2015 Vermont Restaurant Week Menu & Event Guide

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

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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

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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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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

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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.

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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

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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

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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!

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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

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4/10/15 5:29 PM

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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#vtrw

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

Like us on Facebook and mention us in your posts!

FIND FOODIE EVENTS

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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

FIND FOODIE EVENTS

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13

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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14

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.

FIND FOODIE EVENTS

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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

Like us on Facebook and mention us in your posts!

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

Tag your tweets and Instagram pics with

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

FIND FOODIE EVENTS

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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

Facebook

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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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

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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

Tag your tweets and Instagram pics with

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

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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

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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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29

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

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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.