The hotel is LEED-certified, features a lobby with a wood-burning hearth, granite-clad central core area, and antique red oak flooring. The hotel features two terraces that each look onto a 7,500-square foot green “Harbor Terrace” roof and garden, which is complemented by bronze sculptures and breathtaking views of Lake Champlain.
In just a few weeks Hotel Vermont will unveil a completely transformed dining experience with its the newest restaurant, Hen of the Wood, which honors Vermont’s farms, supporting local growers that practice environmentally sound agriculture.
Hen of Wood will feature a rotating daily menu, highlighting the best ingredients available that day with dishes like “Bites” such as Winter Squash Fritter with Dragonfly Sugarworks maple syrup. Entrees are substantial and unexpected, such as Goat’s Milk Dumplings with cauliflower & pine nuts; Day-Boat Gloucester Cod with organic Maine beans with braised leeks & fennel; and Fresh Tracks Farm Rabbit with winter squash, sage, currants & hazelnuts.
Can you say yum? To top it off the restaurant will feature James Beard Foundation’s “Best Chef Northeast” finalist, and Food and Wine Magazine “10 Best new Chefs” designee Chef Eric Warnstedt.