MENU & EVENT GUIDE
APRIL 24-MAY 3, 2015
APRIL 24 -MAY 3 vermontrestaurantweek.com
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Taste. Learn. Explore. Fresh, Homemade Meals Thousands of Local Products Food & Wellness Classes In-Store Food Demos Farm Tours & Crop Mobs Community Partnerships City Market, your Member-owned Co-op, creating a culture of community food and wellness and a proud sponsor of Vermont Restaurant Week. 82 S. Winooski Ave. Burlington, VT 05401 Open 7 days a week, 7 a.m. - 11 p.m. (802) 861-9700 www.citymarket.coop
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Get Out and Dine Out!
APRIL 24 -MAY 3 TO BENEFIT
Who really needs an excuse to eat delicious food? Just in case you do, your foodie friends at Seven Days got your back and your belly! For 10 days, more than 100 restaurants in Burlington, Montpelier, St. Albans, Rutland and beyond will offer special prix-fixe menus at one of three price points — $20, $30 or $40 per person — depending on the fare. Try lunch, brunch and breakfast specials, too. Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s incredible farmers and artisan food producers. Vermont is a leader in the farm-to-table movement and boasts more craft brewers and cheesemakers per capita than any other state. Start planning your appetizing adventure at vermontrestaurantweek.com. Hungry to give? Donate to the Vermont Foodbank — the beneficiary of Restaurant Week. Seven Days will donate 10 percent of sponsorship fees and 100 percent of event admissions to the Vermont Foodbank — but we need your help to beat our 2014 total! Last year, with your help, we raised more than $13,000 for the Vermont Foodbank. This year, the Vermont Community Foundation will, once again, match our donation up
to $5,000. Please help us connect all Vermonters with healthy, local food.
Want to make a donation?
• Donate at vermontrestaurantweek.com or make a donation at any Vermont Restaurant Week event. • Shop at City Market! The Vermont Foodbank is a 50 percent partner in the co-op’s Rally for Change program, which encourages customers to round up their total at the register. Stop by and round up!
115 PARTICIPATING RESTAURANTS 3 Squares Café ........................... 33 51 Main at the Bridge................ 33 Apple Core Luncheonette ....... 25 Ariel’s Restaurant ......................30 Armory Grille and Bar ..................8 ArtsRiot Kitchen ...........................8 Arvads Grill.................................. 26 A Single Pebble .............................8 August First Bakery & Café ..........9 Bar Antidote ............................... 33 Barkeaters Restaurant ............. 31 Barnard Inn Restaurant and Max’s Tavern .......................30 Big Picture Café & Theater.......27 Bleu Northeast Seafood .............9 Bluebird Barbecue .......................9 Bluebird Coffee Stop.................... 7 Bluebird Tavern ..........................10 Blue Cat Steak & Wine Bar .........9 Blue Paddle Bistro..................... 23 Café Mediterano .........................22 Café Provence ............................ 35 Church & Main ............................10 Citizen Cider.................................10 City Market/Onion River Co-op 11 Cornerstone Pub & Kitchen.... 29 Daily Planet................................... 11 E.B. Strong’s Prime Steakhouse ................................... 11 El Cortijo Taqueria y Cantina .... 11 El Gato ............................................. 7 Fire & Ice Restaurant................ 34 Grazers ..........................................22
Guild Tavern................................. 19 Halvorson’s Upstreet Café........ 12 Healthy Living Café.................... 19 Hen of the Wood ..........................8 Hinesburgh Public House ....... 25 Hunger Mountain Coop Deli and Café ............................... 28 Istanbul Kebab House .............. 12 J. Morgan’s Steakhouse........... 28 Junction at the Essex: Vermont’s Culinary Resort & Spa .................22 Juniper.......................................... 13 Kismet .......................................... 28 L’Amante ....................................... 13 La Villa Bistro & Pizzeria.......... 32 Leunig’s Bistro & Café................ 13 Lighthouse Restaurant & Lounge ...................................... 21 Lucky Next Door ......................... 13 Maple City Diner ........................ 23 Maxi’s Restaurant...................... 26 Michael’s on the Hill .................. 25 NECI on Main ............................. 28 New Moon Café ........................... 14 Noonie Deli................................... 14 One Federal Restaurant & Lounge ..................................... 23 Our House Bistro ........................ 21 Parkside Kitchen ....................... 24 Pascolo.......................................... 14 Pauline’s Café............................... 19 Phantom.......................................27 Pizza Barrio .................................. 15
Pizzeria Verità ............................. 15 Positive Pie (Barre) ...................30 Positive Pie (Hardwick)............30 Positive Pie (Montpelier)......... 29 Positive Pie Tap & Grill ..............27 Prohibition Pig ........................... 26 Pulcinella’s.................................... 19 Revolution Kitchen .................... 15 Roots the Restaurant............... 35 San Sai Japanese Restaurant. 15 Sarducci’s Restaurant and Bar29 Shanty on the Shore.................. 16 Sherpa Kitchen ........................... 16 Simon Pearce Restaurant ........ 31 Sonoma Station......................... 24 Sotto Enoteca...............................17 South End Kitchen at Lake Champlain Chocolates .....17 Southside Steakhouse............. 35 Starry Night Café ....................... 32 Storm Café .................................. 34 St. Paul Street Gastrogrub........17 Sweetwaters................................ 18 Tavern at the Essex: Vermont’s Culinary Resort & Spa ...............22 The Bagel Place........................... 18 The Bearded Frog ...................... 32 The Bench.................................... 25 The Bobcat Café & Brewery ... 33 The Cider House Barbecue and Pub........................................ 26 The Farmhouse Tap & Grill....... 12 The Gryphon ................................ 12
The Kitchen Table Bistro ......... 24 The Lobby .................................... 34 The Mounted Cat ........................ 14 The Parker House Inn & Restaurant ............................... 31 The Red Clover Inn & Restaurant .............................. 35 The Reservoir Restaurant & Tap Room .................................27 The Scuffer Steak & Ale House 16 The Skinny Pancake .................. 16 The Spot.........................................17 The Tuckerbox ............................. 31 The Whiskey Room at Rí Rá Irish Pub ............................. 18 The Windjammer Restaurant and Upper Deck Pub ................. 20 Three Brothers Pizza & Grill..... 21 Three Penny Taproom.............. 29 Tilt Classic Arcade and Ale House ............................ 20 Toscano Café Bistro .................. 24 Tourterelle................................... 32 Trattoria Delia ............................. 18 Two Brothers Tavern ................ 34 Vermont SportsGrill.................. 20 Vermont Tap House .................. 23 Waterworks Food + Drink ......... 21 Wooden Spoon Bistro .............. 20
Browse menus and events on your phone, tablet or desktop at:
vermontrestaurantweek.com
SPRING ROAD TRIP! browse by town...
(Multiple locations) .................. 7 Barnard ..................................... 30 Barre .......................................... 29 Brandon .................................... 35 Bristol ........................................ 33 Brookfield ................................. 30 Burlington ...................................8 Colchester ................................. 21 Essex Junction ........................22 Ferrisburgh .............................. 32 Hardwick................................... 30 Hinesburgh .............................. 25 Mendon..................................... 35 Middlebury ............................... 33 Montpelier................................ 28 New Haven............................... 32 Plainfield....................................27 Quechee..................................... 31 Richmond ................................. 24 Rutland ..................................... 35 Shelburne.................................. 31 South Hero ............................... 23 South Burlington..................... 18 St. Albans ................................. 23 Stowe......................................... 25 Vergennes ................................ 33 Waitsfield ..................................27 Waterbury .................................26 Waterbury Center................... 25 White River Junction ............. 31 Williston.....................................22 Winooski .................................... 21
EVENT SCHEDULE * THURSday, April 23 Dessert comes first at this Restaurant Week-eve kick-off battle in which past finalists compete against new challengers from around the state. Scores from celebrity judges — James Beard winner, “Chopped” Champion and two-time knight, New England Culinary Institute chef and COO Jean-Louis Gerin; James Beard Who’s Who of Food & Beverage in America inductee, Art of Eating editor and publisher Ed Behr; and chef, teacher and owner of Chef Contos Kitchen & Store, Courtney Contos — and votes from you determine the winner of Vermont Restaurant Week’s Signature Sweet. Guests have an hour and a half to taste everything, and will have three tokens with which to choose their favorites — all while enjoying a cash bar and music from DJ Disco Phantom.
ALL-STARS vs. new stars
the main event
Thursday, April 23, 7-9 p.m., Higher Ground Ballroom, 1214 Williston Rd., S. Burlington. Limited tickets available. $15 adv./$20. highergroundmusic.com
All -Stars • John Belding, Birchgrove Baking (2013 Finalist) • Erica Anderson, New Moon Café (2013 Finalist) • Ryan Bunce, Barrio Bakery (2013 Winner) • Andrew LeStourgeon, Little Sweets (2014 Finalist) • Lisa Curtis, Sweet Simone’s (2014 Finalist)
Challengers • Andrew Machanic, The Swingin’ Pinwheel • Juanita Galloway & Anne Marcoe, Good Comida • Brandy Allen, Essex Culinary Resort & Spa • Nicole Maddox, Waterworks Food + Drink • Evelyn Martin, Evelyne’s on Center
file: matthew thorsen
Culinary Pub Quiz
* sunday, april 26 Compete for prizes in seven rounds of foodie trivia hosted by Seven Days and Top Hat Entertainment. Limited space. Preregistration at vermontrestaurantweek.com is required. Sunday, April 26. Doors open at 6 p.m. Trivia: 6:30-9 p.m. Vermont SportsGrill, 1705 Williston Rd., S. Burlington. Info, 860-2009.
file: matthew thorsen
TRIVIA contest
Feeding Frenzy
CONTEST
☛ ALL WEEK LONG!
Foodies compete against one another in a statewide Instagram scavenger hunt. The challenges will be announced at the start of Restaurant Week and the participants will have one week to complete the tasks. The winner will receive a dinner for six in the butcher room at Hen of the Wood (Burlington) cooked by chef Eric Warnstedt. More details to come at vermontrestaurantweek.com.
APRIL 24 -MAY 3
FILE: KYM BALTHAZAR
The Dish: Git Yer Goat! ☛ WEDNESDAY, APRIL 29
Experts include: • Bob Reese, Co-founder, Vermont Creamery • Shirley Richardson, Managing Partner, Vermont Chevon, LLC • Karen Freudenberger, Project Manager for Pine Island Community Farm (part of the Vermont Goat Collaborative) • Matt Birong, Chef-owner, 3 Squares Café
SP EC IAL E VENTS
Goats are the world’s most common meat source, valued for their relatively inexpensive upkeep, resilience and adaptability. Vermont is home to thousands of these cute critters — we make some of our finest cheeses with their milk. But most Vermonters have never eaten chevon, or goat meat, and it rarely appears on restaurant menus. How come? Why aren’t more farmers introducing PANEL TALK meat goats into their fields? Why aren’t chefs putting them on their menus? Join a panel of local experts for a lively discussion on the potential these bleating babies represent for Vermont’s food system and evolving agricultural landscape. Special thanks to City Market and the Intervale.
Wednesday, April 29, 5:30-7 p.m. ArtsRiot, 400 Pine St., Burlington, $5 donation. Info, 540-0406.
Parents’ Night Out ☛ FRIDAY, MAY 1, & SATURDAY, MAY 2
Even foodies with kids have no excuse to miss out on Vermont Restaurant Week. Thanks to the expert childcare providers at the Greater Burlington YMCA, parents CHILD CARE can enjoy a Friday or Saturday night on the town while their kids have fun at the Y! Childcare is available Friday, May 1, and Saturday, May 2, 6-8:30 p.m. Food and beverage are included in the $15 (members), or $20 (nonmembers) per child; ages 2 through 12. Preregistration required. Call 862-9622 to sign up your kids, and don’t forget to make your dinner reservations ASAP. Weekend tables fill up fast!
Clash of the Cocktails ☛ SATURDAY, MAY 2
Finish your Restaurant Week adventure at this rowdy cocktail competition. Come sample five different cocktails featuring Vermont White Vodka from Vermont Spirits. The winning recipe, determined by your votes, will win FINALE glassware from Simon Pearce. Come show your support, taste some creative mixtures and celebrate the festival’s final event. Contestants include Justin Barrows, Ted Lipson, Margaret Kienzle, Eric Hodet and Noah Derman. Saturday, May 2, 3-5 p.m. Red Square, 136 Church St., Burlington. $10. Info, 864-5684.
FIND FOODIE EVENTS
vermont restaurant week.com
5
APRIL 24 -MAY 3
Let’s devour hunger together! The Vermont Community Foundation is proud to once again match total donations up to $5,000 made to the Vermont Foodbank during Restaurant Week. DONATE NOW: VERMONTRESTAURANTWEEK.COM
Since 2012, the Community Foundation has awarded more than $1 million in grants through its Food and Farm Initiative to help connect all Vermonters with healthy, local food. Learn more at vermontcf.org/localfood
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16 & BARS | 2015THE SEVEN DAYS GUIDE TO VERMONT RESTAURANTS & BARS | 2015-16 RESTAURANTS ONT GUIDE TO VERM THE SEVEN DAYS
Vermont Restaurant Week coincides with publication of the 2015 edition of 7 Nights: The Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout the year at hundreds of locations around Vermont.
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Friend) 7 NIGHTS
Serve in a metallic mug over ice.
R U Y O T E ME , T HEY VERMON 7 NIGHTS
2 oz. Vermont White Vodka — 1 oz. Fresh lime juice — 5 oz. Ginger Beer — Lime garnish
4/13/15 10:24 AM
7 NIGHTS
VERMONT MULE
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Menus in this section will be offered April 24-May 3 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information: vermontrestaurantweek.com. = New participant in 2015
r e s e r vat
= Serving Vermont Restaurant Week’s signature cocktail “The Vermont Mule”
APRIL 24 -MAY 3
er ion plann 1st Restaurant Choice
Phone
2nd Restaurant Choice
Phone
Res. Time
Fri., April 24 .............................................................. .................................. ......................................................... ............................. .......................... Sat., April 25 .............................................................. .................................. ......................................................... ............................. ..........................
Mon., April 27 .............................................................. .................................. ......................................................... ............................. .......................... Tue., April 28 .............................................................. .................................. ......................................................... ............................. .......................... Wed., April 29 .............................................................. .................................. ......................................................... ............................. .......................... Thu., April 30 .............................................................. .................................. ......................................................... ............................. .......................... Fri., May 1
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Sat., May 2
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Sun., May 3
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Bluebird Coffee Stop Corner of College and Church streets, Burlington, 660-3429
$6 Lunch Special Montréal Smoked Meat Sandwich Savory mustard, house rye
$1 Small Creemees
El Gato
169 Church Street, Burlington, 540-3095 4 Park Street, Essex Junction, 802-662-4334
$10 Lunch Special
Two combo options served with house rice and choice of beans C O M B O OPTIONS
Maple, mocha or twist
Tamale, Burrito, Taco, Tostada, Chili Relleno
Innovation Center: 128 Lakeside Avenue, Burlington, 540-1786
$20 DINNER APPETI Z ER OPTIONS
Cup of Caldo de Pollo
$7 Lunch Special
Homemade chicken soup with rice and avocado
Our Muffaletta
Pork-and-hominy soup
$1 Chocolate Chip Cookies
Shaved jicama, clementine salad with a fresh-squeezed blood orange vinaigrette
Includes Muffaletta, chips and a pickle Bluebird Barbecue smoked ham and mortadella, provolone and olive spread on focaccia “Best cookie in Vermont,” according to Seven Days
Cup of Pozole Jicama Salad
Ancho Chili-Dusted Fried Calamari Cilantro-lime aioli
ENTR ÉE OPTIONS
All entrées served with house rice and choice of beans
Taco Platter
Choose any two tacos
Tamales Platter
m ulti lo c ation restau rants
Sun., April 26 .............................................................. .................................. ......................................................... ............................. ..........................
