Organic Restaurant in Vermont

Mary’s Restaurant Inn at Baldwin Creek

“The food at Mary’s is legendary” Vermont Magazine. Since 1983 chef owner Doug Mack has offered seasonally changing, creative and eclectic menus with an emphasis on local products. Farm fresh food from both our own gardens and small, local farms is the framework upon which our culinary magic is built. In the summer and fall you can trace the seasons of our gardens by the ingredients on our menu. Or better yet, stroll through the gardens before dinner and be tempted by your imagination and the flavors of Vermont. Menu offerings range from fresh fish and vegetarian to naturally raised beef, lamb, venison and chicken.

An integral part of our culinary mission is our connection with the Vermont Fresh Network. Doug was a founding member and first President of this statewide organization committed to building innovative partnerships among farmers, chefs and consumers to strengthen Vermont’s agriculture. The Vermont Fresh Network helps Vermont farms and restaurants team up to provide the freshest local food at restaurants.

You will find Doug in the kitchen every night preparing every dinner and overseeing a talented and equally committed kitchen staff which guarantees creativity and consistency. And every local will tell you, a visit to Mary’s must always include our famous Cream of Garlic Soup. This soup has been our signature dish for over twenty years and is world renowned. In 2004 Vermont Magazine rated it as the best soup in Vermont. Plan to start dinner with this creamy, deeply satisfying soup. And then do like the locals do, purchase it by the quart for take home!

The charm of our Vermont farmhouse restaurant shines in each of our three dining rooms, all candlelit and all with fireplaces. The Living Room is elegant with its many windows, white linen tablecloths and deep red walls. The Catamount Room is warm and cozy with pine walls and blue and white checked tablecloths. And the Summer Kitchen is rustic, romantic and very private with exposed beams and two full walls of windows. Private parties ranging in size from 8 -45 guests are easily accommodated in any one of these dining rooms for breakfast, lunch or dinner.

Dinner is served Wednesday through Sunday from 5:30.

Luncheon & Afternoon Tea are available every Sunday, December March from 2:00

Full bar and extensive wine list

Outdoor dining – Summer and fall

Farmhouse Dinner Series every Wednesday in July and August
1868 North Route 116
Bristol, VT 05443
Tel. 802-453-2432
Fax. 802-453-4825

Email: info@innatbaldwincreek.com

www.innatbaldwincreek.com

Products and Production Methods:

Beef – No Antibiotic Use, No Added Hormones, Grass Fed and Grain Supplement, 100 Percent Vegetarian Feed
Chicken – No Antibiotic Use, No Added Hormones, Free Range or Roaming, Cage Free, 100 Percent Vegetarian Feed
Dairy – 100 Percent Vegetarian Feed, Grass Fed and Grain Supplement, No Added Hormones, No Antibiotic Use, Non Confined, Pasture Raised
Eggs – No Antibiotic Use, No Added Hormones, Free Range or Roaming, Cage Free, 100 Percent Vegetarian Feed
Venison – 100 Percent Vegetarian Feed, Grass Fed, No Added Hormones, No Antibiotic Use, Non Confined, Pasture Raised

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