The dining room features contemporary décor, including light hardwood surfaces, an atrium skylight and a view of the gardens. The menu includes local ingredients, many Vermont cheeses and heirloom varieties of vegetables and fruits. Start your meal with chilled pea soup or blue crab cakes. Expertly prepared seasonal entrées might include butter-poached Maine lobster tail and grilled Angus tenderloin of beef with roasted garlic potato cake and fresh-shucked creamed corn. The strawberry Napoleon with pistachio marscapone cream and lime sorbet is a sweet finish.