Join us at Frog Meadow for a relaxing holiday time!

Enjoy the camaraderie and connection of a houseful of happy new and returning guests enjoying the hot tub, relaxing by the fire – and conditions permitting – snowshoeing on our recreation trails! You’ll return home energized, renewed and relaxed following a weekend detached from the outside world at Frog Meadow’s 63 acres of private paradise exclusively for men!

four-columns-artisanThe Artisan Restaurant at the Four Columns Inn will be serving their New Year’s Eve Dinner (2017 menu is shown below) at 6pm and 9pm; $60 per person inclusive of tax; reservations are required and can be made by us at the time of your reservation booking.

Appetizers

  • MAINE LOBSTER BISQUE: Rosemary croutons, truffled micro-greens
  • SHRIMP COCKTAIL: Avocado, heirloom tomato, house roasted pepitas, lemon-grapefruit vinaigrette
  • ARTISAN CHOPPED SALAD: Roasted sweet potatoes, caramelized onions, pomegranate, local crudité, maple-bourbon dressing
  • DUCK CONFIT TART: VT mascarpone, wild mushrooms, duxelle, roasted apple

Entrees

  • GRILLED MAINE LOBSTER: Roasted corn and pepper hash, seared fingerling potatoes, béarnaise sauce
  • PAN SEARED BEEF TENDERLOIN AU POIVRE: Daupanois potatoes, almond haricovert, truffle-madeira jus
  • ROASTED BREAST OF DUCK: Foie gras, pan seared bacon Brussels sprouts, currant-cranberry demi-glaze
  • MULTI-GRAIN RISOTTO: Roasted root vegetables, VT Beucher bleu cheese, spaghetti squash, crispy leeks, hard cider glaze
  • PAN SEARED FAROE ISLAND SALMON: Fresh Jonah crab, marcona-pesto mash, meyer lemon burre blanc

Desserts

  • GERMAN CHOCOLATE CAKE: Coconut gelato, raspberry coulis
  • CIDER POACHED PEAR TART: Pomegranate whipped cream
  • STRAWBERRY CHAMPAGNE CHEESECAKE: House biscotti

The Willaimsville Eatery will be serving their New Year’s Eve Dinner (2017 menu is shown below) throughout the evening; $60 per person for 4 courses; $50 per person for 3 courses, (includes a complimentary glass of prosecco); reservations are required and can be made by us at the time of your reservation booking.

Course 1 (choose one)

  • ROASTED PEAR SALAD: Maple-ginger roasted Anjou pears, Boucher Farm’s “Gore-DawnZola” cheese, fennel salami, mesclun mix, maple-ginger vinaigrette, pomegranate seeds
  • KALE SALAD: Massaged local kale, roasted delicata squash, toasted almonds, Vermont chèvre, cranberry vinaigrette
  • CREAMY PUMPKIN SOUP: Eatery-grown organic pumpkin, Dutton Farm apples, mild ancho chilies, house vegetable stock, finished with pepitas and Vermont Creamery’s mascarpone

Course 2 (choose one)

  • BURRATA: Maplebrook Farm’s fresh burrata, roasted organic beet and tarragon purée, organic polenta spears, fresh fennel, ground sumac
  • MUSSELLS: Wild Maine blues, cooked in white wine and herbed tomato relish broth, served with house-made focaccia spears
  • RAVIOLI: Riversong Farm pork and house-made fresh ricotta, house-made pasta, wild Williamsville nettle pesto, focaccia breadcrumbs

Course 3 (choose one)

  • SCALLOPS: Pan seared scallops, Grana Padano-herbed farro, lightly wilted bok choy, toasted sliced almonds, minced bell pepper, finished with ginger-lime butter
  • BRAISED RABBIT: Locally raised rabbit braised in hard cider, shallots and herbs, served over creamy, organic soft polenta, house-made fresh ricotta, pomegranate glazed, wood-roasted brussel sprouts, crispy prosciutto
  • MUSHROOMS & ROOTS: Local vegetables and Gruyère cheese gratin, baked in our wood-fired oven, served with organic white beans and sage, Eatery-foraged wild mushrooms, wild Williamsville nettle pesto, charred lemon
  • PORTERHOUSE STEAK: 28-day dry-aged porterhouse steak from Adams Farm in Wilmington, Williamsville-grown whipped sunchokes, wood-roasted balsamic broccoli rabe, paprika herb butter

Course 4 (choose one)

  • DARK & STORMY: Dark chocolate, ginger, and rum panna cotta, topped with bruleed meringue
  • OLDFASHIONED: Sweet and sour cherry bourbon pie, with a dollop of whipped Cointreau mascarpone
  • EATERY DESSERT BITES: A trio of pomogranite-ginger-chocolate bark, tiramisu cubes and almond-anise biscotti

 

Frog Meadow's Main House in WinterAbout Us

Frog Meadow Farm Bed & Breakfast and Massage Oasis for Men is a welcoming, non-judgmental place for men of all colors and backgrounds to unwind and shed the trappings of busy modern life.

Situated on 63 beautiful & private acres, Frog Meadow frequently hosts men’s gatherings, workshops and retreats. Hosts Dave & Scott are committed to providing a welcoming environment to re-connect with nature and yourself.

The South RoomFrog Meadow is only 4 miles from the popular Rock River swimming hole, 10 miles from Brattleboro, VT and 30 minutes Mount Snow & Stratton Mountain ski resorts.

Relax in our spring-fed swimming pond, soak in our wood-fired hot tub, or enjoy our 4-season recreation trails and extensive perennial gardens and orchard!

Be sure to check out our special events calendarphoto galleriesrooms/lodging pages & lodging specials and discover all that gay-friendly Southern Vermont has to offer!

Frog Meadow Hot Tub

Click here to learn why Edge Boston calls Frog Meadow “Vermont’s Gay Oasis”