Two tamales— vegetable, pork or wild mushroom — served with a tostada
Enchiladas de Mole
Free-range Misty Knoll Farms chicken wrapped in corn tortillas, smothered with housemade Poblano mole and cotija cheese DESSERT OPTIONS
Tres Leches
“Three milks cake” — sponge cake soaked in heavy cream, evaporated milk and condensed milk, topped with whipped cream
Sopapilla
A classic northern Mexican dessert — flour chips, ice cream covered in chocolate sauce, honey and cinnamon sugar
Churro
Street food — deep-fried sweet dough tossed in sugar and drizzled with homemade chocolate sauce
FIND FOODIE EVENTS
vermont restaurant week.com
7
Hen of the Wood
92 Stowe Street, Waterbury, 244-7300 55 Cherry Street, Burlington, 540-0534 Closed Sunday and Monday in Waterbury. Open every day in Burlington.
For Vermont Restaurant Week, chef Eric Warnstedt will offer a three-course menu, featuring any appetizer, entrée and a single cheese plate from the entire menu with no restrictions. To best utilize the freshest seasonal produce, the bill of fare will change nightly.
$40
SA M P L E DI SHES
Napa Cabbage
Cilantro dressing
Chilled Shredded Chicken Sichuan Carrots Phoenix Prawn Vegetable Dumpling Dry-Fried Green Beans Beijing Street Noodle Red Thai Curry Soup Thai Basil Beef Three-Cup Chicken Crispy Scallops SA M P L E DESSERT
Coconut Tartlet
A
$40 Si
ngle Peb bl
Re
Armory Grille and Bar
t stauran
ArtsRiot Kitchen
101 Main St., Burlington, 951-0099
400 Pine Street, Burlington, 540-0406
AP P ET I Z ER O P T I O N S
Closed Sunday and Monday.
Calamari
TELL THE WORLD HOW GREAT VERMONT TASTES!
Chef’s choice tasting menu, changing daily, with vegetarian option available.
e
MU LTI LO C ATI O N • BURLI N GTON
APRIL 24 -MAY 3
A Single Pebble
133 Bank Street, Burlington, 865-5200
Rice-flour-dusted Point Judith calamari, frisée, capers, sweet chili dipping sauce
A P P ETI ZER OP TI ONS
Roasted Root Salad
Korean sparkle, smoked buttermilk
Celery root, carrots, beets, radishes, winter squash, mixed greens, honey chèvre, apple cider vinaigrette
Chicken-Ginger Soup
Vermont Country Farms chicken, fresh ginger
Popcorn Chicken
Arugula and Beets
Golden chèvre, maple vinaigrette
Pickle Program
Barrel pickle, Sriracha egg, seasonal preservations
E N T R ÉE O P T I O N S
Tag your tweets and Instagram pics with
#vtrw
Herb-Roasted Half Chicken
Oven-roasted chicken, lemon-honey glaze, smashed russet potatoes, haricots verts
Grilled Salmon Steak Frites
Black beans, cilantro slaw, lime mustarda
Fresh Atlantic salmon, orange zest, jasmine rice, roasted vegetables Boyden Farm skirt steak, handcut French fries, creamed leeks
Vermont Root Beer Float
FIND FOODIE EVENTS
vermont restaurant week.com
8
Butter-Roasted Chicken
Whipped potatoes, Brussels sprouts, mustard jus
D E S S ERT O P T I O N S
Like us on Facebook and mention us in your posts!
ENTR ÉE OP TI ONS
Rookie’s Root Beer, Island Homemade vanilla ice cream
Lake Champlain Chocolate Pot de Crème Brownie Bread Pudding
Housemade bourbon ice cream
$30
Grilled Chipotle Sausage Thai Green Curry
Hubbard squash, coconut milk, forbidden rice DESSERT
Tastes by Barrio Bakery
$30
August First Bakery & Café 149 South Champlain Street, Burlington, 540-0060 Closed Sunday.
Bleu Northeast Seafood 25 Cherry Street, Burlington, 864-4700
STA RTER S
MA INE C OU RSES
$12 lunch special
Smoked Bluefish Cake
C ho ice of An y S a n dwi c h o r S a l a d
Scallops, flounder, perch, salmon, bacon, chervil
Pan-Roasted Redfish
Whole-grain-mustard aioli
Beet risotto, warm spinach salad, caper-brown-butter emulsion
Seafood Chowder
Fish-and-Chips
Bleu and Green Salad
Beer-battered market white fish, fries, coleslaw, housemade tartar sauce
Pumpkin Whoopie Pies
Grilled Squid
Fennel, orange, leeks, pickled peppers
Mushroom ragout, broccoli rabe, Vermont pecorino, black truffle
White-Chocolate-Maple Blondies
Caesar Salad
Crispy skin, roasted fingerlings, red-wine jus, Brussels sprouts
Ch o i c e o f Past ry
Maple-Bacon Sconuts Apple Mountains With Maple Sugar With maple-ginger filling
Maple Cookies Maple-Walnut Muffins
Vermont blue cheese, candied bacon, apples, buttermilk dressing
APRIL 24 -MAY 3
Mushroom Pappardelle
Frenched Chicken Breast
Romaine, Vermont pecorino, Red Hen Baking Company croutons, white anchovies
DE SSERT
Selections from Little Sweets at Hen of the Wood
Small Co f f e e o r s o ft d ri n k
$40
1 Lawson Lane, Burlington, 363-3639
COURSE ONE OP TIONS
Caesar Salad
With white anchovy
Spinach and Radish Salad
CO U R S E THREE O P TION S
Rosemary-Blackberry Lamb
Half rack with rosemary-blackberry demi-glace
Bluebird Barbecue
317 Riverside Avenue, Burlington, 448-3070
Barbecue for Two
Served family style for two guests to share; dished up alongside four of our from-scratch sides.
Pick three meats:
With Boucher Blue cheese and balsamic vinaigrette
Faroe Island Salmon
15-hour brisket, pulled pork, smoked turkey, Memphis-style ribs, smoked chicken, seared seitan
Cream of Artichoke Soup
Tagliatelle Puttanesca
Available for take-out Monday through Thursday; dine-in every day.
With fennel-citrus slaw
Four-ounce Flatiron Steak COU RSE TWO OP TIONS
Beef Tartare Lettuce Wrap Salmon Paté With Shrimp Tricolor Ravioli
Red pepper, spinach and cheese ravioli with roasted red peppers, Vermont Creamery chèvre and balsamic reduction
With grilled asparagus and balsamic reduction
Smoked Maple-Braised Lamb
bu rl in gton
Blue Cat Steak & Wine Bar
$30
With mashed sweet and russet blend
$40
FIND FOODIE EVENTS
vermont restaurant week.com
9
Bluebird Tavern
BU RLI N GTO N
APRIL 24 -MAY 3
156 Church Street, Burlington, 540-3040
Our culinary team artfully presents a fourcourse menu showcasing our commitment to presenting the highest quality, locally sourced, seasonal ingredients. Our Restaurant Week menu will change daily. You can find it at bluebirdtavern.com/menu and on our social networks.
Closed Monday.
In addition to our four-course special, we will be partnering with our good friend and oyster farmer John Brawley from Duxbury, Mass. During Restaurant Week we will be shucking John’s Sweet Sound oysters for $1.50 each — all night long
$40
SLIDER OPTIONS
Cider-Braised Brisket With red cabbage slaw
Balsamic-Glazed Tempeh Arugula, pickled red onion
Citizen Burger (Local Beef or Veggie)
With cider cheese, cider mustard, caramelized onion
Daily Specials
Like us on Facebook and mention us in your posts!
FIND FOODIE EVENTS
vermont restaurant week.com
10
Mascarpone-and-Herb Ravioli
Spaghetti squash, Woodchuck Cider beurre blanc
Beef Carpaccio
Frisée salad, champagne vinaigrette, extra-virgin olive oil ENTR ÉE OP TI ONS
Grilled Chicken
Mushroom risotto, haricots verts
Pan-Seared Scallops
Greens, carrot purée, candied bacon
Thyme Gnocchi
Pesto cream sauce, roasted red pepper, Kalamata olive, Asiago DESSERT OP TI ONS
Ice Cream
$40
One glass of draft cider, two sliders, choice of fries or seasonal salad
#vtrw
Maple-balsamic dressing
Maple Bread Pudding
Citizen Cider
Tag your tweets and Instagram pics with
A P P ETI ZER OP TI ONS
Beet, Goat Cheese and Arugula Salad
Sorbet
316 Pine Street, Burlington, 448-3278
TELL THE WORLD HOW GREAT VERMONT TASTES!
Church & Main
86 St. Paul Street, Burlington, 540-1786
$15 ALL-DAY SPECIAL
City Market/ Onion River Co-op
82 S. Winooski Avenue, Burlington, 863-3659 LU NC H OP TI ONS
Vermont Spring Salad
Miskell’s Farms kale, Vermont Cranberry Company dried cranberries, candied pecans, Vermont Creamery crumbled goat cheese with maple-balsamic vinaigrette (grab-and-go cooler)
The Round Trip Sandwich
Vermont eye of round beef, Vermont Creamery Coupole, red onions and spinach on Red Hen Cyrus Pringle bread (made fresh at deli sandwich counter)
Spring Stuffed Chicken
Misty Knoll Farms chicken breast stuffed with Vermont Creamery goat cheese and boursin, spices and sliced pears; sides of Lewis Creek roasted potatoes and candied carrots (grab-and-go cooler)
$9.49
Daily Planet
EB Strong’s Prime Steakhouse
Daily Planet presents “Seuss-taurant Week:” a three-course culinary tribute
Closed Sunday.
15 Center Street, Burlington, 862-9647
Thank You, Sam-I-am!
THING O N E O P TIO N S
Tempura-fried oysters, wasabi tobiko, Sriracha-cured pork belly, pineapple-nori aioli, sesame-soba salad
Hop on Pop
Watermelon, whipped chèvre, watercress, hops-infused balsamic, pop rocks
10 Church Street, Burlington, 497-1214
A PPET I Z ER O P T I O N S
Seared Ahi Tuna
Luke Luck Likes Duck
Cubano-style sliders, mojo-roasted duck leg, house cured duck ham, dill zucchini pickles, maple dijon
T H I NG T H RE E O P T I O N S
Fruits of the Truffula Tree
Shelburne Farms cheddar, fried pickles, bacon aioli, truffle fries
Fried Calamari
Lobster Mac & Cheese
Crab Cakes
Coriander, glazed root vegetables, garlic mashed potatoes
THING TWO O P TI O N S
Horton Hears…
S A LA D O P T I O N S
Excitement, mystery, suspense! Like surprises? Choose me.
Coffee-braised beef short rib, smoked blueberry sauce, tricolorpotato-and-fennel hash, mintpistachio pesto
Mussels
Chef’s daily offering
“I Call This Game ‘Fun-in-a-Box’”
FEAST! FEAST! FEAST! Who-Hash and Roast Beast
Bell pepper, basil, lobster sauce
Chocolate cake truffles, passionfruit cream, mango coulis, pomegranate foam Cinnamon-spiced elephant ear, maple-bacon ice cream, micro cracker jacks
“I Speak for the Trees”
Mushroom fettucine, spring pea purée, confit cherry tomato, portobello “bacon,” preserved egg yolk
The Classic Chopped
Statler Chicken
Braised Short Ribs
Purple potato, potato mousseline, crispy potato DESSERT
Avocado, petit pois, crispy onion, crispy poached egg, white balsamic
Housemade Dessert
Caesar
$40
Romaine, frisée, crouton, housemade dressing. Parmesan crisp
APRIL 24 -MAY 3
Wedge
Candied bacon, Boucher Farm blue cheese, cherry tomato, red onion
BU RL I NGTO N
$30
Wagyu Burger
Watermelon, sesame, soy-mustard sauce Roasted tomato, cilantro
One Fish, Two Fish
Brown-sugar cured salmon, monkfish pâté, chioggia beet carpaccio, beet mustard, fried capers
ENTR ÉE OP TI ONS
Strong’s House Salad
Mixed greens, arugula, Vermont blue cheese, apple, onion, buttermilk vinaigrette
nomnomnomnom nomnomnomnomn nomnomnomnom nomnomnomnomn nomnomnomnom nomnomnomnomn nomnomnomnom nomnomnomnomn nomnomnomnom nomnomnomnomnFINDEVENTSFOODIE nomnomnomnom
El Cortijo Taqueria y Cantina 189 Bank Street, Burlington, 497-1668
All meals include warm tortilla chips and salsa roja or verde A P P ET I ZE R O P T I O N S
Ensalada
Greens, radishes, tortilla strips, shredded cabbage, scallions, roasted sweet potatoes, citrus dressing
Sopa de Tortilla E N T RÉ E O P T I O N S
Pollo en Mole
Braised chicken leg and thigh, mole Poblano, sesame seeds
Pozole de Pescado
Spicy seafood-and-fish stew with hominy, tomato, citrus, cilantro
Enchiladas
Frijoles or pollo with enchilada sauce, queso fresco
Cuenco de Arroz
Spanish rice, black beans, queso fresco, salsa taquera, kale, sweet potatoes
Carne Asada +$5
Seared steak, chimichurri, peppers, onions, salsa roja, tortillas
$20
Find local food news and delicious culinary adventures at sevendaysvt.com:
vermont restaurant week.com
VERMONT’S FOOD & DRINK BLOG
4t-bitclub041515.indd 1
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11
The Farmhouse Tap & Grill 160 Bank Street, Burlington, 859-0888
$15 LUNCH SPECIAL
$30 DINNER MENU
A P P ET I ZE R
A PPET I Z ER
Cup of Soup APRIL 24 -MAY 3
Asparagus Salad
Farm egg, preserved lemon vinaigrette
E N T RÉ E O P T I O N S
Choice of sandwich, served with dressed greens or hand-cut fries
EN T R ÉE O P T I O N S
Griddled Ham & Cheese
LaPlatte River Angus Farm Beef Burger
Champlain Orchards apples, red onion, Cabot cheddar
Tomato-bacon jam, Bayley Hazen Blue cheese, herb aioli
Hot Pastrami
Flack Family Farm sauerkraut, Swiss, pickled onions, arugula, house mustard
Housemade Gnocchi
BU RLI N GTO N
Frank’s Famous Roast Beef Vermont cheddar, arugula, red onion, banana peppers, horseradish aioli
Spring peas, roasted fennel, crème fraîche D ES S ERT
Maple Crème Brûlée
Garden Sandwich
Hummus, fennel, carrots, pickles, arugula, herbed yogurt, Cabot cheddar
Shortbread cookie
16 Church Street, Burlington, 658-0278
$15 LUNCH MENU DRINK
One 16-oz. Vermont Draft Beer
21+ only. See your server for the day’s selection. E N T R ÉE O P T I O N S
Choose your favorite Halvorson’s burger. Eight ounces of fresh, lean, hand-shaped beef.
California
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Avocado, Swiss cheese, bacon
Vermont
Boucher Farms blue cheese, sautéed mushrooms
Bailey Melt
Served grilled-cheese style
Teriyaki
Grilled pineapple, caramelized onions
Spicy Black Bean
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STA RT ER OP TI ONS
DESSERT OP TI ONS
Seafood Grits
Sea scallops and grilled shrimp over creamy grits with a lobsterbutter sauce
Vineyard Chowder
Shrimp, scallops, crab, fish and potatoes in an authentic coastal New England-style broth
Romaine Hearts
Creamy Dijon-garlic-and-bluecheese dressing, croutons and shaved Parmesan
Chocolate Mousse
House made with dark and semisweet chocolate. Topped with whipped cream
Vanilla Ice Cream
With hot raspberry sauce
Hazelnut Ice Cream
House made with Vermont Sapling Maple Liqueur
$30
EN T R ÉE OP TI ONS
Tuna Steak
Sliced rare on a bed of arugula, extra-virgin olive oil, fresh lemon and balsamic reduction
Sesame-Ginger Chicken
On a bed of romaine with apples, dried cranberries, almonds and scallions
Petite Filet of Beef
With bacon-wrapped shrimp, Cabernet-tarragon reduction, garlic mashed potatoes and vegetables
Halvorson’s Upstreet Café
TELL THE WORLD HOW GREAT VERMONT TASTES!
