2013 Vermont Restaurant Week Menu & Event Guide

MEnu & EvEnT guiDE

ApRIL 26-MAY 5, 2013

APRIL 27-MAY 4 vermontrestaurantweek.com

Premier SPOnSOrS

OFFiCiAl wine & Beer By g. hOuSen

meDiA SPOnSOrS

Been meaning to try that restaurant everyone’s been talking about?

Now’s your chance to dig in!

Chefs, farmers and foodies will converge to celebrate the state’s vibrant local food culture during the 4th Annual Vermont Restaurant Week.

For 10 days, 100+ restaurants in Burlington, Stowe, Montpelier, Rutland and beyond will offer special prix-fixe menus at one of three price

fanatics compete for prizes during Tuesday night’s popular Culinary pub Quiz at Nectar’s in Burlington.

Register your team by April 26 at vermontrestaurantweek.com.

What is the real cost of local food? Discuss the topic at a foodie salon on Wednesday evening, May 1, at Signal Kitchen in Burlington.

The panel includes Bluebird restaurateur Sue Bette, Jericho Settlers Farm co-owner Christa Alexander, food system pragmatist Sean Buchanan of Black River Produce and Vermont Butter & Cheese Creamery cofounder Allison Hooper.

Round out your Restaurant Week adventure with the “Cuatro de Mayo” finale: “Salsa Saturday.” The party features a homemade salsa competition, salsa dance lessons and salsa tunes by DJ Hector Cobeo.

Sample treats from Vermont Butter & Cheese, Vermont White Vodka and… salsa, of course!

Affordable childcare is also part of the deal. Parents can enjoy a quiet dinner for two knowing their kids are safe and supervised at the Greater Burlington YMCA. Professional, trained childcare providers will be on duty the evenings of Friday, May 3, and Saturday, May 4. See page 5 for preregistration details.

Hungry to give? Donate to Vermont Foodbank — the beneficiary of Restaurant Week — by contributing the money you saved on your eating adventures to this worthy cause. Just $1 can buy three meals for Vermonters in need! In addition to all the love you send Vermont Foodbank this week, Seven Days will donate 10 percent of sponsorship fees and 100 percent of event admissions. Go to the Vermont Restaurant Week website to donate.

a field-to-fork

festival!

APRIL 26-MAY 5 tO BeneFit

Vermont Restaurant Week coincides with publication of the 2013 edition of 7 Nights: The Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout the year at hundreds of locations around Vermont.

points — $15, $25 or $35 per person — depending on the fare. Try lunch specials for $10 or less.

Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s incredible farmers and artisan food producers. Vermont is a leader in the farm-to-table movement and boasts more craft brewers and cheese makers per capita than any other state.

A packed week of foodie events (see pages 4-5) kicks off on Wednesday, April 24, with the Sweet Start Smackdown, a festive dessert competition among 10 of the state’s most talented pastry chefs, at the Higher Ground Ballroom in South Burlington. Scores from celebrity judges and attendees decide which concoction will be awarded Vermont Restaurant Week’s Signature Sweet.

On Sunday evening, April 28, at Palace 9 Cinemas, film fans will enjoy a screening of Jiro Dreams of Sushi.

The prescreening cocktail hour includes free sushi snacks from Linda Furiya’s Yum Dragon Dumplings, DFV wines, Shipyard brews and Vermont White Vodka.

Teams of rowdy food-trivia

104 PARTICIPATING RESTAURANTS Hunger Mountain Coop Deli and Café.........................................26 Istanbul Kebab House................... 17 J. Morgan’s Steakhouse................26 Junior’s Italian..................................16 Kismet............................................... 27 The Kitchen Table Bistro...............19 L’Amante............................................10 La Brioche......................................... 27 Lago Trattoria & Catering............24 La Villa Bistro & Pizzeria...............20 Le Belvedere....................................24 Leunig’s Bistro & Café.....................10 The Lyme Inn...................................23 The Mad Taco.................................... 6 Magnolia Bistro................................11 Maple City Diner.............................29 Maxi’s Restaurant...........................30 Mexicali Grill & Cantina..................18 Michael’s on the Hill........................31 NECI on Main .................................. 27 New Moon Café.................................11 Nika......................................................11 On the Rocs...................................... 22 One Federal Restaurant ...............29 ONE Pepper Grill...............................11 Our House Bistro.............................16 Panera Bread..................................... 6 The Parker Pie Co............................25 Pauline’s Café...................................15 Peking Duck House.........................16 Piecasso Pizzeria & Lounge........29 Pistou.................................................12 Pizza Barrio.......................................12 Pizzeria Verità..................................12 Positive Pie (Hardwick).................24 Positive Pie (Montpelier).............. 27

