2019 Vermont Restaurant Week Menu & Event Guide by Seven Days

MENU & EVENT GUIDE APRIL 26-MAY 5, 2019

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The newest edition of 7 Nights serves up 1,400 Vermont restaurants and select breweries, vineyards and cideries. Available free at 1,000+ statewide locations and online at sevendaysvt.com. 2

VERMONT RESTAURANT WEEK MENU & EVENT GUIDE 2019

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Cheers to Our Local Growers & Tasters!

Your Community-Owned Grocery Stores

Downtown

South End

82 S. Winooski Ave · (802) 861-9700 Open 7am - 11pm every day

207 Flynn Ave · (802) 540-6400 Open 7am - 9pm every day

70 ESSEX WAY • ESSEX • VERMONT • 05452 800.727.4295 • ESSEXRESORT.COM

Burlington, Vermont · www.citymarket.coop Untitled-72 1

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INTRODUCING THE NEWEST MEMBER OF OUR FAMILY

WHISTLEPIG PIGGYBACK RYE MADE WITH 100% RYE, AGED 6-YEARS & BOTTLED AT 96.56 PROOF

Contemporary Beer & Modern Street Food Serving Lunch & Dinner 7 Days a week!

EXCLUSIVELY AVAILABLE AT OUR TASTING ROOM WHISTLEPIG TASTING ROOM VT ARTISAN COFFEE & TEA CO. 11 CABIN LN WATERBURY CENTER, VT 05677

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®WHISTLEPIG RYE WHISKEY, SHOREHAM, VERMONT 2019

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VERMONT RESTAURANT WEEK MENU & EVENT GUIDE 2019

4/11/19 12:25 PM

Did you know that $3 provides five meals to Vermonters in need? Select restaurants are donating $1 to the Vermont Foodbank from every meal sold. — Special events throughout Restaurant Week also benefit the nonprofit. — City Market, Onion River Co-op is donating 40% from its Rally for Change initiative during the entire month of April. The Vermonter is a celebration of our home, one of the world's best places to grow apples and a food business.

M EE T T H E M A K E R S Saturday, April 27 • 10am - 2pm Misery Loves Co. 46 Main St, Winooski VT 05404

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LOW-PRESSURE CLASSES. HIGH-OCTANE RESULTS. 70 ESSEX WAY • ESSEX • VERMONT • 05452 • 802.878.1100 • ESSEXRESORT.COM 4

VERMONT RESTAURANT WEEK MENU & EVENT GUIDE 2019

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Thanks for helping us raise $122,051.33 (and counting) for the Vermont Foodbank during the last 10 years. Let’s keep it up!

CHEERS TO 10 YEARS! BY COREY GRENIER, MARKETING & EVENTS DIRECTOR SEVEN DAYS / VERMONT RESTAURANT WEEK

When I tell people I organize Vermont Restaurant Week, their first question is always, “Which restaurant should I go to?” My answer is, “Beauty is in the belly of the beholder.” Seriously, there are so many options to choose from that it can be hard to choose. Luckily for you, this gal is a seasoned (see what I did there — food pun) Restaurant Week veteran, and I’m here to help you make the most of this 10-day adventure. But first, did you know that Vermont Restaurant Week is celebrating its 10th year? That’s right, 10 years of deliciousness. We couldn’t have done it without you. Thanks for supporting local businesses, helping us raise $122,051.33 (and counting) for the Vermont Foodbank, and coming back hungry for more each year. Special thanks goes to the Vermont Federal Credit Union, our presenting sponsor from the very start! If you’re new to this event, welcome! Here’s how it works: For 10 days, April 26 through May 5, more than 100 restaurants from Brattleboro to St. Albans will offer special prix-fixe dinners at three price points — $20, $30 or $40 per person. Breakfast, brunch and lunch specials at select locations will also be available. The diversity of cuisines at participating restaurants makes it easy for all diners to find something to whet their appetite. Before you dig in, here are my top-10 tips to nibble on…

Grab a pair of scissors, a pen and maybe some Post-it notes before you snuggle up to this guide. These tools will help you keep track of your favorite menus. Pro tip: Use the index and handydandy planner on page 8 to stay super organized.

Is your sister a vegetarian? No problem. Use the search tool on vermontrestaurantweek.com to browse restaurants by region, cuisine type, price and meals served. Even the pickiest of eaters will find this feature satisfying.

It’s better to be safe than sorry! Once you’ve narrowed down your favorite menus, make a reservation. Not all restaurants take them, but we suggest calling ahead.

Can’t make it to dinner? Some restaurants are offering breakfast, lunch and brunch specials, too. If you’re feeling feisty, you could eat out for every meal! Whoa.

Treat yourself! Restaurant Week is a great excuse to sample the tastes of Vermont with a hot date or with friends.

WHO’S GOT THE RECIPE FOR SUCCESS? As you flip through this guide, take note of menus that excite and entice your taste buds! This year we invite you to tell us who the real taste makers are by voting for your favorite menus during Vermont Restaurant Week.

THE CATEGORIES ARE • Most creative theme • Most likely to make your [vegan, vegetarian, gluten-free, etc…] friend happy • Most motivating offer

NEW CONTEST!

The restaurants put a lot of love into their menus. Now show them some love. Go to vermontrestaurantweek.com and write in your nominations by Sunday, May 5, at 5 p.m. You can only vote once per category, so make it count. All participants will be entered to win a gift card to a local restaurant.

TO BENEFIT

Throughout the week there are several special events, including the Sweet Start Smackdown, Pints & Poses Yoga, the Sensory Social, a Culinary Trivia Night, the Dish and cooking classes (see page 6).

If your dining companion isn’t interested in the official Restaurant Week menu, never fear! Most restaurants will be serving their full menus in addition to their special offerings, so there will be plenty to choose from.

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Post to social media or it didn’t happen! Share your dining adventures with the world and remember to use #vtrestoweek. Road trip? Winter is over, so take the highway — or the back way — to a new dining destination. You can check off some towns on your 251 list along the way!

Forget about the calories and have a pair of sweatpants handy.

VERMONT RESTAURANT WEEK MENU & EVENT GUIDE 2019

Dessert comes ﬁrst for one night only. Thursday, April 25, 7-9 p.m. Higher Ground Ballroom, S. Burlington Tix: $20 in advance / $25 at the door Highergroundmusic.com

The Cheftestants represent:

• The Essex Culinary Resort & Spa, Essex

• Birchgrove Baking, Montpelier • City Market, Onion River Co-op, Burlington

oin us for a fun and flavorful competition to kick off Vermont Restaurant Week! Local pastry chefs from every corner of the state compete as foodies feast.

Scores from celebrity judges and votes from you decide the winner of Vermont Restaurant Week’s Signature Sweet. Guests have an hour and a half to taste every tempting dessert, and three tokens with which to choose their favorites. Proceeds benefit the Vermont Foodbank.

• Evelyne’s on Center, St. Albans • My Little Cupcake, Burlington • New Moon Café, Burlington • Nutty Steph’s, Middlesex • Red House Sweets, St. Albans • Sweet Babu, Winooski • Sweet Alchemy Bakery and Café, Essex Junction

Get tickets early...

this event will sell out!

SPECIAL EVENTS SCHEDULE The Wild World of Fermentation WEDNESDAY, MAY 1, 5:30-7 P.M., ARTSRIOT, BURLINGTON

Fermented food and beverages have recently risen in popularity, but the ancient technique has been around since the Stone Age. Traditionally used as a means to preserve food, the technology has evolved to encompass a broad range of flavors and products while shaking up the culinary landscape. From bread to beer, kombucha to kimchi, fermentation plays a role in much of the food and drink we consume each day. Join us for a special Restaurant Week edition of the Dish to explore the wild world of fermentation. We’ll hear from brewers, farmers, chefs and business owners about their experiences with fermented products while exploring claimed health benefits, opportunities to preserve local food, and whether this food trend is here to stay. Special thanks to City Market, Onion River Co-op and the Intervale Center. $5 suggested donation (benefits the Vermont Foodbank). Register at vermontrestaurantweek.com.

TO BENEFIT

PANEL

Panelists include: • Moderator: Amy Trubek, UVM • Heike Meyer, Brot Bakehouse School and Kitchen • Kate Turcotte, Aqua ViTea and Orb Weaver Creamery • Doug Paine, Juniper • Jason Elberson, Sobremesa

CLASS

CONTEST

FITNESS

Cooking With WhistlePig FRIDAY, APRIL 26; WEDNESDAY, MAY 1; FRIDAY, MAY 3; AND SATURDAY, MAY 4, 5-8 P.M., THE ESSEX CULINARY RESORT & SPA, ESSEX

Whistle while you cook at the Essex Culinary Resort & Spa. Students will learn from one of the Cook Academy chefs how to prepare a three-course meal featuring WhistlePig whiskey. $98. Space is extremely limited. Visit essexresort.com to register or call 878-1100.

TASTING

Pints & Poses Yoga

Culinary Trivia Night

The Sensory Social

Join Corey Grenier for an alllevels foodie flow in the brewery. This hourlong vinyasa-style class will focus on digestion, detoxification and mindful eating. End your practice with a pint or flight! Please bring your own mat. $20 donation includes the yoga class and a pint or flight (benefits the Vermont Foodbank). Register at vermontrestaurantweek.com.

Feed your brain with foodie trivia and compete for delicious prizes at this rowdy event emceed by Top Hat Entertainment. Grand prize: $500 gift card to Hen of the Wood! Suggested $5 donation at the door (benefits Vermont Foodbank). Team registration required at vermontrestaurantweek.com.

Cider and cheese? Yes, please! Join Shacksbury and Vermont Creamery for a fruitful and fraîche guided tasting that will make your senses sing. Come hear from the experts; taste, smell and touch their products; and see why these flavors are so complementary. $15 donation (benefits the Vermont Foodbank). Get tickets at vermontrestaurantweek.com.

SUNDAY, APRIL 28, 11 A.M.NOON, BURLINGTON BEER COMPANY, WILLISTON

MONDAY, APRIL 29, DOORS: 6 P.M.; TRIVIA: 6:30-9:30 P.M., NECTAR’S, BURLINGTON

TUESDAY, APRIL 30, 5:30-7 P.M., CO CELLARS, BURLINGTON

VERMONT RESTAURANT WEEK MENU & EVENT GUIDE 2019

Menus will be offered for dinner April 26-May 5 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest info, visit vermontrestaurantweek.com.

= Donating $1 from every meal to the Vermont Foodbank

= New participant in 2019

ANNER R E S E R V A T IO N P L 1ST RESTAURANT CHOICE

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PARTICIPATING RESTAURANTS

3 Squares Café ....................................... 12 A Single Pebble ......................................27 Agave Taco and Tequila Casa ............ 24 American Flatbread Burlington Hearth.................................27 August First Bakery & Café ................27 Bar Antidote ........................................... 12 The Bearded Frog ................................. 22 Bella Luna .............................................. 22 The Bench.................................................17 Bistro de Margot....................................27 Bleu Northeast Seafood ..................... 28 Blue Cat Steak & Wine Bar ................. 28 Blue Moose Italian Bistro .....................9 Blue Paddle Bistro.................................19 Bluebird Barbecue ............................... 28 Burlington Beer Company ................. 23 Butch + Babe’s ....................................... 28 Charlie B’s Pub & Restaurant at Stoweflake ..........................................17 The Chubby Muffin .............................. 29 Citizen Cider........................................... 29

City Market, Onion River Co-op ......... 29 Cork Wine Bar & Market........................17 The Daily Planet....................................30 Dale Boca Argentinean Café.............. 26 Dedalus Wine, Market & Wine Bar .............................................30 Doc Ponds ...............................................18 ¡Duino! (Duende) ..................................30 duo Restaurant ........................................9 East West Café .......................................31 Echo Restaurant & Lounge...................9 El Cortijo Taqueria y Cantina ..............31 The Farmhouse Tap & Grill..................31 Fire & Ice Restaurant.............................11 The Friendly Toast .................................31 Grazers .................................................... 23 The Great Northern.............................. 32 Guild Tavern........................................... 24 Hazel...........................................................9 Hen of the Wood .............................16, 32 Hinesburgh Public House ..................18 Hired Hand Brewing Co........................ 12

2ND RESTAURANT CHOICE

Hourglass Lounge .................................16 J. Morgan’s Steakhouse.......................14 Joyce’s Noodle House..........................20 Junction at the Essex Resort & Spa ........................................................ 21 Juniper.................................................... 32 Kismet ......................................................14 The Kitchen Table Bistro .....................18 La Casa Burrito.......................................19 The Lighthouse Restaurant & Lounge ................................................20 The Mad Taco ..............................14, 15, 21 Magic Hat Artifactory .......................... 24 Mandarin ................................................ 26 The Marina ..............................................10 McGillicuddy’s Five Corners ............... 22 McGillicuddy’s Irish Ale House .......... 23 McGillicuddy’s on the Green ..............20 Michael’s on the Hill ..............................16 Misery Loves Co. ................................... 26 Morgan’s Tavern at the Middlebury Inn........................................11 Mulligan’s Irish Pub ...............................15 New Moon Café ..................................... 32 Noonie’s Deli .......................................... 12 The Old Foundry ....................................19 Our House Bistro .................................. 26 Park Squeeze..........................................13 Parker House Vermont Restaurant & Rooms ...................................................11 Pascolo Ristorante...............................33 Pauline’s Café......................................... 25 Pizzeria Verità .......................................33

Prohibition Pig .......................................16 The Reservoir Restaurant & Tap Room ................................................16 Revolution Kitchen ..............................33 Rí Rá Irish Pub .......................................33 Ruben James ........................................ 34 Sage Restaurant ...................................15 Sarducci’s Restaurant and Bar ...........14 The Scale Poké Bar............................... 23 Sherpa Kitchen ..................................... 34 Simon Pearce Restaurant ....................11 The Skinny Pancake ............................ 34 Solstice Restaurant ..............................16 Starry Night Café ...................................13 Stone Corral Pub & Brewery ...............19 Superfresh! Organic Café ....................10 Sweetwaters.......................................... 34 Tavern at the Essex Resort & Spa 21 Three Brothers Pizza & Grill...............20 Three Penny Taproom..........................15 Tourterelle...............................................13 Trattoria Delia ....................................... 35 Tres Amigos & Rusty Nail Stage 18 Twin Flames Taqueria ..........................10 Vergennes Laundry by CK ...................13 Vermont Pub & Brewery..................... 35 Vermont Tap House ............................. 24 West Meadow Farm Bakery ................ 21 Whetstone Station Restaurant & Brewery ................................................10 The Windjammer Restaurant ........... 25 Zenbarn ....................................................17 Zero Gravity Craft Brewery ................ 35

ROAD TRIP! browse by town... Barre ............................................. 15 Brattleboro.................................. 9 Burlington ................................... 27 Colchester ................................... 20 Essex............................................. 21 Essex Junction........................... 20 Ferrisburgh ................................. 13 Hinesburg.................................... 18 Middlebury .................................. 11 Montpelier................................... 14 New Haven.................................. 13 Quechee....................................... 11 Richmond .................................... 18 Shelburne.................................... 22 South Burlington....................... 24 South Hero .................................. 19 St. Albans .................................... 19 Stowe............................................ 16 Vergennes ................................... 12 Waitsfield .................................... 15 Waterbury ................................... 16 Waterbury Center...................... 16 White River Junction ............... 11 Williston....................................... 23 Winooski ...................................... 26

Blue Moose Italian Bistro

duo Restaurant

39 Main St., Brattleboro, 254-6245

136 Main St., Brattleboro, 254-4141

Three courses from everyday and special menus. See a sample menu at bluemoosebistro.com.

