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butternut squash soup with Maine scallop & crab cake pot pie of winter vegetables with braised Vermont rabbit Italian style risotto, exotic mushrooms, sage, & bacon fresh Vermont goat cheese souffl� with endive __________ wild Atlantic striped bass, Maine lobster, baby spinach, golden beets seared breast of duck, confit of duck strudel, cherry chutney pan-roasted veal chop with cheddar corn cake & chard duo of beef with fingering potatoes, Brussels sprouts, asparagus, & shallots ________ salad of organic greens, citrus vinaigrette pistachio-crusted pear, famous Vermont blue cheeses, port drizzle tower of Belgian chocolate with spiced lace napoleon of lemon & hazelnut meringue Grand Dessert Tasting Glass of Sherry or Port, or Glass of Dessert Wine Priced fixed three courses: $58 a la carte pricing: $13-18 appetizers / $32-42 main courses / $12-16 desserts Vegetable Menu AvailableAn all vegan menu may be had with advance notice.Following are sample menu items: Fallen Souffl� 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 / table minimum 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"