Positive Pie Tap & Grill..................25 Prohibition Pig.................................31 Pulcinella’s..................... see website The Quechee Club..........................23 The Red Clover Inn & Restaurant................................ 22 Red Hen Bakery..............................28 The Reservoir...................................31 Salt.....................................................28 San Sai Japanese Restaurant........................................12 Sarducci’s Restaurant and Bar...........................................28 The Scuffer Steak & Ale House....................................13 Shanty on the Shore.......................13 Sherpa Kitchen................................13 Simon Pearce Restaurant............23 Sonoma Station..............................19 Starry Night Café............................20 Sweetwaters.....................................14 Table 24............................................ 22 Texas Roadhouse............................18 Three Brothers Pizza & Grill.........16 Three Penny Taproom...................28 Three Tomatoes Trattoria.............18 Tip Top Café.....................................23 Toscano Café Bistro........................19 Tourterelle.........................................21 Trader Duke’s....................................15 Two Brothers Tavern......................21 The Whiskey Room at Rí Rá Irish Pub..................................14 The Windjammer Restaurant and Upper Deck Pub....................15 Wooden Spoon Bistro....................15

browse by town...

Barre...................................................26 Brandon.............................................22 Brookfield..........................................25 Burlington...........................................6 Colchester......................................... 16 Essex Junction..................................17 Hardwick............................................24 Hinesburgh....................................... 19 Jay.......................................................25 Jericho................................................17 Killington...........................................22 Lyme, NH...........................................23 Mendon..............................................22 Middlebury.........................................21 Middlesex......................................... 28 Montpelier.................................... 6, 26 New Haven.........................................21 Newport.............................................24 North Ferrisburgh.......................... 20 Plainfield...........................................25 Quechee.............................................23 Richmond.......................................... 19 Rutland..........................................6, 22 Shelburne......................................... 20 South Burlington......................... 6, 14 South Hero........................................29 St. Albans..........................................29 Stowe.................................................29 Vergennes..........................................21 Waitsfield...................................... 6, 31 Waterbury....................................6, 30 Waterbury Center........................... 31 West Glover.......................................25 White River Junction.....................23 Williston............................................. 18 Winooski............................................ 16

part sp e icial ci pate ve i ngntsrestau sc hedran u l ets

3 Squares Café.................................21 American Flatbread — Burlington Hearth.............................7 Antidote.............................................21 Ariel’s Restaurant...........................25 Arvad’s Grill & Pub..........................30 Asiana House.....................................7 August First Bakery & Café.............7 Barkeaters Restaurant.................20 The Belted Cow Bistro.................... 17 Big Picture Café & Theater............31 Bluebird Barbecue............................7 Bluebird Tavern................................ 8 Blue Paddle Bistro..........................29 Café Provence................................. 22 Café Shelburne...............................20 Capitol Grounds Café.....................26 Charlie’s Rotisserie & Grill.............14 Church & Main.................................. 8 City Market/ Onion River Co-op............................ 8 Cornerstone Pub & Kitchen.........26 The Daily Planet................................ 8 Das Bierhaus..................................... 9 ¡Duino! (Duende).............................. 9 East Side Restaurant & Pub..........24 El Cortijo Taqueria y Cantina............ 9 El Gato Cantina................................. 9 Farah’s Place.....................................10 The Farmhouse Tap & Grill............10 Fields Restaurant............................ 17 The Foundry Pub & Grille.............25 Green Mountain Coffee Café & Visitor Center............................30 Guild & Company............................14 Hen of the Wood at the Grist Mill .30 Hinesburgh Public House.............19

SPRING road trip!

APRIL 26-MAY 5

Browse menus and events on your phone, tablet or desktop at:

vermontrestaurantweek.com

Hngry 2 giv?

