Welcoming travelers and diners since 1803.
Spoiler Alert! We have PG’s itinerary through the fall. Stop reading if you want a surprise each week.
Dinner is $22 per person, and reservations are recommended.
Join us on Wednesdays.
August 15: Sicily
Starter: Olives, Cheese and Toasted Bread
Main: Almond & Tomato Pesto over Fresh Spaghetti, with or without Italian Sausage
Dessert: Italian Millefoglie: Pastry Cream, Layered in Crisp Pastry, Chocolate, Berries
August 22: Korea
Starter: Mini Ban Mi Shrimp Slider
Main: Korean Beef Short Ribs OR Grilled Zucchini and Peppers
Dessert: Sweet Lychee Fruit Cake
August 29: Brazil
Starter: Acaraje: Fried Bean Vegetable Sandwiches
Main: Feijoada (Brazilian Black Bean & Pork Stew)
White Rice, Brazilian Cheese Bread
Dessert: Briagdeiros (Decadent Chocolate Balls)
September 5: Pacific Northwest
Starter: Smoked Salmon & Potato Cakes
Main: Grilled Chicken or Portobello, Roasted Potatoes, Fresh Parsley Rubbed Kale & Garlic Salad, with Currant Vinaigrette
Dessert: Deep Dish Walnut-Apple Pie
September 12: Thailand
Starter: Vegetable Spring Roll
Main: Pad Thai, Veggie or Chicken
Dessert: Thai Sticky Rice with Mango
September 19: Let’s go the Baja!
Starter: Guacamole & Chips
Main: Fish Tacos, and Pico de Gallo
Dessert: Mexican Tres Leche ( Layered Pastel Cake)
September 26: Vegas Baby, Vegas!
Starter: ‘Binions Horseshoe’ Pastrami or Cucumber & Tomato Sliders
Main: Golden Nugget ‘on the Strip’ Steak, Sliced & Served with Yukon Gold Mashed Potatoes, Seasonal Vegetables, and rich dark gravy
Or Grilled Golden Beets, with Yukon Mashed and Seasonal Vegetables, Caramelized Onion broth
Dessert: Mini Pavlova! A Pink Merengue with Chantilly Cream, & Berries
October 3: Celebrate Home Made Mac N Cheese!
Starter: Fried Mac N Cheese with Tomato Basil and Balsamic Reduction
Main: Grilled Beef Tips with Baked Cabot Cheddar Mac N Cheese, and Seasonal Vegetables
OR Veggie Mac N Cheese, with Seasonal Vegetables
Dessert: Chocolate Mousse and sugar cookie
October 10: TEXAS Ya’ll!
Starter: Jalapeno, Chipotle & Cheese Fritters, Citrus Aioli
Main: Rubbed Braised Brisket or (Grilled Tempeh), Cole Slaw, Baked Beans & Corn Muffin
Dessert: Texan Buttermilk Pie
October 17: Anthony! Anthony! In the North End of Boston…
Starter: Antipasto Salad, (Veggie or meat)
Main: Bolognese or Vegetable Marinara, Fresh Asiago, Spaghetti, Garlic Twist
Dessert: Creamy Chocolate Cheesecake
October 24: Fall In Vermont.
Starter: Crispy Cheddar Fries, Maple & Spice dipping sauce
Main: Chicken Pot Pie or Vegetable Pot Pie
Dessert: Mixed Berry Cobbler
The Black Lantern Inn is a very proud member of the Vermont Fresh Network, and walk the walk in terms of sourcing local food. Our Chef and kitchen team work hard to have an on going relationship that is involved with sourcing local products and working with farmers to ensure the best possible quality product for our customers. Our beef and pork come from our neighbors Mark and Wendy Brouillette of Breezy Acres Farm. They also provide eggs we serve to our inn guests for breakfast. Our lamb comes from just up the road at ‘Chet’ and Kate Parson’s farm. Our chicken is raised naturally in Vermont. We feature a range of Vermont cheeses on the menu, sourcing from Boucher Family Farm in Franklin for our bleu cheese dressing, Jasper Hill in Greensboro, Cabot Farms and from Vermont Creamery for our mascarpone for our desserts. Our pasta comes from Tricia at Vermont Fresh Pasta Co., while produce and vegetables always in season come from across the region.
Behind our bar, we offer a rotating selection of beer from Vermont breweries including 14th Star, Fiddlehead, Zero Gravity, Goodwater, Switchback, Queen City, and 1st Republic, ciders from Citizen Cider, Vermont Cider Company, and Shacksbury Cider, and wine from Shelburne Vineyard. Even our coffee is roasted just across town by Big Jay Roasting Company!
On Saturdays throughout the Summer into Fall you can visit the Montgomery Farmer’s Market across the street from 9-1 pm, and you may visit any one of our local farmers while in town to see for yourself where our food comes from. We look forward to seeing you!
Our menu changes seasonally, and we offer a variety of daily specials based on what is available locally. Our summer menu is available here, and we will try to keep our facebook page up to date with the daily specials.
The dining room is open Wednesdays through Sundays. We serve from 5pm – 9pm.
Black Lantern’s nine rooms in the main inn and five suites in the Burdette House make it the perfect size for wedding groups, family reunions, and bike tour groups.
We are close to Jay Peak, and offer a peaceful alternative to staying on the mountain. Spend your ski week or romantic weekend with us, and enjoy one of the best views of historic Hazen’s Notch.
We look forward to welcoming you to our special part of Vermont. Please check our availability here.
The Black Lantern Inn has been welcoming guests in Montgomery since 1803. When it closed abruptly in 2015, a group of “locals” began hatching a plan to open the doors again. The community came together to purchase, and now to reopen, the inn.
The Lantern is located in the heart of Montgomery Village.