MENU & EVENT GUIDE
APRIL 25-MAY 4, 2014
APRIL 25-MAY 4 vermontrestaurantweek.com
PREMIER SPONSORS
ADDITIONAL SUPPORT FROM
better for 30 years.
making cheese
For thirty years, Allison Hooper and Bob Reese have partnered with local chefs to bring the bounty of Vermont dairy farms to the table. We invite you to make Vermont Creamery part of your Restaurant Week experience. Join us online or at the creamery.
Websterville, Vermont • 800.884.6287 • vermontcreamery.com • 4T-VtTourism-041914.indd 1
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From this
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Fresh, local food starts here.
GREATER CENTRAL VERMONT AREA Central Vermont Solid Waste Management District www.cvswmd.org • (802) 229-9383
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VBC.239.14 VC Restaurant Week Menu Guide Ad: 4.75" x 5.56"
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To this!
CHITTENDEN COUNTY Chittenden Solid Waste District www.cswd.net • info@cswd.net (802) 872-8111 4/3/14 11:10 AM
Been meaning to try that restaurant everyone’s been talking about? Now’s your chance to dig in!
APRIL 25-MAY 4 TO BENEFIT
Vermont Restaurant Week coincides with publication of the 2014 edition of 7 Nights: The Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout the year at hundreds of locations around Vermont.
Chefs, farmers and foodies will converge to celebrate the state’s vibrant local food culture during the 5th annual Vermont Restaurant Week. For 10 days, 97 restaurants in Burlington, Stowe, Montpelier, Rutland and beyond will offer special prix-fixe menus at one of three price points — $15, $25 or $35 per person — depending on the fare. Try lunch and breakfast specials for $10 or less. Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s incredible farmers and artisan food producers. Vermont is a leader in the farm-totable movement and boasts more craft brewers and cheesemakers per capita than any other state. A packed week of foodie events (see pages 6 and 7) kicks off on Thursday, April 24, with the Sweet Start Smackdown, a festive dessert competition among 10 of the state’s most talented pastry chefs, at the Higher Ground Ballroom in South Burlington. Scores from celebrity judges and attendees decide which concoction will be named Vermont Restaurant Week’s Signature Sweet. On Sunday evening, April 27, at Big Picture Café & Theater in Waitsfield, film fans will enjoy a screening of Tampopo. The prescreening cocktail hour features Japanese-inspired popcorn snacks, a ramen bar, brews from Switchback Brewing Company, specialty cocktails made with Vermont Spirits and an introduction from Seven Days arts writer Ethan de Seife. Teams of food-trivia fanatics compete for prizes at the Culinary Pub Quiz at ArtsRiot in Burlington on Tuesday, April 29. Register your team by April 25 at vermontrestaurantweek.com.
Is local booze the sleeping giant of Vermont value-added agriculture? Discuss the topic at our Farm-toBottle Foodie Salon on Wednesday evening, April 30, at South End Kitchen in Burlington. The panel includes agronomic and soils specialist Heather Darby, Vermont Spirits whiskey distiller Joe Buswell, Lincoln Peak Vineyard manager Sara Granstrom, and Citizen Cider co-owner Kris Nelson. On Saturday, May 3, at Red Square, five area bartenders compete in the Bartender Brawl with their versions of moonshine punch featuring Vermont Spirits’ Black Snake Whiskey. Come show your support, taste some creative mixtures and sample cheese from Vermont Creamery at the festival’s final event. Affordable childcare is also part of the deal. Parents can enjoy a quiet dinner for two knowing their kids are safe and supervised at the Greater Burlington YMCA. Professional childcare providers will be on duty the evenings of Friday, April 25, and Saturday, April 26. See page 5 for preregistration details. Hungry to give? Donate to Vermont Foodbank — the beneficiary of Restaurant Week — by contributing the money you saved on your eating adventures to this worthy cause. Just $1 can buy three meals for Vermonters in need! In addition to all the love you send Vermont Foodbank this week, Seven Days will donate 10 percent of sponsorship fees and 100 percent of event admissions. The Vermont Community Foundation’s Food and Farm Initiative will match our total donation up to $5,000. Please help us connect all Vermonters with healthy, local food. Go to the Vermont Restaurant Week website for more details.
PARTI C I PATI NG RESTAURAN TS
APRIL 25-MAY 4
97 PARTICIPATING RESTAURANTS 3 Squares Café ...............................29 84 Main Sports Grill ......................20 A Single Pebble Restaurant.......... 9 Antidote...........................................29 Ariel’s Restaurant .......................... 27 ArtsRiot Kitchen .............................. 9 Asiana House (Burlington) ........... 9 Asiana House (Montpelier).........24 August First Bakery & Café ..........10 The Bagel Place............................... 17 Barkeaters Restaurant ................28 The Bearded Frog ..........................29 Big Picture Theater and Café ........ 22 Black Krim Tavern .........................28 Black Sheep Bistro ........................30 Blue Cat Steak & Wine Bar ...........10 Blue Paddle Bistro.........................20 Bluebird Barbecue .........................10 Bluebird Coffee Stop......................10 Bluebird Tavern ...............................11 The Bobcat Café & Brewery .........31 Café Mediterano ............................20 Café Provence (Brandon) .............31 Café Provence on Blush Hill (Waterbury) .................23 Capitol Grounds Café....................24 Church & Main .................................11 City Market/Onion River Co-op .........11 Cornerstone Pub & Kitchen........ 27 The Daily Planet...............................11 Das Bierhaus ...................................12 El Cortijo Cantina & Taqueria.........12 The Elusive Moose ........................ 22 Farmhouse Tap & Grill...................12 Fire and Ice ......................................30
Guild Fine Meats .............................12 Guild Tavern..................................... 17 Halvorson’s Upstreet Café............13 Healthy Living Café........................ 17 Hen of the Wood (Burlington & Waterbury)........................................ 8 Hunger Mountain Coop Deli and Café ...........................................25 J. Morgan’s Steakhouse...............25 Junior’s Italian.................................19 Juniper..............................................13 Kismet ..............................................25 The Kitchen Table Bistro ..............21 L’Amante Ristorante ......................13 La Brioche Bakery..........................25 La Villa Bistro & Pizzeria..............28 The Lake-View House .................... 17 Leunig’s Bistro & Café....................13 The Lobby ........................................30 The Mad Taco (Waitsfield & Montpelier) ....................................... 8 Maple City Diner .............................21 Michael’s on the Hill ......................23 The Mule Bar....................................19 NECI on Main ..................................26 New Moon Café ...............................14 One Federal Restaurant & Lounge ..........................................21 Pauline’s Café...................................18 Piecasso Pizzeria & Lounge .......24 Pizza Barrio ......................................14 Pizzeria Verità .................................14 Positive Pie (Hardwick)................24 Positive Pie (Montpelier).............26 Positive Pie Tap & Grill ................. 27
Prohibition Pig ...............................23 Pulcinella’s........................................18 The Red Clover Inn & Restaurant ...................................31 The Reservoir Restaurant and Tap Room ................................23 Revolution Kitchen ........................14 Roots the Restaurant....................31 Salt ....................................................26 San Sai Japanese Restaurant .........15 Sarducci’s Restaurant & Bar 26 The Scuffer Steak & Ale House 15 Shanty on the Shore......................15 Sherpa Kitchen ...............................16 Silver Palace ....................................18 Simon Pearce Restaurant ...........28 The Skinny Pancake (Burlington & Montpelier) ............................... 9 Sonoma Station..............................21 South End Kitchen .........................16 The Spot............................................15 Sweetwaters....................................16 Three Brothers Pizza & Grill.........19 Three Penny Taproom.................. 27 Timbers Restaurant...................... 22 Toscano Café & Bistro .................. 22 Tourterelle.......................................29 Two Brothers Tavern ....................30 Vermont Tap House ......................20 The Whiskey Room at Rí Rá Irish Pub .................................16 The Windjammer Restaurant & Upper Deck Pub ..........................18 Wooden Spoon Bistro ...................19
SPRING ROAD TRIP! browse by town...
(Multiple locations) ........... 8 Barre .................................... 27 Brandon ...............................31 Bristol ...................................31 Brookfield ........................... 27 Burlington ............................ 9 Colchester ...........................19 Essex Junction .................20 Hardwick.............................24 Mendon................................31 Middlebury .........................30 Montpelier..........................24 New Haven.........................29 Plainfield............................. 27 Quechee..............................28 Randolph ............................28 Richmond ............................21 Rutland ................................31 Shelburne...........................28 South Hero .........................20 South Burlington............... 17 St. Albans ...........................20 Stowe...................................24 Vergennes ..........................29 Waitsfield ........................... 22 Waterbury ..........................23 Waterbury Center.............23 Williston..............................20 Winooski ..............................19
Browse menus and events on your phone, tablet or desktop at:
vermontrestaurantweek.com
FIND FOODIE EVENTS
vermont restaurant week.com
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Help us double our donation!
Last year, with your help, we raised more than $6000 for the Vermont Foodbank. This year, the Vermont Community Foundation’s Food and Farm Initiative will match our total donation up to $5000. Please help us connect all Vermonters with healthy, local food. Donate today at: vermontrestaurantweek.com
Learn more about the statewide plan to strengthen Vermont’s food system www.VTFoodAtlas.com
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Sippin’ on Sunset the
CHAMPLAIN SUNSET ASK FOR IT DURING RESTAURANT WEEK
Two springs of mint — Ice cubes — 2 oz. Vermont Spirits White Vodka — 1 oz. Aperol or Campari — 3/4 oz. simple syrup — 3/4 oz. fresh lemon juice — 1-1.5 oz. Switchback Ale
Visit Vermont’s Original Craft Distillery 5573 Woodstock Road • Quechee • 866-998-6352 • vermontspirits.com 4t-vtspirits-rw14.indd 1
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We are proud to sponsor Vermont Restaurant Week and support the Vermont Foodbank. Thanks to everyone who makes a difference.
Connecting all Vermonters with healthy, local food.
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EVENT SCHEDULE the main event
* THURSday, April 24 Dessert comes first at this Restaurant Week-eve kickoff battle, where pastry chefs from around the state compete and foodies feast. Scores from celebrity judges — James Beard winner, “Chopped” champion and two-time knight JeanLouis Gerin; Lyric Theatre Company’s executive director Syndi Zook; and Mirabelles co-owner Andrew Silva— and votes from you decide the winner of Vermont Restaurant Week’s Signature Sweet. Guests have an hour and a half to taste every tempting dessert, and will have three tokens with which to choose their favorites — all while enjoying a cash bar and Latin jazz from Burlington psychotropical band Guagua. Get your tickets early, this event will sell out. Higher Ground Ballroom, 1214 Williston Road, South Burlington. 7-9 p.m. Tickets: $15 advance/$20 day of: highergroundmusic.com
The 2014 Chef - testants • Lisa Curtis, The Sweet Spot • Jozef Harrewyn, Chef’s Corner • Erika LeBlanc, Madeleine’s Bakery • Barbara Bacchi, Vermont Moonlight Cookies • Debbie Dolan Burritt, Sweet Crunch Bakeshop • Andrew LeStourgeon, Little Sweets at Hen of the Wood • Nick Logan, Logan’s of Vermont • Emily Conn, Bakery at the Farmhouse Kitchen • Stefano Cicirello, Dolce VT • Michelle Cunningham & Lauren Deitsch, Doughnut Dilemma
file: matthew thorsen
Culinary Pub Quiz
* TUESDAY, ApRIL 29 Play seven rounds of delicious trivia — including questions about food in music and movies. The top team will win an epic bowling party at Champlain Lanes on Shelburne Road. Hosted by ArtsRiot and emceed by Top Hat Entertainment, the evening promises plenty of prizes and delicious treats. Preregister your team (required) by Friday, April 25, at vermontrestaurantweek.com. ArtsRiot, 400 Pine Street, Burlington. Doors 6 p.m., trivia 6:30-9 p.m. Preregistration is required. Free. Info, 540-0406.
file: matthew thorsen
TRIVIA contest
Tampopo
Salon: Farm-to-Bottle
Tampopo, arguably the finest film by the late master director Juzo Itami, uses an FOODIE unconventional story FLICK structure to celebrate, question and marvel at all things gustatory. If you ever wanted to know how to make the perfect bowl of ramen, or what you should eat when you’re trapped in a yakuza shootout, Tampopo can help. It is also guaranteed to make you hungry. The prescreening cocktail hour features Japanese-inspired popcorn snacks, a ramen bar, brews from Switchback Brewing Company, specialty cocktails made with Vermont Spirits and an introduction from Seven Days arts writer Ethan de Seife.
Are cider apples more valuable than “eating” apples? Will Vermont brewers ever be able to rely solely on local grains and hops? Just how many people travel to Vermont to sip our drinks? Join a trio of drink producers — as well as UVM agronomist Heather Darby — as they discuss the challenges and opportunities of Vermont’s growing beer, wine, cider and spirits industries. Free samples from our sponsors and light hors d’oeuvres available before the discussion.
☛ WEDNESDAY, APRIL 30
☛ SUNDAY, APRIL 27
The Bartender Brawl MICHAEL TONN
☛ SATURDAY, MAY 3
FINALE PARTY
SALON
South End Kitchen, 750 Pine Street, Burlington, 5:30-7 p.m. RSVP required at vermontrestaurantweek.com. $5 donation. Info, 864-0505.
Parents’ Night Out
☛ FRIDAY, APRIL 25 & SATURDAY, APRIL 26
Don’t throw in the towel yet! Finish your Restaurant Week adventure at this rowdy cocktail competition. Come sample different batches of “moonshine punch” featuring Vermont Spirits’ Black Snake Whiskey made by local bartenders. The winning recipe, determined by your votes, will be named the signature cocktail of next year’s Vermont Restaurant Week. Come show your support, taste some creative mixtures and sample cheese from Vermont Creamery at the festival’s final event. The bartenders are: • • • • •
Ross Meilleur, Red Square Megan McGinn, Hen of the Wood (Burlington) Ellington Wells, Pizzeria Verità Jayson Willett, Crop Bistro Kyala Schenck, Soto Enoteca
Red Square, 136 Church Street, Burlington. 3-5 p.m. $10 at the door. Info, 864-5684.
