At the Inn at Weathersfield, we’re passionate about two things – creating great food made from farm-fresh ingredients for a true Vermont culinary experience.
We offer a fine dining a la carte and tasting menus as well as a small tavern menu. As part of the guest room rate, we offer table-side breakfast service ( inn guests + guests of theirs with advance notice @ $12 pp), and one of the most diverse working wine cellars – recipient of Award of Excellence from Wine Spectator Magazine for 12 years and running.
Green Granite Wednesdays – Show us your Vermont or New Hampshire Drivers’ License and we’ll give you 10% off your food bill. No coupons. No hassles. No brainer.
Live Music Friday Nights - From 7 pm to 9 pm, we feature a local artist throughout the year on nearly every Friday night. Typically, it is one musician/vocalist on either piano or guitar. During the warmer months, we move outside on our deck where we offer our complete menu.
Walk-ins Always Welcome, but Reservations Preferred (especially on weekends and always with parties of 5 or more). Please call (802) 263-9217.
Please note, due to our intimate size, for parties of six or more, we require a credit card (Visa, MasterCard, Discover or American Express) to hold the dinner reservation. In the event that you need to cancel, we ask that you do so more than 24 hours before your reservation (two weeks if during Fall Foliage Sept. 24- Oct. 19 and holidays) as late cancellations and no-shows will be charged $25 per person.
Fodor’s 2013 Travel Guides calls The Inn at Weathersfield “One of Vermont’s best restaurants, a culinary gem inside an 18th-century countryside inn.”
What they forgot to mention is the inn is tucked in the woods at the end of a driveway.
Look for the sign in the meadow by the pond and turn at the second open sign hanging from the lamp post at the end of the driveway.
Inside, you’ll dine with a backdrop of rustic barn boards, stone fireplaces and local artwork.
Executive Chef Jean-Luc Matecat, a native Vermonter and son of a Parisian chef, highlights what’s made in-house or sourced fresh from our farms and local food purveyors on our tasting menu. Our Fall Foliage a la carte menu is available Wednesday through Sunday in our Dining Room and Tavern, and in the warmer months, on the deck. From Sept. 24-Oct.19, our Fall Foliage A La Carte Menu is available every night of the week.
On Thursday through Sunday, we offer our IW 5-Course Tasting Menu in the dining room, tavern, and on the deck in warmer months. Our Tasting Menu changes weekly based on what meats, fish and produce the chef selects. With advance notice, we observe any allergies or aversions. We also offer a vegetarian tasting menu.
Our only requirement when ordering our tasting menus is that all guests at the table participate.
Here is our Fall Foliage 2014 final menu
Please note that Alpaca is now on our menu. We’re thrilled to partner with Cas-Cad Nac Farm in Weathersfield. The meat tastes like a lean beef. Here’s a link to how it compares “health wise” to other meats: CCNF Alpaca meat comparison
For the true foodies looking for a unique experience, please ask your server about the 7-course tasting, “The IW Ultimate Experience.”
We also offer wine pairing suggestions.
In our tavern, we offer the a la carte menu, tasting menus, as well as a small tavern menu. The tavern menu is not available in the dining room.
Children as Dinner Guests – We love children. The owners have three, now grown, children. We also know that children don’t always want to eat what’s on the menu. So we offer plain pasta or with a red sauce or grilled cheese. We can also offer a small soup or salad for children under 12 years of age at $6 each.
Walk-ins always welcome, reservations preferred (802) 263-9217 or email us at email@example.com.
Parties of six or more require a credit card to hold the reservation. If cancelled less than 24 hours from reservation (or two weeks if during Fall Foliage Sept. 24-Oct. 19 and holidays) or do not show, we charge $25 per person.
The Tavern is a more casual place to relax and dine.
We change our a la carte menu seasonally and include fish from New England, proteins, vegetables and fruits from local farms and vegetarian options.
On Thursday through Sunday, you may also order our 5-course weekly tasting menu, “The IW Experience” and our 7-course tasting, “The IW Ultimate Experience.” (See this week’s menu below.)
When booking a reservation or when at the table, please tell your server of any allergies or aversions or if you’d prefer a vegetarian tasting menu. Our only requirement with tasting menus is that all guests at the table participate.
(Wine pairing suggestions available.)
In our tavern, we also offer the following tavern menu. Please note, it is not available in the dining room.
House Marinated Olives
Lemon + Chili + Fresh Herbs
Cherry Wood Smoked Free Range Chicken Wings
Caledonia Spirits Honey + Roasted Chili + Citrus + Scallion
Pottery Bowl Caesar Salad
Romaine Hearts + Garlic Dressing + Parmesan + Olive Oil Croutons +
Newhall Farm Beef Burger
Orchard Hill Bun + Local Beef + Heirloom Tomato Jam + Smoked Aioli
+ Farmhouse Cheddar + Bread & Butter Pickles + Arugula
+ A Choice of Hand-Cut Frites or Simple Greens
Add VT Bacon
During warmer months, we do not reserve tables outside except for our lodging guests.
Walk-ins welcome. Reservations suggested. Call (802) 263-9217.
Settle in at the handmade Tiger Maple table in our working wine cellar for a seasonally inspired feast. For parties of six to 12 people, we offer our weekly “IW 5-Course Tasting” menu, our “IW Grand 7-Course Tasting Menu” or for the ultimate experience, consult with Executive Chef Jean-Luc Matecat by phone or in-person to create a custom tasting menu starting at $100 per person. We accommodate allergies and aversions as well as vegetarian diets.
To enhance your meal, we offer wine pairing suggestions.
$59 per person (not including taxes and gratuity) for “IW 5-Course Tasting”
$79 per person (not including taxes and gratuity) for “IW Grand 7-Course Tasting”
$100 per person (not including taxes and gratuity) for custom tasting menu