MENU & EVENT GUIDE
APRIL 21-30, 2017
APRIL 21-30 vermontrestaurantweek.com
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NOW AVAILABLE YEAR-ROUND
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APRIL 21-30 TO BENEFIT
get out and dine out!
The Perfect Pair Proud to partner with Vermont chefs to bring farm fresh food to your table.
Websterville, Vermont vermontcreamery.com
SPRING IS IN THE AIR — WHY NOT TRY SOME DELICIOUS FARE?
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For 10 days, April 21-30, 118 restaurants from Brattleboro to the Northeast Kingdom will offer special prix-fixe dinners at three price points — $20, $30 OR $40 per person. LUNCH AND BREAKFAST SPECIALS at select locations will also be available. The diversity in cuisine and participating restaurants makes it easy for all diners to find something to whet their appetite. Drooling yet? Just wait — it gets better. We’re hosting several special events throughout the week (see page 4) including a CULINARY TRIVIA NIGHT, a FOODIE PANEL DISCUSSION, a SNACKY SOCIAL HOUR and the BOTTOMLESS BRUNCH BASH — a decadent tasting event featuring your favorite brunch chefs. All tables and events fill up quickly, so make your reservations early. Start planning your appetizing adventure at VERMONTRESTAURANTWEEK.COM. Vermont Restaurant Week is also a benefit for the VERMONT FOODBANK. Last year, the event raised $20,000, which provided 60,000 meals for food-insecure Vermonters. That number was achieved through a matching grant from the VERMONT COMMUNITY FOUNDATION, CITY MARKET’S RALLY FOR CHANGE program, which encourages customers to round up their totals at the register, and proceeds from the week’s special events. We want to beat that record this year. Will you help us in the fight against hunger? After each prix-fixe meal, we encourage you to pay it forward so that Vermonters struggling with hunger can enjoy a delicious meal as well. VISIT VERMONTRESTAURANTWEEK.COM TO DONATE.
So, what are you waiting for? Flip through this handy guide to plan where you’ll be eating next week. Bon appetit!
It’s Sunday Fun-day!
DW
SPECIAL EVENTS SCHEDULE T H G I
& N IC O L E
session #1: 9-11 a.m. Session #2: 12-2 p.m. Our new, deliciously decadent tasting event brings together your favorite Vermont brunch chefs under one roof for a bottomless* feast of bitesize classics and inventive new creations. Belly up to the Bloody Mary bar or sip on mimosas while you listen to live music from Dwight & Nicole. Treat yo’ self at this Vermont Restaurant Week finale — you’ve earned it! *You must wear pants to this event.
Chefs include:
3 Squares Café • picnic social August First Bakery & Café City Market/Onion River Co-op the essex: Vermont’s culinary resort & Spa Pingala Café & eatery • and more TBA!
Sunday, April 30
Buy all tickets in advance at:
vermontrestaurantweek.com ($45/35. Limited availability; this event will sell out.)
Food in the Age of Advertising MONDAY, APRIL 24, 6-9 P.M., NECTAR’S, BURLINGTON, FREE Feed your brain with seven rounds of foodie trivia, and wash it down with a pint of nostalgia. Each round represents a decade — 1950s until now. Emceed by Top Hat Entertainment. The winning team earns a private sunset cruise for 10 on the Friend Ship. Reserve your team a spot at vermontrestaurantweek.com.
FILE: MATTHEW THORSEN
Culinary Trivia Night:
Feeding Frenzy
CONTEST
ALL WEEK: APRIL 21-30
FILE: KYM BALTHAZAR
Foodies compete against one another in a statewide Instagram scavenger hunt. The challenges will be announced at the start of Restaurant Week, and participants will have one week to complete the tasks. The winner will receive a pair of tickets to the Vermont Cheesemakers Festival and the Seven Daysies Awards Party Party. Details to come at vermontrestaurantweek.com.
Open your palate at Aperitivo — a snacky social hour for Vermont foodies. Enjoy tasty bites from American Flatbread — Burlington Hearth, plus spirited cocktails and products from our sponsors. Make sure to save room for the main course — Vermont Restaurant Week. Buy tickets at vermontrestaurantweek.com.
APERITIVO
SP EC IAL E VENTS
THURSDAY, APRIL 20, 5:30-7 P.M., MAGLIANERO, BURLINGTON, $7
APRIL 21-30
The Dish:
Going With the Grain WEDNESDAY, APRIL 26, 5:30-7 P.M., ARTSRIOT, BURLINGTON, $5 SUGGESTED DONATION
Join a panel of local experts for a lively and grain-ular discussion on the benefits and pitfalls of restoring grain production to the Northeast. Vermont grain farmers chat with bakers, distillers and brewers about what’s possible, practical and sustainable for the land and its people. Reserve your free ticket at vermontrestaurantweek.com.
EXPERTS INCLUDE: • • • •
Jack Lazor, Butterworks Farm Randy George, Ren Hen Baking Connor Burleigh, WhistlePig Whiskey Bobby Grim, Foam Brewers
Sample a special batch of IPA made with all Vermont grains and hops from the brewers at Switchback!
FIND FOODIE EVENTS
vermont restaurant week.com
5
Menus will be offered for dinner April 21-30 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information, visit vermontrestaurantweek.com.
= New participant in 2017
ANNER R E S E R V A T IO N P L 1ST RESTAURANT CHOICE
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PARTICIPATING RESTAURANTS
¡Duino! (Duende) ................................. 27 3 Squares Café ..................................... 13 51 Main at the Bridge.......................... 12 A Single Pebble .................................... 27 Apple Core Luncheonette & Brew........ 18 Ariel’s Restaurant ................................ 15 ArtsRiot .................................................. 27 August First Bakery & Café .............. 27 The Bagel Place.................................... 28 Bar Antidote ......................................... 13 The Bearded Frog ................................ 23 The Bench.............................................. 19 Bistro de Margot.................................. 28 Black Krim Tavern ............................... 15 Bleu Northeast Seafood .................... 28 Blue Cat Steak & Wine Bar ................ 28 Blue Moose Italian Bistro ................. 8 Blue Paddle Bistro............................... 21 Bluebird Barbecue .............................. 29 The Bobcat Café & Brewery .............. 13 The Bryant House Restaurant ......... 9 Butch + Babe’s ...................................... 29 Café Provence ...................................... 11 Charlie B’s Pub & Restaurant at Stoweflake ....................................... 19 Church & Main Restaurant ............... 29
Citizen Cider.......................................... 29 City Market/Onion River Co-op ........ 30 Colatina Exit.......................................... 10 Cook Academy at The Essex: Vermont’s Culinary Resort & Spa ........22 Cornerstone Pub & Kitchen.............. 15 The Daily Planet................................... 30 Dedalus Wine Shop, Market & Wine Bar ................................................ 30 Doc Ponds ............................................. 19 Down Home Kitchen .......................... 15 duo Restaurant .................................... 8 East West Café ..................................... 30 El Cortijo Taqueria y Cantina ............ 31 Esperanza Restaurante ..................... 31 The Farmhouse Tap & Grill................ 31 Fire & Ice Restaurant.......................... 12 Foam Brewers ...................................... 31 Gaku Ramen ......................................... 32 Grazers ................................................... 24 The Gryphon ......................................... 32 Guild Tavern.......................................... 24 Happy Belly Deli & Grill ...................... 25 Hazel....................................................... 8 Hen of the Wood ................................. 7 Hired Hand Brewing Co...................... 14
2ND RESTAURANT CHOICE
Hyde Away Inn & Restaurant ........... 17 J. Morgan’s Steakhouse..................... 16 Joyce’s Noodle House......................... 23 Junction at the Essex: Vermont’s Culinary Resort & Spa .... 22 Juniper................................................... 32 Kingdom Taproom .............................. 20 Kismet .................................................... 16 The Kitchen Table Bistro ................... 21 La Puerta Negra................................... 16 Leunig’s Bistro & Café......................... 32 The Lighthouse Restaurant & Lounge ............................................... 23 The Lobby .............................................. 12 The Mad Taco ....................................... 7 Maple City Diner .................................. 21 The Marina ............................................ 8 Maxi’s Restaurant................................ 17 Michael’s on the Hill ............................ 19 The Mill at Simon Pearce................... 10 Misery Loves Co. .................................. 26 Morgan’s Tavern at the Middlebury Inn ............................. 12 Mule Bar................................................. 26 Myer’s Bagel Place ............................... 33 NECI on Main ........................................ 16 New Moon Café .................................... 33 Our House Bistro ................................. 26 Park Squeeze........................................ 14 The Parker House Inn & Bistro......... 10 Pascolo Ristorante.............................. 33 Pauline’s Café........................................ 25 Picnic Social .......................................... 20 Pizzeria Verità ...................................... 33 The Porch Too....................................... 9 Positive Pie (Hardwick)...................... 20 Prohibition Pig ..................................... 18
The Quechee Inn at Marshland Farm ............................. 11 The Reservoir Restaurant & Tap Room .......................................... 18 Roots the Restaurant......................... 11 Sarducci’s Restaurant and Bar ......... 17 The Scuffer Tap & Table ..................... 34 Sherpa Kitchen .................................... 34 Silver Palace ......................................... 24 Smokin’ Butt’s Bar-B-Q ....................... 21 The Spot................................................. 34 Sotto Enoteca....................................... 34 Starry Night Café ................................. 14 Stone Corral Pub & Brewery ............. 22 Storm Café ............................................ 13 Stowe Bowl ........................................... 20 Sugarhouse Bar & Grill....................... 25 Superfresh! Organic Café .................. 9 Sweetwaters......................................... 35 Table 24 ................................................. 11 Tavern at the Essex: Vermont’s Culinary Resort & Spa .... 23 Thai Dishes............................................ 35 Three Brothers Pizza & Grill.............. 24 Three Penny Taproom........................ 17 Toscano Café and Bistro ................... 22 Tourterelle............................................. 14 Trattoria Delia ...................................... 35 Vermont Pub & Brewery.................... 35 Waterworks Food + Drink .................. 26 Whetstone Station Restaurant & Brewery ....................... 9 Wicked Wings ....................................... 7 The Windjammer Restaurant .......... 25 Windsor Station Restaurant & Barroom ............................................. 10 Zenbarn ................................................. 18
ROAD TRIP! browse by town...
Barre ............................................. 15 Bradford ....................................... 10 Brandon ....................................... 11 Brattleboro.................................. 8 Bristol ........................................... 13 Brookfield .................................... 15 Burlington ................................... 7, 27 Colchester ................................... 23 Essex Junction........................... 7, 22 Ferrisburgh ................................. 14 Hardwick...................................... 20 Johnson....................................... 7 Middlebury .................................. 12 Montpelier................................... 7, 15 New Haven.................................. 14 Quechee....................................... 10 Randolph ..................................... 15 Richmond .................................... 21 Rutland ........................................ 11 Shelburne.................................... 23 South Burlington....................... 24 South Hero .................................. 21 St. Albans .................................... 21 St. Johnsbury ............................. 20 Stowe............................................ 19 Vergennes ................................... 13 Waitsfield .................................... 7, 17 Waterbury ................................... 7, 17 Waterbury Center...................... 18 Weston ......................................... 9 Williston....................................... 24 Windsor........................................ 10 Winooski ...................................... 25
The Mad Taco
Hen of the Wood
92 Stowe St., Waterbury, 244-7300 55 Cherry St., Burlington, 540-0534
72 Main St., Montpelier, 225-6038 2 Village Sq., Waitsfield, 496-3832
Closed Sunday and Monday in Waterbury. Open every day in Burlington.
After Vermont Restaurant Week, Mad Taco co-owner Joey Nagy is putting requests for nachos to rest for good.
For Vermont Restaurant Week, chef Eric Warnstedt will offer a choice of any appetizer, an entrée and a single-cheese plate from the menu with no restrictions.
$40
“I’ll serve nachos only during Restaurant Week,” he says, “so they’d better be badass.”
$20 ALL DAY
Wicked Wings
1 Market Place #25, Essex Junction, 879-7111 Closed Monday-Wednesday. 12 Lower Main St., Johnson, 730-8134 Open seven days a week for lunch and dinner.
$20 LUNCH AND DINNER A P P ET I ZE R O P T I O N S
Housemade honey mustard
Hand-Cut Sweet Fries
APRIL 21-30
Hand-Breaded Fried Pickles
APRIL 21-30
Falafel Balls E N T RÉ E O P T I O N S
One Dozen Fresh-Fried Wings (Any Flavor) Hand-Pressed Specialty Burger Veggie or Meat Quesadilla D E S S E RT O P T I O N S
Hand-Spun Milkshake Hot Fudge Brownie Sundae
M ULTI -LO C ATI O N RESTAU RANTS
Look for souped-up, special versions all week, featuring uncommon cuts and types of local meats.
APRIL 21-30
Let’s devour hunger Let’stogether! devour hunger
together!
The Vermont Community Foundation is proud to once again match total donations up to $5,000 made to TheVermont VermontFoodbank Community Foundation is proud to Restaurant Week. the during once again match total donations up to $5,000 made to the Vermont Foodbank during Restaurant Week. DONATE NOW: VERMONTRESTAURANTWEEK.COM DONATE NOW: VERMONTRESTAURANTWEEK.COM Since 2012, the Community Foundation has awarded more than $2 million in grants through its Food and Farm Initiative to help connect all Vermonters with Since 2012,healthy, the Community Foundation hasat awarded more than $2 million in grants local food. Learn more vermontcf.org/localfood. through its Food and Farm Initiative to help connect all Vermonters with healthy, local food. Learn more at vermontcf.org/localfood. 4t-vtcommfound032917.indd 1 4t-vtcommfound032917.indd 1
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FIND FOODIE EVENTS
vermont restaurant week.com
7
Blue Moose Italian Bistro
136 Main St., Brattleboro, 254-4141
Closed Sunday and Monday.
Three courses: Guests may choose from the entire menu.
$80 DINNER FOR TWO APRIL 21-30
Starters, Salads and Vegetables
Butternut Squash Fritters
Warm cider caramel, whipped cream
Wild Mushroom Crêpe
Matcha-green-tea meringue, wafer cookie crumble, raspberry dust
Choose one to share T H I R D PLAT E
Entrées from Land and Sea
B RAT TLEBO RO
Choose two
FO URT H PLAT E
Dessert
Choose one to share
$30
S A M PLE DI SHES: S EC O N D COU R SE
Pork Chop
Lemon-nutmeg spaetzle, braised bok choy, pickled cauliflower and celery, apple cider jus
Pot Roast
Cauliflower Croquette
F I RST CO UR S E O P T I O N S
Jalapeño Popper Rangoons
8
Mushroom pâté, pickled shallots, toasted hazelnuts
Raspberry Semifreddo
Curried quinoa, beet coconut crema, exotic mushrooms, shaved Brussels sprouts
Hazel
vermont restaurant week.com
Fertile Fields Farm honey, onion-fig jam
Apple Walnut Cake
Boyden Farm beef, cipollini onion, sour cream mashed potatoes, heirloom carrots
75 Elliot St., Brattleboro, 579-1092
FIND FOODIE EVENTS
Chocolate Trifle
F I R ST PLAT E
Four courses from everyday menu, $40 per person.