Even foodies with kids have no excuse to miss out on Restaurant Week. Thanks to the expert childcare providers at the Greater Burlington YMCA, parents can enjoy a Friday or Saturday night on the town while their kids have fun at the Y. Childcare is available Friday, April 25, from 6 to 8:30 p.m., and Saturday, April 26, from 5:30 to 8 p.m. Food and beverage are included in the reduced fee: $12 (members), $20 (nonmembers) per child; ages 2 through 12. Participation is limited to 42 children per night. Preregistration is required. CHILD CARE
Call 862-9622 to sign up your kids, and don’t forget to make your dinner reservations ASAP. Weekend tables fill up fast!
Do you Instagram? CONTEST
SP EC IAL E VENTS
Big Picture Café & Theater, 48 Carroll Road, Waitsfield. Cocktail hour 4 p.m., movie 5 p.m. $9. Info, 496-8994.
• Sara Granstrom, Manager, Lincoln Peak Vineyard • Heather Darby, Agronomic and soils specialist, University of Vermont Extension • Joe Buswell, Whiskey distiller, Vermont Spirits • Kris Nelson, Co-owner, Citizen Cider
APRIL 25-MAY 4
Foodies everywhere love posting photos of their food to Instagram — leaving the rest of us hungry and jealous! If you’re ready to brag about your Restaurant Week adventures, upload your shots with the hashtag #vtrw and they will display in our online photo gallery. The top three pics of the week will win the photographer dinner for two at a participating local restaurant. Watch the action all week at vermontrestaurantweek.com.
#vtrw
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= New participant in 2014
MU LTI LO C ATI O N RESTAURAN TS
APRIL 25-MAY 4
R E S E R VAT
Tag your tweets and Instagram pics with
#vtrw Like us on Facebook and mention us in your posts!
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= Featuring rotating Switchback specials = This restaurant is known to compost its food scraps in the Chittenden and Central Vermont Solid Waste Districts
ER ION PLANN 1st Restaurant Choice
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Hen of the Wood
92 Stowe Street, Waterbury, 244-7300 55 Cherry Street, Burlington, 540-0534 Closed Sunday and Monday in Waterbury. Open every day in Burlington.
TELL THE WORLD HOW GREAT VERMONT TASTES!
= Serving Vermont Restaurant Week’s signature cocktail “The Champlain Sunset”
Menus in this section will be offered April 25-May 4 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information: vermontrestaurantweek.com.
For Vermont Restaurant Week, chef Eric Warnstedt will offer a three-course menu, featuring any appetizer, entrée and a single cheese plate from the entire menu with no restrictions. To best utilize the freshest seasonal produce, the bill of fare will change nightly.
$35
2nd Restaurant Choice
Phone
Res. Time
The Mad Taco
72 Main Street, Montpelier, 225-6038 2 Village Square, Waitsfield, 496-3832
Just for Restaurant Week, co-owner Joey Nagy is putting requests for nachos to rest. “I’ll only serve nachos this one time, so they’d better be badass,” he says. Look for a very special version, featuring uncommon cuts of local meat.
$25
The Skinny Pancake 60 Lake Street, Burlington, 540-0188 89 Main Street, Montpelier, 262-2253
Choice of One Group Munchie Choice of Two Crêpes
Options may include all-local specials
Choice of One Dessert Crêpe
$25 for 2
A Single Pebble
133 Bank Street, Burlington, 865-5200 A Single Pebble will offer a special tasting menu for Restaurant Week. The menu is for the whole table and consists of small portions of regular menu fare, specials and dishes that will never appear anywhere else. What you receive is up to the chef. Each dish is brought to the table as soon as it is ready and is meant to be shared family-style. The tasting menu is available as either vegetarian or nonvegetarian. Due to the communal nature of the meal, A Single Pebble cannot accommodate special dietary restrictions or allergies.
Thai Red Curry Soup Crispy Lotus Chips Garlic-Chive Dumplings Momofuku-Style Pulled Pork Sliders Red-Oil Beef Yellow Curry Cod Three-Cup Chicken Coconut Gelato
Si
ngle Peb bl
e
A
$35
Re
t stauran
ArtsRiot Kitchen
Asiana House (Burlington)
The ArtsRiot Kitchen Collective features a different chef and cuisine each night. Visit the Vermont Restaurant Week website for full menus.
Includes salad and entrée, with choice of appetizer or dessert. Sake and wine pairings available.
400 Pine Street, Burlington, 540-0406
$25 MenuS
S A LA D O P T I O N S
400 Pine
Yes, Chef
F riday, April 25 & May 2
T u esday, A pril 29
Chef George Lambertson sources from local farmers, producers and growers for his classic menu.
Handmade Food Sat u rday, April 2 6 & May 3
For Restaurant Week, chef Tommy Winrock focuses on Umbrian-style Italian fare.
Until Next Time New Orleans Champagne Brunch Su nday, April 2 7 & May 4
A Bloody Mary bar and Cajun-inflected fare are part of this new brunch.
Until Next Time Big Easy Monday M onday, April 2 8
New Orleans soul food from couple Tara and Kevin Norrell includes redbeans-and-rice and bread pudding.
191 Pearl Street, Burlington, 651-0818
During the Culinary Pub Quiz, diners enjoy avant-garde platings of French fare prepared by Matt Canning and ArtsRiot co-owner PJ McHenry.
Hawker Stall Wednesday, A pril 3 0
For Restaurant Week, chefs Jeremy Bernozzi and Andrew Burke serve up a greatest-hits menu featuring food from Japan and Malaysia.
Southern Smoke T h u rsday, M ay 1
(also available April 24) Chef Brian Stefan shows off his Charleston-honed chops with a massive plate of barbecue for two people.
Seaweed Salad
House blend of marinated seaweed
ENTR ÉE OP TI ONS
Korean Steak
Garden Salad
Hand-cut rib-eye steak served sizzling on a hot plate with Korean barbecue sauce
Daily Special
Choose one of our award-winning sushi rolls
A PPET I Z ER O P T I O N S
Offerings may include tom yum soup with chicken and soba noodles
Mixed vegetables with creamy ponzu or ginger dressing Offerings may include avocado salad with kanikama
Chicken Satay
Marinated chicken on a stick with two dipping sauces
Shrimp or Pork Dumplings Daily Special
Offerings may include shrimp or vegetable tempura or salmon carpaccio
House Special Maki Daily Special
m ulti loc ation restau rants • bu rl in gton
Below is a sample menu. Restaurant Week offerings may differ from those listed below.
APRIL 25-MAY 4
DESSERT
Choice of Dessert
Offerings may include green tea cheesecake or fried ice cream
$25
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August First Bakery & Café 149 South Champlain Street, Burlington, 540-0060 Closed Sunday.
$10 MAPLE WEEK MENU APRIL 25-MAY 4
CH O I CE O F AN Y S A N DW I C H O R S A LA D CH O I C E O F PA ST RY
Maple-Bacon Sconuts Apple Mountains With Maple Sugar Pumpkin Whoopie Pies With maple-ginger filling
White-Chocolate-Maple Blondies Maple Cookies
BU RLI N GTO N
Maple-Walnut Muffins S MA LL C O F F EE
Closed Monday.
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A PPET I Z ER OP TI ONS
AP P ET I ZE R O P T I O N S
D ES S ERT O P T I O N S
Mug of Chili
Molasses Corn Cake
Raw Slaw Salad
Rookie’s Root Beer or Rookie’s Red with a vanilla ice cream floater
Our award-winning chili, with just the right amount of heat and spice
Pulled Pork Poutine
Mini version of the Bluebird Barbecue favorite E N T RÉ E O P T I O N S
Chicken or Black Bean Smokehouse Burrito
With dirty rice, shredded cheddar, lettuce and tomato relish
Pulled Pork Sandwich
Kaiser roll piled with pork and topped with slaw. One side your choice
Betty’s Big Salad
Fried or smoked chicken, cucumber, tomato and buttermilk dressing
ENTR ÉE OP TI ONS
Cold Seafood Platter
Fresh salmon, jumbo shrimp and mussels
Lamb Tartare
Nine-Hour-Braised Lamb
Slow-cooked leg of lamb served over mashed potatoes with grilled asparagus
Cheeseburger
With grilled baguette
Roasted Beets
Golden beets with blue cheese and walnuts S A LA D O P TI ONS
Caesar Salad
Served on a challah bun with spinach salad, lettuce, tomato, onion and Cabot three-year-aged Artisan Reserve cheddar, with a side of chips
Vegetarian Ravioli
Romaine hearts, garlicky Caesar dressing, grated Grana Padano cheese, croutons, anchovies or not
Handmade ravioli served over baby spinach, goat cheese, balsamic reduction and extra-virgin olive oil
Spinach Salad
Tagliatelle With Salmon
Roasted salmon served over tagliatelle pasta with a cream sauce and peas
Half Rack of Lamb
Served with broccoli, carrots and mashed sweet potatoes
$35
Bluebird Coffee Stop Corner of College and Church streets, Burlington, 660-3429
Innovation Center: 128 Lakeside Avenue, Burlington, 540-1786
$25 MENU
Kale, red onion, celery root and apple in slaw dressing
#vtrw
Please mention that you’ll be taking part in Restaurant Week when you make your reservation at bluecatvt.com.
Blue Cat Bluebird Barbecue
Tag your tweets and Instagram pics with
1 Lawson Lane, Burlington, 363-3639
With carrots and raspberrybalsamic dressing
317 Riverside Avenue, Burlington, 448-3070
TELL THE WORLD HOW GREAT VERMONT TASTES!
Blue Cat Steak & Wine Bar
With maple frosting
Rookie’s Float
RESTAURANT WEEK TAKE-OUT SPECIAL Barbecue For Two, $29.95 Your choice of three portions of meat and four sides
$10 LUNCH SPECIAL AT BLUEBIRD COFFEE STOP AT THE INNOVATION CENTER Open Monday through Friday.
Italian Sandwich
Grilled house focaccia, ham, salami, mortadella, provolone, red wine vinaigrette, hot peppers, pickled tomato
BLUEBIRD COFFEE STOP ON CHURCH STREET Open every day.
Creemees
Creemees are back and half-priced for Restaurant Week
Bluebird Tavern
86 St. Paul Street, Burlington, 540-1786
Church & Main
156 Church Street, Burlington, 540-3040
$10 Lunch Special
$35 Dinner Menu
Closed Sunday and Monday.
Bluebird Double Burger
Ap p et i ze r O p t i o n s
A ppet i z er O p t ions
With hand-cut fries or greens
Plaid Salad
Bluebird Vegetarian Burger Housemade chickpea patty with hand-cut fries or greens
$15 Brunch Menu App etizer O p tio n s
Sliced scallop in a citrus bath with candied kumquats and pea greens
Sunchoke Poppers
Goat cheese and basil enveloped by crispy polenta
Whipped ricotta, long pepper, orange-cranberry relish
Chicken & Wild Rice Sausage Sweet potato, bacon, onion confit
Fruit in a Jar
E n t ré e O p t i o n s
Prosecco-mint syrup
Cider Doughnut Holes Vanilla sugar, milk jam Entrée O p tions
Diver Scallop Crudo
Kale, apple, red onion, honey-shallot dressing
Polenta-and-Goat-Cheese Timballo S A LA D O PTI O NS
Spring Greens
Shaved radish; sweetened, poached baby turnips; and Pitchfork Farms greens tossed with maple-balsamic dressing
Caesar
Pork Schnitzel
Buckwheat spaetzle, juniper jus
Romaine lettuce, roasted garlic crouton, Parmesan crisp, shaved Asiago and pickled shallots
Lobster Strozzapreti
ENTR ÉE O PTI ONS
Spring Pea Tasting
Housemade thyme gnocchi, turnips, carrots and summer squash tossed in a beurre monté sauce
D e s s e rt O p t i o n s
Basil-and-oregano-roasted pork loin served atop a root vegetable purée, wilted greens and berry demi-glace
Fava beans, pear, mint, jalapeño
Eggs Benedict
House-cured bacon, Fat Tire beer Hollandaise
Pea risotto, pea fricassée, pea tendrils, pea purée
Smokehouse Hash
Root vegetables, potatoes, poached egg
Warm Carrot Cake
Cast-Iron-Baked Eggs
Gnocchi
Herb-Crusted Pork Loin
Cream cheese ice cream
D ESSERT O PTI ONS
Chocolate-Pretzel Panna Cotta
Flourless Chocolate Torte Blood Orange Sorbet
$35
City Market/ Onion River Co-op
Daily Planet
15 Center Street, Burlington, 862-9647
bu rl i ngton
Spinach, mushroom, fontina
APRIL 25-MAY 4
82 S. Winooski Avenue, Burlington, 863-3659 SPE CI A L S A N DWI CH
Chicken Meatball Parmigiana Sub Served on a Stewart’s Bakery sub roll
$8.99
A ppet i z er O p t i o n s
Dessert Op ti ons
Grilled Endive
Seasonal Cheesecake
With candied bacon, pickled onion, corn bread croutons and blue cheese vinaigrette
Red Curry Mussels
With spring vegetables and toasted naan
With Vermont Creamery vanilla crème fraîche
Dark Chocolate Mousse With peanut brittle ‘spoon’
Smoked Wings
Biscotti With Island Homemade Ice Cream and Fruit Coulis
Entrée Options
$35
In hot pepper glaze with sweet onion jam
Vegetable Terrine
Vegetables layered with Vermont Creamery chèvre and ricotta cheese, hearty tomato sauce, and artichoke purée
Steak Diane
Vermont beef, hen of the wood and oyster mushroom sauce, fingerling potatoes and rustic vegetables
Seared Sea Scallops
Sweet citrus-and-green-peppercorn butter, multi-root purée and microgreen salad
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Das Bierhaus
175 Church Street, Burlington, 881-0600
El Cortijo Taqueria y Cantina 189 Bank Street, Burlington, 497-1668
Closed Monday. *Vegetarian option.
