MENU & EVENT GUIDE
APRIL 20-29, 2018
vermontrestaurantweek.com
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S I B I L I T I E S O F S M O K E D M A LT !
1366 Marshall Avenue Williston, VT 05495
N DRA U G HT E X C LUS I V E LY DUR I N G
1.800.639.7226
1118 VT Route 14 Hartford, VT 05047
Selling Wholesale to the Public Untitled-52 1
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PROCEED WITH CAUTION! »
THE CONTENT YOU’RE ABOUT TO READ IS EXTREMELY DELICIOUS.
O
TO BENEFIT
ver the last few weeks, I’ve been receiving the 100+ menus you’re about to read in this guide. Let me tell you, it’s no easy task — but someone’s gotta do it. Do you know how hard it is to read about basil pesto ravioli with Vermont Creamery chèvre and brown-butter-sage-pecan sauce at Revolution Kitchen, and the deep-fried cronut with stone fruit preserves, green-tea-pastry cream and candied pistachio at the Daily Planet and not be able to eat it yet? Torture. Before you dig into these menus, check out these details about VERMONT RESTAURANT WEEK. For 10 days, APRIL 20-29, 114 RESTAURANTS from Brattleboro to St. Albans will offer special prix-fixe dinners at three price points — $20, $30 or $40 per person. Select locations will also serve breakfast, brunch and lunch specials. The diversity in cuisine and number of restaurants makes it easy for diners across the state to participate. And there’s more! We’re hosting several SPECIAL EVENTS throughout the week including a culinary trivia night, a foodie panel discussion, stretch & sip yoga, a sensory evaluation class, a cooking class
and the BRUNCH BASH — a decadent tasting event featuring your favorite brunch chefs. All tables and events fill up quickly, so make your reservations early. Start planning your appetizing adventure at VERMONTRESTAURANTWEEK.COM. Vermont Restaurant Week is a benefit for the Vermont Foodbank. Last year we raised $21,380 for the nonprofit through special event revenue, sponsorship dollars, matching grants, online fundraising and City Market, Onion River Co-op’s Rally for Change program. We want to beat that record this year. WILL YOU HELP US IN THE FIGHT AGAINST HUNGER? We encourage you to pay it forward so Vermonters struggling with food insecurity can enjoy delicious meals as well. Visit vermontrestaurantweek.com/donate to learn about the many ways you can help. So, what are you waiting for? Flip through this handy guide to plan all your meals and make your reservations. Bon appetit! — Corey Grenier, Marketing & Events Director Seven Days / Vermont Restaurant Week
RELAX&UNWIND The Essex, Vermont’s Culinary Resort & Spa
A Culinary Destination fueled by two incredible restaurants, and a full home chef learning experience. Eat, Play, Relax.
70 Essex Way | Essex Jct, Vt. | EssexResort.com | 800 727 4295 RW4T-TheEssex18.indd 1
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SPECIAL EVENTS SCHEDULE Surf’s Up Sunday!
The High
session #1: 10-11:30 a.m. Session #2: 12:30-2 p.m. Our deliciously decadent tasting event brings together your favorite Vermont brunch chefs under one roof for a feast of bite-size classics and inventive new creations. Belly up to the Bloody Mary bar or sip on mimosas while you listen to live surf music from The High Breaks. Treat yo’ self at this Restaurant Week finale — you’ve earned it!
Breaks Vendors include:
3 Squares Café • Juniper The Daily Planet • Honey Road The Essex Culinary Resort & Spa BRIO Coffeeworks • NECI on Main Vermont Creamery • and more TBA!
Sunday, April 29
Buy your tickets in advance at:
vermontrestaurantweek.com ($35. Limited availability; this event will sell out.)
Culinary Trivia Night:
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Brush up on bylines before expanding your waistline. Nibble on news bits from the last year at foodie trivia. Each of the seven rounds will test your memory on food-related stories that appeared in Seven Days — your awardwinning local newspaper. The winning team earns a private sunset cruise for 10 on the Friend Ship. Reserve a spot for your team at vermontrestaurantweek.com.
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Cooking With WhistlePig
Get Cultured!
WEDNESDAY, APRIL 25, 5:30-7 P.M. CITY MARKET, ONION RIVER CO-OP, SOUTH END COMMUNITY ROOM , BURLINGTON, $15 DONATION
SATURDAY, APRIL 21, 5-8 P.M., ESSEX CULINARY RESORT & SPA, ESSEX JUNCTION, $98 Whistle while you cook! Learn how to prepare a three-course meal featuring WhistlePig Whiskey from one of the Cook Academy chefs. Space is extremely limited. Visit essexresort.com to register or call 878-1100.
Stretch & Sip Yoga
SUNDAY, APRIL 22, 10-11 A.M., SWITCHBACK BREWING TAP ROOM, BURLINGTON, $20 DONATION Join Sarah Quinttus of SoulShine Power Yoga for an all-levels foodie flow in the brewery. This hour-long vinyasastyle class will focus on digestion, detoxification and mindful eating. End your practice with a pint or flight! Call 651-4114 to sign up in advance.
The Dish: What
Join us for a Food Writing and Sensory Evaluation class led by Allison Hooper, co-founder of Vermont Creamery, and food writer Hannah Palmer Egan. Hannah is a Seven Days food and drink writer whose work has been nominated for a James Beard Award. She has written on everything from the financial woes of farm-totable restaurants to prison food, agricultural estate planning, farmers market finds and cheap Chinese food. She’ll work with participants to develop the right language to convey their experiences as she guides the class through a tasting of Vermont Creamery’s award-winning cheeses. This class is perfect for anyone looking to express their love of food (especially cheese). Space is limited. Sign up in advance at vermontrestaurantweek.com.
the Hemp?
THURSDAY, APRIL 26, 5:30-7 P.M., ARTSRIOT, BURLINGTON, $5 SUGGESTED DONATION Industrial hemp is planted on an estimated 1,200 acres of Vermont’s working lands. While there has been much discussion of the oil extracted from the plant (CBD), it’s worth noting the many other uses of this versatile crop. From animal feed to fuel, fabric to dietary supplements, industrial hemp provides opportunities for Vermont farmers to diversify their operations. With the increasing interest and popularity of CBD products, growers have yet another market for their crop. Here in Vermont, we’ve seen a growth in CBD-infused products, from coffee and juice to oils and supplements. We’ve even seen a number of restaurants experiment with cooking with CBD. Join us during Vermont Restaurant Week as we explore the hemp crop and hear
from farmers, chefs, business owners and agronomists about the ways in which the evolving understanding of hemp and CBD is impacting our food system. Special thanks to City Market, Onion River Co-op and the Intervale Center. Panelists include: • Joe Pimentel, Luce Farm • Ashley Reynolds, Elmore Mountain Therapeutics • Abha Gupta, UVM Extension • Noah Fishman, ZenBarn • Sasha Goldstein, Seven Days Deputy News Editor (moderator)
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Menus will be offered for dinner April 20-29 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information, visit vermontrestaurantweek.com.
= New participant in 2018
1
$
= Donating $1 from every meal to the Vermont Foodbank
ANNER R E S E R V A T IO N P L 1ST RESTAURANT CHOICE
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PARTICIPATING RESTAURANTS
3 Squares Café .......................................13 A Single Pebble ..................................... 28 Agave Taco and Tequila Casa ............ 25 Allium ........................................................17 ArtsRiot ................................................... 28 August First Bakery & Café ............... 28 Bar Antidote ...........................................13 Barkeaters Restaurant ....................... 26 Bearded Frog, The ................................ 25 Bench, The...............................................19 Bistro de Margot................................... 28 Black Krim Tavern ................................. 14 Bleu Northeast Seafood ..................... 29 Blue Cat Steak & Wine Bar ................. 29 Blue Moose Italian Bistro .....................8 Blue Paddle Bistro................................. 21 Bluebird Barbecue ............................... 29 Butch + Babe’s ....................................... 29 Café Provence .........................................11 Charlie B’s Pub & Restaurant at Stoweflake .........................................19 Citizen Cider...........................................30 City Market, Onion River Co-op ............ 7 Cook Academy at The Essex: Vermont’s Culinary Resort & Spa ..... 23
Coriander ..................................................11 Cork Wine Bar & Market of Stowe .....19 Daily Planet, The ...................................30 Dave’s Cosmic Subs ............................. 26 Dedalus Wine Shop, Market & Wine Bar ...............................30 deMena’s..................................................15 Doc Ponds ...............................................19 ¡Duino! (Duende) ..................................30 duo Restaurant ........................................8 East West Café .......................................31 Echo Restaurant& Lounge ...................8 El Cortijo Taqueria y Cantina ..............31 Esperanza Restaurante .......................31 Farmhouse Tap & Grill, The .................31 Fire & Ice Restaurant.............................11 Grazers .................................................... 25 Great Northern, The............................. 32 Green Goddess Café.............................20 Gryphon, The ......................................... 32 Guild Tavern........................................... 26 Hazel...........................................................8 Hen of the Wood ..................................... 7 Hired Hand Brewing Co........................13 Hyde Away Inn & Restaurant ..............17
2ND RESTAURANT CHOICE
Idletyme Brewing Company ..............20 J. Morgan’s Steakhouse.......................15 Joyce’s Noodle House.......................... 23 Junction at the Essex: Vermont’s Culinary Resort & Spa ..... 23 Juniper.................................................... 32 Kismet ......................................................15 Kitchen Table Bistro, The .................... 21 La Casa Burrito...................................... 22 Lighthouse Restaurant & Lounge, The ....................................... 22 Lobby, The ................................................11 Mad Taco, The..........................................17 Magic Hat Artifactory .......................... 26 Magnolia Bistro..................................... 32 Marina, The ...............................................9 Michael’s on the Hill ..............................18 Mill at Simon Pearce, The ....................10 Misery Loves Co. ................................... 24 Morgan’s Tavern at the Middlebury Inn....................................... 12 Mule Bar.................................................. 24 NECI on Main ..........................................15 New Moon Café ..................................... 33 Notte Neapolitan Pizza Bar ................ 12 Old Foundry at One Federal Restaurant and Lounge, The ............. 22 Old Post, The ...........................................27 Our House Bistro .................................. 24 Park Squeeze..........................................13 Parker House Inn & Bistro, The..........10 Pascolo Ristorante............................... 33 Pauline’s Café..........................................27 Peter Havens ............................................9 Pizzeria Verità ....................................... 33 Positive Pie (Barre) ...............................14 Positive Pie (Hardwick).........................17
Positive Pie (Montpelier)..................... 16 Positive Pie (Plainfield)........................ 16 Prohibition Pig .......................................18 Reservoir Restaurant & Tap Room, The....................................18 Revolution Kitchen .............................. 33 Rí Rá Irish Pub ....................................... 34 Roots the Restaurant...........................10 Rough Cut................................................ 12 Sarducci’s Restaurant and Bar ........... 16 Sherpa Kitchen ..................................... 34 Skinny Pancake, The............................ 34 Solstice Restaurant .............................20 Sotto Enoteca........................................ 34 Spot, The ................................................. 35 Starry Night Café ................................... 14 Stone Corral Pub & Brewery ............... 21 Storm Café .............................................. 12 Stowe Bowl ............................................20 Superfresh! Organic Café ......................9 Sweetwaters.......................................... 35 Table 24 ...................................................10 Tavern at the Essex: Vermont’s Culinary Resort & Spa ..... 23 Three Brothers Pizza & Grill............... 22 Three Penny Taproom.......................... 16 Tourterelle............................................... 14 Trattoria Delia ....................................... 35 Tres Amigos & Rusty Nail Stage........ 21 Vermont Pub & Brewery..................... 35 Waterworks Food + Drink ................... 25 Whetstone Station Restaurant & Brewery ...........................9 Wicked Wings ........................................ 24 Windjammer Restaurant, The ...........27 Zenbarn ...................................................18
ROAD TRIP! browse by town... Barre ............................................. 14 Brandon ....................................... 11 Brattleboro.................................. 8 Burlington ................................... 7, 28 Colchester ................................... 22 Essex Junction........................... 23 Ferrisburgh ................................. 14 Hardwick...................................... 17 Middlebury .................................. 11 Montpelier................................... 15 New Haven.................................. 14 Plainfield...................................... 16 Quechee....................................... 10 Randolph ..................................... 14 Richmond .................................... 21 Rutland ........................................ 10 Shelburne.................................... 25 South Burlington....................... 26 South Hero .................................. 21 St. Albans .................................... 22 Stowe............................................ 19 Vergennes ................................... 13 Waitsfield .................................... 17 Waterbury ................................... 7, 17 Waterbury Center...................... 18 Williston....................................... 25 Winooski ...................................... 24
City Market, Onion River Co-op 207 Flynn Ave., Burlington, 540-6400 82 S. Winooski Ave., Burlington, 861-9700
$3.99 BREAKFAST SANDWICH
Available 7-11 a.m. at both stores.
The Hungry Farmer
Stewart’s Bakery Italian roll with two scrambled cage-free eggs, bacon and potato, Miskell’s Farm Swiss chard, Vermont cheddar, housemade maple ketchup
$7.99 HOT BAR SPECIAL
Available 11 a.m.-9 p.m. downtown; 11 a.m.-8 p.m. in the South End.
$9.99 SANDWICH SPECIAL
Made to order. Available 7 a.m.-9 p.m. downtown; 7 a.m.-8 p.m. in the South End.
Spring Lamb
Red Hen Baking baguette with shaved garlic-roasted lamb leg, tzatziki, pickled Vermont ramps, lettuce, tomato
Hen of the Wood
92 Stowe St., Waterbury, 244-7300 55 Cherry St., Burlington, 540-0534 Waterbury location closed Sunday and Monday.
For Vermont Restaurant Week, chef Eric Warnstedt offers a choice of any appetizer, entrée and single-cheese plate from the menu with no restrictions.
$40
MULTI-LOCATION RESTAURANTS
Spicy Chicken Chilaquiles
Braised organic chicken thighs, spiced chipotle sauce, crispy tortillas, Vermont Creamery goat cheese, baby arugula
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Blue Moose Italian Bistro
136 Main St., Brattleboro, 254-4141
Closed Sunday and Monday. Three courses from everyday menu at bluemoosebistro.com.
FI R ST C OU R SE OP TI ONS
F I R ST PLAT E
Spring Salad
Roasted heirloom carrots, radish and asparagus, toasted almonds, local greens, citrus honey vinaigrette
Choose one
SEC OND C OU R SE OP TI ONS
S E CO N D PLAT E
Lamb Fettuccine
Pasta or Segundi Choose one
House pasta, braised lamb, chimichurri, Brussels sprouts, preserved lemon, feta
T H I R D PLAT E
Red quinoa pilaf, shaved fennel and asparagus, blood-orange vinaigrette
Poached Organic Salmon
Dessert
Mushroom Croquettes
B RAT TLEBO RO
Choose one
Wild mushrooms, millet, spring vegetables, potato-leek purée, shaved Brussels sprout salad, pickled vegetables
$40
THI R D C OU R SE OP TI ONS
Apple Crostata
blue moose italian bistro
Echo Restaurant & Lounge
Simple. Seasonal. Spontaneous.
73 Main St., Brattleboro, VT, 254-2073
Since opening in 2009 Blue Moose Italian Bistro has become one of Vermont’s most critically acclaimed Italian restaurants. Italian cuisine that boasts inventiveness while paying homage to Closed Monday. tradition, Chef Ken Flutie Includes brings the starter, taste of Italy to course, the Green Mountains, Brattleboro’s only main dessert. authentic Italian restaurant.
