BURNS INSURANCE AGENCY EST. 1972
nature flavors.“ I wanted items that really screamed fall— like roasted butternut on a salad, and roasted butternut paired with gnocchi,” says Cicchelli.“ The process is all about fine-tuning.” Some dishes are especially close to his heart.“ Our Chicken Parm has been very popular. I’ m Italian, and I grew up eating chicken parm my whole life, so I take a lot of pride in making it.” Cicchelli believes that the balance between high cuisine and approachability is a key factor in his culinary oversight. He elaborates:“ Our food isn’ t pretentious. We’ re in a mountainside lodge, so we need to cater to people who might want a steak, while their friend may want nachos. The goal is for people to relax, enjoy themselves, and leave looking forward to coming back.”
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BURNS INSURANCE AGENCY EST. 1972
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The bar program highlights Vermont-made spirits— WhistlePig rye, Bar Hill gin, Mad River rum— alongside beers from Bur-
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