F I R ST C O UR S E OP TI ONS

F I RST CO U RS E

Beginnings Choose one

S E CO N D CO U RS E

Pasta or Entrée Choose one

T H I RD CO U RS E

Housemade Dessert

Duo House Salad

Mixed greens, radish, cucumber, Champagne-mustard vinaigrette (GF, V)

Carrot Ginger Soup

Dill, crème fraîche (GF, V) S EC O N D C O UR S E OP TI ONS

Choice of any entrée on the menu; samples below.

New York Strip

Vermont grass-fed beef, fingerling potatoes, Brussels sprouts, red wine demi-glace

Leek and Kale Bread Pudding

Choose one from tonight’s selection

Goat cheese, broccolini, herb tomato sauce, white bean confit

$30

Thyme risotto, Parmesan, Brussels sprout leaves, sweet pepper relish

Sea Scallops

T H I R D C O UR S E OP TI ONS

BRAT TLEBO RO

blue moose italian bistro

Apple Crisp

Luxardo cherry sorbet (GF, DF)

Chocolate Mocha Cake

Espresso crema, chocolate malt pearls

$30

39 Main Street 802-254-6245 Mastering a craft without ceasing to create, and sharing that enjoyment with our guests Simple. Seasonal. Spontaneous. Since opening in 2009 Blue Moose Italian Bistro has become one of Vermont’s most critically acclaimed Italian restaurants. Italian cuisine that boasts inventiveness while paying homage to tradition, Chef Ken Flutie brings the taste of Italy to the Green Mountains, Brattleboro’s only authentic Italian restaurant.73 Main St., Brattleboro, 254-2073

75 Elliot St., Brattleboro, 579-1092

STA RT E R O P T I O N S

A PPET I Z ER O P TI ONS

Echo Restaurant & Lounge Baby Arugula Salad

Hazel

Arugula Salad

With smoked salmon, cherry tomato, cucumber and red onion, tossed in creamy lemon-horseradish dressing; served with herbed goat cheese crostini

With crispy onions, dried cranberries, goat cheese and house lemon vinaigrette

Creamy Butternut Squash Bisque

With cheddar cheese

With fried prosciutto and focaccia MA I N CO U RS E O P T I O N S

Three Bean Pork and Beef Chili M A I N C O UR S E OP TI ONS

Sweet Chile Pulled Pork

Housemade Ravioli

With black beans and coleslaw

Bahn Mi Pizza

With pork belly, pickled onions, fresh veggies and sweet chile sauce

With house-roasted tomato, mozzarella, garlic-infused olive oil and fresh basil

Saffron Risotto

D ES S ERT O P TI ONS

Four-cheese roasted mushroom filling, with our signature marinara

With butterflied shrimp, snow peas, bell peppers and sweet corn SWE ETS O P T I O N S

Housemade Classic Crème Brûlée Death by Chocolate

Flourless chocolate torte with mascarpone, raspberry jam and flaked sea salt

$30

TELL THE WORLD HOW GREAT VERMONT TASTES!

White Pizza

Cookie Plate With ice cream

Key Lime Pie

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The Marina

28 Spring Tree Rd., Brattleboro, 257-7563

$15 LUNCH SPECIAL

$30 DINNER MENU

F I RST CO U RS E O P T I O NS

F I R ST C O UR S E O P T I O N S

New England Clam Chowder

Fried Pickle Chips

Lobster Bisque

Grilled Shrimp Skewers

Beef and Bean Chili

Tossed Salad

S E CO N D CO U RS E O P T I O N S

S EC O N D C O UR S E O P T I O N S

Classic Cheeseburger

Lobster and Scallop Pie

Pesto Chicken Sandwich Portobello and Brie Sandwich Grilled Shrimp, Strawberry and Spinach Salad

Lobster scallops and mushrooms in buttery dill cream sauce, tucked under puff pastry; served with wild rice and green beans

Marina Shrimp Scampi Grilled Salmon on Baby Greens

D E S S E RT

Homemade Ice Cream

Flatiron Steak

B RAT TL EB O RO

Vegetable Primavera

Broccoli, tomatoes, tricolor peppers and fresh basil sautéed with garlic, white wine and veggie stock, then tossed with carrot and squash noodles, salt, pepper, and fresh parsley

Superfresh! Organic Café 30 Main St., Brattleboro, 579-1751

$15 LUNCH SPECIAL

Includes 12-ounce drink, appetizer, entrée and dessert.

D R I N K OP TI ONS

DR I NK OP TI ONS

Lemonade

Sweetened with Vermont maple, cayenne is optional

Golden Mylk

Turmeric, black pepper, ginger, vanilla, raw honey, mylk

Matcha Latte

Brighten Up

EN T R ÉE OP TI ONS

A P P ETI ZER OP TI ONS

Paleo Power Raw Falafel Salad

Side of Oven-Baked Fries

Mushroom Melt Quesadilla D ES S ERT OP TI ONS

Cookie Oat Superfood Cookie

Cup of Soup of the Day ENTR ÉE OP TI ONS

Raw Pesto Pasta Baked & Covered Burrito DESSERT OP TI ONS

Slice of Raw Pie Chocolate Beet Cake

Avocado chocolate mousse frosting

Blueberry Crumb Pie

Twin Flames Taqueria 97 Main St., Brattleboro, 258-6393

Shishito Peppers Pork Pozole S E CO N D C O UR S E O P T I O N S

Salmon à la Plancha Arroz con Pollo BBQ Jackfruit Plato T H I RD C O UR S E O P T I O N S

Avocado Flan Cinnamon Cheesecake

$30

Whetstone Station Restaurant & Brewery 36 Bridge St., Brattleboro, 490-2354

A PPET I Z ER OP TI ONS

Hand-Cut Station Fries

Tossed in chive oil and Parmesan cheese; pairs well with Whetstoner IPA

Housemade Pub Chips

Whet-Stoner sauce (addictive); pairs well with a pilsner

Housemade Crab Cake

Served with chipotle aioli and micro greens; pairs well with an American IPA

Small Station Salad

Mixed greens, tomatoes, bell peppers, organic carrot, cucumbers, choice of dressing EN T R ÉE OP TI ONS

Local Bratwurst

Shilajit Latte

An herbal adaptogenic elixir to ground, nourish and balance Cucumber juice, coconut water, lime, aloe juice, probiotic ginger ale

Very Chocolate Cake

Shrimp Ceviche

vermont restaurant restaurant week.com week.com

Golden Mylk

Turmeric, black pepper, ginger, vanilla, raw honey, mylk

Ceremonial matcha, vanilla, raw honey, mylk

D ES S ERT O P T I O N S

F I RST C O UR S E O P T I O N S

FIND FOODIE EVENTS vermont

$30 DINNER MENU

Includes 12-ounce drink, entrée and dessert.

Smoky Portobello Mushroom Tacos

Portobello mushroom, cabbage, pico de gallo and chili-lime crème fraîche on flour tortillas, served with black bean salad, salsa and fresh tortilla chips; pairs well with a malty beer

Spinach-and-Artichoke Chicken Roulade

Stuffed with cream cheese, spinach and artichoke and topped with lemon-caper cream sauce, served with mashed taters and vegetable of the day; pairs well with a saison DESSERT OP TI ONS

Espresso Porter Cupcake

Devil’s food porter cupcake with espresso whipped cream and sweet porter glaze; pairs well with a porter

Gluten-free Strawberry Shortcake

Strawberry fruit filling and Belgian white chocolate mousse between shortcakes; pairs well with Champagne!

$20

Parker House Vermont Restaurant & Rooms

Simon Pearce Restaurant 1760 Quechee Main St., Quechee, 295-1470

1792 Quechee Main St., White River Junction, 295-6077 F IRST C O URSE O P T I O N S

Avocado and Smoked Trout Toast Honey & Cumin Roasted Beets Classic Escargots Salmon Tuna Tartare Local Spring Vegetable & Shrimp Tempura (GF) Vermont Goat Cheese & Caramelized Onion Tart Tamari Chicken Satay EN TRÉE O P TI O N S

Whole Roasted Trout

Green goddess, charred lemon, roasted new potatoes

Panko-Coated Chicken Breast Topped with arugula salad, Parmesan curls, lemon, roasted tomato purée and basil oil

Slow-Roasted Organic Salmon

Roasted pistachio oil, strawberry chutney, Yukon Gold mashed potatoes

Wild Mushroom Risotto

Topped with manchego cheese and microgreens, white balsamic reduction

PHI Burger

Cheddar, arugula and smoked bacon, served on a pretzel bun with PHI frites

Nightly Specials! T H I RD C O UR S E

Vegetable Tagliatelle

A PPET I Z ER O P T I O N S

Vermont Cheddar Soup Achiote Roasted Cauliflower Spiced walnuts, tofu, tamarind, Thai basil

Peas, porcini, fava beans, radish greens, garlic-and-leek cream, housemade ricotta cheese, fresh herbs

Crisp Roasted Duckling

Vermont Heritage Farm Pork Belly

Vegetable lo mein, sweet onion jam

House Greens*

Herb vinaigrette. *Add warm Vermont Creamery goat cheese or Great Hill Blue cheese for $2.

(add $5) Currant, almond-and-grilledred-onion tabbouleh, spiced mango chutney DESSERT OP TI ONS

White Chocolate Mousse Cake

EN T R ÉE O P T I O N S

Maple Crème Brûlée

Horseradish-Crusted Cod

Crispy leeks, herb mashed potatoes, balsamic-shallot reduction

Pavlova

$40

Lemon-Pepper Brined Statler Chicken

Radishes, greens, asparagus, green garlic agrodolce, asparagus emulsion

Desserts of the Day

$40

Fire & Ice Restaurant 26 Seymour St., Middlebury, 388-7166

F IRST C O URSE O P T I O N S

D E S S E RT O P T I O N S

Escargots

Maple Crème Brûlée

Crab Cake

Lemon Linda

Stuffed Mushroom Caps Our Famous Salad Bar EN TRÉE O P TI O N S

Maple-Soy Salmon

Lemon pound cake á la mode

Chocolate Peanut Butter Cake Bailey’s Irish Cream Cheesecake

Morgan’s Tavern at the Middlebury Inn 14 Court Sq., Middlebury, 388-4961

Grilled Chicken Wings

Roasted fingerling potatoes, bacon lardon, Brussels sprouts, maple brown butter

Fish Tacos

Six-ounce local marinated beef sirloin, truffle fries, cherry tomato salad, Bordelaise

Four skewered wings, Memphis dry rub, cider barbecue sauce, fresh coleslaw

Steak Sinatra

WhistlePig Rye, Domaine de Canton ginger, bitters, lime, splash of soda

Four crispy wontons stuffed with Sichuan pepper chèvre, served with passion fruit sweet-and-sour sauce

$41

EN T R ÉE O P T I O N S

Shoulder tender cut topped with a trio of shrimp, with red wine demi and scallion curls

Three Little Pigs

Pork loin with bacon-and-sausage stuffing, Vermont maple-Dijon vinaigrette

The Bitter Pig

Steak Frites

Two tacos with blackened mahi mahi, romaine, pico de gallo, spicy mayo

CO CKTA I L SUG G EST I O N

Tomato-basil cream sauce with lobster

Seared Sea Scallops

A PPET I Z ER O P T I O N S

Penne for Your Thoughts

WRJ • QUECH EE • MI D D L EBU RY

Lamb Croquettes

Menu is subject to change.

TELL THE WORLD HOW GREAT VERMONT TASTES!

DESSERT OP TI ONS

Vegetarian Rangoons

New York Cheesecake

With crystallized raspberries

Grilled Lemon Pound Cake With blueberry preserves

Chocolate Mousse Martini

Vegetarian Vindaloo

With fresh whipped cream

Cauliflower, chickpeas, carrots and potato in Madras curry, served with brown rice and crushed cashews

$30

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Noonie’s Deli

137 Maple St., Middlebury, 388-0014

3 Squares Café

141 Main St., Vergennes, 877-2772

Includes choice of bottled beverage, sandwich and side. S AN DW I C H O P T I O N S

The Vermonter

Black Forest ham, sliced apple, cheddar cheese, homemade honey mustard

The Gobbler

Smoked turkey with lettuce, mayo, homemade stuffing, cranberry sauce

California Roast Beef

Roast beef, tomato, green peppers, jalapeño peppers and cheddar cheese, melted with ranch dressing

The Louie

MI D D L EBU RY • VERGEN N ES 12

French Onion Soup Croutons, Gruyère

Edamame Fritter

Anaheim pepper aioli, chives

Scallops Crudo

Serrano ham, citrus-ginger drizzle, mint leaf

House Charcuterie

SIDE OPTIONS

EN T R ÉE OP TI ONS

House-Baked Cookie

vermont restaurant restaurant week.com week.com

STA RT ER OP TI ONS

Hummus, provolone cheese, tomato, baby spinach, mushrooms, red onions, cucumbers, pesto mayo

Bag of Chips

FIND FOODIE EVENTS vermont

$31 “GASTRO SQUARES” DINNER MENU

$10

Crostini

Mushroom Turnover

Brie, leeks, thyme, puff pastry

Honey-Glazed Leg of Rabbit

Prosciutto risotto

Bacon-Wrapped Rainbow Trout

Root vegetable hash, blueberry gastrique

Flank Steak

Persillade, twice-fried fingerlings, port wine reduction DESSERT OP TI ONS

Profiterole

Lemon curd, raspberry coulis

Zorzal Dark-Chocolate Napoleon Pastry cream, espresso

Toasted Hazelnut Bread Pudding

Vanilla ice cream, caramel

Bar Antidote

Hired Hand Brewing Co.