STA RT E R O P T I O N S
D ES S ERT O P T I O N S
Baby Kale Salad*
Death by Chocolate*
Quinoa, avocado, red onion, cucumber, poppyseed vinaigrette
Shrimp Tacos
Fresh poblano peppers, sweet corn, slaw, avocado-lime crema MA I N CO U RS E O P T I O N S
Suggested beverage pairings.
Oven-Roasted Pizza
Shaved steak, grilled red onion, roasted red peppers, asparagus, gorgonzola, mozzarella; pairs with Fiddlehead Brewing IPA
Risotto*
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FIND FOODIE EVENTS
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Crème fraîche ice cream
Chocolate Torte Parfait
Passionfruit mousse, toasted coconut
$30
39 Main Street 802-254-6245 Mastering a craft without ceasing to create, and sharing that enjoyment with our guests
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Crostini
Broccoli pesto, burrata cheese, pancetta
Starter or Salad
TELL THE WORLD HOW GREAT VERMONT TASTES!
duo Restaurant
39 Main St., Brattleboro, 254-6245
Roasted beets, crisp pancetta, grana Padano; Folie a Deux Chardonnay (Russian River, California)
Pork Chop
Half-mashed red skin potatoes, asparagus, apple-shallot gravy; Champlain Orchards semi-dry hard cider
Flourless chocolate torte, mascarpone, raspberry jam, flaked sea salt
Vanilla Panna Cotta
Cherry compote, maple-candied pecans, lemon zest* *Gluten free
$30
Hazel
75 Elliot St., Brattleboro, 579-1092 A P P ETI ZER OP TI ONS
Arugula Salad
Crispy onions, dried cranberries, goat cheese, housemade lemon vinaigrette
Fried Pickle Chips
Southwest ranch dipping sauce M A I N C OU R SE OP TI ONS
Sweet Chile Pulled Pork Black beans, coleslaw
Potato-Leek White Pizza
Mozzarella and garlic-infused olive oil DESSERT OP TI ONS
Cookie Plate Ice cream
Key Lime Pie
$21
1
$
The Marina
Peter Havens
28 Spring Tree Rd., Brattleboro, 257-7563
32 Elliot St., Brattleboro, 257-3333
Full descriptions online.
Closed Monday and Tuesday.
$15 LUNCH SPECIAL
$30 DINNER
S O UP O P TIO N S
F I RST CO U RS E O P T I O N S
New England Clam Chowder
Fried Artichoke Hearts
Lobster Bisque
Grilled Shrimp Skewers
Beef-and-Bean Chili
Tossed Salad
SE COND C O URSE O P T I O N S
Caesar Salad
Classic Cheeseburger
S E CO N D CO U RS E O P T I O N S
Cajun Swordfish Sandwich Mushroom-and-Brie Sandwich Grilled Shrimp, Strawberry and Spinach Salad DESSERT O P TION S
Homemade Ice Cream Marina Madness
Chocolate ice cream, almonds, toasted coconut, chocolate chunks
Lobster and Scallop Pie
Lobster, scallops and mushrooms in buttery dill-cream sauce, tucked under puff pastry; served with wild rice and green beans
Grilled Salmon on Baby Greens Char-Grilled Flat Iron Steak Butternut Squash Ravioli
Soup du Jour Panko-Crusted Heart of Palm Cake
Vegetarian version of the classic crab cake, with spicy remoulade
Caesar
Romaine lettuce, housemade Caesar dressing, warm duck confit, croutons EN T R ÉE O P T I ONS
Grilled Rib Eye Steak
Truffle mashed potatoes, broccoli rabe, blue-cheese herb butter
Roasted Statler Chicken
Truffle mashed potatoes, crispy pancetta, sautéed spinach and sun-dried-tomato cream sauce
Grilled Salmon
Honey-cider glaze, mushroom-saffron risotto and asparagus
Housemade Potato Gnocchi
Roasted delicata squash, sage brown butter and shaved Parmesan D ES S ERT O P T I ONS
Chocolate Mousse or Vanilla-Bean Crème Brûlée
$40
D E S S E RT O P T I O N S
Chocolate Cake Blueberry Crumb Pie
Superfresh! Organic Café 30 Main St., Brattleboro, 579-1751
Whetstone Station Restaurant & Brewery 36 Bridge St., Brattleboro, 490-2354
Full descriptions online.
$15 LUNCH SPECIAL
$30 DINNER
A PPET I Z ER O P T I O N S
DESSERT OP TI ONS
DRINK O P TIO N S
D RI N K O P T I O N S
Pretzel Braids
Chocolate Mousse
Lemonade
Superhero Hot Chocolate
Beer-cheese dippin’ sauce
Housemade Pub Chips
Golden Mylk
Ice-cold vanilla, maca, dates, cinnamon, mylk
Strawberry fruit filling, Belgian white chocolate, shortcake (gluten free!)
Matcha Latte
Cucumber juice, coconut water, lime, aloe juice, probiotic ginger ale
E NTRÉE O P TIO NS
AP P ET I ZE R O P T I O N S
Mixed greens, tomatoes, bell peppers, organic carrots, cucumbers, choice of dressing
Falafel Wrap
Side of Oven-Baked Fries
EN T R ÉE O P T I O N S
Kimchi Quesadilla
Cup of Soup of the Day
Sweetened with Vermont maple, cayenne optional Turmeric, black pepper, ginger, vanilla, raw honey, mylk
Choice of spread, greens, kimchi and Daiya cheeze on a brown rice tortilla; served over greens with avocado and choice of sauce
Large Warm Grain-andVeggie Salad DESSERT O P TION S
Choice of Cookie
BRAT TL EB O RO
Sautéed in butter, fresh sage, cream and Vermont maple syrup, sprinkled with Parmesan and finished with balsamic drizzle
A PPET I Z ER O P T I ONS
Vanilla Maca Love Brighten Up
E N T RÉ E O P T I O N S
Baked and Covered Burrito
Grain and legume of the day, choice of spread, greens and seasonal produce, covered with chipotle aioli or herbed daiya cheeze, topped with fresh cashew cheeze, salsa, avocado and sprouts; served over greens
Raw Pad Thai Cambodian Curry D E S S E RT O P T I O N S
Slice of Raw Pie Chocolate Beet Cake
Whetstoner sauce (addictive)
Hand-Cut Station Fries
Tossed in chive oil and Parmesan
Small Station Salad
Strawberry Shortcake
$20
Local Bratwurst
North Country Smokehouse bratwurst, German potato salad, beer-braised cabbage, sauerkraut, griddled onions, stout mustard
Chicken Schnitzel
Breaded chicken breast, lemoncaper cream sauce, mashed potatoes, vegetable of the day
Personal Buddha Bowl
Quinoa hash cakes, southern creamed corn, sautéed leeks, zucchini, Swiss chard
FIND FOODIE EVENTS
vermont restaurant week.com
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The Mill at Simon Pearce 1760 Quechee Main St., Quechee, 295-1470 Menu is subject to change. AP P ET I ZE R O P T I O N S
Radish, Grapefruit and Avocado
Honey-and-mint yogurt, walnuts
Vermont Cheddar Soup Prosciutto and White Asparagus
Melon, mâche, asparagus emulsion
Whipped Yukon gold potatoes, white onions, peas, soy, gooseberry sauce
Crisp Roasted Duckling
(add $5) Currant, almond and grilled red onion tabbouleh, spiced mango chutney
Q U EC H EE • RUTL AN D
Lamb Shoulder Roasted in Hay
Herb vinaigrette; add warm Vermont Creamery goat cheese or Great Hill Farm blue cheese for $2
Housemade herb tagliatelle, spring mushrooms, chimichurri
E N T RÉ E O P T I O N S
D ES S ERT O P T I O N S
Horseradish-Crusted Cod
Crispy leeks, herb mashed potatoes, balsamic shallot reduction
Porcini Mushroom Tagliatelle
White Chocolate Mousse Cake Maple Crème Brûlée Pavlova
Broccolini, porcini and trumpet mushrooms, spring vegetables, lemon-and-thyme cream
$40
10
Chicken Liver Mousse
Slow-Roasted Organic Salmon
Lamb Croquettes Salmon-Tuna Tartare
Roasted pistachio oil, strawberry chutney, Yukon gold mashed potatoes
Local Spring-Vegetable-andShrimp Tempura
Wild Mushroom Risotto
Goat-Cheese-andCaramelized Onion Tart
Topped with manchego cheese and microgreens, white balsamic reduction
EN T R ÉE OP TI ONS
Artichoke-and-Pancetta Flatbread San Marzano tomatoes, wild arugula, pecorino romano
PHI Burger
Cheddar, arugula and smoked bacon, served on a pretzel bun with PHI frites
Nightly Specials!
Table 24
24 Wales St., Rutland, 775-2424
AP P ET I ZE R O P T I O N S
EN T R ÉE O P T I O N S
Daily Soup
Cheese Fondue
Vermont Maple-andMolasses Braised Pork
Pita chips, roasted red pepper
Blended Vermont cream and cheeses, blue cheese gratin, and local honey; served with sliced apples and housemade flatbread
Belly
Braised Vermont-raised pork belly with pickled Dutchess Farm radish and spiced-caramel aioli
American Shrimp
Spiced up and pan seared, with Dutchess Farm spinach, pickled onion, baby tomato and Great Hill Blue cheese
Slow-cooked with apples, vegetables, cider and spices; served with pickled cabbage, scallion cream and New England-style johnnycakes
Salmon Risotto
Grilled salmon, blistered-tomatoand-onion risotto; served with basil oil microgreens
Curried Tofu
Vermont Soy tofu, rice noodles, coconut-curry sauce, cabbage, onions, carrots and radish D ES S ERT O P T I O N S
Housemade Hummus Classic Caesar Salad
SEC OND C OU R SE OP TI ONS
Wood-Fire-Grilled Flat Iron Steak Garlic frites, steak butter
Mushroom Ravioli
Ricotta, mushrooms, spinach, tomatoes, white wine sauce
Cornmeal Dusted Catfish
Creamed corn, oven-dried tomatoes, kale pesto THI R D C OU R SE OP TI ONS
Crème Brûlée Housemade Ice Cream or Sorbet Caramel-Apple Egg Rolls
Apple Cobbler
Cinnamon sugar, chocolate sauce
Crème Brûlée
$20
Cinnamon cream
vermont restaurant week.com
Topped with arugula salad, Parmesan curls, lemon, roasted tomato purée and basil oil
Classic Escargots
FI R ST C OU R SE OP TI ONS
Chocolate Mousse Cake
FIND FOODIE EVENTS
Panko-Coated Chicken Breast
Honey-and-Cumin Roasted Beets
$40
Closed Monday.
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Green goddess, charred lemon, roasted new potatoes
Avocado-and-Smoked-Trout Toast
Change Daily
51 Wales St., Rutland, 747-7414
Tag your tweets and Instagram pics with #vtrestoweek
Whole Roasted Trout
A PPET I Z ER OP TI ONS
DESSERT OP TI ONS
Roots the Restaurant
TELL THE WORLD HOW GREAT VERMONT TASTES!
1792 Quechee Main St., Quechee, 295-6077 Full descriptions online.
Grilled Celeriac and Gooseberry
House Greens
The Parker House Inn & Bistro
$30
Café Provence
1
$
11 Center St., Brandon, 247-9997 Closed Monday. F IR ST C O URSE O P T I O N S
Coriander
1 Washington St., Middlebury, 458-8134
Marengo
STA RT ER O P T I O N S
Grilled Leg of Lamb
Curried Calamari
Tian of vegetables, rosemary-red-wine sauce
Ask your server for details.
Red Beet Salad
Baked Stuffed Mini Zucchini
Duck tenderloin strips tossed in graham cracker crumbs and fried to excellence; served with maple Sriracha aioli
Over Forbidden rice
Blue Ledge Farm goat’s milk cheese
Mini Tomato Pie
Basil pesto, caramelized onions, petite salad
Oyster Crêpe
Braised leeks and onions, Champagne sauce SE COND C O URSE O P T I O N S
Chicken Cordon Bleu
Cilantro-garlic mashed potatoes, jicama slaw, lemon-butter sauce
Pappardelle pasta, basil cream sauce, paprika oil
D E S S E RT O P T I O N S
Crêpes Suzette
Vanilla ice cream, orange-caramel sauce
Raspberry Crème Brûlée Maple trifle
Sweet Layered Cake
Cream custard and maple
Chocolate Mousse Cup
$41
Toller’s Delight
The Minerva
Pan-seared scallops with garlic, shallots, tomatoes and al dente penne pasta tossed in a housemade vodka sauce
Bubbler’s Dreams
Fried calamari tossed in house breading with spicy jalapeños, cilantro and lime; served with Creole ranch dipping sauce
DESSERT OP TI ONS
Cheesecake
Trebbiano Insalata
Classic, New York style, velvety smooth, rich texture with warm berry compote
A fresh bed of spinach with grapes, walnuts, chèvre, cucumbers and red onions; finished with peach-andwhite-balsamic reduction
Lemon Bar
Sweet and tangy lemon filling with shortbread crust
M A I N C O UR S E O P T I O N S
Boston Statler
Roasted Frenched breast of chicken rubbed with herbs de Provence; served with rustic garlic mashed potatoes, au jus and vegetable du jour
$40
Charles de Gaulle
Sirloin steak with sautéed portobello mushrooms, shallots and Dijon cream sauce; served with rustic garlic mashed potatoes and vegetable du jour
Fire & Ice Restaurant 26 Seymour St., Middlebury, 388-7166
F IR ST C O URSE O P T I O N S
French Onion Soup Calamari
Warm marinara, balsamic reduction
Crispy Wasabi-Panko Tuna
Drunken Pork Chops
STA RT ER O P T I ONS
Cashew-and-Vegetable Stir Fry
Three choices
Cashews and Oriental vegetables, served over rice
Roast Prime Rib
Served with housemade citrus-sesame-soy sauce, sesame seaweed salad and wasabi peas
13-ounce Middlebury cut, served with jus and mashed potatoes
Fried Mozzarella Triangles
D E S S E RT O P T I O N S
Warm marinara
Crème Brûlée
SE COND C O URSE O P T I O N S
Vermont Mud Pie
Champagne Chicken
Boneless breasts sautéed with mushrooms and finished with creamy white-wine demi-glace and cream, served with mashed potatoes
The Lobby
7 Bakery Lane, Middlebury, 989-7463
Green Mountain Parfait
$30
Snack Board Baby Kale Caesar
BRAN D O N • MI D D L EBU RY
Pan-Seared Salmon-Wrapped Scallops
Roasted vegetables, wilted baby kale, caramelized onions, olive oil, balsamic reduction
Crispy rounds of breaded eggplant layered with sautéed spinach, grilled portobello mushroom, quinoa, mozzarella cheese and housemade green Sriracha; finished with a drizzle of light cilantro oil
Soup du Jour
Parmesan-polenta croutons
Potato Pierogies
Garlic-herb sour cream M A I N C O UR S E O P TI ONS
Roasted-Vegetable Gratin
Asparagus, butternut squash and fennel gratin topped with sautéed mushrooms and baked in phyllo dough; served with spring pea purée
Masa-Crusted Cod
Garlic mashed potatoes, wilted kale, gremolata
Misty Knoll Farms Chicken Cavatelli
Whole roasted chicken, shredded and tossed with housemade cavatelli and spring peas and wilted arugula in roasted-tomato-garlic pan sauce D ES S ERT
Choice of Housemade Dessert
$40
FIND FOODIE EVENTS
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11
Morgan’s Tavern at the Middlebury Inn
Notte Neapolitan Pizza Bar 86 Main St., Middlebury, 989-7351
14 Court Sq., Middlebury, 388-4961
Available Wednesday through Sunday. Three courses: choice of soup or salad, entrée, and dessert.