The Gryphon
131 Main Street, Burlington, 489-5699
Guacamole, pepper jack, pico de gallo, ancho mayo TO DAY ’S D ES S ERT
Daily In-House Creations
Istanbul Kebab House 175 Church Street, Burlington, 857-5091 Closed Monday. A PPET I Z ER OP TI ONS
DESSERT OP TI ONS
Mushroom Vegetable Soup
Poached Fig and Apricot
With a touch of cream
It’s Finally Spring Salad
Arugula, toasted walnut, strawberries, goat cheese, pomegranate-olive oil dressing
Crispy Phyllo Cheese Rolls
Golden-crisp pastry rolls with Turkish white cheese and parsley EN T R ÉE OP TI ONS
Beef Dolmas
Sweet yellow and red peppers and Swiss chard stuffed with Turkish seasoned beef, rice and vegetables and served with yogurt sauce
Ratatouille Eggplant
Roasted eggplant wrapped around carrots, potatos, peas, mixed peppers, mushrooms, tomatoes, green beans and zucchini
Ottoman Stew
Marinated chicken with potatoes, carrots, onions, garlic, fresh herbs and Turkish spices served with Turkish rice pilaf
Stuffed with toasted walnut and served with vanilla ice cream
Maple-Walnut Baklava
Our phyllo is made from scratch by our chef, stuffed with walnuts, then finished with Vermont maple syrup and crushed pistachio
$30
Juniper
41 Cherry Street, Burlington, 651-0080
L’Amante
126 College Street, Burlington, 863-5200 Menu changes daily based on seasonal products. The menu below is a sample. Closed Sunday and Monday.
$20 MENU
$40 MENU
SNAC K O P TIO NS
STA RT E R S
Maple Sea-Salted Nuts
Housemade Noodle Soup
A N T I PA ST I O P T I O N S
Spring Greens
Carpaccio of Roasted Portobello
Marinated Olives and Pickles North Hollow Farm Hot Dog Tomato-bacon jam
Daily Charcuterie
Grilled Red Hen Baking Company toast
Steamed Vegetable Momos Red-chili sauce
Crispy Fried Lake Champlain Perch L AR GE P LATE O P TI O N S
Chèvre Gnocchi
Mushroom ragout, peas, black truffle
French Fries
Cheese-fondue sauce, dry-cured meat, pickles
Big Salad
Toasted grains, greens, sprouts, pickled peppers, smoked almonds
Green garlic, chorizo, grilled bread
Radishes, pumpernickel croutons, ice-wine vinaigrette
SEC ONDI OP TI ONS
Grilled Hanger Steak
With arugula and truffled aioli With soft red onions and fried leeks
Lamb Ribs
Pancetta-Wrapped Roasted Prunes
Romesco, grilled vegetables, sheep’s-milk cheese
Roasted Leg of Lamb
With frisée lettuce, shaved Parmigiano and balsamic reduction
With grilled asparagus and red wine reduction
E N T RÉES
Herb-Roasted Chicken
Parsnip purée, grilled asparagus, sour-cherry jus
Rookie’s Ginger-Beer Barbecue Beef
Clothbound-cheddar biscuit, carrots, horseradish (Substitute local, 10-ounce New York-strip steak — $6)
Vermont Pork Schnitzel Smashed whole potatoes, braised greens, mustard cream
PR I M I O P T I O N S
$40
Spaghettini, Garlic, Artichokes, Lemon, Thyme and Chile Flakes Penne Bolognese Ricotta Gnocchi, Peas, Fava Beans and Oyster Mushrooms
Tamari-and-Quince-Glazed Wild Salmon Kimchi, black-rice risotto, snow-pea sprouts D E S S E RT
Vermont Cheese Selection
Leunig’s Bistro & Café 115 Church Street, Burlington, 863-3759
FIRST & THIRD COURSES FOR LUNCH & DINNER APP ETIZER O P TION S
Leunig’s House Salad
Baby greens, grated carrots, English cucumbers, grape tomatoes, parsnip frites, maple-balsamic vinaigrette
Foie Gras Terrine
Mashed and pickled vegetables, crostini, plum mustard
Foie Gras “Fig Newton”
Pâte sucrée, strawberry-rhubarb jam, spring greens DESSERT O P TION S
Foie Gras Crème Brûlée
$20 LUNCH SPECIAL E N T RÉ E O P T I O N S
Petit Bistro Burger with Truffle Fries
Grilled LaPlatte River angus beef, black truffle cheese and seared foie gras on a mini port roll with baby greens, tomatoes and red onions
Foie Gras Monte Cristo
House made pistachio butter, cranberry jam and foie gras sandwich, battered and pan-fried and served with mixed greens
Mushroom Pesto Melt
E N T RÉ E O P T I O N S
Black Pepper Macaroon
Grilled Petit Beef Tenderloin
Maple Crème Brûlée
Lucky Next Door
163 Cherry Street, Burlington, 399-2121
$4.75 ALL DAY SPECIAL Two-for-One Hot-Pressed Tacos
Corn or homemade spelt flour tortillas filled with: C H O I C E O F PR OTEI N
Smoked chicken, roasted pork, hot smoked salmon, beef pot roast, sweet potato, garlicky kale C H O I C E O F C O N D I MENTS
Queso fresco, fiery peppers and onions, ginger-scallion sauce, pico de gallo, fresh cilantro, pickled jalapenos, roasted corn
$2 SANGRIA
$40 DINNER MENU
Pistachio madeleines, fresh berries Foie gras butter cream, strawberry-balsamic jam
APRIL 24 -MAY 3
Grilled Swordfish With Caponata
Poached Egg
Steak Tartare
Pickled ramps, radishes, sorrel, dill seeds, ramp aioli
With white bean purée and rapini pesto
BU RL I NGTO N
Citizen Cider Steamed Mussels
Bone broth, fresh wasabi, smoked pickled duck egg
Wild mushroom Vermont goat cheese and fig tartlet, roasted marble potatoes with foie gras butter
Spiced Maple and Orange-Glazed Duck
Pan-roasted, glazed duck breast, roasted corn-and-okra pancake
Spring Veggie Option
Pickled kale-and-chicory slaw
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The Mounted Cat
150 Cherry Street, Burlington, 383-1505
AP P ET I Z ER O P T I O N S
Closed Saturday.
Red & Gold Beet Salad
Vermont Creamery goat-cheese fritter, balsamic reduction
APRIL 24 -MAY 3
New Moon Café
60 Battery Street, Burlington, 658-6500
Crispy Pork Belly
Sauerkraut and sweet pickled vegetable salad, Switchback braising jus reduction
Chilled Vichyssoise Asparagus tips
$10 LUNCH MENU
Select two of the three categories listed. All meals come with a choice of one mini cupcake. Add an organic fountain beverage and chips for $2. (Vegan and gluten-free options available.)
Grilled Hanger Steak
Roasted fingerling potato, seasonal vegetable medley, shallot sauce
Pan-Seared Salmon
BU RLI N GTO N
Tomato-mashed potatoes, glazed pearl onions, baby carrots, herb beurre blanc
Grilled Eggplant & Pepper Tartine Baba ghanoush, chipotle oil, baby arugula D E S S ERT O P T I O N S
Chocolate Crunch Bar Raspberry sauce
Crème Brûlée
Turkey Club
Pan-Seared Tofu or Seitan
Tofu or seitan, avocado, coconut quinoa, spinach, chickpeas, carrots, walnuts and flax oil
$6 LUNCH SPECIAL
Choose any full-sized sandwich
Sweet Tuna Salad
Spring mix lettuce, tuna salad, cherry totmato, red onion, spinach, cucumber, shredded carrot, sliced apple, raisin and honey mustard dressing
The Gobbler
Smoked turkey with lettuce, mayo, homemade stuffing and cranberry sauce
#vtrw
Roast turkey, avocado, caramelized onions, turkey bacon, smoked Gouda and garlic mayo
Protein Powerhouse
Red Hen Baking Company Mad River Grain bread, grilled vegetables, basil pesto, roasted red peppers and onions
Greek
Romaine, tomatoes, feta crumbles, cucumbers, Kalamata olives, red onion and feta vinaigrette
Tomato Basil and Mozzarella Baked Falafel
S OU P OP TI ONS
With maple tahini dressing on sourdough bread, arugula, tomatoes and cucumbers
Choices change daily. This is a sample menu.
Squash-Apple Chicken and Dumpling Spicy Black Bean Tomato Bisque
Noonie Deli
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The Vermonter
Black Forest ham, sliced apple and cheddar cheese melted with homemade honey mustard
Pesto Chicken Sandwich Reuben
Corned beef, sauerkraut and Swiss cheese melted with Russian dressing
Pascolo Ristorante
83 Church Street, Burlington, 497-1613 A P P ETI ZER OP TI ONS
White Bean Soup Kale, basil pesto
Caesar Salad
Romaine, grana Padano, anchovies, croutons
Insalata Mista
Greens, radishes, beets, pine nuts, Does’ Leap chèvre ENTR ÉE OP TI ONS
Pappardelle Bolognese
Local beef-and-pork ragu, grana
Ravioli Formaggi
Asparagus cream, cherry tomatoes, basil, ricotta salata DESSERT
Tiramisu
$30 Like us on Facebook and mention us in your posts!
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Eden
$40
30 Main Street, Burlington, 495-5195
TELL THE WORLD HOW GREAT VERMONT TASTES!
House
Field greens, roasted red peppers, Vermont goat cheese, tomatoes, carrots and balsamic vinaigrette Greens, strawberries, red grapes, dried cranberries, blue cheese crumbles, toasted walnuts and raspberry vinaigrette
H A LF- S A N DW I CH OP TI ONS E N T R ÉE O P T I O N S
SI DE SA L A D OP TI ONS
Pizza Barrio
203 North Winooski Avenue, Burlington, 863-8278 Dinner served Wednesday through Saturday. D E S S E RT O P T I O N S
All appetizers include focaccia
Barrio Bakery Tart
Stuffed Cherry Peppers Bacon Marmalade
With ice cream
Restaurant Week Dessert Special
$20
House Salad
Salmone Affumicato
A N T I PA ST I O P T I O N S
APPETIZER O P TION S
Roasted Olives
Pizzeria Verità
156 St. Paul Street, Burlington, 489-5644
PIZZA O P TIO N S
Fire-Roasted Red Peppers, Mediterranean Olives, Fire-Roasted Mushrooms, Soppressata, Coppa, Bresaola, Gorgonzola, Pecorino Romano, Fior di Latte
Local greens, red wine vinaigrette
Pepperoni
Roasted beets, avocado, micro-greens, citrus dressing
DOLC I OP TI ONS
Pepperacha
Margherita
Housemade Gelato
Bianca
$30
Fior di latte, prosciutto di Parma, arugula, pecorino, basil, balsamico
Restaurant Week Pizza Special
Fior di latte, ricotta, grana padano, Parmigiano, basil, oregano
Quattro Formaggi
Local sausage and foraged ramps (served when available)
Revolution Kitchen
San Sai Japanese Restaurant
9 Center Street, Burlington, 448-3657 Closed Sunday and Monday.
RK_7NVT_2014.pdf
1
3/13/14
112 Lake Street, Burlington, 862-2777
6:09 PM
STARTER O P TION S
D E S S E RT O P T I O N S
“Bulgogi”
Banana Cream Pie
Ravioli
Smoked fig pesto and chèvre served in a sage-butter-pecan sauce Vegan option: Artichoke, mushrooms and roasted red pepper in a vegan sage-garlic-pecan sauce
Vanilla Maple Cake
Specialty Salad
good
With peanut butter mousse With caramelized pecans
for $30you
food.
802.862.2777
Devil’s Food Cake
This multicourse dinner showcases a wide variety of our cuisine. The delicacies change according to the chef’s whim. Below are a few examples:
Mayan Taco
Small Bites and Snacks Slow-Simmered Pork and Sautéed Lobster Tail Five-Piece Specialty Sushi Plate and Roll Ice Cream
$40
112 Lake Street • Burlington www.sansaivt.com
Adobo-roasted tempeh and braised kale with avocado-cashew crema. Served with beans, rice, salsa and guacamole
Rev Ramen
Assorted vegetables with tofu and ramen noodles in a spicy hot-and-sour broth
C H EF’S C H O I C E
Reservations Recommended
MEAL O P TIO NS
BU RL I NGTO N
Green Mountain
Massaged lacinato kale, dried cranberries, roasted pumpkin seeds and Vermont Creamery Bijou in a maple-cider dressing
Flavors change daily
Tomatoes, fior di latte, fresh basil, oregano, extra-virgin olive oil
Apples, Boucher Family Farm Gore-Dawn-Zola, ricotta, mozzarella, arugula, honey
Raw Kale Salad
Pizza alla Nutella
Nutella-filled pizza dough with caramelized sugar and chocolate drizzle
PI ZZ E O P T I O N S*
Same as above with Sriracha and crushed red pepper
Oyster Ceviche
Diavola
Colorata
San Marzano tomatoes, fresh mozzarella, Vermont Smoke and Cure pepperoni, basil
APRIL 24 -MAY 3
Spicy soppressata, provolone, crushed chili flakes, basil, extra-virgin olive oil *Pizzas are available gluten-free for an additional $4
Mista
San Marzano tomatoes, fresh mozzarella, basil, extra-virgin olive oil
Oyster mushrooms and vegetables marinated in a zesty citrus dressing, served with root chips
Mais
Crème fraiche, fior di latte, fire-roasted sweet corn, speck, fresh basil, Parmigiano
I N S A LAT E O P T I O N S
Margherita
Korean grilled seitan with kimchi and mango in a lettuce wrap
Smoked salmon, fresh dill, shallotsour cream, red onion, lemon
Choose three:
vegetarian.
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The Scuffer Steak & Ale House 148 Church Street, Burlington, 864-9451 AP P ET I Z ER O P T I O N S
Fried Green Beans
With Sriracha-ranch dipping sauce
APRIL 24 -MAY 3
Caprese Salad
Fresh mozzarella, tomatoes and basil with balsamic drizzle E N T R ÉE O P T I O N S
Barbecue Short Rib
Topped with onion straws, buttery mashed potatoes and Brussels sprouts
BU RLI N GTO N
D E S S ERT O P T I O N S
Cran-Orange Bread Pudding With bourbon sauce
Flourless Chocolate Cake
$30
vermont restaurant week.com
16
Rhode Island Calamari
Shanty Pie
Boston Loligo squid, lightly breaded, fried and tossed with banana peppers, garlic butter, salt and pepper
Silky chocolate mousse pie with chocolate crust and whipped cream on top
Shrimp Cocktail
Served with berry coulis
Cheesecake
$30
Eight-Ounce Petite Sirloin and Baked Stuffed Shrimp
Choice of side: baked potato, fries, mac and cheese, rice, linguine
Shrimp Scampi
Fresh sautéed jumbo shrimp in extra virgin olive oil, garlic, shallots, spinach, and tomato. Served with linguine. (Can be prepared vegetarian)
Lobster Roll
Chunks of lobster meat with mayonnaise and celery, served on a hot dog roll
Full descriptions available online.
FIND FOODIE EVENTS
Homemade Key Lime Pie
EN T R ÉE
Sherpa Kitchen
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Baked Escargots
Garlic-and-herb butter
Chicken Isabella
119 College Street, Burlington, 881-0550
#vtrw
DESSERT
Wild caught Gulf white jumbo shrimp
Marinated grilled chicken, roasted red peppers, artichoke hearts, black olives, red onion and feta served over linguine
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A PPET IZER
Grilled Swordfish
With mango chutney, rice and Brussels sprouts
TELL THE WORLD HOW GREAT VERMONT TASTES!
