The Boulders Inn is renowned for its fine dining. Fresh and creative cuisine is prepared in the best of New American tradition. The menu continues to offer new and stimulating creations. The award-winning wine program is both comprehensive and quite “user-friendly” with its 400-plus selections from California, France and Italy.

Whether guests choose to enjoy the comfort of the dining room or summer dining under sheltering maple trees on a hillside terrace, spectacular views of Lake Waramaug makes the experience extra special.

***The Boulders Inn & Restaurant has closed operations as of January 2 , 2012, and will remain closed for the year.


Dinner Menu

  • Salads

    • Mixed Organic Field Greens shaved heirloom radish & fennel, grape tomatoes, English cucumber, brioche croutons with a balsamic  rosemary vinaigrette
    • Buttery Bibb Lettuce Great Hill Blue, poached pear, candied walnut, crispy shallot & a port-vanilla bean vinaigrette
    • Baby Spinach Salad Vidalia onions, Manchego, roasted local corn, Nodine’s smoked bacon & an aged sherry – herb vinaigrette
    • Roasted Fall Vegetable Salad organic field greens, crumbled goat cheese & a mulled cider vinaigrette
  • Appetizers

    • Red Pepper, Asparagus & Goat Cheese Terrine petit arugula salad & sourdough crostini
    • Moules Frites smoked ham, white beans & a Dijon broth dressed with shoestring potatoes
    • Seared Diver Scallop mushroom & Reggiano risotto, sweet pea coulis & truffle oil
    • Crispy Duck Confit roasted acorn squash & a rosemary-maple jus
    • Veal & Cavatelli Bolognese Fresh ricotta, babu arugula & sweet peas
  • Entrées

    • Grilled Marinated Hanger Steak wilted spinach, roasted Vidalia onion, pancetta whipped polenta & a balsamic jus
    • Slow Braised American Lamb Shank roasted fall vegetables, truffled parsnip-potato puree & a natural reduction
    • Bourbon Roasted Pork Tenderloin haricot verts, sweet potato gratin & a cranberry-pecan jus
    • Brick Roasted Organic Game Hen braised Lacinato Kale, Tellegio Whipped Potatoes & a cippolini jus
    • Scottish Salmon “Chop” port reduced onion, spinach, Yukon rosti, & a cracked pepper & ruby red creme fraiche
    • Pan Seared Halibut braised asparagus, fingerling potatoes & a mushroom fennel broth
    • Shrimp & Tagliatelle fennel, white beans, overnight roasted  tomatoes Asiago & an arugula & pine nut pesto (vegetarian option available)
  • Sides

    • Tellegio whipped potatoes
    • Dressed Hand cut fries with a gorgonzola aioli
    • Seared mushroom & sweet pea risotto
    • Seasonal vegetables
    • Roasted Fingerlings

Brunch Menu  $35 per person (two course)

  • Please enjoy a choice of the following beverage, starter and entrée (no substitutions please).
  • Beverages

    • Blood Orange Mimosa, Bellini or Bloody Mary
    • Fresh Squeezed Orange Juice or Grapefruit Juice
    • Free Trade Organic Coffee & selection of Harney’s Teas also included
  • Starters

    • House-made Baked Goods Croissants & Muffins & Cinnamon Rolls
    • House-made Granola with dried fruit, nuts and Stonyfield Vanilla Yogurt
    • Soup of the Day
    • Mixed Organic Field Greens heirloom radish, fennel, grape tomato, English cucumber, brioche croutons & a balsamic-rosemary vinaigrette
    • Buttery Bibb Lettuce Great Hill Blue, poached pear, candied walnut, crispy shallot & a port-vanilla bean vinaigrette
    • House Cured Scottish Salmon griddled bagel, preserved lemon & herb crème fraiche, arugula-fennel salad
    • Red Pepper, Asparagus & Goat Cheese Terrine petit arugula salad & sourdough crostini
  • Entrées

    • Eggs Benedict poached eggs over Canadian bacon, with a toasted English muffin and hollandaise with crispy home fries
    • Salmon Benedict poached eggs over smoked salmon, spinach & grilled tomato, with a toasted English muffin and hollandaise with crispy home fries
    • Boulders Poached poached eggs over asparagus & wild mushroom steak hash, on a griddled bagel with cracked pepper hollandaise
    • Create your own Omelet French style three-egg omelet filled with your selection of three items; vegetables, meats and cheeses, served with crispy home fries
    • Brioche French Toast stuffed with cinnamon & mascarpone with a maple-cranberry & walnut butter, Vermont maple syrup and fresh fruit
    • Orecchiette & Grilled Chicken roasted fennel, garlic, tomato sweet peas with white wine & butter
    • Grass Fed Angus Burger caramelized onions & gorgonzola with dressed hand cut fries
    • Steak Frites grilled hanger steak, wilted spinach, roasted shallot jus with dressed hand cut fries
    • Prince Edward Island Mussels lemon, shallot, garlic & herbs & grilled sourdough crostini
    • Orecchiette & Grilled Chicken roasted fennel, garlic, tomato, sweet pea with white wine & butter

    Additional Sides $5.00 (not included in the price)

    • Seasonal vegetables
    • Dressed Hand cut fries with gorgonzola aioli
    • Scones with Cream & Jam
    • Grilled Flatbread

New Years Eve Dinner $105 per person (4 courses) Serving 5:30-9:30

  • First Course

    • Lobster Bisque chive creme fraiche
    • Pear & Parsnip Bisque
    • Warm Baby Spinach Salad Vidalia onions, Manchego, roasted local corn, Nodine’s smoked bacon & an aged sherry – herb vinaigrette
    • Baby Arugula Salad crispy shallot, crispy goat cheese truffles & a champagne – herb vinaigrette
  • Second Course

    • Steak Tartare garlic chips, Asiago croustade, a petite arugula salad & truffle-thyme aioli

    • Spice Rubbed Hamachi Tuna seaweed salad, shaved cucumber, avocado & a sriracha aioli
    • Spinach & House-made Ricotta Cannelloni roasted Vidalia onion-sherry vinaigrette
    • Seared Diver Scallops mushroom & Reggiano risotto, sweet pea coulis & truffle oil
  • Entrées

    • Petite Filet of Beef & Butter Poached Lobster wilted spinach, Boursin whipped potatoes & bordelaise

    • Roasted Rack of American Lamb shallot & haricot vert, shiitake-parmesan polenta & a natural rosemary jus

    • Pan Roasted Halibut shrimp, sweet pea & pecorino risotto & a truffled buerre blanc 

    • Scottish Salmon “Chop” port reduced onion, spinach crisp, Yukon rosti, & a cracked pepper & ruby red creme fraiche 

  • Dessert

    • Molten Chocolate Lava Cake
    • Fresh Berry Cobbler vanilla bean ice cream
    • Apple Tarte Tatin
    • Hand crafted Sorbets & Ice Creams

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