Closed Sunday and Monday. F I R ST C O UR S E OP TI ONS
Fresh Mozzarella Crostini, salsa verde
S O U PS AN D S AL AD S
EN T R ÉE O P T I O N S
Soup du Jour
Pasta Primavera
Local Venison Stew
In a housemade bread bowl
Farmers Market Salad
Maple-mustard dressing, apples, roasted Brussels sprouts, dried cranberries, bacon, sunflower seeds, baby kale
MI D DLEBURY
Whipped ricotta, maple-roasted carrots, hazelnuts
Local Thick-Cut Pork Chop
S PEC I A LT Y PI ZZA OP TI ONS
Shrimp Scampi
Pick any one of the specialty pizzas from the regular menu; examples below.
Sautéed shrimp tossed in garlicwhite-wine butter sauce, cherry tomatoes and capers, served with housemade fettucine D ES S ERT
Strawberry Swirl Cheesecake Fresh strawberries, whipped cream
$30
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Tiramisu
Mascarpone mousse and espresso-soaked ladyfingers
Panna Cotta
Lemon custard with raspberry sauce
Tartufo
Dark-chocolate-and-beet truffles
$30
Prosciutto
Shaved prosciutto di Parma, fresh mozzarella, pomodoro sauce, baby arugula, extra-virgin olive oil
Blue Pear
Pear, honey, walnut, Gorgonzola dolce, arugula
Pancetta Bianca
Crispy Italian bacon, mascarpone cheese, roasted Brussels sprouts, Parmesan, balsamic glaze
Sausage Works
House-ground Italian sausage, pizza sauce, shredded mozzarella, peppers, onions, mushrooms
Rough Cut
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Ricotta Carotta
Housemade fettuccine tossed with sun-dried tomato pesto, asparagus, cherry tomatoes, crispy kale Sweet potato hash, asparagus
Pomegranate Pear Salad
Pomegranate, pear slices, Jasper Hill Farm’s Bayley-Hazen Blue cheese crumbles, walnuts, spinach, apple cider dressing
Mista Salad
Little tomatoes, balsamic dressing
THI R D C OU R SE OP TI ONS
Storm Café
51 Main St., Middlebury, 458-8972
3 Mill St., Middlebury, 388-1063
Closed Monday and Tuesday.
Available Friday and Saturday.
$30 DINNER FOR TWO When Pigs Fly Platter
Includes: ribs, one pound of wings, choice of two sides, slaw, pickled veggies
F I R ST C O UR S E OP TI ONS
Veggie Rolls
Zucchini, lemon, goat cheese
Spicy Steamed Mussels
Prince Edward Island mussels served in zesty chile broth (mild broth available) with white wine, lime juice, ginger, garlic, cilantro and julienned vegetables
Seared Sesame-Encrusted Tuna Pear-Bacon Gorgonzola Salad Field greens, crumbled bacon, Gorgonzola cheese, caramelized walnuts, Anjou pear, sherry-Dijon vinaigrette
SEC OND C OU R SE OP TI ONS
Linguini
With red clam sauce
Cod Piccata
With Jasmine rice and grilled asparagus
Veal Marsala
With roasted fingerling potatoes and grilled asparagus
Hearty Grilled Eggplant and Zucchini Served over creamy Asiago-andspinach polenta; grilled chicken optional DESSERT OP TI ONS
Maple Crème Brûlée Banana Cream Pie
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12
Chocolate Brownie and Peanut Butter Cake
$30
3 Squares Café
1
$
141 Main St., Vergennes, 877-2772
VENICE IS SINKING. A FOUR-COURSE DINNER: $41 ANTIPASTO O P TIO N S
S E CO N D O OP T I O N S
Spring Pea Arancini
Veal Osso Buco
Charred-pepper coulis
Polenta, gremolata
Tuna Tartare
Seafood Stew
Quail egg, sorrel
Spring menu not available at press time. For an updated menu, please visit vermontrestaurantweek.com/bar-antidote.
Saffron
Fried Octopus
White bean hummus, micro arugula
Burrata
Branzino
Caponata, spring pea emulsion
Rosemary Quail
Prosciutto, basil-marinated tomato, grilled bread
Braised carrot, Malbec glacé
PRIMO O P TIO N S
Chocolate-Hazelnut Tiramisu
Fettuccini Black truffle
D O LCE O P T I O N S
Citrus-Ricotta Cannoli
Strozzapreti
Pistachios
Gorgonzola, toasted hazelnuts
Affogato
Pappardelle
Biscotti
Wild boar ragu, pecorino
Pomegranate Tart
Mafalda
Fennel sausage, broccoli rabe
35 Green St., Vergennes, 870-7191 Closed Monday.
$20 DINNER
$30 DINNER
O P TIO N O N E
OPTION ONE
A Flight of House-Brewed Ales
11-Ounce House-Brewed Beer
Steamed Buns
Mushroom medley, shallots, fennel, sherry-shallot vinaigrette, baby arugula, shaved Grana Padano
Smoked Vermont pork belly, Korean barbecue sauce, spring onion kimchi O P TIO N TWO
11-Ounce House-Brewed Beer Smoked Chicken Wings
Brined Misty Knoll Farms wings, dry-rubbed and cherrywood-smoked, served with Boucher Family Farm blue cheese dressing
Park Squeeze
161 Main St., Vergennes, 877-9962
A TOUR OF ASIA: $30 DINNER STA RT ER O P T I ONS
Crispy Calamari
Pomegranate-chile glaze
Roasted Mushroom Salad
Thai Beef Lettuce Boats
Specialty Pizza
M A I N C O UR S E O P TI ONS
O P T I O N T WO
Chicken or tofu
11-Ounce House-Brewed Beer Pickled Vegetable Plate Cured Smoked Vermont Pork Rillette IPA Parfait
VERG ENNES
Hired Hand Brewing Co.
Beer Cupcake
Bar Antidote
35 C Green St., Vergennes, 877-2555
Summer Rolls
Banh Mi
Beef Pho Pork Krapow D ES S ERT O P T I ONS
Coconut Crème Brûlée Sweet Jasmine Sticky Rice Seared Pineapple
With ice cream and ginger caramel
FIND FOODIE EVENTS
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13
Tourterelle
5371 Route 7, Ferrisburgh, 877-6316
Available Wednesday through Sunday.
Closed Monday and Tuesday. Menu is subject to change. With wine pairings (noted with each course): $58.
AP P ET I ZE R O P T I O N S
EN T R ÉE O P T I O N S
Tourterelle Salad
Château Bistro Steak
Vermont Cheddar Asparagus Soup
Truite Dorée
Rice noodle salad, toasted cashews, sesame ginger vinaigrette Big Table Farm ‘Edelzwicker,’ Willamette Valley 2015
Arugula, artichokes, roasted pecans, cranberries, goat cheese, balsamic vinaigrette
Grilled local bavette steak with pommes Ana, smoked carrots, red wine demi-glace
Soup du Jour
Lewis Creek rainbow trout fillet, savoy bacon cabbage, chervil cream, roasted asparagus
Grillade d’Artichauds
Grilled fresh artichokes, fennel, Parmesan, pistachio oil, lemon zest
Délice Végétarien
N E W HAVEN • F E RRISBU RG H • RAND O LP H • BARRE
Saucisse et Champignons
FIND FOODIE EVENTS
Starry Night Café
3629 Ethan Allen Highway, New Haven, 453-6309
Flatbread with ramp pesto, goat cheese, portobello mushrooms, pine nuts, sun-dried tomatoes, local honey drizzle
Housemade chorizo sausage, smoked mozzarella, arugula pesto, mixed mushrooms
D ES S ERT O P T I O N S
Crème Brûlée Lemon Posset
$40
Pavlova
Black Krim Tavern
Closed Sunday and Monday. *Can be made vegetarian or vegan upon request.
Steamed Mussels Ginger-soy broth
Yam Tacos*
Chèvre, beans, smoked-tomato sour cream
Beet Salad*
Ramp-and-basil coulis, toast, kohlrabi
Sesame Shrimp Rice Bowl* Egg, peanut sauce, cabbage
Smoked Mackerel Lettuce Wrap*
Horseradish aioli, pickled onions, cucumber MA I N CO U RS E O P T I O N S
Thai Curry Chicken Sausage ENTR ÉE OP TI ONS
Spring Pea Parmesan Risotto
With charred carrots, honey roasted radishes and gremolata La Spinetta ‘Il Rosé di Casanova’ Sangiovese/Prugnolo Gentile, Toscana 2017
House-Smoked Duck Pastrami
With O Bread Bakery rye, red wine pickled onions, shoestring potatoes and maple mustard Mas Que Vinos ‘Ercavio’ Tempranillo Roble, Castilla La Mancha 2015 DESSERT
Triple Chocolate Bombe
With hazelnut praline and cinnamon crème Anglaise Velenosi ‘Visciole’ & Avissi Prosecco Sparkler
$40
21 Merchants Row, Randolph, 728-6776
O P T I O N S TO STA RT
With crème fraîche La Chablisienne Petit Chablis 2015
Lime Chili Salmon* Pad Thai noodles, mint, cilantro, basil, peanuts, broccoli, napa cabbage
Positive Pie (Barre) 219 N. Main St., Barre, 622-8051 FI R ST C OU R SE OP TI ONS
Buffalo Fried Cauliflower
Housemade buffalo sauce, creamy blue cheese dressing
Bacon-Blue-Cheese Mussels
O P T I O N S TO F I N I S H
Prince Edward Island mussels, applewood bacon, leeks, Jasper Hill Farm’s Bailey Hazen Blue cheese
Chocolate Ice Cream
SEC OND C OU R SE OP TI ONS
Carrot Cup Cake
Grilled rib eye, sautéed shrimp, herb butter, garlic mashed potatoes
Key Lime Mousse
Roasted vegetables and porcini mushrooms, Parmigiana-Reggiano
Mint waffle cookie, raspberry coulis Maple mascarpone, caramel, walnuts
Toasted coconut, cinnamon butter bananas
$30
Surf and Turf
Risotto Primavera Tuna Steak Frites
Grilled tuna, polenta fries, roasted asparagus, lemon aioli THI R D C OU R SE
Tiramisu
Duck Roulade
Chocolate, espresso, mascarpone cream, fresh strawberry
Jerk Chicken*
$30
Lentils, red-wine sage reduction, arugula Coconut smashed yams, pineapple slaw, green curry vinaigrette
vermont restaurant week.com
Scallion rice cake, Sriracha aioli, seaweed salad
14
Cheddar-poblano polenta, crawfish gravy, slaw
Miso Cod*
Pulled Pork
deMena’s
44 Main St., upstairs, Montpelier, 613-3172
J. Morgan’s Steakhouse 100 State St., Montpelier, 223-5222 Full descriptions online.
Closed Sunday and Monday.
$20 DINNER
$30 DINNER
AP P ETIZER
A P P ET I Z ER
Pan-Seared Tuna
Padrones
Chile-honey reduction
Shishito peppers flash fried and tossed in agave and smoked salt
EN TRÉE
E N T RÉE
Chiles Rellenos
Citrus-Glazed Salmon
Poblano peppers stuffed with chorizo or marinated seitan, black beans, Mexican rice, roasted corn, cheddar and ranchero sauce
Wedge Salad
Seared filet with lump crab and Newburg sauce, served with buttered mashed potatoes
Vermont Salad
DESSERT OP TI ONS
House Salad
Apples, cranberries, golden raisins, pecans, red onions, Cabot Creamery extra-sharp cheddar, cucumbers, mixed greens, maple mustard vinaigrette
Roasted red potatoes, broccoli rabe, crushed red pepper, agave
Truffle Potato Chips
D E S S E RT
Chicken in sweet-glaze hot sauce, topped with Gorgonzola crumbles over shredded lettuce
D ESSERT
Housemade Avocado Ice Cream
Brigadieros (Mexican Fudge Balls)
Ginger tuile bowl, chocolate drizzle
Four per plate with walnuts, cinnamon sugar, powdered sugar and chocolate drizzle
Crab-Topped Salmon
F I R ST C O UR S E O P T I O N S
Pub Chicken Bites
Fresh Strawberry Cake Traditional Carrot Cake Chocolate Cake J. Morgan’s Snowball
Cookie meringue bowl filled with fresh raspberries, vanilla ice cream rolled in toasted coconut and hot fudge
$40
S EC O N D C O UR S E O P T I O N S
Bacon-Lobster Mac and Cheese Bacon-Wrapped Chicken
Boneless breast stuffed with herbed chèvre and finished with balsamic herb butter reduction, served with garlic mashed potatoes
Steak and Shrimp
Sliced New York strip and grilled shrimp, Gorgonzola butter, garlic mashed potatoes
Kismet
NECI on Main
52 State St., Montpelier, 223-8646
118 Main St., Montpelier, 223-3188
For Vermont Restaurant Week, chef Crystal Maderia offers a choice of any appetizer, entrée and dessert from the entire dinner menu Wednesday-Saturday.
Closed Sunday and Monday.
S A MP L E STA RT E RS
Beets
Smoked lentils, fennel, lebneh, almond crumb
Carpaccio
A PPET I Z ER O P T I ONS
Kale, Spinach, Apple and Feta Phyllo Cigar Root-vegetable coleslaw
Chef Michel Leborgne Soupe à l’Oignon
NECI founding chef’s favorite artisanal onion soup
Cheese Soufflé
Capers, pickled red onion, horseradish, lemon, truffle
Vermont Creamery goat cheese
Bread Pudding
M A I N C O UR S E O P TI ONS
Bone marrow broth, melted onions, Vermont cheeses S A MP L E E N T RÉ E S
Agnolotti
Smoked shiitake, roasted oyster mushroom, pistou, chèvre
Pan-Roasted Fish
Pickled capers, fiddleheads, herbs, lemon, butter
Seared Pork
Butter-basted bone-in chop, roasted garlic, yogurt, herb salad S A MP L E D E S S E RTS
Sweet Cream Risotto
Saffron honey, toasted almond
Hazelnut Cake
Espresso gelato, orange zest
$40
MONTPELIER
Chef’s Choice Filet Tips
Sous-Vide-and-Seared Flank Steak
Roasted spring vegetables, mashed potato and baguette, with choice of cognac-green pepper crème fraîche or chimichurri
Vegetable Shepherd’s Pie
Harvest vegetable ragout, sweet potato mash; served with a small salad
Seafood Vol au Vent and Bisque Crunchy vegetable mirepoix D ES S ERT
Trio of Desserts
$30
FIND FOODIE EVENTS
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15
Positive Pie (Montpelier) 22 State St., Montpelier, 229-0453
Sarducci’s Restaurant and Bar 3 Main St., Montpelier, 223-0229 Full descriptions online.
