'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. Follow 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 naturally–raised beef, lamb, venison and chicken to fresh fish and wonderful vegetarian selections.
Our Cream of Garlic Soup has been our signature dish for nearly thirty years and is world renowned. Vermont Magazine rated it as 'the best soup in Vermont'.
Linda Harmon Owner/Innkeeper
On Vermont Route 116 three miles north of the center of Bristol.
Policies & Restrictions
We are a non smoking restaurant. Mary's is handicapped accessible, however the Inn at Baldwin Creek is not.
|May-September||US $135||US $225||In Season, per night, double occupancy|
|September-November||US $160||US $255||Peak Season, per night, double occupancy|
|November-May||US $115||US $205||Off Season, per night, double occupancy|
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for rates & availability for your travel dates.