Events The Barnard Inn & Max's Tavern - Mothers Day Brunch

VT Greek yogurt and blueberries 8 v gfGreen Mountain Creamery, ripe blueberries, lightly salted pepitos and maple syrup 

fresh fruit 9 gf df vépineapple, blueberries, apples, cantaloupe, blackberries, strawberries and bananas 

shrimp cocktail 12  gf df classic, 6 poached-chilled shrimp w/fresh lemon, sambal cocktail sauce & our pickled fiddleheads

mesclun lettuces12(juiced with crumbled blue cheese & our candied walnuts +2) gfv véa Little Leaf Farms lettuces with Doton Farm maple syrup balsamic-Dijon vinaigrette

Asian fried wild fiddleheads 9 gfv chef gathered local, wild fiddleheads – flash fried and tossed with our sweet & tangy Thai chili sauce 

tomato bisque 7gf v slow cooked tomatoes, topped with melted VT sharp cheddar cheese

gravlax 14 gfa House cured Faroe Island salmon with SILO cucumber vodka with toasted crostini, shaved red onions, capers and vodka-horseradish crème fraiche

lobster eggs benedict22gfa 2 poached Doton Farm eggs, Maine lobster, fresh avocado, English muffin, hollandaise sauce w/Curiosity Farm micro basil (w/o lobster 14 - substitute house smoke ham 17)

brioche French toast 12 house made brioche bread, fried in VT butter w/Doton Farm maple syrup & powdered sugar  

mom’s skillet 16 v Shashuka- 2 eggs poached in Mediterranean tomato sauce w/paprika, cumin & olives served in your ‘personal’ iron skillet topped w/VT feta cheese & cilantro served w/baguette crostini 

Belgian waffle 14 v waffle w/vanilla whipped cream, fresh blueberries and Doton Farm maple syrup 

quiche & salad15v sundried tomato, Cobb Hill gouda, Doton Farm eggs, sautéed spinach in a savory flakey crust w/baby lettuces, pickled gold beets & champagne vinaigrette