Pasta
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Stuffed Dates
SA M P L E DI SHES: THI R D C OU R SE
Hazelnut mousse, chocolate brownie, toasted hazelnuts
S E CO N D PLAT E
Tag your tweets and Instagram pics with #vtrestoweek
S A M PLE DI SHES: F I R ST C OU R SE
Vermont Creamery goat cheese, bacon, honey-sage gastrique, toasted pumpkin seeds
Choose two
TELL THE WORLD HOW GREAT VERMONT TASTES!
duo Restaurant
39 Main St., Brattleboro, 254-6245
Arugula Salad
Goat cheese, crispy onions, Craisins, house balsamic
Sweet Potato Nachos
Vegetarian black beans, lime sour cream, pico de gallo S E CO N D C O UR S E O P T I O N S
The Marina
28 Spring Tree Rd., Brattleboro, 257-7563 Full descriptions online.
$15 LUNCH
$30 DINNER
S O UP O P TI ONS
FI R ST C OU R SE OP TI ONS
New England Clam Chowder
Fried Artichoke Hearts
Lobster Bisque
Grilled Shrimp Skewers
Beef-and-Bean Chili
Barbecue Combo
S EC O N D C O UR SE OP TI ONS
Three ribs, three wings, choice of side
Classic Cheeseburger
Pizza
Swordfish and Roasted Red Pepper Sandwich
Housemade pesto, fresh mozzarella, sliced tomato
Borracho Steak Tacos
Pico de gallo, cojito cheese, cilantro-lime slaw, choice of side
Mushroom and Brie Sandwich
Tiramisu, Chocolate Peanut Butter Cake, Mixed Berry Pie or Lemon Raspberry Cake
Grilled marinated portobello mushroom, melted brie and basil pesto, served on a toasted ciabatta with chips or coleslaw
$20
Grilled Salmon on Baby Greens
D E S S ERT O P T I O N S
D ES S ERT OP TI ONS
Thai Wings
Deep fried and tossed in soy-ginger sauce, served with carrot sticks SEC OND C OU R SE OP TI ONS
Lobster Mac and Cheese Norwegian Salmon
Grilled fillet glazed with Vermont maple syrup, hoisin sauce and ginger, served with wild rice and baby green beans
Char-Grilled Flat Iron Steak
Ten-ounce steak topped with sautéed mushrooms and blue cheese, served with garlic mashed potato and green beans
Homemade Ice Cream
Butternut Squash Ravioli
Marina Madness
Chocolate Cake
Vanilla bean or coffee
Chocolate ice cream, almonds, toasted coconut, chocolate chunks
DESSERT OP TI ONS
Blueberry Crumb Pie
The Porch Too
648 Putney Rd., Brattleboro, 579-1433
Superfresh! Organic Café 30 Main St., Brattleboro, 579-1751 Full descriptions online.
$11 ALL-DAY BREAKFAST MENU Includes breakfast entrée and Pierce Brothers coffee or tea. E N T RÉ E O P T I O N S
$15 LUNCH
$30 DINNER
DRINK OPTIONS
DR I NK OP TI ONS
Brighten Up
Brighten Up
Huevos Rancheros Cornbread Custard
Cucumber juice, coconut water, lime, aloe juice, probiotic ginger ale
Shrimp and Grits
M A I N C O UR S E O P T I O N S
With black beans, avocado, sour cream and salsa With an over-easy egg, scallions and microgreens
“Waffle Flight ”
Chicken and waffles, sea-salt-chocolate-sauce waffle, strawberry-whipped-cream waffle, housemade fennel-sausage-gravy waffle
Matcha Latte Nori-ritto
Nori wrap filled with grain of the day, your choice of spread, greens, carrots, cabbage, sprouts, and avocado, served with your choice of dressing and side kimchi
Pesto Melt
Matcha Latte Red Velvet Hot Chocolate
Beet juice, raw cacao powder, almond butter, cashews, mylk, hot water, Vermont maple syrup AP P ETI ZER OP TI ONS
Raw Nori Roll Kale and Artichoke Dip Flax crackers and veggies
M A I N C OU R SE OP TI ONS
Kimchi Quesadilla
Baked and Covered Burrito
Cupcake Raw Superfood Turtle
Grain and legume of the day, choice of spread, greens and seasonal produce, covered with chipotle aioli or herbed daiya cheeze, topped with fresh cashew cheeze, salsa, avocado and sprouts, served over greens
Raw Wild Green-PestoBeet Ravioli DESSERT OP TI ONS
Chocolate Beet Cake
Avocado chocolate mousse
Raw Cheezecake
36 Bridge St., Brattleboro, 490-2354
D E S S E RT O P T I O N S
Pretzel Braids
Tuxedo Truffle Mousse Cake
Beer-cheese dippin’ sauce Whetstoner sauce (addictive)
Hand-Cut Station Fries Chive oil, Parmesan
Station Salad
Honey-balsamic dressing SE COND C O URSE O P T I O N S
Beer-Brined Grilled Pork Rib Eye
Mashed taters, asparagus
Blackened Tilapia
Over Southwest rice with mango salsa and cilantro oil
Personal Buddha Bowl
Quinoa hash cakes, southern creamed corn, sautéed leeks, zucchini, Swiss chard
657 Main St., Weston, 824-6287
$19.46 LUNCH SPECIAL
F IR ST C O URSE O P T I O N S
Housemade Pub Chips
The Bryant House Restaurant
Marbled cake, dark and white chocolate mousse, dark chocolate ganache
Gluten-Free Strawberry Shortcake
Strawberry fruit filling, Belgian white chocolate, shortcake
$20
Choose any two items from everyday lunch menu. S A M PLE D I S H ES
BRAT TL EB O RO • WESTON
D ES S ERT O P T I O N S
Whetstone Station Restaurant & Brewery
APRIL 21-30
Chicken Pie
Roasted organic chicken breast, carrots, peas, onions and corn nested in pastry, topped with chicken gravy and fresh herbs, served in a cast-iron skillet
Yankee Pot Roast
Braised organic, grass-fed beef served on crusty whole-wheat bread, with sweet and sour red cabbage, butter-poached baby carrots, baby red potatoes and gravy
Grilled Reuben Sandwich
Slow-cooked corned-beef brisket and smoked pastrami stacked between slices of marble rye with sauerkraut, Swiss cheese and drizzled homemade Thousand Island dressing
Weston Village Chef’s Salad
Fresh greens, seasonal veggies, shredded Vermont Country Store cheddar, hard-boiled egg and choice of honey-maple turkey or ham, or charbroiled chicken breast, served with a warm johnnycake
Mildred Orton’s Original Gingerbread
FIND FOODIE EVENTS
vermont restaurant week.com
9
Colatina Exit
164 N. Main St., Bradford, 222-9008
Stuffed Salmon Siminimi
A N T I PAST I O P T I O N S
Wood-fired Atlantic salmon stuffed with mascarpone, arugula and gremolata, served with fresh lime, wild leek, burro bianco, housemade shiitake farro risotto
Salt and Pepper Calamari
B RAD FO RD • WI N D SO R • QUECH EE
APRIL 21-30
TELL THE WORLD HOW GREAT VERMONT TASTES!
Ocean-fresh calamari, seasoned flour, malt-vinegar pepperoncini aioli
Tuscan Caesar Salad
Steak Pizziola
Chopped romaine, fried capers, shaved Parmesan, housemade croutons and Caesar dressing Panko-Romano-crusted farm-fresh fried mozzarella, arrabiatta sauce
Mozzarella Carrozza
Hand-cut, dry-aged New York strip with roasted peppers and onions, finished with aglio e olio, fresh oregano, spicy pomodoro sauce and served with rosemary fingerlings and Brussels sprouts
S P E CI AL I T I A O P T I O N S
D O LC E O P T I O N S
Chicken Saltimbocca
House Sampler
All-natural chicken breast, crispy prosciutto, local brie, fresh sage, roasted portobello, Hatchland Farms cream, Tuscan mashed potato, pan-roasted Brussels sprouts
$30
Beet Box
Roasted local beets, arugula, Vermont chèvre, balsamic reduction
Signal Light Salad
Field greens, hard-boiled egg, cherry tomatoes, shallots, smoked trout, cucumber-yogurt dressing SEC OND C OU R SE OP TI ONS
Frutti di Mare
Clams, mussels, shrimp and haddock tossed with spaghetti in spicy tomato sauce
Basin Street Alfredo DESSERT OP TI ONS
Famous Chocolate Cream Pie, Maple-Frosted Carrot Cake or Housemade Sorbet or Ice Cream
$30
The Mill at Simon Pearce
The Parker House Inn & Bistro
Menu is subject to change.
Closed Sunday and Monday.
1760 Quechee Main St., Quechee, 295-1470
1792 Quechee Main St., Quechee, 295-6077
AP P ET I Z ER O P T I O N S
F I R ST C O UR S E OP TI ONS
ENTR ÉE OP TI ONS
Maplebrook Farm Burrata
Avocado and Smoked Trout Toast
Artichoke-and-Pancetta Flatbread
Roasted beets, pear, tatsoi, vanilla bean vinaigrette Papaya-pineapple slaw, sweet chili vinaigrette
Roasted Beets and Quince
Tzatziki, pumpkin seeds, watercress
San Marzano tomatoes, wild arugula, pecorino Romano
Seared Sea Scallops
Vermont Goat-Cheese-andCaramelized Onion Tart
Green goddess, charred lemon, roasted new potatoes
Classic Escargots
Indian spiced beets, white balsamic reduction, porcini mushroom risotto
Coconut Shrimp
English pea purée, prosciutto E N T R ÉE O P T I O N S
Porcini Mushroom Tagliatelle
Broccolini, porcini and trumpet mushrooms, spring vegetables, lemon and thyme cream
Milk-and-Lemon-Braised Beeler Pork Loin
Housemade sausage, white beans, acorn squash, escarole
D E S S ERT O P T I O N S
10
Soup of the Moment
House Tiramisu
Crisp Roasted Duckling (add $5)
vermont restaurant week.com
FI R ST C OU R SE OP TI ONS
Chicken, Andouille sausage and shrimp tossed with linguini in Cajun-spiced Alfredo sauce
Ice cream
Currant, almond and grilled red onion tabbouleh, spiced mango chutney
FIND FOODIE EVENTS
Closed Monday.
Ravioli of the Moment
Crispy leeks, herb mashed potatoes, balsamic shallot reduction
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26 Depot Ave., Windsor, 674-4180
Local Apple Crisp
Horseradish-Crusted Cod
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Windsor Station Restaurant & Barroom
White Chocolate Mousse Cake, Maple Crème Brûlée or Spiced Apple Cake
$40
Topped with kalamata olives and rosemary
Chicken Liver Mousse Bacon marmalade, toast
Salmon-Tuna Tartare
Sushi grade fish, shaved fennel and jalapeño, Niçoise olives, white balsamic glaze
Local Spring Vegetable and Shrimp Tempura (Gluten-Free)
Ramps, fiddleheads, morels (as available), homemade spicy sauce
Whole Roasted Trout
Roasted Rack of Lamb
Panko-Coated Chicken Breast Topped with arugula salad, Parmesan curls, lemon, roasted tomato purée and basil oil
Oven-Roasted Salmon
Balsamic fig mostarda, warm applewood bacon-and-shavedBrussels slaw
Wild Mushroom Risotto
Topped with manchego cheese and micro greens, with white balsamic reduction
Nightly Specials DESSERT
Options Change Daily
$40
The Quechee Inn at Marshland Farm
1119 Quechee Main St., Quechee, 295-3133
Black Jack Top Sirloin
STARTER O P TION S
Black-pepper-crusted top sirloin steak, pan-seared in Jack Daniel’s bourbon cream sauce, served with dauphinoise potatoes and sautéed vegetables
Soup du Jour
Homemade selection of the day
Garden Salad
Mixed field greens, garden vegetables, fresh garden herb vinaigrette
Chicken Pomodoro
Pan-roasted Statler chicken breast, crusted with herbs and Parmesan, dressed with caramelized shallot and roasted tomato pan sauce and Grafton Village cheddar cheese, served over fettucine
Caesar Salad
Romaine hearts, white anchovies, crisp croutons, shaved Reggiano cheese curls SE COND C O URSE O P T I O N S
Wilcox Ice Cream
Vermont-made roasted-bell-pepperand-smoked-mozzarella ravioli, baby spinach, creamy béchamel
Featured flavors change daily
Jonah Crab Cakes
With vanilla bean ice cream
Twin crab cakes, spiced herb-citrus aioli, rice pilaf, sautéed vegetables
Fruit Cobbler
51 Wales St., Rutland, 747-7414 Closed Monday.
A PPET I Z ER O P T I O N S
ENTR ÉE OP TI ONS
Beets (Gluten-Free, Vegetarian)
Vermont Maple-andMolasses Braised Pork
Topped with lemon-dressed arugula and red pepper relish, extra-virgin olive oil and Vermont Creamery chèvre
Slow-cooked with apples, vegetables, cider and spices, served with pickled cabbage, scallion cream and New England-style johnnycakes
Cheese Fondue (Vegetarian)
Seafood Stew
Blended Vermont cream and cheeses, blue cheese gratin and local honey served with sliced apples and housemade flatbread
Fish, clam broth, potatoes, onion, grilled zucchini and bread
Mushroom Polenta (Gluten-Free, Vegetarian)
Vermont soy tofu, rice noodles, cabbage, carrots, onions, mushrooms and coconut curry broth
Cheddar polenta topped with mushrooms, tomatoes, scallions and ancho-coconut sauce
Noodle Bowl (Gluten-Free, Vegetarian)
DESSERT OP TI ONS
Chocolate Mousse Cake Apple Cobbler
Maple Crème Brûlée
Cinnamon cream
Fresh berries
Grilled Salmon
Grilled salmon fillet, orange zest, ginger-infused honey, tobacco onions, toasted spiced pumpkin seeds, served with rice pilaf and sautéed vegetables
Lavender Panna Cotta
$30
Roasted fruit
$30
THE QUECHEE INN AT
MARSHLAND FARM Table 24
24 Wales St., Rutland, 775-2424 FIR ST CO U RS E O P T I O N S
Daily Soup Seared Pork Belly
Café Provence
11 Center St., Brandon, 247-9997 Dinner available Tuesday-Sunday. A PPET I Z ER O P T I ONS
Rustic Tomato Soup
Apple-celery-root slaw
Blue Ledge Farm goat cheese
Classic Caesar
Curried Calamari
SECO N D CO U RS E O P T I O N S
Caesar Salad
Romaine, Caesar dressing, Parmesan, croutons
Chicken Madeira
Forbidden rice
In a crispy cheese cup
Mushroom Madeira sauce, roasted garlic mashed potatoes
M A I N D I S H O P T IONS
Pasta Primavera
Shrimp Provençale
Fish and Chips
Smashed Red Bliss potatoes, cranberry chutney, rosemary-red-wine sauce
D E S S E RT O P T I O N S
Spring vegetables wrapped in phyllo, basil pesto cream sauce
Housemade Ice Cream or Sorbet
D ES S ERT O P T I ONS
Fusilli pasta tossed with wood-grilled vegetables, tomatoes, garlic, extra-virgin olive oil and Parmesan Ritz cracker-breaded cod, Old Bay-spiced “chips”
Caramel-Apple Egg Rolls
APRIL 21-30
QUECH EE • RU TL AND • B RAN D O N
D E S S E RT O P T I O N S
Ravioli Florentine
Roots the Restaurant
Homemade cavatelli
Tian of Lamb
Baked Barley Risotto
Chocolate Bomb
Cinnamon sugar, chocolate sauce
Vanilla ice cream, caramel sauce
$30
Crème anglaise
Fruit Tart
$30
FIND FOODIE EVENTS
vermont restaurant week.com
11
51 Main at the Bridge 51 Main St., Middlebury, 388-8209
Closed Sunday and Monday. Restaurant Week menu is not available Tuesday, April 25.
Southern Fish and Chips
F I RST CO U RS E O P T I O N S
Sustainable, farm-raised American catfish dredged in cornmeal flour, served with coleslaw and housemade Cajun tartar sauce
House Salad
APRIL 21-30
Fresh, local, seasonal ingredients, housemade vinaigrette
Caesar Salad
Romaine hearts, croutons, shaved Cabot Creamery clothbound cheddar cheese, housemade dressing S E CO N D CO U RS E O P T I O N S
MI D DLEBURY
Pierogi Ravioli
Vermont Fresh Pasta pierogi ravioli with caramelized onions, brown butter, crème fraîche and scallions
Crispy Wasabi-Panko Tuna
Roast Prime Rib
S EC O N D C O UR SE OP TI ONS
Housemade Tiramisu Traditional recipe with a Vermont twist
51 Mousse
Our famous chocolate mousse, rich without being overly sweet
Warm marinara
Chocolate Peanut Butter Cake White Chocolate Raspberry Cheesecake
Champagne Chicken
Boneless breasts sautéed with mushrooms and finished with creamy white-wine demi glace and cream, served with mashed potatoes
Vermont Mud Pie
$30
D R I N K S PEC I A LS
$5 Pints of Vermont beer
Brazilian Shrimp Stew
$5 Select wines, or bottles for $19.51
Sautéed black tiger shrimp simmered in delicate tomatococonut milk with just the right amount of heat, served over Brazilian rice
Daily WhistlePig whiskey specials
$20
Lime-chipotle mayo
Morgan’s Tavern at the Middlebury Inn 14 Court Sq., Middlebury, 388-4961
Dinner available Wednesday-Sunday. Three courses: choice of soup, salad or appetizer, plus entrée and dessert.
