Harvest Dinner in the Barn

The last big table of the season. Margo cooks a five-course supper from Vermont farms: roast delicata squash with brown butter, a cheddar-and-leek tart, braised pork shoulder or a mushroom pot pie, and the maple pie everyone talks about.

Seating is family-style at the long table, six to a group, and you’ll sit with whoever you came with. Beer and wine from Vermont are available at the bar, and the price covers the food and the service. Vegetarian and gluten-free dishes are cooked when you tell us in advance.

Good to know

The barn is heated, but it’s a barn: bring a sweater. Overnight rooms at the inn are $30 off for dinner guests.