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Fresh Butternut Squash Soup with Maine Scallop & Crab Cake 14. Pot Pie of Vermont Rabbit with Winter Vegetables 14. Risotto with Local Exotic Mushrooms & Truffle Essence 14. Sauté of Duck Liver with Brioche & Pear 16. ______ Wild Atlantic Catch with Maine Lobster & Mediterranean Couscous 32. Wild King Salmon with White Beans, Baby Spinach, & Truffle Essence 28. Wood-roasted Duck with Confit of Duck Strudel 32. Natural Veal with Corn Cakes, Brussels Sprouts, Bacon 30. Angus Beef with Thyme-scented Potato Pie & Chard 36. ______ Salad of Organic Greens 10. Pistachio Crusted Pear with famous Vermont Blue Cheese 15. Vermont Cider Soup with Cranberry Sorbet 10. Peppered Florentine Wafer with Dark Chocolate & Cassis 12. Mascarpone Mousse with Cream Sherry & Coffee Geleé 12. Almond Cake with Orange & house-made Elderflower Ice Cream 12. Grand Tasting of Desserts 24. Menu subject to slight modification due to availability of products. Vegetable Menu Available NightlyAn all vegan menu may be had with advance notice.Following are sample menu items: Fallen Soufflé of Vermont Goat Cheese, Endive & Lamb’s Lettuce Vegetable Strudel with Pine Nuts Risotto of Local Exotic Mushrooms Crown Romanesco with Root Vegetables Timbale of Zucchini with Fresh Herbs and Couscous Asparagus Flan On slower nights, a multi-course small portion FEASTING MENU is also available nightly and can be tailored to accommodate you and your guests. Typically $75 for 8 smaller courses NEW YEAR'S EVE MENU hors’doeuvres ____ seared sushi tuna with crispy rice, Asian vinaigrette OR sauteéd duck liver with pear & pomegranate OR vegetable strudel with kumquat & hazelnut ____ pot pie of Maine shellfish OR hand-rolled tortellini of duck, mushroom & truffle ____ roast Vermont quail with parsnips & chard OR filet of beef with roast shallot & morel sauce ____ savory fennel tart, Vemont goat cheeses & fresh fig OR trio of Belgian dark, white, & milk chocolates OR a Glass of Late Bottled Vintage Port or Dessert Wine ____ house-made confections Price Fixed per person: four courses without wine $90 four courses with wines $150 JUST ASK FOR IT!Come visit; our friendly staff is waiting to spoil you. We strive for moderation, balance and harmony in and out of our doors--which we opened in 1982. Having the good fortune of living in these Green Mountains has allowed us to forage and use locally raised ingredients for the past two decades. Back then as young restaurateurs, we were tuned into the nascent culinary revolution in California and New York City. We too wanted to make an American statement of fine dining in a here-to-fore European discipline, but we loved living in Vermont, so we looked to indigenous animals and produce in this beautiful state and searched out local farmers. I guess then we were what is known now as loca(l)vores! One of our highlights was to serve the first farm-raised venison at our farmer's dinner in 1990, which we believe was an inspiration to the Vermont Department of Agriculture who pursued collaboration between chefs, farmers and consumers. Governor's letter. We continue to use locally raised rabbits and game birds as well as other meats and vegetables when possible. In 2002 our Harvest Dinner hosted area farmers who regaled our clients with tales. Visit our Calendar of Events for upcoming dinners! FINE DINING HALL OF FAME GREAT CHEFS OF THE EAST Hemingway's at HomeOUR dinners in YOUR home. We introduce a special service for those who wish to dine in the privacy of their personal or rental home. Chef Ted Fondulas will select ingredients to be transformed for delectable dining in seclusion.Multi course dinners without beverage range from $100 per person plus tax and service. Phone or email us. to begin a discussion about the menu you would like to have. International guests often inquire about tipping policies. Quality service is customarily acknowledged by a minimum gratuity of 20%. At Hemingway’s, with the exception of parties of more than six persons, no service charge or gratuity is added to your bill. Return to Top of Page Vermont Fresh |
TOP 25 Restaurants in America. "...flawlessly sophisticated food..." |
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4988 US ROUTE 4 • KILLINGTON, VT • (802) 422-3886
Ted and Linda Fondulas
"Extreme Cuisine--Unplugged"