Fried Mini Grilled Cheese Sandwich
S O UP O P TI ONS
Green Pasture Meats Corndog
New England Clam Chowder
Focaccia, manchego, cornichons, Dijon, sweet chile ginger sauce Remoulade, relish, habañero ketchup MAI N COUR S E O P T I O N S
Kettle corn, fried zucchini sticks
Pulled Pork and Chorizo Vol-Au-Vant
Piparade, cheddar-dusted potato chips, beer-battered fried pickles
Blackened Barbecue Tofu
Soup du Jour S A LA D O P TI ONS
House Greens Salad
Cucumber, grape tomatoes, pickled red onions, shaved radish, julienned carrots, housemade maple balsamic vinaigrette
Kale Salad
Frozen Banana
Baby kale, roasted butternut squash, dried cherries, baby Brussels sprouts, toasted pumpkin seeds, quinoa, cider-shallot vinaigrette
Funnel Cake
Chicken and Waffles
Cornbread, coleslaw
D E S S ERT O P T I O N S
Dipped in chocolate and cashews
12
Cashews and Oriental vegetables, served over rice
D ES S ERT O P T I O N S
Chicken-Fried Smoked Duck Egg
vermont restaurant week.com
Calamari
Warm marinara, balsamic reduction
DESSERT OP TI ONS
Bacon-Wrapped Corn on the Cob
FIND FOODIE EVENTS
Cashew-and-Vegetable Stir Fry
Fried Mozzarella Triangles
IPA Mac and Cheese
STA RTER O P T I O N S
Like us on Facebook and mention us in your posts!
French Onion Soup
Vermont IPA, local cheddar, applewood-smoked bacon, penne, sage-and-rosemary breadcrumbs
The Lobby
Tag your tweets and Instagram pics with #vtrestoweek
Drunken Pork Chops
F I R ST C O UR S E OP TI ONS
13-ounce Middlebury cut, served with jus and mashed potatoes
7 Bakery Lane, Middlebury, 989-7463
TELL THE WORLD HOW GREAT VERMONT TASTES!
26 Seymour St., Middlebury, 388-7166
Served with housemade citrus-sesame-soy sauce, sesame seaweed salad and wasabi peas
14th State Bourbon Burger
Six ounces of local ground pork, bourbon-bacon jam, Orb Weaver Farm cheese, mustard, whiskey aioli, fried egg; served with fries
Fire & Ice Restaurant
Maple cream
Fried Housemade Oreos
A PPET I Z ER OP TI ONS
Calamari
Salted caramel
Lightly breaded and fried, with sweet Thai chile sauce
$40
Roasted Stuffed Portobello Mushroom Quinoa, chèvre, arugula, roasted red peppers, balsamic drizzle
Vegetable Sauté
Onions, carrots, snow peas, bell pepper, broccolini, jasmine rice ENTR ÉE OP TI ONS
Southern Pulled Pork
Mustard barbecue sauce, collard greens, jalapeño-cheddar cornbread, dirty rice
Pecan-Crusted Sea Bass
Farro, charred fennel, grilled asparagus, finished with citrus buerre blanc
Spinach-and-Ricotta Ravioli Sautéed spinach, garlic, grape tomatoes, white-wine butter sauce DESSERT OP TI ONS
Lemon Crème Brulée
Fresh blueberries, whipped cream
Vanilla Ice Cream
Caramel drizzle, fresh berries
$30
Storm Café
The Bobcat Café & Brewery
Dinner available Tuesday-Saturday.
Menu changes daily; dishes listed are samples only.
3 Mill St., Middlebury, 388-1063
5 Main St., Bristol, 453-3311
F IR ST C O URSE O P T I O N S
T H I RD CO U RSE O P T I O N S
Roasted Garlic and Potato Soup
Fish and Chips
Creamy and delicious, a Storm Café favorite
Beer-battered whitefish, hand-cut frites, housemade coleslaw, tartar sauce
Tuna Tartare
Shrimp Scampi Linguini
Tuna, avocado, lime, ginger, soy, crispy tortilla chips
New England Clam Chowder
Shrimp Salad
Poached shrimp over mesclun, red pepper, red onion, cucumber, radish and carrot SE COND C O URSE O P T I O N S
Spicy Steamed Mussels
Prince Edward Island mussels served in zesty chili broth (mild broth available) including white wine, lime juice, ginger, garlic, cilantro and julienned vegetables
Grilled Swordfish
Swordfish, jasmine rice, garlicky green beans, served with a caponata of artichoke hearts, roasted red pepper, red onion, pepperoncini
Cod Piccata
Pan-seared cod filet, wild mushrooms, sundried tomatoes, roasted eggplant, baby spinach, white-wine-lemon-caper sauce, served with rice and summer squash
West African Peanut Soup Cilantro, coconut
Baby Arugula Salad
Toasted fennel vinaigrette, ricotta salata, roasted fennel
Market Fish Tacos
Pineapple salsa, chipotle aioli, cabbage EN T R ÉE O P T I ONS
Mushroom Pho
Miso tofu, rice noodles, broccoli, bean sprouts, fresh herbs
Misty Knoll Farms Turkey Jambalaya Risotto Cakes Blackened shrimp, andouille, red pepper broth
Venison and Chorizo Meatloaf
Garlic mashed potatoes, rosemary, honey mustard D ES S ERT O P T I ONS
Change Daily
$30
$30
Rhode Island Style Calamari Crispy calamari, cherry peppers, smoky tomato sauce
Shrimp and Scallop Cakes
Shrimp, scallops, shallots, cream, breadcrumbs, chipotle aioli
3 Squares Café
Bar Antidote
141 Main St., Vergennes, 877-2772
35 C Green St., Vergennes, 877-2555
ENGLISH PUB MENU
Closed Sunday and Monday.
Featuring Fiddlehead Brewing. APP ETIZER O P TION S
Cheddar-Ale Soup
Grafton Village smoked cheddar, crispy shallots, herbed olive oil
Baby Arugula Salad
Beer-Brined Roasted Chicken Potato dumplings, kale, roasted garlic jus
Black River Meats Smoked Brisket
Manchego, poached pear, toasted hazelnuts, honey-lemon vinaigrette
Blue cheese biscuit, rosemary gravy, roasted carrots
Worcester Egg
D E S S E RT O P T I O N S
Fennel sausage, lavender-honey Mustard
“Naanchos”
Harissa goat, smoked feta, mango chutney, cashews, mint yogurt, baked flatbread
Lucky Rabbit Legs
Buffalo sauce, Boucher Family Farm blue cheese E NTRÉE O P TIO NS
Pesto Ricotta Cannelloni
Charred green beans, smoked tomato coulis, roasted pistachios
Beer-Battered Black Cod Pickled vegetables, steak fries, malt vinegar aioli
Seafood Pie
Shrimp, salmon, monkfish, leeks, tarragon, puff pastry
Parsnip Cake
Ginger cream cheese frosting
Champlain Orchards Apple Cider Donut Bread Pudding Maple ice cream
Zeppole
Candied bacon, sage honey
Napoleon
Espresso pastry cream, mint berries
$30
APRIL 21-30
$30
$40
OPTION ONE
Beef Carpaccio
Grilled Greens
Grilled romaine and asparagus, warm bacon vinaigrette, over-easy Maple Meadow Farm egg, shaved Cabot Creamery clothbound cheddar
Fried Chicken Basket
Buttermilk-marinated Misty Knoll Farms drumsticks, tossed in seasoned flour and deep fried, served with whole-grain mustard, slaw and two dipping sauces
Preserved lemon, grilled spring onion
Pork-Belly-Shrimp Gnocchi Grapefruit-and-rosemary cured smoked pork belly, sautéed with shrimp and potato gnocchi in citrus butter sauce, topped with salad of baby arugula, shaved Cabot Creamery clothbound cheddar and citrus
M I D D LEBURY • B RI STO L • VERGE NNES
Chopped clams, diced potato, celery, onion and traditional seasonings, simmered in rich, creamy broth
Shrimp, tomato, baby spinach, linguini, garlic, white-wine lemon sauce
A PPET I Z ER O P T I ONS
Choice of Dessert
Choice of Dessert O P T I O N T WO
Spring Greens
Meyer-lemon-and-blood orange vinaigrette, sprouts, roasted beets, shaved carrots, sliced radish and spiced almonds, finished with buttermilk-goat-cheese dressing
Grilled Double Steak-and-Bacon Burger
Ground Vermont-raised New York strip, house-cured bacon, mushrooms, Boucher Family Farm blue cheese, aioli, served on housemade flatbread
Choice of Dessert
FIND FOODIE EVENTS
vermont restaurant week.com
13
Hired Hand Brewing Co. 35 Green St., Vergennes, 870-7191
APRIL 21-30
$20 DINNER
$30 DINNER
STA RTER OP TI ONS
OPTION ONE
OPTION ONE
Greek tapenade, gyro bread, tomatoes, cucumbers
A Flight of House-Brewed Ales
11-Ounce House-Brewed Beer
Steamed Buns
Mushroom medley, shallots, fennel, sherry-shallot vinaigrette, baby arugula, shaved Grana Padano
Smoked Vermont pork belly, Korean barbecue sauce, spring onion kimchi
Roasted Mushroom Salad
Specialty Pizza
O P T I O N T WO
11-Ounce House-Brewed Beer
VE RGE N N ES • N E W HAVEN • FERRI SBURGH
Smoked Chicken Wings
FIND FOODIE EVENTS
vermont restaurant week.com
14
Park Squeeze
161 Main St., Vergennes, 877-9962
Brined Misty Knoll Farms wings, dry-rubbed and cherrywood-smoked, served with Boucher Family Farm blue cheese dressing
O P T I O N T WO
11-Ounce House-Brewed Beer Pickled Vegetable Plate Cured Smoked Vermont Pork Rillette IPA Parfait
Beer Cupcake
Mezze Plate
Warm Squash Salad
Lightly sautéed squash, baby spinach, warm mint vinaigrette
Falafel
Golden fried falafel with tzatziki sauce M A I N C OU R SE OP TI ONS
Tunisian Fish Stew
North African spiced whitefish stew with chick peas, carrots and potatoes in harissa-tomato broth, served with couscous
Lamb Manestra
Traditional Greek comfort food of lamb and orzo baked with rosemary, garlic and oregano-tomato sauce
Veggie Kabob
Skewers of peppers, tomatoes, onions and eggplant, served with basmati rice, minted lentils, gyro bread and tzatziki DESSERT OP TI ONS
Baklava Lemon Tart Crema Catalina
$30 Tourterelle
Starry Night Café
3629 Ethan Allen Highway, New Haven, 453-6309
5371 Route 7, Ferrisburgh, 877-6316
Dinner available Wednesday-Sunday.
Closed Monday and Tuesday.
AP P ET I ZE R O P T I O N S
D ES S ERT O P T I O N S
STA RTER OP TI ONS
Tourterelle Salad
Buttermilk Cake with Caramel Sauce
With toasted-cashew-cilantro crema
Arugula, artichokes, roasted pecans, cranberries, goat cheese, balsamic vinaigrette
Soupe du Jour Moules Marinières
PEI mussels with Pernod, fennel, croutons and cilantro aioli
Crêpe Saisonnière
Crêpe filled with roasted pork loin, green apples and raclette cheese E N T RÉ E O P T I O N S
Château Bistro Steak
Grilled Brandt Farm hanger steak, cast iron roasted potatoes, market vegetable, Café de Paris butter
Truite Dorée
Lewis Creek rainbow trout, grilled romaine, sauce gribiche, polenta fries
Tartiflette
Local seasonal vegetable gratin, wild mushrooms, Vermont artisan cheese, croutons, poached egg
Seasonal Crumble
$40
Carrot Ginger Soup
Grilled-Asparagus-and-Farro Salad
Toasted almonds, Champlain Valley Creamery triple cream cheese, mixed greens, orange-sherry vinaigrette ENTR ÉE OP TI ONS
Potato Gnocchi
Oyster mushrooms, shaved asparagus, Blythedale Farm Gruyère and lemon tarragon sauce
Maple-Walnut-Crusted DuBreton Pork Loin Chipotle mashed sweet potatoes, wilted greens DESSERT
Carrot Cake
With maple cream cheese frosting
$40
Ariel’s Restaurant
Black Krim Tavern
29 Stone Rd., Brookfield, 276-3939
21 Merchants Row, Randolph, 728-6776
Dinner available Wednesday-Sunday. Wine pairing available.
Dinner available Tuesday-Saturday. * Can be made vegetarian or vegan upon request.
FIRST C O URSE
T H I RD CO U RSE O P T I O N S
Grilled Wood-Oven Sourdough Toast
Duck carnitas, housemade tortillas
SE COND C O URSE O P T I O N S
Pineapple purée, salsa verde
Three Classic Moles
French-onion-soup style
Fish al Pastor
Chipotle, avocado and crispy leeks
Cucumber Salad
Red grapefruit, mint, candied pecans, chile morita vinaigrette
Tempeh Gyro*
Lemon-Ginger Mousse
D E S S E RT O P T I O N S
Fish Chalupa*
One Vermont Cheese
Pork and hominy
Chocolate Mousse Cake*
Duck egg, broccoli
Red-onion-and-parsley yogurt
Merengue, dark chocolate sorbet Housemade pickles, fruit conserves, local honey, sourdough croutes
$40
DESSERT OP TI ONS
Bacon Fried Rice*
Fried cauliflower, curried carrots, golden raisins
Passion Fruit
Posole Rojo
Tuna Poke*
Pineapple, seaweed salad, soy sesame
Semolina Cakes*
Snap-pea-and-kale salad, sundried tomato aioli, squash, basil pesto
Black beans, cinnamon-chipotle sour cream
Spicy Squid Noodles*
Hibiscus whip
Sesame cookie
Ice Cream Sundae
Coffee-maple ice cream, caramel, almonds
$30
Kimchi
S EC O N D C O UR S E O P T I O N S
Beef and Blue Cheese Croquettes
Warm spinach-and-tomato panzanella, bacon vinaigrette
Tandoori Chicken
Lentils, fennel, lemon cream
Pork Belly
Stuffed poblano, salsa verde, cheddar sauce
Trout Niçoise
Red onion jam, lemon-caper aioli, pickled beans, quail egg
Cornerstone Pub & Kitchen 47 N. Main St., Barre, 476-2121
Down Home Kitchen 100 Main St., Montpelier, 225-6665
Dinner available Tuesday-Saturday.
$20 BREAKFAST
$30 LUNCH SPECIAL
F I RST CO U RS E
Includes bottomless cup of coffee from Variety Coffee Roasters, choice of Bloody Mary or mimosa with fresh-squeezed OJ, bread and a breakfast plate.