Spring menu not available at press time. For an updated menu, please visit vermontrestaurantweek.com/bar-antidote.

Spring menu not available at press time. For an updated menu, please visit vermontrestaurantweek.com/ hired-hand-brewing-co.

35 C Green St., Vergennes, 877-2555

35 Green St., Vergennes, 870-7191

Park Squeeze

161 Main St., Vergennes, 877-9962

$30 DINNER MENU: PARQUE ABRAZOS

Vergennes Laundry by CK 247 Main St., Vergennes, 870-7157

We will be open 5-9 p.m., Wednesday through Sunday, during Vermont Restaurant Week.

South-of-the-border fare.

F I R ST C O UR S E OP TI ONS

STA RT E R O P T I O N S

Potato, leek, cream, lavender oil, microgreens

Lavender Vichyssoise

Goat Cheese Panna Cotta

Gazpacho (Veg)

Zucchini-and-Squash Salad

Sopes

Sundried tomato, minced onion, walnut dust, mint-basil emulsion

MA I N CO U RS E O P T I O N S

S EC O N D C O UR S E OP TI ONS

Pork Pozole

Golden Beet Risotto

Roasted beet hash, vanilla bean vinaigrette

Mojo Shrimp Mexican Corn Pudding (Veg) D E S S E RT

Butter-Poached Scallops

Cauliflower purée, braised radish, burnt-scallion dressing

Wood-Fired Beef Tenderloin

Churros

Smashed potato, charred asparagus, classic Bordelaise

Rice Pudding

T H I R D C O UR S E OP TI ONS

Chèvre Brûlée

Tiramisu Cream

Caramel, brandy-infused crumble

Vegan Pavlova

Mixed berry compote

Lu•Lu Ice Cream

$30

Tourterelle

3629 Ethan Allen Highway, New Haven, 453-6309 APP ETIZER O P TI O N S

E N T RÉ E O P T I O N S

Tourterelle Salad

Bistro Steak

Arugula, artichokes, roasted pecans, cranberries, goat cheese in balsamic vinaigrette

Soupe du Jour

Tail Feather Farm rib eye, roasted garlic jus, duck-fat-and-sage fingerling potatoes, grilled ramps

Potato-poblano-pepper bisque, lime, cilantro and crème fraîche

Escargots

Filet de Truite Doré

Grilled cedar-wrapped Lewis Creek trout, hakurei turnip, dill beurre noisette, mustard frill, pickled radish

Délice Végétarien

Sautéed escargots, Pernod crème fraîche, wilted baby spinach, grilled crostini

Asparagus-and-truffle risotto, shaved sheep cheese

Crêpe

D E S S E RT O P T I O N S

House venison chorizo, maitake mushrooms, fiddleheads and piquio pepper aioli

Basil Crème Brûlée

Palourdes Farcies

Chocolate Lava Cake

Lemon Posset

Sautéed littleneck clams, tequila, jalapeños

Starry Night Café

5371 Route 7, Ferrisburgh, 877-6316 STA RT ER O P TI ONS

Carrot Ginger Soup

With coconut cashews and lime crema

Grilled Asparagus and Shaved Radish Salad

With toasted pistachios, Vermont goat cheese, mixed greens and honey-thyme vinaigrette EN T R ÉE O P T IONS

Bamboo Sweet Pea Risotto

VERGENNES• NEW HAVEN• FERRISBURGH

Poblano Queso Dip (Veg)

Pickled beet, beet-and-mascarpone purée, greens, balsamic

TELL THE WORLD HOW GREAT VERMONT TASTES!

With leeks, fennel, Parmesan, lemon-chive gremolata and roasted tomato confit

Misty Knoll Chicken Polenta Lasagna

With portobello mushrooms, wilted greens, Boucher Blue cheese and caramelized garlic tomato sauce D ES S ERT

Starry Carrot Cake

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With maple cream cheese frosting

$40

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J. Morgan’s Steakhouse 100 State St., Montpelier, 223-5222

F I RST CO U RS E O P T I O NS

D ES S ERT O P T I O N S

House Salad

Fresh Strawberry Cake

Wedge Salad

Traditional Carrot Cake

Vermont Salad

Old-Fashioned Chocolate Cake

Apples, cranberries, golden raisins, pecans, red onions, Cabot Creamery extra-sharp cheddar, cucumbers, mixed greens, maple-mustard vinaigrette

$41

Loaded Potato Chips

Crispy, seasoned, made-to-order chips tossed with bacon, Gorgonzola, scallion and creamy blue cheese ranch

Pub Chicken Bites J. Morgan’s Mussels S E CO N D CO U RS E O P T I O N S

Bacon-Lobster Mac and Cheese

Kismet

Parmesan-and-panko crusted, with prosciutto, mozzarella and marinara; finished with beefsteak tomato, basil-pesto ricotta and arugula; served over cappellini

52 State St., Montpelier, 223-8646 F I R ST C O UR SE OP TI ONS

Oysters

Six raw on the half-shell, with lemon and horseradish

Beets

Vegetable Platter

Seasonal selection of vegetables (VG)

Extra Thick-Cut Grilled Steak

Smoked lentils, fennel, lebneh, almond crumb (V)

Bourbon cream, juniper, parsnip chips (+$10)

Bread Pudding

SI DES TO SHA R E

Bone marrow broth, melted onions, Vermont cheeses

Fingerlings

Romano, truffle (V)

Parsnip Soup

Shiitake Miso Butter Kale (V)

Crispy Oyster Mushrooms

Jalapeño aioli (VG)

Smoked maple, apple (V)

Fiddlehead remoulade (VG)

Beef Carpaccio

Capers, pickled red onion, horseradish, lemon, truffle S EC O N D C O UR SE OP TI ONS

Chicken Parmesan J. Morgan’s Style

MO NTP ELI ER

Stuffed Pasta

Spinach, fresh mozzarella, dill, beurre blanc (V)

Steamed Mussels

Ginger, lemongrass, lime leaf, coconut milk, grilled bread, kimchi butter

Polenta Fries

DESSERT (+$12)

Potted Chocolate Truffle

Deep dark chocolate, salted caramel

Roasted Brioche

Lemon curd, butter, whipped cream

Sweet Cream Risotto

Lemon zest, sugared almonds, mulled honey

Crème Brûlée

Cream, vanilla, burnt sugar

$41

Steak and Shrimp Crab-Topped Salmon

The Mad Taco

72 Main St., Montpelier, 225-6038

$20 ALL-DAY SPECIAL Local Beef Brisket Fajita Plate With rice and beans

Sarducci’s Restaurant and Bar 3 Main St., Montpelier, 223-0229

$12 LUNCH SPECIAL

Includes soup or a house salad and choice of entrée. EN T R ÉE OP TI ONS

$30 DINNER MENU A P P ETI ZER OP TI ONS

Red Hen Bread

Marinated Kale

Local honey, caramelized onions, Bayley Hazen Blue cheese, pistachio

Wood-Roasted Beef

Red curry, lemongrass, cilantro, coconut, shrimp brodo

Local Beef Burger

Quinoa, pancetta, asparagus, shaved carrots, feta, pesto vinaigrette

Quinoa, pancetta, asparagus, shaved carrots, feta, pesto vinaigrette Smoked onions, housemade pickles, “A1” aioli, Swiss cheese Six-ounce patty with fried green tomato, pickled onions, lettuce, Heady Topper beer cheese, maple mustard

PEI Mussels

Marinated Kale

ENTR ÉE OP TI ONS

Local Pork Saltimbocca

Garlic mashed potatoes, prosciutto, sage, mushrooms, white-wine pan sauce

Mediterranean Braised Lamb

FIND FOODIE EVENTS vermont

vermont restaurant restaurant week.com week.com

Gnocchi, local greens, carrots, roasted red peppers, goat cheese, lamb jus

Pepper-Crusted Salmon Housemade fettuccine nero, spinach, romesco sauce DESSERT OP TI ONS

Lime Mousse

Vanilla whipped cream

Cherry Semifreddo

Candied almonds, chocolate ganache

Three Penny Taproom 108 Main St., Montpelier, 223-8277

Courses available à la carte, priced as noted. F I RST CO U RS E

Scotch Egg

Vegetarian option available, $8 S E CO N D CO U RS E

Pork- or Lion’s-Mane-Mushroom Schnitzel

With spaetzle, asparagus, and dried-cherry horseradish sauce, $18

Flourless Almond Cake With stone fruit curd, $7

$31 ALL-DAY MENU

Mulligan’s Irish Pub 9 Maple Ave., Barre, 479-5545 A PPET I Z ER O P TI ONS

Four Wings, Side House Salad, Cup of Soup of Day or Cup of Chili EN T R ÉE O P T I ONS

Choice of fries, pub chips or a side salad.

Philly Steak

Steak, sautéed onions, green peppers and provolone cheese

Reuben

Corned beef, Thousand Island dressing, sauerkraut and Swiss cheese on rye bread

Chicken Quesadilla

Grilled chicken, onions, peppers and cheese, served with salsa and sour cream

Game Day Burger

Topped with blue cheese, spicy BBQ sauce and fried wagon wheel jalapeños

$15

The Mad Taco

2 Village Sq., Waitsfield, 496-3832

$20 ALL-DAY SPECIAL Local Beef Brisket Fajita Plate With rice and beans

Sage Restaurant 8 Route 17, Waitsfield, 496-7243

Individual plates available à la carte. F I R ST C O UR S E O P T I O N S

Curried Red Lentil and Sweet Potato Soup (Vegan, GF) Beef Tenderloin Carpaccio

Cured, uncooked beef tenderloin, fried capers, truffle oil, olive tapenade, basil purée, Parmesan, grilled ciabatta

Grilled Asparagus Salad

Housemade tabbouleh, manchego cheese, kalamata olives, blistered tomato, crispy prosciutto, poached egg, virgin olive oil, fresh-cracked black pepper S EC O N D C O UR S E O P T I O N S

Moroccan Spice-Rubbed Roast Chicken Leg (GF) Misty Knoll Farms chicken, sautéed chickpeas and plum tomatoes, fresh cilantro, romesco sauce

Vegan “Spaghetti and Meatballs” (Vegan, GF)

Roasted spaghetti squash, seasonal greens, roasted eggplant and portobello mushrooms, caramelized plum tomato and shallot purée

MONTPELIER • BARRE • WAITSFIELD

D E S S E RT

Pan-Seared Sea Bass (GF) Lobster-spring-pea risotto, baby spinach, toasted garlic, red pepper emulsion, tomato and cucumber fresca

THI R D C OU R SE OP TI ONS

Baklava

Flaky phyllo pastry, walnuts, cinnamon, orange-and-honey glaze, fig purée

Flourless Chocolate Torte

Smoked almonds, amaretto caramel, vanilla gelato

Ricotta-Orange Pound Cake Fresh strawberries, local honey, balsamic pearls

TELL THE WORLD HOW GREAT VERMONT TASTES! Tag your tweets and Instagram pics with #vtrestoweek

$40 Like us on Facebook and mention us in your posts!

Hen of the Wood

Solstice Restaurant

92 Stowe St., Waterbury, 244-7300

7412 Mountain Rd., Stowe Mountain Lodge, Stowe, 253-3560 FI R ST C OU R SE OP TI ONS

Changes daily.

New England Clam Chowder Applewood bacon, local potatoes

Solstice Wedge

$40 DINNER MENU

Baby iceberg, green goddess, cob-smoked bacon, pickled onion, dehydrated tomato, Bayley Hazen breadcrumbs SEC OND C OU R SE

WAT E RBU RY • WATERBU RY CEN TER • STO WE

Chef’s selection of fresh pasta THI R D C OU R SE

Lemon-Basil Meringue Tart

$30 Prohibition Pig

7412 Mountain Rd., Stowe, 253-3560

Changes daily.

4-ounce custom grind, house maple bacon, Cabot cheddar, baby arugula, tomato, crispy onion, brioche potato bun

$20 DINNER MENU

$20

AP P ET I ZE R O P T I O N S

D ES S ERT O P T I O N S

Burrata Salad

Pistachio Mousse

Frisée, baby greens, pickled vegetables, radish, heirloom cherry tomatoes, charred green-garlic vinaigrette

Roasted Asparagus Toast Maplebrook Farm ricotta, pickled chiles, crispy shallots, grilled ramps, smoked Gouda

Sautéed leeks, asparagus tips, mixed wild mushrooms, saffron cream, shaved Parmesan

Braised Pork Shank

Michael’s on the Hill

4182 Waterbury-Stowe Rd., Waterbury Center, 244-7476

1 S. Main St., Waterbury, 244-7827

Potato-Parmesan Gnocchi

vermont restaurant restaurant week.com week.com

Spruce Burger and Glass of Ski Vermont Wine

The Reservoir Restaurant & Tap Room

E N T RÉ E O P T I O N S

FIND FOODIE EVENTS vermont

Hourglass Lounge

23 S. Main St., Waterbury, 244-4120

Roasted spring fingerlings, bacon lardon, Swiss chard, sumac-roasted baby carrots, tomato-cardamom braising reduction

Fried Bronzini

Kimchi, spicy curry sauce, house-pickled vegetables, sweet soy, baby lettuce

Poached pear, almond brittle

Rhubarb-Matcha Panna Cotta

Rhubarb syrup, meringue, micro Thai basil

$30

SMOKE & RAMPS DINNER: CELEBRATING SPRING IN VERMONT With beer pairing, $65; with wine pairing, $78; beverage pairings available à la carte, priced as noted. Vegetarian, vegan and gluten-free options available; regular menu available. F I R ST C OU R SE

FOU RTH C OU R SE

Smoked Sunchoke & Ramp Vichyssoise

Spiced Carrot-Pistachio Cake

With ramp oil Pair with von Trapp Brewing Helles Lager, $5; Domaine Eden Chardonnay ’14, $13 S EC O N D C OU R SE

Smoked Trout Cake

With preserved lemon, ramp pistou, beets and herb salad T H I R D C OU R SE

Smoked Pork Loin

With warm potato salad, fiddleheads, ramps, crispy bacon and maple lager jus Pair with Drop-in Brewing’s Heart of Lothian”Scottish ale, $6; Maison Roche Vieilles Vignes Pinot Noir ’15 Bourgogne, $11

With bourbon ice cream, smoked pistachios and orange-carrot curd Pair with espresso WhistlePig cocktail, $14 A FTER DI NNER

Vermont Artisan Coffee or Tea Selections

$41

Zenbarn

The Bench

179 Guptil Rd., Waterbury Center, 244-8134

492 Mountain Rd., Stowe, 253-5100

F I RST CO U RS E

Vegetarian entrée available upon request.

