stock that the fish is poached in with a splash of lemon, butter and white wine and laced with chopped parsley and heavy cream. If roasted, I make a coconut milk, ripe mango, and curry puree for dipping.

Additional entrees served

Shrimp scampi, Baked stuffed shrimp, Hardwood grilled New York Sirloin steak with roasted portabella mushrooms, Grilled loin of lamb, Whole roast lamb, Englsh mixed grill(sausage,lamb chop,bacon,pork chop,steak),Whole roast suckling pig, Boullibaise(clams, oysters, shrimp, fish filet,crab, mussels,scallops,and squid simmered in tomatoes and herbs and laced with white wine and saffron - served with homemade bread for dipping), Roast dry aged prime rib of beef encrusted in garlic and rosemary, Roast stuffed pheasant with a champagne dijon mustard sauce served with wild rice.

Desserts
all freshly made at the Inn

Black Forest cake, Apple strudle, Baklava cheesecake, Assorted aged cheeses (you supply the port), Strawberry shortcake, Mocha rolls, Hot apple pie with ice cream, Fresh strawberrys (in season) and hot belgium chocolate fondue.

If you would like an entree and don't see it here, we can do it. please inquire for pricing

Gifts from the Inn

All Gifts are produced locally either at the Village Inn or through close friends living in the area. Nothing imported or mass produced. Just, real, good old fashioned, local, Vermont products that you can't beat.
Everything we process and offer to you, we grow with the exception of some small items like lemon and orange, cinnamon etc.

Take some Vermont home with you.

To contact us call

802-626-3161

or

e-mail us

Maple Syrup

We only sell medium or dark amber syrup. If you want another grade like Fancy or B we can get it for you. The procedure for making maple syrup is hard work. The Sugar Maple is tapped in late February or early March. When the weather starts to warm the sap starts to flow. Whether piped or hauled the sap ends up in a sugar house and is boiled very rapidly to a syrup stage where it is drawn off and bottled. The later the season the sap is harvested, the darker it gets. We find the most flavorable is Amber and B grade. It can take up to 40 gallons of sap to make 1 gallon of syrup. Occasionally, there are sugar on snow parties at these sugar houses where you can eat caramelized maple syrup on snow, donuts and real dill pickles to cut the sweetness. Something your kids will never forget.

Gallon......$35.00

1/2 Gallon......$20.00

Quart......$10.00

Pint......$7.50

Shipping not included

From our Bees

Honey & Comb

Late Summer Honey Comb (Darker) - Early Summer Honey comb (Lighter)

$5.00 - per container Approx. 12 oz. (usually more)

Honey Comb is eaten as is. The wax becomes soft and like gum when chewed. It can be swallowed when the honey is all gone. Some people consume honey comb remembering the old days when this was sold over the counter at grocery stores. Most people today eat honey comb to build their auto immune system. Honey and wax are processed by bees as food and as a building material to hold that food in the hive. Since it is directly related to pollen, eating both the wax and honey daily, year round, allows most hay fever victims relief. If you find that you sneeze a lot, or are allergic to, early summer pollen then the comb from early summer is best for you. If you suffer from Goldenrod or later summer pollen then the darker comb would be better for you. This helps best if you are local in that it is the local flora that you are effected by, however, we have people from all over the world buying this comb. With some, this works very well, a teaspoon a day (about the size of a butter patty) keeps the doctor away. We love honeycomb spread on homemade toast in the morning.

Honey

This Honey is packaged raw. That means that we only strain the honey and do not heat it. Most honey packers heat their honey so that they can package it easier. As the bee ingests the nectar from the blossom, enzymes are introduced to the liquid. This bee, a forager and an older bee, then returns to the hive with a load of nectar and pollen and passes this nectar on to a nurse bee which is a younger bee. These nurse bees take the nectar and decide where to put it and then store it in a wax cell. They dehydrate it to the proper moisture content and then cap it for storage. This honey, if left alone will last forever. It will not promote bacterial growth and is often used on wounds that have difficulty in healing, as a dressing. Often this honey will crystallize in that it has not been heated. When crystallized it is better to spread on toast. To re-liquify just warm gently not over 140 degrees.
It takes 1 bee 6000 flights to make 1 teaspoon of honey.
Liquid Gold

1 Quart - $10.00
1 Pt. - $5.00
Bulk at $2.50 lb

Shipping not included

Bees Wax

Much in demand because of it's beautiful aroma when burning as a candle. Bees wax is a natural product derived from honey. The bee consumes nectar or honey and will produce wax flakes from a gland on it's back. Another bee will harvest this wax flake and chew it to make it soft and pliable and then form it into a sextagonal cell for storage of honey or for brood production. Bees wax melts at a higher temperature than petroleum based waxes therefore giving the candle a longer burn life. This wax is also used in lip balms, salves, waterproofing applications and as lubricants.

$3.50 - Lb

Shipping not included

Bees Wax Candles

We have candles in stock

Pictures coming soo

Soaps

Honey/Cornmeal soap scented with rosemary

We now have a nice selection of locally made soaps

Pictures coming soon

Home Canned Goods from our Kitchen

Dill Pickles

Bread & Butter Pickles

Pickled Beets

Global Warming Salsa

	Hand Cut Sauerkraut
	We hand cut this homegrown cabbage to make this sauerkraut. A favorite reciepe of ours is to cut up a piece of bacon and fry till brown in a heavy skillet. Add a chopped onion and apple with a tablespoon of caraway seed. We then add 2 tablespoons of maple syrup to lightly sweeten the kraut. Place a nice piece of smoked sausage, kassler ripchen ( smoked loin of pork as seen above), bratwurst, pastrami or ham hocks on the kraut and simmer slowly till done. Serve with potato dumplings, pancakes or just plain boiled potatoes. The Porter you see in the photo is freshly brewed from Kingdom Brewery in Victory. 1 quart - $7.50 1 pint - 4.00 shipping not included

Bavarian Red Cabbage

Blackberry Jam

Rhubarb Chutney

Strawberry Rhubarb Jam

Wild Elderberry Jam

Homemade Herbed Vinegar

	Stewed Apple Wedges
		These stewed apples are a combination of wild and cultivated apples. They are delicious and are excellent hot or cold. These apples can be used to stuff a crepe with sour cream, on top of potato pancakes or to stuff a loin of pork. We prepare these apples with lemon zest, cinnamon, nutmeg, Meyers Rum, butter and honey. All genuine ingredients and no short cuts. Unlike apple sauce this is a chunky sauce that can be eaten as is. 1 Qt. - $7.50 1 Pt. - $4.00 Shipping not included

Concord Grape Jam

Lemon Honey Jelly

Marinara Sauce

Barbecue Sauce

Lorraines Famous Hot Peppers in Olive Oil

Honey Almond Granolla

Cauliflower Pickle

Home grown & Wild Teas, Medicinals & Herbs

Wild Mint Tea

Catnip

Sage

Thyme

Mullen

Lemon Balm