ENTR ÉE OP TI ONS
Housemade Ravioli
Stuffed with herbed goat cheese, sweet tomato jam and pepperoncini, finished with lemon-caper brown butter sauce S E CO N D CO U RS E
Surf and Turf
Marinated skirt steak, pan-seared shrimp, celery root puree, beet reduction, corn-and-tomato salsa T H I RD CO U RS E
Dessert Jar
From the Central Vermont Career Center Bakeshop, flavors change daily
$30
B R EA D O P T I O N S
Homemade Banana Bread Blueberry Muffin Scone EN T R ÉE
Down Home Breakfast Plate
Two local, free-range eggs cooked to order, choice of southern buttermilk fried chicken or Mississippi catfish and choice of cheese grits, organic collards, rosemary smashed home fries or side salad with maple vinaigrette
APRIL 21-30
Meat and Two
Choice of protein* and two sides**, plus homemade buttermilk biscuit or cornbread mini loaf
Classic Southern Vegetable Plate
Pick four sides plus homemade buttermilk biscuit or cornbread mini loaf *Proteins: country fried steak, blackened catfish, Mississippi fried catfish (gluten-free), Southern buttermilk fried chicken, blackened Vermont tofu **Sides: cheese grits, organic collards, sweet potato fries, rosemary smashed home fries, mac and cheese, side salad, rainbow slaw, pinto beans DESSERT OP TI ONS
Frozen Key Lime Pie Supreme Carrot Cake
BROOKFIELD • RANDOLPH • BARRE • MONTPELIER
Winter Squash Hummus
Smoked Trout Tostada
F I R ST C O UR S E O P T I O N S
FIND FOODIE EVENTS
Chilled Bottled Soda
vermont restaurant week.com
Sweet or Unsweet Iced Tea
15
BEV ER AGE OP TI ONS
Mexican Coke, Moxie, Barq’s Root Beer, Diet Coke, Orangina or Sunkist Orange
J. Morgan’s Steakhouse 100 State St., Montpelier, 223-5222 Full descriptions online. F I RST CO U RS E O P T I O N S
House Salad
APRIL 21-30
Wedge Salad Vermont Salad
Apples, cranberries, golden raisins, pecans, red onions, Cabot Creamery extra-sharp cheddar, cucumbers, mixed greens, maple mustard vinaigrette
Truffle Potato Chips Lobster Slider
Fresh lobster meat, arugula, lemon aioli and bacon, served on a challah roll
MO NTP ELI ER
S E CO N D CO U RS E O P T I O N S
Bacon-Lobster Mac and Cheese Bacon-Wrapped Chicken
Steak and Shrimp
Sliced New York strip and grilled shrimp, gorgonzola butter, garlic mashed potatoes
Crab-Topped Salmon
Seared filet with lump crab and Newburg sauce, served with buttered mashed potatoes D ES S ERT O P T I O N S
Fresh Strawberry Cake Traditional Carrot Cake
S A M PLE A PP ETI ZER S
SA M P L E DESSERTS
Carpaccio
Saffron Risotto Cake
Fennel, horseradish, pickled onion, capers, truffle
Honey, cream
Potted Truffle
Roasted Beets
Smoked lentils, herbs, microgreens
J. Morgan’s Snowball
Bone broth, mixed Vermont cheeses, microgreens
Cookie meringue bowl filled with fresh raspberries, vanilla ice cream rolled in toasted coconut, and hot fudge
$40
Boneless breast stuffed with herbed chèvre and finished with Balsamic herb-butter reduction, served with garlic mashed potatoes
$40
Bread Pudding
S A M PLE ENTR ÉES
Haddock
Saffron cream, spinach, crispies
Pansotti
Braised cabbage, smoked cream, dill
Short Rib
Celariac, ginger, radish, toasted coriander
Chef’s Choice Filet Tips
Vegetable Platter
Tempeh: seared, grilled, roasted, with crispy seasonal vegetables, seeds and tahini
La Puerta Negra
$20 DINNER
$30 DINNER
A P P ET I ZE R
A PPET I Z ER
Padrones
Fried shishito peppers tossed with agave nectar, smoked citrus salt and aleppo E N T RÉ E
Chile Relleno
Fried poblano pepper stuffed with chorizo, rice and beans, served with ranchero sauce and yucca fries
Tag your tweets and Instagram pics with #vtrestoweek
For Vermont Restaurant Week, chef Crystal Maderia will offer a choice of any appetizer, entrée and dessert from the entire menu Wednesday-Saturday.
Old-Fashioned Chocolate Cake
44 Main St., Montpelier, 613-3172
TELL THE WORLD HOW GREAT VERMONT TASTES!
Kismet
52 State St., Montpelier, 223-8646
D E S S E RT
Churros
Fried dough with cinnamon sugar, served with dulce de leche
Seared Tuna
Sesame-seared saku tuna, served on tortillas with guacamole, pico de gallo, avocado crema and cilantro EN T R ÉE
Fried Chicken Tostado
Breaded fried chicken thigh, served with refried beans, tostada, lettuce and crema D ES S ERT
Banana Meringue Tarts
Banana custard meringue, served with tequila-apple reduction and cinnamon
NECI on Main
118 Main St., Montpelier, 223-3188 Closed Sunday and Monday. A PPET I Z ER OP TI ONS
M A I N C OU R SE OP TI ONS
Vermont Creamery Cheese Sampling
Artic Char à la Plancha (Gluten-Free)
Three of Vermont Creamery’s award-winning cheeses with compote, pickles and bread
Lightly smoked Artic Char, rhubarbjasmine rice and chicken jus velouté or red wine beurre rouge
Deviled Egg, Smoked Salmon (Gluten-Free)
Chef Martha’s Paleo Vegetable Tagine (Gluten-Free)
Dog River Farm eggs with fresh herbs, capers, pickled shallots and beets, and slices of Chef David’s smoked salmon
Medley of vegetables, roasted bulbs and heritage grain with tomato broth and toasted almonds
Shredded Brussels Sprout Salad
Chef David’s Prime Rib Eye
Half a prime rib eye, sous vide then grilled, served with three seasonal vegetables and two sauces
Roasted apple, couscous pearls, hot apple cider vinaigrette
DESSERT
Trio of Sweets from La Brioche Like us on Facebook and mention us in your posts!
FIND FOODIE EVENTS
vermont restaurant week.com
16
$30
Sarducci’s Restaurant and Bar 3 Main St., Montpelier, 223-0229
Three Penny Taproom 108 Main St., Montpelier, 223-8277
No lunch on Sunday.
$12 LUNCH SPECIAL
Includes soft drink, soup or mista salad, and one entrée. E NTRÉE O P TIO NS
Poached Shrimp*
Mixed greens, oven-cured tomatoes, chickpeas, cucumbers, pickled red onions, black pepper vinaigrette
Pizza*
Housemade chicken sausage, grilled wild leeks, fresh mozzarella, marinara, Parmesan
$30 DINNER
All items available à la carte. APP ETIZER O P TION S
Wood-Roasted Cod*
Housemade gnocchi, spring parsnips, local bok choy, shaved fennel, artichoke cream sauce, chili oil
Smoked Pork Fettuccini*
Local pork belly, housemade pasta, English peas, fresh mint, wild leek pesto, shaved Parmesan
Herb-Crusted Scallops*
Dog River Farm spinach and baby carrots, fingerling potatoes, crushed almonds, tarragon vinaigrette D E S S E RT O P T I O N S
Buffalo Chicken Sausage
IPA hot sauce, blue cheese crumbles, carrot-celery-root slaw
Sautéed Hake
Ratatouille, cannellini beans, olive-oil-herb emulsion
Sous Vide Pork Loin
Lentils, roasted root vegetables, mustard-cornichon sauce D ES S ERT
Frangipane Beggar’s Purse
Banana Rum Mousse*
$30
Shaved chocolate, whipped cream
Grilled Asparagus
*gluten-free or can be made gluten-free on request
Orange-brown-sugar glaze, Vermont vanilla ice cream
Bruschetta
Red Hen Baking bread, local bok choy, mushrooms, roasted-garlic alfredo, red wine agrodolce
Hyde Away Inn & Restaurant 1428 Route 17, Waitsfield, 496-2322
Maxi’s Restaurant 47 N. Main St., Waterbury, 244-0910
Closed Sunday, April 30. F IR ST C O URSE O P T I O N S
Spicy Tuna Tartare
Sesame, cilantro, citrus, Sriracha emulsion, avocado purée, soy caramel, wonton crisps
Roast Portabello Mushroom Tart
Vermont chèvre, baby arugula salad, pickled red onion, sweet wine vinaigrette, fig purée
Curly Endive Salad
Grilled Stonewood Farms Turkey Breast Steak
Mashed sweet potatoes with praline, braised leeks, sage-and-cranberry butter, crispy shallots
Baked Vegetable Strudel
Carrots, zucchini, red onion, yellow squash, bell pepper, garlic, toasted curry, charred tomato-and-shallot purée, olive powder T H I RD CO U RSE O P T I O N S
Smoked Atlantic salmon, caper purée, grilled red onion, soft poached egg, mimosa vinaigrette
Pan-Seared Carrot Bread
SE COND C O URSE O P T I O N S
Dark-Chocolate-MousseFilled Profiteroles
Three Little Pigs
Neill Farm pork tenderloin, Vermont bacon, braised turnip greens with shredded ham hock, cheddar polenta, blueberry-bourbon glaze
Salted caramel, rum raisin ice cream, toasted coconut
Chocolate dipped banana chips, sugar dust
Lemon-Blueberry Crème Brûlée
$30
APRIL 21-30
S EC O N D C O UR S E O P TI ONS
Almond Amaretto Semifreddo*
Warm Chocolate Crêpes
Fried goat cheese, pistachio chimichurri
Goat Cheese Galette
Balsamic-red-onion jam, petit salad
Chocolate-glazed almond cake, cherry-almond bark, cherry coulis, whipped cream
Poached Shrimp*
Mixed greens, oven-cured tomatoes, chickpeas, cucumbers, pickled red onions, black pepper vinaigrette
F I R ST C O UR S E O P TI ONS
$12 BREAKFAST/LUNCH SPECIAL
$20 DINNER
Available all week.
Wednesday through Saturday.
CHOOSE ONE
AP P ETI ZER OP TI ONS
Corn Dogs
Pou-tot-ine
Heady Topper mustard, hand-cut fries, Boylan craft soda
Poutine with homemade tater tots
Breakfast Poutine
Garlic, onions, bacon, von Trapp Brewing’s Golden Helles lager, grilled cheddar bread
Two eggs any style served over homefries with bacon, Maplebrook Farm cheese curds and gravy, choice of toast
Burger and Brew
Choose any beer on tap
Helles Steamed Mussels
Sweet-Potato-and-GoatCheese-Polenta Fries
M ON TP ELI ER • WAI TSFI EL D • WAT E RBU RY
Six-Ounce Local Beef Burger
S E CO N D CO U RS E O P T I O N S
Served with rosemary aioli ENTR ÉE OP TI ONS
Caramelized Balsamic Spaghetti
Onions, mushrooms, walnuts, goat cheese and roasted beets
Bacon Cheeseburger Meatloaf
Mashed potatoes, vegetables and Switchback Brewing gravy
Barbecue Pulled Pork Mac and Cheese
Topped with crushed potato chips DESSERT OP TI ONS
Flourless Mousse Cake Maple Cheesecake
FIND FOODIE EVENTS
vermont restaurant week.com
17
Prohibition Pig
23 S. Main St., Waterbury, 244-4120
Wing Sampler
Smoked Cheesecake
Chickpea pancake, feta
Snickers Pie
House potato chips
Graham crust
Pickled Vegetable Sampler
Brownie Sundae
House Pretzel Sticks
Vanilla ice cream, caramel, chocolate sauce
Release the Cracklin
Chef’s Single Local Cheese Selection
WATERBURY • WATERBURY CENTER
Crispy pork rinds, nam prik dipping sauce
vermont restaurant week.com
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Scallops
Preserved lemon, purple sweet potato purée, parsnip chips ENTR EÉ OP TI ONS
Pepper-Crusted Rack of Lamb
$30
Grilled red onions, cauliflower purée, butternut squash hash
MA I N CO U RS E O P T I O N S
Smoked Brisket and Chopped Pork
Hanger Steak
Mushroom Ragu
Collards, coleslaw, bacon barbecue sauce
Pappardelle pasta, cream sauce, chèvre
Faux Fire Sandwich
Cinnamon-Sugar Pretzel Bites
DESSERT OP TI ONS
Sweet and spicy tempeh, pickled carrot and onion, fresh herbs, served with a side of our staff salad
Lemon Meringue Pie
$30
Slider Trio
Chicken biscuit, chopped-pork sandwich, brisket sandwich
Brunswick Stew
Classic Southern tomato, meat and bean stew
SMOKED MEAT
LIBATIONS BREWERY
Zenbarn
179 Guptil Rd., Waterbury, 244-8134 Closed Sunday and Monday. F I RST CO UR S E O P T I O N S
Tempura Mushrooms
Sweet soy, sesame seeds, scallions
Spiced Falafel
Chia yogurt, cucumber, herbs
Arugula and “Qaviar”
Arugula, beet-quinoa caviar, pepitas, goat cheese, grilled leek, orange vinaigrette
Seared Half Chicken
Chinese vinegar, peanut sauce, charred broccolini, pan-seared rice noodles
Farro Rissotto
Wild mushrooms, crispy parsnips, basil-almond pistou
Seared Salmon
Starbird salmon, berbere carrots, beet-quinoa caviar
Draft Beer, House Wine or KIS Kombucha
FIND FOODIE EVENTS
Steak Tartare
Rainbow carrots, wild rice, red wine demi glace, gremolata
B EVE R AG E O P T I O N S
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Grilled Vegetables
With accoutrements
S E CO N D C O UR S E O P T I O N S
Tag your tweets and Instagram pics with #vtrestoweek
A P P ETI ZER OP TI ONS
D ULC E O P T I O N S
With mustard
TELL THE WORLD HOW GREAT VERMONT TASTES!
1 S. Main St., Waterbury, 244-7827
F I RST F L AVO RS O P T I O N S
Three different housemade sauces and rubs
APRIL 21-30
The Reservoir Restaurant & Tap Room
$30
Apple Core Luncheonette & Brew 3600 Stowe-Waterbury Rd., Waterbury Center, 244-8771
LUNCH SPECIAL
Includes panini and dessert. Add a glass of hard cider for $3. Kids eat for $2 off the kids’ menu with adult purchase. Gluten-free and vegetarian options available.
Grilled Turkey Core Panini
Turkey, Green Mountain Smokehouse bacon, Cabot Creamery cheddar, Cold Hollow cider jelly and apple slices on Klinger’s Bread sourdough, served with cider-vinaigrette slaw and fresh cider DESSERT OP TI ONS
Mini Apple Cheesecake Oversize Cookie
$10.99
Michael’s on the Hill
4182 Waterbury-Stowe Rd., Waterbury Center, 244-7476 Closed Tuesday. Regular à la carte menu also available. F I RST CO U RS E
The Bench
492 Mountain Rd., Stowe, 253-5100 A PPET I Z ER O P T I ONS
Wontons
Mac and Cheese Fritter
Misty Knoll Farms turkey, caramel soy sauce
S E CO N D CO U RS E
Whole grains, roasted mushrooms, spinach pesto
Organic Spring Greens
Calamari
Tabasco aioli
Kamut & Champinoñes
Pork belly, biscuit croutons, pickled vegetable vinaigrette
Cashew, serrano pepper, sesame vinaigrette
T H I RD CO U RS E
M A I N C O UR S E O P TI ONS
Chicken-Fried Strip Loin Steak
Country gravy, collards, buttermilk smashed potatoes
Gnocchi
English peas, carrot jus, chèvre, toasted hazelnut
Hanger Steak
D E S S E RT
Shishito pepper, kalamata olives, fingerling potatoes, lemon olive oil
Maple Pudding Jar Pie
Candied ginger, sweet cream AFT E R D I N N E R
Striped Bass
Seared bass, crab-fried rice, pineapple-jalapeño coulis D ES S ERT O P T I ONS
Rosemary Bing Cherry Cheesecake Vanilla cream
$30
Mango Sorbet
$30
Charlie B’s Pub & Restaurant at Stoweflake 1746 Mountain Rd., Stowe, 253-7355 Full descriptions online.
$15 LUNCH
$30 DINNER
S OUP/SALAD O P TI O N S
S O U P/S A L AD O P T I O N S
New England Clam & Corn Chowder
Housemade KaleHummus Dip
Daily Vegetarian Soup
Housemade Spinach and Artichoke Dip (Gluten-Free)
Local Lettuce Salad Caesar Salad
E N T RÉ E O P T I O N S
Pasta Fresca
E NTRÉE O P TIO NS
Curry-Crusted Tempeh
Pasta Fresca
Fish and Chips Grilled or Crispy Chicken Club
With Southwest chipotle sauce, bacon, American cheese, lettuce, tomato and onion
Build Your Own Burger
For Vermont Restaurant Week, Doc Ponds will offer a three-plate special that includes choice of one snack, one appetizer and one sandwich or large plate from the regular menu.
$20
(Also, lunch options at left.)
(Gluten-free sans croutons)
With crushed tomatoes, slivered garlic, fresh basil and olive oil, served over angel hair
Doc Ponds
294 Mountain Rd., Stowe, 760-6066
WATERBURY C ENTER • STO WE
Green Mountain Coffee or Vermont Artisan Tea Selections
With potatoes and bacon
APRIL 21-30
With red lentils and wilted spinach
Prosciutto & Sage Wrapped Chicken Breast (Gluten-Free) With polenta cake and grilled asparagus
Fried Clam Strip Dinner With french fries, coleslaw and tartar sauce
Seared Boneless Pork Chop
With warm potato-and-spinach salad
Build Your Own Burger D E S S E RT O P T I O N S
Cheesecake, Carrot Cake or Chocolate Mousse Cake
FIND FOODIE EVENTS
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19
Picnic Social
Stowe Bowl
433 Mountain Rd., Stowe, 221-4947
1613 Mountain Rd., Stowe, 253-2494
F I RST CO UR S E O P T I O N S
BI TES A ND GR A BS OP TI ONS
Tortilla Soup
Braised pork, plantain, avocado, crème fraîche
APRIL 21-30
Baby Artichoke Salad
S E CO N D C O UR S E O P T I O N S
French fries, housemade gravy, Vermont cheddar, mozzarella
Potato Gnocchi
M A I N C OU R SE OP TI ONS
Cucumber raita, grapefruit, golden raisins, citron vinegar
Wild mushroom, sunchoke, Vermont Shepherd’s Invierno cheese, white asparagus
Fish Tacos
Housemade buffalo sauce, grilled chicken, bacon, red onion, Vermont cheddar
STO WE • ST. J O H NSBU RY • HARD WI CK
Buffalo Chicken Flatbread DESSERT OP TI ONS
Mad Macaroons
D E S S ERT O P T I O N S
Mad River Distillers vanilla rum, shredded coconut, dark chocolate
Crème Brûlée
VTPB Chocolate Pie
Vermont Peanut Butter, Oreo cookie crust … made from scratch!
