Located in the Windham building at Holiday Inn Club Vacations Mount Ascutney Resort
At The Maple Kitchen, we're proud of everything our beautiful state has to offer. We do our best to give you a taste of Vermont's bounty with every sip and bite! From berries picked down the road by local growers to meats and cheese procured from the Green Mountain Smokehouse to spirits made from local distillers such as SILO Distillery, we are deeply connected to - and dependent upon- our local communities to bring our guests a true taste of Vermont. You won't have to look hard to spot Vermont ingredients - Cheddar cheese (always white, never yellow), maple syrup, local meats, apples, fennel, seasonal vegetables and more round out the items on the menu. We are glad to have you at our table!
Our beverage program has the same heart as our food menu. Our offerings are simple, thoughtfully crafted with local ingredients and, of course, delicious, We have a rotating selection of Vermont-brewed craft beers - ask your bartender what we're offering today! You might notice that we have a selection on our menu offering a few different Mule cocktails. Made down the road (okay, it's a bit of a drive) in Burlington, Rookie's Ginger Beer is one of our favorites and it pairs well with vodka, gin, bourbon and even rum. So we thought a selection dedicated to Mules - Ginger Beer + local spirits - was a natural fit for our menu.
485 Hotel Road
Brownsville, VT 05037
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House-ground Beef, Caramelized Onions, Lettuce and Tomato, Grilled Brioche Bun, Side of Miso-Ginger Mayo
House-ground Beef and Buffalo Topped with Candied Bacon, Blue Cheese, Red Onions and Lettuce
Candied Bacon, Cabot Cheddar Cheese, Lettuce, Tomato and Garlic Mayo on Texas Toast
Grilled Chicken Breast, Cabot Cheddar, Local Ham, Cortland Apples and Butter Lettuce, Topped with Homemade Honey Mustard
Crab and Lobster Cakes Over a Watercress Cherry Tomato Salad, Finished with a Whole Grain Mustard Sauce
SMOKED MAPLE PLANK SALMON
Served with Cauliflower-Apple "Risotto" and Topped with a Maple-Cider Sauce
BEER CAN HALF CHICKEN
Free Range Chicken with a Beer Glaze, Served with Roasted Brussels Sprouts and Garlic Mashed Potatoes
BUTTERNUT SQUASH RAVIOLI
Served with Diced Butternut Squash, Toasted Pumpkin Seeds, Sage and Balsamic Butter Sauce
SEASONAL POT PIE
Roasted Vegetables with a Puff Pastry Topper
CIDER GLAZED MAPLEWOOD SMOKED RIBS
Served with French Fries
SEASONAL SAUSAGE PASTA
Seasonal Local Sausage, served with spaghetti and a thyme mushroom cream sauce
MAPLE-THYME ROASTED TROUT
Topped with Almonds and a Warm Bacon Vinaigrette, Served with Green Beans and Crostini
NEW YORK STRIP STEAK
10oz Grass-Fed Strip Steak, Served Over Parsnips Puree and Seasonal Vegetables, Finished with a Creamy Peppercorn Cognac Sauce
Sugared Strawberries and Vanilla Whipped Cream Served on a Freshly Baked Biscuit
A New England Favorite, Served with a Bourbon Maple Cream Dipping Sauce
MAPLE KITCHEN CRUMBLE
Warm Blueberry-Apple Crumble Served with Vanilla Ice Cream
Fresh Waffle Stuffed with Marshmallow and Chocolate
MOLTEN CHOCOLATE CAKE
Served with Coconut-Chocolate Sauce and Vanilla Ice Cream
Chef Hafid Rkiki originally comes from Morocco and has worked for Orange Lake Resorts for four years. Prior to moving to Vermont, Chef Hafid was the Chef d' Cuisine at River Island Grilling Company at Orange Lake Resort in Orlando, Florida. Chef Hafid and his family moved to Vermont in November of 2015, where he became the Senior Food & Beverage Manager of Holiday Inn Club Vacations at Ascutney Mountain Resort. Chef Hafid brings tremendous passion, knowledge and experience to The Maple Kitchen. He has been known to visit his tables on a nightly basis, so don't be shy to tell him how much you enjoyed your meal!
Weddings and Special Events
Let us host your wedding, holiday party or special event! Our newly renovated Mountain View Ballroom can host up to 150 people and offers breathtaking views of Mount Ascutney. Your menu will be expertly prepared by Chef Hafid Rkiki and The Maple Kitchen culinary team. Please call Heather Chickering, Front Desk Manager and Events Coordinator, at 802-484-7711, extension 3250, for more information on our event packages.