The Restaurant at Hill Farm

Chef Austin Poulin brings the rigor of Blue Hill training to the Green Mountains, creating a menu at Hill Farm that is a literal extension of the surrounding soil. The wood-fired oven is the heart of the kitchen, used to blister sourdough pitas and char garden-fresh carrots that are glazed in a piquant 'nduja honey. Texture is celebrated in the sweet potato gnocchi, which are seared to a delicate crisp and paired with succulent lobster and the peppery bite of watercress. The aged pheasant is a technical highlight, featuring a root vegetable purée of silken consistency and a deep, earthy celery root sauce. Aromas of burning hardwood and fermenting dough fill the lofted barn space, grounding the experience in the landscape. Each dish, from the lamb ragu tagliatelle to the black garlic-infused mushroom risotto, demonstrates a commitment to zero-waste butchery and the preservation of peak-season flavors through curing and fermentation.