“We love serving food grown on our farm – our vegetables, fruits, grains, maple syrup, cheese, beef, and lamb – because guests can directly experience and connect to where that food comes from. It’s the straightest shot from farm-to-table possible. Our hope is that it encourages people to explore their connections to all the food they eat. We are part of a dedicated local and regional community, and together we are safeguarding Vermont’s working landscape – and the planet.”
Sunchoke soup with sunflower seed brittle and sunflower shoots; “Everything from the Garden”: a vegetarian charcuterie plate; pasture-raised lamb and beef.
Once the late-1800s agrarian estate of William Seward Webb and Lila Vanderbilt Webb, today Shelburne Farms is a nonprofit education center that encompasses 1,400 verdant acres of walking trails, working farm, and forest, and a sprawling nineteenth-century inn and education center, offering farm tours and meals from breakfast to dinner. From the casual lunchtime farm cart comes a pasture-raised burger featuring meat, cheese, lettuce, tomatoes, maple-pickled onions, and (of course) a bun, every part of which was raised, grown, made, tapped, and baked on-site. Perhaps the only place in the United States (or the world), where you can purchase, enjoy, and see where every bit of your burger was produced, all at once. Breakfast and dinner at the inn are more elaborate and equally considered and delicious affairs.
A farm-to-table restaurant sourcing directly from its 1,400-acre historic farm & area producers