AP P ET I Z ER O P T I O N S
Grilled Salmon Skewers
Sriracha-yaki glaze, cucumber and tomato
Tomato Bruschetta
Fresh mozzarella, house baguette
Surf and Turf
Seared scallops, pork belly, roasted cauliflower purée E N T R ÉE O P T I O N S
MO NTP EL I ER • P L AI N FI ELD
Ribs and Frites
Fall-off-the-bone beef ribs, pommes frites
Roasted Garlic Risotto Grilled vegetables
Lobster Ravioli
Grilled romanesco cauliflower, roasted-garlic cream D ES S ERT
Fruit Tart
Grand Marnier cream, blueberries and raspberries, apricot jelly
$30
EN T R ÉE OP TI ONS
Chicken-Tabbouleh Salad
Chicken-Tabbouleh Salad
Pulled chicken, romaine, quinoaand-chickpea tabbouleh, cucumbers, tomatoes, olives, feta, red wine vinaigrette (gluten-free, vegetarian/ vegan, dairy-free available)
Pulled chicken, romaine, quinoaand-chickpea tabbouleh, cucumbers, tomatoes, olives, feta, red wine vinaigrette (gluten-free, vegetarian/ vegan, dairy-free available)
Six-Ounce Local Beef Burger
ENTR ÉE OP TI ONS
Braised Beef Brisket
Panini
Housemade fettuccine, fresh oregano, local oyster mushrooms, brisket jus, shaved Parmesan (gluten-free, dairy-free available)
Housemade chicken sausage, grilled wild leeks, fresh mozzarella, marinara, Parmesan (dairy-free, vegetarian/vegan available)
Pepper-Crusted Salmon
A PPET I Z ER OP TI ONS
Housemade gnocchi, oven-roasted tomatoes, local spinach, white wine pan sauce (gluten-free available)
Red Hen Bread
House-Cured Local Pork Belly
$30 DINNER
Risotto, asparagus, pea greens, preserved lemon, Cabot Creamery Clothbound cheddar (gluten-free available) DESSERT OP TI ONS
Chocolate Flourless Cake Key Lime Mousse
Three Penny Taproom
Positive Pie (Plainfield)
F I RST C O UR S E
FI R ST C OU R SE OP TI ONS
108 Main St., Montpelier, 223-8277
65-69 Main St., Plainfield, 454-0133
Caprese Salad
Compressed tomatoes, roasted garlic, serrano ham (ham optional)
Heirloom tomato, burrata, olive-oil grilled crostini, honey balsamic
S E CO N D C O UR S E O P T I O N S
Garlic olive oil, baby arugula, Vermont Creamery chèvre, roasted beets, prosciutto di Parma
Braised Short Ribs
Barley risotto, mushrooms, braising greens
Stuffed Portobello Cap
Barley risotto, braising greens D ES S ERT
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P.E.I. Mussels
Housemade garlic sausage, smoked tomatoes, curried cream sauce, basil (gluten-free, dairy-free available)
Asparagus, marinated artichokes, portabello mushrooms, fresh mint, fontina, Parmesan
Artichoke Ragout
TELL THE WORLD HOW GREAT VERMONT TASTES!
$12 LUNCH SPECIAL
Includes soup or house salad, and one entrée.
Chef’s Flatbread
SEC OND C OU R SE OP TI ONS
Local Burger
Black-garlic aioli, applewood bacon, Cabot Creamery cheddar, pickled onion and chile peppers
Teriyaki Tempeh Rachel
Chocolate-Glazed Flourless Coconut-Almond Cake
Rhapsody Natural Foods tempeh, coleslaw, marbled rye, Thousand Island dressing, Swiss cheese
$30
Roasted-garlic-and-caper butter, sautéed summer squash, roasted Jamaican jerk potatoes
Raspberry coulis
Grilled Trout
THI R D C OU R SE
Lavender Crème Brûlée Like us on Facebook and mention us in your posts!
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16
$20
Positive Pie (Hardwick) 87 S. Main St., Hardwick, 472-7126
Hyde Away Inn & Restaurant 1428 Mill Brook Rd., Waitsfield, 496-2322
A P P ET I ZE R O P T I O N S
F I R ST C O UR S E O P T I O N S
Caprese Salad
Tuna Tartare Crisps
Local fresh mozzarella, heirloom tomatoes, maple-balsamic dressing, basil pesto drizzle
Buffalo Chicken Dip
Topped with Jasper Hill Farm Bayley Hazen Blue cheese, served with toast points E N T RÉ E O P T I O N S
Walnut-Crusted Pork Tomahawk
Twelve-ounce bone-in chop, served over creamy risotto with grilled asparagus Eight-ounce steak with wild mushroom ravioli and roasted-garlic cream reduction D E S S E RT O P T I O N S
Maple-Walnut Cannoli
With fresh maple whipped cream
Fried Zeppole
Tossed in cinnamon and sugar and served with a scoop of local ice cream and fresh strawberries
Spicy tuna tartare, crisp wonton, Sriracha emulsion, avocado purée, sesame seeds, avocado purée, pickled ginger, soy caramel, cilantro
The Mad Taco
Stir-fried vegetables in citrus ponzu sauce, sesame-cashew rice, crisp marinated tofu tempura
Chicken broth, smoked ham, carrot crisp
Asparagus and Grain Salad (vegetarian)
DESSERT OP TI ONS
Brownie Sundae
White and green asparagus, citrusand-herb quinoa with tomato garnish, soft-poached egg, mustardinfused olive oil, smoked paprika, manchego cheese
House-baked fudge brownie, whipped cream, hot fudge, cherry, chopped walnuts, vanilla ice cream
Fresh Berry Trifle
S EC O N D C O UR S E O P T I O N S
Yellow cake, fresh blueberry and strawberry, Grand Marnier custard, vanilla whipped cream
Bacon-Wrapped VermontRaised Meatloaf
Mousse à la Mode
Applewood smoked bacon, mashed russet potatoes, seasonal vegetable, red-wine brown sauce
$30
5101 Main St., Waitsfield, 496-3832
Vegetable Stir Fry Nanbanzuke
Purée of Split Pea Soup
Dark chocolate mousse, housemade raspberry ice cream, vanilla ice cream, chile-lime curd
$30
Allium
3 S. Main St., Waterbury, 244-8973 Closed Tuesday and Wednesday.
TACO EXTRAVAGANZA: $30
For Vermont Restaurant Week, Mad Taco co-owner Joey Nagy is putting requests for nachos to rest with a taco extravaganza. Look for souped-up, special versions all week, featuring local meats, produce and cheeses.
F I R ST C O UR S E O P T I O N S
Chicken-and-Pork Croquettes
Béchamel, charred sweet and hot peppers, buttermilk-blue-cheese dipping sauce
Allium Soup
Melted onions, shallots, scallions, marrow broth, Red Hen Baking crouton, Cobb Hill Cheese Ascutney Mountain cheese
Steak Frites
Ten-ounce rib eye, red wine marrow sauce, hand-cut fries, powder THI R D C OU R SE
Chocolate Mousse
$30
HARD WI CK • WAI TSFI EL D • WAT E RBU RY
Filet au Poivre
Roast Lamb Chops
Ras el hanout-rubbed half rack of lamb over chana masala (mildly spicy chickpea stew), housemade green curry, chilled cilantro cream
Caesar
Romaine, sourdough croutons, shaved Mt. Mansfield Creamery Sunrise, Caesar dressing S EC O N D C O UR S E O P T I O N S
Grilled Ricotta Polenta Cake
Tomato compote, wild mushrooms and leeks, Blue Ledge Farm blue cheese crumble, wilted spinach
Beer-Brined Pork Chop
Seared rib cut pork chop, apple cornbread, red pepper coulis, roasted cippolini onions, grilled shishito peppers
Scallop Risotto
House-cured bacon, creamy risotto, charred scallion
FIND FOODIE EVENTS
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Prohibition Pig
The Reservoir Restaurant & Tap Room
23 S. Main St., Waterbury, 244-4120
1 S. Main St., Waterbury, 244-7827
STARTER O P T I O N S
Caesar Salad
A PPET I Z ER OP TI ONS
Beet Caesar dressing and grilled ciabatta
Smoked Beet “Lox”
Blackened Catfish Fritters Spicy remoulade
E N T R ÉE O P T I O N S
WATERBURY • WATERBURY CENTER
Housemade Sausage Gumbo
TELL THE WORLD HOW GREAT VERMONT TASTES!
Hush Puppy Waffle
FIND FOODIE EVENTS
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Crab Cake Tacos
Blackberries, raspberry custard, Green Mountain Distillers vodkasoaked lady fingers
Spring Tiramisu
$30
Wild Boar Ravioli
D E S S ERT O P T I O N S
Roasted fennel, asparagus tips, creamy Alfredo sauce
Peaches-and-Cream Bread Pudding Chocolate Stout Roulade Cake
Pan-Seared Black Bass
Whipped cream and sour cherries
Spring-dug parsnips, English peas
Cauliflower Banh Mi
$30
Sous vide cauliflower, spicy aioli, house pickled vegetables, cilantro, baguette
LIBATIONS BREWERY
Michael’s on the Hill
4182 Waterbury-Stowe Rd., Waterbury Center, 244-7476
1
$
SAVE THE BEES DINNER Five courses celebrating local honey.
Potato-Blue-Cheese Croquette
Jasper Hill Farm’s Bayley Hazen Blue cheese, rosemary honey
Beet Salad
Zenbarn
179 Guptil Rd., Waterbury Center, 244-8134 Closed Sunday and Monday. A PPET I Z ER OP TI ONS
Chickpea Fritters
Honey Ice Cream Profiterole
Exotic mushroom blend, sweet soy, sesame, scallions
Fair trade chocolate ganache sauce, strawberry-rhubarb compote
Vermont Artisan Coffee or Tea
$32
Teriyaki Chicken Ramen
Slow-cooked teriyaki chicken, onehour egg, napa cabbage, shiitake mushroom, scallion
Spring Rolls
Smoked Pork Shoulder
Upland cress, spiced walnuts, preserved lemon, honey vinaigrette
M A I N C OU R SE OP TI ONS
Spiced chickpeas, mango-coconut dipping sauce Butternut squash, ginger, lemongrass, spiced-maple coconut sauce
$1 from each meal will be donated to both the National Bee Alliance and Vermont Foodbank.
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Housemade pizzelle, Stowe Ice Cream
EN T R ÉE OP TI ONS
Creamed chicken, oyster mushrooms
Grafton Village extra-sharp cheddar polenta, braised greens, crispy onions, honey gastrique
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Choco Taco
Smoked chioggia beets, everything bagel, capers, pickled onions, herbed cream cheese Pickled Fresno peppers, avocado, lemon-dill aioli
Cheddar grits
SMOKED MEAT
DESSERT OP TI ONS
Chashu Pork Ramen
Pork belly, pork meatball, one-hour egg, napa cabbage, shiitake mushroom, scallion
Tempura Mushrooms
Miso Mushroom Ramen
Shiitake and enoki mushrooms, one-hour egg, napa cabbage, scallion, truffle
DESSERT OP TI ONS
Chocolate Devastation Cake Pineapple Upside-Down Cake
$20
The Bench
1
$
492 Mountain Rd., Stowe, 253-5100
Charlie B’s Pub & Restaurant at Stoweflake 1746 Mountain Rd., Stowe, 760-1096 Full descriptions online.
A P P ET I ZE R O P T I O N S
Wood-Fired Oysters Rockefeller
$15 LUNCH
$30 DINNER
Baba Ganoush
S O UP/S A LA D O P T I O N S
S OU P/SA L A D OP TI ONS
Eggplant dip, feta, grilled herbed flatbread
New England Clam & Corn Chowder
New England Clam & Corn Chowder
E N T RÉ E O P T I O N S
Daily Vegetarian Soup
Daily Vegetarian Soup
Local Lettuce Salad
Local Organic Lettuces
Three per order, on the half-shell
Pan-Seared Striper
Fire-roasted tomato risotto, grilled asparagus
Braised Short Ribs
Horseradish-cheddar potato cake, sweet potato crisps, pan jus
Caesar Salad
Kale-Hummus Dip
(gluten free sans croutons)
Spinach and Artichoke Dip (gluten free)
EN T R ÉE O P T I O N S
Pasta Fresca
D E S S E RT O P T I O N S
ENTR ÉE OP TI ONS
Fish and Chips
Pasta Fresca
Mint-Pistachio Cheesecake
Grilled or Crispy Chicken Club
Curry-Crusted Tempeh
$31
Build Your Own Burger
Lemon-Basil Sorbet
Prosciutto & Sage Wrapped Chicken Breast (gluten free) Fried Clam Strip Dinner Seared Boneless Pork Chop Build Your Own Burger
Cheesecake Carrot Cake Chocolate Mousse Cake
Cork Wine Bar & Market of Stowe
Doc Ponds
294 Mountain Rd., Stowe, 760-6066
35 School St., Stowe, 760-6143
Closed Tuesdays. Full descriptions online. Includes: complimentary amuse-bouche, small plate, entrée and dessert. SMALL P LATE O P TI O N S
Cheese Board Salumi Board Mezze Plate Meatballs Roasted Vegetables With feta and herbs
Pork Shoulder
Slow-roasted pork shoulder, cocoa glaze, spicy sweet potato hash, chimichurri, cilantro
Arancini Fried Chickpea Salad Seasonal Green Salad
With pear, chèvre, red onion, carrot, lemon vinaigrette E NTRÉE O P TIO NS
Steak du Jour
Grilled cut of the day, served with au gratin potatoes and candied beets
STO WE
DESSERT OP TI ONS
Ravioli
Pasta stuffed with Brie, Gouda, tomato and herbs; served with mushrooms, roasted vegetables, arugula, Parmesan cream
Red Curry Scallops
For Vermont Restaurant Week, Doc Ponds offers a three-plate special that includes choice of one snack, one appetizer and one sandwich or large plate from the regular menu.
$20
Curry spiced farro, coconut and red curry sauce, arugula, pickled daikon
Saffron Salmon and Polenta Grilled salmon, saffron glaze, Parmesan polenta cake, roastedtomato-and-bacon jam
Chicken Spaetzle
Roasted chicken, dill spaetzle, mushrooms, onion, fennel, chicken jus D E S S E RT O P T I O N S
Zeppole
Italian ricotta doughnut tossed in cinnamon, sugar and salt
Poached Pear Chocolate Tart
$40
FIND FOODIE EVENTS
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19
Green Goddess Café
Idletyme Brewing Company
Closed Tuesdays. All items can be made vegetarian or vegan and accommodate gluten and dietary allergies.
A P P ETI ZER
618 S. Main St., Stowe, 253-5255
1859 Mountain Rd., Stowe, 253-4765
Edamame
Served chilled with preserved lemon and truffle oil
$15 LUNCH SPECIAL E N T RÉ E O P T I O N S
B EVV I E O P T I O N S
ENTR ÉE
Crème Brûlée Monte Cristo
Chill-Latte (contains CBD)
Vegetarian option available.