Cauliflower Empanada

A PPET I Z ER O P TI ONS

SE CO N D CO U RS E O P T I O N S

Egg yolk, crostini, bull’s blood microgreens

With cilantro crema

Smoked Beef Tartare

Smoked Beet Tartare

Argentinean Grilled Flank Steak

Egg yolk, crostini, bull’s blood microgreens

Stuffed with chorizo and served with charred sweet potato and chimichurri

EN T R ÉE O P T IONS

Grilled Faroe Island Salmon

Cold-Smoked Grilled Salmon

With ramp risotto and fried fiddleheads

Grilled New York Strip

Paneer Masala

With bacon-fat fried Brussels sprouts and smoked potato salad

With seasonal vegetables, creamy tomato and basmati rice

D ES S ERT O P TI ONS

Lightly Smoked Cheesecake

D E S S E RT

With salted caramel sauce

Mexican Hot Chocolate Pot de Crème

Raw Coconut-Almond Butter Cups Gluten free, vegan, delicious

$30

$31

Charlie B’s Pub & Restaurant at Stoweflake

1746 Mountain Rd., Stowe, 253-7355

$16 LUNCH MENU S O UP/SALAD O P T I O N S

Classic Caesar Salad

(gluten-free without croutons)

Kale-Hummus Dip

New England Clam & Corn Chowder

(gluten-free without pita chips)

Daily Vegetarian Soup

Caprese Pasta

Local Organic Lettuces Classic Caesar Salad

(gluten-free without croutons) EN TRÉE O P TI O N S

Chicken Cordon Bleu Pita New England-Style Fish and Chips Turkey Club Build Your Own Burger (veggie option available)

$31 DINNER MENU S O UP/SALAD O P T I O N S

E N T RÉ E O P T I O N S

Lentil Quesadilla Fried Chicken Dinner

Cork Wine Bar & Market 35 School St., Stowe, 760-6143 Vegetarian option available.

Our 2019 Vermont Restaurant Week menu is designed around the different elevations where wine is made. The meal begins at the seaside and, with each course, rises in elevation until it reaches mountainous and volcanic areas. To highlight how food meets wine, add natural Italian wine pairings, priced at $20. F I R ST C O URSE

Fish and Chips BBQ Brisket Dinner

S EC O N D C O U R SE

Build Your Own Burger

Peppercorn beef, herbed farro, enoki mushrooms, stone-fruit demi-glace

(veggie option available) D E S S E RT O P T I O N S

Pearl Sugar Belgian Waffle Crème Brûlée Caramel Cheesecake

TELL THE WORLD HOW GREAT VERMONT TASTES!

Sea

Grilled mahi, floral rice, citruses, spicy-mizuna-and-cucumber salad, coconut, tobiko

(gluten-free)

WATERRBURY CEN TER • STO WE

With English pea purée, sautéed ramps and toasted couscous

Forest/Hills

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T H I R D C O URSE

Mountains

Homemade fettuccine, garlic, bacon, scallion, confit tomato, sous vide egg, ricotta

$31

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New England Clam & Corn Chowder Daily Vegetarian Soup Local Organic Lettuces

Doc Ponds

Tres Amigos & Rusty Nail Stage

294 Mountain Rd., Stowe, 760-6066

1190 Mountain Rd., Stowe, 253-6245

Changes daily.

Supplemental tequila and cocktail pairings available. GF – Gluten Free; Vg – Vegetarian; V – Vegan (can be modified to accommodate)

$20 DINNER MENU

A PPET I Z E R OP TI ONS

Huevos Rancheros Tostada

Fried egg, refried beans, guacamole, salsa fresca, chipotle crema, queso, corn tortilla; add chorizo for $2 (Vg, V, GF)

STO WE • H I NESBU RG • RI CH M O N D

Habañero-Maple Glazed Pork Belly

Banana-Rum Cheesecake Taquitos

Scallop Ceviche

“Fried” Ice Cream Cake Cinnamon honey drizzle

$21

Chile Colorado (Braised Beef in Red Chile Sauce) Corn tortillas, traditional accompaniments (GF)

Fried Chicken and Churros

Epazote braised greens, hot honey

Hinesburgh Public House 10516 Route 116, Hinesburg, 482-5500

S A L AD O P T I O N S

Kale and Beet

Kale, beets, candied pecans, strawberries, blue cheese vinaigrette

Mixed Greens

EN T R ÉE O P T I O N S

Mushroom Tortelloni

Handmade tortelloni with shiitake, oyster and button mushrooms, Dijon cream sauce

Ramen Bowl

Arcadian lettuce, carrots, cucumbers, cherry tomatoes, spring onion vinaigrette

Ramen noodles, cumin-chicken broth, soft-boiled egg, Thai basil, nori

AP P ET I ZE R O P T I O N S

Skirt Steak

Apple Cider Mussels

Prince Edward Island mussels, apple cider broth, confit garlic, toasted focaccia bread

Tomato Soup With Grilled Cheese

DESSERT OP TI ONS

Mexican Chocolate Avocado Mousse (V, GF)

EN T R ÉE OP TI ONS

Rock shrimp, Shanghai wontons, homemade scallion cream cheese, sweet Thai chile

vermont restaurant restaurant week.com week.com

Black beans, salsa picante, pepitas, queso fresco, cilantro (Vg, V, GF)

Sweet corn cakes, apple, jicama, and radish slaw, avocado purée (GF) Hibiscus and grapefruit agua chile, red onion, radish, Serrano peppers, corn, mint (GF)

Shrimp Rangoons

FIND FOODIE EVENTS vermont

Sweet Potato “Carnitas” Tacos

Fennel tomato soup and grilled cheese on focaccia bread

Grilled skirt steak, cauliflower cheese gratin, brandied jus D ES S ERT O P T I O N S

The Kitchen Table Bistro 1840 W. Main St., Richmond, 434-8686

Dishes below are samples only. Add Red Hen Baking bread with sea-salted butter or olive oil dip, +$2 per order. S A M PLE S MA L L P L ATES

Chicken Liver Pâté

Pickles, house mustard, grilled bread

Salad of Jericho Settlers Farm Beets

Dry-fried Brussels, Boucher Blue cheese, bread-and-butter cauliflower

The KTB Caesar Salad Vermont Steak Tartare Cider-Steamed Mussels

Crème Brûlée

Grilled Red Hen Baking bread, smoked bacon, aioli

Chocolate Mousse

Maplebrook Farm burrata, Brussels sprout leaves

Salted maple custard, fresh berries, toasted sugar Chocolate mousse, whipped cream, fresh berries

$30

Sherried Mushrooms

Jericho Settlers Farm Gem Lettuce Salad Grilled Season’s First Ramps S A M PLE LAR GE P L ATES

Mushroom-Herb Parisienne Gnocchi Housemade Spaghetti Grilled Vermont Pork Rack Seared Scallops Seared King Salmon

Butcher’s Cut Steak Frites LaPlatte River Angus Farm beef, grilled red onions, roasted carrots (+$5)

Braised LaPlatte River Angus Farm Shortrib Garlic mash, roasted Brussels, horseradish cream (+$4) SA M P L E SWEET P L ATES

Open-Faced Coffee-Chocolate Sundae Chocolate Pudding Warm Blueberry Buckle

$40

Stone Corral Pub & Brewery

Blue Paddle Bistro

Includes choice of draft beer, salad, two tacos and dessert. Add beer for $20.

During Vermont Restaurant Week, the Blue Paddle Bistro will be open Tuesday through Sunday (closed Monday).

83 Huntington Rd., Richmond, 434-5787

316 Route 2, South Hero, 372-4814

S A L AD O P T I O N S

F I R ST C O UR S E O P T I O N S

Baby Kale Caesar

Prince Edward Island Mussels

Tumbled Greens TAC O O P T I O N S (CH O O S E T WO)

A Creole Good Time

Hen House Haberdashery

Barbecue chicken, chocolate goat cheese crema, crushed tortilla chips, chile-cilantro slaw, pickled onions, salsa verde

Ol’ Reliable

Slow-roasted barbecue pork, crumbled Cabot Clothbound cheddar, house slaw, scallions

Tawny Taco

Roasted corn and sweet potato mashed with pomegranate wholegrain mustard, topped with housemade fried wontons

Duck Leg Confit Special Salad

Candied walnuts, applewood smoked bacon, Gorgonzola and mixed greens; tossed in house balsamic vinaigrette

Veggie Spring Rolls House Crab Cakes Chile-Glazed Tiger Shrimp Small Caesar Salad

Mulligatawny chickpeas, cucumber, apple, Napa cabbage and pea shoot slaw, toasted sesame and coconut yogurt dressing

S EC O N D C O UR S E O P T I O N S

D E S S E RT

Topped with caramelized onions and balsamic drizzle, served over mashed potatoes with sautéed garlic-and-basil grape tomatoes

Flourless Chocolate Cake

Sour-cherry-blackberry compote, toasted pumpkin seeds, goat-cheese-chocolate crema

Gorgonzola-Crusted Filet Mignon

La Casa Burrito

30 S. Main St., St. Albans, 528-5944

Chips & Queso Tex-Mex Tots EN TRÉE O P TIO N S

The Vermonster

Queso Burger

Homemade mac and cheese with choice of barbecue pork or bacon; deep fried in a flour tortilla

Hand-formed burger topped with cheese and bacon and smothered in queso blanco; served with tots

Burrito Del Infierno

Traditional Chicken Enchiladas

Three stuffed corn tortillas, baked in traditional red enchilada sauce and topped with cheese

Ground beef, Spanish rice, pinto beans, jalapeños, habaneros, cilantro and onions; topped with ghost pepper sauce, crema and melted habanero cheddar (extremely HOT!!) D E S S ERT

Assorted Desserts

$20

Braised Osso Buco

With citrus gravy, red pepper, green onion and Asiago potato pancakes, and grilled asparagus

Mushroom Ravioli Fish Taco THI R D C OU R SE

Homemade Dessert

Two daily-changing options

Mixed Grill

$40

The Old Foundry

1 Federal St., St. Albans, 524-0330

GAME OF THRONES MENU

Nacho Supremo

Our house corn chips topped with cheese, ground beef, chicken, pinto or black beans, tomatoes, scallions, black olives; served with sides of salsa and sour cream

Chips & Guac

Crusted in almonds, walnuts and pecans, served with parsnip mash, grilled asparagus and honey mustard glaze

Grilled quail and tiger shrimp served with red pepper, green onion and Asiago potato pancakes, grilled asparagus, and honey mustard glaze

$20

AP P ETIZER O P T I O N S

Tri-Nut-Crusted Chicken Breast

RICHMOND • S. HERO • ST. ALBANS

Blackened fish, fire-roasted-tomato-and-lobster sauce, pickled fennel, Old Bay mayo, potato sticks

Five-Spiced, OatmealCrusted Mahi Mahi

Dinner is coming!!

N ED STA R K’S F I R ST PI C K S

Bran’s Legs

Apple-cranberry wild boar sausage with Guinness gravy over risotto

Arya’s Toast

Grilled ciabatta bread with creamy mushrooms and poached egg

Sansa’s Stew

Rabbit stew with potatoes, root vegetables, herbs; with puff pastry JA M I E’S H A N D AT EN T R ÉES

The Hound’s Hen

Two seven-ounce halved Cornish hens with bourbon-honey-and-scallion sauce, roasted Parmesan fingerling potatoes, and baby carrots

Tyrion’s Short Rib

24-ounce bone-in short rib braised in red wine with potato, carrot and thyme, roasted garlic mash, and grilled asparagus

King Robert’s Last Hunt

Wild boar tenderloin wrapped with Parma ham and mushroom duxelles, baked in puff pastry, topped with red wine demi-glace; served with roasted garlic mash, sautéed squash, zucchini and carrot

Cersei’s Loaf

Vegetarian loaf with potato, carrot, beet, eggs and breadcrumbs; served with sweet gravy, roasted garlic mash and grilled asparagus

Theon’s Catch

Pan-seared halibut with tomatoes, garlic, thyme butter and wine; served with risotto and grilled asparagus JOFFERY ’S SWEET ENDI NGS

Daenery’s Warm Spot

English toffee pudding: rich dateand-spice cake topped with warm butterscotch and whipped cream

Jon Snow’s Wall

TELL THE WORLD HOW GREAT VERMONT TASTES! Tag your tweets and Instagram pics with #vtrestoweek

Lemon sorbet with pineapples, strawberries and mint, with a hint of maple

Ramsay’s Face

Maple crème brûlée with melted-sugar top

$40

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The Lighthouse Restaurant & Lounge 38 Lower Mountain View Dr., Colchester, 448-3361

CELEBRATING BOND … JAMES BOND Tempura fried vegetables, jasmine rice, sweet chili sauce, Napa cabbage slaw

Clams Casino Royale

Littleneck clams, bacon clam stuffing, Old Bay drawn butter, microgreens

Thunder Balls

Grafton Village Cheese smoked cheddar fritters, with maple Sriracha aioli, microgreens

Double-O 7-Ounce Statler Chicken Breast

Octopussy

CO LCH ESTER • ES SE X J UN CTI O N

Roasted garlic mashed potatoes, fresh baby artichoke hearts, roasted asparagus, white-winelemon butter sauce

S O U P A N D S AL AD O P T I O NS

From Russia with Love

$30

Vegetarian borscht, local goat cheese, candied walnuts

E N T RÉ E O P T I O N S

License to Grill

Marinated venison flank steak, smoked duck meatballs, grilled lamb lollipop, roasted garlic mashed potatoes, port wine demi-glace, roasted broccolini

Four Chicken Wings

Double Chocolate Cake Plain Cheesecake

Side Salad

House or Caesar

Cup of New England Clam Chowder

$20 ALL-DAY MENU

Cup of Soup of the Day Crock of Emerald Isle Onion Soup EN T R ÉE OP TI ONS

Served with fries, pub chips or a side salad.