$15 MENU
APRIL 25-MAY 4
Includes one glass of draft pilsner, a traditional Bavarian pretzel and a choice of a small bite or side:
Red Cabbage*, Pommes*, Kroketten*, Haus Salad*, Käsespätzle*, Dumplings*, Grilled Asparagus*, Green Beans*, Potato Salad
$25 MENU
Choice of a small bite or side (see above) plus:
BU RLI N GTO N
$35 MENU
Choice of a small bite or side (see left) plus: EN T R ÉE O P T I O N S
Wiener Schnitzel
A veal cutlet is hand-pounded, breaded and pan-fried.
Jäger “Hunter” Schnitzel
Our Schnitzel vom Schwein is topped with haus-made mushroomgravy sauce. Don’t worry, there’s no Jägermeister!
Rouladen
E N T RÉ E
Penne and Cheese With Grilled Asparagus
Our haus cheese sauce is the perfect blend of Swiss, Gruyère, cheddar and Romano
An authentic classic. We handtenderize a flank steak and apply a mustard-and-spice rub before rolling and filling it with a delicious blend of pickles, onions and bacon.
$10 LUNCH SPECIAL Warm, Housemade Tortilla Chips With choice of salsa verde or roja
El Plato One
Choice of one taco with any two sides
$15 DINNER MENU Warm Housemade Chips Served with salsa verde or roja
El Plato Two
Choice of two tacos with any two sides Taco specials change daily. Below are two examples:
Pepita-and-Sweet-Pea Pesto and Smoked Quinoa
With Champlain Valley queso fresco, salsa verde, cilantro and onion
Yucatan Braised Pork
With fried plantains, guajillo salsa, cilantro and onion
D ES S ERT O P T I O N S
Apfel Fritter
Chopped apples are battered and fried, tossed in cinnamon sugar, then garnished with our haus-made honey-bourbon sauce. Served with vanilla ice cream.
Bananas Bierhaus
It’s like a Bananas Foster, but better.
The Farmhouse Tap & Grill 160 Bank Street, Burlington, 859-0888
Please note this menu is a sample. All items are subject to change depending on seasonal availability.
TELL THE WORLD HOW GREAT VERMONT TASTES!
$10 LUNCH SPECIAL
$10 LUNCH AND DINNER MENU
Cup of Soup
Half Special Sandwich
Mixed Greens Half Special Sandwich
$25 DINNER MENU APPET I Z ER
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Lewis Creek Farm Potato Croquettes
Champlain Valley Creamery queso fresco, pickled pepper relish EN T R ÉE
LaPlatte River Angus Farm Dry-Aged Beef Burger
Spring Brook Farm raclette, smoked pork jowl, fennel jam, pea shoots DES S ERT
Maple Pot de Crème
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Guild Fine Meats
111 St. Paul Street, Burlington, 497-1645
Pecan shortbread, whipped cream
Choice of Soup or Garden Salad Choice of Brownie, Cookie or Doughnut While they last!
Halvorson’s Upstreet Café 16 Church Street, Burlington, 658-0278
Juniper
41 Cherry Street, 651-0080
D RI N K
$15 LUNCH MENU
$35 DINNER MENU
One 16-oz. Vermont Draft Beer
S NAC K O P T I O N S
STA RTER OP TI ONS
Maple Sea-Salted Nuts, Marinated Olives, Pickles and Feta, Clothbound Cheddar Fritter, Daily Ceviche, Grilled Vegetables with Sauce Romesco
Green Pea Soup
21+ only. See your server for the day’s selection. E N T RÉ E O P T I O N S
Choose your favorite Halvorson’s burger: Eight ounces of fresh, lean, hand-shaped beef.
California
Avocado, Swiss cheese, bacon
S A N DW I C H O P T I O N S
Vermont
Boucher Farms blue cheese, sautéed mushrooms
Black Sesame Roasted Turkey
Teriyaki
Hot-Pressed Porchetta
Served grilled-cheese style Grilled pineapple, caramelized onions
Classic
Vegetarian
Black-bean-corn relish, avocado cream D E S S E RT
Flint corn polenta cake, pickled ramps, ramp mustard
Vermont Lamb Chili ENTR ÉE OP TI ONS
Pan-Seared Duck Breast and Leg Confit
Endive, lentils, rhubarb-cherry jus
Grass-Fed Beef Burger
Grilled Strip Loin Steak
Salt-roasted fingerling potatoes, bone marrow, roasted green beans, red wine jus
Hemp-Seed-Whole-Grain Burger
American, Swiss or cheddar
F EAT UR ED C O C KTA I L
Wild-Mushroom-andAsparagus Risotto
The Lindy Hop, $9
Black truffle, sunny duck egg
$15
Starbird Fish Wild Coho Salmon Fennel, spring onions, smoked saffron broth DESSERT
Choice of Dessert
L’Amante
Leunig’s Bistro & Café
Menu changes daily based on seasonal products. The menu below is a sample. Closed Sunday and Monday.
A PPET I Z ER O P T IONS
126 College Street, Burlington, 863-5200
115 Church Street, Burlington, 863-3759
BU RL I NGTO N
Vermont Spirits Coppers Gin, sweet vermouth, Fernet Branca, Urban Moonshine citrus bitters and orange soda
Daily In-House Creations
APRIL 25-MAY 4
Arepa, queso fresco, micro-cilantro
Served with choice of fries or salad
Bailey Melt
Green Salad Pan-Seared Scallops
French Onion Soup Housemade Pâté
ANTIPASTI O P TION S
S E CO N D I O P T I O N S
Carpaccio of Roasted Portobello
Grilled Hanger Steak
With arugula and truffled aioli
Poached Egg
With soft red onions and fried leeks
Pancetta-Wrapped Roasted Prunes
With frisée lettuce, shaved Parmigiano and balsamic reduction P RIMI O P TIO NS
Spaghettini, Garlic, Artichokes, Lemon, Thyme and Chile Flakes Penne Bolognese Ricotta Gnocchi, Peas, Fava Beans and Oyster Mushrooms
House Salad EN T R ÉE O P T I ONS
Classic Coq au Vin
With white bean purée and rapini pesto
Served with garlic mashed potatoes and sautéed baby spinach
Grilled Swordfish With Caponata
Pan-seared sole, brown-butter sauce with capers and lemon, served with basmati rice pilaf and sautéed baby spinach
Roasted Leg of Lamb
With grilled asparagus and red wine reduction
$35
Sole Meunière
Artichoke Duo
Crispy quinoa-dredged artichoke and oven-roasted artichoke with chickpea-and-fava-bean croquette. Served with sautéed spring peas, Jerusalem artichokes, cauliflower and asparagus tossed in a tahini sauce and topped with cashew “cheese” D ES S ERT
Profiteroles Sundae
Vanilla ice cream with chocolate, caramel sauce, toasted almonds and whipped cream
$35
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New Moon Café
203 North Winooski Avenue, Burlington, 863-8278
Closed Saturday.
Dinner served Wednesday through Saturday.
$10 LUNCH MENU
APRIL 25-MAY 4
Select two of the three categories listed. All meals come with a choice of one mini cupcake. (Vegan and glutenfree options available.) H AL F S A N DWI CH O P T I O N S
Turkey Club
Roast turkey, avocado, caramelized onions, turkey bacon, smoked Gouda and garlic mayo
Grilled Portobello
BU RLI N GTO N
Grilled portobello mushroom, caramelized onions, Vermont cheddar and spicy mayo
Nantucket Chicken
Eden
Greens, strawberries, red grapes, dried cranberries, blue cheese crumbles, toasted walnuts and raspberry vinaigrette
Caesar
Romaine, Parmesan, toasted croutons, fresh-cracked black pepper and Caesar dressing
Vegan Red and Green
Field greens, tomatoes, tofu, fresh basil, strawberries and balsamic vinegar S O UP O P T I O N S
Choices change daily. This is a sample menu.
With avocado, blue cheese crumbles, tomato, fresh-cracked black pepper and sourdough
Chicken and Dumpling
Tomato Basil and Mozzarella
Tomato Bisque
Vegan CurriedChickpea Salad
Truffled Corn Chowder
Spicy Black Bean
Red Hen Baking Company bread, Vegenaise, lettuce, tomato and pickle
House
Pizzeria Verità
A N T I PA ST I O P T I O N S
Fior di Latte, Speck, Marinated Olives, Soppressata, Marinated Artichokes I N S A L ATA O P T I O N S
Mista
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Local mixed greens with red wine vinaigrette and goat cheese
Rocket
Arugula, fennel, roasted pine nuts, pecorino Romano and balsamic vinaigrette
Insalata Colorata
Roasted seasonal beets, avocado and microgreens in citrus vinaigrette P I ZZA O P T I O N S
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Margherita Diavola
Spicy soppressata, provolone, tomatoes, fresh basil, EVOO
Salsiccia e Funghi
Tomatoes, housemade fennel sausage or hot Italian sausage, fior di latte, mushrooms, Grana Padano, fresh basil, EVOO
All appetizers include focaccia
Artichoke Spread, Housemade Yogurt Cheese, Bacon Marmalade, Roasted Olives, Stuffed Cherry Peppers, House Salad PI ZZ A O P TI ONS
Margherita
Jessica
Yukon gold potatoes, roasted sweet onion, rosemary, olive oil and sea salt
Pesto Caprese
Fresh tomatoes, fresh mozzarella and housemade pesto DESSERT OP TI ONS
Barrio Bite But Bigger (Winner of the 2013 Sweet Start Smackdown)
Housemade ice cream sandwich with amaretti cookies (gluten-free)
San Marzano tomatoes, fresh mozzarella, basil and extra-virgin olive oil
Barrio Bakery Tart à la Mode
Pepperoni
$15
San Marzano tomatoes, fresh mozzarella, Vermont Smoke & Cure pepperoni and basil
Pepperacha
Same as above, with Sriracha and crushed red pepper
Green Mountain
Field greens, roasted red peppers, Vermont goat cheese, tomatoes, carrots and balsamic vinaigrette
Includes insalate and pizza with choice of antipasti or dolce
A PPET I Z ER OP TI ONS
Apples, Green Mountain Blue Cheese Gore-Dawn-Zola, ricotta, mozzarella, arugula and honey
S I D E S AL AD O P T I O N S
156 St. Paul Street, Burlington, 489-5644
TELL THE WORLD HOW GREAT VERMONT TASTES!
Pizza Barrio
150 Cherry Street, Burlington, 383-1505
Brussels Sprouts
Fior di latte, brussels sprouts, speck, pecorino Romano, garlic, EVOO
Rucola
Tomatoes, arugula, fior di latte, Parmigiano-Reggiano, fresh basil, EVOO
Quattro Formaggi Mais
Fire-roasted sweet corn, crème fraîche, speck, fior di latte, fresh basil, Parmigiano-Reggiano, EVOO
Capricciosa Vegetariana Tomatoes, artichokes, olives, grape tomatoes, fresh basil, mozzarella, Grana Padano
Revolution Kitchen 9 Center Street, Burlington, 448-3657
Closed Sunday and Monday. (V) Denotes vegan. (GF) Denotes gluten-free. RK_7NVT_2014.pdf
A PPET I Z ER OP TI ONS
Nachos
Guacamole-filled wontons, Cuban black beans, cashew queso and salsa fresca (V)
Salad Roll
Lemongrass tofu, rice noodles, lettuce, aromatic herbs and carrots in rice paper. Served with a zesty peanut dipping sauce (V/GF)
Raw Kale Salad
Tomatoes, fior di latte, fresh basil, oregano, EVOO
Gluten-Free Margherita
Lacinato kale with dried cranberries, roasted pumpkin seeds and shaved Grana Padano cheese in maple-cider dressing. Vegan nut cheese available upon request
D O LC I
EN T R ÉE OP TI ONS
Sorbetto: Orange or Chocolate Tiramisu
$25
1
3/13/14
6:09 PM
Ravioli
good
Asparagus, roasted mushrooms and chèvre with a sage-butterpecan-garlic sauce DESSERT OP TI ONS
Banana Cream Pie
for you
Vegan Chocolate Cake
Infused with Switchback Brewing Company ale and topped with mock buttercream frosting (V)
Carrot Cake
With Vermont Creamery cream cheese frosting
food.
$25
Sweet Potato Enchilada
Corn tortillas layered with sweet potato, sautéed spinach and Vermont Creamery goat cheese. Topped with black beans and served with brown rice and salsa. Vegan nut cheese available upon request
Laksa Noodle Pot
Broccoli, bok choy, carrots and tofu with rice noodles in a spicy coconut broth (V/GF)
vegetarian.
San Sai Japanese Restaurant 112 Lake Street, Burlington, 862-2777
The Scuffer Steak & Ale House
148 Church Street, Burlington, 864-9451 CH E F’S CH O I CE
A PPET I Z ER O P T IONS
Salmon Skin Salad
With ginger-cilantro-and-lime aioli
Daikon Dengaku
EN T R ÉE O P T I ONS
802.862.2777
Local chèvre, Vermont maple vinaigrette, radishes and carrots over mesclun greens
Reservations Recommended
This multicourse dinner showcases a wide variety of our cuisine. The delicacies change according to the chef’s whim. Below are a few examples:
Vermont Greens
APRIL 25-MAY 4
Fried Baby Artichokes
Steak Frites
Sushi Sampler
Eight-ounce New York strip in blue cheese butter with garlic fries
Slow-Simmered Pork Belly Green Tea Ice Cream
Mushrooms & Rigatoni
Cultivated mushrooms, asparagus, garlic, spinach, bread crumbs and truffle oil
$35
Grilled Swordfish With mango salsa
D ES S ERT O P T I ONS
Strawberry Shortcake Flourless Chocolate Cake
Shanty on the Shore
181 Battery Street, Burlington, 864-0238
APP ETIZER O P TION S
D E S S E RT O P T I O N S
Escargot
Shanty Pie
Baked in our garlic-and-herb Cabot Creamery butter
Rhode Island Calamari
Boston Loligo squid, lightly breaded, fried and tossed with banana peppers, garlic butter, salt and pepper
Mussels
Prince Edward Island mussels with basil and tomato E NTRÉE O P TIO NS
All entrées are served with coleslaw, roll and choice of baked potato, rice, seasonal veggies, linguine, homemade macaroni-and-cheese or Shanty fries
Boiled Maine Lobster Lobster Roll
Silky chocolate mousse pie with chocolate crust and whipped cream on top
Banana Cream Pie Amaretto Pie
White chocolate, amaretto, sliced almonds and whipped cream
$25
The Spot
210 Shelburne Road, Burlington, 540-1778 Dinner available Wednesday through Sunday. A PPET I Z ER O P T I O N S
Mola Mola Madness
Chicken Wings
Homemade black bean burger with lettuce, tomato and onion on a brioche roll.