With sugar-and-spice bacon
CBD espresso latte with mocha, cinnamon and caramel
The Sweet Cali
Chicken Piccata
On a bed of fettuccini
Tropical Blue Spirulina Smoothie
Chicken cutlet, cheddar, avocado, candied bacon, maple Dijon
Turkey, Apple and Brie Panini
Nutty Goddess
Artisan coffee with sweetened steamed milk and West Indian spices
Hot pepper jelly
Roasted Vegetable and Goat Cheese Panini
DESSERT
Coconut-Vanilla Crème Pie
$30
Our Famous Salad Bowl
STO WE
Crispy pork carnitas or blackened shrimp, with avocado, red onion, braised black beans, charred sweet corn, tortilla strips, queso fresco and creamy cilantro-lime-jalapeño dressing
Solstice Restaurant
7412 Mountain Rd., Stowe Mountain Lodge, Stowe, 760-4735 CO U RS E O N E O P T I O N S
Burrata and Beets
Local beets, blood orange, frisée, candied pecan, Champagne-tarragon vinaigrette
Smoked Tomato Soup
Chipotle, cheddar crisp, chive oil CO U RS E T WO O P T I O N S
Housemade Pappardelle
Vermont lamb ragout, Maplebrook Farm ricotta, mint, pecorino, breadcrumb
Misty Knoll Chicken Breast
Sweet potato purée, braised chard, baby carrots, tasso ham gravy D E S S ERT O P T I O N S
Meyer Lemon Cheesecake
Passionfruit curd, pistachio candy
Maple-Bourbon Crème Brûlée
Pecan brittle, bourbon sauce, whipped cream, fresh berries
FIND FOODIE EVENTS
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20
$40
Stowe Bowl
1613 Mountain Rd., Stowe, 253-2494
Vermont Bean Crafters Black Bean Burger
C O UR S E O N E OP TI ONS
Caesar Salad
Romaine lettuce, Parmesan, Romano cheese, Caesar dressing, croutons, lemon
Black bean burger, grilled tomato, spinach, tzatziki sauce, brioche bun
Spinach Salad
Chocolate Decadence
C OU R SE THR EE OP TI ONS
Spinach, prosciutto, pine nuts, cherry tomato, hard-boiled egg, orange-balsamic vinaigrette
Chocolate flourless torte, chocolate ganache topping, cherry coulis, whipped cream
C O UR S E T WO OP TI ONS
Maple Ice Cheesecake
Flatbread
Boyden Valley Winery Vermont Ice Maple Crème, cream cheese, graham cracker crust
House Burger
$5 Draft Switchbacks
Veggie, pepperoni and sausage, three cheeses, buffalo chicken, or smoked bacon and barbecue chicken Six-ounce burger, caramelized red onions, tomato aioli, lettuce, brioche bun
DR I NK SP EC I A L S
Wines and Cocktails TBD
$20
Tres Amigos & Rusty Nail Stage 1190 Mountain Rd., Stowe, 253-6245
COU RSE O N E O P TI O N S
CO U RS E T H RE E O P T I O N S
Fried Calamari
Paletas (Mexican Popsicles)
Garlic, chile flakes, white beans, lime butter, toasted cotija croutons
Chile-mango, coconut-lime, or strawberry
Braised Goat Taquitos
Chocoflan
Cherry chipotle sauce, avocado crema
Chocolate bundt cake with caramel custard
Crispy Brussels Sprouts
Apple-Cinnamon Sopapillas
Habañero honey glaze, pepitas, queso fresco
$30
COU RSE TWO O P TI O N S
Filet Mignon
The Kitchen Table Bistro 1840 W. Main St., Richmond, 434-8686
Closed Sunday and Monday. Full descriptions online. Three courses: choose a small plate, a large plate and a sweet plate from the regular seasonal menu.
Dishes below are samples only.
S A M PLE S M A LL PLAT ES
Chicken Liver Pâté
Pickles, house mustard, grilled bread
Crispy Potato Cake
Braised oxtail, ramp-pistachio pesto, Parmesan
House Pasta
Corn gratinadas, tamarind demi-glaze, shaved asparagus salad
Cider-Steamed Maine Mussels
Seared Halibut
Vermont Steak Tartare
Roast Cauliflower Steak
Mustard vinaigrette, pistachios, Shelburne Farms cheddar
Mole amarillo, grilled tomatillo, hearts of palm
Baby Arugula
Chipotle-dusted tofu, jalapeño, green cabbage, pickled onions
Fries, grilled onions, tarragon aioli
House-Ground Burger
Boucher Family Farm blue cheese, grilled bacon, candied onion, served with frites S A M P L E SWEET P L ATES
Bittersweet Chocolate Pudding Open-Face Chocolate-Coffee Sundae Crème Brûlée
$40
S A M PLE LA R G E PLAT ES
Ricotta Gnocchi
English peas, ramps, asparagus, shaved Parmesan
Stuffed Cavendish Quail
Grilled, served with ramp-farro risotto and dry-fried Brussels sprouts
Mustard-Crusted, All-DayRoasted Pork Shoulder
Stone Corral Pub & Brewery
Blue Paddle Bistro
Closed Monday.
Closed Sunday and Monday.
83 Huntington Rd., Richmond, 434-5787
F I RST CO U RS E
Roasted Butternut Squash Soup
With beet blood and toasted pumpkin seeds S E CO N D CO U RS E
316 Route 2, South Hero, 372-4814
F I R ST C O UR S E O P T I O N S
Prince Edward Island Mussels
Steamed in white wine, lemon, butter and garlic; finished with fresh basil
Veggie Spring Rolls
Mixed Greens
Sweet chile Thai dipping sauce
T H I RD CO U RS E
Fresh strawberries, maple-roasted pecans, Vermont Creamery goat cheese, house balsamic vinaigrette
With pea tendrils, asparagus, smoked bacon and blueberry-ginger vinaigrette
Maple-and-Pilsner Barbecue Lamb Tacos
Mixed Green Salad
Caesar Salad
Cucumber, sprouts, snow-pea “slaw,” Maplebrook Farm feta
Homemade croutons, house Caesar dressing, freshly grated Parmesan
$30
Vine-ripened tomatoes, fresh mozzarella and fresh basil; finished with balsamic drizzle
Caprese Salad
S EC O N D C O UR S E O P T I O N S
Soy-Ginger Marinated Flank Steak
Asian-style salad, avocado, crispy wontons, ginger-soy vinaigrette
Mixed Grill
Honey-mustard-glazed quail and tiger shrimp, red pepper, greenonion-and-Asiago potato pancake, grilled asparagus
Paddle Shrimp Scampi
Tiger shrimp sautéed in white wine, lemon, butter and garlic, finished with baby spinach and fresh thyme; tossed with linguine and topped with fresh Parmesan
Paddle Fish & Chips
Broiled fresh haddock seasoned with Old Bay, lemon and butter with a dill crème fraîche, topped with fried capers; served with homemade cole slaw, French fries
STO WE • RI C H MO ND • SO U TH H E RO
Braised LaPlatte River Angus Farm oxtail, grilled ramps, mint
Grilled LaPlatte River Angus Farm Butcher Steak (add $4)
Coffee-Crusted Pork Tenderloin
Goat cheese mashed potatoes, sautéed vegetables
Vegetarian Special
Available upon request and posted on the Blue Paddle Bistro website. DESSERT OP TI ONS
Choose from two homemade desserts. Options change daily.
$40
FIND FOODIE EVENTS
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21
La Casa Burrito
The Old Foundry at One Federal Restaurant and Lounge
30 S. Main St. St. Albans, 528-5944 AP P ET I ZE R O P T I O N S
Chips and Salsa
Choose any of our homemade salsas
Fresh Salad Tex-Mex Tots
Served with chipotle-ranch dipping sauce
ST. AL B ANS • CO LCH ESTER
E N T RÉ E O P T I O N S
Sizzling Chicken or Steak Fajitas
Marinated meat grilled with charred peppers and onions, served with warm flour tortillas, sour cream, lettuce, pico de gallo and shredded cheese
Beef-and-Bacon Chimichanga Spicy ground beef, bacon, cheese, lettuce, tomato and onion encased in a flour tortilla, deep fried; served with salsa, lime crema and pico de gallo
FIND FOODIE EVENTS
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Extra-spicy ground beef, Spanish rice, pinto beans, jalapeños, habañeros, cilantro and onions; topped with ghost pepper sauce, crema, melted habañero cheddar and queso fresco
DESSERT OP TI ONS
Classic Calamari
Tossed with sautéed peppadew peppers, mushroom, baby spinach and tomatoes in a maple Asian sauce
Maple Crème Brûlée
Housemade with local maple syrup
Brownie Sundae
Housemade gluten free brownie with your choice of vanilla or chocolate ice cream, topped with housemade chocolate sauce and whipped cream
Prime Rib Rolls
Local cream cheese, blue cheese, caramelized onions and smoked bacon in an egg roll wrapper with our maple soy ginger sauce
Peanut Butter Pie
Blue Cheese Croquettes
D ES S ERT
Served with hot pepper bacon jam and topped with cream sauce
Assorted Desserts
EN T R ÉE OP TI ONS
$20
Two lobster and two braised short rib ravioli sautéed with mushrooms, tomatoes and shallots; finished with a cognac and fresh Parmesan cream sauce.
Peanut butter pie with a chocolate cookie crumb crust, drizzled with chocolate sauce
$40
Fresh Ravioli Surf N Turf
Filet Mignon
Topped with a creamy brandy peppercorn sauce and served with choice of freshly made side and sautéed vegetables
The Lighthouse Restaurant & Lounge 38 Lower Mountain View Dr., Colchester, 448-3361
Any two courses; add salad bar for additional $5.95.
$40 DINNER
Three courses; add salad bar for additional $5.95. F I RST CO U RS E O P T I O N S
Prince Edward Island mussels tossed with cream, roasted garlic and butter; served with garlic bread
Bacon-Marsala Scallops
Pan-seared scallops with baconMarsala cream sauce, potatoscallion cake
Beef Carpaccio Salad
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Burrito del Infierno (Extremely HOT!)
A PPET I Z ER OP TI ONS
Honey Thyme Scallops
Creamy Lighthouse Mussels
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Spicy ground beef or chicken, pico de gallo, corn salsa, lettuce and queso fresco; served topped with Mexican red sauce, melted cheese, black olives, tomatoes and green onions
1 Federal St., St. Albans, 524-0330
Baked with a Ritz cracker crumb topping and honey-thyme butter; served with choice of freshly made side and sautéed vegetables
$30 DINNER
TELL THE WORLD HOW GREAT VERMONT TASTES!
The Saint Albans
Seared filet mignon, sliced thin and tossed with blue cheese, arugula, pickled red onion, grape tomato, maple-balsamic vinaigrette
S EC O N D C O UR S E O P T I O N S
Three Brothers Pizza & Grill 973 Roosevelt Highway, Colchester, 655-5550
A PPET I Z ER OP TI ONS
ENTR ÉE OP TI ONS
Manoushe
Shawarma
Teriyaki Tuna
Za’atar pizza served with lebneh
Apple-Bacon Pork
Diced tomatoes, finely chopped parsley, onion and cracked wheat, seasoned with olive oil, lemon juice and salt; served on a bed of romaine lettuce
Pesto Salmon
Our mother’s secret recipe served with olive oil, toasted pine nuts and pita bread
Pan-seared sesame Ahi tuna, soy-ginger soba noodles, stir-fried vegetables Maple-glazed bacon-wrapped pork tenderloin, apple-cider demi sauce, cheddar mashed potatoes, grilled asparagus Pan-seared Faroe Island salmon, fresh mozzarella, pesto, white-winetomato butter sauce; served with rice pilaf and grilled asparagus
Oscar Bistro
Bistro steak topped with king crab and Béarnaise, served with rosemary-Parmesan steak fries and grilled asparagus D ES S ERT O P T I O N S
Crème Brûlée Chocolate-Raspberry Mousse Flourless Chocolate Torte Chocolate Molten Cake Raspberry Cheesecake
Seasoned shaved beef, tahini sauce, seasoned rice, romaine lettuce, tomato, red onions and pickled turnips; served with pita bread
Tabbouleh Salad
Shish Taouk
Seasoned chicken, garlic aioli, seasoned rice, romaine lettuce, tomato, red onions and pickled turnips; served with pita bread
Hummus
Mujaddara
Cooked lentils with rice, garnished with crispy onions and cucumber-and-yogurt salad
DESSERT OP TI ONS
Maple-Bacon Cheesecake Sfouf
Almond semolina cake
Awamat
Crisp doughnut balls glazed in simple syrup
$30
Cook Academy at The Essex: Vermont’s Culinary Resort & Spa 70 Essex Way, Essex Junction, 878-1100
COOK ACADEMY CLASSES: $40/PERSON Offered Sunday through Thursday at 5 p.m., and Friday and Saturday at 11 a.m. Reservations required.
Junction at the Essex: Vermont’s Culinary Resort & Spa 70 Essex Way, Essex Junction, 764-1489
F I R ST C O UR S E O P T I O N S
T HI R D C OU R SE OP TI ONS
Golden Beet Bisque
Flourless Chocolate Cake
Crème fraîche, pomegranate
Vanilla bean crème fraîche, hazelnuts, blood orange sorbet
Grilled Oysters
Bananas Foster Bread Pudding
Old fashioned “creole” butter
Spinach Salad
AVAI L A B L E CL AS S E S
Primo Pasta
Learn to make linguini pomodoro, chicken rollatini and chocolate lava cake.
Cooking With Vermont Beer
Learn to make beer-braised chicken; fluffy, buttery potatoes; bacon-beer Brussels sprouts; and chocolate stout cake with salted caramel glaze.
Black River Meats bacon, shaved apples, cherries, brioche, sherry vinaigrette
Maple-bourbon caramel, croissant bread pudding, vanilla ice cream
S EC O N D C O UR S E O P T I O N S
$30
Beef Wellington
Prosciutto-wrapped tenderloin, mushroom duxelle, whipped potato, au poivre sauce
Pan-Roasted Gulf of Maine Hake Wild-caught shrimp, beurre rouge, fennel
Roasted Squash
Tavern at the Essex: Vermont’s Culinary Resort & Spa 70 Essex Way, Essex Junction, 764-1489 Full descriptions online.
$15 BREAKFAST SPECIAL
$15 LUNCH SPECIAL
Joyce’s Noodle House 5 Carmichael St., Essex Junction, 288-9828
$8.95 LUNCH SPECIAL
Includes one appetizer, one entrée, and selected soda or hot tea; available until 3 p.m.
Includes starter, one sweet item, and one savory item.
Includes soup or salad, main course, dessert.
S A M PLE F I R ST C O UR S E OP TI ONS
STARTER
S O U PS AN D S A LA D S
Vegetable Roll
Fresh Fruit Cup
Sweet-Potato-Chipotle Bisque
Crab Rangoon
SWEET ITEMS
Short Stack Pancakes Yogurt Parfait Oatmeal S AVO RY ITEMS
Vermonter Omelet Forager Skillet Breakfast Sandwich
Petite Wedge Salad MAI N CO U RS E O P T I O N S
All sandwiches available on gluten-free bread.
Turkey Club Rustic Grilled Cheese Burger
ESSE X JU NCTI O N
Toasted grain stuffing, romanesco, harissa vinaigrette
Egg Roll
S A M PLE S EC O N D C O UR S E OP TI ONS
General Tso’s Chicken Sesame Chicken Beef With Broccoli Vegetable Chow Mein Chicken Teriyaki Beef Teriyaki
Kale Salad D E S S E RT O P T I O N S
House-Baked Chocolate-Chip Cookie Coconut Macaroon
FIND FOODIE EVENTS
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Wicked Wings
1 Market Place #13, Essex Junction, 879-7111
$20 LUNCH & DINNER AP P ET I Z ER O P T I O N S
Hand-Cut French Fries Hand-Breaded Fried Pickle Chips Fresh Fried Tortilla Chips Housemade guacamole
Vermont Maple Barbecue Beans E N T R ÉE O P T I O N S
One Dozen Fresh-Fried Wings
46 Main St., Winooski, 497-3989
$20 BRUNCH
$40 DINNER
Available Saturday and Sunday, 10 a.m. to 2 p.m. Menu is subject to change.
Available Tuesday through Saturday, 5-10 p.m.; includes raw, vegetable and pasta/protein courses.
STA RT ER OP TI ONS
R AW OP TI ONS
Fresh Cheese
Kale Salad
Honey, matzoh
Brown-butter vinaigrette, crispy flax
Cheddar Beignets
Scallop Crudo
Honey butter
Yogurt, ginger, dukkah
Tater Tots
Beef Tartare
Any flavor
Smoked fish, trout roe, crème fraîche
Smoky cheddar, potato chips
Hand-Pressed Specialty Burger
M A I N O P TI ONS
V EGETA BL E OP TI ONS
Smoked-Pulled-Pork Grilled Cheese Falafel Wrap D E S S ERT O P T I O N S
Hand-Spun Milkshake Ghiradelli Brownie Sundae
ES SE X J U NC I TO N • WI NO O SK I
Misery Loves Co.
