Rising Sun Pie, Tortellini with squash and cauliflower, and Lemon Dill Salmon, with heartier fare
Rising Sun Pie, Tortellini with squash and cauliflower, and Lemon Dill Salmon, with heartier fare
planned for the winter months. Brunch runs from pancakes and Vermont Benedicts to chicken and waffles with sriracha maple syrup. General Manager Rich Clemens sums up the philosophy:“ It’ s unpretentious quality. You get a drink or a plate of food that tastes great, and many of our dishes are made with local, seasonally-sourced ingredients. From the food to the drinks, we want it to feel and taste like something that has all the culinary refinement of a dish made in a more metropolitan area. But it’ s still a true taste of Vermont.”
Chef Cicchelli, who joined the team last year, sees the menu as both seasonal and evolving.“ This is our first year open, so we’ re learning what our core menu should be, while keeping seasonal items that make sense.” For this year’ s fall menu, that meant dishes loaded with Vermont’ s sig-
SOLD
SOLD
2 BDR, 1.5 BA, $ 310,000 2 + BDR, 2.5 BA, $ 389,000
2 + BDR, 1.5 BA, $ 429,000
SOLD
SOLD
3 BDR, 2.5 BA, $ 465,000 3 BDR, 2.5 BA, $ 515,000-
3 + BDR, 2 BA, $ 523,000-
SOLD
SOLD
SOLD
Bromley Mountain Resort’ s Exclusive On-Site Real Estate and Rental Office.
4 BDR, 2 BA, $ 535,000 3 BDR, 2.5 BA, $ 630,000
SOLD
SOLD
3 + BDR, 2.5 BA, $ 670,000
SOLD
Dylan Gage
Broker / Realtor 4 BDR, 3 BA, $ 787,500
3 + BDR, 3.5 BA, $ 900,000
4 + BDR, 4.5 BA, $ 1,200,000
For Real Estate Sales and Seasonal Rental information, contact Dylan Gage 802-856-2233 • dgage @ bromley. com • www. bromley. com / real-estate
84 manchester life | manchesterlifemagazine. com