Select Wednesdays this Summer 2026 season:
July 1 | September 2 | October 8
A part of our A Taste of New England summer programming!
Enjoy a culinary feast in a spectacular setting. Returning this summer, Executive Chef Sean Blomgren works with our local partner farms and producers to highlight the best fresh flavors and ingredients of the area. Each dinner features a Vermont-inspired four course menu and includes a cocktail reception, wine pairing, and live music. Dinners are aimed at adults 21+
July 1, 2026
Featuring Triple J Pastures
This early‑summer dinner spotlights Triple J Pastures, a family‑run Vermont farm recognized for its commitment to regenerative practices, humane animal care, and responsibly raised beef and pork. Their approach prioritizes soil health and long‑term stewardship, resulting in proteins of exceptional quality, clarity, and flavor.
The menu will reflect what Vermont offers at the height of summer—freshly harvested vegetables, pasture‑raised meats, and clean, restrained preparations that allow each ingredient to stand on its own. Courses will be served family‑style at a long communal table, encouraging conversation, connection, and a shared appreciation for the season.
September 2, 2026
Featuring Jasper Hill Cellars
This September dinner explores the relationship between land, time, and craftsmanship—pairing Jasper Hill’s cellar‑aged cheeses with early fall produce, thoughtfully sourced proteins, and warm, composed preparations that reflect the shift in season. The menu is designed to feel both comforting and refined, capturing the sense of transition unique to early autumn in Vermont.
Rather than presenting cheese as a standalone course, Jasper Hill’s cheeses will be integrated throughout the multi‑course menu, appearing in nuanced and unexpected ways that enhance each dish without overwhelming it.
October 7, 2026
Featuring Runamok Maple and Vermont Wagyu
This October evening embraces the depth and abundance of late‑season Vermont, highlighting producers known for their patience, precision, and respect for craft. Runamok’s thoughtfully produced maple syrups will be woven throughout the menu with restraint and balance, while Vermont Wagyu provides an elegant, richly flavored foundation for the meal.
Hosted indoors around the hearth, the setting reflects the transition into fall—warm, intimate, and grounded in tradition. The menu leans into heartier preparations, longer cooking, and layered flavors, taking cues from the season as the growing year comes to a close.
