The Peak Lodge

This season’s most anticipated project is the state-of-the-art Peak Lodge constructed at the 4,100 foot level of Killington Peak. It's been a long time coming, but it's finally here:

    • The Peak Lodge is open daily 9:00 a.m.-3:30 p.m.
    • On weekends, enjoy a breakfast sandwich or our made-to-order omelet station 9:00-10:15 a.m.
    • The bar with the best view in town is open daily, 10:00 a.m.-3:00 p.m.
    • For non-skiers and snowboarders, we offer round trip K-1 Express Gondola passes for just $15 so you can still take in the views and enjoy the Peak Lodge experience. Tickets are sold until 2:00 p.m. only.

Dining at the Peak Lodge

      • For this upscale lodge experience, we’ve crafted a unique, high-end scramble-style restaurant.
      • Casual seating with leather couches and an assortment of table styles will greet you.
        • There’s not a bad seat in the house – every table will have panoramic views of the Green, White, and Adirondack Mountains.
      • For lunch, take your pick of chef-served stations and even a custom salad station with a host of local produce and house-made dressings. 
      • Fresh pasta with steamed vegetables and Vermont Maple Cream Sauce, flank steak from the in-house carvery, or a deli sandwich with signature Boar’s Head Meats are just a few of the options you may find at The Peak Lodge.
      • Look for burgers and herb-marinated sirloin from local farms sizzling on our grill, and vegetarians will feast on wraps, pasta and more, crafted with full flavor and healthy mountain living in mind.

Lounge and Cocktails at the Peak Lodge

The Peak Bar will offer fine wine, signature hot cocktails and local drafts for relaxing by the fireplace. Our bar will also be featuring a small menu to accent your drinks, including a custom Vermont cheese plate.

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The History of Peak Lodge

The original Peak Lodge was built in 1967 as the Summit Terminal, the largest support building for Killington’s first gondola, the highest capacity lift of its day. It was the longest ski lift in North America and the world at the time.

      • Nestled at 4,160 feet, it was fully crafted by in-house work crews and Pres Smith himself. This footprint is the inspiration for the new state-of the art facility.
      • The cement for the lift and buildings in 1968 had to be bucketed in by helicopter, a first for the mountain.
      • Construction was interrupted in 1969 with a record year of 306 inches of snow and 183 days of operation. It was followed by a summer dock strike when lift components had to literally be fished out of the harbor.
      • Plans for the new $7 million facility launched in 2011.
      • The original structure was removed in the summer of 2011, and despite Tropical Storm Irene, we're on point for completion in winter 2013.

Building the New Peak Lodge

The foundation, footings and bottom floor walls of the new structure were completed in the fall of 2012. Engelberth Construction, Inc., of Colchester, VT, has been building throughout the summer and fall with a projected completion date of December, 2013.

The versatile new facility, designed by Robert Carl Williams Associates in Pittsfield, Vt., Sitting atop the highest lift-serviced peak in Vermont, the Peak Lodge is set to become the most diverse facility in Killington's arsenal, offering lounge space, event opportunities and an ambiance like no other. Guests will enjoy a Vermont feel enhanced by an abundance of natural light and the vistas of the White Mountains of N.H. and the Green Mountains of Vt. Additionally, the venue will boast:

      • 15,000 square feet including seating for up to 300 guests
      • Food venue featuring a selection of fresh fare
      • A full-service bar in addition to lounge areas with couches and coffee tables
      • The venue will be part of Killington’s Cow Power Program, looking to electricity converted from cow manure for its energy needs.

With a custom local menu, unparalleled vistas and sustainable design, the Peak Lodge captures the heart of the mountain with a fresh view for the future.