Croque Madame
Spring-Dug Parsnip
Housemade ham, raclette, fried egg
Meyer lemon, maitakes, pine nuts
Shrimp and Grits
Mushroom Tart
Lemon brown butter, MLC bacon, poached eggs
Vegetable Hash
Ricotta, nettles
PA STA / P R OTEI N OP TI ONS
Spring Lasagna
Early spring vegetables, salsa verde, fried eggs
Early spring greens, ricotta
Cod
Maple dashi, charred cabbage
Steak Frites Charred ramp
Mule Bar
Our House Bistro
F I RST C O UR S E
$10 LUNCH OPTIONS
38 Main St., Winooski, 399-2020
36 Main St., Winooski, 497-1884
Grilled Caesar Salad
Super Cheesy Mac
MAI N C O UR S E
Poutine Mac
Mule Bar Burger With Fries
DES S ERT
Tres Leches Churros
$20
Caprese Mac
$20 DINNER
Any of the following Twisted Mac & Cheese varieties plus a Deep Fried PB&J Dessert:
BBQ Pork Mac Buffalo Chicken Mac Sugar Shack Mac Crab Mac Shrimp Scampi Mac
FIND FOODIE EVENTS
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Waterworks Food + Drink 20 Winooski Falls Way, Winooski, 497-3525 Full descriptions online.
$30 DINNER
F IR ST C O URSE O P T I O N S
F I RST CO U RS E O P T I O N S
Caesar Salad
Caesar Salad
Spring Green Salad
Roasted Garlic Soup
Special Soups
Sour Cream & Onion Dip
Pulled Pork Sandwich
EN T R ÉE O P T I O N S
S E CO N D CO U RS E O P T I O N S
Stonewood Farm Turkey Burger
Chef’s daily whim
Seafood Mac and Cheese
Crab, shrimp, scallops, house blend, charred tomatoes, basil
House-Baked Cookie
Steak Frites
Six-ounce steak, garlic fries, garlic mayonnaise, ketchup
Maryland-Style Crab Cake Sandwich
Tuna Tartare
Tuna Tartare
Mediterranean Caprese D ESSERT
Sliced steak, caramelized onions and peppers, Vermont cheddar, hand-rolled and fried crispy, served with Sriracha aioli
Pork Meatballs
Spring Flatbread
Single Patty Burger
Steak-and-Cheese Egg Rolls
Vermont ground beef, Boucher Family Farm’s Green Mountain Blue Cheese, applewood-smoked bacon, arugula, pickled red onion, tomato, garlic aioli
Lettuce, tomato, cocktail sauce DESSERT OP TI ONS
Strawberry Cheesecake Milkshake
Pasture-raised Vermont turkey, orange-cranberry chutney, baby spinach, garlic aioli, red onion, Grafton Village sage-infused cheddar
Vanilla ice cream, strawberry sauce, cheesecake bits
Brownie Sundae
Housemade warm brownie, vanilla ice cream, chocolate sauce, whipped cream, cherry
$30
Zucchini Pasta
Crispy eggplant, pomodoro sauce, vegan mozzarella, chive oil D E S S E RT O P T I O N S
Mini Cupcake Duo German Chocolate Cake Coconut-pecan custard, vanilla ice cream
Agave Taco and Tequila Casa 28 Walnut St., Williston, 876-7129 A P P ET I ZE R O P T I O N S
The Bearded Frog
5247 Shelburne Rd., Shelburne, 985-9877
Queso & Chips
MODERN MARVEL FUSION: $40 DINNER
Grilled Street Corn
STA RT ER O P T I ONS
Fried Green Tomatoes
Kibe (Brazilian Croquette)
Fresh corn on the cob, garlic aioli, cotija cheese, cilantro, chili powder, chimichurri Mexican corn salad, black beans, avocado, spicy aioli
Avocado Toast
Tabouleh Suppli Herb aioli
Black bean hummus, five-spice yogurt
Panucho
Red Hen Baking grilled bread, avocado, melted Oaxacan cheese, chives, cilantro, balsamic drizzle
Refried chickpea, shredded drunken chicken, curried fire-roasted tomato coulis
E N T RÉ E O P T I O N S
M A I N C O UR S E O P TI ONS
Three Tacos, Two Sides
Choose any three tacos and two sides from the daily menu
Braised Short Rib Burrito
Pico de gallo, avocado, pickled red onion, spicy aioli
Butter-Poached Langostino Gordita
Char Siu Pork Aloo tikki
Chaat
Peruvian yellow rice with raisin, silken-tofu vinaigrette
Chicken Statler
D E S S E RTS
Pomegranate-sumac lentils, coconut curry demi-glace
Churro Doughnuts or Tres Leches Cake
D ES S ERT O P T I ONS
$20
WI N O O SK I • WI L L I STO N • SH E LBU RNE
Chicken Caesar Wrap
Asian Sesame Wings
Ahi tuna, avocado, tomato, fried wonton chips
SE COND C O URSE O P T I O N S
Green Mountain Burger
A PPET I Z ER O P T I O N S
$15 LUNCH
Chowder, tomato, onion bisque
Grazers
192 Boxwood St., Williston, 857-5829
Brigadeiro (Brazilian Truffle) Pistachio caramel
Ricotta Cheesecake
Sour-cherry-acai topping
Mango Tapioca
Cinnamon fried wonton
FIND FOODIE EVENTS
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Barkeaters Restaurant
150 Dorset St., Suite 215, South Burlington, 489-7827
Closed Monday
Full descriptions online.
AP P ET I ZE R O P T I O N S
EN T R ÉE O P T I O N S
Liver and Onions
Smoked Barbecue-Bacon Meatloaf
SH EL BU RNE • SO UTH BURLN GTON
Hudson Valley foie gras, balsamicglazed cipollini onions, potato pancake, red-eye gravy
TELL THE WORLD HOW GREAT VERMONT TASTES!
LaPlatte River Angus Farm ground beef, cheddar-bacon mashed potatoes, crispy onion rings, garlicky green beans
Bacon and Eggs
House maple-rosemary Vermont Smoke and Cure bacon, avocado toast, sunny-side quail egg, microgreens
Country-Fried Venison Flank Steak
Roasted-garlic mashed potatoes, wild-mushroom-herb cream gravy, roasted asparagus
Tuna Melt Crispy Flatbread
Herb cream cheese, peppercorncrusted ahi tuna, wood-fired artichoke hearts, pickled red onions, baby arugula S A L AD O P T I O N S
Wedge Salad
Burger, Fries and a Shake
Gyro-style Vermont-raised lamb sliders, our famous fries, crème de mint milkshake shooter
French-Onion-Smothered Vermont Pork Chops
Fennel-rosemary roasted fingerling potatoes, broccolini
Baby iceberg lettuce, blue cheese dressing, Jasper Hill Farm’s Bailey Hazen Blue cheese crumbles, candied bacon, red onion, cucumber
House Salad
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$20 DINNER FOR TWO
Includes two subs, one soup of the day, two beers.*
SUB O P TI ONS
SU B OP TI ONS
#1 Original
#17 Best Meatball Ever
Pepperoni, Genoa salami, prosciutto, lettuce, tomatoes, sliced banana peppers, onions, fresh garlic, herbs, provolone cheese; smothered with Dave’s Cosmic sauce
#10 Haight Ashbury
Romaine lettuce, roasted red peppers, green peppers, sliced banana peppers, marinated tomatoes, onions, provolone cheese, herbs, Dave’s Cosmic sauce
#11 Tuna Dave #13 Turkey Dave
#18 Famous Italian Sausage #20 Cordon Blue #23 Club #24 San Fran
Turkey, capicola, lettuce, tomatoes, Dave’s Cosmic sauce, mayo, cheddar cheese, Dave’s #9 hot sauce, homemade coleslaw
#25 Famous Bleu
Turkey, Dave’s Cosmic sauce, mayo, tomatoes, lettuce, onions, cheddar cheese, hot peppers, topped with Dave’s blue cheese dressing
#26 Tasty Bacon
Bacon, lettuce, tomatoes, provolone cheese, mayo, Dave’s Cosmic sauce BEER OP TI ONS
Zero Gravity Craft Brewing Green State Lager or Conehead *Substitute two Dave’s or Stewart’s specialty sodas.
Guild Tavern
1633 Williston Rd., South Burlington, 497-1207 AP P ET I Z ER O P T I O N S
Ember Roasted Mushrooms
Whipped ricotta, juniper-cured bacon, toasted sourdough, salsa verde
Magic Hat Artifactory
5 Bartlett Bay Rd., South Burlington, 658-2739
$11 LUNCH SPECIAL: SANDWICH AND A PINT
1
$
$13 ALL-DAY SPECIAL: CHEESE BOARD FOR TWO
Wood-Grilled Asparagus
Radishes, pea shoots, sauce gribiche
Includes one grilled sandwich and one beer off the draught list. Available daily noon-3 p.m.
Includes three Vermont cheeses, two flights of beer. Available daily from open to close.
E N T R ÉE O P T I O N S
S A N DW I C H OP TI ONS
C HEESE OP TI ONS
Buffalo Chicken
Cabot Creamery Clothbound Cheddar
LaPlatte River Angus Farm Sirloin Potato purée, grilled asparagus, spring chimichurri
Herb yogurt, fennel salad, crispy parsnips D ES S ERT
Chocolate Stout Cake
Raspberry preserves, mint, whipped crème fraîche
$40 Like us on Facebook and mention us in your posts!
$20 LUNCH FOR TWO
Includes two subs, fresh-cut fries, two fountain sodas.
$20
Sweet Pea Quinoa Cakes
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Dave’s Cosmic Subs
97 Falls Road, Shelburne, 985-2830
Misty Knoll Farms chicken, mozzarella, grilled onion, tomato, buffalo sauce, on Klinger’s Bread sourdough
Reuben
Black River pastrami, Swiss, sauerkraut, 1000 Island dressing, on Klinger’s Bread rye
Grilled Ham and Cheese
North Country Smokehouse ham, Cabot Creamery sharp cheddar, Dijon, on Klinger’s Bread whole wheat
Pizza Grilled Cheese
Pepperoni, mozzarella, basil, pizza sauce on Klinger’s Bread garlic Parmesan
Cabot, Vermont
Shelburne Farms Smoked Cheddar Shelburne, Vermont
Jasper Hill Farm Bayley Hazen Blue
Greensboro Bend, Vermont
Jasper Hill Farm Moses Sleeper
Greensboro Bend, Vermont
The Old Post
733 Queen City Park Rd., South Burlington, 497-0202 Includes appetizer, salad and entrée. AP P ET I ZE R O P T I O N S
Pauline’s Café
1834 Shelburne Rd., South Burlington, 862-1081
$15 WEEKEND BRUNCH & WEEKDAY LUNCH SPECIAL Two courses: starter and entrée.
Mac and Cheese Bites
$30 DINNER
Smoked Gouda mac and cheese, breaded and deep-fried
Pickle Chips
Housemade Old Post pickles, breaded, fried and served with zesty aioli S AL AD O P T I O N S
Signature Salad
Mixed greens, candied walnuts, blue cheese, cranberries, sliced apple, maple balsamic dressing
Cobb Salad
Fresh mixed greens with bacon, corn, tomatoes, blue cheese, egg, avocado E N T RÉ E O P T I O N S
Choice of fries or coleslaw.
The Old Post Burger
Local beef cooked to order, topped with your choice of buffalo or BBQ sauce with bacon, blue cheese and cheddar cheese
STA RT ER O P T I O N S
S A MP L E DI NNER ENTR ÉES
Oysters on the Half Shell or Rockefeller
New England Fishmongers’ Line-Caught Fish
Goat Cheese Croquettes
Local Beef or Lamb
Gravlax Toasts
Vegetarian Risotto
Vegetable Caviar
DESSERT OP TI ONS
S A M PLE B RUNC H EN T R ÉES
Brandy Gingered Fruit Compote
Fish Tacos
Green Tea Custard
Avocado Benedict
With Jagermeister glaze
Breakfast Burger (Beef or Vegan)
CBD-Infused Chocolate Pot de Crème
S A M PLE LUNC H EN T R ÉES
Quinoa-Tabouli-Stuffed Tomato and Avocado
$20
Beef Rib Eye Sandwich New England Fishmonger’s Fish and Chips
The Windjammer Restaurant 1076 Williston Rd., South Burlington, 862-6585
Red Snapper Enter Broiled andOur served over cucumber-
A PPET I Z ER O P T I O N S
Sesame Tuna
wasabi-dressed vegetable slaw; Facebook finished with coconut-mango
Seared sesame-encrusted tuna served rare over cucumber slaw and wasabi-ginger glaze
SO UTH BU RL I NGTO N
Turkey Burger
Local turkey burger topped with our roasted garlic aioli, lettuce, tomato and red onion
Three courses: starter, entrée and dessert. Entrée preparations will change with product fluctuations. See restaurant website for updates.
curry sauce Competition
Certifi ed Angus Beef for the best chicken New York Strip Marinated mozzarella on grilled wing sauce recipe. Ten-ounce hand-cut strip steak crostini topped with oven-roasted with smoked paprika, our Facebook tomato compote, balsamic drizzle Visit seasoned served with Gorgonzola and chive oil page for cream sauce and crispy fried onions details! Surf and Turf Bruschetta
COMING NEXT WEEK!
Vermont Ravioli
Filet mignon and jumbo sea scallops, both wrapped in bacon; served with chimichurri and Gorgonzola cream sauce EN T R ÉE O P T I O N S
Vermont Fresh Pasta chèvre-and-fig pesto ravioli with sweet potatoes, carrots and candied walnuts; finished with honey-lavender cream sauce
Includes salad bar.
DESSERT OP TI ONS
Lobster Mac and Cheese
Gemelli pasta and lobster meat in a rich Gruyère-and-cheddar Béchamel topped with panko bread crumbs
The newest edition of 7 Nights serves up 1,400+ Vermont restaurants and select breweries, vineyards, cideries and meaderies. Available free at 1,000+ statewide locations and online at sevendaysvt.com.
Brûléed Cheesecake With macerated berries
Blondie Brownie Sundae Flourless Chocolate Sin Cake
$40
local, fresh, original
1076 Williston Road, S. Burlington
862.6585
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A Single Pebble
133 Bank St., Burlington, 865-5200
Closed Sunday and Monday.
