Shelburne Dines Out…
With Maggie Rogers Anderson
October 2005 The Kitchen Table bistro draws you in and relaxes you with its ambience, elegance and tasteful sophistication. It is simply lovely! This remodeled 18th century brick farmhouse is the perfect backdrop for a menu that is creative, yet not complicated, one that is a wonderful celebration of local seasonal foods.
NECI graduates Steve and Lara Atkins have brought their dream to life with a successful restaurant that highlights their love of good food and everyone is raving about it. Repeat customers have come to know that they can consistently expect a scrumptious meal in a peaceful setting, generous portions and reasonable prices. I know because I am one of them.The menu consists of three sections…small plates, large plates and sweet plates. Small plates offer mouth watering choices such as herb gnocchi with a ragout of braised veal rib and wild mushrooms, maple glazed duck confit, cider scallion steamed mussels or salads consisting of roasted beets, green beans with a blue cheese dressing or Vermont baby greens with fall apples, toasted almonds and Shelburne Farm’s cheddar. The time and effort put into each of these dishes is obvious; any choice would be fabulous.
Large plates are equally exciting. You can certainly see the talent in the kitchen when you try the beef tenderloin with mission figs, the amazing lamb shank or the apple-blue cheese stuffed pork chops. And every day there is a vegetarian special and seafood entrees that will delight your palette. The wine list offers the best of Oregon, New York and, of course, Napa Valley where Steve and Lara interned.The desserts at The Kitchen Table bistro are unforgettable and worth saving room for, thanks to the talent of Lara Atkins, who begins each day baking her now-famous molten chocolate cake, rustic apple pie with butterscotch, and warm pear hazelnut cake. But you cannot visit this fin restaurant without trying her homemade ice cream; it might just be the best in Vermont.
Sunday Brunch is served weekly from 10a.m.-5p.m. Start with a very good Bloody Mary or Mimosa, and then try some of Lara’s homemade scones with maple-pecan cream cheese, salmon scramble with baby spinach, or the breakfast special, Lara’s buttermilk biscuit with tomato and cheddar. The French toast or the eggs benedict on grilled bread with baby spinach, ham and hollandaise are also remarkable.
The Kitchen Table bistro will do a beautiful job catering you next banquet or gathering; their catering menu is available at their website, www.thekitchentablebistro.com. They are open every evening for dinner 5-9:30p.m. Directions to Richmond are easy. Just take Exit 11 off Interstate 89, go left, and they are at the intersection of Routes 2 and 117. Due to their popularity, I would suggest you call them to reserve your table.