Shanty on the Shore
181 Battery Street, Burlington, 864-0238
$8.99 LUNCH SPECIAL
$20 DINNER MENU
B EVE RAG E O P T I O N S
STA RT ER O P T I O N S
Homemade Lemonade
Beet Salad
Himalayan Spiced Iced Tea
Spinach Soup
Mango Lassi
Aloo Chat
Nepali Chai
EN T R ÉE O P T I O N S
AP P ET I ZE R O P T I O N S
Lamb Sekuwa With Fried Rice
Daal, Aloo Chop, Pakora, Samosa E N T RÉ E O P T I O N S
All of our curries are served with rice and papadam (crispy chickpea wafers)
Momo, Chicken Saag, Chicken Tikka Masala, Lamb Bindalu, Saag Paneer, Chana Masala
Lamb cubes marinated overnight in Himalayan spices and grilled, served with vegetable fried rice
Authentic Nepali Rice and Curry
Traditional rice-and-lentil dish with vegetable or chicken curry served with papadam
Momo (Dumplings)
Homemade dumpling with choice of chicken, beef or vegetable, served with spiced tomato sauce D ES S ERT O P T I O N S
Rice Pudding
Rice cooked in milk with hint of saffron and cardamom
Khulfi
Homemade ice cream with pistachios
The Skinny Pancake 60 Lake Street, Burlington, 540-0188 FI R ST C OU R SE OP TI ONS
Cup of Local Kale VT Salumi Sausage VT Bean Crafters Red Bean Soup S EC O N D C OU R SE OP TI ONS (SAVORY C R EP ES)
Served with a side salad
Vermont Pork Belly
Ramp pesto, Bayley-Hazen blue cheese, local mushrooms
Local Chard and Mushrooms
Hi Land Farm chevre, roasted garlic, pine nuts D ESSERT OP TI ONS (SWEET C R EP ES)
PB & J
Local peanut butter, Sidehill Farm raspberry jam
Lemon Classic
Lemon juice, sugar
$20
Sotto Enoteca
150 St. Paul Street, Burlington, 864-5253
South End Kitchen at Lake Champlain Chocolates 716 Pine Street, Burlington, 864-0505
Closed Monday. A N T I PA ST I O P T I O N S
A PPET I Z ER O P T IONS
Olive
Warm Artichoke Dip With Pita
Castelvetrano olives
Zero Gravity Beer Cheese Fondue
Carciofi
Grilled Roman artichokes
APRIL 24 -MAY 3
EN T R ÉE O P T I ONS
Insalata
Fennel & Herb Roasted Half Chicken
P RI MI O P T I O N S
Roasted tomatoes, wilted greens, baby vegetables
Mixed organic greens, shaved fennel, radish, balsamic viniagrette
Wilted spinach, roasted potatoes
Vegetarian Creamy Polenta
Gnocchi Gioverde
Handmade gnocchi, Zia Eliza salsa pomodoro, butter, herbs, grana Padano
Orecchiette con Fricone
$20
Original recipe we brought from Italy 20 years ago, fried cherry tomato sauce, arugula, ricotta salata
Pasta al Forno
House rigatoni, salsa pomodoro, eggplant Parmesan, house mozzarella D O LCE
Tiramisu
$20
The Spot
210 Shelburne Road, Burlington, 540-1778 APP ETIZER O P TION S
Pot Stickers Living the Dream
Red and golden beet salad, goat cheese, spiced nuts
Cabarete salad
Your classic Caesar
Crab Cake
One crab cake with Old Bay aioli E NTRÉE O P TIO NS
Baja Longboard Jam
Beer-braised pork enchiladas, rice and beans
Mahi Peahi
The Hamilton
The Classic Peahi
Deviled Egg Plate
Two of our world-famous fish tacos loaded with mango salsa, lettuce and chipotle sauce on grilled tortillas. Served with tortilla chips and homemade salsa.
West Oz Punt Fest
Sweet slow roasted pork with a kick (er … punt). Topped with seared pineapple chunks. Served on a brioche bun with kettle chips and a pickle.
The Indo Reef Dance
Moose tracks ice cream
Big ol’ hunk of locally raised beef with Vermont cheddar and lots of fixings
Mola Mola Madness
Black bean burger served with cheddar, lettuce, tomato, onion, chips and pickle
TO D R I N K
Switchback Brewing Citra Pils
Pineapple Carrot Cake
The Maverick (aka Jeff Clark)
205 St. Paul Street, Burlington, 540-8383
Shaved LaPlatte River Angus Farm steak sandwich with peppers, onions and plenty of melty cheese, served with kettle chips and a pickle.
Fresh mahi-mahi loaded tortillas, shredded lettuce and cabbage, avocado, salsa, chipotle sauce. Served with tortilla chips and salsa. Thai red curry coconut shrimp with tofu and sautéed vegetables over rice
St. Paul Street Gastrogrub
BU RL I NGTO N
Lady fingers, rum, espresso, Vermont Creamery mascarpone cheese custard, shaved Belgian chocolate
C O UR S E O N E
Bacon or veggie
C O UR S E T WO
House Burger
Beef or veggie, with fries
$20
D E S S E RT O P T I O N S
Fried Cake Haupia
Coconut pudding
$20
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Sweetwaters
120 Church Street, Burlington, 864-9800 EN T R ÉE O P T I O N S
$15 LUNCH SPECIAL
Goat Cheese Pesto Pasta
E N T RÉ E O P T I O N S
BU RL I NGTO N • S. BURLI N GTON
APRIL 24 -MAY 3
TELL THE WORLD HOW GREAT VERMONT TASTES!
Vermont Creamery chèvre, basil pesto, roasted red peppers, grilled asparagus, toasted focaccia bread
Misty Knoll Chicken Sandwich
Slow-roasted Misty Knoll Farms chicken salad, light Cajun mayo, toasted baguette, tomato, romaine, Maplebrook Fine Cheese feta cheese
Maple Vermont Pork Burger
Bar Steak
Char-grilled bar steak, roasted beets, sea salt, fingerling potatoes, cippolini onions, Bayley-Hazen blue cheese, red wine demi glace
Stuffed Rainbow Trout
House-ground pork, seared apples, maple-glazed onions, Vermont Farmstead cheddar
Baked trout stuffed with artichoke, Cabot cheddar, jalapeño cornbread, sweet potato-bacon hash, lemonparsley gremolata
$30 DINNER MENU
D ES S ERT O P T I O N S
AP P ET I ZE R O P T I O N S
Coffee Pot De Crème
Burrata Tomato Salad
Basil-marinated Maplebrook Fine Cheese burrata, vine-ripened tomato, white balsamic vinaigrette, focaccia crostini
#vtrw
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Burrata
Local burrata, roasted asparagus, pine nuts, golden raisins, fried bread crumbs SEC ONDI OP TI ONS
Stinco di Maiale
Pork ossobuco arrosto, braised white beans
Gnocchi
Handmade potato gnocchi, nettle pesto cream
Salmone
Wood-fired organic salmon, eggplant caponata, salsa verde DOLC E
Tiramisù
House made with Vermont milk and eggs
Barbecue Pork Mac and Cheese
Warm apples, puff pastry, Island Homemade Ice Cream salted caramel ice cream
Apple-Caramel Tart
The Whiskey Room at Rí Rá Irish Pub 176 College Street, Burlington, 860-9401
AP P ET I Z ER O P T I O N S
Whiskey Room Poutine
McDonnell’s Irish curry, rasher, Vermont cheddar, green onion
Kale Caesar
Gelato
Formaggio
Vermont Creamery Cremont, red onion marmelatta, toasted hazelnuts
$40
The Bagel Place
1166 Williston Road, South Burlington, 497-2058
$6 BREAKFAST SPECIAL Ham, Egg & Cheddar
Vermont Smoke and Cure ham, Shelburne Farms 1-year-old cheddar, fresh cracked egg, baby spinach, tomato and onion served on your choice of bagel or roll
Tender baby kale, house dressing, potato cake croutons
$10 LUNCH SPECIAL
E N T R ÉE O P T I O N S
Served on your choice of bagel or roll with choice of soup and cookie.
Chimichurri, pub fries, black truffle ketchup
Pan-Roasted Salmon
Jameson honey glaze, roasted sweet potatoes, salt-and-vinegar fried Brussels sprouts D E S S ERT O P T I O N S
The Trinity
Bailey’s chocolate mousse, Guinness fudge sauce, Jameson whipped cream
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Tonno Sott’olio
House-preserved tuna, cannellini bean salad
Lemon Chèvre Cheesecake
Blackened Flat Iron Steak
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Crostini alla Fiorentina
Garlic crostini warm chicken liver pâté
Vermont Creamery mascarpone
Graham cracker crumb crust, Vermont Butter & Cheese chèvre, raspberry sauce
Slow-cooked pork, béchamel sauce, Vermont cheeses, panko-herb crust; served with maple-jalapeño cornbread
A NTI PA STI OP TI ONS
Kimball Brook Farm cream, Vermont Coffee Company espresso roast, oatmeal crisp
Tempura Smoked Salmon Roll
House-smoked salmon, Green Mountain Farms cream cheese, sticky rice, cucumber salad, spicy mayo
Trattoria Delia
120 Church Street, Burlington, 864-9800
$30
Daily Sandwich Special
Sandwiches might include North Country Smokehouse smoked turkey, Grafton Village Cheese garlic cheddar, chive mayonnaise, lettuce, tomato and onion
Guild Tavern
1633 Williston Road, South Burlington, 497-1207
Healthy Living Market & Café 222 Dorset Street, South Burlington, 863-2569
A P P ET I ZE R O P T I O N S
$8 Breakfast Special
Ember-Roasted Vegetables House ricotta, rhubarb preserves
Vermont Heritage Grazers Pork Belly
Local Egg, Cheese and Braised, Shredded Pork Belly Sandwich
E N T RÉ E O P T I O N S
$10 Lunch Special
Wood-grilled mushrooms, house kimchi
Handmade Pappardelle
Spring-dug parsnips, sweet peas, tarragon crème fraiche
On a house made herb biscuit
APRIL 24 -MAY 3
Korean BBQ Pulled Pork Shoulder With housemade Asian slaw and pickled scallions on ciabatta
Wood-Grilled Vermont Beef
Foraged ramp chimichurri, crushed potatoes
Choice of Small Cookie
D ESSERT O P T I O N S
Bourbon Pecan Pie Vanilla Bean Crème Brûlée
$40
$15 Lunch Special C ho o se two
Rich Vegetable or Meat Broth Zough (cilantro-jalapeno relish), bread salad
Salad of Smoked Branzini Wild vegetable pickle
Simple Greens Salad (vegan) Buckwheat sprouts, wild vegetable pickle
Vegetable-White Bean Terrine Romesco sauce, basil purée
$30 DINNER Menu STARTER OP TION S
Rich Vegetable or Meat Broth Zough (cilantro-jalapeno relish), bread salad
Salad of Smoked Branzini Wild vegetable pickle
Simple Greens Salad (vegan) Buckwheat sprouts, wild vegetable pickle
Lamb Tartare Quail egg, toast
Vegetable-White Bean Terrine Romesco sauce, basil purée
Pulcinella’s
100 Dorset St., South Burlington, 863-1000 Full descriptions online.
E N T RÉ E O P T I O N S
Chèvre Gnocchi
Brown butter, herbs, asparagus
$12 Lunch Special
Quail
No lunch on Monday.
Seared, Spice-Crusted Beef Shoulder Tender
SOUP
Spoon bread, roast carrot jus
Crostini, beef jus, tomato-herb salad
Quinoa-Stuffed Poblano Peppers (vegan) Ginger-tomato sauce, roast cauliflower
D ESSERT O P T I O N S
Green Tea-Barenjager Custard Chocolate-Coconut Pot de Crème (vegan) Grand Marnier Truffle Strafford Farms Vanilla Ice Cream Island Ice Cream Sorbet
$30 Menu AP P ET I ZER OP TI ONS
Insalata Verdure
Zuppa Del Giorno
Organic mesclun greens, carrots, cucumbers, onions, tomatoes, red wine vinaigrette
Ent rée O P T I O N S
Zuppa Del Giorno
A Selection of Vegetarian and Meat Panini Pranzo Piatto Del Giorno Daily lunch special
so ut h bu rl in gton
Pauline’s Café
1834 Shelburne Road, South Burlington, 862-1081
ENTR ÉE OP TI ONS
Pollo alla Cacciatore
Sautéed chicken breast sauteed with peppers, onions, mushrooms, olives, capers, tomatoes and herbs, served over creamy polenta
Trota alla Limone
Pan-roasted fresh trout filled with lemon and herbs, served with creamy risotto and wilted spinach
Risotto con Piselli e Asparagi Arborio rice sautéed with peas and asparagus, finished with cream and Parmesan, with tomato confit drizzled with basil oil DESSERT
Cannoli
Traditional Sicilian pastry tube filled with sweetened ricotta, lemon peel and chocolate chips
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Tilt Classic Arcade and Ale House
Vermont SportsGrill
1705 Williston Road, South Burlington, 860-2009
7 Fayette Drive, South Burlington, 489-5350
APRIL 24 -MAY 3
Each day we will take you on a tour of our organically inspired pub menu featuring a selection of Vermont handcrafted beers and spirits in every recipe. These daily tours will include your choice of an appetizer, entrée and dessert. Vegan options will be offered.
SO U TH BURLI N GTON
B O N US PLAY
Six tokens included with each meal! Come in and check out our chalkboards or find us on Facebook for details.
$30
$30 MENU FOR TWO
Price includes dinner for two people. A PPET I Z ER S (C HOOSE ONE)
The Tater Tower
Chicken Wings
Black Forest ham baked with Mom’s five-cheese mac, topped with buttery crumbs
Golden ribbons of potato quick fried until crisp, seasoned, then stacked high, served with house made ketchup Six huge chicken wings, flash fried and tossed in choice of sauce; with ranch or blue cheese for dipping
Sweet Potato Fries
Fried crisp, served with honey mustard EN T R ÉES (C HOOSE TWO)
Harvest Melt
Roasted zucchini, red bell pepper, tomatoes, red onion, black olives, baby spinach served on a roasted portobello with garlic sauce and cheddar cheese
The Windjammer Restaurant and Upper Deck Pub
Asian Salmon Salad
Soba noodles, baby spinach, matchstick carrots, red bell pepper, snow peas and pea shoots served with a lite soy dressing
Black Forest Ham Mac
Ranch Hand Burger
One half-pound of Angus beef grilled, then topped with chili, cheddar, jalapeños and guacamole DESSERTS (C HOOSE ONE)
Sudden-Death Chocolate Lava Cake
Warm chocolate bunt cake, vanilla ice cream and chocolate sauce
Dessert of the Day
Wooden Spoon Bistro
1210 Williston Road, South Burlington, 399-2074
1076 Williston Road, South Burlington, 862-6585
AP P ET I ZE R O P T I O N S
TELL THE WORLD HOW GREAT VERMONT TASTES!
Jumbo Lump Crab Cake
Citrus-cracked-pepper sauce and preserved lemon
Spring Bruschetta
Enter Our
Housemade Vermont Creamery pesto chèvre, portobello mushroom confit and chopped, oven-roasted tomatoes for the best chicken Bacon-Wrapped Beef wing sauce recipe. Tenderloin Visit Facebook Tender pieces of fiour let mignon page for wrapped in bacon and served details! with brandy-green-peppercorn cream sauce
Competition
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E N T RÉ E O P T I O N S
Salad bar included with all meals.
