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Cost - 2 (out of 4)
Service - 4 (out of 4)
Ambiance - 4 (out of 4)
Expectations - 4 (out of 4)

Hearing of the new restaurant opening at the Inn at SawMill Farm, I was more than interested in that location. Upon entering the Inn at Sawmill Farm i felt the warmth, ambiance,and charm of a beautiful Vermont Country Inn.Walking up a flight of stairs the smell of wood burning in their Massive fireplace seemed to calm the spirit and flash memories of cold Vermont nights,and a great bottle of red wine.The dining room was meticulously set with candles and flowers,seated in a corner table i was able appreciate the true ambiance of this dining room.We were a party of three and upon looking through the menu we decided we would all order different items and have our own tasting. When i saw the Nonna's signature meatballs i knew that would be the biggest test of there new chef,being raised by a great italian family this would be a huge culinary test.When the meatballs arrived the smell brought me back to my mom's kitchen,as i cut the meatball in half the texture was perfect,moist and perfectly seasoned,the shaved reggiano melted in my mouth,Nonna's had passed the test.The Risotto that followed was creamy,rich and slighlty aldente,it was truly a labor of love.our first entre was the Cavatelli,the ricotta Cavatelli with Vodka sauce,Italian Sausage,grilled chicken breast,with slivers of reggiano cheese was a true Italian Masterpiece.The wild mushroom pasta was a great blend of roasted tomatoes,herbs and a marsala wine based sauce,mixed with a bounty full of mushrooms.The Final entree was the grilled lamb chops,the lamb chops were cooked to perfection,medium rare in a black mission fig sauce which was the perfect compliment to lamb chops,the goat cheese crushed fingerling potatoes were the perfect final touch to great entree.



2011-04-01
 
 





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