Much like the Common Man up the hill closer to Sugarbush, this reconverted barn is floor-to-ceiling wood. The 1870 post-and-beam construction is hung with chandeliers and is an enticing setting for a fancy meal cooked up by owner John Lumbra. A specialty is the French onion soup made with Tarentaise, an excellent cheese made only in Vermont. Entrées might include lobster pancakes, filet mignon stuffed with blue cheese and wrapped in bacon, and a lemon sabayon-pine-nut tart.
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