Just $1 provides 3 meals to Vermonters in need.

Donate $10 to Vermont Foodbank right now from your mobile phone:

text FOODNOW to 52000 A one-time donation of $10 will be added to your mobile phone bill/deducted from your prepaid balance. Message and data rates may apply. All charges are billed by and payable to your mobile service provider.

FIND FOODIE EVENTS

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EVENT SCHEDULE the main event

* Wednesday, April 24 Dessert comes first at this Restaurant Week-eve kickoff battle where pastry chefs from around the state compete and foodies feast. Scores from celebrity judges — Ben & Jerry’s co-founder Ben Cohen, “Next Great Baker” runnerup Gretel-Ann Fischer and Vermont drag legend Amber LeMay — 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 — all while enjoying a cash bar and Latin jazz from Burlington psychotropical band Guagua.

Get your tickets early, this event will sell out.

Higher Ground Ballroom, 1214 Williston Road, South Burlington.

7-9 p.m. Tickets: $15 advance/$20 day of, highergroundmusic.com.

The 2013 Chef - testants • Christopher Amm (Mad Taco, Waitsfield) • John Belding (Birchgrove Baking, Montpelier) • Nazan Bozkurt (Anatolian, Burlington) • Ryan Bunce (Barrio Bakery, Burlington) • Michelle Buswell (New England Culinary Institute, Montpelier) • Theodora Damaskos (Trap Door Bakery, Quechee) • Jonathan Gilman (Fields Restaurant, Jericho) • David Glass (Desserts by David and Vivie Glass, Colchester) • Lyndsey Hays (New Moon Café, Burlington) • Kristi Hinebaugh (Junior’s Italian, Colchester)

file: matthew thorsen

Culinary Pub Quiz

* TUESDAY, ApRIL 30 Play seven rounds of delicious trivia — including questions about food in music and movies.

The top team wins a $500 gift card to Burton’s flagship store.

Hosted by Nectar’s and emcee’d

by Top Hat Entertainment, the evening promises plenty of prizes and mountains of gravy fries. Preregister your team (required) by Friday, April 26, at vermontrestaurantweek.com.

Nectar’s, 188 Main Street, Burlington. 6:30-9 p.m.

Preregistration required. Free.

Info, 802-658-4771.

file: matthew thorsen

TRIVIA contest

Jiro Dreams of Sushi

* SUNDAY, ApRIL 28

Palace 9 Cinemas, 10 Fayette Road, South Burlington. Cocktail hour 4 p.m., showtime 5 p.m. $7.50. Info, 864-5610.

* WEDNESDAY, MAY 1 Signal Kitchen (71 Main St., Burlington) Wed., May 1, 5:30-7 p.m.

$5 donation Vermont Foodbank.

Info, 802-864-5684.

Vermont may bebenefits an epicenter for farm-to-table sALon cuisine, but farmers restaurateurs still grapple Vermont may be anand epicenter dailyforwith the challenge of but getting fresh, local food farm-to-table cuisine, and restaurateurs ontofarmers your plate.

Consistency,still seasonal shortages, and grapple with theare challenge distribution costs all partofof a complex formula. Why does a gettingburger fresh, local onto yourwhat is a fair price, anyway? Why grass-fed costfood more — and plate. Discuss the topic with aren’t all restaurants serving local vegetables? What are the coming Bluebird restaurateur Sue Bette, trends in Vermont-raised food?

Jericho Settler’s Farm co-owner Discuss the topic with Christa Alexander, food Bluebird system restaurateur Sue Bette, Jericho Settlers Farm co-owner pragmatist Sean Buchanan of Christa Alexander, food system Black River Produce and pragmatist Sean Buchanan of Black River Produce and Vermont Vermont Butter and Cheese Butter & Cheese Creamery co-founder Allison Hooper. Seven Creamery co-founder Allison Days co-founder pamela polston moderates.

Hooper. Seven Days co-founder Pamela Polston moderates.

Parents’ night Out

Round out your Restaurant Week adventure with this “Cuatro de Mayo” finale featuring a homemade salsa competition, salsa dance lessons and salsa tunes by DJ Hector Cobeo.

Sample treats from Vermont Butter & Cheese, Vermont White Vodka and… salsa, of course!

