Highland Lodge

Highland Lodge Four season Bed & Breakfast on Lake Caspian + cottages. House Kitchen & Bar open Thurs-Sun, 4-9pm VISIT the HISTORIC HIGHLAND LODGE!

Let the rest of the world melt away at Highland Lodge, where your morning starts with the aroma of freshly-brewed coffee and freshly-baked Vermont goodies, and the day stretches out before you. Enjoy our Nordic ski trails, private beach and stunning scenery on Caspian Lake. Together we'll celebrate the many gems of the Northeast Kingdom. Our House Restaurant & Bar are open Thursday- Sunday, 5-9pm. Visit OpenTable.com to make a dinner reservation

CLOSED 8.29.26We’re heading into wedding season, which means you’ll wanna pay close attention to OpenTable if you’re hop...
08/24/2026

CLOSED 8.29.26

We’re heading into wedding season, which means you’ll wanna pay close attention to OpenTable if you’re hoping to join us for dinner this Fall!

we’ve got three margarita Mondays left for this season!

As we look toward the next (and arguably the best) season, we’ve got a few Fall updates for you 🍂Weekends are SOLD OUT t...
08/21/2026

As we look toward the next (and arguably the best) season, we’ve got a few Fall updates for you 🍂

Weekends are SOLD OUT through October 19th — but there’s still plenty of midweek availability if your travel dates have a little wiggle room.

We’re also heading into wedding season, so if you’re hoping to dine with us, be sure to check OpenTable for availability. We’ll be handing the Lodge over to some beautiful and epic weddings on a handful of Saturdays this Fall, and OpenTable will always be the best indicator of when the restaurant is open to the public.

And a little reminder as you start thinking about next year: we book 365 days in advance. I know, it sounds crazy. But, we’re a special lil’ spot in a special lil’ corner of the world.

Cheers to Fall in Vermont — and squeezing every last drop out of these final few weeks of summer. 🍻🍁

Key lime pie à la L. Chadwick 🍋‍🟩
07/24/2026

Key lime pie à la L. Chadwick 🍋‍🟩

One of the best parts about staying here? You’ve got the whole Northeast Kingdom to poke around in.Grab a bike rental fr...
07/20/2026

One of the best parts about staying here? You’ve got the whole Northeast Kingdom to poke around in.

Grab a bike rental from - make the epic gravel road trek to the best brewery in the world ( ). Then loop around to pick up a steak & cheese from the Craftsbury General Store and make a picnic lunch at the beach. Swing through the Willey’s Store for Jasper Hill cheese in every variety to bring back to the cabin for sunset appy hour. Pop into Miller’s Thumb while you’re down in town and find a pair of earrings or a gift you definitely weren’t planning on buying- support the local art. Head over to Wilson Farm & Kitchen for a dope scoop of crazy flavored ice cream to round out the afternoon … or, if you’re feeling froggy, make it an affogato.

Then come back here, jump in the lake, take a nap in a hammock, read a book on the porch, or just do absolutely nothing for a while. Do vacation at your own pace. The perfect day does exist and the itinerary is easy to map out when you’re here.

Not feeling like leaving? We’ve got you there too. Restaurant’s open Thursday through Sunday, Margarita Mondays all summer long, and our BBQ truck rolls every Tuesday.

It’s a pretty good little corner of Vermont.

And fair warning… next summer is already starting to fill in. If you’ve been meaning to make the trip, don’t wait too long.







One of my favorite dishes on the menu is back… and thankfully it’s here to stay for a while. I just had it as my shift m...
07/17/2026

One of my favorite dishes on the menu is back… and thankfully it’s here to stay for a while. I just had it as my shift meal and was inspired to write a post about how tasty it is so that the world knows.

Chef Kathryn (of Cookee’s Supper Club fame) has been absolutely crushing it in the kitchen this summer, and her grilled Hillside Farm chicken is one of those deceptively simple dishes that reminds you how good chicken can actually be when it starts with incredible ingredients.

We source our birds directly from Hannah Pearce at Hillside Farm- a mere ten miles down the road from us. They’re raised on fresh pasture, moved onto new grass every day, fed GMO-free grain, given clean spring water, and never treated with antibiotics or hormones. Hannah ( and her dad) put an unbelievable amount of care into raising them, and you can taste it. People constantly tell her it’s the best chicken they’ve ever had, and after one bite, it’s easy to see why. Catch them at local farmers markets and buy it when you can! They’re like Pokémon- gotta catch em all!!