$40 TASTING MENU Chef’s choice tasting menu, changing daily, with a vegetarian option available. Everyone in your party must order the same menu — either vegetarian or meat, but not both. Dishes listed are samples only. S AMP L E D I S H E S : RE G U L AR TAST I NG
S A M PLE D I S H ES : V EG ETA R I A N TA ST I NG
Sichuan Salad Plate
Sichuan Salad Plate
Cucumber, carrot, cabbage
Cucumber, carrot, cabbage
BU RLI N GTO N
Cantonese BBQ Plate
Cantonese BBQ Plate
Barbecue pork belly, chicken, beef shank
Seasoned and pressed tofu, white barbecue tofu, daikon radish
Thai-Style Crab Cakes
Mock Eel Roll
Dry-Fried Asparagus
Dry-Fried Asparagus
Momo Fuku Pork Wrap With Oyster
Momo Fuku Wrap With Setain
Noodle With Spring Scallion
Noodle With Spring Scallion
Snow White Chicken
Sweet and Pungent Walnut
Market Fish With Pickled Beets
Five-Star Tofu
$15 LUNCH SPECIAL S MA LL PLAT E
Pickle Plate
A variety of homemade pickled vegetables E N T R ÉE O P T I O N S
Spiced Sweet Potato Burger
Smoky roasted sweet potato, shaved beets, spinach, whipped feta, fresh herb aioil, sweet papkira brioche bun
Harissa Pulled Pork Sandwich
Slow-roasted pork shoulder, shaved lettuce, whipped feta, sweet paprika brioche bun
Crispy Tofu Bowl
Bok choi salad, brown rice, sweet chile tofu, pickled ginger, radish, cilantro D ES S ERT
Mini Biscuits
Housemade flaky, buttery biscuit
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ENTR ÉE OP TI ONS
400 Burger Popcorn Chicken Tempura Broccoli
Served with rosemary-sage house fries, drink and a toy SU P ER SI ZE OP TI ONS
+$2 add bacon +$3 make it a double burger +$6 make it a triple burger +$3 sub beer for drink
Dessert
149 S. Champlain St., Burlington, 540-0060
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ARTSRIOT HAPPY MEAL: $20
Dessert
South China Beef
August First Bakery & Café
TELL THE WORLD HOW GREAT VERMONT TASTES!
ArtsRiot
400 Pine St., Burlington, 540-0406
Bistro de Margot
126 College St., Burlington, 863-5200
1
$
Closed Sunday and Monday. ENTR ÉE (FI R ST C OU R SE) OP TI ONS
Salade Margot
Boston Bibb lettuce, radishes, quail egg, Dijon mustard dressing
Paté de Campagne
Country paté, cornichons, red onion compote, Dijon mustard PL AT (M A I N C OU R SE) OP TI ONS
Coq au Vin
Coq au vin, tagliatelle pasta, pearl onions, lardons, button mushrooms
Filet de Cabillaud Poêlé
Pan-seared cod, roasted cauliflower and broccoli, rice pilaf, curry sauce
Aumonière Croustillante de Pomme de Terre
Beggar’s purse, roasted fingerling potatoes, herbs, caramelized onions, Jasper Hill Cellars Alpha Tolman cheese, spinach sauce DESSERT OP TI ONS
Mousse Chocolat Praline, Meringue
Chocolate mousse, caramelized hazelnut meringue
Tarte au Citron Meringuées en Verrine Lemon tart in a jar
$41
Bleu Northeast Seafood
Blue Cat Steak & Wine Bar
25 Cherry St., Burlington, 864-8600
1 Lawson Lane, Burlington, 363-3639
CAVI AR S E RVI CE (AD D $ 4 0)
For Vermont Restaurant Week, we are pleased to offer high-quality, sustainable Mottra Caviar at cost, with Red Hen Baking brioche toast points and Vermont Creamery crème fraîche. F IR ST C O URSE O P T I O N S
Seafood Chowder
Scallops, perch, clams, smoked bluefish, bacon, chervil
Oregano Pistou
Marinated swordfish, roast dried tomatoes, olives, soft polenta, Romesco sauce
Fried Whole-Belly Clams
Misty Knoll Statler Chicken
Pickled red onion, celery, cider vinaigrette
Smoked duck-fat potatoes, baby carrots, herb jus
Green Salad
D E S S E RT O P T I O N S
Cucumber, radishes, carrots, sprouts, red wine shallot vinaigrette
Vermont Cheese Selection Shortbread, compote
MAIN C O URSE O P T I O N S
Beets
Eighteen-Hour Braised Lamb
Soup of the Day
Grilled artichokes, mushroom ragout, Vermont sheep’s milk cheese, black truffle
Shaved fennel, pickled peppers, cherry tomatoes, harissa aioli
C OU R SE THR EE OP TI ONS
Chèvre, cashews, spinach, mandarin orange
Paperdelle Pasta
Crispy Calamari
C O UR S E O N E O P T I O N S
Smoked maple, mashed potatoes, haricots verts
Filet Mignon
Caesar Salad
Pink-peppercorn-and-roasted-garlic butter, haricots verts, garlic mashed potatoes
C O UR S E T WO O P T I O N S
Rare Ahi Tuna
Plum, prosciutto, pink-peppercornand-aged-port reduction
Beef Tartare
Blood orange, pink grapefruit, tangerine, mint
Garlicky dressing, white anchovies (or not), house croutons
Grilled Whole Quail
Cucumber, tobiko, shallot vinaigrette
Faroe Island Salmon
Cornichons, capers, condiments, crostini
$40
Shrimp Cocktail
Jumbo shrimp, Bloody Mary sauce
Sorbet
Pan-Seared Redfish
Fresh berries, shortbread
Beet risotto, frisée, brown butter, capers
NORTHEAST SEAFOOD
Bluebird Barbecue
317 Riverside Ave., Burlington, 448-3070
1
$
BARBECUE FOR TWO: $30
Select three smoked meats and four from-scratch sides. Served family-style for two to share. Available for takeout Monday through Thursday, 4:30-6:30 p.m., or dine in every day. SMO KHO US E ME ATS (CH O O S E T H RE E)
Slow-Smoked Pulled Pork Catamount gold sauce
Fifteen-Hour Brisket Salt-and-pepper rub
Smoked Chicken
Alabama white sauce
Spare Ribs
Maple barbecue mop
Smoked Turkey House gravy
Barbecue Seitan (Vegan) Caramelized onions
S I D E S (P I CK FO U R)
Hand-Cut French Fries, Smashed Sweet Potatoes, Bread and Butter Pickles, Pit Beans, Coleslaw, Mixed Greens and Herbs, Red Hen Baking Fat-Tire Toast, Mac and Cheese For every guest that signs up for Bluebird’s newsletter, they will donate $1 to the Vermont Foodbank.
Butch + Babe’s
258 N. Winooski Ave., Burlington, 495-0716
BU RL I NGTO N
$40
Closed Tuesdays.
STATE FAIR-INSPIRED DINNER: $20 F I R ST C O UR S E O P TI ONS
Veggie Funnel Cake Beet and Fennel Salad (vegan, gluten free)
S EC O N D C O UR S E O P TI ONS
Specialty Dog and Fries General Tso’s Cauliflower (vegan, gluten free)
T H I R D C O UR S E O P TI ONS
Fried House “Oreo” House Donut Ice Cream Sandwich
$20
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29
Citizen Cider
316 Pine St., Suite 114, Burlington, 497-1987
$10 LUNCH SPECIAL Szechuan Pulled Duck Sandwich
Apple slaw, duck-gravy poutine on the side
$20 DINNER Two courses: includes a glass of Disco Inferno specialty cider. CO UR S E O N E
Braised Duck and Bacon Roulade
Confit baby carrots, cider red cabbage, cider reduction CO U R S E T WO
Lemon Tart
Shortbread glaze, blueberries, almond
The Daily Planet
15 Center St., Burlington, 862-9647
Under the Sea
C O UR SE I
Seared octopus, caramelized diver scallop, hackleback caviar, purple potato, confit cherry tomatoes, pickled star fruit, sunchoke chips
Goldilocks and the Three Berries
Corn porridge mini-muffins, whipped honey-blackberry butter, hydro watercress, strawberry balsamic, raspberry powder, popped amaranth
The Wild Things
Wild-mushroom quinoa, poached florets of romanesco and cauliflower, watermelon radish, herb leaf and micro green salad, candy-cap mushroom vinaigrette
C O UR S E I I OP TI ONS
White Rabbit Wonderland Braised-rabbit tortelloni, ricotta salata, beet trio, pretty flowers
C OU R SE V OP TI ONS
The Giant Peach
Jack’s Magic Beans
Deep fried cronut, stone fruit preserves, green-tea-pastry cream, candied pistachio
Steamed jackfruit dumplings, edamame, sweet soy, Sriracha aioli
Hogsmeade Pub Special
BU RLI N GTO N
C O UR S E I I I
Lemony intermezzo: olive-oil pound cake, Meyer lemon curd, mint, lemon-pepper “caviar”
Three Little Pigs
For Vermont Restaurant Week, Dedalus offers a five-plate meal that includes choice of cheese, choice of charcuterie, two pintxos (Basque-style snacks on bread) and any entrée from the regular menu. Vegetarian options available. S AMPLE PI N T XO S
Mussel Toast
Salsa verde, aioli
Boquerones
Nduja butter, fennel
Sardine Toast
S A MPLE EN T R ÉES
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$40
Slow-braised pork shoulder, mini osso buco, smoked belly, “straw, sticks, bricks”
Smoked lardo, pickled shallots
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Fairest of Them All
White chocolate mousse, apple cider caramel, black cherry
C O UR S E I V OP TI ONS
388 Pine St., Burlington, 865-2368
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Ice cream flight: Whipplescrumptious fudge-mallow delight, blueberry pie, fizzy-lifting drink
A Series of Fortunate Flavors
Dedalus Wine Shop, Market & Wine Bar
TELL THE WORLD HOW GREAT VERMONT TASTES!
Wonka Factory Samples
“Butter beer”-battered halibut cheeks, crispy potato terrine, maltvinegar remoulade, lemon salt flake
Salad au Confit de Canard Housemade Sausage With Lentils
$40
¡Duino! (Duende)
10 N. Winooski Ave., Burlington, 660-9346 Three courses: one starter, one entreé, one sweet ending.
Falafel
¡ STA RTER S!
Fried chickpea fritters, pita, pickled veggies, tomato greens, tzatziki, tahini, hummus; served with house side salad
Steamed Kale
Lemon, garlic chips
Frites
French fries served with ketchup, garlic aioli
Cubano
Local pulled pork and smoked pork loin (or local seitan), Vermont cheddar, chipotle aioli, pickles, pickled onion, O Bread Bakery’s French Country bread; served with house side salad
Sweets
Sweet potato fries served with ketchup, chipotle aioli ¡ EN T R ÉES!
Panang Curry
¡ SWEET ENDI NGS!
Sweet-and-spicy coconut broth, lemongrass, bell peppers, onion shallots, carrots, bean sprouts, cilantro; served with coconut rice
Pistachio Ice Cream Sandwich
Cardamom-spiced cookie, Shy Guy pistachio gelato
Green Curry
Spicy coconut broth, kaffir lime, galangal, bell peppers, onion shallots, carrots, bean sprouts, cilantro; served with coconut rice
$20
Vegan Cake Truffles
Two chocolate cake truffles, salted caramel
East West Café
El Cortijo Taqueria y Cantina
2 N. Winooski Ave., Burlington, 540-8145
189 Bank St., Burlington, 497-1668 A PPET I Z ER O P T I ONS
$30 DINNER FOR TWO
Elote Dip
Sautéed corn, cotija cheese, spicy aioli, Mexican spices, served with chips
F I RST CO U RS E
Hamachi Ceviche
Gyoza
Pineapple salsa, pickled red onions, served with chips EN T R ÉE O P T I ONS
S E CO N D CO U RS E
Dos Taco Plate
Two Orders of Pad Thai
From the regular menu
Choice of chicken, beef, pork, tofu or shrimp (additional $2)
Steak Torta
Marinated skirt steak, refried beans, chipotle crema, red head lettuce, pickled red onions; served on a soft roll
D E S S E RT
Pescado Bowl
Fried Ice Cream
Crispy fish, citrus slaw, pickled jalapeños, avocado crema, Spanish rice, black beans, cilantro, onion D ES S ERT
Churro Sundae
Churro bowl, vanilla Island Homemade Ice Cream, tequila caramel sauce, maple sunflower seeds
$30
180 Battery St., Burlington, 657-3377
1
$
Closed Sunday and Monday.
$21 LUNCH AND DINNER MENU APP ETIZER O P TION S
E N T RÉ E O P T I O N S
Empanadas
Pollo en Mole
Two per order, with ground beef, cilantro, lime
Lumpia
Filipino egg rolls stuffed with choice of ground beef, pork, chicken or vegetable (two per order)
House salad
Mixed greens, bell peppers, cucumbers, carrots, Jack cheese and choice of dressing
Guacamole
Fresh made guacamole served with fresh homemade chips
Medallions of chicken sautéed with onions and housemade mole, served with rice and beans
Pork Adobo Pinoy Style
Traditional Filipino dish, slowcooked pork shoulder with onions, potatoes, garlic and ginger; served with rice and salad
Afritada Pinoy Style
Beef medallions sautéed with onions, peppers, carrots, potatoes, garlic and ginger and finished with sweet chile glaze; served with white rice and salad
Spinach Enchiladas
Sautéed spinach with pico de gallo and Jack cheese, rolled in one homemade corn tortilla and finished with green sauce and heavy cream; served with rice, beans and sour cream D E S S E RT O P T I O N S
Fried Ice Cream Cheesecake
The Farmhouse Tap & Grill 160 Bank St., Burlington, 859-0888
BU RL I NGTO N
Esperanza Restaurante
A PPET I Z ER O P T I ONS
Sweet Pea Fritters Herb yogurt
Farmhouse “Pub Cheese” House pickles, lavash crackers EN T R ÉE O P T I ONS
LaPlatte River Angus Farm Beef Burger Jasper Hill Farm’s Bayley Hazen Blue cheese, bacon, onion ring, barbecue sauce
Roasted Pork Shoulder
Nitty Gritty Grain Company polenta, cider-braised cabbage, mustard jus
Spring Vegetables and Vegetable Dashi Buckwheat noodles, snow peas, mushrooms, sweet onions, sprouted lentils, soft-poached egg D ES S ERT
Chocolate Pudding
$40
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The Great Northern 716 Pine St., Burlington, 489-5102
Crispy Tofu
AP P ET I ZE R O P T I O N S
Pea shoots, local greens, roasted vegetables, basmati rice, hoisin-shoyu vinaigrette
“Mini-Order” Dirty French Fries
Smoked pork, sweet chile aioli, spicy pickles
Roasted Beets and Queso Fresco Salad
Assorted House-Fermented Veggies
Local greens, quinoa, koji-apple vinaigrette
Creamy polenta, crème fraîche
D ES S ERT O P T I O N S
Stir-Fried Pea Shoots
Two Scoops of Ice Cream*
Local greens, braised pearl onions E N T RÉ E O P T I O N S
One Scoop of Ice Cream and a Chocolate Chip Cookie
Crispy Chicken
Peanuts, pickled chiles, sesame, napa slaw, rice
*Ice cream flavors options: passion fruit sorbet, Meyer lemon fro-yo, chocolate sorbet, tahini ice cream
BU RLI N GTO N
Flat-Top Burger
LaPlatte River Angus Farm beef, soft roll, house pickles, cheese
Juniper
Full descriptions online.
$15 BRUNCH
One entrée plus juice or Brio Coffeeworks drip coffee. E N T RÉ E O P T I O N S
Eggs Benedict
Hollandaise, smoked pork loin, roasted veggies, English muffin, home fries
Chilaquiles Verdes
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Vermont Tortilla Company chips, salsa verde and fresca, queso fresco, heirloom beans, chorizo
Red Flannel Hash
Housemade corned beef, roasted beets, potatoes, two eggs, Red Hen Baking toast
Biscuits and Gravy
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$40 DINNER F I R ST C O UR S E O P T I O N S
Pete’s Zucchini fritters Chopped Salad Spring Pea Soup M A I N C O UR S E O P T I O N S
Maple-Brined Pork Chop Barlotto, braised greens, pickled ramps
La Crescent Chicken
Mushroom-parsnip ragout, pappardelle, lardons, black truffle
Chickpea Panisse
Spiced vegetable stew, dried fruits, Marcona almonds
Sage sausage gravy, scallion biscuits, two eggs
D ES S ERT O P T I O N S
Mushroom Tartine
Lemon curd, whipped cream
Roasted mushroom ragout, poached eggs, Spring Brook Farm Tarentaise cheese
Monte Cristo
Vermont Salumi proscuitto cotto, raclette cheese, egg batter, maple syrup, compote
FI R ST C OU R SE OP TI ONS
Greens
Mache lettuce, strips of air-dried beef, croutons, red-wine vinaigrette
Baked Asparagus
Pecorino Romano, brown butter SEC OND C OU R SE OP TI ONS
Grilled Beef Tenderloin
Roasted potato with bacon-mushroom medley, burgundy reduction
Seared Australian Sea Bass
Mediterranean vegetables, basil-infused extra-virgin olive oil DESSERT OP TI ONS
Chocolate Mousse Tiramisu
$30
$30
41 Cherry St., Burlington, 651-5027
TELL THE WORLD HOW GREAT VERMONT TASTES!