Irish Whiskey Burger

Cabot Creamery Hunter’s sharp cheddar, whiskey BBQ sauce, caramelized onions and bacon

Tree Hugger

Black bean burger topped with avocado, cheddar cheese and garlic mayo

Three Brothers Pizza & Grill

973 Roosevelt Highway, Colchester, 655-5550

Shushbarak

AP P ET I ZE R O P T I O N S

Middle Eastern dumplings stuffed with seasoned beef in a yogurt sauce and served with grandma’s seasoned rice

Manoushe

Za’atar pizza served with lebneh

Tabbouleh Salad

Diced tomatoes, finely chopped parsley, onion and cracked wheat, seasoned with olive oil, lemon juice and salt; served on a bed of romaine lettuce

Bamya (Okra Stew)

Sautéed okra with caramelized onions and garlic in roasted tomato sauce, served with grandma’s seasoned rice D ES S ERT O P T I O N S

Chocolate Mousse

Topped with pistachio and salted caramel sauce

Zalabia

E N T RÉ E O P T I O N S

Middle Eastern fried dough with anise and sesame seeds, served with Nutella for dipping

Middle Eastern Braised Lamb Shank

DESSERT OP TI ONS

House roasted turkey breast, avocado, red onion, cheddar cheese, garlic mayo, bacon, lettuce and tomato

Lahm Bi Ajin (Sfiha)

vermont restaurant restaurant week.com week.com

A PPET I Z ER OP TI ONS

Turkey Avocado BLT

Quantum of Salad

Unlimited salad and bread bar

Our grandmother’s secret recipe with ground lamb and beef, tomato, onions, pine nuts, and spices, folded into fresh-made dough and served with a side of yogurt

FIND FOODIE EVENTS vermont

The Moon Raker

Hawaiian moonfish, almond crust, mango-lime butter sauce, jade rice, tropical fruit salsa, roasted asparagus

Harissa-braised octopus, chorizo sausage, fingerling potatoes, salsa verde

18 Severance Green, Colchester, 871-5480

Bone-in, with choice of sauce

Live and Let Fry

AP P ET I ZE R O P T I O N S

McGillicuddy’s on the Green

Flourless Chocolate Torte

Seasoned, slow-roasted lamb shank topped with yogurt sauce, served with grandma’s seasoned rice

Served with raspberry coulis

$31

Joyce’s Noodle House 5 Carmichael St., Essex Junction, 288-9828

Includes one appetizer, one entrée, and selected soda or hot tea; available until 3 p.m. SA M P L E FI R ST C OU R SE OP TI ONS

Egg Roll Vegetable Roll Crab Rangoon SA M P L E SEC OND C OU R SE OP TI ONS

General Tso’s Chicken Sesame Chicken Beef With Broccoli Vegetable Chow Mein

$8.95 LUNCH SPECIAL

Junction at the Essex Culinary Resort & Spa

The Mad Taco

21 Essex Way, #300, Essex, 876-7152

70 Essex Way, Essex Junction, 764-1489

Pan-Roasted Salmon

F IRST C O URSE O P T I O N S

Baby potatoes, spring vegetables, squash-blossom broth (GF)

Lobster Bisque

Crispy oregano, extra virgin olive oil (GF)

Junction Pad Thai

Chicken & Waffles

Zucchini and summer squash noodles, scallion, peanuts, cilantro, lime (GF)

Pitchfork Arugula Salad

T H I RD CO U R S E O P T I O N S

Crispy leeks, savory waffle, rosemary maple

$20 ALL-DAY SPECIAL Local Beef Brisket Fajita Plate With rice and beans

Triple Citrus Crème

Strawberry, toasted almond, triple crème, honey vinaigrette (Veg, GF) SE CO N D C O URSE OP T I O N S

Mango Chocolate Dome

New York Strip

Chocolate cake, mango mousse, mango curd

Potato gratin, shaved Brussels, marrow butter (GF)

$41

Tavern at the Essex Culinary Resort & Spa 70 Essex Way, Essex Junction, 764-1489

$15 BREAKFAST SPECIAL

$20 LUNCH SPECIAL

STARTER

S O U P A N D S A LA D O P T I O N S

Fruit Medley (Veg)

Corn & Roasted Tomato Soup (Veg, GF)

SW EET O P TION S

Yogurt + Granola (Veg) Short Stack Pancakes (Veg) Short Stack French Toast (Veg) SAVO RY O P TIO N S

Vegetarian Omelette (Veg, GF) Irish Benedict Steak + Eggs

West Meadow Farm Bakery 34 Park St., Essex Junction, 878-1646

Everything on the menu is gluten-free. Breakfast boost available all day. Afternoon tea is 1-5 p.m.

$7 BREAKFAST BOOST Muffin or Bagel with Cream Cheese With choice of coffee or tea

New England Clam & Corn Chowder

$12 AFTERNOON TEA

Wedge Salad (GF)

Scones, mini cookies, tea sandwiches and mini cupcake, served with choice of tea or coffee

S A N DWI CH O P T I O N S

Club Panini Fish & Chips Veggie Burger (Veg) Portobello Mushroom Panini (Veg)

ESSE X • ESSE X J U NCTI O N

Orange infused crème, basil-lime shortbread, lemon curd (GF)

TELL THE WORLD HOW GREAT VERMONT TASTES!

Pastry Sampler

Tag your tweets and Instagram pics with #vtrestoweek

D E S S ERT

Vegan Samoa Bar

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McGillicuddy’s Five Corners 4 Pearl St., Essex Junction, 857-5940

AP P ET I ZE R O P T I O N S

D ES S ERT O P T I O N S

Four Chicken Wings

Double Chocolate Cake

Bone-in, with choice of sauce

Side Salad

House or Caesar

Cup of New England Clam Chowder

Plain Cheesecake

$20 ALL-DAY MENU

ES SE X JU NCTI O N • SH ELBURN E

C OC KTA I L SP EC I A L S

Duck Taquitos

$1 from every cocktail sold will go to the Vermont Foodbank.

Duck Ramen

Roast Duck Breast

Char sui glaze, honey-sesame udon salad

Served with fries, pub chips or a side salad.

Cassoulet

Irish Whiskey Burger

Grilled rosemary focaccia

Turkey Avocado BLT

(vegan, gluten-free) Gluten-free scallion pancake, veggie fried rice, hoisin

Cabot Creamery Hunter’s sharp cheddar, whiskey BBQ sauce, caramelized onions and bacon

Shoreham Sazerac

WhistlePig rye whiskey, Herbsaint, Peychaud’s bitters, flamed lemon twist

Orchards & Apiaries

Barr Hill gin, rosemary honey syrup, fresh lemon, Shacksbury Rosé cider

Gose-Rita

Milagro Silver tequila, Triple Sec, fresh lime, Burlington Beer Key Lime & Kumquat

Peking Tofu

House roasted turkey breast, avocado, red onion, cheddar cheese, garlic mayo, bacon, lettuce and tomato

$41

D ES S ERT OP TI ONS

Vanilla Bean Duck Egg Crème Brûlée Duck Fat Fried Beignets

Tree Hugger

Ginger sugar and cinnamon

Black bean burger topped with avocado, cheddar cheese and garlic mayo

Duck Fat Cookies

With house chèvre ice cream

Bella Luna

3182 Shelburne Rd. Shelburne, 985-2232 F I RST CO U RS E O P T I O NS

Warm Panzanella

Pan-toasted rosemary house bread, blistered cherry tomatoes, red onion, melted fresh mozzarella

Caesar Salad

Romaine hearts, shaved aged Parmesan, warm polenta croutons, house Caesar dressing

Fiore di Zucca Fritti

Lightly battered squash blossoms, housemade ricotta, fried oregano, pomodoro, arugula

Cavoletto di Bruxelles

Fettuccine Alla Gorgonzola Fresh handmade pasta, Piedmont Gorgonzola, young peas, grigiobraised pear, crispy leek T H I R D C O UR S E O P T I O N S

Pollo Cacciatore

Braised chicken, fennel sausage, zucchini, cipollini onion, marzano tomato, saffron rice

Osso Buco

14-ounce braised veal shank, risotto Milanese, roasted cipollini onion, braised red cabbage, gremolata

Melanzana Napoleon

Brussels sprouts, fried capers and garlic, fresh parsley, roasted pistachio, Mirtillo vinegar, meyer lemon zest

Breaded eggplant, baby spinach, heirloom tomato, shaved beet, chèvre, pomodoro

S E CO N D CO U RS E O P T I O N S

D ES S ERT O P T I O N S

Bucatini Pomodoro

STA RT ER OP TI ONS

M A I N C O URSE OP TI ONS

E N T RÉ E O P T I O N S

vermont restaurant restaurant week.com week.com

Includes starter, main course, dessert (special cocktails additional). We will be offering special cocktails featuring the boozy Restaurant Week sponsors.

(vegan, gluten-free) Housemade duck sauce

Crock of Emerald Isle Onion Soup

WHAT THE DUCK!?!

Fresh Spring Rolls

Cup of Soup of the Day

FIND FOODIE EVENTS vermont

The Bearded Frog

5247 Shelburne Rd., Shelburne, 985-9877

Imported bucatini pasta, house pomodoro, aged Parmesan, fresh herbs, housemade sausage

Campanelle Carbonara

Imported campanelle pasta, egg yolk, pecorino and Asiago, pancetta, fresh black pepper

Chocolate Torte Espresso Panna Cotta

$40

VOTE FOR YOUR FAVORITE MENUS!

As you flip through this guide, take note of menus that excite and entice your taste buds! Tell us who the real taste makers are by voting for your favorite menus during Vermont Restaurant Week. All voters will be entered to win a gift card to a local restaurant. TH E

C AT E G O R I E S

A R E

Most creative theme Most likely to make your [vegan, vegetarian, gluten-free, etc…] friend happy Most motivating offer

GO TO VERMONTRESTAURANTWEEK.COM

and write in your nominations by Sunday, May 5, at 5 p.m.

Burlington Beer Company 25 Omega Dr., Suite 150, Williston, 863-2337

Grazers

192 Boxwood St., Williston, 857-5829

F I RST CO U RS E

A PPET I Z ER O P T I O N S

Cheese Fondue

Buffalo Chicken Eggrolls

With fruit, pickled vegetables and bread. We recommend pairing this with our Petal Prophecy (honey IPA). SECO N D CO U RS E O P T I O N S

We recommend pairing these entrées with our Elaborate Metaphor (NE pale ale) or Uncanny Valley (NE IPA).

Smoked Pork Belly

With butternut squash purée, Napa cabbage, and pickled Fresno chiles

Housemade Smoked Seitan

With butternut squash purée, Napa cabbage, and pickled Fresno chiles T H I RD CO U RS E

Chocolate Stout Cake

With homemade coffee whipped cream. We recommend pairing this with any of our dessert Stouts or our Barista (coffee porter).

$30 ALL-DAY MENU

Fried Calamari

Lightly battered and deep fried, served with marinara

Candied Bacon

Thick-cut bacon, candied with brown sugar and Vermont maple syrup

Beet-and-Goat-Cheese Terrine

Roasted beets, Vermont Creamery goat cheese, candied walnuts, balsamic reduction

Grilled chicken breast, peach BBQ sauce, Cabot Creamery cheddar, apple slaw

Green Mountain Burger

Vermont ground beef, Boucher Blue, applewood smoked bacon, arugula, pickled red onion, garlic aioli DESSERT OP TI ONS

Mason Jar Cheesecake

Graham cracker crumbs, smooth cheesecake, strawberry coulis, fresh strawberries

Chocolate Layer Cake

$30

EN T R ÉE O P T I O N S

Steakhouse Burger

Vermont ground beef, house steak sauce, onion straws, horseradish cream, Cabot Creamery cheddar, mushrooms

WI LLI STO N

Panna Cotta

Paired with Moonlight Marauders (carrot-cake milkshake IPA)

Hand rolled, fried crispy, served with house ranch

Peach BBQ Chicken Sandwich

Impossible Burger

Plant-based burger, Grazers’ secret sauce, lettuce, tomato, pickled red onions, avocado

McGillicuddy’s Irish Ale House 28 Walnut St., Williston, 857-5908

The Scale Poké Bar

373 Blair Park Rd., Suite 101, Williston, 662-4799

Online ordering (pick up only) available. AP P ETIZER O P T I O N S

D E S S E RT O P T I O N S

Four Chicken Wings

Double Chocolate Cake

Bone-in, with choice of sauce

Side Salad

House or Caesar

Cup of New England Clam Chowder Cup of Soup of the Day Crock of Emerald Isle Onion Soup EN TRÉE O P TI O N S

Served with fries, pub chips or a side salad.

Irish Whiskey Burger

Cabot Creamery Hunter’s sharp cheddar, whiskey BBQ sauce, caramelized onions and bacon

Turkey Avocado BLT

House roasted turkey breast, avocado, red onion, cheddar cheese, garlic mayo, bacon, lettuce and tomato

Tree Hugger

Black bean burger topped with avocado, cheddar cheese and garlic mayo

Plain Cheesecake

$20 ALL-DAY MENU

$21 ALL-DAY POKÉ BOWL BUNDLE F I R ST C O UR S E

Miso soup BUI LD -YO UR - OW N P O K E B OW L

Choose Your Base

White rice, brown rice, mixed greens, zoodles

Pick Your Poké

Ahi tuna, shrimp, Black River beef, Vermont Soy tofu

Choose Your Mix-Ins

Cucumber, sweet onion, red onion

DESSERT

Acai Bowl

With banana, West Meadow Farm Bakery gluten-free granola, and Champlain Valley Apiaries raw honey or almond butter

TELL THE WORLD HOW GREAT VERMONT TASTES! Tag your tweets and Instagram pics with #vtrestoweek

Choose Your Sauce

Firecracker, sesame shoyu, pineapple teriyaki, citrus ponzu, creamy wasabi, vegan firecracker, spicy teriyaki

Choose Five Add-Ons

Gochujang mushrooms, Asian slaw, mango, edamame beans, pineapple, roasted corn, roasted beets, crunched potato chips, pickled ginger, crispy onions, shredded nori, cilantro, scallions, pickled peppers, firecracker drizzle, spicy togarashi, furikake, sesame seeds, wasabi drizzle

Like us on Facebook and mention us in your posts!