Cabarete Salad
Shaved Laplatte River Angus Farm steak sandwich with peppers, onions and plenty of melted cheese.
Livin’ the Dream
Two fish tacos with mango salsa, lettuce, red cabbage and chipotle sauce on grilled tortillas. Served with tortilla chips and homemade salsa
Six wings with a choice of blue cheese, Cajun aioli or barbecue dipping sauce Fresh hearts-of-romaine lettuce with Asiago cheese, croutons and housemade Caesar dressing Red and golden beet salad with goat cheese and spiced nuts over arugula, tossed with lemon-pepper dressing
Crab Cake EN T R ÉE O P T I O N S
Baja Longboard Jam
Beer-braised pork enchiladas with rice and refried beans
The Indo Reef Dance
Chunks of lobster meat with mayonnaise and celery, served on a hot dog roll
Thai red-curry-coconut shrimp with tofu and sautéed vegetables over rice
Lobster and Haddock au Gratin
Laplatte River Angus Farm beef burger with braised kale, sautéed onions and Vermont Farmstead Windsor Blue cheese.
Fresh lobster meat and haddock broiled in a light Mornay sauce
BU RL I NGTO N
$25
112 Lake Street • Burlington www.sansaivt.com
Vermont Burger
The Hamilton
The Peahi
Sweet Chipotle Pork Sandwich Our sweet, slow-cooked pork with a kick! Topped with seared pineapple chunks and served on a brioche bun DESSERT OP TI ONS
Pineapple Carrot Cake Samoan Bread Pudding Cheesecake
$15
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Sherpa Kitchen
119 College Street, Burlington, 881-0550
716 Pine Street, Burlington, 864-0505
Full descriptions available online.
BU RLI N GTO N
APRIL 25-MAY 4
South End Kitchen at Lake Champlain Chocolates
$8.99 LUNCH SPECIAL
$15 DINNER MENU
B EVE RAG E O P T I O N S
S O UP O P T I O N S
Homemade Lemonade
Daal
Himalayan Spiced Iced Tea
Saag Daal
Mango Lassi
A PPET I Z ER O P T I O N S
Nepali Chai
Samosa Pinwheel
AP P ET I ZE R O P T I O N S
Vegetable Pakora
Daal
EN T R ÉE O P T I O N S
Aloo Chop
Lamb Momo
Pakora
Daal Bhaat Tarkari
Samosa
Chow Mein
$10 BREAKFAST SPECIAL Two-Organic-Egg Sandwich
On housemade English muffin, with local bacon and Cabot cheddar
Choice of Doughnut One Cup of South End Kitchen House-Blend Coffee Fair Trade and 100 percent organic
E N T RÉ E O P T I O N S
All of our curries are served with rice and papadam (crispy chickpea wafers)
Momo Chicken Saag Chicken Tikka Masala Lamb Bindalu Saag Paneer Chana Masala
Sweetwaters
120 Church Street, Burlington, 864-9800
$10 LUNCH SPECIAL
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Boyden Burger
Char-grilled local ground beef, fresh arugula, Cabot cheddar cheese and grilled Granny Smith apple on a toasted Portuguese roll
Misty Knoll Chicken Sandwich
Smoked Misty Knoll chicken salad in a light strawberry-mayo dressing, candied bacon, hard-boiled egg and Bibb lettuce
$25 DINNER AP P ET I ZE R O P T I O N S
EN T R ÉE O P T I O N S
Grilled Vegetable Lasagna
Zucchini, yellow squash, eggplant, vine-ripened tomato, Maplebrook Fine Cheese burrata, arugula pesto and balsamic reduction
Pancetta & Scallops
Pan-seared scallops, crispy housecured pancetta, Cabot cheddar grits, unagi sauce and spicy mayo
Peppered Bar Steak
Char-grilled bar steak in a peppercorn crust with butterpoached red potatoes and Port-wine-and-Boucher-BlueCheese demi-glace D ES S ERT O P T I O N S
Nitty Gritty CornmealFried Oysters
Island Homemade Ice Cream
Grilled Asparagus Salad
With macerated fruit and lemon custard
Spiced Nitty Gritty Grain Company cornmeal-crusted oysters, served with spicy remoulade sauce and shredded romaine lettuce Garlic-marinated asparagus, mesclun greens and Blue Ledge Farm chèvre in a rosemary vinaigrette with toasted crostini
Curried-Beef Spring Rolls
Red-curry beef in crispy wonton skins with Napa cabbage slaw and coconut cream
Served with whipped cream and peanut butter
Lemon Pound Cake
Maple Crème Brûlée
The Whiskey Room at Rí Rá Irish Pub 176 College Street, Burlington, 860-9401
A P P ETI ZER
Whiskey-Cured Salmon
Water crackers topped with caper-chive cream cheese, red onion, English cucumber and house-cured salmon ENTR ÉE
Apple-Spiced Honey-Pork Spare Ribs Pork ribs slow-cooked for 26 hours, basted in a bourbon barbecue sauce. Served with honey-glazed carrots and cheddar-bacon mashed potatoes DESSERT
Bacon-Bourbon Brownies
Served with vanilla ice cream and topped with a bourbon ice cube
$15
The Bagel Place
1166 Williston Road, South Burlington, 497-2058
Lox
$10 LUNCH SPECIAL
Meal includes choice of beverage, choice of cookie or muffin, plus soup or chips. SAN DWIC H C HO I CE S
All sandwiches are served on choice of bagel, wrap or bread from O Bread Bakery
Buffalo Chicken
Sliced buffalo chicken, ranch dressing, pepper jack cheese, lettuce, tomato and onion
Classic Italian
Genoa salami, capicola, prosciutto, provolone cheese, green pepper, lettuce, tomato and onion
Maple-Glazed Ham
Sliced ham, smoked Gouda cheese, pesto, lettuce, tomato and onion
Caprese
Prosciutto ham, basil, tomato and mozzarella cheese drizzled with housemade balsamic vinaigrette
Hummus With Veggies
Hummus, sprouts, cucumber, lettuce, tomato and onion
Subject to change depending on seasonal availability. A PPET I Z ER
Three Oysters on the Half Shell EN T R ÉE
Wood-Grilled Hanger Steak
With buttermilk whipped potatoes, braised greens and sauce Bordelaise D ES S ERT
Mocha Mousse Cake
$35
Chicken Salad
Our special-recipe chicken salad topped with cheddar cheese, lettuce and tomato
Roast Beef
Roast beef, horseradish mayo, Swiss cheese, lettuce, tomato and onion
Classic BLT Tuna Salad Egg Salad Turkey Club
Double-Smoked Turkey
Smoked turkey, smoked Gouda, honey mustard, roasted red peppers, lettuce, tomato and onion
Chicken Guac
Chicken with garlic mayo, bacon, lettuce, tomato, onion and guacamole
Healthy Living Café
222 Dorset Street, South Burlington, 863-2569
The Lake-View House
1710 Shelburne Road, South Burlington, 865-3900 Closed Sunday. A PPET I Z ER O P T IONS
Side of Coleslaw Choice of Small Cookie
New England Clam Chowder
Our version of this classic is made from scratch with applewood-smoked bacon, freshly chopped clams and Pacific Gold russet potatoes EN T R ÉE O P T I ONS
Atlantic Baked Haddock
Freshly caught and never frozen. Cooked with white wine and served with Cabot cheddar mashed potatoes and seasonal vegetables
Cabot Chicken Dinner
Grilled chicken finished with Cabot cheddar cheese sauce. Served with Cabot cheddar mashed potatoes and seasonal vegetables D ES S ERT O P T I ONS
Crème Brûlée
A house specialty, crafted in a unique flavor especially for Restaurant Week
Cinnamon-Apple Crisp
Handmade daily with chunks of apple, cinnamon-nutmeg syrup and a streusel topping
$35 I S TO R I
C
H
R
T
Barbecue-Pork-Belly Sandwich on Ciabatta Bread
Rocket Salad
Mixed greens with blue cheese, apples, red onions, dried cranberries, almonds, arugula and maple-balsamic vinaigrette dressing
N
$10 LUNCH SPECIAL
APRIL 25-MAY 4
BURLI N GTO N • SO U TH BU RL IN GTO N
Pesto Veggie
Tomato, spinach and mozzarella cheese with pesto
Smoked Atlantic salmon, plain cream cheese, capers, tomato and onion
Guild Tavern
1633 Williston Road, South Burlington, 497-1207
E
ST AU R A
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Pauline’s Café
1834 Shelburne Road, South Burlington, 862-1081
Oysters Rockefeller
$15 LUNCH SPECIAL
Wine pairing is an additional $5 per selection. VE G A N P L AT E
APRIL 25-MAY 4
White Bean Hummus and Chips Smoked Vegetable TLT
Smoked, roasted vegetables; tofu; lettuce and tomato on toast with vegan Green Goddess dressing
Coconut Tapioca Pudding
SO U TH BURLI N GTON
With burnt-orange sauce AVE RAG E J O E
Vermont Lamb Burger
Beet-and-Orange Salad
Local beets, Impastata ricotta, mixed greens, spiced walnuts and balsamic glaze EN T R ÉE O P T I O N S
Short Rib Ravioli
Petto di Pollo (Chicken) Prosciutto e Mozzarella
Vermont Trout
Pomodoro e Mozzarella
lu.lu Bourbon-Pecan Ice Cream
D ES S ERT O P T I O N S
lu.lu Bourbon-Pecan Ice Cream Crêpe
$25 MENU
Coconut Tapioca Pudding
AP P ET I ZE R O P T I O N S
Choice of Sauternes, Port or Prosecco
With burnt-orange sauce
(Tomato, mozzarella)
Salsiccia e Broccoli Rapini (Hot or mild sausage)
Funghi e Spinaci
(Portobello mushrooms, spinach)
Polpette Parmigiana
My Dad’s secret-recipe meatball, marinara and Parmesan cheese
Pecan-and-Smoked-Beef Carpaccio
Egg Drop Soup, House Wonton Soup, Wonton Soup, Hot & Sour Soup, Vegetable Noodle Soup AP P ET I ZE R O P T I O N S
Pork or Vegetable Pot Stickers, Two Spring Rolls, Garden Salad, Dim Sum in Spicy Peanut Sauce, Spicy Popcorn Chicken E N T RÉ E O P T I O N S
Chicken Chow Fun Pad Thai
Spicy Hunan Country Chicken Chicken Gwin Jin Chef’s Lo Mein
vermont restaurant week.com
Broccoli & Garlic Sauce
18
Kung Pao Chicken or Beef
Spicy, Crispy Pork Grand Marnier
Burger con Pollo e Pancetta e Pesto
Grilled burger of freshly ground chicken, pancetta and pesto, with pesto mayo, arugula, tomatoes and onions
$25 DINNER MENU P R I M I OP TI ONS
Insalata Verdure Zuppa del Giorno SEC ONDI
Arrosto Petto di Pollo al Mattone
Brick-grilled chicken breast, creamy polenta, broccoli rabe and a balsamic-reduction sauce
Filetto di Merluzzo en Crosta de Erbe
Parmesan-and-herb-crusted Alaskan cod fillet, oven-dried tomatoes, wilted spinach and creamy risotto DOLC I
Oysters on the Half Shell
SOUP OPTIONS
Pancetta, Pomodoro e Rucola
Risotto Primavera
With beets vinaigrette
Chef’s Noodle Bowl
FIND FOODIE EVENTS
PA N I N I O P TI ONS
Brilliant carrot sauce, arugula and root chips
With minted aioli, fries and vinaigrette-dressed salad
Crispy Sesame Shrimp Like us on Facebook and mention us in your posts!
Zuppa del Giorno
Melanzane (Eggplant)
Cannoli
The Windjammer Restaurant and Upper Deck Pub 1076 Williston Road, South Burlington, 862-6585
No lunch on Sunday.
#vtrw
A PPET IZER
Vegan Wild-Mushroomand-White-Bean Cake
Silver Palace
Tag your tweets and Instagram pics with
$10 LUNCH MENU
In anchovy-tomato butter with arugula and shaved Vermont Farmstead cheese
1216 Williston Road, South Burlington, 864-0125
TELL THE WORLD HOW GREAT VERMONT TASTES!
Full descriptions online. No lunch on Monday.
Choose one of our grill-pressed sandwiches, served on housemade ciabatta bread with a mesclun salad.
With pan-fried ramps, oyster mushrooms and garlic baguette
Wine pairing is an additional $5 per selection.
Pulcinella’s
100 Dorset St., South Burlington, 863-1000
Broiled Shrimp Over Garlic Rice Spicy Malaysian Chicken Bowl Over Rice Spicy Thai Chicken Over Pan-Fried Noodles Crispy Coconut Shrimp With Creamy Coconut Sauce Triple Fragrance Buddha’s Delight
A PPET I Z ER OP TI ONS
Jumbo Lump Crab Cake
With citrus-cracked-pepper sauce and preserved lemon
Oysters on the Half Shell
Three oysters served on the half shell with sides of Srirachahorseradish sauce and Champagne mignonette
Beef Tenderloin Skewers
Broccoli & Organic Spinach With Steamed Chicken
A pair of grilled beef tenderloin skewers served with a brandy-greenpeppercorn cream sauce
D ES S ERT O P T I O N S
EN T R ÉE OP TI ONS
Cheesecake With Berry Sauce Four-Layer Chocolate Cake Ice Cream
Choose chocolate, vanilla or coconut
$25
Salad bar is included.