Pie du Jar
$20
$20
Kingdom Taproom
Positive Pie (Hardwick)
397 Railroad St., St. Johnsbury, 424-1355 Closed Monday. D ES S ERT O P T I O N S
French Onion Soup
Maple-Walnut Cheesecake
Soup Du Jour
Rookie’s Rootbeer Float
Artichoke Dip
Everyone’s Favorite Brownie Sundae
With tortilla chips
Almond-Crusted Vermont Creamery Goat Cheese Vermont maple syrup, pita chips S E CO N D CO U RS E
Margarita Flatbread
Pesto, diced tomato, basil and mozzarella with balsamic reduction
Maple-Bourbon Beef Brisket Sandwich
Crab Cakes
Topped with chipotle-lime aioli, served with salad
87 S. Main St., Hardwick, 472-7126 A P P ETI ZER OP TI ONS
F I RST CO U RS E O P T I O N S
Topped with caramelized onions and Vermont cheddar, served on brioche with choice of side
20
Mount Mansfield Nachos
“Working Man Sammy”
Chipotle black beans, baja sauce, queso fresco, red onion
vermont restaurant week.com
Stowe Bowl Poutine
Tortilla chips, sausage, peppers, tomatoes, mozzarella, served with sour cream and housemade salsa
Braised short rib, red onion jam, horseradish cream, Cabot Creamery cheddar, toast
FIND FOODIE EVENTS
Sombrero Salad
Romaine lettuce, corn, black beans, tomatoes, battered avocado, served with housemade cilantro-lime dressing
Flatbread
Herbed cream cheese, smoked salmon, capers, red onion, fresh dill, lemon ricotta. Also available as an entrée.
Arancini
Local lion’s mane mushrooms, fontina, mozzarella, herbs
Watermelon Salad
Hot fudge
Arugula, feta, pistachios, strawberry-balsamic vinaigrette
$30
ENTR ÉE OP TI ONS
Includes one Switchback Brewing beer.
Center-cut pork loin, apples, Cabot Creamery cheddar, maple-bourbon reduction, mashed sweet potatoes, steamed green beans
Pork Roulade
Housemade Raviolis
Prosciutto, fresh mozzarella, tomato, caramelized onions, pesto cream sauce, spinach, balsamic drizzle DESSERT OP TI ONS
Salted Caramel Pots de Crème Neapolitan Cheesecake Bites
$30
Blue Paddle Bistro 316 Route 2, South Hero, 372-4814 Closed Sunday and Monday.
Maple City Diner
17 Swanton Road, St. Albans, 528-8400 F I R ST C O UR S E: M I LK S H AKE OP TI ONS
Maple and Vanilla
Lobster Sauté
F IR ST C O URSE O P T I O N S
Prince Edward Island Mussels Steamed in white wine, lemon, butter and garlic, finished with fresh basil
Veggie Spring Rolls
Sweet chile Thai dipping sauce
Mixed Green Salad
S EC O N D C O UR S E O P TI ONS
Paddle Fish & Chips
Maple City Burger
Broiled fresh haddock seasoned with Old Bay, lemon and butter with a dill crème fraîche, topped with fried capers, served with homemade cole slaw and French fries
Coffee-Crusted Pork Tenderloin
Caesar Salad
Goat cheese mashed potatoes, sautéed vegetables
Caprese Salad
Available upon request and posted on the Blue Paddle Bistro website
Homemade croutons, house Caesar dressing, freshly grated Parmesan Vine-ripened tomatoes, fresh mozzarella and fresh basil finished with balsamic drizzle
Vegetarian Special
Cookies ‘n’ Cream
Bacon-cheddar burger cooked with Vermont maple syrup, served with hand-cut fries
Biscuits and Gravy
Vermont sausage gravy with a touch of maple, buttermilk biscuits
Bacon Waffle
Bacon-stuffed Belgian waffle, maple butter
Chicken Salad Club with Hand-Cut Fries
Triple-layered with mayo, lettuce, tomato, onion, bacon, cheddar cheese, walnuts and grapes D ES S ERT
Maple Cream Pie
D E S S E RT O P T I O N S
$20
Choose from two homemade desserts, options change daily
SE COND C O URSE O P T I O N S
$40
Soy-Ginger Marinated Flank Steak
Asian-style salad, avocado, crispy wontons, ginger-soy vinaigrette
Mixed Grill
Honey-mustard-glazed quail and tiger shrimp, red pepper, green-onion-and-Asiago potato pancake, grilled asparagus
Smokin’ Butt’s Bar-B-Q
The Kitchen Table Bistro
Dinner available Tuesday-Saturday.
Three courses: choose a small plate, a large plate and a sweet plate off of the regular seasonal menu. Dishes below are samples only. See full descriptions online. Closed Sunday and Monday.
133 N. Main St. at 14th Star Brewing Co., St. Albans, 734-5679
$30 DINNER FOR TWO
1840 W. Main St., Richmond, 434-8686
Choice of two meats or sandwiches and two sides, or a sampler platter.
S A M PLE S M A LL PLAT E OPTIONS
TWO A N D T WO O P T I O N
Chicken Liver Pâté
Meats/Sandwiches
Choose two: pulled pork sandwich, pulled chicken sandwich, brisket sandwich, half-rack baby back ribs
Sides
Fries, coleslaw, cornbread, mac and cheese, baked beans SAMP L E R P L AT T E R O P T I O N
Why Not Try a Bit of Everything?
Pulled pork, pulled chicken, brisket, baby back ribs and smo-fried wings, served with coleslaw, cornbread, baked beans and mac and cheese
APRIL 21-30
Grilled LaPlatte River Angus Farm Butcher Steak (add $4) House-Ground Burger
Crispy Potato Cake
Boucher Family Farm blue cheese, grilled bacon, candied onion, served with frites
House Pasta
S A M P L E SWEET P L ATE OP TI ONS
Braised oxtail, ramp-pistachio pesto, Parmesan Braised LaPlatte River Angus Farm oxtail, grilled ramps, mint
Cider-Steamed Maine Mussels Vermont Steak Tartare Baby Arugula
Mustard vinaigrette, pistachios, Shelburne Farms cheddar S A M PLE LA R G E PLAT E OPTIONS
Ricotta Gnocchi
English peas, ramps and asparagus, shaved Parmesan
SOUTH H ERO • ST. AL B ANS • RIC H M ON D
Fresh strawberries, maple-roasted pecans, Vermont Creamery goat cheese, house balsamic vinaigrette
Chunks of lobster meat, prosciutto, arugula, grape tomatoes, shallots, linguine, light lemon-butter cream
Bittersweet Chocolate Pudding Open-Face Chocolate-Coffee Sundae Crème Brûlée
$40
FIND FOODIE EVENTS
Stuffed Cavendish Quail Grilled, served with ramp-farro risotto and dry-fried Brussels sprouts
vermont restaurant week.com
Mustard-Crusted, All-DayRoasted Pork Shoulder
21
Stone Corral Pub & Brewery
Toscano Café and Bistro
Closed Monday.
Closed Sunday and Monday.
83 Huntington Rd., Richmond, 434-5787
$30 CRAFT BEER AND FOOD PAIRING
Includes one beer flight, one 12-ounce pour and three dinner courses.
APRIL 21-30
BEER OPTIONS
Trailblazer, Wileys XPA, Kolsch, Black Beer STA RTER O P T I O N S
RI C H MO ND • ESSE X J UN CTI ON
Soup of the Day
TELL THE WORLD HOW GREAT VERMONT TASTES! Tag your tweets and Instagram pics with #vtrestoweek
FIND FOODIE EVENTS
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$15 LUNCH
ENTR ÉE OP TI ONS
Served with mesclun salad.
Includes a coffee or a soft drink.
Vegetable Bouillabaisse
EN T R ÉE OP TI ONS
Red Hen Baking crostini, rouille
Falafel Wrap
Grilled Statler Chicken Piccata
Cucumber, feta, tzatziki
PEI Mussels
Brussels sprouts, red onion, tomato, orecchiette pasta
Shredded Duck Confit
Marinated artichoke hearts, charred lemon, capers
Winter Greens Salad
Vegetarian Special
E N T R ÉE O P T I O N S
$40 DINNER
Chickpea salad, mustard greens, herb oil
Stone Corral Burger
A PPET I Z ER OP TI ONS
Pork Schnitzel
Goat-Cheese-Stuffed Medjool Dates
Tossed with cilantro and spring onions in house Thai chile sauce Carrot, apple, candied walnut and chèvre
Beef, veggie or housemade turkey patty Pan-fried and served over mashed potatoes with homemade sauerkraut and demi-glace
Housemade Butternut Ravioli
Caramelized onion, bacon, spinach, Parmesan cream D E S S ERT O P T I O N S
Crème Brûlée Maple Pastry ‘Pull-Apart’ Sundae
Cook Academy at The Essex: Vermont’s Culinary Resort & Spa 70 Essex Way, Essex Junction, 764-1489
During Restaurant Week, the Cook Academy will flip the usual dining model by inviting guests into the kitchen for two courses in continental cuisine.
$40 COOK ACADEMY CLASSES Offered Sunday-Thursday at 5 p.m. and Friday-Saturday at 11 a.m. reservations required. AVAI L A B LE C LA S S ES
Primo Pasta
Learn to make linguini pomodoro, chicken rollatini and chocolate lava cake
Cooking with Vermont Beer
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27 Bridge St., Richmond, 434-3148
Learn to make beer-braised chicken; fluffy, buttery potatoes; bacon-beer Brussels sprouts; and chocolate stout cake with salted caramel glaze
Crispy Sea Bass
Housemade Sunchoke Ravioli Pesto verde, roasted oyster mushrooms, spring pea shoots DESSERT OP TI ONS
Crème Brûlée du Jour
Prosciutto di Parma, balsamic glaze, lavender honey
Chocolate-Chip Cannoli Duo
Local Mushroom Crostini
Housemade black pepper ricotta
Duck Confit Tartlet
Jasper Hill Farm’s Bayley Hazen Blue cheese, dried cherries, demi glace
Junction at the Essex: Vermont’s Culinary Resort & Spa 70 Essex Way, Essex Junction, 764-1489 FI R ST C OU R SE OP TI ONS
Roasted Garlic and White Bean Soup Candied garlic, crispy goat cheese
Fennel Salad
Cucumber, grapefruit, feta, pine nuts
Two Oysters on the Half-Shell
Mignonette, lemon, pickled horseradish SEC OND C OU R SE OP TI ONS
Petite Filet
Potato purée, asparagus, demi
Pan-Seared Chicken
Carrot purée, dandelion greens, savory bread pudding
Saffron Risotto
Spring vegetables, fried herbs, crème fraîche DESSERT OP TI ONS
Peanut Butter Chocolate Mousse Tower Apple Bread Pudding
$30
Tavern at the Essex: Vermont’s Culinary Resort & Spa
Joyce’s Noodle House 5 Carmichael St., Essex Junction, 288-9828
70 Essex Way, Essex Junction, 764-1489
$15 BREAKFAST
$15 LUNCH
C O URSE O NE
CO U RS E O N E O P T I O N S
Tavern Parfait
Cup of Soup
Ask server for the day’s selection.
COU RSE TWO O P TI O N S
Green Salad
Each served with fingerling potatoes.
CO U RS E T WO O P T I O N S
Half Tavern Benny
Green Mountain Salad with Chicken
Poached egg, local pork belly, english muffin, Hollandaise sauce, maple sugar
BLT Omelet
Roasted tomatoes, bacon, spinach, Boursin cheese, choice of toast
Long Trail Pancakes
Granola, craisins, bananas COU RSE THREE O P TI O N S
Tavern Donuts Fresh Fruit Cup
Spinach, dried cranberries, candied walnuts, chèvre, maple balsamic vinaigrette
Includes one appetizer, one entrée, and selected soda or hot tea. Available until 3 p.m. S A M PLE F I R ST C O UR S E OP TI ONS
Egg Roll Vegetable Roll Crab Rangoon S A M PLE S EC O N D C O UR S E OP TI ONS
General Tsao’s Chicken Sesame Chicken Beef With Broccoli
Country Ham Sandwich
Vegetable Chow Mein
Boar’s Head ham, Gruyère cheese, rustic bread, served with fries or greens
Chicken Teriyaki Beef Teriyaki
Rosemary-Caramelized Onion Flatbread Olive oil, garlic, chèvre, fig, balsamic vinegar, rosemarycaramelized onions
CO U RS E T H REE O P T I O N S
Mini Cookie Jar Mini Apple Pie
The Bearded Frog
5247 Shelburne Rd., Shelburne, 985-9877 STARTER O P TION S
D E S S E RT O P T I O N S
Citrus-Poached Shrimp
Raspberry-Rhubarb Galette
Grilled asparagus-andbaby-kale salad with preserved lemon, caramelized onions, shaved Parmesan and lemon herb vinaigrette
Stuffed Long Stem Artichoke Sautéed spinach-and-pine-nut filling, arugula pesto, herb aioli
Pâté de Campagne
Green pasture pork pâté with housemade mustard, cornichon and grilled baguette E NTRÉE O P TIO NS
Roasted Rainbow Trout Grilled asparagus, ramp-potato Darphin, and lemon-dill beurre blanc
Vegetarian Spring “Cassoulet”
Herbed white bean cake with sautéed mushrooms, spring peas and braised leeks, with sundried-tomatomushroom broth
Grilled Bistro Steak
Caramelized onion and Gruyère gratin, with brandied apricot demi glace
With sweet crème
Citrus Madeleine Trio
Dark chocolate dipped, raspberry glazed, and pistachio caramel drizzle
Bittersweet Flourless Chocolate Cake
Strawberry Grand Marnier sauce, toasted almond toffee-vanilla ice cream
$40
APRIL 21-30
The Lighthouse Restaurant & Lounge 38 Lower Mountain View Dr., Colchester, 448-3361
$30 DINNER
S EC OND C OU R SE OP TI ONS
Any two courses, plus salad bar for additional $5.95.
Maple-glazed, pan-seared duck breast with apple cider demi sauce, served with cheddar mashed potatoes and grilled asparagus
$40 DINNER Three courses, plus salad bar for additional $5.95. F I R ST C O UR S E O P T I O N S
Creamy Lighthouse Mussels
Prince Edward Island mussels tossed with cream, roasted garlic and butter, served with garlic bread
Bacon-Brown-Butter Scallops Pan-seared scallops with bacon and brown butter, sweet potato pancakes, lemon-pepper arugula salad
Beef Carpaccio
Paper-thin beef tenderloin dressed with cornichons, whole-grain maple mustard, red onion jam, and Acadian Balsamic salad
Apple Duck
Pork Tenderloin
Bacon-wrapped pork with port wine demi sauce, served with Brussels sprouts, fingerling potato hash and grilled asparagus
Pan-Seared Lemon-Dill Salmon
Poppyseed-crusted Faroe Island salmon with fresh dill and butter, finished with white-wine-lemon butter sauce and served with rice pilaf and grilled asparagus
ESSE X JUN CTI O N • SH EL BU RNE • CO LCH EST E R
Granola, berries, vanilla yogurt
$8.95 LUNCH SPECIAL
Surf and Turf
Crab encrusted filet mignon topped with three tarragon-thymemarinated shrimp and served with fingerling potatoes, white-wine butter sauce and grilled asparagus DESSERT OP TI ONS
Crème Brûlée Chocolate-Raspberry Mousse Flourless Chocolate Torte Chocolate Molten Cake Raspberry Cheesecake
FIND FOODIE EVENTS
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23
Three Brothers Pizza & Grill 973 Roosevelt Highway, Colchester, 655-5550
S EC O N D C O UR S E O P T I O N S
$15 LUNCH
Served with garlic fries
Choose two courses from the below dinner menu: first and second course or second course and dessert.