Vermont Tap House 22 Merchant Row, Williston, 879-7060

A PPET I Z ER OP TI ONS

Eggrolls

Guacamole & Chips

Poutine

Fries, local cheese curd, housemade turkey-pepper gravy, fresh herbs

Wings

Four wings; choice of hot, mild, maple barbecue, Buffalo dry rub, Thai S E CO N D C O UR S E O P T I O N S

Pizza

Choose any medium-size pizza on the menu

Sandwich

Choose any sandwich on the menu

WI L LI STO N • S. BURLI N GTO N

D E SS ERT O P T I O N S

Chocolate Mousse Cheesecake Taphouse Dough Bites

$30 ALL-DAY MENU

Guild Tavern

1633 Williston Rd., South Burlington, 497-1207 AP P ET I Z ER O P T I O N S

Smoked Salmon Rosti

Preserved lemon crème fraîche, everything spice

Parsnip Fritters

Calabrese pepper honey E N T R ÉE O P T I O N S

Wood-Grilled LaPlatte River Angus Farm Sirloin Spring chimichurri, grilled scallions, crispy fingerlings

Ember-Roasted Mushrooms

Grafton Village cheddar grits, pea shoot salad, parsnip chips D ES S ERT

Chocolate Stout Cake

Raspberry coulis, whipped cream

$40

vermont restaurant restaurant week.com week.com

28 Walnut St., Williston, 876-7129

F I RST C O UR S E O P T I O N S

Choice of steak-and-cheese or spinach-artichoke, served with Switchback Brewing cheddar-ale sauce

FIND FOODIE EVENTS vermont

Agave Taco and Tequila Casa

Made in-house daily, served with tortilla chips

Oaxacan Mole Wings

Grilled in housemade mole, sprinkled with cotija cheese and served with jalapeño ranch

City Ceviche

Shrimp, cucumber, red onion, citrus, cilantro; served with tortilla chips EN T R ÉE OP TI ONS

Three-Taco Plate

Choose three of our famous tacos, served with two sides

Enchilada

Buffalo Chicken Quesadilla

Grilled chicken, bleu cheese crumbles, housemade buffalo sauce; served with bleu cheese dressing and two sides DESSERT OP TI ONS

Fried Ice Cream

Island Ice Cream vanilla ice cream with cookie crust, served on a fried flour tortilla and topped with whipped cream, chocolate drizzle and dulce de leche

Flourless Chocolate Cake

Gluten-free indulgence made with rich semi-sweet chocolate by Williston’s own Divine Desserts of Vermont

Baked corn tortillas stuffed with cheese, smothered in housemade enchilada sauce, and topped with Oaxacan cheese and chives; choice of chicken, carnitas or fish; served with two sides

$30

Magic Hat Artifactory

5 Bartlett Bay Rd., South Burlington, 658-2739 Includes choice of beer (full pour) or a flight!

Margherita Flatbread

Sliced tomatoes, mozzarella, pesto, fresh basil (cauliflower crust available, +$2)

#9 BBQ Chicken Tacos

Pulled chicken in our #9 BBQ sauce with homemade pickled jalapenos, cilantro sour cream, cheese and lettuce; served with chips and salsa

$15 ALL-DAY SPECIAL

Pauline’s Café

1834 Shelburne Rd., South Burlington, 862-1081

$15 LUNCH SPECIALS

$30 DINNER

Soup and Grilled Cheese

Choose two courses.

With Spring Brook Farm Tarentaise

AP P ET I ZER O P T I O N S

Soup and Smoked Salmon Arugula Salad

Lemon-Herb Dressed Arugula Salad

Fish and Chips, with Ice Cream Sundae

$20 BRUNCH With choice of cucumber Bloody Mary, Jameson and ginger, or house mimosa.

Chorizo Benedict Bowl Avocado Quinoa Bowl With poached egg

7 Fayette Dr., South Burlington, 497-3819

DINNER PLATTER FOR TWO

Includes two meats, three sides and one milkshake* to share, along with pickles, cornbread and baked beans. M EAT O P T I ONS

Burnt Ends Brisket

Smoked Salmon Toast

Pulled Pork

Greens

With pickled beets and chèvre

Chicken Thighs

E N T RÉ E O P T I O N S

SORRY! NOT OPEN YET.

Milk-Poached Cod

With celeriac, fennel, carrot and parsley on mashed potato

Braised Lamb

Barley risotto, roasted baby beets and turnips, mint jus

Vegetable and Polenta Lasagna

Braised tomatoes and herbs

S I D E O P T I ONS

Mac Attack Succotash

Golden Rice

Rib-meat Hash

S. BURLI N GTO N

Smoked Salmon and Arugula Benedict

Smokey’s Low N’ Slow

Tots Onion Rings *Excludes “adult” shakes

D E S S ERT

$30

Diner’s Choice

From our regular menu

The Windjammer Restaurant

1076 Williston Rd., South Burlington, 862-6585 A PPET I Z ER O P T I O N S

Tuna Tartare

VOTE FOR YOUR FAVORITE MENUS!

C AT E G O R I E S

A R E

Most creative theme Most likely to make your [vegan, vegetarian, gluten-free, etc…] friend happy Most motivating offer

Enter Our

Red Snapper Facebook Chinese five-spice seasoned red

snapper, broiled and served over Competition miso-ginger vegetable slaw; finished

Moroccan seasoning, crispy garbanzo beans, chermoula and baby arugulafor

with horseradish-Sriracha glaze the best chicken wing sauce recipe. Cajun New York Strip Bruschetta Cajun-seasoned 10-ounce Certified Vermont goat cheese on crostiniVisit our Facebook Angus New York strip, finished with topped with tricolor heirloom pagetomato for demi-glace smoked tomatoes, basil and caramelized details! shallots with fig-preserved-lemon Roasted Cauliflower Steak balsamic reduction

Shrimp Cocktail

Sweet and spicy glazed roasted cauliflower, with roasted-cornand-cannellini-bean succotash and lemon-rosemary cashew sauce

EN T R ÉE O P T I O N S

DESSERT OP TI ONS

Three jumbo shrimp served with our housemade cocktail sauce

Brûléed Cheesecake

Salad bar is included.

Tag your tweets and Instagram pics with #vtrestoweek

With strawberry-basil vanilla bean compote

Lobster Mac and Cheese

Gemelli pasta, lobster meat, applewood smoked bacon, cherry tomatoes and asparagus in rich Gruyère, cheddar and tarragon béchamel, topped with panko breadcrumbs

TELL THE WORLD HOW GREAT VERMONT TASTES!

Blondie Brownie Sundae Flourless Chocolate Sin Cake

local, fresh, original

GO TO VERMONTRESTAURANTWEEK.COM

and write in your nominations by Sunday, May 5, at 5 p.m.

1076 Williston Road, S. Burlington

862.6585

$41

Like us on Facebook and mention us in your posts!

Dale Boca Argentinean Café

Mandarin

215 Main St., Winooski, 497-2994

22 Main St., Winooski, 800-1116

$15 LUNCH SPECIAL

$30 DINNER MENU

$10 LUNCH COMBINATION

SOUP OPTIONS

F I R ST C O UR S E

Black Bean (GF, vegan)

Empanada

Includes: appetizer, entrée, choice of pork-fried or white rice. See complete course options at mandarinvt.com.

Creamy Chicken Corn (GF, dairy-free) MA I N CO U RS E

Three Empanadas

Choose from: beef, chicken, spinach & cheese, ham & cheese, tuna, sweet corn & cheese, caramelized onions & cheese, or tomato, basil & cheese D E S S E RT

Alfajor cookie

Choose from: Cocotela (sugar cookies filled with Nutella and coconut flakes), Chocolate and Dulce de Leche or Maicena (shortbread cookies filled with dulce de leche and coconut flakes)

Choose onOne Empanada Choose from: beef, chicken, spinach & cheese, ham & cheese, tuna, sweet corn & cheese, caramelized onions & cheese, or tomato, basil & cheese

WI NO O SK I

Egg Drop Soup

Sesame Cold Noodle

S O UP O P T I O N S

Szechuan Spicy Dumplings

Black Bean (GF, vegan)

Scallion Pancake

Creamy Chicken Corn (GF, dairy-free)

Spring Rolls THI R D C OU R SE OP TI ONS

T H I R D C O UR S E O P T I O N S

Mongolian Lamb

Churrasco

Beef Chow Fun

Eight-ounce beef steak topped with homemade chimichurri sauce, served with Argentinean-style potato salad

Sesame Shrimp Singapore Mai Fun (Vegetarian) Eggplant With Szechuan Garlic

D ES S ERT O P T I O N S

Caramel Flan Guava and Goat Cheese Empanada

Misery Loves Co. 46 Main St., Winooski, 497-3989

Menu may change throughout the week due to availability.

$41 DINNER MENU Restaurant Week dinner menu is available through Friday, May 3. Regular MLC brunch and supper menus resume during Waking Windows, Saturday, May 4, and Sunday, May 5. F I RST CO U RS E O P T I O NS

Salsify

King oyster mushroom, citrus marmalade

Kampachi Crudo

Garam masala, yogurt, almonds

Steak Tartare

Smoky cheddar, potato chips S E CO N D CO U RS E O P T I O N S

Hot and Sour Soup

SEC OND C OU R SE OP TI ONS

Gnocchi

vermont restaurant restaurant week.com week.com

FI R ST C OU R SE OP TI ONS

Wonton Soup

Hand-rolled potato pasta with scallion cream sauce

FIND FOODIE EVENTS vermont

$30 DINNER MENU

Spring-Dug Parsnip

Meyer lemon, maitake, pine nuts

Crispy Brussels Sprouts Toasted sesame, tonnato

T H I RD CO U RS E O P T I O NS

Tagliatelle Sablefish Hanger Steak

$21 BRUNCH MENU

Available Saturday, April 27, and Sunday, April 28, 10 a.m.-2 p.m. STA RT ER O P T I O N S

Our House Bistro 36 Main St., Winooski, 497-1884

$20 ALL-DAY SPECIAL

$30 ALL-DAY SPECIAL

Mac Trio

STA RTER OP TI ONS

Eight-ounce crocks of crab rangoon mac, sugar shack mac, Southwest mac

Berry Burrata Salad Maple-Bourbon-Jalapeño Fried Cheese Curds

Fresh Cheese

$25 ALL-DAY SPECIAL

Cheddar Beignets

STARTER

ENTR ÉE OP TI ONS

Berry Burrata Salad

Mac Trio

Honey, flax cracker Honey butter

Tater Tots

Smoked fish, trout roe, crème fraîche MAIN OPTIONS

Croque Madame

House ham, raclette, fried egg

Shrimp & Grits

Lemon brown butter, MLC bacon, poached egg

Vegetable Casserole

Early-spring vegetables, fried eggs

Strawberries, baby field greens, burrata, candied walnuts, maple balsamic EN TR ÉE

Mac Trio

Eight-ounce crocks of crab rangoon mac, sugar shack mac, Southwest mac

Vermont maple syrup, bourbon, candied jalapeños

Tuna Poke Nachos

Fried wonton chips, sesame-soy ahi tuna, avocado, cucumber, scallion, red cabbage slaw, sesame seaweed, wasabi aioli, flying fish caviar DESSERT OP TI ONS

Tiramisu Strawberry Rhubarb Cheesecake DR I NK SP EC I A L S

Strawberry-Rhubarb Vodka Lemonade

Tito’s Vodka, fresh rhubarb and strawberry, lemonade

Spring Gin & Tonic

Hendrick’s Gin, mint, blueberry, lime, tonic

A Single Pebble

American Flatbread Burlington Hearth

133 Bank St., Burlington, 865-5200

115 St. Paul St., Burlington, 861-2999

DIM SUM DINNER Priced per person; entire table must order Restaurant Week menu. FIRST C O UR S E

Double-Garlic Broccoli (V, GF)

Choose two

Dry-Fried Asparagus (V, GF)

Chilled Seasoned & Pressed Tofu (V)

Steamed Cabbage Roll (V, GF)

Chilled Shredded Chicken (GF)

Choose one

With white BBQ sauce

Napa Cabbage (V, GF) With cilantro dressing

T H I RD CO U R S E O P T I O N S

Spicy Three-River Soup with Tofu (V, GF) Poached Simple Greens (V) With Hong Kong sauce

Scallion Noodle with Shrimp

SE CO N D C O URSE OP T I O N S

FO U RT H CO U R S E O P T I O N S

Choose two or three, depending on party size

Thai-Style Crab Cake

Grand Mariner Prawn (GF)

Classic Pork Wonton Chicken Dumplings

Mock Prawn (V) Yang Style Beef Buddha Sesame Beef (V) Salt & Pepper Tofu (V)

F I R ST C O URSE

Evolution Salad

Mixed greens, carrots, celery, arame seaweed, toasted sesame seeds, ginger-tamari vinaigrette S EC O N D C O U R SE

Eggplant Meatballs

With wood-fired cauldron tomato sauce T H I R D C O UR S E OP TI ONS

New Vermont Sausage Flatbread

Housemade maple-fennel sausage, sundried tomatoes, caramelized onions, mushrooms, tomato sauce, grana Padano, mozzarella, fresh herbs

Revolution Flatbread

Caramelized onions, mushrooms, grana Padano, mozzarella, fresh herbs

BURLI N GTO N

Sichuan Shredded Carrots (V, GF)

Four courses; add a Zero Gravity Craft Brewery beer pairing for $5 additional.

Daily Meat Special Flatbread Daily Vegetarian Special Flatbread D ES S ERT

Buttermilk Panna Cotta

$20

Snow White Chicken (GF) Yellow Curry Duck (GF)

$40 August First Bakery & Café

149 S. Champlain St., Burlington, 540-0060 Because we are a lunch establishment, all three courses will be served at once. F IRST C O URSE O P T I O N S

Succotash

Nashville Hot Chicken Sandwich

Lima beans, corn, cherry tomatoes, zucchini, onion; served warm with fresh herbs

Baked cornflake-crusted chicken, served with hot honey butter on our brioche bun

Pickle Plate

D E S S E RT O P T I O N S (ROTAT I NG )

A variety of homemade pickled vegetables MAIN C O URSE O P T I O N S

Kentucky Hot Brown Sandwich

Kentucky classic with Vermont turkey, bacon, cherry tomatoes, topped with fresh parsley; served on our Country French bread with Mornay sauce

Pimento Grilled Cheese (vegetarian) On our Pullman bread

Chess Pie Sweet Potato Pie Peach Pie

$16 ALL-DAY SPECIAL

Bistro de Margot

126 College St., Burlington, 863-5200

EN T R ÉE ( F I R ST C O URSE) OP TI ONS

Salade Margot

Boston Bibb lettuce, radishes, quail egg, Dijon mustard dressing

Rillettes de Porc & Canard en Verrine

Pork and duck rillettes, cornichons, grilled bread, Dijon mustard PLAT ( M A I N C O UR S E) OP TI ONS

Beef Bourguignon

Beef Bourguignon, tagliatelle pasta, pearl onions, lardons, button mushrooms

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Tournedos de Saumon Poêlé

Pan-seared salmon tournedos, tomato mashed potatoes, peas, white wine sauce

Aumonière Croustillante de Pomme de Terre

Beggar’s purse, roasted fingerling potatoes, herbed spinach, caramelized onions, Jasper Hill Cellars Alpha Tolman cheese, coriander-scented cauliflower sauce

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D ES S ERT O P TI ONS

Tarte Tatin

With caramel sauce

Tarte au Citron Meringuée en Verrine Lemon tart in a jar

$41

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Bleu Northeast Seafood 25 Cherry St., Burlington, 864-8600

AMU S E -B O UCH E

Blue Cat Steak & Wine Bar 1 Lawson Lane, Burlington, 363-3639

T H I R D C O UR S E O P T I O N S

Chef’s Whim

Maine Lobster Roll

CLASSIC STEAK SUPPER

Fish and Chips

Every meal includes three courses, plus a small starter bite and a palate-cleansing snack.