Pork Rib Eye
Prime-grade boneless pork rib eye with a mustard cream sauce and sweet bourbon onions
Fruits de Mer Salmon
Atlantic salmon with a scallopshrimp-corn-bread stuffing, then finished with a lobster-chive Hollandaise sauce
C.A.B. Sirloin
Certified Angus Beef 7-ounce handcut sirloin with sherried mushrooms and crispy fried onions, finished with Bordelaise sauce
Vermont Fettuccine Enter Our
Vermont Fresh Pasta Company vegan-curry fettuccine tossed with Competition seitan (marinated in lime juice and forcarrots, the best chicken ginger), sautéed zucchini, sauce recipe. summer squash,wing roasted portobello Visit and our sweet Facebook mushrooms, cilantro peas in Indonesian coconut page sauce for
details! DESSERT OP TI ONS
Ice Cream Sandwich
Housemade peanut-butter-and-jelly ice cream between two gingersnap cookies
Belgian-ChocolateKahlua Mousse
$35 l oc al , f r esh, or i gi nal
1076 Williston Road, S. Burlington
862.6585
Wooden Spoon Bistro
1210 Williston Road, South Burlington, 399-2074 APP ETIZER O P TION S
Crab Cake
With pineapple salsa and chipotle aioli
Spring Pea Soup
Cold Soba Noodle Salad
With fresh spring vegetables, Vermont Soy tofu and ginger-soy vinaigrette
Boneless Short Ribs
With whipped potatoes, asparagus and rhubarb jam
Classic Wedge Salad
D E S S E RT O P T I O N S
With bacon, tomatoes, red onion and buttermilk-blue-cheese dressing
Duck Tacos
With apple-cabbage slaw and brown-butter mayo
Cheesecake of the Day Flourless Chocolate Cake With raspberry purée
The chalkboard menu will change each day to feature one cheese-and-charcuterie plate, one small plate and one entrée for $35. For an additional $10, the bartender will pair each of your courses with a specially selected beer.
$35
$25
E NTRÉE O P TIO NS
Oven-Roasted Salmon
With sweet-pepper cream, chive rice and salmon-caper salad
Grilled Rainbow Trout
With crispy potatoes, asparagus and rosemary-balsamic vinaigrette
Wooden Spoon Bistro Junior’s Italian
85 South Park Drive, Colchester, 655-0000
$10 LUNCH MENU AP P ETIZER
Choose either one small bowl of soup or one small salad:
Tortellini en Brodo, Minestrone, Soup of the Day, Garden Salad, Caesar Salad EN TRÉE
Focaccia Sandwich of the Day
$25 DINNER APP ETIZER O P TION S
Fresh Focaccia Bread Choice of Soup
Tortellini en Brodo, Minestrone or Soup of the Day
Small Garden Salad E NTRÉE O P TIO NS
Penne à la Vodka
Vodka-cream sauce sautéed with prosciutto, onion, mushroom and marinara and served over penne pasta
Pasta Primavera
Spinach, broccoli, mushroom, onion, red bell pepper, carrot, peas, garlic and black olives sautéed in a white wine or white-wine-and-marinara sauce over penne pasta
Pasta Bolognese
Our traditional Italian meat sauce sautéed with carrot, red onion, red wine and a touch of cream over penne pasta D E S S E RT O P T I O N S
Vanilla Crème Brûlée Chocolate Mousse Cup Tiramisu
Kahlua-and-espresso-soaked sponge cake with sweet mascarpone
Three Brothers Pizza & Grill 973 Roosevelt Highway, Colchester, 655-5550
$10 LUNCH SPECIAL Switchback-BBQ-Beef Brisket Sandwich
Slow-roasted beef brisket glazed with our homemade Switchback barbecue sauce, Cabot cheddar, maple-caramelized onions and coleslaw on a country-style rustic roll. Served with sweet potato chips and a mini cannoli
Soup and Sandwich
Switchback chili topped with Cabot extra-sharp cheddar cheese and a Vermont BLT with bacon, lettuce, tomato, sliced green apples, Cabot cheddar cheese and mayo on honey-wheat bread. Served with a mini cannoli
$15 MENU A PPET I Z ER
Choice of Any Salad
Including Vermont maple-balsamic and Caesar salads
ENTR ÉE OP TI ONS
Mr. Billy S. Goat Pizza
Topped with Alfredo sauce made with roasted red peppers, mushrooms, Monument Farms Dairy heavy cream, Vermont Creamery chèvre, Cabot extrasharp cheddar, Vermont maplecaramelized onions and spinach
Vermont Mac-and-Cheese Bacon Burger
Eight-ounce burger topped with crispy bacon and macaroni and cheese made with extra-sharp cheddar cheese, rotini pasta and caramelized shallots. Served with a side of seasoned fries
APRIL 25-MAY 4
SOUTH BURLI N GTO N • WI NO O SKI • CO LC H EST E R
With crispy prosciutto and sweet cream
Mule Bar
38 Main Street, Winooski, 399-2020
Vermont Bolognese
Our housemade Vermont beef Bolognese sauce, tossed with cavatappi pasta and served with garlic bread DESSERT OP TI ONS
Frosty Rookies Root Beer Float Fried Brownie Bites Topped With Fried Ice Cream Homemade Cannoli
FIND FOODIE EVENTS
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Vermont Tap House
70 Marshall Avenue, Williston, 879-7060
Closed Monday.
S A LA D
Green Mountain Salad
APRIL 25-MAY 4
Local mixed greens, baby spinach, local tomatoes, sliced cucumber and shredded carrots tossed with house honey-balsamic vinaigrette P I ZZ A O P T I O N S
WI LLI STO N • ESSE X J U N CTI O N • SO U TH H ERO • ST. ALBAN S
The Better Buffalo
FIND FOODIE EVENTS
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20
Café Mediterano
17 Park Street, Essex Junction, 878-9333
Buffalo-ranch base, mozzarella, red onion, applewood-smoked bacon and Buffalo chicken. Baked, then drizzled with ranch dressing
The El Camino
Garlic-and-butter base, mozzarella, chicken, black beans, roasted corn and diced tomatoes. Baked, then drizzled with cilantro-lime drizzle
The Margherita
Garlic-and-butter base, fresh mozzarella and sliced tomatoes. Baked, then topped with fresh basil
$25 LAMB DINNER
$25 DINNER MENU
On Sunday, April 27; Saturday, May 3; and Sunday, May, 4, Café Mediterano will be spit-roasting a whole lamb to share with diners just for Vermont Restaurant Week. The $25 price for the traditional, celebratory Bosnian meal will include:
Grape leaves stuffed with rice. Served with pita bread
Choice of Roast Lamb or Falafel
Spinach-filled Bosnian pastry
Salad Fresh, Homemade Bread
A P P ETI ZER OP TI ONS
Dolmades Hummus
Served with pita bread
Spinach Pie Burek
Buttery phyllo dough stuffed with beef ENTR ÉE OP TI ONS
Mixed Grill Platter
DES S ERT
A platter filled with spit-roasted lamb-and-beef gyro meat, grilled chicken and garlicky cevapi sausages. Served with salad, tzatziki sauce, rice and warm pita bread
Fried Dough
Choose it topped with powdered sugar and Vermont maple syrup or vanilla ice cream with raspberry sauce
$25
Falafel & Veggie Platter
A hearty serving of spiced chickpea fritters with fresh vegetables. Served with salad, tzatziki sauce, rice and warm pita bread DESSERT OP TI ONS
Baklava
Choose classic, Nutella or maple versions of the flaky pastry
Blue Paddle Bistro
84 Main Sports Grill
316 Route 2, South Hero, 372-4814
84 North Main Street, St. Albans, 528-5215
Closed Sunday, Monday and Tuesday. All items are subject to change depending on seasonal availability.
Choice of nonalcoholic drink included with meal.
AP P ET I ZE R O P T I O N S
Mixed Greens
Topped with fresh roasted beets, strawberries, housemade maple pecans and Vermont Creamery chèvre
Paddle Caesar Salad
Crispy romaine, housemade dressing, garlic croutons and fresh Parmesan cheese
Sautéed Tiger Shrimp
Served over maple-chipotle-sweetpotato polenta cakes
Spicy Duck-and-Vegetable Spring Rolls
With Thai sweet chile dipping sauce
Phoebe’s Crab Cakes With mango tartar sauce E N T RÉ E O P T I O N S
Gorgonzola-Crusted Filet Mignon
Topped with caramelized onions and Gorgonzola. Served over mashed potatoes and finished with garlic, basil, roasted cherry tomatoes and balsamic reduction
Oat-and-Five-Spice-Crusted Chilean Sea Bass
Over frisée-and-roasted-beet salad, fresh grapefruit suprèmes and shaved fennel. Finished with citrusand-maple beurre blanc
Mixed Grill
Honey-mustard-glazed quail and grilled tiger shrimp served with green onion, red pepper and Manchego-potato pancakes
Pan-Seared, Oven-Roasted Duck Breast With shiitake-and-portobellomushroom risotto
Nightly Vegetarian Special See Blue Paddle Bistro website.
A PPET I Z ER OP TI ONS
The Bobwhite Burger
Choice of Small Salad
Eight-ounce burger, applewoodsmoked bacon and Cabot cheese served on a Kaiser roll
Deep-Fried Veggies
Vegetarian Sandwich
Choice of Soup
Half-Dozen Wings Jalapeño Poppers
Filled with cream cheese and served with chipotle aioli for dipping
Poutine
A near-the-border favorite! Our hand-cut fries, covered in cheese curds and homemade gravy EN T R ÉE OP TI ONS
Reuben Sandwich Philly
D ES S ERT
Shaved steak with peppers, onions, mushrooms and provolone cheese
Triple-Chocolate Brownie
Buffalo Chicken Wrap
Served warm, then topped with vanilla Island Homemade Ice Cream and homemade hot fudge
Chicken tenders tossed in your favorite sauce, together with lettuce, tomato and your choice of ranch or blue cheese. Served in a wrap
$35
Montréal SmokedMeat Sandwich
Montréal smoked meat with yellow mustard and your choice of cheese. Served on rye bread
Sautéed zucchini, onions, peppers and mushrooms served on ciabatta with maple-balsamic dressing or pesto
The Mi Casita Salad
Ground beef with lettuce, salsa fresca and shredded cheese topped with mild house salsa, guacamole and sour cream. Served in a deep-fried tortilla bowl
Daily Maple Special DESSERT OP TI ONS
Brownie Sundae Root Beer Float Fried Ice Cream
$25
Maple City Diner
17 Swanton Road, St. Albans, 528-8400 Mi l ks h a ke O ptions
One Federal Restaurant & Lounge 1 Federal Street, St. Albans, 524-0330
A PPET I Z ER O P T IONS
Chai-Tea-and-Vanilla
Valor Ale Beer-Battered Shrimp
Cookies ’n’ Cream
Shrimp beer-battered in 14th Star Valor and served with ginger-chile dipping sauce
E ntrée O ptions
Mixed Green Salad
Maple City Burger
Bacon-cheddar burger cooked with real Vermont maple syrup and served with hand-cut fries
Biscuits and Gravy
Vermont sausage gravy and a touch of maple served over buttermilk biscuits
Bacon Waffle
Bacon-stuffed Belgian waffle with maple butter
Chicken Salad Club with Hand-Cut Fries
Triple-layered with mayo, lettuce, tomato, onion, bacon and cheddar cheese, as well as walnuts and grapes
House maple-balsamic vinaigrette EN T R ÉE O P T I ONS
N.Y. Strip Steak
Grilled 12-ounce N.Y. strip steak with Gorgonzola-bacon cream sauce, cheddar smashed potatoes and sautéed parsnips
Portobello-Pesto Linguine
Grilled portobello mushrooms, cherry tomatoes and housemade pesto (from One Fed’s garden-grown basil), tossed with linguine D ES S ERT
Maple Crème Brûlée
D essert
$15
$25
The Kitchen Table Bistro
Sonoma Station
1840 West Main Street, Richmond, 434-8686
99 Bridge Street, Richmond, 434-5949
Menu changes daily based on seasonal products. Below are a few choices from last year’s Vermont Restaurant Week menu. Closed Monday.
Closed Sunday and Monday.
The menu below is a sample. Small P lates
Sweet P l ates
Roasted Beet Salad
Cream Cheese Pound Cake
Cider-Steamed Maine Mussels
With grilled Red Hen Baking Company bread, herbs and aioli
Vermont Steak Tartare With crispy potatoes, assorted pickles and tiny Half Pint Farm greens Larg e P lates
Maplebrook Fine Cheese Ricotta Gnocchi With roasted mushrooms, ramp pesto and tiny basil
Grilled Vermont Steak Frites With grilled red onions and tarragon aioli
All-Day-Roasted Pork Shoulder
With grits and herb salsa verde
A PPET I Z ER O P T I O N S
DESSERT OP TI ONS
Switchback-Tempura Fish Taco
Warm Flourless Chocolate Cake
With green cabbage, tomatoes, poblano chiles and spicy chile-lime crema
With coffee ice cream, caramel sauce and smoked Bourbon sea salt
With candied almonds and vanilla crème Anglaise
Whole-Leaf Caesar Salad
With garlic croutons and shaved Parmigiano-Reggiano
With blueberry ice cream, crème Anglaise and blueberry sauce
Bittersweet Chocolate Pudding
EN T R ÉE O P T I O N S
$25
With strawberries and cream
Open-Face ChocolateCoffee Sundae
With vanilla cream and salted-chocolate crunchies
$35
Black Bean Ravioli and Achiote-Tempura Shrimp
st. alb ans • ri c h mond
Fresh crème brûlée with a touch of the chef’s family’s Valley Farm maple syrup
Maple Cream Pie
With fresh horseradish, smoked LaPlatte River Angus Farm beef tongue and tiny Half Pint Farm greens
APRIL 25-MAY 4
Lemon Bread Pudding
Spiced black-bean-and-Cabotcheddar ravioli, with crispy tempura shrimp, grilled pineapple, baby spinach and roasted-jalapeño cream sauce
Lavender-and-Black-PepperCrusted Ahi Tuna
With garlic mashed potatoes, green beans, Bärenjäger Honey Liqueur, beurre blanc and balsamic reduction
Grilled Red-Curry Tofu
Served with blistered green beans, warm wheat-berry-vegetable salad. Topped with pumpkin seeds
FIND FOODIE EVENTS
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Toscano Café Bistro 27 Bridge Street, Richmond, 434-3148 Closed Monday.