We’re proud to be a designated Vermont Fresh Network Gold Barn status restaurant, which means we make a genuine effort to source from Vermont farms and producers whenever it makes sense (30% or more of our menu). It’s something we care deeply about, even if it occasionally means waiting a little longer for our favorite ingredients.

The wait was worth it….. she’s baaaaaaack

-E



Summer has a way of finding its way onto the plate. Chef Kathryn has been cooking up a storm this szn and we are here fo...
07/10/2026

Summer has a way of finding its way onto the plate. Chef Kathryn has been cooking up a storm this szn and we are here for it… some new highlights to drool over…

✨ Scallop Ceviche with chili oil, lime, red onion, and housemade tortilla chips.

🥒 Chilled green gazpacho layered with cucumber, sweet peppers, garlic, celery, parsley, jalapeño, spinach, basil, cabbage, lemon, pink peppercorn, red onion, pea shoots, and a drizzle of chili oil. It’s to die for, can attest.

🌿 Roasted local vegetables with cherry tomatoes, fennel, Parmesan, lemon, parsley, and Calabrian chili oil.

🍋 Scallop Grenobloise- spaghetti finished with beurre blanc, brown butter, lemon, capers, parsley, and crispy scallop granola.

Summer has a way of flying by. If you’ve been meaning to join us for dinner, consider this your sign. Head to OpenTable for reservations {link in bio}.

One hundred years. That feels pretty remarkable.As our country celebrates 250 years this year, it’s incredible to think ...
07/07/2026

One hundred years. That feels pretty remarkable.

As our country celebrates 250 years this year, it’s incredible to think that Highland Lodge has quietly been part of that story for more than a third of it. Through the Great Depression, world wars, changing generations, and an ever-evolving Greensboro, these old walls have continued to welcome people home.

In 1926, this little corner of Caspian Lake began as Highland Lodge Estates—an ambitious vision for a lakeside retreat, complete with plans for hundreds of cottages tucked into the hillsides. Then came the Great Depression, and like so many grand ideas of the era, the dream had to evolve.

It did.

In 1954, Highland Lodge as we know it today was born, and over the decades it has worn many hats: summer camp for families, cross-country ski destination, wedding venue, neighborhood gathering place, and home-away-from-home for generations who have returned to these porches, these trails, and this lake year after year.

Every chapter has been written by people who cared deeply for this place.

David and Carol Smith laid the foundation for much of what Highland Lodge would become, stewarding the property with decades of care and dedication. The next generation of children, Wilhelmina and David Smith, carried that legacy forward and, in many ways, shaped the Highland Lodge that guests know and love today. With a deep reverence for its history and an eye toward its future, they preserved the lodge’s character while thoughtfully strengthening its place in the community, ensuring it remained not just a destination, but a living tradition. Following a brief chapter under Alex Smith and his wife { SHOUT OUT TO ALEX FOR THE AWESOME HISTORIC PHOTOS DESPITE THE TIME DIFFERENCE IN JAPAN }, Highland Lodge entered its next act in 2016 under its current ownership.

Wallace Stegner perhaps captured Greensboro best when he wrote that “Greensboro’s special qualities would not be so special if the integrity of local character and customs had not met and fused with an equal integrity in its Summer visitors.” For a century, Highland Lodge has been one small part of that partnership. Every season, our guests don’t simply stay with us—they fill the restaurants, wander the galleries at the Highland Center for the Arts, spend afternoons at the Country Club, cheer beneath the big top at Circus Smirkus, browse Willey’s Store and our local shops, hire local guides and tradespeople, and support our farms, artists, and nonprofits. In doing so, they help sustain the vibrant community that has welcomed them back year after year. It’s a relationship built not just on tourism, but on stewardship, investment, and a shared love of this little corner of Vermont.

One hundred years doesn’t happen by accident. Highland Lodge has endured the Great Depression, world wars, a global pandemic, historic floods that washed away homes and parts of our region, as well as a changing climate that continues to shorten our winters and intensify our summers—reshaping the very seasons our business has relied upon for generations. Yet through every challenge, this place has continued to adapt, evolve, and welcome guests back year after year.

Since 2016, our goal hasn’t been to reinvent Highland Lodge. It’s been to honor it and carry it forward.

