Junction at The Essex
Vermont
Junction brings an interactive approach to dinner at The Essex Resort. Some preparations take place at the table, while ingredients from the resort's Chef's Garden and nearby Vermont producers connect the cooking to its surroundings. The published menu ranges from porcini arancini and oysters with champagne-verjus mignonette to scallops with roasted fennel, saffron creamed corn and pancetta. Hanger steak with chimichurri supplies a heartier alternative, and local cheeses include Cabot clothbound cheddar. Wine is given a substantial role alongside the food. Vermont wine and cider sit within a wider international selection, making the restaurant a place to explore local producers as well as seasonal ingredients. Dinner here forms part of The Essex's broader culinary focus.