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Chicken Arrabbiata
Panko-encrusted, tenderized chicken breast served over a classic Roma tomato sauce, topped with fire-roasted tomato compote
l oc al , f r es h , or i gi nal
Salmon Dolce
Sweet-potato-and-honey-Dijonencrusted Atlantic salmon finished with bourbon-apple-cider glaze
Gorgonzola Rib Eye
Twelve-ounce, hand-cut, Gorgonzolaencrusted rib eye topped with crispy fried onions and finished with bourbon-rosemary demi-glace
Stuffed Pepper
Bell pepper filled with curry jasmine rice, seitan, summer squash, zucchini, carrots, artichoke hearts, coconut milk and fresh basil, served over carrot-ginger purée with grilled asparagus D ES S ERT O P T I O N S
Brownie Sundae
862.6585
Usual fixins’, cheddar, bacon, famous fries, truffle aioli
Prosciutto-Wrapped Asparagus
Roast potatoes, asparagus, truffle oil, balsamic reduction
Chicken Spring Rolls
DESSERT OP TI ONS
Shrimp pico de gallo, basil sour cream
Parmesan, roasted tomatoes
Scallops
Caramel Budino
Mozzarella, roasted veggies, lemon-dijon aioli
Sea salt, crème fraîche
Bruschetta
Seasonal Cheesecake
Spring succotash, feta, candied onions
$30
EN T R ÉE OP TI ONS
Vermont seitan can be substituted for the protein in any entrée
Rainbow Trout
Roasted potatoes, broccolini, rosemary vinaigrette
White Chocolate-Chocolate Chunk Mousse
Maple-jerk glaze, apple slaw, Caribbean rice ’n’ beans
A decadent dessert made with Callebaut Belgian white chocolate and dark chocolate chunks
Burger
Black Bean Soup
Warm blondie topped with housemade vanilla ice cream, hot fudge, whipped cream and peanuts
$40 1076 Williston Road, S. Burlington
A PPET I Z ER OP TI ONS
Pulled Pork Tacos
Wooden Spoon Bistro
Our House Bistro
Waterworks Food + Drink
36 Main Street, Winooski, 497-1884
$15 LUNCH SPECIAL Restaurant Week Mac Trio
Eight-ounce crocks of barbecued pork mac, buffalo chicken mac and French-onion mac
Side Spinach or Our House Salad
$20 DINNER MENU APP ETIZER O P TION S
Spinach-Artichoke Dip Grilled bread
Our House Mussels
White wine, garlic-and-butter sauce, smoked bacon, fresh tomato, basil, grilled bread
20 Winooski Falls Way, Winooski, 497-3525
Spring Mushroom & Caramelized Onion Risotto
A PPET I Z ER O P T IONS
Grilled Caesar Salad
Balsamic-dressed spinach, cheddar-topped roasted tomato
Grilled little gem lettuce, shaved Parmesan, polenta crouton, fried capers
D E S S E RT O P T I O N S
Tarragon barbecue sauce, blue cheese dressing, candied harissa
Deep-fried PB&J
Golden-battered peanut-butterand-strawberry-jelly sandwich drizzled with chocolate and served with a marshmallow fluff frappé for dipping or drizzling
Strawberry-Rhubarb Skillet Pie
Crisp-crusted, free-form rustic tart topped with maple chevre
Chicken Wings
Smoked Fondue
Roasted seasonal vegetables, molten Grafton Village cheddar EN T R ÉE O P T I ONS
Waterworks Steak Frites
Fries, watercress, housemade steak sauce
Roasted Misty Knoll Chicken
Herbed popover, heirloom carrots, lemon thyme jus
Vegetarian Pot Pie
Yam, broccoli, portobello, potatoes, leeks, coconut milk, red curry, biscuit top D ES S ERT O P T I ONS
Banana Trifle
Restaurant Week Mac Trio
Dulce de leche, hazelnut shortbread
Eight-ounce crocks of barbecued pork mac, buffalo chicken mac and French-onion mac
$30
Fried Chicken & Waffle Sandwich
Cheddar and bacon waffles stuffed with fried chicken with cracked pepper gravy, fries and applecabbage slaw
Lighthouse Restaurant & Lounge 38 Lower Mountain View Drive, Colchester, 448-3361
Three Brothers Pizza & Grill 973 Roosevelt Highway, Colchester, 655-5550
STARTER O P TION S
L ARG E P L AT E O P T I O N S
A PPET I Z ER O P T I O N S
Korean Boneless Beef Short Rib Sliders
Grilled Bistro Steak
Grilled Romaine Chicken Caesar Salad
Escargots on Toast
Garlic-Parmesan-stuffed twicebaked potato, smoked blue cheese crumbles, wild mushroom Bordelaise and grilled asparagus
Citrus-Chipotle-Glazed Grilled Local Pork Chop
Sautéed escargots and wild mushrooms in Marsala wine, garlic, herbs and butter on toast with baby arugula and lemon-pepper vinaigrette
Housemade chorizo sausage hash, crispy sweet potato, corn relish and grilled asparagus
Bacon-Scallop Flatbread
Grilled Local Lamb Chops
Fresh mozzarella, arugula, olive oil and garlic
Shrimp and Grits
Roasted fingerling potatoes, mint pesto, Madeira-lamb jus and grilled asparagus
Pan-Roasted Salmon
Blackened fresh Florida rock shrimp, Grafton Village Cheese 2-year-old cheddar grits and fresh chives
Creamy mascarpone risotto, grilled asparagus, fennel-citrus slaw and blood orange beurre blanc
SE COND C O URSE O P T I O N S
Gluten-Free Lobster, Rock Shrimp and Scallop Alfredo
Unlimited Salad and Bread Bar Cheddar Ale Soup French Onion Soup
Tossed with gluten-free fettuccine
$30
Romaine lettuce lightly grilled with olive oil and Parmesan cheese, served with grilled chicken and Caesar dressing
Tabbouleh Salad
Diced tomatoes, finely chopped parsley, onion and cracked wheat seasoned with olive oil, lemon juice and salt on a bed of romaine lettuce
Hummus
Our mother’s secret recipe served with olive oil, toasted pine nuts and pita bread EN T R ÉE O P T I O N S
Shawarma
Seasoned shaved beef wrapped in a pita with tahini sauce, grilled tomatoes, grilled onions, chopped parsley and pickled turnips. Served with seasoned French fries
Lebanizza
Seasoned, marinated tomato and onions, toasted sesame seeds and olive oil on a 12-inch, freshly baked flatbread
WI N O O SKI • C O LC H ESTER
Churros
Cinnamon sugar, spicy chocolate sauce
E NTRÉE O P TIO NS
Homemade kimchi, Sriracha ketchup
APRIL 24 -MAY 3
Grilled Kefta
Seasoned ground beef mixed with onions and parsley, grilled and served on pita bread with our homemade tzatziki sauce and seasoned French fries DESSERT OP TI ONS
Cherry Cheesecake
With chocolate ganache
Homemade Baklava Homemade Cannoli
$20
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Café Mediterano
17 Park Street, Essex Junction, 878-9333
70 Essex Way, Essex Junction, 764-1489
Closed Sunday and Monday.
$20 LAMB DINNER
ES SE X J U NCTI O N • WI LLI STON
APRIL 24 -MAY 3
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On Saturday, April 25, Sunday, April 26, Saturday, May 2, and Sunday, May 3, Café Mediterano will be spitroasting a whole lamb to share with diners for Vermont Restaurant Week. The traditional, celebratory Bosnian meal will include:
Hummus Plate Roast Lamb Platter
Served with Greek salad, rice, tzatziki and warm pita bread
$20 BOSNIAN MIXED GRILL MENU
On Friday, April 24, and Tuesday, April 28, through Friday, May 1. Meal includes:
Hummus Cevapi
Skinless beef sausage
Sudzukice Beef sausage
Tavern at the Essex: Vermont’s Culinary Resort & Spa
$20 VEGETARIAN MIX MENU
A P P ETI ZER OP TI ONS
Spring-Onion Bisque
Hummus
Goat cheese cream and crispy onions
Falafel
Black beans, queso, lime crema, microgreen salad and chipotle vinaigrette
Served with pita bread Spiced, ground chickpea fritters
Grilled Veggies, Rice, Shopska Salad, Tzatziki, Warm Pita Bread
$10 LUNCH SPECIAL
All options come with soda and choice of French fries or rice.
Gyros Pita
Smoked Chicken Corn Cakes
Roasted-Beet-and-Watercress Salad
Toasted almonds, fennel-buttermilk dressing, apples and dried cherries
Spring-Vegetable Fritters
Broccoli, artichoke, onion and Green Goddess aioli ENTR ÉE OP TI ONS
Grilled Hanger Steak With Potato Hash
Roasted baby carrots, edamame, pearl onion and green harissa
Goat Cheese Gnocchi
Beef and lamb with lettuce, tomato, onion and tzatziki
Braised kale, Parmesan broth, caramelized onion
Chicken Pita
Fire-roasted tomato-ginger salsa and roasted-garlic-wild-rice pilaf
With lettuce, tomato, onion and tzatziki
Falafel Pita
Spiced, ground chickpea fritters with lettuce, tomato, onion and tzatziki
Sweet-Potato-Crusted Mahi-Mahi Local Pork Meatballs
Orecchiette pasta, artichokes and spinach-almond pesto cream sauce DESSERT
Daily dessert selections
$20
Chicken Shish Kebab Gyros Meat Beef and lamb
Rice, Shopska Salad, Tzatziki, Warm Pita Bread
Junction at the Essex: Vermont’s Culinary Resort & Spa 70 Essex Way, Essex Junction, 764-1489
AP P ET I ZE R O P T I O N S
EN T R ÉE O P T I O N S
Lobster Bisque
Boyden Farm Shortrib
Brioche, sturgeon caviar, crème fraîche
Carrot purée, braised red cabbage, Brussels sprouts
Doppio Ravioli
Seared Cape Cod Scallop
Roasted chestnut, Berkshire pork shoulder, Parmigiano-Reggiano
Butter bean purée, baby fennel, spring onion
Minutina Greens
Caramelized Sunchokes
Beet vinaigrette ice, pine nut spread, watermelon radish
Escarole, farro, Maplebrook Fine Cheese ricotta
Oyster on Half Shell
Hudson Valley Duck Breast
Lemon, mignonette, horseradish emulsion
Duck jus, confit fingerling potato, creamed escarole D ES S ERT
Daily dessert selections
$30
Grazers
192 Boxwood Avenue, Williston, 857-5829
$10 LUNCH SPECIAL
$20 DINNER MENU
VT Ground Beef Sriracha Sliders
A P P ETI ZER OP TI ONS
Hand-Cut Fries
Three Shucked Oysters on the Half Shell Cucumber mignonette
Fried Pickles
Homemade ranch ENTR ÉE OP TI ONS
All burgers are served on a house made brioche bun with choice of hand-cut fries or salad.
Beet Burger
Local goat cheese, arugula, pickled red onion and garlic aioli
Stonewood Farm Turkey Burger
Pasture-raised Vermont turkey, orange-cranberry chutney, baby spinach, garlic aioli, red onion, Grafton Village sageinfused cheddar
The Grazer
Vermont ground beef, lettuce, tomato, red onion, local cheddar, garlic aioli DESSERT OP TI ONS
Salted Caramel Shake Strawberry Shake
Vermont Tap House
70 Marshall Avenue, Williston, 879-7060
S A L AD
Green Mountain Salad
Local mixed greens, baby spinach, local tomatoes, sliced cucumber and shredded carrots tossed with a house honey-balsamic vinaigrette
Blue Paddle Bistro 316 Route 2, South Hero, 372-4814
Closed Sunday, Monday and Tuesday. A PPET I Z ER O P T I O N S
Prince Edward Island Mussels
Vermonter
Sweet chili Thai dipping sauce
Chicken-Bacon Ranch
Fresh strawberries, maple-roasted pecans, Vermont Creamery goat cheese, house balsamic vinaigrette
C H O I CE O F L A RG E P I ZZA
Housemade red sauce, baby spinach, black olives, caramelized onions and mushrooms. Fresh basil is added after baking. House garlic butter, sliced apples, applewood-smoked bacon, red onions, diced garlic and a Vermont maple syrup drizzle. House garlic butter, grilled chicken, applewood-smoked bacon with a ranch drizzle. Fresh basil is added after baking. D E S S E RT
Fried Dough
Choose it topped with powdered sugar and Vermont maple syrup or vanilla ice cream with raspberry sauce.
$30
Spicy Braised Duck Spring Rolls Mixed Green Salad
Caesar Salad
Homemade croutons, house Caesar dressing and freshly grated Parmesan
Crab Cakes EN T R EE O P T I O N S
Soy-Ginger Marinated Flank Steak
Asian-style salad, avocado, crispy wontons, ginger-soy vinaigrette
Goat cheese mashed potatoes and sautéed vegetables
Lobster Saute
Lobster, prosciutto, arugula, grape tomatoes and shallots tossed with linguine and light lemon-butter cream
Chili Maple-Glazed, PanSeared Chilean Sea Bass
Roasted corn, black bean, tomato and arugula salad, crispy sweet potato haystack
Vegetarian Special
Available upon request and posted on the Blue Paddle Bistro website daily DESSERT OP TI ONS
Brownie Sundae
Local vanilla ice cream and homemade hot fudge
$40
Mixed Grill
Rosemary-marinated lamb lollipops and grilled shrimp, served with vegetable-asiago potato pancakes and mixed greens
Maple City Diner
17 Swanton Road, St. Albans, 528-8400
One Federal Restaurant & Lounge 1 Federal Street, St. Albans, 524-0330
SAP-SPIRATION MENU
M I L KS H AKE O P T I O N S
Maple and Vanilla Cookies ’n’ Cream E N T RÉ E O P T I O N S
Maple City Burger
Bacon-cheddar burger cooked with real Vermont maple syrup and served with hand-cut fries
Biscuits and Gravy
Vermont sausage gravy and a touch of maple served over buttermilk biscuits
Bacon Waffle
Bacon-stuffed Belgian waffle with maple butter
Chicken Salad Club With Hand-Cut Fries
Triple-layered with mayo, lettuce, tomato, onion, bacon and cheddar cheese, as well as walnuts and grapes D E S S E RT
Maple Cream Pie
$20
Chef Marcus spent this winter setting up his new 1,200-tap sugar bush in preparation for this year’s Restaurant Week menu! D R I N K S PEC I A L
ENTR ÉE OP TI ONS
Sap Cosmo $7
Maplewood-Smoked Pork Ribs
Smugglers’ Notch Distillery vodka lightly sweetened with maple sap, brightened by a splash of cranberry and garnished with a house made fresh ginger candy
Sap-brined, apple-cider-braised local ribs, fingerling potato salad, pickled baby corn
F I R ST C O UR S E O P T I O N S
Blast-frozen reverse-osmosis sap, lemongrass-Thai-chili-rice pilaf, pearl onions, spring peas
PEI Mussels
Sautéed in maple sap with mapleCrown-Royal-infused apricots and toasted almonds
Mixed Green Salad
Drizzled with Valley Road maplebalsamic vinaigrette
APRIL 24 -MAY 3
Sap-Poached Salmon Filet
WI LLI STO N • ST. AL B ANS • SO U T H H E RO
Hold the Meat
Steamed in white wine, garlic, lemon and butter and finished with fresh basil
Coffee-Crusted Pork Tenderloin
Maple-Bacon GastriqueGlazed Grilled Chicken Breast
Cabot cheddar smashed potatoes DESSERT
Maple Crème Brûlée
$30
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The Kitchen Table Bistro 1840 West Main Street, Richmond, 434-8686
Parkside Kitchen
39 Esplanade, Richmond, 434-8777
Menu changes daily based on seasonal products. Below are a few choices from last year’s Vermont Restaurant Week menu. Closed Monday.
The menu below is a sample. APRIL 24 -MAY 3
S MA L L P L AT E S
SW EET PLAT ES
Roasted Beet Salad
Cream Cheese Pound Cake
With fresh horseradish, smoked LaPlatte River Angus Farm beef tongue and tiny Half Pint Farm greens
Cider-Steamed Maine Mussels
With grilled Red Hen Baking Company bread, herbs and aioli
RI CH M O N D
Vermont Steak Tartare With crispy potatoes, assorted pickles and tiny Half Pint Farm greens
With strawberries and cream
Open-Face ChocolateCoffee Sundae With candied almonds and vanilla crème Anglaise
Bittersweet Chocolate Pudding
With vanilla cream and salted-chocolate crunchies
$40
$10 BREAKFAST SPECIAL
One breakfast entrée and a coffee or cooler drink S A M PLE OP TI ONS
Breakfast Sandwich
$20 LUNCH AND DINNER MENU One coffee or cooler drink, one appetizer, one large plate, cookie/pastry SA M P L E A P P ETI ZER S
Scrambled egg, cheddar, roasted tomato, meat/tofu, biscuit
Vegetarian Bean Chili
Breakfast Burger
Chopped Caesar
LaPlatte River Angus Farms beef, sunny-side egg, cheddar, roasted onions
Gluten-Free Oatmeal
Cinnamon, raisins, roasted apple, maple, butter, sea salt
Cilantro cream
Biscuit croutons, KTB caesar dressing
Kale, Apple and Blue Cheese Salad SA M P L E ENTR ÉES
Southern Fried Chicken Thighs or Tofu
L ARG E P L AT E S
Maplebrook Fine Cheese Ricotta Gnocchi
Fries, buttermilk dip
Wood-Roasted Polenta “Lasagna”
With roasted mushrooms, ramp pesto and tiny basil
Ricotta, eggplant, tomato-basil sauce
Grilled Vermont Steak Frites With grilled red onions and tarragon aioli
LaPlatte Meatloaf Red tater cake, gravy, roasted veggies
All-Day-Roasted Pork Shoulder
With grits and herb salsa verde
Sonoma Station
Toscano Café Bistro
Closed Sunday and Monday.
