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Make the Most of your Spruce Peak Stay by Planning Ahead.

A SNOWY FORECAST PRACTICALLY BEGS FOR HOME COOKING THAT WARM YOUR SOUL. ALPINE HALL’S EXECUTIVE CHEF SEAN BLOMGREN DESCRIBES HOW TO DRESS UP TRADITIONAL FAVORITES.

Apple Pie Pancakes 

"There are so many different variations
of pancakes, but after a trip to a nearby orchard this past fall, we thought, what
better way to highlight our amazing bounty than by integrating Vermont apples into a winter breakfast classic? As part of Alpine Hall’s mission, we draw inspiration from local producers and showcase homegrown flavors in every facet of our menu. Plus, who doesn’t love having dessert for breakfast?"

Duck Confit Grilled Cheese

"To me, nothing screams comfort food more than gooey grilled cheese. We found a fun way to elevate this childhood classic by incorporating luscious duck confit and our own Spruce Peak Blueberry Preserves (from Blake Hill Farm in Windsor, VT), resulting in a deeply satisfying salty-sweet balance."

Bucatini And Meatballs

"When developing Alpine Hall’s menu, we looked
to traditional dishes that would lend themselves well to gatherings of families and friends. What started as spaghetti and meatballs evolved into the bucatini platter that we serve today. House made meatballs from local beef and pork are complimented by a heartier, more elegant pasta. Instead of a standard marinara, we use vodka sauce, spiked with heavy cream and plenty of fresh parmesan. It instantly became a best-seller."

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