Dinner Archives - The Inn At Round Barn Farm
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Labor Day Weekend Lobster Boil

Friday, September 4th, 2020

FRIDAY September 4th Takeaway or Picnic

Delicious ocean fresh Maine lobster, boiled to SaltyJimmz perfection with corn on the cob and Red Bliss potatoes.

Served with a Lemon Herb Slaw

Choose your FRIDAY Pick Up time at the end of the ordering process so we have it hot and fresh for you. If you would like to Stay and Picnic on our beautiful property, let us know in the notes section.

SaltyJimmz Summershack at the Round Barn Farm

Saturday, August 29th, 2020

It’s always summer where the ocean meets the mountains! Chef Sean Richards works his magic turning the freshest catch by Wood Mountain Fish into tasty sandwiches you and your family will come back to, time and again. Flaky white fish, enrobed with Lawson’s Finest Liquids beer batter, fried to golden perfection, topped with our own tartar sauce and lemony herb slaw. SaltyJimmz favorite lobster roll starts with fresh Maine lobster, steamed and hand picked here at the RBF, coated with a slick of lemony mayo, set in a housemade challah bun from our oven, with tender lettuce from Astrofarm in Northfield, VT. There’s more, of course: bbq, farm to table salads, bespoke cocktails, delectable desserts, local brews, wine you’ll want more of,

Farmhouse Dinner #2 Vermont Redux

Saturday, February 1st, 2020

Farmhouse Dinner Vermont Series #2

Chef Sean cooks for you in this introductory Vermont Farmhouse Dinner at the Inn at Round Barn Farm. Enjoy a delicious 4-course dinner lovingly created using the very best food from our neighboring farmer partners. Enjoy award winning cheese and whey-fed pork from VonTrapp Farmstead.  Feast on tender greens from Dave Hartshorn’s Green Mountain Harvest. Marvel at the sweetness of delectable winter vegetables from Bear Roots Farm. Revel in housemade gnocchi with browned butter with  Buttercup Squash and more. Settle in for a delicious treat including Chef Astrid’s scratch baked breads and desserts. Beer from Lawson’s Finest Liquids, and a curated wine list plus a whole lot more available for sale.

A Vermont Fresh Network Gold Barn property takes great care to be sure that you are presented with the very finest ingredients available. Chef Sean Richards and Astrid O’Connor choose and in many cases grow the ingredients showcased in their field to fork cuisine.

Call 802-496-2276 or email our innkeeper to reserve your space now!

$65. per person plus tax

Person of the Year Dinner – Mad River Valley Rotary Club

Wednesday, April 27th, 2016

Join us at the Mad River Valley Rotary Club Person of the Year Dinner as we celebrate the accomplishments of Valley residents Barb Gulisano and AnneMarie DeFreest. They worked tirelessly last year to make Bridge Street beautiful again after the much needed repairs to our historic Waitsfield Covered Bridge. Because of their efforts, there are beautiful period street lamps, tribute bricks, and benches made from reclaimed bridge deck planks.

The two Waitsfield residents were largely responsible for the beautification of Waitsfield’s Bridge Street this summer while a large municipal project was under way. Waitsfield’s Bridge Street and covered bridge were closed for extensive work, including repaving the street, rebuilding the storm drains, removing the pedestrian walkway on the bridge and replacing it among other things.

Early on in the process DeFreest and Gulisano came to the town seeking select board approval for a plan to enhance the work that was being done by selling engraved decorative bricks and plain bricks to enhance the sidewalk, selling plaques for benches made with decking from the covered bridge, selling plaques for streetlights on Bridge Street as well as raising funds to create seating by the abutments of the covered bridge.

Their efforts were hugely successful and the resulting engraved bricks on Bridge Street are a large and graphic testimonial to the relationships that people near and far have with The Valley, Waitsfield and Bridge Street. We are thrilled to celebrate their honor as Person of the Year.

Enjoy an amazing spring dinner curated by Round Farm Farm’s Executive Chef Charlie Menard. We’ll start with Cream of Spring Onion, Tarragon, and Roasted Asparagus Soup with Creme Fraiche and Honey. Choose between Roast Leg of Lamb with watercress, roasted morels, carrots, and creamy polenta or House Smoked Trout with ramp, ricotta gnocchi, peas, dills and lemon for your entree. We’ll finish with a RBF Rhubard Tart with Strawberry Chevre Ice Cream.

Tickets available exclusively online here.

April 27, 2016 at 5:30 pm  $50.

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