APRIL 21-30
Shish Taouk
Seasoned grilled chicken, thinly sliced with lettuce, tomato and pickled turnips, served in a pita with garlic mayo
$20 DINNER
Falafel
F I RST CO U RS E O P T I O N S
Fried chickpea fritters with lettuce, tomato and pickled turnips, served in a pita with tahini sauce
Hummus
C O LC H EST ER • WI L LISTO N • SO U TH BURLN I GTON
Chickpea spread with garlic, lemon and tahini, served with pita bread, roasted pine nuts and olive oil
FIND FOODIE EVENTS
vermont restaurant week.com
24
Beef-and-Lamb Shawarma
Fattoush
Thinly sliced beef and lamb with grilled onion, lettuce, tomato, and pickled turnips, served in a pita with tahini sauce and parsley
Manakish Zaatar
D ES S ERT O P T I O N S
Middle Eastern chopped salad with tomatoes, onions, fresh parsley, crispy pita and lemon vinaigrette Flatbread seasoned with thyme, oregano and sesame, served with Lebaneh cheese and drizzled olive oil
Kanafeh
Cheese pastry soaked in orange-blossom syrup, topped with chopped pistachios
Grazers
192 Boxwood St., Williston, 857-5829
Green Mountain Burger
A PPET I Z ER OP TI ONS
Natural Vermont ground beef, Boucher Family Farm blue cheese, maple-glazed bacon, arugula, pickled red onion, tomato-and-garlic aoili
Jalapeño-Bacon Rangoon
Crispy bacon, fresh diced jalapeño, maple cream cheese, flash fried and served with honey-lime aioli
Fried Pickles
Softshell Crab Burger
Hand-battered and deep fried, with housemade ranch
DESSERT OP TI ONS
Calamari
Fried Ice Cream Strawberry Cheesecake Shake
EN T R ÉE OP TI ONS
Stonewood Farm Turkey Burger
Brownie Sundae
Orange-cranberry chutney, baby spinach, garlic aioli, red onion, Grafton Village Cheese’s sage-infused cheddar
$30
Pistachio Ice Cream Rosewater, honey
Awwami
Middle Eastern fried doughnut holes coated in orange-blossom syrup
Guild Tavern
Silver Palace
1633 Williston Rd., South Burlington, 497-1207
1216 Williston Rd., South Burlington, 864-0125
AP P ET I Z ER O P T I O N S
FI R ST C OU R SE OP TI ONS
Littleneck Clam Ceviche
Calabrese chiles, spring onion, coriander vinaigrette
Rhubarb-Glazed Carrots
Popcorn Squid House Wonton Soup Pot Sticker
Honeyed chèvre, spiced sunflower seeds
Veggie or meat, steamed or fried
E N T R EE O P T I O N S
Spring Roll Lettuce Wrap
Wood-Grilled Petite Sirloin
Ember-roasted asparagus, potato purée, ramp chimichurri
Ricotta-and-Chive Gnocchi
Spring greens pesto, roasted mushrooms, pea shoots DES S ERT
Flourless Chocolate Torte
$40
SEC OND C OU R SE OP TI ONS
Seafood Over Pan-Fried Noodles (Gluten-Free) Salmon, shrimp, scallops, mussels and mixed vegetables, tossed in white-wine sauce, served over pan-fried noodles
Steak Gwin Jin
Beef pan-seared in the wok with garlic, scallions, wine, soy sauce, and a touch of honey, served over mixed greens
Thai Salmon (Gluten-Free)
Fillet in a spicy Thai sauce over garlic rice
Hunan Country Chicken
Fried marinated chicken breast sautéed in hot tangy sauce, served with garden vegetables THI R D C OU R SE OP TI ONS
Coconut Bun with Ice Cream Lychee Nut Double Chocolate Cake
$30
The Windjammer Restaurant 1076 Williston Rd., South Burlington, 862-6585
Salmon Oscar Enter Ourseasoned with Atlantic salmon
F IR ST C O URSE O P T I O N S
Jumbo Lump Crab Cake
pink Hawaiian sea salt and Facebook black pepper, topped with blue
Citrus-cracked-pepper sauce, preserved lemon
crab meat, asparagus, sundried Competition tomatoes and Béarnaise
Bruschetta
Pesto Chicken
Panko-crusted, tenderized chicken breast, toasted walnut pesto, tomato-basil white wine sauce
$15 WEEKEND BRUNCH & WEEKDAY LUNCH
Two courses: appetizer and entrée, or entrée and dessert
$30 DINNER
Three courses: Specific dishes will change daily — see restaurant website for updates. S A M PLE A PPET I Z ER S
Oysters on the Half Shell or Rockefeller Vermont Cheese Plate Clams in Chorizo Broth House Meatballs in Romesco S A M PLE EN T R É ES
Pan-Fried Local Fish Gnocchi Carbonara
D E S S E RT O P T I O N S
Shrimp Risotto
Blondie Brownie Sundae
S A M PLE D ES S ERTS
Housemade S’Mores Ice Cream
Chambord Chocolate Truffle
Tapioca Pudding
$40
local, fresh, original
1076 Williston Road, S. Burlington
862.6585 Sugarhouse Bar & Grill
733 Queenwww.windjammerrestaurant.com City Park Rd., South Burlington, 863-2909 www.facebook.com/windjammerrestaurant
$20 LUNCH S A L AD O P T I O N S
Sugarhouse Salad Caesar Salad A P P ET I ZE R O P T I O N S
Portobello Artisan Cheese Bits Buffalo Chicken Poppers Chicken Wings E N T RÉ E O P T I O N S
Homemade Mac and Cheese Fish and Chips Maple BBQ Chicken Sandwich Sugarhouse Turkey Sandwich
APRIL 21-30
Happy Belly Deli & Grill 65 Winooski Falls Way, Winooski, 655-5003
$6 BREAKFAST SPECIAL Includes any breakfast sandwich, hash browns, fruit (apple, banana or orange) and coffee.
New England Wrap
Turkey, cheddar, dried cranberries, maple balsamic vinaigrette, apple, lettuce and mayonnaise
King Club Panini
Maple Spinner
Ham, turkey, bacon, Swiss cheese, apples, spinach, garlic mayo and light mustard, served on sourdough bread
Morning Spinner
Reuben Panini
S A M PLE S A N DW I C H O P T I O N S
Plain bagel with sausage, two eggs, hash browns, maple syrup Two eggs, sausage, hash browns, cheddar, strawberry jam
Breakfast Sandwich
Two eggs, cheese and choice of bacon, sausage or ham
$20 LUNCH OR DINNER FOR TWO Choose any two wraps, burgers or panini from the menu, plus a brownie or cookie each, and an order of poutine to share. S A M PLE S A N DW I C H O P T I O N S
Buffalo Wrap
Breaded chicken tenders tossed with housemade buffalo sauce, romaine lettuce and ranch dressing
SO UTH BURL I NGTO N • WI NO O SK I
Housemade Vermont Creamery for the best chicken New York Strip garlic-tarragon chèvre on wing sauce recipe. Ten-ounce certified Angus grilled crostini, roasted tomato New York strip steak, hand-cut and Visit our Facebook compote, balsamic reduction seasoned page with house dry rub, topped for Bacon-Wrapped with sherry-mushroom ragout and details! finished with signature steak sauce Beef Tenderloin Tender pieces of filet mignon Vermont Ravioli wrapped in bacon and served Vermont Fresh Pasta chèvre-fig with brandy-green-peppercorn pesto ravioli, roasted butternut cream sauce squash, sweet potatoes and candied walnuts finished with honeyE NTRÉE O P TIO NS lavender cream Includes salad bar.
Pauline’s Café
1834 Shelburne Rd., South Burlington, 862-1081
Cuban Panini Vermont Burger
Bacon, apple, cheddar, barbecue sauce, all drizzled with Vermont maple syrup, served with fries
Buffalo Meltdown
Fried chicken patty tossed in buffalo sauce, topped with lettuce, ranch and melted pepper jack
Poutine Burger
A giant burger topped with cheese curds, poutine gravy and fries
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Misery Loves Co.
Mule Bar
46 Main St., Winooski, 497-3989
$20 BRUNCH SPECIAL
Available Saturday-Sunday. STA RT E R O P T I O N S
APRIL 21-30
Misery French Toast
Spiced bread, rhubarb curd, maple
Beef Tartare
MLC Benedict
House ham, farm eggs, Hollandaise
WI N O O SK I
Shrimp and Grits
Lemon brown butter, MLC bacon, poached eggs
Vegetable Hash
Early spring vegetables, salsa verde, fried eggs
With crispy chicken SEC OND C OU R SE
R AW O P T I O N S
Tater Tots
MA I N O P T I O N S
Spinach Caesar
Available Tuesday-Saturday. Three courses: choice of raw plate, vegetable, and pasta or protein.
Cheddar Beignets Smoked char, trout roe, crème fraîche
FI R ST C OU R SE
$40 SUPPER
Early Spring Vegetables
Honey butter
38 Main St., Winooski, 399-2020
House Pork Dumplings
Halibut Crudo
THI R D C OU R SE
Chocolate Truffles Caramel, fresh berries
V EG ETA B LE O P T I O N S
Farinata
$20
Spring-Dug Parsnips PA STA / PR OT EI N O P T I O N S
Tagliatelle Scallops Hanger Steak
Our House Bistro 36 Main St., Winooski, 497-1884
Waterworks Food + Drink 20 Winooski Falls Way, Winooski, 497-3525 Lunch available Monday-Saturday.
$15 LUNCH
TELL THE WORLD HOW GREAT VERMONT TASTES! Tag your tweets and Instagram pics with #vtrestoweek
$20 DINNER
Available Monday-Friday.
Available every day.
Petite Spinach & Strawberry Salad
A PPET I Z ER O P T I O N S
Goat cheese, candied pecans, red onions and maple balsamic vinaigrette
Restaurant Week Mac & Cheese Trio
Buffalo chicken mac, sugar shack mac, caprese mac
Pulled Pork Poutine Spinach Artichoke Dip
FIND FOODIE EVENTS
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$30 DINNER
F I R ST C O UR S E OP TI ONS
A P P ETI ZER OP TI ONS
Caesar Salad
Little gem lettuces, shaved Parmesan, croutons
With grilled bread
Cup of Soup
EN T R ÉE O P T I O N S
S EC O N D C O UR SE OP TI ONS
Restaurant Week Mac & Cheese Trio
Buffalo chicken mac, sugar shack mac, caprese mac
Duck, Duck Burger
Ground duck burger, sunny-side duck egg, served with fries and apple-cabbage slaw D ES S ERT O P T I O N S
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$15 LUNCH
Petite Strawberry Rhubarb Crisp Half-Size Deep-Fried PB&J With fluff frappe for dipping
Pulled Pork Sandwich
Carolina barbecue sauce, slaw, cheddar
BLT
Applewood-smoked bacon, arugula, tomato, avocado mayo
Chicken Salad Sandwich Curried chicken salad, lettuce, tomato
Caesar Salad Spring Turnip Soup
Brown-butter yogurt, compote
Tuna Poke
Cucumber, cilantro, feta yogurt, naan
Lamb Meatballs
Spicy pomodoro, feta yogurt, naan ENTR ÉE OP TI ONS
Pan-Roasted Salmon
Cucumber and arugula, potatoes, beet vinaigrette
Spring Flatbread
Breakfast Sandwich
Spring onion pesto, artichoke, asparagus, Maplebrook Farm mozzarella
D ES S E RT
Spicy sausage, broccoli rabe, cherry tomatoes, mascarpone, breadcrumbs
Chocolate Chip Cookie
Waterworks Steak Frites
Fried egg, cheddar, bacon or ham, English muffin
Conchiglie Pasta
The Burger DESSERT OP TI ONS
Chocolate Mousse
Espresso nibs, strawberries
Local Ice Cream w/Biscotti
¡Duino! (Duende)
A Single Pebble
10 N. Winooski Ave., Burlington, 660-9346
133 Bank St., Burlington, 865-5200
“TURKISH DELIGHTS”
Chef’s choice tasting menu, changing daily, with vegetarian option available. Everyone in your party must order the same menu — either vegetarian or meat, but not both. Dishes listed are samples only.
Includes: mezze, entrée and dessert. ME ZZE P L AT E
Grilled Pita
Harissa olive oil, roasted garlic hummus, baba ganoush, smoked carrots, herb-marinated olives, sumac-cumin, roasted chickpeas E N T RÉ E O P T I O N S
Served with Turkish rice
Lamb Borek
S A M PLE D I S H ES : R EG ULA R TA ST I NG
SA M P L E DI SHES: V EGETA R I A N TA STI NG
Mixed Meats and Vegetables
Mock Eel
Dry-Fried Green Beans
Seasoned and Pressed Tofu
Chef Dumplings
Double Garlic Broccoli
Peking Duck Wraps
Curry Cauliflower Watercress Soup
Lamb-stuffed savory pastry, tomato-cucumber salad, dill labneh
Double Garlic Eggplant
Chicken Shawarma Kebab
Sea of China Soup
Miso tofu, sweet-and-pungent walnuts
Cashew Pork
Chinese Broccoli
Grilled leek, sumac haydari
Spinach and Feta Pide
Turkish flatbread with baked eggs, roasted peppers and garlic D E S S E RT O P T I O N S
Chocolate Layer Cake
Tahini ganache, orange blossom frosting
Levantine Qatayef
Fried sweet dumpling with pistachio, hazelnut and cinnamon
Chai-Spiced Baklava
Beijing Street Noodle General Chou’s Mock Chicken
Thai Basil Fish
Coconut Tapioca
Chocolate Cheesecake Strawberry sauce
$40
$30
ArtsRiot
August First Bakery & Café
Closed Sunday and Monday.
Closed Sunday.
ARTSRIOT HAPPY MEAL
LUNCH: STACKS RETURN!
400 Pine St., Burlington, 540-0406
149 S. Champlain St., Burlington, 540-0060
Choice of: 400 Burger, Popcorn Chicken or Maple-Roasted Broccoli
Served with rosemary-sage house fries, drink and a toy
Say what? For Vermont Restaurant Week, August First will revive some perennial favorites from Burlington’s late, great Stacks Sandwiches. Enjoy flavorful slow-roasted meats on freshly baked August First hoagie rolls.
SU P E RS I ZE O P T I O N S
DA I LY S PEC I A LS TO I NC LU DE
+$2 add bacon +$3 make it a double +$6 make it a triple +$3 sub beer for drink
Call for the day’s selection.
$15
BU RL I NGTO N
Honey phyllo, walnuts, maple whipped cream
Mushroom sauce
Sichuan Beef Chow Fun Three-Cup Chicken
APRIL 21-30
Italian Sandwich (available daily)
A true Pennsylvania Italian, with Genoa salami, soppressata, capicola, sharp provolone, shredded lettuce, tomato, onion, oil and vinegar, served on a seeded hoagie
Cuban Sandwich
Slow-roasted spiced pork shoulder, ham, Swiss cheese, pickles and mustard, served on a seeded hoagie
Porchetta
Tender pork roasted with fresh rosemary, thyme, sage and fennel, served on a seeded hoagie with hot broccoli rabe
$12
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The Bagel Place
1166 Williston Rd., South Burlington, 497-2058
Closed Sunday and Monday.
$7 BREAKFAST Includes a cup of Uncommon Grounds coffee.
Ham, Egg & Cheddar
S. BU RL I NGTON • BURLI N GTON
APRIL 21-30
Vermont Smoke & Cure ham, Shelburne Farms one-year-old cheddar, fresh cracked egg, baby spinach, tomato and onion, served on choice of bagel or roll
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EN T R ÉE OP TI ONS
DESSERT OP TI ONS
Velouté de Chou-fleur au Chèvre et Noisettes Caramelisées
Mousse Chocolat, Meringue, Praline
Cauliflower chèvre velouté, caramelized hazelnut, hazelnut oil
Salade Margot
$10 LUNCH Includes soup, sandwich and a cookie. S AMP L E DA I LY S A N DW I C H S PEC I A LS
Smoked Turkey
North Country Smokehouse smoked turkey, Grafton Village Cheese garlic cheddar, chive mayonnaise, spinach, tomato, onion
Pesto Veggie
Fresh melted mozzarella cheese, pesto, tomato, spinach
Boston bib lettuce, radishes, quail egg, Dijon mustard dressing
Paté de Campagne
Country paté, cornichons, onion compote, Dijon mustard, grilled sourdough bread PLAT O P TI ONS
Chocolate mousse, caramelized hazelnut meringue
Tarte au Citron Meringuées en Verrine Lemon tart in a jar
Madeleines Tièdes
Warm Madeleines, Grand Marnier chocolate sauce
$40
Steak Frites
Grilled hanger steak, black peppercorn sauce, French fries, tomato Provençale
Filet de Saumon Poèlé
Seared salmon filet, tomato mashed potatoes, chive-white-wine sauce
Aumônière Croustillante au Chèvre
Goat cheese crispy beggar’s purse, wilted spinach, grilled vegetables, spiced carrot sauce
Bleu Northeast Seafood 25 Cherry St., Burlington, 864-8600 Full descriptions online.
