Selection of Artisanal Cheese: Three Cheeses $12.00, Four Cheeses $15.00, Five Cheeses $18.00
P’tit Basque
a french sheep’s milk cheese aged for a minimum of seventy days. mild with a soft moist texture, it is creamy on the tongue. brown butter and caramel aromas are coupled with a sweet, salty flavor
Moses Sleeper
a bloomy-rind, pasteurized cow’s milk cheese produced by jasper hill farm in vermont. the triple-cream cheese oozes a soft, fragrant paste with a milky, slightly grassy taste
Cabbot Clothbound Cheddar
cabot has selected all the milk used in this old-world bandaged cheese from kempton farm in peacham, vermont. it is aged for 10-15 months and has a tangy, caramel-sweet, nutty flavor with a savory, crumbly texture
Coupole
this pasteurized goat cheese with a bloomy- white coat is made by the vermont butter & cheese company. the texture is dense and very creamy, and the rind is sweet with a yeast flavor, that increases as the cheese ages
Bayley Hazen Blue
a buttery, natural-rind cow’s milk blue cheese made with whole raw milk by the kehler family in greensboro, vermont. primarily created from morning milk, the cheese is drier than most blues and has an array of flavors that hint at nuts, grasses and sometimes licorice
Desserts
Warm Caramel Apple Pudding Cake
$10.00
honey whiskey ice cream
Sweet Potato Pie
$11.00
topped with fresh marshmallow, candied pecans, vermont maple syrup
The Inn was first opened in 1907 by brothers Fred E. and Frank A. Ballentine of Church Street in Bernardsville. The building’s construction, which began in 1905, used stone from an old stable that stood on Main Street (now Mine Brook Road) in the center of Bernardsville before being torn down that same year. Some of the other architectural details included in the building’s construction were the mirrors, mantels, and hand carved columns and the lobby staircase posts, railings and balusters from the original Hotel Plaza in New York City. The lobby staircase still exists today. Likewise, the stone foundation can be seen in the Wine Cellar on the lower level. After running the Inn for a short time, the Ballentine brothers sold it to Mr. W.H. Parke, a gentleman with great experience in the hotel business. During his distinguished hospitality career Mr. Parke was the assistant manager of the Waldorf-Astoria for two years.