Daily Planet
175 Church Street, Burlington, 881-0600
AP P ET I Z ER O P T I O N S
Closed Monday.
Warm Baby-Leek Salad
APRIL 27-MAY 4
With candied pecans, Boucher Family Farm Gore-Dawn-Zola and sherry vinaigrette
Braised-Short-Rib Arancini
With pomodoro sauce and roasted Anaheim peppers
“Lox Bagel”
Arctic char tartare, creamy chèvre and bagel chips E N T R ÉE O P T I O N S
Lamb-Shank Sliders
With kimchee, charred ramp aioli and malt vinegar chips
Potato-Crusted Tofu Chop
Vermont Soy tofu with rainbow chard and whole-grain mustard crème
Olive-Oil-Poached Tuna
With preserved lemon, white-bean-and-pancetta ragout and garlicky kale D E S S ERT O P T I O N S
Maple-Pecan-Praline Ice Cream Sandwich
BU RL I NGTO N
Rhubarb-Mascarpone Parfait
¡Duino! (Duende)
10 N. Winooski Avenue, Burlington, 660-9346
CUISINE SCHEDULE
EXAMPLES FROM CURRENT MENU
AP RI L 2 7 & 2 8
A PPET I Z ER O P T I O N S
Mediterranean/ European cuisine
Duende Salad (Vermont)
AP RI L 2 9 & 3 0
South American cuisine/ Southern comfort food
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8
A PPET IZER
Haus Salat
Organic spring greens, crushed walnuts and dried cranberries, tossed in our homemade Vermont maple-balsamic dressing and topped with freshly grated Romano cheese and cracked peppercorn EN T R ÉE OP TI ONS
Each entrée comes with choice of one side dish: red cabbage, käsespätzle, fries, potato salad, grilled asparagus or sautéed green beans.
Sauerbraten
Cuts of bottom round beef marinated with red wine, aromatic spices and vegetables Chef’s recommended side: red cabbage
Rouladen
Slices of hand-tenderized flank steak rolled with seasoned brisket, stuffed with a blend of bacon, onion and pickles, and served with a tomatovegetable sauce Chef’s recommended side: käsespätzle
Penne and Cheese
With grilled asparagus Chef’s recommended side: sautéed green beans DESSERT
Apfel Fritter à la Mode
Chopped apples are battered and fried, tossed in cinnamon sugar, then drizzled with our hausmade honeybourbon sauce and served with vanilla ice cream
$25
$25
¡Duino! (Duende) will tour the world during Vermont Restaurant Week. A new menu will be available every night, filled with the freshest, finest first pickings of all the local meats, cheeses and produce from Vermont farmers. Menus will be posted on the ¡Duino! (Duende) Facebook page one day before it is available, served from 6 p.m. to 10 p.m.
TWEET YOUR EATING ADVENTURES!
Das Bierhaus
15 Center Street, Burlington, 862-9647
MAY 1 & 2
Ethiopian cuisine
Tostones (Cuba) Corn Fritters (Thailand) EN T R ÉE O P T I O N S
Mushroom Burger (Nepal) Chicken and Waffles (USA) Dancing Noodles (Korea) D ES S ERT O P T I O N S
MAY 3 & 4
Far East/Asian cuisine
$25
Baklava (Mediterranean) Churros (Mexico) Shin Bo Milkshake (Asia)
El Cortijo Taqueria y Cantina 189 Bank Street, Burlington, 497-1668
$10 LUNCH SPECIAL
$15 DINNER MENU
TAC O O P TI ONS
A P P ETI ZER OP TI ONS
Choice of two, served with Spanish rice and frijoles
Espinacas
Local spinach, foraged ramps, housemade queso blanco and salsa taquera
Lonja de Puerco
Guajillo-and-honey-glazed local pork belly, Hakurei turnips and braised cabbage
Clamares
Crispy Rhode Island squid and organic Maine beans with chimichurri
Copa de Sopa
Cup of tortilla soup, Champlain Valley Creamery queso fresco and sour cream
Verduras en Escabeche House-pickled veggies
Ensaladita
Local greens and radishes with scallions, cabbage, sweet potatoes and citrus vinaigrette TAC OS
Choice of two, served with Spanish rice and frijoles
Options at left. DESSERT OP TI ONS
Flan, Churros or Spicy Brownie