AP P ET I ZE R O P T I O N S
EN T R ÉE O P T I O N S
Chilled Gazpacho, Creamy Garlic-Potato Soup, Soup du Jour, Petite Green Salad, Petite Caesar Salad
Housemade SpinachRicotta Malfatti
E N T RÉ E O P T I O N S
Grilled Vegetable Sandwich Housemade Italian Sausage & Peppers
RIC HM O ND • WAI TSFI EL D • WARREN
AP P ET I ZE R O P T I O N S
Herbed Feta Dip Wild Mushroom Crostini
22
Neill Farm Steak
With potato-and-turnip gratin
Pot de Crème
Cavatelli Bolognese
Shrimp, mussels and housemade Italian sausage with saffron risotto
$35 DINNER MENU
Hartshorn Certified Organic Farm’s Bibb Lettuce Salad
Cannellini beans, housemade pork sausage and fresh herbs
Cavatelli Bolognese
Toscano Seafood Paella Fish du Jour D ES S ERT O P T I O N S
Chocolate-Chambord Tiramisu Lemon-Blueberry Crème Brûlée
Scallop Ceviche S A L AD
Petite Green Salad
The Elusive Moose
6163 Main Street, Waitsfield, 496-6444 Closed Monday and Tuesday. D ES S ERT O P T I O N S
Ricotta Gnocchi
Chocolate Moose
Topped with mushrooms, truffle oil, roasted tomato and Romano cheese in tarragon demi-glace
Seven-Veggie Salad
ENTR ÉE
With toasted nuts, crème Anglaise and maple-walnut ice cream
Curried Veggie Strudel
Served with raisin-tossed Israeli couscous, roasted tomato sauce and a yogurt drizzle
Smoked, Bacon-Wrapped Meatloaf
Topped with truffle-and-mushroom sauce. Served with caramelizedonion mashed potatoes and seasonal veggies
Johnny Cakes
Crème Brûlée
Cream of Mushroom Soup
Braised, Stuffed Chicken Thighs
A P P ETI ZER
Roasted-corn-and-pepper cakes, black bean salsa, cilantro crema and queso fresco
With fresh berries and a lace cookie
E N T RÉ E O P T I O N S
102 Forest Drive, Lincoln Peak Village Warren, 583-6800
Chocolate cake enrobed in dark chocolate, with whipped cream and shaved dark chocolate
Assorted veggies tossed with frisée lettuce in jardinière vinaigrette Enhanced with sherry and topped with mushroom chips
Timbers Restaurant Closed Tuesday & Wednesday.
AP P ET I ZE R O P T I O N S
Stuffed with spicy housemade sausage, peaches and stewed tomatoes. Served with beans and rice and sautéed spinach
vermont restaurant week.com
Slow-Roasted Duck Confit Cassoulet
Rich, hearty ragout with pork, veal and beef
Rich, hearty ragout with pork, veal and beef
FIND FOODIE EVENTS
Gnocchi-like pasta tossed with toasted pine nuts, garlic and basil
Spring Vegetable Risotto
Local ramps, asparagus, peas, mint and sun-dried tomato
48 Carroll Road (off Route 100), Waitsfield, 496-8994
$35 MAD RIVER FARMER’S DINNER MENU
$15 LUNCH MENU APRIL 25-MAY 4
Big Picture Café & Theater
Apple Strudel
$25
Grapefruit-Glazed Salmon
Wood Mountain Fish salmon with a grapefruit-and-balsamic glaze, Israeli couscous, roasted shallots, snow peas and caramelized cauliflower DESSERT
Cold Hollow Cider Beignets and Cream
$25
Café Provence on Blush Hill 45 Blush Hill Road, Waterbury, 244-7822
A P P ET I ZE R O P T I O N S
Caesar Salad in a Crispy Cheese Cup With shrimp
Escargot Provençal
With tomato, garlic, Pernod, wilted baby spinach and a petite salad
Curried Calamari on Forbidden Rice E N T RÉ E O P T I O N S
Baked Haddock Provençal
Over creamy polenta with basil-pesto cream sauce
Chicken Cordon Bleu
With garlic mashed potatoes and lemon-butter sauce
D E S S E RT O P T I O N S
Stuffed Crêpe
With orange-strawberry cream and chocolate sauce
Flourless Chocolate Cake With raspberry coulis
$35
A PPET I Z ER O P T I O N S
Haricots Verts Salad
Tiny green beans, radicchio, Bibb lettuce and candied walnuts in vinaigrette
DESSERT OP TI ONS
Key Lime Pie
With stewed blueberries
Oreo Pâté
Country Pâté
Crafted from locally harvested Oreo livers, with pistachios, berry purée
Truffled Mushroom Toast
$25
With baguette and accoutrements Grilled Red Hen Baking Company bread, truffled crimini mushrooms and Parmesan EN T R ÉE O P T I O N S
Duck Duck
Warm, house-cured duck leg confit, smoked duck breast, bitter greens, Bayley Hazen Blue cheese, cranberries and pickled red onions
Chana Masala
Chickpeas, tomatoes, garam masala, basmati rice
Pork Ragout
Cured pig cheeks, bacon, house sausage, kale and tomato sauce over fresh rigatoni
The Reservoir Restaurant & Tap Room 1 South Main Street, Waterbury, 244-7827 A P P ET I ZE R O P T I O N S
Spinach Salad
Bacon, tomatoes, roasted garlic, smoked-tomato vinaigrette, Red Hen crostini
Brie
Flash-fried Blythedale Farm brie, serrano pepper jam E N T RÉ E O P T I O N S
Vermont Beef Burger
Jasper Hill Harbison cheese, caramelized onions, arugula, house-cut fries
Salmon Florentine
Fennel risotto, yellow pepper velouté
Seared Duck Breast
Juniper & cherry sauce, frisée, thyme couscous
Vegetable Napoleon
Portobello, tomato, red pepper, basil, tahini, garbanzo beans, tofu, cilantro basmati rice, balsamic reduction D E S S E RT O P T I O N S
Raspberry-Thyme Cheesecake Crêpe
Chocolate, strawberry, mascarpone
$25
The
RESERVOIR Downtown Waterbury - 244-7827
Michael’s on the Hill
4182 Waterbury-Stowe Road, Waterbury Center, 244-7476 Closed Tuesday.
$35 MENU CELEBRATING THE CREAMERIES OF VERMONT
Please inform us of specific dietary needs in advance. Our full spring menu is also available. Enjoy the menu with wine pairings for $58.
Spiced Carrot Soup
With minted Maplebrook Fine Cheese yogurt Laurent Miquel Chardonnay ’12, Béziers Languedoc – $8
Organic Greens & Sprouts
APRIL 25-MAY 4
WATERBURY • WATERBU RY C E NT E R
Tian of Grilled Vegetables
Eggplant, zucchini, roasted tomato and wilted spinach with tomato-tarragon beurre blanc and tobacco onions
Prohibition Pig
23 South Main Street, Waterbury, 244-4120
With Bonnieview Farm Ben Nevis, ramp vinaigrette and crispy shallots Client: Prohibition Pig Date: 01/23/12 Job Title: Beer Advocate Ad
Smoked Pork Loin
Scale 1:1 Keyline to print: NO
Colors Cyan
Magenta Yellow Black
With polenta frites and Mansfield Dairy mushroom cream Louis Latour “Valmoissine” Pinot Noir ’11, France – $10 Production Notes:
The artwork and materials for this piece is to be examined carefully upon receipt. If material is deficient or does not comply with your requirements, please contact: Driven Studio - Jeff Price 1 Lawson Lane, Studio 140 Burlington, VT 05401 802.343.4665 / jeff@drivenstudio.com
Vermont Creamery Chèvre & Maplebrook Fine Cheese Ricotta Zeppole With house-preserved strawberry compôte Bisol “Jeio” Prosecco Brut NV Veneto – $8
Green Mountain Coffee or Vermont Artisan Tea Selections
FIND FOODIE EVENTS
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23
Piecasso Pizzeria & Lounge 1899 Mountain Road, Stowe, 253-4411
For $10, add a beer pairing to each course. AP P ET I Z ER O P T I O N S
STO WE • HARD WI CK • M ON TPELI ER
APRIL 25-MAY 4
TELL THE WORLD HOW GREAT VERMONT TASTES! Tag your tweets and Instagram pics with
#vtrw
Baby-Arugula-Smoked-Blue-Cheese-and-Pear Salad With Meyer lemon vinaigrette
Grilled Shrimp
Served over creamy polenta with fried salami and Marsala glaze
FIND FOODIE EVENTS
vermont restaurant week.com
24
87 South Main Street, Hardwick, 472-7126 A P P ETI ZER OP TI ONS
Italian Greens-and-Herb Salad
Romaine lettuce, endive, Kalamata olives, Italian parsley, basil, lemon, honey and extra-virgin olive oil
Arancini
Lightly fried, mozzarella-filled arborio rice balls. Served with smoked tomato ragout ENTR ÉE OP TI ONS
E N T R ÉE O P T I O N S
Orecchiette
Chicken Marsala
With toasted breadcrumbs, prosciutto, extra-virgin olive oil, kale and Parmesan cheese
Shrimp Scampi
With wild-mushroom-and-rosemary stuffing and wilted spinach
Pan-roasted chicken breast with mushroom-Marsala sauce, garlic-Parmesan mashed potatoes and sautéed vegetables Jumbo shrimp sautéed with garlic, fresh basil and grape tomatoes. Tossed with fettuccine in a white wine sauce
Green-Tea-Poached Tempeh
Rhapsody Natural Foods tempeh poached in an apple-cider-green-tea broth served over black lentils and kale, then finished with crispy onions and apple cider glaze
Pan-Roasted Chicken Marsala DESSERT OP TI ONS
Ricotta-Orange Pound Cake
With sweetened strawberries and fresh whipped cream
Housemade Espresso Granita Topped with shaved chocolate
DES S ERT
$25
Your Choice of Any Homemade Dessert on Our Menu
$25
Asiana House (Montpelier) 43 State Street, Montpelier, 225-6180
Sake and wine pairings available. Closed Sunday.
Capitol Grounds Café 27 State Street, Montpelier, 223-7800
$10 LUNCH SPECIAL B EV ER AG E OP TI ONS
S A L AD O P T I O N S
EN T R ÉE O P T I O N S
Seaweed Salad
Korean Spicy Tofu Soup
Garden Salad
Mixed vegetables with creamy ponzu or ginger dressing
Rice, vegetables, egg and marinated beef served sizzling in a hot stone pot
Avocado Salad
Kiss the Dragon Maki
Assorted seaweed in a light sesame-vinegar dressing
Avocado, cucumber, kanikama and tobiko with Japanese mayo dressing AP P ET I ZE R O P T I O N S
Chicken Satay
Grilled skewers served with peanut sauce and sweet-and-sour cucumber sauce
Vegan Samosa
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Positive Pie (Hardwick)
Mixed vegetables in spring roll skin, served with sweet chile sauce
Sushi Appetizer
Chef’s choice of fresh-cut fish over rice
Bibimbap
Tempura soft-shell crab, mango, spicy mayo and avocado topped with unagi and wasabi tobiko. Served slightly torched with spicy teriyaki sauce and sweet miso sauce
$25
16-ounce Cup of Iced Coffee, Hot Coffee or Tea, Fresh-Squeezed Flat or Sparkling Lemonade 12-ounce Latte or Chai 16-ounce Switchback Brewing Company Ale S A N DW I C H OP TI ONS
Choose a whole sandwich or half sandwich with side.
Grilled Cheese With Apple Fresh Turkey Prosciutto di Parma S I D E O P TI ONS
Small Green Salad with Balsamic Vinaigrette, Cup of Greenfield Highland Beef Chili, Soup du Jour, Vermont Cookie Love Cookie, Bag of Deep River Snacks Chips
$35 DINNER
Served after 5 p.m. on Fridays and Saturdays BEV ER AGE OP TI ONS
Draught Beer, Glass of Wine; 16-ounce Cup of Iced Coffee, Hot Coffee or Tea; 12-ounce Latte or Chai DI NNER OP TI ONS
Choose any two.
Small Green Salad Cup of Greenfield Highland Beef or Veggie Chili Soup du Jour Creamy Artichoke Dip
With arugula, Parmesan and Cabot cheddar, topped with crispy prosciutto
Daily Choice of Handmade Empanadas Housemade RoastedVegetable Lasagna Flourless Chocolate Torte With raspberry coulis
Tiramisu Maple-Almond Cannoli
Hunger Mountain Coop Deli and Café 623 Stone Cutters Way, Montpelier, 223-8000
Slider Trio
Featuring a tuna Niçoise panini, pulled pork and a sweet-and-spicy tempeh quesadilla
$9
J. Morgan’s Steakhouse 100 State Street, Montpelier, 223-5222
Teriyaki Beefsteak
A PPET I Z ER O P T I O N S
Soaked in our secret marinade, grilled to your liking and glazed with our housemade teriyaki. Topped with scallions, sesame and grilled pineapple
Vermont Salad
Mixed greens topped with Vermont Creamery goat cheese, cranberries, golden raisins, toasted pecans, cucumbers, red onions and a Vermont-maple-balsamic vinaigrette
Pesto-Crusted Haddock
Switchback-Steamed Mussels
Andouille sausage, leeks, garlic, shallots, herbs, baby spinach, butter and Switchback Brewing Company ale
Truffle Chips
Finished with panko crumbs, Parmesan cheese and sautéed grape tomatoes DESSERT OP TI ONS
Fresh Strawberry Cake
French vanilla cake layered with fresh strawberries and sweetcream frosting
Fred’s Calamari
Seasoned and lightly fried, then tossed with spicy pepperoncini, white wine, garlic, roasted red peppers and butter
Devil’s Food Cheesecake
EN T R ÉE O P T I O N S
Rich layers of chocolate cake and vanilla cheesecake, finished with ganache and fresh whipped cream
Truffled Mushrooms & Pappardelle
$35
Gorgonzola-Crusted New York Strip
Grilled to your liking and crusted with melted Gorgonzola cheese and Dijon mustard
La Brioche
52 State Street, Montpelier, 223-8646
89 Main Street, Montpelier, 229-0443
Closed Monday and Tuesday.
