Mistral’s at Toll Gate
Fine French Dining in an Intimate Riverside Setting
Fine French Dining is an experience like no other, and one that Mistral’s has perfected in its nearly 30 years as one of Manchester’s culinary destinations. Overlooking Bromley Brook on the site of Vermont’s last Toll Gate, the atmosphere is inviting, the food is decadent, and the service is undeniably devoted to customer satisfaction.
Choose from frog’s legs, escargots and house-made duck paté to start. Savor the signature salmon cannelloni, New York sirloin, rack of lamb or chateaubriand for two. Complement your dinner with a delectable house-made desserts; crême brulée, profiteroles, warm chocolate cake and godiva cake. Finish the evening with an espresso, a choice of amaros, liqueurs or cognacs.
Using only the finest, fresh ingredients and offering an award winning wine selection, Mistral’s is one of those restaurants that makes an evening unforgettable.
"Dining at Mistral's was an exquisite experience in French cuisine fine dining. The wine list is very remarkable. I had no idea how remarkable until I spotted a wall covered with coveted Wine Spectator Awards going back more than two decades. The dining room is directly on a brook of gently falling water. The wall is a full length of glass allowing for a very nice atmosphere. Classical music played very subtly in the background. The evening was just perfect. I will be back!"Catherine C. (source)
Mistral's is located at the last operational Toll Gate in the state. The original rate of toll sign can be found in the Bennington Museum. The rate was 2 cents per sheep or cow, 5 cents for a pleasure carriage, etc. When it operated as a Toll Gate it offered: "Hungry as a Hunter, McNaughton's Dinner a Dollar" It opened as the Toll Gate Lodge in 1950 with Chef Mario Berry and his wife Barbara who sold it to John and Gloria Donahue who continued the tradition of continental service with classical cuisine. Chef Dana Markey and his wife Cheryl transformed it into Mistral's in 1988 and have been delighting diners since then.