Seasonal Vermont Cheese Board: I can't recall the names of each cheese, just how delicious each nibble was. This particular board was curated with much thought, from the condiments to the bread. The baguette was a house-made bread with "everything bagel" toppings; house-pickled radishes; and a tangy balsamic caramelized onion chutney. Cheeses were a trio of an award-winning cheddar, a cumin infused hard cheese, and by far my favorite, an ash-covered goat cheese.The charcuterie was as delicious as the cheeses; the Vermont-made soppresatta was a particular standout.
Roasted Marrow Canoes: The best bite of the night was hands down these marrow bones. It's meat butter at its best. The marrow is so luxurious but the addition of a bright and acidic jalapeno scallop ceviche cut the richness just enough, elevating this dish to a whole new level.
For good measure we ordered a salad to balance out all the dishes we were indulging in and even that was phenomenal with elements like roasted beets, grapefruit, and pepitas. A couple glasses of wine and this bachelorette was in food heaven!