First bite changing throughout the week

Mayo herbs, buttered roll

F I RST CO U RS E O P T I O NS

Beer-battered market whitefish, fries, slaw, tartar

Rosé-Steamed Mussels

Pappardelle

Garlic butter, grilled Red Hen Baking bread

Charcuterie Plate

Cured meats, smoked fish pâté, duck liver paté, grilled bread

C OU R SE ONE OP TI ONS

Spinach Salad

Mushroom ragout, grilled artichoke, black truffle, Vermont pecorino

With carrots, celery and sesame seeds in raspberry balsamic vinaigrette

Pan-Seared Misty Knoll Farms Chicken

With aged Parmesan and white anchovies (or not)

Crisp Caesar

Soup of the Day

Parsnip-ramp gratin, maple-glazed baby carrots

Fried Whole Belly Clams Pickled red onion, celery, cider vinaigrette, capers

D ES S ERT O P T I O N S

Seafood Chowder

Chocolate Pot de Crème

Perch, cod, clams, smoked bluefish, bacon, chervil

Shortbread Sampling from Hen of the Wood

Green Salad

Shaved radish, shallot vinaigrette

C OU R SE TWO

Vegetarian option available.

Chef-Chosen Steak of the Day

Prepared how you like it, with daily vegetable selection and choice of baked sweet potato or garlic mashed potatoes

Ice Cream or Sorbet

S E CO N D CO U RS E

Made from scratch

C OU R SE THR EE

Assorted Homemade Desserts

Cheese

BU RL I NGTO N

Chef’s selection, compote, rye crackers

$40

$41

NORTHEAST SEAFOOD

Bluebird Barbecue

317 Riverside Ave., Burlington, 448-3070

Butch + Babe’s

258 N. Winooski Ave., Burlington, 495-0716

All Restaurant Week specials are available for dine-in only. Sign up for the Bluebird Barbecue newsletter and we’ll donate $1 to the Vermont Foodbank!

$10 LUNCH SPECIALS Pulled Pork Sandwich

On a Klinger’s Bread bun; pick one side

Our Veggie Burger

On a Klinger’s Bread bun with microgreens and tomato jam; pick one side

$30 ALL-DAY SPECIAL: BBQ FOR TWO Available during lunch and dinner. Select three smoked meats and four from-scratch sides (options below). Served family-style for two guests to share. ME AT O P T I O N S (C H O O S E T H R EE)

Pulled pork, smoked turkey, smoked chicken, 15-hour brisket, spare ribs, smoked seitan + mushrooms

FIND FOODIE EVENTS vermont

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S I D E O P T I O N S (C H O O S E FO UR)

Coleslaw, hand-cut fries, collard greens, black-eyed-pea salad, mac + cheese, pit beans, smashed sweet potatoes, Red Hen Baking ‘Fat Tire’ toast

FAST-FOOD FAVORITES! F I R ST C O UR SE OP TI ONS

Animal Fries

DESSERT OP TI ONS

BK’s Snickers Pie

Cheese, special sauce and grilled onion

Peanut butter pie with chocolate crust, peanuts and chocolate fudge

Nachos Bell Grande

McD’s Apple Pie

S EC O N D C O U R SE OP TI ONS

$30

Nacho cheese sauce, La Platte River Angus Farm beef and house salsa

Cheesy Gordita Crunch

Classic LaPlatte River Angus Farm beef taco in a crunchy taco shell, served with a soft taco and cheese wrapper

The Double Down

Our take on KFC’s fried chicken sandwich: two fried chicken breast cutlets, Vermont cheddar, special sauce and North Country Smokehouse bacon

Fast-Food Burger of the Day

Daily rotation of our fast-food burger favorites: may include the Rodeo Burger, the Whopper, Quarter Pounder with Cheese, Fish Filet and more

Apple hand pie

The Chubby Muffin

Citizen Cider

88 Oak St., Burlington, VT 802-540-0050

316 Pine St., Suite 114, Burlington, 497-1987

Available for dine-in only, Monday through Friday, 8-10 a.m.

With the featured cider, it’s an addtional $5.

$5 BREAKFAST SPECIAL

Mixed greens, strawberries, roasted almonds and chèvre tossed with Banyuls vinaigrette and crunchy peach chips

Bistro Salad

Choose any Breakfast Sandwich

Pasta Carbonara

With coffee

Fresh housemade tagliatelle, roasted garlic, egg yolk, Brosé-braised pork belly, chives, Parmesan

Slider Duo

Dirty Burger (Dirty Mayor aioli, gem lettuce, tomato, pickles) and Smoky Burger (raclette, smoked chipotle aioli, crispy potato sticks); served with fries

Chicken or Tofu Banh Mi

Marinated chicken or tofu, pickled poblano pepper, Unified Press Sriracha, fresh cilantro and cucumber on a ciabatta roll

Pulled Chicken Sando

Misty Knoll Farms braised chicken, 14th Star Brewing Maple Breakfast Stout barbecue sauce, smoky aioli, pickled apples and roasted poblano peppers on a brioche bun; served with fries

BURLI N GTO N

$10 ALL-DAY SPECIALS

City Market, Onion River Co-op 82 S. Winooski Ave., Burlington, 861-9700 207 Flynn Ave., Burlington, 540-6400

ALL-DAY “TACO TAKEOVER” BUFFET: $8.99/LB. At check-out, round up your total to the nearest dollar to support local nonprofits. 40% of donations will benefit the Vermont Foodbank. TAC O S AN D MA I N S

S I D ES

S OU PS

Choice of All Souls Tortilleria corn tortillas, hard-shell tortillas or flour tortillas.

Refried Pinto Beans

Black Bean and Chipotle (vegan)

Fingerling Potatoes with Poblano and Chorizo

Rock Shrimp Tortilla

Spiced LaPlatte River Angus Farm Beef Misty Knoll Farms “Rojo” Chicken Flaked Atlantic Cod with Green Chili Sauce Tofu Mole Gracie’s Kitchen Chili-Cheese Tamales

Asparagus with Goat Cheese and Toasted Almonds Corn Sonora Swiss Chard with Everyday Dressing & Pumpkin Seeds Tofu Southwestern

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Black Bean Salad Vegan Chili Brown Rice Guacamole Diced Tomato Sweet Pepper “Salsa From the Gut”

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Shredded Pepper Jack Sour Cream Shredded Lettuce

The Daily Planet

15 Center St., Burlington, 862-9647

“GARBAGE PLANET KIDS”: AN EDUCATION IN FOOD WASTE REDUCTION - $41 CO U RS E O N E

Vegan option available.

Cam Ba-Lamb!

Flat Matt

Trio of lamb: seared loin, smoked sausage, braised leg

CO U RS E T WO O P T I O N S

Lobster bisque croquette, basil butter-poached lobster, black-lentilmaize succotash, charred-celeryleaf-fennel-frond salad, cob smoke

Grilled potato skin flatbread, roasted garlic oil, poached pear, caramelized scallion bulbs, chèvre

Jake-y Cakes (Vegan)

Corn griddle cakes, tomato top jam, whipped avocado, watermelon pico de gallo, pepper seed spice

Magic-Ian

Pan-roasted “duck bacon” bread pudding: crispy duck skin, greens, beet-juice poached egg, smoky maple-bacon vinaigrette

Eileen Machine

Whitefish ceviche, marinated avocado, pickled watermelon rind, kimchi, crispy tortilla, black-garlic ginger vinaigrette

BU RL I NGTO N

C O UR S E FO UR O P T I O N S

CO U RS E T H RE E

Lemon Liam (Vegan)

Vegetable terrine: zucchini-lemon peel bread, sweet-cornherb-stem mousse, sour cherry red beet gelée

Lil’ Lobster Lindsey

Goodness Grace (Vegan)

Caramelized mushroom stem “scallops,” maple-Dijon braised Brussels sprout leaves, blue potato, fennel and roasted garlic purée, black lava sea salt C O UR S E F I V E O P T I O N S

All entrées include traditional West Indian rice and peas or a house side salad.

Jamaican Patties

Choice of Boyden Farm ground beef or Range-Free vegan patty

Bergamina di Bufala Dutch Knuckle

Lardo, chili flakes

Schlossberger Jung

Local ricotta, olive oil, lemon

Pistachio, olive oil, crackers

Sardine Toast

Jam, corn nuts, crackers

Fiddlehead Toast

Cherry preserves, crackers

THI R D C OU R SE OP TI ONS

Speck

Vegetarian option available.

Olive oil, marcona almonds

Housemade Sausage

Chicken Liver Mousse

House pickles, mustard

Cornichon, sliced baguette

Duck Confit Salad

Pâté en Terrine

Cornichon, mustard, sliced baguette

Bitter greens, radish, breadcrumbs, house vinaigrette

$40

Chocolate mousse, chocolate cookie “soil,” handmade chocolate “vegetables”

Jerk Chicken Wings

Cuban Tostones

E N T RÉ E O P T I O N S

Mussel Toast

Salsa verde, garlic aioli, preserved lemon

Farmer Darrell (Vegan)

Curried chickpeas and sweet peppers on griddled flatbread

With sweet and tangy vinaigrette

SEC OND C OU R SE OP TI ONS

Chris P. Cream

Bajan Herbed Fish Cakes

Caribbean Green-Papayaand-Mango Salad

C H EES E A ND C H A R C UT ERI E OP TI ONS (C H O O SE TWO)

Honey-glazed doughnut holes, amaretto-salted caramel affogato

Smoky-spicy dry-rubbed Misty Knoll Farms chicken wings

Smashed green plantain with pico de gallo and curtido slaw

Wines available by the glass or bottle.

Cup O’ Joe

¡Duino! (Duende)

Thyme-scallion salted cod with chipotle aioli

388 Pine St., Burlington, 865-2368

Pot de crème trio: ground coffee infusion, candied banana peel, citrus green tea

10 N. Winooski Ave., Burlington, 660-9346 AP P ET I ZE R O P T I O N S

Dedalus Wine, Market & Wine Bar

Trinidadian Doubles D ES S ERT O P T I O N S

Bajan Coconut Bread Shy Guy Ginger Gelato

$31

VOTE FOR YOUR FAVORITE MENUS!

C AT E G O R I E S

A R E

Most creative theme

FIND FOODIE EVENTS vermont

Most likely to make your [vegan, vegetarian, gluten-free, etc…] friend happy

and write in your nominations by Sunday, May 5, at 5 p.m.

vermont restaurant restaurant week.com week.com

Most motivating offer

GO TO VERMONTRESTAURANTWEEK.COM

East West Café

2 N. Winooski Ave., Burlington, 540-8145

El Cortijo Taqueria y Cantina 189 Bank St., Burlington, 497-1668

DINNER FOR TWO

A PPET I Z ER O P TI ONS

Includes: Dumplings, two orders of pad kea mow, one dessert.

Roasted corn, cotija cheese, spicy aioli, warm tortilla chips

A P P ET I ZE R

Elote Dip

Tuna Ceviche

Shrimp Dumplings

Pineapple, pickled red onion & jalapeño, tortilla strips

Vegetarian option available.

EN T R ÉE O P T IONS

MAI N CO U RS E

Dos Tacos Plato

Pad Kea Mow (Drunken Noodle) Spaghetti

Delicate semolina pasta with bold and spicy sauce, egg, veggies and choice of pork, chicken, tofu, beef (+$1), shrimp (+$2); GF noodles available D E S S E RT O P T I O N S

Carnitas Torta

Slow-cooked pork shoulder, refried beans, chipotle crema, shredded lettuce and pickled red onions on a torta roll

Pescado Bowl

Fried Ice Cream

Blackened snapper, citrus slaw, pickled jalapeños, avocado crema, Spanish rice, black beans, cilantro and onion

Mochi Ice Cream Balls (GF)

Salted Caramel Flan

$31

$30

The Farmhouse Tap & Grill

The Friendly Toast

Delicately breaded and fried vanilla ice cream, served with whipped cream and drizzled chocolate

AP P ET I ZE R O P T I O N S

Trillium Hill Farm Claytonia Salad

Asparagus, radish, almonds, Doe’s Leap feta, lemon-dill vinaigrette

Mushroom & Chickpea Fritters Green goddess dressing E N T RÉ E O P T I O N S

Tamarack Vermont Sheep Farm Lamb

Bayley Hazen Blue cheese, barbecue sauce, onion ring, jalapeño slaw

Cavatelli Pasta

Spring peas, pistachio pesto, smoked ricotta D E S S E RT

Chocolate Torte

Coffee cream, chocolate sauce

$30

BURLI N GTO N

160 Bank St., Burlington, 859-0888

D ES S ERT

86 St. Paul St., Burlington, 495-5491

Available open to close all week, except 8 a.m.-3 p.m. on Saturday and Sunday. A PPET I Z ER O P T I O N S

Churr The One I Want

Fried doughnut pieces tossed in cinnamon and sugar, topped with a cheesecake glaze and served with strawberry habanero jam

Breakfast Egg Roll

Two egg rolls filled with scrambled eggs, corned beef hash, pickled onion slaw and Swiss cheese; served with hot honey sauce

Cheesy Fries

Pork Belly Bahn Mi

Gochujang pork belly, cucumber, carrots, pickled onion slaw and garlic aioli; served on a ciabatta roll

Taco Salad

Mixed greens, grilled chicken, black beans, corn salsa, tomatoes, red onions and jalapeño jack cheese; served with avo lime sauce and crispy tortillas DESSERT OP TI ONS

Root Beer Float

Bleu and cheddar cheese French fries served with strawberry habanero jam

Classic float made with Rookies root beer and vanilla ice cream

EN T R ÉE O P T I O N S

Waffle stuffed with chocolate and vanilla ice cream; topped with whipped cream, sprinkles and cherries

Barbacoa Benny

Scratch biscuit topped with barbacoa beef, two poached eggs, hollandaise, BBQ drizzle and crispy onion; served with home fries

Huevos Rancheros

Corn tortillas with refried black beans, avocado, salsa, two poached eggs, salsa verde and feta cheese

Waffle Sunday

Strawberry Shortcake

Housemade biscuit covered in strawberry compote and topped with whipped cream

$20

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Killer Tofu Ramen

Bowl of fresh ramen noodles, coconut lemon grass broth, crispy tofu, spring veggies; served with Sriracha honey glaze

The Great Northern

Hen of the Wood

716 Pine St., Burlington, 489-5102

55 Cherry St., Burlington, 540-0534

$8 BREAKFAST DEAL

Changes daily.