Closed Sunday.
For Vermont Restaurant Week, chef Crystal Maderia will offer a choice of any appetizer, entrée and dessert from the entire menu. A seasonal menu will be posted on the Kismet website soon.
$35
MO NTP EL I ER
Wide egg pasta with a blend of wild mushrooms, shallots, garlic, fresh herbs, a touch of butter, Parmesan cheese and white truffle oil. May be served with smoked chicken
Kismet
APRIL 25-MAY 4
DA I LY H OT LUNC H O FFER I NG
Includes choice of beverage and cookie
Monday: Meat Lasagna Tuesday: Chicken Curry Wednesday: Eggplant Lasagna Thursday: Chicken & Biscuits Friday: Jambalaya Saturday: Chef’s Choice
$10
FIND FOODIE EVENTS
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25
NECI on Main
118 Main Street, Montpelier, 223-3188
Positive Pie (Montpelier) 22 State Street, Montpelier, 229-0453
Lunch and dinner served Tuesday through Saturday.
APRIL 25-MAY 4
$10 LUNCH SPECIAL
$25 DINNER MENU
F I R ST C O UR S E OP TI ONS
AP P ET I ZE R O P T I O N S
A PPET I Z ER O P T I O N S
Battered, fried oyster with arugula, fried lemon and spicy remoulade
Shrimp, PEI mussels, littleneck clams and white fish in saffron broth
Parsnip Gratin
Hanging Tenderloin Panzanella
Carrot-Ginger Soup
Potato Gnocchi
Fried basil leaf
Mushrooms, mushroom emulsion, potato consommé
Classic Caesar Salad
Poached Cod
Romaine, garlic croutons, shaved Parmesan, anchovy
Clams, butter sauce, olive-oil-herb sauce
E N T RÉ E O P T I O N S
Grilled Chicken & Grape Skewers
Smoked Salmon Club
A NECI classic: rye bread, lettuce, tomato, onion, caper aioli, house-cut fries
MO NTP ELI ER
Chicken Sandwich
Housemade roll, lettuce, tomato, onion, bacon, avocado, garlic aioli, house-cut fries
Chickpea sauce, truffled chicken jus EN T R ÉE O P T I O N S
New England Pot Roast
Braised beef, root vegetables, pan jus
Pan-Seared Arctic Char
Meyer lemon fingerling potatoes, turnips, peas, golden beets, Béarnaise sauce
Greek Tofu Wrap
Marinated Vermont Soy tofu, olive tapenade, red onion, feta, roasted red pepper, lettuce, cucumber-tzatziki salad
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Grapefruit suprèmes, Bayley Hazen Blue cheese and poppy seed dressing
Flatbread
Romesco sauce (with nuts), grilled shrimp, salt-cured zucchini, cilantro, red onion and Vermont Creamery chèvre
Chickpea-Flour Manicotti
Chickpea-flour crèpes filled with Vermont Soy tofu, grilled vegetables, spicy carrot purée, wilted spinach and crispy leeks
$25
Sarducci’s Restaurant and Bar 3 Main Street, Montpelier, 223-0229
$10 LUNCH SPECIAL
No Lunch on Sunday AP P ET I Z ER O P T I O N S
Beet-and-Dill-Cured Salmon, Microgreens, Crème Fraîche Triple-Cream Custard, Balsamic Cherries, Spiced Hazelnut Baby Lettuce, Chorizo Brittle, Orange, Alpine-Style Cheese, Smoked-Paprika Vinaigrette E N T R ÉE O P T I O N S
Seared Monkfish, Squid-Ink-and-Mustard Mashed Potatoes, Wilted Spinach Duck Ramen, Winter Squash, Kale Seaweed, Egg Yolk, Butter, Corn, Duck Cracklings Blue-Cheese-and-Pecan Ravioli, Red-Wine-Poached Pear, Cranberry Compôte DES S ERT
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Arugula Salad
C H O I C E O F D ES S ERT
Items may change due to availability of seasonal ingredients. Closed Monday.
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S EC O N D C O UR SE OP TI ONS
Northeast Family Farms hanger steak, Maplebrook Fine Cheese mozzarella and sherry vinaigrette
Apples, eggplant, pecans, goat cheese, cranberries, sautéed greens, eggplant sauce
Salt
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Spring-dug parsnips, caramelized onions and Thistle Hill Farm Tarentaise cheese
Cioppino
Vegetarian Farro Risotto
207 Barre Street, Montpelier, 229-6678
TELL THE WORLD HOW GREAT VERMONT TASTES!
Fried Oyster
THI R D C OU R SE OP TI ONS
Flourless Chocolate Cake, Salted-Caramel Ice Cream, Curd-Filled Cream Puff
$35
EN T R ÉE OP TI ONS
Includes soft drink of your choice
Rosemary-Poached Shrimp* With local red and yellow beets, endive, oranges, mixed greens, pistachios and citrus vinaigrette
Grilled Salmon*
With cucumber-dill salad, grilled asparagus, potato croquette and saffron vinaigrette
Slow-Roasted Pulled Pork Panini
With housemade pickles, Swiss cheese, Dijon mustard aioli and a side of French fries
Baked, Stuffed Littleneck Clams
With bacon, onions, herb breadcrumbs, potato crisps and lemon aioli ENTR ÉE OP TI ONS
Sesame-Crusted Sushi-Grade Tuna*
In a soy-ginger glaze with spring vegetable caponata and spinach
Grilled Salmon*
With cucumber-dill salad, grilled asparagus, potato croquette and saffron vinaigrette
Pub Filet Steak*
With caramelized-onion mashed potatoes, broccolini, Gorgonzola and housemade steak sauce DESSERT OP TI ONS
$25 MENU
Maple Pudding Cake
A PPET I Z ER OP TI ONS
Key Lime Mousse*
Arugula-andGorgonzola Salad* Mini Flatbread
Brie, cheddar, wild mushrooms, walnuts, mizuna greens and balsamic glaze
Dark-Chocolate-and-MaltedCrème-Anglaise Parfait* * Gluten-free selections
Three Penny Taproom 108 Main Street, Montpelier, 223-8277
Cornerstone Pub & Kitchen 47 North Main Street, Barre, 476-2121 Closed Sunday and Monday.
Chicken Liver Pâté
A PPET I Z ER O P T IONS
Wild Maine Mussels
Arugula, dried cherries, toasted pine nuts, citrus vinaigrette
With roasted onion and toast
Fried Vermont Goat Cheese
In ginger broth, with kelp frites
Chinese Barbecue Pork Wings
Pot de Crème
With Asian slaw
PEI Mussels
White wine, garlic, toasted crostini EN T R ÉE O P T I ONS
Mushroom Ravioli
Toasted pine nuts, Vermont goat cheese, portobello-Marsala sauce
Pan-Roasted Mahi
Roasted parsnips, couscous, coconut-curry cream sauce
Barbecue-Braised Pork Shank
Smoked bacon and jalapeño mac and cheese D ES S ERT O P T I ONS
Nightly Mason Jar Dessert Special
$25
Ariel’s Restaurant
29 Stone Road, Brookfield, 802-276-3939
Positive Pie Tap & Grill 65-69 Main Street, Plainfield, 454-0133
Closed Monday & Tuesday. FIRST C O URSE
T H I RD CO U RSE O P T I O N S
Ramp Hummus, Herbed Goat Cheese and Romesco Dips
Grilled Skirt Steak with Chimichurri
Served with housemade, wood-oven-baked everything bagels
With spring-garlic-roasted fingerling potatoes and buttered spinach
SE COND C O URSE op tions
Confit of Vermont Chicken
Wild-Leek-and-Potato Soup With roasted-ramp-and-potato dumplings
Ahi Tuna Ceviche
Jicama, cilantro, red onion, tomato and lime, served with masa-flour crisps
Salad of Spring Greens In maple-sherry vinaigrette
With farro pilaf and springvegetable-and-wildmushroom ragout
Crispy Skate Wing
With lemon-caper-brown-butter sauce, herbed spaetzle and arugula
Cornmeal-Cheddar Waffle
With spring-vegetable-and-wildmushroom ragout and cheese tuile D E S S E RT O P T I O N S
Dark-Chocolate-and-SaltedCaramel Bar With Mexican vanilla ice cream
Strawberry-Rhubarb Crisp With ginger ice cream
$35
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
Garden of Eden Salad
Four Cheese Mac-and-Cheese
Mesclun with tofu, feta, pepitas, cucumber, red onion and broccoli in lemon-tahini dressing
Grecian Chop
Romaine lettuce with feta, pepperoncini, Kalamata olives, tomato, onion and cucumber in oregano vinaigrette S EC O N D C O UR S E O P T I O N S
Crispy Calamari
With shaved lemon, shaved red onion, crispy chickpeas and lemon aioli
Flatbread
White garlic, pulled-chicken confit, caramelized onion, mushrooms, blue cheese and fresh herbs
Cavatappi in a mix of mascarpone, Swiss, Romano and Cabot cheddar cheeses
Arugula-Pesto Chicken
Organic chicken thigh confit with cherry tomatoes and roasted Red Bliss potatoes
Grilled Salmon
With pico de gallo, wild rice, sautéed zucchini and lemon tahini
Steak Frites
montpelier • barre • brookfield • pl ainfield
Mexican chocolate, pumpkin-seed brittle
$25
APRIL 25-MAY 4
Grilled hanger steak and hand-cut fries with chimichurri sauce
$25
Roasted Tomato Bruschetta
Grilled house baguette topped with tomato-basil compôte, arugula and a balsamic drizzle
Poutine
Local duck gravy and Maplebrook Fine Cheese curds served over hand-cut fries
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Simon Pearce Restaurant 1760 Quechee Main Street, Quechee, 295-1470 AP P ET I Z ER O P T I O N S
Creamy White-Bean Crostini
Tomato-wild-mushroom ragout, served over crispy oyster mushrooms with Vermont feta
APRIL 25-MAY 4
Organic Kale Caesar
Organic kale, roasted-garlic dressing and Rory’s croutons E N T R ÉE O P T I O N S
Horseradish-Crusted Cod
Black Krim Tavern
21 Merchants Row, Randolph, 728-6776 Full descriptions online. Closed Sunday and Monday.
$10 LUNCH MENU
Includes medium and large plate with choice of small plate or dessert
LA R G E PLAT E OP TI ONS
M EDI U M P L ATE OP TI ONS
Parmelee Farm Burger
Roasted Rumble Brook Farm Rabbit
Shrimp Sushi Roll
Crispy leeks, herb mashed potatoes, balsamic-shallot reduction
Pulled Pork Panini
The Simon Pearce Burger
Chicken Tacos
Truffled ketchup, housemade mustard, kimchi, Parmesan and parsley fries
Porcini Mushroom Risotto
$25 DINNER MENU
Includes large plate with choice of small plate or dessert
Chicken Liver Pâté Greens Root Vegetable Latkes
Coconut Beluga Lentils
L A R GE P L ATE OP TI ONS
Roasted acorn squash, braised greens and white balsamic essence
Seared Trout
D E S S ERT O P T I O N S
Parmelee Farm Braised Chicken
Vanilla Bean Crème Brûlée
QU EC H E E • RAND O L P H • SH EL BURN E
Key Lime Cheesecake
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Crab & Yam Salad
With pineapple compote, toasted coconut
Back Beyond Farm Roasted Beef
$35 S M A LL PLAT E OP TI ONS
DESSERT OP TI ONS
Smoked-Bluefish Savory Cheesecake
Ginger-Peanut Truffle
Turmeric-Pickled Egg
Green Tea Cookies & Lemon Pudding
Mango Cream
Braised Lima Beans Corn Soup
Barkeaters Restaurant
La Villa Bistro & Pizzeria
Closed Monday.
Gluten-free substitutions can be made in most cases. Wine pairings from our shop next door, Enoteca Wine & Provisions, to be determined.
