One of my favorite things about traveling through Vermont is finding hidden gems. Mendon, a town situated between Rutland, Chittenden, and Killington with a population of just over 1,000, is best known for Vermont Maple Sugar and Spice. But, there is another compelling reason to visit in Mendon, Vermont: The Red Clover Inn.

The Red Clover Inn is a light-filled restaurant, inn, and Vermont wedding venue named after the Vermont state flower. Once a summer retreat and horse barn, the inn now welcomes guests from near and far to Vermont’s ski country. A recent mud-season visit to the Red Clover Inn created a serious surprise-and-delight moment for us when we had one of our best fine dining experiences to date in Vermont at the restaurant on site. There’s truly nothing better than having no expectations and completely being wowed with a new Vermont experience… Continue on to read all about our stay and drool-worthy dinner.

The History of the Red Clover Inn, Mendon, Vermont

Like many historic inns in Vermont, the Red Clover Inn has a rich Vermont history. It dates back to 1849 when the Ripley family from Rutland purchased the 200-acre farm as a summer retreat. For 75 years, the Ripley family owned the property. Later it sold to General F.J. Woodward, where their children and grandchildren explored the many streams and mountains on the expansive property.

Eventually, however, the Woodward family moved on and neglected the farm. In the 1960’s, however, the Montgomery family breathed fresh life into the property. They too, however, ended up selling it. The Tallagnon family, who were equestrians, purchased the farm in 1977 and started making good use of the farmhouse and barn.

In 2009, the Tyler and Hill families purchased the Red Clover Inn. Their families also operate the popular, all-inclusive Tyler Place Family Resort in Highgate Springs, Vermont. Once again, they reinvigorated the property. Since then, it’s become a destination in and of itself in south-central Vermont for outdoor recreation paired with the ultimate rest and relaxation for which Vermont has become known.

Visiting the Red Clover Inn, Mendon, Vermont

We escaped to the Red Clover Inn for a mud-season stay and to celebrate our last weekend away before we get married this spring. (Is a pre-marriage mini-moon a thing? It should be!). Often when we travel, I scour countless reviews and read every page on the inn’s website beforehand. I want to know what to expect and what to see and do. With the Red Clover Inn, though, I simply wanted to enjoy the new experience and take it all in for a peaceful night away.

We pulled into the Inn just off of Route 4 in the mid-afternoon after making a stop at Red Clover Ale Company in Brandon, Vermont, a quick 20-minute drive from the Inn. We walked into the main building and were greeted by the most cheerful, friendliest hostess I’ve met in a Vermont inn: Maggie. She was beaming with delight that we had arrived and gave us the warmest welcome. She showed us around the main inn, including a sitting room with a fridge for guest usage and some comfy chairs. Then we headed off to the dining rooms that comprise the restaurant. One is more more formal and the other is light-filled with larger tables and a large stone fireplace, complete with a roaring fireplace and couches to enjoy a pre-dinner drink. There’s also a small bar tucked into the back of the communal inn space

The decor of the Red Clover Inn is classic Vermont farmhouse meets ski lodge. The rooms and communal spaces are modern and updated yet with decor items that make you instantly feel welcomed and at home. Maggie then showed us to our carriage room suite for the evening, where we settled in, relaxed, and began to enjoy the calm and respite offered at the Red Clover Inn.

Staying at the Red Clover Inn, Mendon, Vermont

We spent the night in the carriage house at the Red Clover Inn. It was a peaceful, quiet room with large windows, sweeping mountain views and our own two-person jacuzzi tub. Just outside our door, there was a gazebo with a 24-hour hot tub, which I wish we had knew about prior to our stay. I would have packed a bathing suit to enjoy the stars and night sky during a not-so-chilly mud season evening.

The Inn has 14 rooms total, all with an individual’s name. A number of rooms in the main building are more budget-friendly rooms, while they also feature premium rooms with jetted tubs and some with fireplaces. We stayed in Ben Flint’s room, a Premium Carriage House suite. It’s considered the honeymoon suite on the property, and we quickly understood why. The romantic room has dramatic ceilings with rugged wooden beams, which was my favorite aspect of the room. The fireplace and privacy from the main inn, as well as the views of the mountains, were also bonuses of the room.