Full descriptions available online. Closed Monday.
99 Bridge Street, Richmond, 434-5949
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AP P ET I ZE R O P T I O N S
D ES S ERT O P T I O N S
Whole Leaf Caesar Salad
Chocolate Flourless Cake
Garlic croutons, shaved Parmigiano-Reggiano
Switchback Tempura Fish Taco
Green cabbage, tomato, poblano, spicy chili-lime crema E N T RÉ E O P T I O N S
Black Bean-Cheddar Ravioli and Achiote Tempura Shrimp Grilled pineapple, baby spinach, roasted jalapeño cream sauce
Lavender-Black Pepper Crusted Ahi Tuna
Homemade coffee ice cream, caramel sauce, bourbon-smoked sea salt
Warm Lemon Bread Pudding Creme anglaise, blueberry sauce, homemade blueberry ice cream
$30
27 Bridge Street, Richmond, 434-3148
$15 LUNCH SPECIAL
Includes soup or salad and an entrée. F I R ST C O UR S E OP TI ONS
Switchback Cheddar Ale Soup Garlic-and-herb crouton
Mediterranean Salad
Red wine vinaigrette, fresh herbs, cucumber, kalamata olives, heirloom tomatoes, fresh mozzarella
A P P ETI ZER OP TI ONS
Sherry Lobster Bisque Pan-Seared Escargots House-smoked Vermont Cheddar-and-Apple Fritter Vermont Spirits Apple Brandy reduction SEC OND C OU R SE
EN T R ÉE OP TI ONS
Mesclun Greens
Citizen Cider-Roasted Pork Sandwich
ENTR ÉE OP TI ONS
Housemade potato roll, creamy coleslaw
White Wine Vegetable Risotto
Garlic mashed potato, green beans, Barenjager beurre blanc, balsamic reduction
Roasted cauliflower, spring peas, mushrooms, wild leeks
Grilled Red Curry Tofu
Porter Steamed PEI Mussels
Blistered green beans, quinoa, sweet pea, red pepper, scallions
$40 MENU
Hand-cut frites, roasted garlic aioli
Grilled Chicken Kabob Mushroom Ravioli à la Vodka Veal Marsala Bourbon-and-Peach-Glazed Flank Steak Fish du Jour DESSERT OP TI ONS
Chocolate Mousse Cream Puff Vermont Maple Bread Pudding Island Homemade Ice Cream Sapling Maple caramel
Hinesburgh Public House
The Bench
10516 Route 116, Hinesburgh, 482-5500
492 Mountain Road, Stowe, 253-5100
S A L AD O P T I O N S
A PPET I Z ER O P T IONS
Kale-Beet
Lobster and Leek Ravioli
Kale, beets, pecans, pickled cranberry, chevre
Caesar
Saffron cream
Braised Short Rib
Romaine, Parmesan, brown butter croutons
Seared scallion pancake, green apple
E N T RÉ E O P T I O N S
EN T R ÉE O P T I ONS
Pulled Pork Sandwich
Pork shoulder, maple barbecue, pickle, seasonal slaw
Seared Halibut
Curried cauliflower purée, enoki mushrooms, Brussels sprouts
Roasted Rack of Lamb
Asian greens, pine nuts, garlic chips, harissa
Garbanzo Burger Wrap
Greens, tomato, pickled onion, tzatziki, feta
D ES S ERT
Fish & Chips
Bacon-Bourbon Brownies
Broiled or fried cod, garlic-herb fries, house tartar sauce
$30
$20
Includes a pint of draft beer or cider.
Apple Core Luncheonette
3600 Stowe-Waterbury Road, Waterbury Center, 244-8771
$10.99 Lunch Special
Kids eat for $2 off the kids’ menu during Restaurant Week with purchase of adult meal. D RI N K O P T I O N S
Fresh Cold Hollow Cider Boyden Valley Winery Hard Cider MAI N CO U RS E
Grilled Apple Core Panini
Green Mountain Smokehouse bacon (or spinach), Cabot cheddar, Cold Hollow cider jelly and apple slices on Klinger’s sourdough bread*, cider vinaigrette slaw *gluten-free, homemade flatbread available
Michael’s on the Hill
4182 Waterbury-Stowe Road, Waterbury Center, 244-7476 Closed Tuesday. F I R ST C O UR S E
Honey Dipped Chicken Biscuit
DESSERT
S’more Pie
*Citizen Cider Dry Hard Cider (Burlington)
Last summer’s berries sauce *Wolaver’s Oatmeal Stout (Middlebury)
S EC O N D C O UR S E
A FTER DI NNER
House Preserved Tomato Soup
Brioche-Tarentaise grilled cheese T H I R D C O UR S E
Shortrib Meatloaf
Mashed potatoes, English peas, rainbow carrots *Woodstock Inn Pig’s Ear Brown (Woodstock, N.H., Louis Latour)
Green Mountain Coffee or Vermont Artisan Tea selections
$30
H I N ESBURGH • STO WE • WATERBU RY CE NT E R
Hinesburger
Seven-ounce LaPlatte River Farm Beef
APRIL 24 -MAY 3
*Available with indicated beer and cider pairing for $44
D E S S E RT O P T I O N S
Mini Apple Crumb Pie Maple Granola Parfait McIntosh apples
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25
Arvads Grill
3 South Main Street, Waterbury, 244-8973 AP P ET I ZE R O P T I O N S
Grilled Polenta With Wild Mushrooms
APRIL 24 -MAY 3
Sautéed wild mushrooms, garlic and shallots served over polenta
Classic Wedge
Iceberg lettuce with crumbled Jasper Hill Farm bleu cheese, applewood smoked bacon, tomato and red onion, topped with blue cheese dressing E N T RÉ E O P T I O N S
WATERBURY
Grilled New York Strip
Hand-cut, seasoned and topped with your choice of fried onions, wild mushrooms sautéed with shallots and garlic, or blue cheese butter. Served with hand-cut bottomless fries, baked potato or garlic mashed potatoes.
Atlantic Salmon
Pan-seared 8-ounce salmon filet with Parmesan crust and béchamel sauce. Served with hand-cut bottomless fries, baked potato or garlic mashed potatoes.
Mac ’n’ Cheese
Baked cavatappi pasta with Grafton Village cheddar cheese topped with garlic bread crumbs D ES S ERT O P T I O N S
Toll House Pie
FIND FOODIE EVENTS
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26
Served with cornbread and butter.
A PPET I Z ER OP TI ONS
DESSERT OP TI ONS
Seafood Gumbo
Bourbon-Maple Bread Pudding
Strawberry-Blueberry Frisée Salad
Fresh Fruit Bowl
A cup of the New Orleans specialty, rich, delicious and loaded with shrimp, scallops and fish
Peach Crisp
C I DER PA I R I NG
Chocolate Mousse Torte
EN T R ÉE OP TI ONS
For an additional $12, add a different cider with each course
Flourless torte, chocolate ganache
$30
Rib & Chicken Combo
$30
Our house-smoked ribs and barbecue chicken served together with a side of coleslaw, cowboy beans, and mac and cheese
With smashed potatoes and green beans
Saffron Risotto
With mixed vegetables
$10 LUNCH SPECIAL
$30 DINNER MENU
OPTIONS
STA RT ER O P T I O N S
Chicken and Waffles
Soup of the Day
Switchback and a Burger
Green Salad
Monte Cristo Benedict
Cheddar Corn Fritters
$20 DINNER MENU
Ham-and-Mushroom Bruschetta
Soup of the Day Green Salad Cheddar Corn Fritters Maple-Sriracha mayo
Ham-and-Mushroom Bruschetta E N T RÉ E
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SOUTHERN-INSPIRED COMFORT-FOOD MENU
Slow-Roasted Pork and Sauerkraut
STA RT E R O P T I O N S
#vtrw
Closed Monday and Tuesday.
With pecans and Gorgonzola cheese
Maxi’s Restaurant
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1675 Route 2, Waterbury, 244-8400
Wilcox vanilla ice cream, homemade hot fudge, whipped cream and candied nuts
47 North Main Street, Waterbury, 244-0910
TELL THE WORLD HOW GREAT VERMONT TASTES!
The Cider House Barbecue and Pub
Quinoa-Sweet Potato Veggie Burger
Topped with a runny egg and caramelized onions D E S S E RT O P T I O N S
Maple Cheesecake
Maple-Sriracha mayo
EN T R ÉE O P T I O N S
Vermont Apple Cider Pork Chop
Prohibition Pig
23 South Main Street, Waterbury, 244-4120 FI R ST FL AVOR OP TI ONS
Coconut Hot & Sour Soup
Chicken stock, chicken, coconut milk, red curry, lime, tomatoes, chiles
Country Pâté
With baguette and accoutrements
Truffled Mushroom Toast
Grilled Red Hen Baking Company bread, truffled crimini mushrooms, Parmesan R OU ND TWO OP TI ONS
Duck Salad
Warm house-cured confit duck leg, bitter greens, Bayley-Hazen blue cheese, cranberries, pickled red onions
Sweet & Spicy Tempeh
Stuffed Chicken
Served with choice of side and hush puppies
D ES S ERT O P T I O N S
Smoked brisket slider, chopped barbecued pork slider, fried chick’n biscuit
Maple Cheesecake
SWEET FI NI SH OP TI ONS
Bacon and smoked Gouda
Flourless Chocolate Cake
Slider Trio
Key Lime Pie
Layered with chocolate mousse
Stewed blueberries
Bananas Foster Bread
Strawberry-Rhubarb Cobbler
Ice cream, rum syrup
Basil whipped cream
$30
Flourless Chocolate Cake Layered with chocolate mousse
Bananas Foster Bread Ice cream, rum syrup
SMOKED MEAT
LIBATIONS BREWERY
The Reservoir Restaurant & Tap Room 1 South Main Street, Waterbury, 244-7827
Big Picture Café & Theater 48 Carroll Road (off Route 100), Waitsfield, 496-8994
A P P ET I ZE R O P T I O N S
Petite Lamb Chop
$10 LUNCH SPECIAL
Chorizo Taco
Half Sandwich
Brussels sprout pesto, black truffle potato chips
Cup of Soup
Vermont Smoke & Cure bacon, goat cheese, red onion jam
APRIL 24 -MAY 3
Small Side Salad
E N T RÉ E O P T I O N S
Slow Roasted Pork Shank
Polenta croquettes, charred poblanos and carrots, chocolate demi-glace
Shrimp Linguini D E S S E RT
Lemon Tart
$30
The
RESERVOIR Downtown Waterbury - 244-7827
Phantom
112 Mad River Green, Waitsfield, 496-6068
Positive Pie Tap & Grill 65-69 Main Street, Plainfield, 454-0133
Open for dinner April 28 - May 3 only.
Includes one small plate, one medium plate and one dessert. The menu changes weekly, driven by the seasons and the local products available. S A MP L E O P T I O N S
Sweet-and-Sour Halibut
Asparagus, pineapple, roasted potato, chiles, ginger
Shrimp and Grits
Local Andouille, Cabot Creamery clothbound cheddar
Oyster Mushroom Fritters Sriracha mayo
Grilled Local Pork Tenderloin
Yams, broccolini, red cabbage, house barbecue sauce
Cucumber, Grapefruit, Seared Scallop Celery root purée, green apple, frisée
Citrus Semifreddo
Almonds, pecans, dried cranberries, fresh strawberries in syrup
$30
STA RT ER O P T I O N S
DESSERTS
Brie-Stuffed Asparagus
Parsnip Cheesecake
Bacon-wrapped asparagus, stuffed with brie and deep-fried
Mediterranean Hummus Plate
Lemon-garlic hummus with tabbouleh, olive tapenade, pickled veggies and house made flatbread EN T R ÉE O P T I O N S
Chocolate ganache
Apple-Bourbon Bread Pudding
Available à la mode, served with Boyden Valley Vermont Ice wine aperitif
$30
WATERBURY • WAITSFIELD • PL AINFIELD
Asparagus, tomato, Parmesan cream sauce, toasted garlic bread crumbs
Personal Pizza
Garlic, fresh herb and olive oil base, spring onions, roasted seasonal vegetables, Bayley Hazen blue cheese, green apples
Pan-Seared Scallops
On a bed of spring onions, with mushroom risotto and micro-greens
Pork Chop
Stuffed with Granny Smith apples, blackberries and Bayley Hazen blue cheese
Pan-Fried Bacon Brussels Sprouts Sweet potato mash
FIND FOODIE EVENTS
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Hunger Mountain Coop Deli and Café 623 Stone Cutters Way, Montpelier, 223-8000
J. Morgan’s Steakhouse 100 State Street, Montpelier, 223-5222
A PPET I Z ER OP TI ONS
Filet & Lobster Sliders
$10 SPECIAL APRIL 24 -MAY 3
I NC LUD ES
Organic house coffee or tea One house made baked good
Honey-Orange-Soy-Glazed Fried Calamari
S AN DW I C H O P T I O N S
Vermont Salad
Ginger-garlic tofu, avocado, red onion, lettuce, tahini dressing
MO NTP ELI ER
Hunger Mountain Hiker (Cold)
#vtrw
Sesame seeds and scallions
The Classic Steakhouse Wedge Salad EN T R EE O P TI ONS
Rachel (Hot)
Mushrooms, onions, garlic, arugula and herbs in a red wine demi with Bayley Hazen blue cheese crumbles
Oven-roasted turkey, slaw, Swiss cheese, Russian dressing
Tender Filet Tips
FIND FOODIE EVENTS
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DESSERT OP TI ONS
Coconut-Lemon Crème Brûlée Cake Strawberry Chiffon Cake Our Famous Chocolate Cake FEATU R ED C OC KTA I L
Barr Hill Tom Cat smoked gin, Vermont White vodka and lemon juice with a twist
$40
“Perfect” Ribeye Steak Bone-In White Marble Farms Premium Pork Chop
Savory jalapeño-blueberry barbecue sauce, Sweet Baker cinnamon butter
Lemon-Dijon-DillGlazed Salmon
With sautéed red onions, finished with butter and topped with fried capers
NECI on Main
52 State Street, Montpelier, 223-8646
118 Main Street, Montpelier, 223-3188
Closed Monday and Tuesday.
Closed Monday.
$15 LUNCH SPECIAL
For Vermont Restaurant Week, chef Crystal Maderia will offer a choice of any appetizer, entrée and dessert from the entire menu. A seasonal menu will be posted on the Kismet website soon.
Mushroom sauce, mashed potatoes, sautéed spinach
$40
Daily Menu Selections
F I R ST C O UR S E OP TI ONS
Jaeger Schnitzel
Leek & Mushroom Strudel
Wilted frisée, root vegetable purée D ES S ERT
$30 DINNER MENU
Farmers Seasonal Menu: changes daily but includes appetizer, entrée and dessert. S A M PLE A PPET I ZER OP TI ONS
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Crispy roasted half duck with a Vermont maple-syruppomegranate-balsamic glaze
The Tom Cat Martini
Smoked ham, Grafton Village cheddar, organic apple slices, red onion, lettuce, Northwoods Apiaries honey, organic mustard
Kismet
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Parmesan-Garlic Savory Bone-In Wings
One sandwich
Goddess Wrap (Vegan)
TELL THE WORLD HOW GREAT VERMONT TASTES!