97 Falls Road, Shelburne, 985-2830
$10 LUNCH SPECIAL Bark Burger
EN T R ÉE O P T I O N S
Pan-Seared Sea Bass
Grilled LaPlatte River Angus Farm beef burger, egg, cheddar, crispy onions, spicy ketchup and fries
Sea bass in mango buerre blanc with baby-arugula-sweet-potatoand-quinoa salad in citrus vinaigrette
$25 MENU
Grilled-VegetablePolenta Napoleon
AP P ET I ZE R O P T I O N S
Mussels
PEI mussels, Vermont butter, garlic, lemon, white wine, grilled baguette
Black-Bean-andQuinoa Cakes
A P P ETI ZER OP TI ONS
Butternut Squash Soup
With Vermont honey and apple
Blood Orange, Golden Beet & Fennel Salad ENTR ÉE OP TI ONS
Misty Knoll Farms Chicken Cacciatore Over Parmesan risotto
Zucchini, summer squash, asparagus, peppers and Vermont Creamery fromage blanc in roasted-tomato-basil sauce
Three-Pepper and Sautéed Tomatoes With Fresh Basil Pesto
Steak Frites
Over Gorgonzola polenta
Grilled flank steak, fries and wasabi-horseradish sauce
Black beans, quinoa, carrots, onion, garlic, cilantro and cumin with avocado-lime sauce
Raspberry Molten Lava Cake
Roasted-Beet Salad
Cookie Sundae
Greens, roasted beets, Vermont Creamery chèvre and Vermont maple walnuts
3762 Shelburne Road, Shelburne, 985-2596
D ES S ERT O P T I O N S
Over housemade fettuccine
Porchetta
DESSERT OP TI ONS
Tiramisu
With Vermont Creamery mascarpone
Chocolate Oblivion Torte
Made with local eggs and Cabot butter
$25
The Bearded Frog
5247 Shelburne Road, Shelburne, 985-9877
APP ETIZER O P TION S
D E S S E RT O P T I O N S
Basil-White-Bean Dip
Bittersweet Flourless Chocolate Cake
With roasted cherry tomatoes, cucumbers and toasted gyro bread
House-Cured-Salmonand-Frisée Salad
With shaved red onion, marinated red peppers, citrus vinaigrette and caper-chèvre marble rye toast points
Shirley Temple Sorbet Duo Angel Food Cake
With berry compôte and citrus whipped cream
In a bacon-graham-cracker crust
$25
E NTRÉE O P TIO NS
Closed Monday and Tuesday. A PPET I Z ER O P T I O N S
DESSERT OP TI ONS
Tourterelle Salad
Strawberry-andRhubarb Crisp
Arugula, artichokes, roasted pecans, cranberries and Vermont Creamery Bonne Bouche goat cheese in balsamic vinaigrette
Served with homemade ice cream
Chocolate Pavé Whipped cream
Soupe du Jour
Walnut Cake
Thon Maison
Poached pear and vanilla ice cream
Crêpe Saisonnière
$35
Tuna-and-grape tartare with a gaufrette potato and salmon caviar Crêpe filled with sausage, wild ramp pesto, brie and sun-dried tomato
Barbecue-Braised Chicken
With spring lima bean hash, root vegetable slaw and fried corn bread
EN T R ÉE O P T I O N S
Château Bistro Steak
Crispy Tofu-Cake Salad
Grilled Brant Farm hanger steak with garlic mashed potatoes and fiddlehead ferns in shallot demi-glace
Baby spinach, chickpea salad, haricots verts, red wine vinaigrette and toasted gyro bread
Duck Burger
Truite Printanière
Vermont brie and maple-glazed mushrooms on a Bristol Bakery caramelized onion bun. Served with rosemary-Parmesandusted sweet potato fries
Roasted rainbow trout with leeks, shiitake mushrooms and shaved fennel in a dill vinaigrette
Délice Végétarien
Grilled lentil steak, portobello mushrooms, local mozzarella with red pepper coulis
3 Squares Café
Antidote
221 Main Street, Vergennes, 877-2772
35 C Green Street, Vergennes, 877-2555
This menu is not served on Monday and Tuesday.
Full descriptions available online. All prescriptions include a dessert. Closed Sunday and Monday.
$35 CACAO MENU APP ETIZER O P TION S
Roasted Radish Salad Cacao-nib vinaigrette
Ceviche Verde
Shrimp, snapper, cacao-nib cracker
Cacao-Smoked Dorado Papaya, cilantro oil
Cacao-Studded Country Pâté Lardo, accompaniments
Empanada
Cinnamon-and-cacao-braised short rib, red mole, crema agria
$25 PRESCRIPTION #1
$25 PRESCRIPTION #3
E N T RÉ E O P T I O N S
A PPET I Z ER
A P P ETI ZER
Chocolate Pasta
Drunken Tuna
Caesar Salad
EN T R ÉE O P T I O N S
ENTR ÉE OP TI ONS
Angry Chicken Tacos
Hot Pastrami
Grilled-Asparagus-andPickled-Ramp Tacos
Antidote Chicken Club
Wild mushrooms, whipped ricotta, truffle oil
Cacao-Crusted, SerranoHam-Wrapped Scallops Spring pea purée, vanilla bean beurre blanc
“Cacao au Vin”
$25 PRESCRIPTION #2
Cacao-Breaded Pork Schnitzel
A PPET I Z ER
Whipped potatoes, spring vegetables
Herbed spaetzle, brown-butter sauce
Peppercorn-and-CacaoRubbed Rib Eye Horseradish crema
D E S S E RT O P T I O N S
Mayan Sipping Chocolate Trio of House Truffles Churros
Pork Confit & Cheddar Farm Board EN T R ÉE
Basil-Ale Mussels
Tree Huggin’ Dirt Worshipper Veggie Burger
$35 PRESCRIPTION A P P ETI ZER
Seasonal Green Salad ENTR ÉE OP TI ONS
Paella Spring Chicken
DESSERT OPTIONS
Available for all prescriptions
Trinitario ganache
Carrot Cake
Vanilla-Bean-and-CacaoNib-Infused Panna Cotta
Tres-Maple Bread Pudding
Minted berries
APRIL 25-MAY 4
SH ELBURN E • NE W HAVEN • VE RG E NN ES
Mushroom-Chive Cheesecake
With strawberry-Grand-Marnier sauce, toasted-almond toffee and vanilla ice cream
Tourterelle
3629 Ethan Allen Highway, New Haven, 453-6309
Cheryl’s Chocolate Silk
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Black Sheep Bistro
253 Main Street, Vergennes, 877-9991 AP P ET I Z ER O P T I O N S
Chicken Ravioli
Shelled soybeans mixed with sesame-seaweed salad, scallions, bok choy, red and orange peppers, then tossed with sesame-soy dressing
With oven-roasted ratatouille and basil pesto
Black Olive Caesar
VERG ENNES • M I D D LEBURY
E N T R ÉE O P T I O N S
Lobster Entrée Salad
With citrus-coconut dressing
Pork Chop
With bourbon-lime sauce, wilted spinach and lardons
Duck-Leg Confit
With celery-root slaw and mango-Champagne vinaigrette CH O I CE O F D ES S ERT
$25
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Wasabi-Panko Tuna
Sushi-grade Ahi tuna hand-breaded to order with wasabi powder and panko bread crumbs, served crispy on the outside, rare in the center. Served with housemade citrussesame soy sauce and sesameseaweed salad, garnished with wasabi peas
Our Famous Salad Bar EN T R ÉE OP TI ONS
All entrees are served with choice of one side. Add $1 for an additional vegetable du jour. You choose the flavor: plain, teriyaki, blackened, Hollandaise, raspberry or with lemon and butter
Top Sirloin Steak
Champagne Chicken
A Fire & Ice favorite! Twin 5-ounce boneless, skinless chicken breasts sautéed with mushrooms and finished in a rich sauce of white wine, veal demi-glace and Monument Farms cream
English-Cut Prime Rib
Our classic untrimmed roast — a half-pound slice of well-marbled, USDA Choice-graded rib eye — slow-roasted in our special ovens. Crusted with our house spice blend and served with jus
Vermont Fresh Pasta Ravioli Five large, eggless ravioli stuffed with artichokes, spinach and mushrooms, tossed with cherry tomatoes, artichoke hearts, shallots and fresh spinach in a velvety mushroom velouté DESSERT OP TI ONS
Crème Brûlée Flourless Chocolate Cake
$25
Eight-ounce top sirloin smothered with sautéed mushrooms and onions
The Lobby
7 Bakery Lane, Middlebury, 989-7463
Two Brothers Tavern 86 Main Street, Middlebury, 388-0002
Menus also available downstairs at Two Brothers Lounge & Stage.
Sautéed Escargot
$10 LUNCH SPECIAL
Ploughman’s Appetizer
Country Cheddar Biscuits With Switchback-andSausage Gravy
With herbes de Provence and grilled bread Country pâté, lamb merguez sausage, Grafton Village Cheese cheddar and Twig Farm goat cheese
Tomatillo Gazpacho
With pickled cucumber and roasted cherry tomatoes
$25 MENU
E N T R ÉE O P T I O N S
A PPET I Z ER OP TI ONS
Duck Burger
Fried Tomato Salad
With orange-mango chutney and watercress on a Bristol Bakery caramelized onion bun
Smoked-Seafood Entrée Salad
Smoked mussels, trout and salmon; endive; and dill dressing
Black-Bean-Quinoa Burger
With coleslaw and cheddar on a Bristol Bakery sesame seed bun CH O I CE O F D ES S ERT
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Edamame Salad
Grilled Atlantic Salmon
AP P ET I Z ER O P T I O N S
Tag your tweets and Instagram pics with
A PPET I Z ER OP TI ONS
Double-Dipped Buffalo Wings
With croutons and Parmesan cheese
TELL THE WORLD HOW GREAT VERMONT TASTES!
26 Seymour Street, Middlebury, 388-7166
Strawberry-Cucumber Salad In lemon vinaigrette
APRIL 25-MAY 4
Fire & Ice Restaurant
$25
With Vermont Creamery chèvre, mixed greens, maple-sherry vinaigrette and balsamic reduction
Wild Mushroom Risotto With thyme, oregano and Parmesan cheese
Roasted Beet Salad
With arugula, Blue Ledge Farm Middlebury blue, maple-sherry vinaigrette and candied walnuts
Cup of Cheddar-Ale Soup EN T R ÉE OP TI ONS
Beef-and-Switchback Stew With white beans, new potatoes, hearty vegetables and grilled garlic toast
Duck Confit
With curried lentils, grilled asparagus and pomegranate molasses
Cornish Hen
With spinach gnocchi, baby carrots and a cranberry-thyme sauce DESSERT OP TI ONS
Peanut Butter Pie Chocolate-Porter Cake Crème Brûlée Apple Crisp Chocolate-Kahlua Mousse Homemade MapleSwitchback Float
Café Provence
11 Center Street, Brandon, 247-9997
The Bobcat Café & Brewery 5 Main Street, Bristol, 453-3311
$10 LUNCH SPECIAL
$35 MENU
A PPET I Z ER O P T IONS
AP P ETIZER
AP P ET I ZE R O P T I O N S
Rustic Tomato Soup
Caesar Salad in a Crispy Cheese Cup
Toasted baguette with Gruyère
E NTRÉE O P TIO NS
With Vermont goat cheese and mesclun greens
Mini Seafood Stew
Featuring fish of the day, mussels, shrimp and bay scallops
Red-Beet Napoleon
With garlic mashed potatoes
Curried Calamari on Forbidden Rice
Blue Ledge Farm Goat-Cheese Cake
E N T RÉ E O P T I O N S
With mushroom-barley risotto and balsamic reduction
Shrimp Provençal
D ESSERT
Crêpe Suzette
With vanilla ice cream and orange-caramel sauce
Baby Arugula Salad
With garlic-herb-tofu dressing
APRIL 25-MAY 4
Braised-Duck Spring Rolls
With dipping sauces, red cabbage slaw EN T R ÉE O P T I ONS
Sweet Curry-Baked Tofu
Vegetable pakoras, basmati rice
Shrimp-and-Sausage Gumbo With cornmeal-crusted catfish
Grilled Bistro Steak
Over homemade cavatelli with lemon-butter sauce
Garlic mashed potatoes, mushroom gravy
Stuffed Chicken Breast
Choice of Dessert
D ES S ERT
Over garlic mashed potatoes with a duo of sauces
$25
Baked MushroomBarley Risotto
Wrapped in phyllo with basil-pesto cream sauce D E S S E RT O P T I O N S
Stuffed Crêpe
With orange-strawberry cream and chocolate sauce
Fruit Tartlet
With raspberry coulis
The Red Clover Inn & Restaurant
Roots the Restaurant 51 Wales Street, Rutland, 747-7414
7 Woodward Drive, Mendon, 775-2290
Closed Tuesday and Wednesday. Choose from the options below, or enjoy a chef’s tasting. A P P ET I ZE R O P T I O N S
Apple Cider Mussels With truffle fries
Flatbread With Yellow Pomodoro Sauce, Vermont Creamery Chèvre, Caramelized Onions and Arugula E N T RÉ E O P T I O N S
Seared Golden Tilefish
With mascarpone, orzo pasta, basil cream sauce, tomato and baby spinach
Vermont Beer-Braised Short Ribs
With horseradish mashers, buttermilk onion rings and grilled asparagus D E S S E RT O P T I O N S
Flourless Chocolate-Brandy Torte
With Bailey’s Irish Cream buttercream frosting
Housemade Chocolate Truffles
With Island Homemade Ice Cream raspberry sorbet
$35
Closed Monday. A PPET I Z ER O P T I O N S
Beet Salad
Baby arugula served over sliced beets and topped with Vermont chèvre
Spinach Arancini
Filled with smoked mozzarella and roasted garlic. Served over greens with a tomato coulis
BBQ Shrimp
Shrimp pan-seared with housemade blueberry barbecue sauce, served over cheddar polenta with greens
Spinach & Artichoke Puff
Puff pastry filled with spinach, artichoke, roasted garlic and cheese served with greens and tomatobasil sauce EN T R ÉE O P T I O N S
Pork Schnitzel
Tender pork loin breaded, fried and served over mashed potatoes with house sauerkraut and pork demi-glace
Mushroom Carbonara
Portobello mushrooms tossed with house fettuccine, sun-dried tomato pesto, onion, Parmesan and spinach in a rich cream sauce
Emu Meatloaf
Breen-Family-Farm-emu-andBrown-Boar-Farm-pork meatloaf served over mashed potatoes with cherry demi-glace
Shrimp Curry
Shrimp sautéed with peppers, onions and carrots in greencoconut-curry sauce and topped with toasted cashews
Chicken & Vegetable Risotto Arborio rice cooked with grilled vegetables, Misty Knoll Farms chicken, garlic, Parmesan cheese and spinach in a creamy tomato sauce
BRAN D O N • BRI STO L • MEND O N • RU T L AN D
With creamy Vermont goat cheese and mesclun greens
Chicken Niçoise
French Onion Soup
DESSERT OP TI ONS
Vanilla Crème Brûlée Blueberry Cobbler
Warm blueberries with a gluten-free crust, ice cream and whipped cream
Chocolate Mousse Cake
$35
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