* FRIDAY, MAY 3 & SATURDAY, MAY 4

FInALe PARTY

Even foodies with kids chILD have no excuse to miss cARe out on Restaurant Week.

Thanks to the expert childcare providers at the Greater Burlington YMCA, parents can enjoy a Friday or Saturday night on the town while their kids have fun at the Y. Childcare is available Friday, May 3, from 6 to 8:30 p.m. and Saturday, May 4, from 5:30 to 8 p.m.

Food and beverage are included in the reduced fee: $10 (members), $18 (nonmembers) per child; ages 1 through 12. Participation is limited to 50 children per night. Preregistration is required.

Call 862-9622 to sign up your kids, and don’t forget to make your dinner reservations ASAP. Weekend tables will fill up fast!

Do you instagram? conTesT

vermontrestaurantweek.com

VERMONT WHITE VODKA AND VERMONT BUTTER AND CHEESE CREAMERY CASH BAR INCLUDES: SHIPYARD ALES AND DFV WINES

* SATURDAY, MAY 4

Red Square, 136 Church Street, Burlington. $5 donation.

The Real Cost of Local Food

the Real Cost of local Food

Signal Kitchen, 71 Main Street, Burlington. 5:30-7 p.m. $5 donation.

Info, 802-864-5684.

FREE HORS D’OEUVRES INCLUDING SAMPLES FROM:

Salsa Saturday

Try recipes from our salsa-loving readers and vote for your favorite: • Kate LaRose, “An Oldie, But Goodie” • Alison Lockwood, “Avocado Salsa” • Cayla Marvil, “The Green Monster” • Franklin paulino, “Salsa de Rajas” • Doug Safford, “Strawberry-Mango Salsa Fresca”

APRIL 26-MAY 5

Sp Ecial E vEnTS Sc H ED u lE

To some, sushi is just raw fish. To Jiro Ono, it’s a life’s work. This film examines the relentless pursuit of perfection that has won Ono’s 10-seat Tokyo restaurant three Michelin stars and famous fans, including chef Joël FooDIe Robuchon. Like the FLIcK best sushi, it will touch your heart and your taste buds.

The prescreening cocktail hour features FREE sushi snacks from Linda Furiya of Yum Dragon Dumplings and a cash bar with DFV wines, Shipyard brews and Vermont White Vodka. And, yes, you can bring your cocktails into the theater!

Foodies everywhere love posting photos of their food to Instagram — leaving the rest of us hungry and jealous! If you’re ready to brag about your Restaurant Week adventures, upload your shots with the #vtrw hashtag and they will display in our online photo gallery. The top three pics of the week (best food, best drink, best event) will win the photographer dinner for two at a participating local restaurant. Watch the action all week at vermontrestaurantweek.com.

#vtrw

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Sp Ecial E vEnTS Sc H ED u lE

Mu lTi -lO c aTi O n rESTauran TS

APRIL 26-MAY 5

TEll THE wOrlD HOw grEaT vErMOnT TaSTES! Tag your tweets and Instagram pics with

#vtrw

MEnuS

= New to Restaurant Week in 2013 = This menu features Vermont White Vodka and/or Shipyard Ales

Menus in this section will be offered April 26-May 5 unless otherwise noted. Some have been abridged for space.

Reservations are recommended for all restaurants. For the latest information, consult: vermontrestaurantweek.com.

LU N C H

DINNER

Fri., 4/26

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Sat., 4/27

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Sun., 4/28

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Mon., 4/29 _____________________

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Tue., 4/30

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Wed., 5/1

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Thu., 5/2

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Fri., 5/3

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Sat., 5/4

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Sun, 5/5

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The Mad Taco

A R T I S A N C H E E S E S F R O M F A R M T O T A B L E

Websterville, Vermont vermontcreamery.com VBC.207.13 7Days Menu Guide Ad, 4" x 5.5"

Panera Bread

72 Main Street, Montpelier, 225-6038

37 Church Street, Burlington, 660-7009

2 Village Square, Waitsfield, 496-3832

241 South Main Street, Rutland, 773-2933

1 Stowe Street, Waterbury, 244-0123

1184 Shelburne Road, South Burlington, 860-1130

Ch e F’S C h O i C e

To make use of the freshest, highest-quality ingredients as they become available, the Mad Taco is featuring a three-course chef’s tasting menu at each location.