The Gryphon
131 Main St., Burlington, 489-5699
Olive Oil Cake
Vermont Cheese Selection Compote, crackers
Magnolia Bistro
One Lawson Lane, Burlington, 802-846-7446
$20 BRUNCH SPECIAL Available seven days a week 8 a.m.-2 p.m. Includes coffee or tea. 1ST C OU R SE OP TI ONS
Banana Bread Fruit and Cheese Plate 2ND C OU R SE
Eggs Benedict of Your Choice Canadian bacon, crab cake or veggie
New Moon Café
150 Cherry St., Burlington, 383-1505
1
$
Pascolo Ristorante 83 Church St., Burlington, 497-1613
Closed Saturday.
A PPET I Z ER O P T IONS
$12.95 LUNCH SPECIAL
Fig-and-Caramelized-Onion-Stuffed Prosciutto
Pair a salad with a half sandwich and a beverage. HALF S ANDWIC H O P T I O N S
Vermont Maple Grilled Cheese
Turkey bacon, cheddar cheese, whipped maple butter on housemade rye bread
Portabello Mushroom and Grilled Veggie (vegan) Basil pesto, roasted red pepper, grilled eggplant, grilled zucchini, portabello mushroom on baguette
Curried Chicken Salad
With cranberry chutney and lettuce on housemade sourdough
Arugula, olive oil, lemon, aged balsamic
Burrata
S A L AD O P T I O N S
Toasted Red Hen Baking bread, house giardiniera, salsa verde
Red and Green (vegan)
EN T R ÉE O P T I ONS
Strawberries, basil, cucumbers, tomatoes, tofu, field greens, balsamic vinegar
Cavatelli With Hazelnut-and-Mushroom Ragú
Beet Salad
Braised greens, fingerling potatoes
Garlic, rosemary, pecorino, balsamic
Veal Saltimbocca
Beets, goat cheese, maple-glazed walnuts, arugula, field greens, maple-balsamic vinaigrette
House-cured soppressata, artichoke hearts, kalamata olives
Lemon Arugula Salad
D ES S ERT O P T I ONS
Salumi Pizza
Grilled chicken, Parmesan cheese, arugula, kosher salt, cracked black pepper, lemon juice, olive oil
Tiramisu Cannoli
B EVE RAG E OP T I O N S
$40
Iced Lavender Latte Fresh-Squeezed Lemonade Cold-Pressed Coffee
Revolution Kitchen
Includes one each: antipasti, insalata, pizza and dolce.
Closed Sunday and Monday.
ANTIPASTI O P TION S
Giardiniera Marinated Olives and Artichoke Hearts Rotolo Napoletano Stuffing changes daily
Salumi plate
Selections change daily INS ALATE O P TIO N S
Mista
Local greens, red wine vinaigrette
Colorata
Roasted beets, avocado, microgreens, citrus dressing
Caesar
Capricciosa
F I R ST C O UR S E O P T I O N S
Salsiccia e Funghi
Guacamole-filled wontons, Cuban black beans, salsa fresco, cashew queso
Grape tomatoes, artichokes, kalamata olives, basil, fior di latte, grana Padano
Pan-Seared Brussels Sprouts
Diavola
Spring Asparagus-andFennel Salad
Spicy soppressata, provolone, crushed chile flakes, basil, extravirgin olive oil D O LCE O P T I O N S
Panna Cotta
Margherita
Seitan Risotto Cakes
Risotto cakes topped with crispy seitan, marinara sauce, cashew ricotta and basil
Yellow Curry Stir-Fry
Seasonal veggies and tofu stir-fried in yellow curry sauce, served with jasmine brown rice
Pizza Alla Nutella
Banana Cream Pie
$30
Tomatoes, fior di latte, fresh basil, oregano, extra-virgin olive oil
Shaved asparagus, fennel ribbons, lemon-Dijon vinaigrette, grana Padano, almonds
Ravioli Specials
Basil pesto ravioli with Vermont Creamery chèvre and brown butter-sage-pecan sauce; or vegan roasted-wild-mushroom ravioli
DESSERT OP TI ONS
Panzanella
For gluten-free pizzas, add $4.
Miso-maple-sake glaze, black sesame seeds
S EC OND C OU R SE OP TI ONS
Flavor changes daily
Dark Chocolate Mousse
P IZZE O P TIO N S
Nachos
Housemade Vermont fennel sausage, fior di latte, mushrooms, grana Padano
Romaine, Caesar dressing, grana Padano, focaccia Mesclun greens, tomatoes, bell peppers, red onions, croutons, orange vinaigrette
9 Center St., Burlington, 448-3657
BU RL I NGTO N
Pizzeria Verità
156 St. Paul St., Burlington, 489-5644
Maple-Vanilla Cake
With caramelized pecans
Chocolate Fudge Cake
With German chocolate frosting
$30
FIND FOODIE EVENTS
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Rí Rá Irish Pub
123 Church St., Burlington, 860-9401
Sherpa Kitchen
119 College St., Burlington, 881-0550 Closed for dinner on Sunday.
F I RST CO U RS E O P T I O N S
Berry & Blue Salad
Charred Asian pear, Vermont blueberries, chopped strawberries, candied cashews, Jasper Hill Farm’s Bailey Hazen Blue cheese, mixed leaves, kiwi vinaigrette
Deviled Avo Eggs
Soft poached eggs, deviled avocado mousse, pickled garden vegetables, smoked paprika
Cold Hollow Cider Mussels
BU RLI N GTO N
Steamed Maine mussels, local apple cider broth, brown-sugar-brûlée butter, backyard tomato, charred crostini S E CO N D CO U RS E O P T I O N S
Spring Lamb Ragù
New Zealand lamb, foraged mushrooms, lamb demi-glace, goat cheese, fresh pappardelle pasta, cherry tomato, spring onion, micro basil Ask your server
D ES S ERT O P T I O N S
ENTR ÉE OP TI ONS
Carrot Cake
Shredded carrot, pecan pieces, crushed pineapple, cream cheese frosting, chopped walnut garnish
The Trinity
Bailey’s chocolate mousse, Jameson whipped cream, Guinness chocolate sauce
$30
Fiddlehead Salmon
60 Lake St., Burlington, 540-0188
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FIND FOODIE EVENTS
Local kale, creamy Caesar dressing, toasted croutons, Parmesan cheese
Poutine
Choco Nutty
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Blueberry Pan-Crêpe
Hail Seitan
Crispy housemade seitan, roasted jalapeño-garlic spread, caramelized onions, local chèvre and spinach on a scallion crêpe
Sotto Enoteca
150 St. Paul St., Burlington, 864-5253
A NTI PA STI OP TI ONS
Warm, spiced Vermont apple compote with housemade granola and whipped cream
Two sweet crêpes filled with local blueberry compote and served with choice of bacon or sausage
Rasmalia
Cottage-cheese-and-dry-milk balls soaked in milky sugar syrup; a popular dessert in Kathmandu
Blueberry Crisp
Kale Caesar
Garfield
DESSERT
Includes antipasti, segundi, dolci.
A “frumpled” sweet crêpe covered in local blueberry compote, topped with toasted streusel and served with ice cream
Local Italian sausage, local herbed ricotta and mozzarella cheeses with spinach and housemade marinara
Lamb Sekuwa
Grilled lamb skewers and vegetables, served with vegetable fried rice
T H I R D C O UR S E O P T I O N S
Choice of organic kale or mesclun, Vermont apples, dried cranberries, toasted pumpkin seeds and local chèvre tossed with lemon-maple vinaigrette
S E CO N D CO U RS E O P T I O N S
Chopsey
Deep-fried egg noodles topped with stir-fried mixed vegetables and a sunny-side egg; very popular in Kathmandu
$20
Grilled Atlantic salmon filet, sautéed fiddleheads, heirloom-tomato-andcorn salad, ramp-lime vinaigrette, micro tarragon
The quintessential Québécois comfort food done Vermontstyle with hand-cut French fries, local cheese curds and choice of Screaming Ridge Farm chicken gravy or housemade veggie gravy
Nepali Thali Platter
Traditional Nepali rice lentils, with choice of vegetable, chicken or lamb
Rice Pudding
The Skinny Pancake
TELL THE WORLD HOW GREAT VERMONT TASTES!
Momo
Four pieces of savory beef dumpling stir fried with mixed bell peppers in the chef’s special tomato sauce
Guinness barbecue pulled pork, potato-scallion crêpe, roasted fingerlings, sautéed sugar snap peas, Awesome Lawson’s Sip of Sunshine Beer cheese sauce
Eat Your Greens Salad
Beet Salad
Beets, mozzarella cheese and baby spinach tossed in homemade parsley dressing
Vegetarian Option Available
Blacksmith Boxty
F I RST CO U RS E O P T I O N S
STA RTER OP TI ONS
Apple Crumble
Housemade Choco Nutty Budder (palm oil-free chocolate hazelnut spread)
Sugar Shack
With Cabot Creamery butter and local maple sugar
$20
Carciofi
Wood-grilled Roman artichokes
Insalata
Mixed organic greens, shaved fennel, radish, balsamic vinaigrette SEGU NDI OP TI ONS
Anatra
Crispy duck confit leg, porcini mushroom jus, mascarpone polenta
Orecchiette con Fricone
Fried cherry tomato sauce, pepperoncino, arugula, burrata
Brasato
Barbera-braised boneless beef short rib, olive-oil whipped potatoes DOLC E
Panna Cotta
“Cooked cream” strawberry moscato sauce
$30
The Spot
210 Shelburne Rd., Burlington, 540-1778 Dinner served Tuesday through Saturday.
Indo Reef Dance
APPETIZER O P TIO N S
Seared shrimp and roasted veggies in curry sauce, served over white rice
Potstickers
Pork-and-scallion dumplings tossed in sweet chile sauce, sesame seeds and scallion
Crispy Tofu
Braised vegetable medley and winter greens with crispy tofu
Miso-Dressed Greens Side Salad
Miso-maple dressed greens with shredded carrots, goat cheese and toasted sesame seeds
D E S S E RT OP T I O N S
Pineapple Carrot Cake Ice Cream Sundae
Living the Dream Side Salad
Vanilla ice cream, toasted maple coconut flakes, chocolate drizzle
Arugula dressed in citrus vinaigrette, red and gold beets, greens, goat cheese, spiced nuts
$20
Red Beet Hummus and Pita E NTRÉE O P TIO NS
Peahi
Our famous fish tacos with mango salsa, shredded lettuce, chopped red cabbage, chipotle sauce; served on flour tortillas
Sweetwaters
120 Church St., Burlington, 864-9800
$13.95 LUNCH SPECIALS OPTIONS
Pork Belly Tacos
Slow-braised, crispy fried pork belly, kimchi, Sriracha aioli, flour tortillas, crispy fries
Boyden Farm Burger
Angus beef burger, applewoodsmoked bacon, housemade onion ring, smoked Gouda, chipotle barbecue sauce, served with crispy fries and a pickle
Shrimp Po Boy
Nitty Gritty Grain Co. cornmealdredged Gulf of Mexico shrimp, shaved romaine, sliced tomato, remoulade, served on a toasted baguette with crispy fries and a pickle
$30 DINNER A PPET I Z ER O P T I O N S
Steak Gyro
North Country Smokehouse kielbasa, applewood bacon, orange-honey-Dijon glaze
Sliced marinated skirt steak, shredded lettuce, chopped tomato and red onion, tzatziki sauce, warm pita
Roasted pear, Gorgonzola, field greens, roasted red beets, crushed walnuts, shaved red onion, lemon vinaigrette, honey drizzle ENTR ÉE OP TI ONS
Bar Steak
Char-grilled flank steak, elote relish, chipotle polenta fries, butterpoached asparagus
Blackened Tuna
Yellowfin tuna, Thai peanut noodles, chilled cucumber slaw, spicy ginger glaze
Farro Risotto
Creamy Parmesan farro risotto, crimini mushrooms, wilted kale, truffle honey roasted carrots, Parmesan crisp DESSERT OP TI ONS
Coconut Carrot Cake Crème Brûlée
Pork Belly Tacos
Slow-braised, crispy fried pork belly, kimchi, Sriracha aioli, flour tortillas, pickled cucumber slaw
Trattoria Delia
152 St. Paul St., Burlington, 864-5253 A N T I PAST I O P T I O N S
Terrina
Truffled duck liver pâté, strawberry-rhubarb mostarda, wood-grilled garlic crostini
Sformatino
Asparagus-and-fontina timbale, grilled asparagus florets, truffle vinaigrette, petite arugula salad
Burrata
Vermont Pub & Brewery 144 College St., Burlington, 391-4832
$13 LUNCH SPECIAL
Includes a cup of soup and any sandwich or specialty salad
Seafood Chowder VBP Chili Vermont Cheddar-Ale Soup
Smoked prosciutto, burrata, extra-virgin olive oil, wood-grilled garlic toast
S A N DW I C H A N D S A LA D O P T I O N S
S E CU N D I O P T I O N S
Philly Cheesesteak
Brasato
Barbera-braised boneless short rib, olive-oil whipped potatoes
Tagliatelle
Housemade pasta ribbons, imported porcini mushrooms, cream, grana Padano
Salmone
Crispy-skinned organic salmon, salsa verde, wood-grilled asparagus D O LCE O P T I O N S
Panna Cotta
“Cooked cream” moscato-strawberry sauce
Gelato
Housemade with Vermont milk and eggs
$40
Pulled Pork Sandwich Reuben VPB Rolli
Black bean burger, Jack cheese, spicy sweet-and-sour sauce, lettuce, tomato, red onion
Cobb Salad Spinach and Goat Cheese Salad
Baby spinach, Vermont Creamery goat cheese, golden raisins, dried cranberries, cucumber, tomato, red onion
1
$
BU RL I NGTO N
Bacon-Wrapped Kielbasa
Gorgonzola-Stuffed Anjou Pear
$21 DINNER
Add a flight of four beers for $5.NS
Garlic-Teriyaki Wings Buffalo Chicken Flatbread
Buffalo chicken tenders, carrots and Jack cheese, with blue cheese drizzle
Housemade Beer-Battered Onion Rings S EC OND C OU R SE OP TI ONS
Toads in the Hole
Vermont maple sausage links, Cabot Creamery cheddar and onion, rolled into savory pastry with chutney and fries
Pulled-Pork Burly Mac and Cheese
Southern-style barbecue pork baked in our Burly Mac and Cheese
Black Bean Burger Bird’s Nest Seasoned mashed potatoes with Vermont cheddar and Parmesan baked over a black-bean veggie patty T H I R D C OU R SE OP TI ONS
Apple Crisp Chocolate Brownie Sundae Vermont Cheesecake
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