Beef tenderloin and Maine lobster, blue cheese aioli, arugula and caramelized onions
Vermont Maple-andPomegranate Glazed Duck
Armenian Meatballs Sumac-scented onions and celery root skordalia
Chicken & Dumpling Soup Rich chicken broth, dumplings, noodles, vegetables
Deviled Egg and Smoked Salmon Plate
Tarragon and capers, house-smoked salmon, pickled shallots, beets SA M P L E ENTR ÉE OP TI ONS
Pierogies and Spring Vegetables
Housemade Valentine Farm potato pierogies, Cabot Clothbound cheddar, onions, glazed spring vegetables, Banyuls beurre blanc
Brined-and-Grilled PT Farms Pork Chop
Housemade spring pea ravioli, Vermont Creamery Bijou, sautéed kale
Personal Meatloaf
PT Farms beef, chorizo, port-wine-and-rosemary ketchup, onion rings, cumin-glazed carrot batons DESSERT
Changes daily
Positive Pie (Montpelier) 22 State Street, Montpelier, 229-0453 STA RT E R O P T I O N S
Fried Zucchini Blossoms
Stuffed with spring onions and local chèvre
Kale Caesar
Baby kale, fresh Parmesan E N T RÉ E O P T I O N S
Pizza Diavolo
Arrabiatta sauce, shrimp, scallops, squid, fresh basil
Sweet Pea Ravioli
Primavera veggies, spring mushrooms, arugula pesto
Grilled Lamb Chops
Roasted new potatoes, fried Brussels sprouts, gremolata D E S S E RT O P T I O N S
Patrón XO Tiramisu Regular menu selections
3 Main Street, Montpelier, 223-0229
Crispy-Fried Roasted Red Pepper Risotto
$12 LUNCH SPECIAL
No lunch on Sunday. Includes a soft drink, creamy tomatogarlic soup and one entrée.
Shaved Parmesan, kale pesto baked, stuffed Maine mussels, roasted garlic, onions, micro croutons, fresh herbs, saffron aioli, caper relish
EN T R ÉE C H O I C ES
ENTR ÉE OP TI ONS
Lemon-Poached Shrimp
Roasted red peppers, zucchini, olives, walnuts, arugula, black pepper crostini, citrus-dill vinaigrette
Roasted Salmon
Baby carrots and spinach, shaved fennel, mint, fingerling potatoes, mustard vinaigrette
Italian Braised Pulled Pork Pizzetta
Roasted Salmon
Baby carrots and spinach, shaved fennel, mint, fingerling potatoes, mustard vinaigrette
House Made Fettuccine
Kale, sun-dried tomatoes, asparagus, olives, white wine pesto sauce, goat cheese, pine nuts
Grilled Six-Ounce NY Filet Garlic mashed potatoes, arugula, Gorgonzola, roasted tomatoes, Chianti vinaigrette
Caramelized onions and peppers, fontina, roasted tomatoes, mizuna, balsamic reduction
DESSERT OP TI ONS
Maple Pudding Cake
$30 DINNER MENU
Dark Chocolate Mocha Mousse
A PPET I Z ER O P T I O N S
Malted crème anglaise
Lemon-Poached Shrimp
Passionfruit Mousse
Roasted red peppers, zucchini, olives, walnuts, arugula, black pepper crostini, citrus-dill vinaigrette
Three Penny Taproom 108 Main Street, Montpelier, 223-8277
$30 ALL-BEER MENU
Cornerstone Pub & Kitchen 47 North Main Street, Barre, 476-2121 Closed Sunday and Monday.
Crispy Calamari
A PPET I Z ER S ELECTI ONS
Rhode Island-style IPA aioli
Garden Salad
Rauchbier Pork Tenderloin
Chef’s Soup Selection
Chocolate-Stout Pot de Crème
Artichoke hearts, roasted tomato, spinach, fresh thyme and fresh mozzarella
Grilled heirloom carrots, fig-and-date relish Black-and-Tan suds, chocolate-covered pretzels
APRIL 24 -MAY 3
M O N TP EL I ER • B ARRE
$30
Sarducci’s Restaurant and Bar
Toscano Flatbread
M A I N C O UR S E S ELE CTI ONS
Half Roasted Organic, Free-Range Chicken
Herb-butter-basted chicken served with green beans and mashed potato in natural pan gravy
Maple-Bourbon-Brined Boneless Pork Chops
Sweet potato mash, sautéed spinach, Granny Smith apples
Fresh Potato Gnocchi
Butternut squash purée, kale, candied walnuts and chèvre D ES S ERT
BTC Dessert Jar
Flavors change daily
$30
FIND FOODIE EVENTS
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Positive Pie (Barre)
219 North Main Street, Barre, 622-8051
5518 Route 12, Barnard, 234-9961
STA RTER O P T I O N S
Bruschetta
Fava bean purée, Vermont Creamery goat cheese, fresh thyme, North Country applewood smoked bacon lemon vin
Fried Baby Artichokes
APRIL 24 -MAY 3
barre • b arnard • b roo kfie l d • hard wi ck
DESSERT OP TI ONS
Poached Egg on Toast
White Chocolate Cheesecake
Pappardelle with Seared Scallops
Local Lettuces & Herbs
Shepherd’s Pie
With shaved radishes and our maple-balsamic vinaigrette
With brown sugar-oat topping and Ben & Jerry’s vanilla ice cream
Spring lamb in gravy, crispy ricotta-potato gnocchi, English peas, baby carrots, ramps, rosemary, Parmesan
30
F I R ST C O UR S E OP TI ONS
With our black currant preserves and gluten-free toasted almond crust
Saffron-shrimp butter, orange zest, lemon juice, white wine, wilted pea shoots, fresh chives
vermont restaurant week.com
Closed Sunday and Monday.
Doton Farm fresh egg on our house-baked focaccia toast with wilted spinach and our pickled fiddlehead ferns
Parmesan, lemon, basil aioli E N T R ÉE O P T I O N S
FIND FOODIE EVENTS
Barnard Inn Restaurant and Max’s Tavern
Personal Pizza
Spring mushrooms, black truffle, arugula, Parmesan DES S ERT
Strawberry-Rhubarb Maple Shortcake Lemon Curd and White Chocolate Terrine
Barnard Inn Rhubarb and Green Apple Country Crumble
$40
Asparagus Soup
With Vermont cream, topped with chive essence and Blythedale Farm Green Mountain Gruyère
SPRING SIGNATURE COCKTAILS Rhubarb Margarita
EN T R ÉE OP TI ONS
With maple whiskey, cask-aged tequila, rhubarb nectar and lime
Fresh Tracks Farm Rabbit Ravioli
Mapletini
With toasted filberts and sage Vermont brown butter sauce
$30
Vermont Gold vodka, Sapling Maple Liqueur, Vermont cream and our own maple syrup
Housemade Potato Gnocchi
With dandelion greens, herbs, spring garlic, olive oil and shaved Spring Brook Farm Tarentaise
$12
Rainbow Trout Filet
Lightly pecan-crusted with maple syrup drizzle and local spring vegetables
Ariel’s Restaurant
29 Stone Road, Brookfield, 802-276-3939 Full descriptions and $40 menu online.
$15 Lunch Special
Saturday and Sunday only, 11:30 a.m.-2:30 p.m.
Small Posole
Savory soup with mild green or red chiles and hominy, served with tortilla strips, onion, radish, cilantro and lime E N T RÉ E O P T I O N S
Dishes below are examples only; menu changes weekly.
Tortas
Warm sandwich on a Frenchstyle roll with salsas and pickled vegetables and choice of protein.
Chiles Rellenos
$30 DINNER Menu Closed Monday & Tuesday. A PPET I Z ER O P T I O N S
Jicama Taquitos Gulf Shrimp Ceviche Duck Confit Ravioli Posole optional course + $ 10
Seared Hudson Valley Duck Foie Gras
Tamarind and chile guajillo, guava purée, toast
FI R ST C OU R SE OP TI ONS
Panzanella Salad
Fresh mozzarella, Italian bread, cherry tomatoes, torn basil, balsamic
Apple-Pear Arugula Salad
Toasted chickpeas, chèvre ranch
Classic Minestrone
Hearty vegetable broth, pasta, legumes, fresh herbs SEC OND C OU R SE OP TI ONS
Italian Pork Loin
Sauteed pork cutlets, sun-dried tomatoes, sage, prosciutto
Angel Hair Pasta
Roasted pignoli nuts, fresh oregano, extra-virgin olive oil, shaved Parmesan
Pizza
Grilled pineapple, crispy pork belly, burrata, arugula
Braised Pork Shoulder
DESSERT
Mole negro, green scallion crema, masa cake, charred leeks, pickled red onion
D E S S E RT
Artichoke-and-almond hummus, arugula-and-cilantro salsa verde
Seasonal fresh fruit popsicle
87 South Main Street, Hardwick, 472-7126
EN T R ÉE O P T I O N S
Two roasted Poblano chiles stuffed with melted cheese and served with red chile salsa, crema, pickled red onion and black bean purée
Paletas
Positive Pie (Hardwick)
Crispy Skate Wing
Cazuela of Seasonal Vegetables
Corn crêpes, pumpkin seed mole verde D ES S ERT O P T I O N S
Coconut Tres Leches Cake Lime Sorbet
Pistachio Panna Cotta
$30
The Tuckerbox
1 South Main Street, White River Junction, 359-4041
The Parker House Inn and Bistro
1792 Quechee Main Street, Quechee, 295-6077
A P P ET I ZE R O P T I O N S
Mushroom Vegetable Soup
A PPET I Z ER O P T I O N S
It’s Finally Spring Salad
Vermont-Goat-Cheeseand-Caramelized-Onion Tart
Arugula, toasted walnut, strawberries, goat cheese, pomegranate-olive oil dressing
Crispy Phyllo Cheese Rolls
Golden-crisp pastry rolls with Turkish white cheese and parsley
Beef Dolmas
Sweet yellow and red peppers and Swiss chard stuffed with Turkish seasoned beef, rice and vegetables and served with yogurt sauce
Ratatouille Eggplant
Roasted eggplant wrapped around carrots, potatos, peas, mixed peppers, mushrooms, tomatoes, green beans and zucchini
Roasted pistachio oil, strawberry chutney, Yukon Gold mashed potatoes
Crab & Corn Hushpuppies
Nightly specials
Classic Escargots
DESSERT
Homemade tartar sauce
Parsley-garlic butter, browned panko crumbs
Desserts of the day
Lamb Meatballs
$40
Pistachio chimichurri, yogurt
Ottoman Stew
Chicken Liver Mousse
Marinated chicken with potatoes, carrots, onions, garlic, fresh herbs and Turkish spices served with Turkish rice pilaf
Bacon marmalade, toast
D E S S E RT O P T I O N S
EN T R ÉE O P T I O N S
Whole, Roasted Trout
Poached Fig and Apricot
Stuffed with toasted walnut and served with vanilla ice cream
Maple-Walnut Baklava
Our phyllo is made from scratch by our chef, stuffed with walnuts, then finished with Vermont maple syrup and crushed pistachio.
$30
Green Goddess dressing, charred lemon, roasted new potatoes
“Almost Famous” Lobster Roll
Alex’s secret Maine recipe with fresh lobster, pommes frites
Panko-Coated Chicken Breast Topped with arugula salad, Parmesan curls, lemon, roasted tomato purée and basil oil
Simon Pearce Restaurant 1760 Quechee Main Street, Quechee, 295-1470
APP ETIZER O P TION S
Pork Rillette
Slow-braised Berkshire pork, house-pickled giardiniera, hot-and-sour mustard
Maple-and-Cumin-Roasted Heirloom Carrots
Avocado, red radish, shaved chiles, lovage, powdered pepita, brittle sumac, crème fraîche
Kale, Blood Orange and Olive Salad
Organic kale, pickled fennel, pignolias, lemon-herb vinaigrette, Cabot clothbound cheddar E NTRÉE O P TIO NS
Horseradish-Crusted Cod
Crispy leeks, herb mashed potatoes, balsamic-shallot reduction
Herb-Brined Misty Knoll Chicken Breast Red onion tart, Brussels sprouts, garlic and pine nuts, cinnamon-and-citrus jus
Barkeaters Restaurant 97 Falls Road, Shelburne, 985-2830 Closed Monday.
Slow-Braised Ragout of Lamb Pappardelle egg noodles, spring peas, pearl onions, mint gremolata, mascarpone
Caramelized Cauliflower Gratin
Lentils, roasted red bell peppers, golden raisins, pepitas, brownbutter-and-sage cauliflower purée D E S S E RT O P T I O N S
Vanilla Bean Crème Brûlée White Chocolate Mousse Cake Raspberry sauce
Callebaut Chocolate Cake
Strafford Creamery organic vanilla ice cream, tart, cherry compote
$40
$10 LUNCH SPECIAL
Includes a flatbread and a garden salad. F LAT B R EA D
Smoked Salmon
With herbed cream cheese, baby arugula, red onion, capers and smoked salmon
$30 MENU
ENTR ÉE OP TI ONS
Grilled Monkfish
Marinated monkfish medallions finished with black olive sauce, lemon-cauliflower mash
Mushroom-Barley Risotto (Vegan Available)
Toasted barley, garlic, mushrooms, vegetable stock, fresh herbs, shaved Parmesan
Short Rib Taco
Prince Edward Island Mussels
Slow-roasted beef short ribs, red cabbage, avocado, cilantro, spicy mayo; served with rice and beans
Fried Oysters
Double Chocolate Brownie Sundae
A PPET I Z ER O P T I O N S
Vermont butter, garlic, lemon, white wine, grilled baguette Lightly battered and served with chipotle-orange aioli
Baby Arugula & Quinoa Salad
Sweet potatoes, dried cranberries, scallions, quinoa, toasted almonds and Bayley Hazen blue cheese tossed with house made Green Goddess dressing
APRIL 24 -MAY 3
WHITE RIVER JUNCTION • QUECHEE • SHELBURNE
E N T RÉ E O P T I O N S
Topped with Kalamata olives, rosemary
Slow-Roasted Organic Salmon
DESSERT OP TI ONS
Lemon Layered Cheesecake Fresh berries
FIND FOODIE EVENTS
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The Bearded Frog
La Villa Bistro & Pizzeria
$40 CURRY-MEETS-CREOLE MENU
A P P ETI ZER OP TI ONS
5247 Shelburne Road, Shelburne, 985-9877
STA RTER O P T I O N S
APRIL 24 -MAY 3
3762 Shelburne Road, Shelburne, 985-2596
Potato Gnocchi with Kale Pesto Caprese Salad
Green-Curry-Barbecued Lamb Ribs
With housemade roasted garlic mozzarella
Indian Curry Hominy Cakes
ENTR ÉE OP TI ONS
Chicken, Andouille & Apricot Satay
Asparagus, peas, prosciutto and Parmesan
Lentil-crusted fried green tomato
Watermelon jicama slaw, tamarind yogurt Naan, harissa remoulade, mint chutney E N T R ÉE O P T I O N S
Red Curry Étouffée
Seared scallops and poached pangasius with saffron risotto
Risotto
Local-Lamb Ragú
Tossed with housemade pappardelle
Housemade Fettuccine
With roasted red pepper pesto, artichokes, sundried tomatoes and basil
SHE LBU RN E • F E RRI SBU RG H • NE W HAVEN
Chicken-Fried Tofu
Chickpeas and rice; curried, fried okra; yellow-curry-coconut gravy
Grilled Pork Rib Eye
Curried collard greens, Creole-spiced grits, pickled peach, ginger compote
vermont restaurant week.com
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Trio of Housemade Gelati
$30
D E S S ERT O P T I O N S
Coconut-Lemongrass Crème Brûlée Spiced Pecan Pie Pear-Ginger Sorbet
Starry Night Café
Tourterelle
5371 Route 7, Ferrisburgh, 877-6316
3629 Ethan Allen Highway, New Haven, 453-6309
Menu subject to change. Closed Monday and Tuesday.
Closed Monday and Tuesday.