The tasting can be adjusted to suit dietary needs or restrictions.

$15

$10 luncH SpEcial

$15 DinnEr

Proceeds from these panini go toward Feeding America

SA l A D OP ti OnS

Roast Turkey, Vermont White Cheddar and Apple panini

Any Half Salad

With half of any premium salad on our menu, choice of side, beverage (lemonade, iced green tea, açaí berry tea, coffee, bottled water, or fountain beverage) and any fresh-baked pastry

Greek Salad C hOi C e OF Si De PA StA OP ti OnS

Tortellini Alfredo

A rich Alfredo sauce over tortellini noodles filled with ricotta, Swiss and Romano cheeses

pesto Sacchetini

A basil pesto served over purse-like pasta, filled with six cheeses

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Rustic penne

Hearty Bolognese meat sauce served over cavatelli pasta Dr i nk OP ti OnS

Fountain Drink, Coffee, Iced Green Tea, Açaí Berry Iced Tea, Lemonade DeSSert

Choice of Fresh-Baked pastry

American Flatbread Burlington Hearth 115 St. Paul Street, Burlington, 861-2999

Asiana House

191 Pearl Street, Burlington, 651-0818 Sake and wine pairings available.

$10 wEEkDay luncH FOr TwO

S A lA D O P t i O n S

Greek Salad

Assorted seaweeds in a light sesame-vinegar dressing

Americano Sandwich

Avocado, cucumber, kanikama and tobiko with Japanese mayo dressing

Veggie Sandwich

Mixed vegetables with creamy ponzu or ginger dressing

Available Monday through Friday.

Bring a friend and choose any two new lunch items.

Kalamata olives, roasted red peppers, feta and red onions over mixed greens with house vinaigrette Our version of the Cuban, made with capicola, spicy dill pickles, mustard and garlic-braised greens on housemade bread Cracked chickpeas, roasted red peppers, Kalamata olives, feta, lemon, parsley and mixed greens on housemade bread

Soup of the Day Half & Half

Mix and match a half sandwich with either soup or salad

$25 wEEkEnD luncH FOr TwO

Available Saturday and Sunday

Large Flatbread With Two Bloody Marys

Seaweed Salad

Korean Steak

A hand-cut rib eye served on a hot plate with mixed veggies and Korean barbecue sauce

Garden Salad

Avocado Salad

Any Special Maki

Choose from one of more than 20 different rolls, including vegetarian, vegan and gluten-free options

Soup

A PPet i z er O P t i O n S

Salmon Carpaccio

Raw salmon, dressed with red onion, caper, citrus and truffle oil

Choice of three broths: Tom yum, kimchee or soy. Choose udon or soba noodles, and add chicken, tofu or veggies

Chicken Satay

Chicken skewers marinated in a house curry-coconut-milk sauce.

Served with peanut sauce and a tangy vegetable medley

$25

Tempura

Lightly battered shrimp or mixed veggies, deep-fried to perfection

August First Bakery & Café

Bluebird Barbecue

149 South Champlain Street, Burlington, 540-0060

317 Riverside Avenue, Burlington, 448-3070

Closed Sunday.

Closed Monday.

Two pastries

A PPet i z er O P t iOnS

Hush puppies

Daily choices include Hungarian sweet rolls, maple-bacon scones, cranberry-almond scones, cinnamon rolls and brownies