$15 BREAKFAST
TELL THE WORLD HOW GREAT VERMONT TASTES!
Bistro de Margot
126 College St., Burlington, 863-5200
Includes choice of entrée, plus juice or coffee. E N T RÉ E O P T I O N S
Classic Two-Egg Breakfast
Two eggs any style, choice of meat, home fries, toast
Fried Oyster Benedict
Wood Mountain Fish oysters, poached eggs, arugula, herb Hollandaise, English muffin
Croissant French Toast
Buttery egg-battered croissant, vanilla mascarpone, wild blueberry syrup
Three-Egg Omelet*
Three eggs, Vermont cheese, home fries, toast *Add-ons ($3 each): bacon, ham, peppers, mushrooms
Rock Crab Cakes
Two eggs, hash browns, Béarnaise sauce
$40 DINNER A PPET I Z ER O P T I O N S
Cider-Steamed Mussels Fried Whole-Belly Clams Bleu and Greens
Finn & Roots baby greens, local apple, Vermont blue cheese, dried local cranberries, roasted nuts, buttermilk herb dressing
1 Lawson Lane, Burlington, 363-3639
C O UR S E O N E OP TI ONS
Beets and Smoked Blue Cheese
Microgreens, balsamic reduction, pink peppercorn
Spicy Soup of Squashes
Made with a blend of squashes and sweet potato, chipotle pepper and smoked salt
Caesar Salad
With or without white anchovies
Seafood Chowder
C O UR S E T WO OP TI ONS
M A I N C O UR S E O P T I O N S
Salmon Tartare
Pan-Roasted Redfish
Beet risotto, warm spinach salad, caper-brown-butter emulsion
Wild Mushroom Pappardelle Handmade egg noodles, local mushrooms, sheep’s milk cheese, peas, roasted garlic, black truffle
Frenched Chicken Breast
Sweet potato, Brussels sprouts, apple hash, smoked bacon, cider jus
Faroe Islands salmon, chopped finely and mixed with capers, mustard and crème fraîche, served with pita chips, cornichons and caviar
Four-Cheese Ravioli
Handmade ravioli served with smoked mascarpone cheese, roasted red peppers, balsamic reduction, microgreens
Shrimp Cocktail
Bouillabaisse
The classic: jumbo shrimp with spicy cocktail sauce made with pepper vodka and lemon
D ES S ERT
Herb-crusted roast pork with caper-garlic-parsley salsa verde
Maine lobster, mussels, cod, clams, potatoes, fennel, tomato-saffron broth, shallots, Pernod, aioli
NORTHEAST SEAFOOD
Blue Cat Steak & Wine Bar
Chef’s Choice Local Cheese
Porchetta
C OU R SE THR EE OP TI ONS
Blackberry Lamb
Rack of lamb with mashed potatoes and a fresh blackberry-rosemary demi glace
Filet Mignon
Wild mushrooms, green peppercorns, mashed potatoes and balsamic drizzle
Faroe Islands Salmon
Tangerine beurre blanc, smoked salt, grilled asparagus
Lobster Ravioli*
Pasta nero, basil oil, roasted red pepper, smoked mascarpone, microgreens *Vegetarian version available
Nine-Hour Lamb
Braised leg of lamb with mashed russet and sweet potatoes, mint-and-roasted-garlic salad
$40
Bluebird Barbecue
Butch + Babe’s
317 Riverside Ave., Burlington, 448-3070
258 N. Winooski Ave., Burlington, 495-0716
$30 BARBECUE FOR TWO
F I R ST C O UR S E O P TI ONS
Select three smoked meats and four from-scratch sides. Served family-style for two to share. Available for takeout Monday-Thursday, 4:30-6:30 p.m., or dine in every day.
S EC O N D C O UR S E O P TI ONS
ME ATS (CH O O S E T H RE E )
Vegan Pasta
Slow-Smoked Pulled Pork Catamount gold sauce
Fifteen-Hour Brisket
Brussels Sprouts Mac and Cheese Pancake
APRIL 21-30
Babe’s Dumplings
With dukbokki-style spicy pork D ES S ERT
Salt-and-pepper rub
Cookie du Jour
Smoked Chicken
Alabama white sauce
$20
Spare Ribs
Maple barbecue mop
Smoked Turkey House gravy
Barbecue Seitan (Vegan) Caramelized onions
S I D E S (P I CK FO U R)
Church & Main Restaurant 156 Church St., Burlington, 540-3040 Closed Sunday and Monday. F IR ST C O URSE O P T I O N S
Foraged Mushroom Strudel
T H I RD CO U RSE O P T I O N S
Crimini and king oyster mushrooms, Green Mountain Farms cream cheese, puff pastry
Soup of the Day Hummus Plate
Chicken Roulade
Stuffed with kalamata olives, chèvre, arugula and basil, served with crushed fingerlings, Brussels sprouts and chicken demi-glace
Grilled Octopus
SE COND C O URSE O P T I O N S
Coconut risotto, sweet potato poker chips, roasted-red-bell-pepper compound butter
Rangoon
Ravioli
Grilled pita, olives, garlic
Stuffed with beet and house ricotta, served with basil-white-wine cream sauce
Caramelized apple, onion, maple-Thai-chile sauce
Caesar Salad
D E S S E RT O P T I O N S
Salmon Tartare
Housemade Ice Cream or Sorbet
Lemon-caper dill dressing, cracker bread, dill crème fraîche
$40
Citizen Cider
316 Pine St., Suite 114, Burlington, 448-3278
BU RL I NGTO N
Hand-Cut French Fries, Smashed Sweet Potatoes, Bread and Butter Pickles, Pit Beans, Coleslaw, Mixed Greens and Herbs, Red Hen Baking Fat-Tire Toast, Mac and Cheese
$20 ALL-DAY MENU Add a glass of featured cider for $5 extra. The taproom will be running nightly entrée and dessert specials all week in addition to the Restaurant Week menu. A PPET I Z ER O P T I ONS
Shaved Fennel Salad
Citra Star vinaigrette, caramelized apples, Jasper Hill Farm’s Bayley Hazen blue cheese, roasted pecans
Smoky Cider-Battered Broccoli Bits
Sriracha ranch, Citizen Dry golden barbecue sauce EN T R ÉE O P T I ONS
Chicken Leg Confit
Wits Up braised white beans, lemon-garlic kale, gremolata, chicken glace
Portobello Mushroom Caps
Stuffed with quinoa and grilled mushroom duxelles, served over creamy goat-cheese-chive polenta with cider-syrup glazed tomatoes
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City Market/Onion River Co-op
15 Center St., Burlington, 862-9647
BREAKFAST SPECIAL
$30 GLOBAL INSPIRATIONS MENU
Vermont Maple-Bacon-Cheddar Bread Pudding – $7.99/lb Hearty hot-bar bread pudding made with Vermont ingredients. There is no better way to start your day!
APRIL 21-30
LUNCH AND DINNER SPECIALS Italian Porchetta Sandwich – $7.99
Made-to-order on O Bread Bakery olive ciabatta with Vermont pork loin and belly, Doe’s Leap feta, and Miskell’s Premium Organics chard
5 Farm Enchilada Dinner – $8.99
BU RLI N GTO N
All Souls Tortilleria corn tortillas, Misty Knoll Farms chicken, Vermont pork, Shelburne Farms cheddar, and poblano peppers from Vermont Bean Crafters
German Chocolate/ Black Forest Cake
Slow-braised lamb, madras curry, stone fruit chutney, basmati rice, cashew brittle, mint yogurt, mini naan
Dark chocolate cake, toasted coconut cream, candied pecan, Kirsch-soaked forest cherries
Greek Salad
Lemony rocket, spinach “pocket,” micro heirloom tomatoes, kalamata olive tapenade, whipped feta balsamic honey
French Crêpes
Sweet crêpe, lemon mousse, triple berry flambé, bruléed crème Anglaise, Chambord coulis
Spanish Churros
Fried dough, coffee bean dust, Frangelico chocolate sauce, chocolate cup, toasted hazelnut
East West Café
2 N. Winooski Ave., Burlington, 540-8145
$20 MENU FOR TWO
F I RST COUR S E O P T I O N S
Includes dumplings and two orders of pad Thai.
Pâté de Campagne
FI R ST C OU R SE
Mustard, cornichons, baguette
Sardines
Arugula, chorizo, almond
Bitter Green Salad
Breadcrumbs and pecorino
Roast Chicken
Lentils vinaigrette
Poached Salmon Cabbage and basil
Vegetable Tart
Onion and Bianco Sardo
Coffee Custard
30
C OU R SE THR EE OP TI ONS
Caribbean Mofongo
Almond shortbread
vermont restaurant week.com
Indian Curry
Pan-roasted monkfish fillet, crispy prosciutto, fire-grilled artichoke hearts, squid ink linguine, roasted tomato, basil, garlic, capers, anchovies
Churrasco skirt steak, fried mashed plantain, crispy pork belly, smashed avocado, mango sofrito, herb leaf salad
T H I RD CO UR S E O P T I O N S
FIND FOODIE EVENTS
Sweet chile coconut broth, shrimp-and-crab dumpling, sesame roasted mushrooms, kaffir-lime-and-lemongrass oil, Thai basil, mung bean sprouts
Tofu katsu, alkaline noodles, miso-palm-sugar broth, sesame wakame, soft-boiled egg, crispy onion, bean sprouts, cilantro, chile sauce
S E CO N D C O UR S E O P T I O N S
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Thai Soup
Japanese Ramen
388 Pine St., Burlington, 865-2368
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Italian Pasta al Pesce
C O UR S E O N E OP TI ONS
C O UR S E T WO OP TI ONS
Dedalus Wine Shop, Market & Wine Bar
TELL THE WORLD HOW GREAT VERMONT TASTES!
The Daily Planet
82 S. Winooski Ave., Burlington, 861-9700
Cheese Plate
$40
Fried Dumpling
Chicken or vegetable, sweet ginger sauce SEC OND C OU R SE
Pad Thai
Choice of chicken, beef, pork, tofu or shrimp (additional $2 for shrimp)
El Cortijo Taqueria y Cantina 189 Bank St., Burlington, 497-1668
Esperanza Restaurante 180 Battery St., Burlington, 657-3377 Closed Monday.
A P P ET I ZE R O P T I O N S
$20 LUNCH AND DINNER
Mexican Pizza
Grilled flour tortilla, mashed black beans, queso fresco, shredded cabbage, salsa taquera, cilantro
Empanadas
Roasted corn, sweet potato, chimichurri
Carne a la Milanesa
A PPET I Z ER O P T I O N S
Salvadorian Pupusas
Chiles Rellenos
Choice of: cheese; beans and cheese; or pork, beans and cheese (three per order)
E N T RÉ E O P T I O N S
Lumpia
Roasted poblano pepper stuffed with queso fresco, salsa ranchera
Wet Burrito
Choice of burrito, enchilada sauce, cheddar
Pescado Bowl
Crispy pollock, cabbage slaw, pickled jalapeños, rice, black beans, avocado crema, scallion and cilantro
Dos Tacos
Choice of two tacos with two sides D E S S E RT O P T I O N S
Flan Churro Bites
With chocolate sauce
Nachos
Choice of ground beef, brisket, pork or chicken
Spinach Enchiladas
Two corn tortillas stuffed with mushrooms, spinach, cheese and pico de gallo, smothered in green tomatillo sauce and melted cheese, served with rice, beans and sour cream
Summer Squash-andZucchini Fajitas
House Salad
Mixed greens, bell peppers, cucumbers, carrots, cheese and choice of dressing EN T R ÉE O P T I O N S
Pollo en Mole
Grilled chicken breast smothered in traditional Mexican mole with roasted sesame seeds, served with rice and beans
Grilled rainbow bell peppers, onions, squash and zucchini presented on a sizzling iron skillet, served with rice, beans, lettuce, guacamole, sour cream, cheese and pico de gallo; choice of corn or flour tortillas
Adobo Pinoy Style
DESSERT OP TI ONS
Flan, Fried Ice Cream or Cheesecake
Top sirloin, potatoes and onions simmered in tangy soy sauce with ginger and garlic, served with white rice and salad
The Farmhouse Tap & Grill 160 Bank St., Burlington, 859-0888 A P P ET I ZE R O P T I O N S
Panisse Frites
Sweet onion soubise, spring pea salad
Foam Brewers
112 Lake St., Burlington, 399-2511
$20 ALL-DAY MENU
Mushroom Tartine
Poached Jericho Settlers Farm egg, Cabot Creamery clothbound cheddar, Red Hen Baking bread
Three four-ounce pours of Foam beers paired with three Vermont cheeses, served with accoutrements and Red Barn Lavash spent-grain crackers.
E N T RÉ E O P T I O N S
S A M PLE B EER A N D C H EESE PA I R I NGS
Vermont Lamb burger
Cabot Creamery cheddar, apple barbecue sauce, choice of side
Shrimp and Grits
Smoked sausage, tomato gravy, green onion
Nitty Gritty Grain Polenta Cake
Doe’s Leap chèvre, roasted mushrooms, white beans, braised kale
APRIL 21-30
BU RL I NGTO N
$30
Filipino egg rolls stuffed with choice of ground beef, pork, chicken or vegetable (four per order)
Marinated hand-cut Angus sirloin grilled to temperature and served with Salvadorian rice and beans with chimol topping
Saison
Blue Ledge Farm’s fresh chèvre
Pilsner
Woodcock Farm Cheese’s Jersey Girl
Double IPA
Boucher Family Farm’s Gore-Dawn-Zola
D E S S E RT
Buckwheat Waffle Sundae
Chocolate and vanilla ice cream, salted caramel, spiced apples, pecans, crispy meringue
$40
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Gaku Ramen
144 Church St., Burlington, 497-3050
Tonkotsu Ramen
F I RST CO U RS E O P T I O N S
Kikurage mushrooms, pork chashu, scallion
Yakitori
APRIL 21-30
Grilled chicken skewer with ginger and scallion
Vegetable Shoyu Ramen
Nori, corn, bamboo, grilled cabbage
Shrimp and Vegetable Tempura
Fried Rice
Choice of pork, chicken or tofu, shiitake mushrooms, cabbage, corn, egg, shoyu
Peperon Edamame Dried chile, togarashi
S E CO N D CO U RS E O P T I O N S
T H I R D C O UR S E
Miso Ramen
Fried Steamed Bun
Pork chashu, red miso butter, cabbage, bean sprouts, bamboo
Salted caramel ice cream
The Gryphon
131 Main St., Burlington, 489-5699
$20 BRUNCH
$30 DINNER
Includes one Benedict and a VTRW Bloody Mary. Available Sunday, 10 a.m. to 3 p.m.
FI R ST C OU R SE OP TI ONS
Tenderloin Benedict
Rabbit Rillette
English muffin, two poached eggs, beef tenderloin medallions, Hollandaise, served with home fries or mixed greens
California Eggs Benedict
English muffin, two poached eggs, tomato, bacon, avocado, scallions, arugula, Hollandaise, with home fries or mixed greens
$20
BU RLI N GTO N FIND FOODIE EVENTS
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SEC OND C OU R SE OP TI ONS
Petite Filet with Bacon-Wrapped Shrimp Tarragon sauce, garlic mashed potatoes
Baked Cod
Over garlic mashed potatoes with green pea sauce and pea shoots
DESSERT OP TI ONS
Chocolate Mousse Hazelnut Ice Cream
$15 BRUNCH SPECIAL
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Toasted bread
Fettuccine
Juniper
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Herbed cream
Artichoke-basil pesto
41 Cherry St., Burlington, 651-0080
TELL THE WORLD HOW GREAT VERMONT TASTES!
Mushroom Soup
$40 DINNER
Includes choice of entrée, plus juice or drip coffee.