Lil’ Buddy

Bacon, egg and cheese on a bun, and a cup of coffee

$40

$30 DINNER MENU CO U RS E O N E O P T I O N S

Baby Dirty Fries Baby Greens Half portion

CO U RS E T WO O P T I O N S

All served with house BBQ sauce, pickles, slaw, honey butter biscuit.

Smoked Pork Shoulder Smoked Chicken Dry-Rubbed Sweet Potato COUR S E T H R EE

Orange Granita

BU RL I NGTO N

Local raw honey, vanilla parfait, cava jelly, fruit salad

Juniper

41 Cherry St., Burlington, 651-5027

FREE-COFFEE BRUNCH SPECIAL

T H I R D C O UR S E O P T I O N S

Complimentary Brio Coffeeworks Juniper Brunch Blend coffee with any brunch food purchase.

Peas, house hoisin sauce, sprouts, shaved radish, crispy chickpeas

$41 DINNER MENU F I RST CO U RS E O P T I O NS

Vermont Chevon Goat Empanada

Housemade lizano salsa

Beef Tartare

Shaved asparagus, fingerling potato chips, black-truffle salted egg yolk

Lake Champlain Perch Taco Pickled cabbage, green garlic chimichurri

Roasted Carrots

FIND FOODIE EVENTS vermont

vermont restaurant restaurant week.com week.com

Pistachio hummus, buttermilk crumble S E CO N D CO U RS E

Greens

Lacto-fermented blueberries, gin vinaigrette, Vermont Creamery chèvre

Chilled Soba Noodles Starbird Fish Cod Bouillabaisse

Mussels, Vermont saffron broth, fennel, grilled Red Hen Baking bread

Peterson Quality Malt Rye Gnocchi

New Moon Café

150 Cherry St., Burlington, 383-1505

$12.95 ALL-DAY SPECIAL Pair a salad with a half sandwich; add a dessert or beverage for $3.50. H A LF S A N DW I C H OP TI ONS

Vegan Delight (V)

Avocado, hummus, basil pesto, grilled eggplant and zucchini, red onion, and spinach on Red Hen Baking Mad River Grain bread

Spring Chicken

Maple Wind Farm turkey Bolognese, Mount Mansfield Creamery Sunrise cheese, arugula

Grilled chicken, apple slices, Cabot Creamery cheddar, apple butter, red onion and arugula on sourdough

D ES S ERT O P T I O N S

S A LA D OP TI ONS

Thornhill Farm Smoked Barley Malt Panna Cotta Maple berry compote

Sorbet or Ice Cream

Sampling from Hen of the Wood

Chef’s Selection Cheese Plate Onion jam, spent grain crackers

Arugula (V)

Apples, snap peas, tofu, slivered almonds, shredded carrots, scallions, arugula, mixed greens, lemon vinaigrette

Omega

Salmon, artichoke hearts, walnuts, cherry tomatoes, spinach, sesame vinaigrette

BEV ER AGE A ND DESSERT OP TI ONS

$3.50 additional

Iced Matcha Latte Detox Juice Shot Chocolate Hazelnut Pie (V & GF) Lemon Meringue Pie

Pascolo Ristorante 83 Church St., Burlington, 497-1613

Pizzeria Verità

156 St. Paul St., Burlington, 489-5644 Includes antipasti, insalate, pizze and dolce; no substitutions, please.

A P P ET I ZE R O P T I O N S

Roasted Garlic & Leek Arancini Basil aioli, pomodoro

A N T I PA ST I O P T I O N S

Rotolo Napoletano Salumi and Formaggi Plate

Insalata di Cavolfiore

Roasted cauliflower, arugula, red onion, golden raisins, pancetta, pine nuts, herb vinaigrette

I N S A LAT E O P T I O N S

E N T RÉ E O P T I O N S

Duck-fat toasted croutons, fresh tomatoes, mesclun greens, orange vinaigrette

Housemade VTHG Pork Sausage

Polenta, braised greens, smoked onion and pepper relish

Mushroom Mezzelune

House-Cured Bresaola Pizza

Margherita

Crushed tomatoes, fior di latte, fresh basil, oregano, EVOO

Pollo Locale

Panzanella

Misty Knoll Farms chicken, fireroasted tomatoes, artichokes, baby spinach, fior di latte

Colorata

Prosciutto cotto, guanciale, coppa, smoked provolone, fior di latte

Roasted beets, avocado, microgreens, citrus dressing

Basil cream, prosciutto, peas

P I ZZE OP TI ONS

Amante Della Carne Diavola

Spicy soppressata, provolone, crushed chili flakes, basil, EVOO

Tomato jam, micro basil, aged balsamic D E S S E RT O P T I O N S

Caponata

Eggplant, grape tomatoes, capers, shaved Parmesan, fior di latte

Cannoli

DOLC I OP TI ONS

$30

Panna Cotta Dark Chocolate Mousse

$30

Revolution Kitchen 9 Center St., Burlington, 448-3657

SMALL P LATE O P T I O N S

Black-Bean-and-Veg Empanadas (V)

Buffalo Cauliflower Taco (V, GF)

Rí Rá Irish Pub

123 Church St., Burlington, 860-9401 Full descriptions online. Courses available à la carte; vegetarian options provided upon request.

With avocado-tomatillo crema and sofrito sauce

Turmeric sauerkraut, blue ranch crema, served with brown jasmine rice and Cuban black beans

$20 LUNCH SPECIAL

$30 DINNER MENU

Asparagus (V, GF)

D E S S E RT O P T I O N S

STA RT ER O P T I O N S

STA RTER OP TI ONS

Kale Caesar

Poached Pear Salad

Smoked Tomato Bisque

Deviled Eggs

M A I N C O UR S E O P T I O N S

Honey Nut Flatbread

With tofu hollandaise and pistachio gremolata

Coconut Cream Pie (V, GF)

Caesar (V, GF)

German Chocolate Cake (V)

Romaine hearts, black kale, shiitake croutons, nori-and-miso Caesar dressing L A RG E P LATE O P T I O N S

Ma Po Tofu (V)

Mushrooms, roasted tomato and peas with garlic-black-bean paste, doubanjiang and gochugaru; served on brown jasmine rice

House Ravioli (V)

Eggplant, zucchini, red pepper and tomato with vindaloo curry sauce

Banana Cream Pie

$30

BURLI N GTO N

Housemade Tiramisu

($6) ($6)

Turkey & Sprouts

($11)

($10) ($12)

($13)

M A I N C OU R SE OP TI ONS

Shrimp Po’ Boy

Short Rib Mac

French Kiss

Spring Salmon

D ES S ERT O P T I O N S

Cornish Hen

($14)

Chocolate Stout Cake

From Sweet Babu in Winooski ($8)

Cheesecake

From Sweet Babu in Winooski ($8)

TELL THE WORLD HOW GREAT VERMONT TASTES!

($20)

Tag your tweets and Instagram pics with #vtrestoweek

($22)

($20)

DESSERT OP TI ONS

Chocolate Stout Cake

From Sweet Babu in Winooski ($8)

Cheesecake

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From Sweet Babu in Winooski ($8)

Ruben James

159 Main St., Burlington, 864-0744 Three courses from the regular menu. F I RST CO U RS E O P T I O NS

Award-Winning Chicken Wings

Dozen wings (traditional or boneless), served with celery and ranch or blue cheese, and choice of 18 different sauces

Loaded Nachos

Our house nachos topped with shredded lettuce, diced tomatoes and onions, and choice of spicy ground beef, spicy shredded chicken, BBQ pulled pork or vegetarian black beans

Soft Pretzel Sticks

Three Bavarian-style soft pretzel sticks served with cheese sauce and brewpub mustard

Loaded Caesar Salad (Half Portion)

$9.99 LUNCH MENU B EV ER AGE OP TI ONS

Our house Caesar Salad topped with your choice of a grilled chicken breast, smoky bacon, vegan veggie burger, chicken tenders or a turkey burger

Homemade Lemonade

S EC O N D C O UR S E O P T I O N S

Nepali Chai

Fried Chicken Sandwich

Deep-fried breaded chicken filet topped with your choice of American, Vermont cheddar or Swiss

Grilled Sandwiches

Choice of protein and toppings, cooked to order and served on a toasted Kaiser roll with lettuce, tomato, onion, and pickle, and choice of house-cooked potato chips or beer-battered fries D ES S ERT

Options Change Daily

BU RL I NGTO N

Sherpa Kitchen

119 College St., Burlington, 881-0550

$21

Himalayan Spiced Tea Mango Lassi F I R ST C O UR SE OP TI ONS

Daal

The Skinny Pancake

Available for dine-in only, Monday through Friday, 8-11 a.m.

Choose any Breakfast Crêpe With coffee or tea

$10 LUNCH DEAL

Available for dine-in only, Monday through Friday, 11 a.m.-5 p.m.

Choose any Savory Crêpe or Salad With coffee or tea

Beet Salad

Beets, mozzarella cheese and baby spinach tossed in homemade parsley dressing

Spinach Soup

Green spinach, potato, garlic, ginger and a little salt

Aloo Chop

ENTR ÉE OP TI ONS

Pakora

Nepali Thali Platter

Samosa S EC O N D C O UR SE OP TI ONS

Traditional Nepali rice lentils with choice of vegetable, chicken or lamb

Lamb Sekuwa

All curries served with rice and papadam (crispy chickpea wafers).

Grilled lamb skewers and vegetables, served with vegetable fried rice

Momo

DESSERT OP TI ONS

Chicken Saag Chicken Tikka Masala Lamb Bindalu

Gulab Jamun

Soft milk balls soaked in sugar syrup, a popular dessert in Kathmandu

Kulfi

Sweetwaters

120 Church St., Burlington, 864-9800

$14.95 LUNCH SPECIALS O P TI ONS

Freshly Ground Reuben Burger

ENTR ÉE OP TI ONS

Smoked Misty Knoll Farms Chicken Thighs Yukon Gold mashed potatoes, collard greens, maple soy glaze

Eggplant Parmesan

Ground corned beef burger, rye bread, Thousand Island dressing, housemade sauerkraut, Swiss cheese; served with French fries

Eggplant parmesan, Maplebrook Farm mozzarella, zucchini zoodles, marinara

Fried Clam Basket

Boyden Farm Bistro Steak

Nitty Gritty Grains-dredged and deep-fried Maine whole belly clams, French fries, sweet chili aioli

$30 DINNER A PPET I Z ER OP TI ONS

Caprese Salad

STA RTER OP TI ONS

Chana Masala

$10 BREAKFAST DEAL

vermont restaurant restaurant week.com week.com

Closed for dinner on Sunday.

Saag Paneer

60 Lake St., Burlington, 540-0188

FIND FOODIE EVENTS vermont

$20 DINNER MENU

Vine-ripened tomatoes, Maplebrook Farm mozzarella cheese, fresh basil, lemon-vinaigrette-dressed field greens, balsamic reduction

Gumbo

Featuring Misty Knoll Farms chicken and North Country Smokehouse sausage

Fried Clams

Nitty Gritty Grains-dredged and deep-fried Maine whole belly clams, sweet chili aioli

Char-grilled bistro steak, garlic parmesan frites, demi-glace, steamed asparagus DESSERT OP TI ONS

Maple Crème Brûlée

With Derby Farms maple syrup

Cider Doughnut Bread Pudding

Vermont Pub & Brewery 144 College St., Burlington, 391-4832

$13 LUNCH SPECIAL

$21 DINNER MENU

Includes a cup of soup and any sandwich or specialty salad.

Add a flight of four Vermont Pub & Brewery beers for $5.

S O UP O P TIO N S

F I RST CO U R S E O P T I O N S

Seafood Chowder

Honey-Habanero Wings

VPB Chili

Pulled Pork Flatbread

Vermont Cheddar-Ale Soup

Housemade Beer-Battered Onion Rings

SAN DWIC H O P TI O N S

Cheeseburger Club Sandwich Grand Banks Sandwich Reuben Mushroom Philly SALADS

S E CO N D CO U R S E O P T I O N S

Chicken Potpie

Roasted chicken, leeks, vegetables, savory pastry

Buffalo Chicken Burly Mac and Cheese

Cobb Salad Spinach and Goat Cheese Salad

Black Bean Burger Nest

A N T I PA ST I O P TI ONS

Porchetta

Stuffed with fennel pollen and rosemary, served with arugula, orange, croutons, EVOO

Sformatino

Rustic porcini and grana timbale, arugula, shaved mushroom, wood-grilled garlic toast, EVOO

Burrata con Speck

Local burrata, smoked prosciutto, olive oil, wood-grilled garlic toast S EG UN D I O P TI ONS

Crispy Duck Thigh

Creamed carnaroli rice, pear mostardo, spring peas

Handmade Tagliatelle

Cream, porcini, grana Padano

Pan-Roasted Organic Salmon

With salsa rosa, grilled asparagus, charred sweet onion D O LC I O P T I ONS

Panna Cotta

Seasoned mashed potatoes with Vermont cheddar and Parmesan, baked over our black bean veggie patty

Strawberry moscato sauce, mint

D E S S E RT O P T I O N S

$40

Apple Crisp

Gelato

Chocolate Brownie Sundae Vermont Cheesecake

BURLI N GTO N

Buffalo chicken tenders baked in our Burly mac and cheese

Trattoria Delia

152 St. Paul St., Burlington, 864-5253

Zero Gravity Craft Brewery 716 Pine St., Burlington, 497-0054

$7 ALL-DAY SPECIAL One Pint of Beer + One Coney Dog

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Enjoy great food, and get rewarded for supporting local restaurants. Earn double points for every dollar you spend in a Vermont restaurant from April 26th through May 26th.* Don’t have a Vermont Federal credit card? Sign up for one today at vermontfederal.org or call (888) 252-0202.

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Insured by NCUA *Double reward points only earned on purchases made at Vermont restaurants between April 26 and May 26, 2019. Not valid for cash advances or balance transfers. **APR is the Annual Percentage Rate on the loan. The Visa® Platinum Card has rates “as low as” 8.20% APR. Visa® Platinum with rewards is available “as low as” 10.20% APR. The APRs are variable and can be changed based on the Wall Street Journal Prime Rate plus a margin of 4.70% on the Visa® Platinum Reward card and 2.70% on the Visa® Platinum. Rates are quoted “as low as” and may vary based on your individual credit. Must be a member of the Credit Union to obtain a credit card. All loans are subject to approval. Untitled-69 1

4/11/19 12:09 PM