Dining at Red Clover Inn’s Restaurant, Mendon, Vermont

We are spoiled to have had numerous stellar meals in Vermont. Hen of the Wood, SoLo Farm to Table, Michael’s on the Hill, 275 Main at the Pitcher Inn, Starry Night Cafe, and Hotel Vermont are some of our favorite Vermont restaurants for fine-dining experiences. When we entered into Red Clover Inn’s dining room, we were seated at a romantic table set for two, looking toward the fireplace in the room. Even in Vermont mud season, the heat of a fire creates an inviting, welcoming ambiance.

Our server, a German named Thomas who is the head server and wine and beverage manager for the Inn, and the bartender both came over to greet us. They graciously shared some of their favorite dishes and drinks on the menu. The “Red” Manhattan, made with Vermont Mad River bourbon, ruby port, maple syrup, and Angostura bitters, was a stand-out favorite among the staff. I opted for a Pisco Sour, never having had Barsol Pisco before. The frothy, slightly tangy, slightly sweet cocktail was made of Barsol Pisco, simple syrup, egg whites and fresh lime juice. Nick opted for him go-to: a classic dirty martini with Green Mountain Sunshine Vodka. Both were perfectly concocted and kept us happily sipping as we perused the menu and made some hard choices.

Our Surprising Meal at Red Clover Inn’s Restaurant, Mendon, Vermont

For our meals, Thomas recommended the Duck & Dumplings: ricotta dumplings, duck confit, kale, leeks, oyster mushrooms, and truffle essence… I’m so glad we took his recommendation since this beautiful dish very easily was the best bite of food I’ve had in years in Vermont. It was outstanding. We also shared the Butcher’s Block. This appetizer was a collection of housemade and locally made charcuterie, with pickled vegetables, beer caraway mustard and crostini. The housemade duck prosciutto was the standout of that dish. As a self-proclaimed charcuterie connoisseur (I could eat it for every meal and live a happy life), I really enjoyed the mixture of flavors, tastes and textures that comprised the board. Those dumplings though… Nick and I talked about those for days.

For entrees, Thomas suggested the Lamb Rack, a pan-seared rack of lamb with Great Northern beans, chorizo, shiitake mushrooms, wilted spinach and a romesco sauce. He also recommended the Birds of a Feather, which included pan-roasted duck breast and grilled quail, with Brussels sprouts, fingerling potatoes and confit hash, along with cranberry chutney and a port wine reduction. Lastly, he raved about the Venison, a pan-seared Denver leg with cipollini onions, Brussels sprout leaves, shaved baby carrots, caramelized onion, mushroom and three-cheese bread pudding, au poivre.

I opted for the Filet Mignon, cooked a perfect medium rare, with caramelized onion puree, a creamy roasted garlic pomme puree, grilled asparagus and a sauce bordelaise. I was in the mood for something traditional, yet exceptional, and the dish really delivered. It was classic perfection. Nick enjoyed pan-roasted Faroe Island Salmon with kaffir lime rice, broccolini, mango relish, and a passion fruit beurre blanc. Lucky for me, I had a taste of the beautiful dish, and it was as delicious as it was stunningly plated.

Dessert at Red Clover Inn’s Restaurant, Mendon, Vermont

To finish our meal, we enjoyed a French toast-inspired creme brûlée and a creamy cheesecake with seasonal fruits. The not-so-sweet cheesecake was exceptional and sent us both into a food coma. After dessert, we happily took a short walk to our room for the evening and turned in for the night. The meal, including the ambiance, the attentive but not overbearing service, and the food itself, was a standout for us over many years of dining in Vermont. We can’t wait to come back and bring friends and family to experience the Red Clover Inn’s restaurant for a special occasion for themselves

Tips for Visiting the Red Clover Inn Like a Local:

• If you’re dining at the restaurant, Thursday, Friday, Sunday or Monday, ask about their Chef’s Tasting Menus. You can enjoy a three-course meal for $45 with wine pairings for an additional $25. Or, you can splurge for a five-course meal for $75 with wine pairings for $45. There is a table minimum. It’s also not available on holidays. I can’t wait to come back for one of the five-course meals.
• Love wine? Red Clover Inn hosted monthly wine dinners. These include a five-course dinner with wine pairings for $80. Upcoming wine dinners include wine from Spain and the New York Finger Lakes.
• Every Monday at the restaurant, you can enjoy a three-course Chef’s tasting menu for $35 per person.
• Every Thursday night, you can enjoy a night of live jazz starting at 6PM.

Red Clover Inn

7 Woodward Road, Mendon, Vermont
Innkeepers@RedCloverInn.com
802-775-2290

*We received a complimentary meal and night’s stay at Red Clover Inn. All opinions are our own.