Fable Farm Fermentory Flight available, add $15.
E N T RÉ E O P T I O N S
A PPET I Z ER O P T I O N S
Mushroom Tartine
Fried Lake Champlain Perch
Roasted mushroom ragout, poached eggs, Spring Brook Farm Tarentaise cheese
Chilaquiles Verdes
Gluten-free corn tortilla chips, housemade roasted hot sauce, queso fresco, pork chorizo (optional), heirloom beans, salsa fresca, crème fraîche
Monte Verde Burrito
Frisée, malt vinegar shallots, hazelnut oil
Green Pea Soup
Smoked pork jowl, Ploughgate Creamery buttermilk, pea tendrils
Finn & Roots Lettuce M A I N C O UR S E O P T I O N S
Chèvre Gnocchi
Scrambled eggs, pork chorizo (optional), salsa fresca, heirloom beans, queso fresco
Wild mushroom ragout, Swiss chard, truffle honey
Winter Salad
Clams, fennel, tomato, mustard greens, grilled bread
Finn & Roots aquaponic lettuce, radish, dry hopped sherry vinaigrette, clothbound cheddar, grapefruit
Red Flannel Hash Biscuits and Gravy Eggs Benedict
Hollandaise, smoked pork loin, roasted seasonal vegetables, English muffin, home fries
Duck Eggs and Steamed Greens
Italian Sausage
Maple Wind Farm Chicken Skewers
Fresno chili, maple ginger, greens and grains, cherry toasted almond vinaigrette D ES S ERT
Chef’s Choice Local Cheese
Leunig’s Bistro & Café 115 Church Street, Burlington, 863-3759
$20 LUNCH SPECIAL A PPET I Z ER OP TI ONS
Leunig’s House Salad Foie Gras Terrine
Served with crostini, baby greens, pickled vegetables, pumpkin-butter mustard
Foie Gras “Mille-Feuille”
Duck Cassoulet Pasta
Cassis slow-roasted duck confit leg, applewood-smoked foie gras bratwurst, white and green asparagus, white beans, celery, carrots, baby spinach, handmade black-pepper fettuccine, foie-gras-truffle butter
Spring Veggie Option DESSERT OP TI ONS
Puff pastry, peanut butter and white chocolate, red grape compote, seared foie gras, served with sautéed baby spinach
Foie Gras-and-Brandied Cherry Clafoutis
EN T R ÉE OP TI ONS
$40 DINNER
Petit Bistro Burger
Grilled LaPlatte River Angus Farm beef, Grafton Village black truffle cheddar and seared foie gras, served on a port roll with baby greens, sliced tomatoes, sliced red onions and truffle fries
Beef Wellington
Beef tenderloin with wild mushroom duxelle, Vermont goat cheese and port cherries wrapped in puff pastry, served with garlic mashed potatoes, asparagus and port wine demi-glace
Maple Crème Brûlée
A P P ETI ZER OP TI ONS
Leunig’s House Salad Foie Gras Terrine Foie Gras “Mille-Feuille” ENTR ÉE OP TI ONS
Beef Wellington Duck Cassoulet Pasta Spring Veggie Option DESSERT OP TI ONS
Foie Gras-and-Brandied Cherry Clafoutis Maple Crème Brûlée
Myer’s Bagel Place 377 Pine St., Burlington, 863-5013
New Moon Café
150 Cherry St., Burlington, 383-1505 Closed Saturday.
$7 BREAKFAST SPECIAL Includes a breakfast sandwich and small coffee (can upgrade to fresh OJ for $1.) Vegetarian option available.
Breakfast Sandwich
Choice of bagel with any or all of the following: local fried egg; Cabot Creamery cheddar; Montréal spiced fingerlings; choice of North Country Smokehouse bacon, ham, housemade turkey sausage, or house-smoked brisket; fresh greens; red onion
$10 LUNCH SPECIAL Includes a bagel sandwich, a cup of soup and Barb’s fresh chocolate chip cookie. Vegetarian option available.
Bagel Sandwich
Choice of bagel with any or all of the following: hand-sliced roast turkey breast, North Country Smokehouse bacon, avocado schmear, local blue cheese, red onion, Sriracha mayo
$11.95 LUNCH SPECIAL Mix-and-match soup and a salad — or pair a half sandwich with soup or a salad. Includes an eight-ounce iced beverage. S O UP
SA L A D OP TI ONS
Housemade Gazpacho
Springtime Maple Salad (Vegan)
H A LF S A N DW I C H O P T I O N S
Grilled Rosemary Chicken
Arugula, field greens, strawberries, dried cherries, candied pecans, maple vinaigrette
Portabella Mushroom and Grilled Veggie (Vegan)
Romaine, croutons, Parmesan, cracked pepper, Caesar dressing
Apricot mustard, sliced tomato, served on herbed focaccia
With roasted red pepper, grilled eggplant, grilled zucchini, red onion and basil pesto, served on a baguette
Turkey and Cranberry Chutney
With cheddar and lettuce, served on housemade sourdough
APRIL 21-30
Caesar
Arugula Salad
Parmesan, kosher salt, cracked pepper, fresh lemon juice, olive oil BEV ER AGE OP TI ONS
Lavender Iced Latte Fresh-Squeezed Lemonade Cold-Pressed Coffee
83 Church St., Burlington, 497-1613 A P P ET I ZE R O P T I O N S
Wood-Fired Mushroom Bruschetta
Pizzeria Verità
156 St. Paul St., Burlington, 489-5644
A N T I PA ST I O P T I O N S
Olive oil, lemon, basil, grana padano
Mediterranean Olives
House-Cured Bresaola
Soppressata
Cipollini agrodolce, gorgonzola dolce E N T RÉ E O P T I O N S
Garganelli with Sweet Peas
Roasted mushrooms, white wine, mascarpone cream
Coppa Marinated Artichokes Fior di Latte
House-Cured Lonza Pizza
I N S A LAT E O P T I O N S
Wood-Fired Porchetta
Local greens, red wine vinaigrette
Mustard greens pesto, fresh mozzarella Turnip purée, spring greens, rhubarb jus D E S S E RT O P T I O N S
Cannoli Tiramisu
$40
Mista
Colorata
Roasted beets, avocado, microgreens, citrus dressing
BU RL I NGTO N
Pascolo Ristorante
P I ZZE OP TI ONS
Margherita*
Tomatoes, fior di latte, fresh basil, oregano, extra-virgin olive oil
Capricciosa
Grape tomatoes, artichokes, kalamata olives, basil, fior di latte, grana padano
Mais
Crème fraîche, fior di latte, fire-roasted sweet corn, speck, fresh basil, Parmigiano
Diavola
Spicy soppressata, provolone, crushed chile flakes, basil, extra-virgin olive oil *Available gluten-free for an additional $4 DOLC E OP TI ONS
Panna Cotta
Flavor changes daily
$30
FIND FOODIE EVENTS
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The Scuffer Tap & table 148 Church St., Burlington, 864-9451 AP P ET I Z ER O P T I O N S
APRIL 21-30
PEI Mussels
$8.99 LUNCH
$20 DINNER
Prosciutto-Wrapped Asparagus
B EV ER AG E OP TI ONS
FI R ST C OU R SE OP TI ONS
Homemade Lemonade, Himalayan Spiced Iced Tea, Mango Lassi, Nepali Chai
Beet Salad
With chèvre
Mushroom Bruschetta Bone-In Short Rib
Braised in red wine sauce with roasted asparagus and leeks, served with garlic mashed potatoes
All curries served with rice and papadam (crispy chickpea wafers).
BU RLI N GTO N
Blueberry Shortcake Lemon Mousse
Saag Daal (Spinach Soup)
Fresh organic spinach sautéed with garlic and ginger and blended with potatoes SEC OND C OU R SE OP TI ONS
Marinated Tempeh D E S S ERT O P T I O N S
Momo, Chicken Saag, Chicken Tikka Masala, Lamb Bindalu, Saag Paneer, Chana Masala
Chocolate Tiramisu
$30
Open Lamb Momo
Fresh minced lamb mixed with Himalayan spices, garlic and ginger, wrapped in homemade flour dough, with a side of tomato sauce
Lamb Sekuwa With Vegetable Fried Rice
Lamb cubes marinated overnight in garlic, ginger paste and spices, stewed with bell peppers, with a side of fried rice
Nepali Thali Platter
Traditional Nepali thali rice daal, choice of chicken, vegetable or lamb curry, served with papadam DESSERT
Gulab Jamun
Traditional Nepali dessert — homemade sweet rice ball dipped into sugar syrup, served over yogurt
Sotto Enoteca
The Spot
150 St. Paul St., Burlington, 864-5253
210 Shelburne Rd., Burlington, 540-1778
Closed Sunday and Monday.
Dinner served Tuesday-Saturday.
A N T I PA ST I O P T I O N S
Olive
Castelvetrano olives
Carciofi
Wood-grilled Roman artichokes
Insalata
Mixed organic greens, shaved fennel, radish, balsamic vinaigrette P RI MI E S EG UN D I O P T I O N S
Anatra
Crispy duck confit leg, porcini mushroom jus, mascarpone polenta
Orecchiette con Fricone
Original Puglian family recipe: Fried cherry tomato sauce, pepperoncino, arugula, ricotta salata
A PPET I Z ER OP TI ONS
Cod-and-Scallop Poppers Crispy croquettes served with sweet chile aioli
Pork Potstickers
Sweet chile sauce, sesame seeds and scallion
Cubano
Roasted curry pork and ham, Swiss cheese, dijonnaise, and housemade pickle on an August First hoagie
Maverick
Choice of dipping sauce
Chicken Wings
Local ground beef burger on an August First brioche bun with housemade pickle and griddled onions
Small Livin’ the Dream Salad
DESSERT OP TI ONS
Red and gold beets, greens, goat cheese, citrus vinaigrette
Small Caesar
Pineapple Carrot Cake Flourless Chocolate Cake Coconut Pudding
Brasato
EN T R ÉE OP TI ONS
D O LC E
Two fish tacos, mango salsa and chipotle sauce, served with tortilla chips and salsa
Whipped cream, chocolate sauce
Indo Reef Dance
$30
Barbera-braised boneless short rib of beef, salsa verde
Panna Cotta
“Cooked cream,” strawberry moscato sauce
FIND FOODIE EVENTS
Daal, Aloo Chop, Pakora, Samosa S EC O N D C O UR SE OP TI ONS
Grilled and served with chimichurri, rice and broccoli
Like us on Facebook and mention us in your posts!
F I R ST C O UR S E OP TI ONS
Calamari and Scallops
Tomatoes in white-wine-garlic-butter sauce over linguine
Tag your tweets and Instagram pics with #vtrestoweek
Full descriptions available online.
Cooked in Citizen Cider’s Unified Press with bacon and onions
MAI N COUR S E O P T I O N S
TELL THE WORLD HOW GREAT VERMONT TASTES!
Sherpa Kitchen
119 College St., Burlington, 881-0550
$30
Peahi
Seared shrimp and roasted veggies in curry sauce, served over white rice
Crispy Tofu
vermont restaurant week.com
Braised vegetable medley and winter greens with crispy tofu
34
Local thin-sliced beef, peppers and onions on an August First hoagie
Small Hamilton
Pineapple Carrot Cake Vanilla Ice Cream
Sweetwaters
120 Church St., Burlington, 864-9800
Thai Dishes
161 Church St., Burlington, 448-3215 Closed Monday.
E N T RÉ E O P T I O N S
$12.95 LUNCH
Peppercorn Bar Steak
O P TIO NS
Char-grilled peppercorn steak, herb-Parmesan roasted fingerling potatoes, steamed asparagus, sweet tomato relish
Blackened Salmon Taco
Blackened Atlantic salmon, chipotle Napa cabbage slaw, chileroasted corn, black bean orzo salad
Wild Mushroom Tortellini
Boyden Burger
Boyden Farm Angus beef burger, beer-battered jalapeños, chipotle barbeque sauce, Cabot Creamery sharp cheddar cheese, Kaiser roll, crispy French fries
M A I N C OU R SE OP TI ONS
Seafood Tempura
Served with white rice.
Shrimp, squid, scallops and sweet potatoes
Steamed Vegetable Dumpling Carrots, taro, water chestnut, shiitake mushrooms
Cheese tortellini with mushrooms, spinach, smoked tomato cream sauce and crumbled Jasper Hill Farm’s Bayley Hazen blue cheese
Cucumber sauce, ground peanut
Artichoke-Stuffed Salmon
S A LA D O P T I O N S
$30 DINNER
Broiled Atlantic salmon filet stuffed with creamed artichokes and spinach, Parmesan-saffron risotto, asparagus, lemon beurre blanc
APPETIZER O P TIO N S
D E S S E RT OP T I O N S
Crab Rangoon
Coconut Carrot Cake
Wontons stuffed with cream cheese and Maine crab, Thai cucumber salad, sweet chile sauce
Spiced coconut carrot cake, Green Mountain Farms cream cheese frosting
Bacon-Wrapped Meatballs
Maple Crème Brûlée
Homemade custard, Comeau Family Farm maple syrup, caramelized organic sugar
Thai Fish Cake
Beef Salad
Lettuce, tomato, cucumber, red onion, scallion, cilantro-andlime dressing
Avocado Salad
Lettuce, carrots, cucumber, tomato, avocado, ginger-sesame dressing
Banana Blossom Salad
Pork Spareribs in X.O. Sauce Marinated ribs, asparagus, carrots, broccoli
Pumpkin Curry
Red curry paste, tofu, pumpkin, asparagus, snow peas, basil and cashew nut
Fried Tilapia
Deep-fried whole fish, asparagus, carrots, bell peppers, snow peas, sweet chili sauce DESSERT
Coconut Ice Cream
$30
Ground chicken and shrimp, banana flower, red onion, scallionand-lime dressing
Grilled Asparagus Salad
Arugula, grilled asparagus, radish, Vermont Creamery goat cheese, pear-walnut vinaigrette
Trattoria Delia
120 St. Paul St., Burlington, 864-5253 A N T I PAST I O P T I O N S
Vermont Pub & Brewery 144 College St., Burlington, 865-0500
$12 LUNCH
$20 DINNER
Truffled duck liver pâtè, strawberry-rhubarb mostarda, wood-grilled garlic crostini
Includes a cup of soup and any sandwich or specialty salad.
Add a flight of four beers for $5.
Sformatino
S O UP O P T I O N S
VPB Buffalo Wings, Noonan’s Nachos or Spicy Green Beans
Terrina
Asparagus flan, shaved asparagus, truffle cream
Burrata
Roasted, prosciutto-wrapped Maplebrook Farm burrata, stinging-nettle-basil pesto S E CU N D I O P T I O N S
Brasato
Barbera-braised boneless short rib, truffled root vegetable purée
Tagliatelle
Housemade ribbons of pasta, foraged local mushrooms, cream, grana Padano
Salmone
Crispy-skinned organic salmon, salsa verde, wood-grilled asparagus D O LCE O P T I O N S
Panna Cotta
“Cooked cream” moscato strawberry sauce
Gelato
Housemade with Vermont milk and eggs
Formaggio
Vermont Creamery Cremont, red onion marmellata, fried almonds
$40
APRIL 21-30
Seafood Chowder, VBP Chili or Vermont Cheddar-Ale Soup
F I R ST C OU R SE OP TI ONS
S A N DW I C H & S A LA D O P T I O N S
S ECOND C OU R SE OP TI ONS
Philly Cheesesteak
Vermont maple sausage links, Cabot Creamery cheddar, onion, rolled into savory pastry with chutney and fries
Pulled Pork Sandwich Reuben VPB Rolli
Black bean burger, Monterey Jack cheese, spicy sweet-and-sour sauce, lettuce, tomato, red onion
Cobb Salad Spinach-and-GoatCheese Salad
Baby spinach, Vermont Creamery goat cheese, golden raisins, dried cranberries, cucumber, tomato, red onion
BU RL I NGTO N
Slow-cooked Parmesan meatballs, applewood bacon, marinara, marinated Maplebrook Farm mozzarella
A PPET I Z ER O P T I O N S
Toads in the Hole
Pulled Pork Pie
Southern-style barbecue, corn, mashed potatoes
Portobello Bird’s Nest
Seasoned mashed potatoes, onions, Vermont cheddar, Parmesan T HI R D C OU R SE OP TI ONS
Apple Crisp with Vanilla Ice Cream Chocolate Brownie Sundae Vermont Cheesecake
FIND FOODIE EVENTS
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