Chad and I often remind ourselves that we’re simply caretakers of a story much bigger than us. It’s a privilege to help write one small chapter in a place that has meant so much to so many over the last century. Some days here are magical. Others are downright exhausting. We’re learning, in real time, what it means to operate in a hospitality industry that looks nothing like it did even a decade ago. As restaurants around us navigate an increasingly difficult landscape, the old romance of hospitality has given way to one of the most demanding industries imaginable, requiring constant reinvention simply to keep the doors open. And we do it with the support of our kicka** team and awesome group of owners who believe in the vision.

We continue to adapt while remaining committed to the things that matter most to us: supporting local farms, showcasing Vermont makers and producers, creating meaningful jobs, gathering our community around the table, and welcoming guests with the same warmth Highland Lodge has offered for generations. Somehow, through it all, we find ourselves falling in love with this place even on the hardest days. Highland Lodge has become so much more than a business to us. It’s a responsibility, a privilege, and one of the greatest joys of our lives.

To everyone who has ever stayed here, worked here, celebrated here, fallen in love here, skied here, paddled here, laughed here, or simply watched the sunset over Caspian Lake from the porch—thank you for being part of Highland Lodge’s first 100 years.

Here’s to the next hundred.

Cheers,

Elsa ( and Chad )

A few favorites from behind the bar this week…🌿 Nettle Nectar — nettle-infused Barr Hill gin, house nettle cordial, fres...
07/03/2026

A few favorites from behind the bar this week…

🌿 Nettle Nectar — nettle-infused Barr Hill gin, house nettle cordial, fresh lemon, terp nectar, and a touch of ginger.

🥥 The Colada — rum, green Chartreuse, coconut, and Thai basil. Bright, herbaceous, and just tropical enough.

🌸 Rhubarb Refresher (mocktail) — rhubarb and lemongrass honey, coconut water, lemon balm, and soda. Light, refreshing, and made for slow summer afternoons.

Opening weekend is upon us and the kitchen’s been stretching its legs a bit after a long mud season hibernation.A few ol...
05/22/2026

Opening weekend is upon us and the kitchen’s been stretching its legs a bit after a long mud season hibernation.

A few old favorites are finding their way back onto the menu alongside some new spring energy — a grilled Hillside Farm chicken thigh dish that disappeared pretty quickly during staff meal, Steak Frites with onion soubise using local beef from Snug Valley, lion’s mane mushroom fettuccini featuring mushrooms from 1000 Stone Farm here in Vermont, and a bunch of bright, beautiful salads built around whatever Breadseed Farms is hauling out of the ground this week.

This time of year always feels especially good in the dining room. Windows open again, lake light sticking around a little longer, everyone collectively crawling back out of winter and remembering how to be social again. Summer’s knocking at the door.

And while you're here, it feels worth mentioning that in a time where independent restaurants, farms, and small businesses are shuttering their doors left and right, supporting your local economy matters more than ever. Dining out feels expensive these days — produce costs more, paying a living wage costs more, utilities cost more — but places like this only exist because people choose to show up for them year after year. To eat local, drink local, support their neighbors, and keep small communities humming along. We’re incredibly lucky to be surrounded by producers, farmers, brewers, musicians, makers, and hardworking folks who care deeply about what they do, and we’re equally lucky for the people who continue showing up to enjoy this shared little corner of the Northeast Kingdom with us.

We can all feel it- Vermont is incredibly fragile ecosystem right now. It takes a whole lot of people working together behind the scenes to put good food on the table up here. And be nice to your bartender, or else.

Wedding szn 🤍Savannah and Grant are local legends and we got to throw down with them for one hell of a wedding weekend l...
05/13/2026

Wedding szn 🤍

Savannah and Grant are local legends and we got to throw down with them for one hell of a wedding weekend last summer. It absolutely poured for most of it — gray skies, soaked grass, the whole deal — but honestly? Rainy wedding days make for the dreamiest photos, and the vibe was so hot that we just danced right on through it.

One of the best parts of this job is that after months of planning, scheming, hand-holding, back and forth emails, weather watching, and bringing wild ideas to life, a lot of our couples stop feeling like “clients” and just become pals. These two are very much in that category.

Much love, long laughter, and many more dance floors ahead for these two.

We’re already looking forward to ushering in our 2026 brides & grooms and throwing down with the same spirit, good energy, and joie de vivre all over again.

Photography by the ever wonderful

Address

1608 Craftsbury Road
Greensboro, VT
05841

Opening Hours

Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 9pm
Sunday 5pm - 9pm

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