Brunch at The Russell House Tavern
Russell House Tavern's cocktail menu is so impressive that I try to sample a different drink every time I visit. On this visit, I went for the Jack Rose, made of Laird's Applejack, house grenadine, and lime juice. Wicked good.
I had to try the cheese plate, made of three local cheeses, all from Vermont. From left to right, the cheeses were Rupert, an aged Jersey cow milk cheese from Rupert, VT, Twig Farm Square Cheese, an aged goat milk cheese from West Cornwall, VT, and Bayley Hazen Blue from Jasper Hill Farm in Greensboro, VT. All good cheeses, and I appreciated the apple slices and fig-honey jam. Yum.