AP P ET I Z ER O P T I O N S
Artichoke Bisque
A PPET I Z ER OP TI ONS
Tourterelle Salad
Charred Carrot and Shaved Watermelon Radish Salad
Arugula, artichokes, roasted pecans, cranberries and Vermont Creamery Bonne Bouche goat cheese in balsamic vinaigrette
E N T R ÉE O P T I O N S
Tomato-fennel bisque with shaved grana Padano cheese
Merguez sausage, pesto gremolata Toasted sunflower seeds, mixed greens, Blythedale Farm Gruyère, honey-ginger vinaigrette
Grilled Misty Knoll Chicken Breast
Asparagus-cheddar bread pudding, wilted greens, shiitake mushroom tapenade
Preserved Lemon Cavatelli
Cipollini onions, mixed olives, roasted red pepper sauce and Parmesan crisps
Maple-Pecan Encrusted duBreton Pork Loin
Blue cheese mashed potatoes and orange-balsamic reduction DES S ERT
FIND FOODIE EVENTS
DESSERT
Curried Carrot Cake
Goat cheese frosting, maple-walnut praline
$40
Soupe du Jour
Sashimi de Coquilles St. Jacques
ENTR ÉE OP TI ONS
Château Bistro Steak
Grilled Brant Farm hanger steak with local German butterball potatoes and asparagus in shallot demi-glace
Omble Chevalier
Grilled arctic char served over roasted hazelnut quinoa and lemonmint vinaigrette
Délice Végétarien
Diver scallop sashimi with vanilla oil, fresh lime and jalapeño served over rice noodles
Mixed mushroom-and-truffle risotto with grilled wild leeks
Crêpe Saisonnière
DESSERT OP TI ONS
Crêpe filled with homemade Andouille sausage, roasted peppers and smoked mozzarella
Rhubarb Crisp
Served with homemade ice cream
Chocolate Orbit Cake Whipped cream
Rose Petal Panna Cotta Rhubarb syrup
$40
The Bobcat Café & Brewery 5 Main Street, Bristol, 453-3311
3 Squares Café
221 Main Street, Vergennes, 877-2772
FIR ST CO U RS E O P T I O N S
Butternut Squash Bisque Baby Arugula Salad
A PPET I Z ER O P T I O N S
Bacon-Polenta Fries
Roasted corn, black beans, queso anejo
Grapefruit-poppy-seed vinaigrette, honey cashews, Vermont chèvre Wilted radicchio salad and roasted tomato jam SECO N D CO U RS E O P T I O N S
Vermont Yogurt-and-Green-Onion Couscous Cakes Preserved lemon, arugula salad, cashews, olive tapenade
Braised Vermont Pork Enchilada Verde
Chipotle-cabbage salad, pepitas, roasted Poblano peppers
Field Green Salad
Pastelón
Plantain and red bean casserole, green olives, queso fresco
Banana Leaf Fish
Cacao- and peppercorn-crusted local goat cheese, key lime vinaigrette
Red snapper, pineapple-mango salsa, coconut rice
Tuna Tostada
Tecate-battered dorado, yucca fries
Empanadas
Pico de gallo, rice and beans
Avocado crema, pickled radish Local braised goat, guajillo-chipotle salsa
TH I RD CO U RS E O P T I O N S
Caribe Fish and Chips
Marinated Skirt Steak Sancocho
Dominican stew with smoked pork belly and chicken
Choice of Chocolate, Fruit or Maple Dessert
DESSERT OP TI ONS
$30
Churros with dark mole
Tres Leches
Trio of House Truffles Caribe lime custard
$20
Bar Antidote
51 Main at the Bridge
Additional options available at bartantidote.com. Closed Sunday and Monday.
Closed Sunday and Monday.
35 C Green Street, Vergennes, 877-2555
$30 PRESCRIPTION #1 Caribbean Beef Patties
$30 PRESCRIPTION #2 Ramp Tacos
Caribbean-spiced, braised Vermont beef, mixed with plantains, sweet potatoes, scallions and fresh cilantro, wrapped in pastry. Served with a banana dipping sauce
Grilled asparagus, pickled ramps, Orb Weaver Farm cheese topped with a shiitake mushroom and ramp mojo. Served on grilled corn tortillas
Pig Mac
Braised Misty Knoll Farms chicken, pea sprouts, carrots, and Vermont Pasta Company fresh ramen noodles. Served in an egg-drop-hot-and-sour broth topped with fresh cilantro and pickled ramp
Grilled local pork burger topped with braised pork belly, housecured bacon, tobacco onions and a Carolina-style barbecue sauce
Beer Float
Craft dark ale topped with homemade vanilla-Bourbon ice cream, fresh whipped cream, shaved white chocolate and a cherry
Vermont Noodle Bowl
Strawberry-Rhubarb Upside-Down Cake
Individually baked spice cake with brown butter strawberryrhubarb glaze
51 Main Street, Middlebury, 388-8209
S A LA D O P T I O N S
IPA Mac-and-Cheese
Greek Salad
Local IPA, Vermont cheddar, applewood-smoked bacon, tossed with penne and topped with sagerosemary breadcrumbs
Caesar Salad
DESSERT OP TI ONS
Greens, tomatoes, shaved fennel, feta cheese and toasted pistachios dressed with lemon vinaigrette Romaine hearts, croutons and shaved clothbound cheddar cheese tossed in our house Caesar dressing EN T R ÉE O P T I O N S
Duclos & Thompson Farm Lamb & Beef Burger
Feta, local ramp aioli, watercress and lemon chutney
Brazilian Shrimp Stew
Sautéed black-tiger shrimp simmered in a delicate combination of tomatoes and coconut milk with just the right amount of heat. Served over Brazilian rice
Southern Fish-and-Chips
U.S.A. sustainable, farm-raised catfish dredged in a cornmeal flour. Served with coleslaw and a housemade Cajun tartar sauce
APRIL 24 -MAY 3
Baklava Sundae
Homemade baklava with Kingdom Creamery vanilla ice cream, topped with honey caramel and whipped cream
BRI STO L • VERG ENNES • MI D D LE BU RY
Shallow-Poached Cod
Bacon-and-white-bean stew
Tortilla Soup
ENTR ÉE OP TI ONS
“51” Mousse
Our famous chocolate mousse is very rich without being overly sweet.
$30 DR I NK SP EC I A L S
$5 Vermont pints $5 Glasses of select wines or bottles for $19.51 $5 House-infused cocktails
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Fire & Ice Restaurant 26 Seymour Street, Middlebury, 388-7166
AP P ET I ZE R O P T I O N S
APRIL 24 -MAY 3
Grilled red potatoes, arugula, pepperoncini, red-wine-oregano vinaigrette
Escargots
D ES S ERT O P T I O N S
Panko-crusted deep-fried egg with bacon vinaigrette
Blackened prime rib strips sautéed with mushrooms and grape tomatoes
Nachos
Our fried-to-order tortilla chips with cheddar-jack, black olives, green onions, black beans and jalapeños
Vermont Mud Pie
Mocha ice cream pie served with hot fudge and whipped cream
Crème Brûlée
#vtrw Like us on Facebook and mention us in your posts!
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Prosciutto Wrapped Asparagus Roasted Beet Salad
Ricotta, pickled onions, greens, pistachio vinaigrette, toasted pistachios ENTR ÉE OP TI ONS
Bouillabaisse Risotto
White clams, shrimp, mussels and cod in saffron risotto
A trip to our famous salad bar
New York-Style Cheesecake
Warm red potato salad, haricots verts, shallot-tarragon vinaigrette
E N T RÉ E O P T I O N S
$30
With strawberries
Grilled Atlantic Salmon
Balsamic Barbecue-Grilled Chicken Statler Potato-Tofu Gnocchetti Puttanesca Grilled vegetables, Parmesan cheese DESSERT OP TI ONS
Lemon Curd Tart
Offered in teriyaki sauce, raspberry glaze, lemon-and-butter or blackened with a side of Hollandaise
Fresh raspberries, toasted meringue
Pasta Primavera
Oat crumb topping, whipped mascarpone
Grilled Peach Bake
Rich and creamy alfredo with snow peas, carrots, mushrooms and broccoli
Strawberry Sorbet
Basil gastrique, balsamic drizzle
$40
Whiskey Barrel Steak
Eight-ounce USDA choice sirloin marinated in our top secret Maker’s Mark-and-maple-syrup marinade
Storm Café
Two Brothers Tavern
Closed Monday.
Menus also available downstairs at Two Brothers Lounge & Stage.
AP P ET I ZE R O P T I O N S
BBQ Pork Sliders
Vermont-raised, slow-roasted pulled pork, apple and red cabbage slaw
PEI Mussels
Prince Edward Island Mussels, zesty chili broth with white wine, lime juice, ginger, garlic, cilantro and julienne vegetables
Spring Salad
Tag your tweets and Instagram pics with
Grilled Octopus Salad
Rich egg custard with a crisp, broiled sugar top and whipped cream
3 Mill Street, Middlebury, 388-1063
TELL THE WORLD HOW GREAT VERMONT TASTES!
STA RTER OP TI ONS
Blackened Prime Rib Strips
Two chicken breasts sautéed with mushrooms finished with our Champagne cream sauce
In Burgundy, garlic and herb butter, served with French bread
MI D DLEBURY
Champagne Chicken
The Lobby
7 Bakery Lane, Middlebury, 989-7463
Mixed greens, sunflower seeds, red onion, radishes, strawberry vinaigrette, Vermont Creamery chèvre
Apple-Cheddar Ale Soup
Homemade with local apples, Cabot Creamery cheddar and Switchback Ale E N T RÉ E O P T I O N S
Black River Meats Sirloin
Char-broiled sirloin, locally grown wild mushrooms, roasted red peppers, Port wine demi-glace
Vermont Fresh Ravioli
Smoked-mozzarella-and-roastedred-pepper ravioli, housemade marinara, spinach, roasted eggplant
86 Main Street, Middlebury, 388-0002
Northeast Harvest Whitefish Seasonal fresh whitefish baked with fresh tomatoes, basil, white wine and garlic
Misty Knoll Chicken
Bourbon-maple-glazed grilled Misty Knoll Farm chicken, spicy peach chutney
$13 LUNCH SPECIAL Street Cart-Style Vegetarian Gyro
Hummus, pickled red onion, roasted red pepper, arugula, feta, tzatziki, pita
$30 DINNER MENU
Rack of Lamb
Grilled asparagus, roasted sweet potato, red-wine-cherry sauce DESSERT OP TI ONS
Peanut Butter Pie Chocolate Porter Cake Mixed Berry Crumble Vanilla ice cream and mint
D ES S ERT O P T I O N S
F I R ST C O UR S E OP TI ONS
Apple Crisp
Chocolate Brownie Sundae
Arugula Salad
Chocolate-Kahlua mousse
Panna Cotta Fresh berries
Homemade Seasonal Sorbet
$40
Champlain Valley Triple Cream, grilled asparagus, pear tomatoes, white balsamic vinaigrette
Roasted Beet Salad
Goat cheese, field greens, candied walnuts, Asiago chips, maple-sherry vinaigrette
Cheddar-Ale Soup S EC O N D C O UR SE OP TI ONS
Portobello Napoleon
Grilled portobello mushroom, sliced tomato, fresh mozzarella, basil, EVOO, balsamic reduction, microgreens
Grilled Swordfish
Grilled pineapple salsa, roasted pear tomato, herbed brown rice, scallion
DR I NK SP EC I A L S
The Vermont Mule Switchback Citra Pils Woodchuck Gumption Cider Vermont Maple Mojito Dunc’s Mill maple rum with fresh mint and lime
Café Provence
11 Center Street, Brandon, 247-9997
$15 LUNCH SPECIAL
$30 MENU
AP P ETIZER
AP P ET I ZE R O P T I O N S
Rustic Tomato Soup
Caesar Salad in a Crispy Cheese Cup
E NTRÉE O P TIO NS
With Vermont goat cheese and mesclun greens
Mini Seafood Stew
Featuring fish of the day, mussels, shrimp and bay scallops
Red-Beet Napoleon
With creamy Vermont goat cheese and mesclun greens
Chicken Niçoise
With garlic mashed potatoes
Curried Calamari on Forbidden Rice
Blue Ledge Farm Goat-Cheese Cake
E N T RÉ E O P T I O N S
Shrimp Provençal
Over homemade cavatelli with lemon-butter sauce
D ESSERT
Crêpe Suzette
Stuffed Chicken Breast
With vanilla ice cream and orange-caramel sauce
Over garlic mashed potatoes with a duo of sauces
Baked MushroomBarley Risotto
51 Wales Street, Rutland, 747-7414 Closed Monday.
Stuffed Portabella
S O UP O P T I O N S
A portabella mushroom cap baked with farro, leeks, quinoa, fresh herbs, mozzarella cheese and tomato and served over spinach-andParmesan risotto.
Curry Coconut-Squash Yoder Farm Bean and Vegetable A PPET I Z ER O P T I O N S
Steak Salad
Beet Salad
Local skirt steak grilled to your taste and served over a salad of greens, tomatoes, mushrooms, onions and blue cheese tossed in a roasted red pepper vinaigrette
Thai Chile Mussels Cheese Fondue Fried Gnocchi
DESSERT OP TI ONS
EN T R ÉE O P T I O N S
Seafood Pasta
D E S S E RT O P T I O N S
Stuffed Crêpe
Grilled Salmon
With orange-strawberry cream and chocolate sauce
Fruit Tartlet
With raspberry coulis
Southside Steakhouse 170 South Main Street, Rutland, 772-7556 S A L AD O P T I O N S
Classic Salad
Mixed greens, balsamic vinaigrette, toasted onions
Roasted Beet
Blue cheese, pistachio, watercress
Tomato Onion
Chopped red onion, blue cheese E N T RÉ E O P T I O N S
Vanilla Crème Brûlée
Stuffed Pork Loin
Vermont pork loin stuffed with ricotta, spinach, roasted garlic and artichoke hearts and served over smashed potatoes with a pork demi-glace Housemade fettuccine tossed with mussels, shrimp, scallops, spinach, tomatoes and portabella mushrooms in a basil cream sauce
Wrapped in phyllo with basil-pesto cream sauce
Lemon-Olive-Oil Torta
Lemon cake with coconut-lemon mascarpone frosting, lemon coulis and whipped cream
Chocolate Mousse Cake
Fluffy, light chocolate mousse served between layers of rich chocolate cake, topped with whipped cream
$40
Fresh salmon fillet grilled to medium with a chipotle and honey glaze, served over cheddar polenta and topped with a cilantro-andapple salad
The Red Clover Inn & Restaurant 7 Woodward Drive, Mendon, 775-2290 Closed Tuesday and Wednesday. A PPET I Z ER O P T IONS
Potato & Leek Soup Portuguese Escargots Seasonal House Salad EN T R ÉE O P T I ONS
Pan-Roasted Quail
Filet Mignon
Brussels sprouts, fingerling potato hash, pomegranate demi-glace
Wet-aged Sirloin Steak
Kaffir lime-scented jasmine rice, grilled asparagus, citrus beurre blanc
Grilled Swordfish
Oven-roasted tomatoes, wilted greens, mushrooms, vin blanc, balsamic reduction
Classic béarnaise, potato Cognac cream, potato
Cucumber-cilantro-dill salsa, fingerling potato
Pan-Seared Scallops Creamy risotto
D E S S E RT O P T I O N S
Cheesecake or Crème Brûlée
$30
APRIL 24 -MAY 3
BRAN D O N • RU TL AND • MEND O N
With mushroom-barley risotto and balsamic reduction
Roots the Restaurant
Pan-Seared Faroe Island Salmon Housemade Cavatelli
D ES S ERT O P T I ONS
House Crème Brûlée Cheesecake Fruit compote, berry coulis, whipped cream
$40
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APRIL 24 - MAY 3 Reward yourself during
RESTAURANT RESTAURANT WEEK! WEEK! With our credit card rewards, spending’s never been so sweet.
Check out our great rates! AS loW AS
AS loW AS
7.95%
APR*
Visa® Platinum Reward
5.95%
APR*
Visa® Platinum
Reward yourself by supporting Vermont Restaurant week. Earn double points for every dollar that you spend in a Vermont restaurant from April 24 through May 24.**
This credit union is federally insured by the National Credit Union Administration. *APR=Annual Percentage Rate. The Visa® Platinum Reward Card has rates as low as 7.95% APR. 5.95% APR applies to the Visa® Platinum Card without rewards. The APRs are variable and can change based on the Wall Street Journal Prime Rate plus a margin of 4.70% on the Visa® Platinum Reward Card and 2.70% on the Visa® Platinum. Rates quoted are “as low as” and may vary based on your individual credit. **Double reward points only earned on purchases made at Vermont restaurants between April 24 and May 24, 2015. Not valid for cash advances or balance transfers. Must be a member of the Credit Union to obtain a credit card. All loans are subject to approval.