Served with warm honey

Two Single Lattes

With smoked bacon and cheddar cheese

$10 SpEcial

en t r ée O P t i OnS

Made with locally wood-fired, roasted espresso beans

APRIL 26-MAY 5

Sp EcialbuE rl vEnTS i ngTOScn H ED u lE

Rotating housemade fresh soup

entr ée OP ti OnS

potato Skins

Texas-Style Brisket

With macaroni-and-cheese and bread-and-butter pickles

Half Chicken

With mashed potatoes and braised greens

Half Rack of Ribs

With French fries and coleslaw D eS S ert O P t i OnS

Sugar pie

$25

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Bluebird Tavern

86 St. Paul Street, Burlington, 540-1786 en t r ée O P t i O n S

$10 luncH SpEcial APRIL 26-MAY 5

Fried Sweetbread Sandwich

CO u rS e O n e

pea Soup

Black garlic aioli, pickled veal tongue salad

CO u rS e t wO

Salt Cod pie

Ham hock, gem lettuce, carrot cream

Double Burger

Shellfish velouté, clam belly, butter crust

Smoked Chicken Baguette

Sweet peas, morel mushrooms, watercress

Aged cheddar, caramelized onion, sweet pickles

Hand-Cut Strozzapreti

Sp Ecial E vEnTS Sc H ED u lE

bu rli n gTO n

Field greens, baby artichoke, goat cheese

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

D eS S ert O P t i O n S

Bibb Lettuce Salad

A P P eti zer OP ti OnS

Cremont Goat Cheese

Tarte tatin, cranberry cracker bread and apple jam

Greens New England Clam Chowder entr ée OP ti OnS

Salmon

Seared Atlantic salmon, potato-chive pancake, arugula and basil-marinated cherry tomatoes

pasta

Chocolate Cake “pudding” poppy Sponge Cake

With Brussels sprouts, butternut squash, Swiss chard and apple chutney

With blueberry sauce, sea salt, mint

AP P et i ze r O P t i O n S

Closed Sunday.

Zucchini gnocchi with wild mushrooms, white wine and chive cream sauce

With malted milk ice cream

$35 DinnEr

Church & Main

154B Church Street, Burlington, 540-3040

Duck Breast

DeSSert OP ti OnS

Key Lime pie

Housemade Key lime pie with lime-zest-vanilla ice cream

Easter radish, honey dressing, smoked almonds

Chocolate Brownie

Fried Oyster

Triple-baked chocolate brownie, whipped cream and housemade chocolate chunk ice cream

pressed Rabbit

Marinated strawberries, whipped cream, shortbread and strawberry-chocolate-chip ice cream

Lemon mayonnaise, American caviar

Strawberry Delight

Grain mustard, bitter greens, sunchoke

$35

City Market/ Onion River Co-op

Daily Planet

15 Center Street, Burlington, 862-9647

82 S. Winooski Avenue, Burlington, 863-3659 A P P eti zer OP ti OnS S P e Ci A l S A n Dw i C h

The Marco pollo

Parmesan-chicken meatballs (or roasted tofu) with pomodoro sauce and Provolone cheese on a Stewart’s Bakery crusty sub roll

$8.99

Spring Lamb Tartare

With fried capers, harissa and potato gaufrettes

Grilled Radicchio

With shaved Gruyère, balsamic and ramp pesto entr ée OP ti OnS

pork Tenderloin

With root-vegetable succotash, potato purée and beurre-rouge sauce

Seared Scallops

Tag your tweets and Instagram pics with

#vtrw

With sea urchin butter, celeriac and pickled ramps

Open-Face Ravioli

With wild mushrooms, spring peas, Cognac cream DeSSert OP ti OnS

Bourbon-and-Sea-Salt Crème Brûlée Cracked Chocolate Earth Flourless Torte

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$35

Das Bierhaus

¡Duino! (Duende)

175 Church Street, Burlington, 881-0600

10 North Winooski Avenue, Burlington, 660-9346

Closed Monday.

¡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.

Menu will be posted on the ¡Duino! (Duende) Facebook page one day before it is available, served from 6 p.m. to 10 p.m.

$15 Biers und Bretzel Menu

$35 Abendessen Menu

Bowl of Bier-andCheese Soup

App et i ze r O p t i o n s

Bier-and-Cheese Soup

Traditional, Bavarian-style Pretzel

A Glass of Lager

$25 Taste of Deutschland Menu A Sampler P latt e r

Prepared with smoked Gouda and rauchbier

Cuisine Schedule

Examples from Current Menu

Haus Salad

A p r i l 26, 27, 28

Appeti zer Op ti ons

Mesclun greens tossed with walnuts and Craisins in our haus maplebalsamic vinaigrette

Mediterranean/ European Cuisine

Duende Salad (Vermont)

E n t ré e O p t i o n s

A p r i l 29 & 3 0

Hummus Plate (Turkey)

With grilled chicken or asparagus

Penne and Cheese

South American/ Southern Comfort Food

Entr ée Op ti ons

Beef Rouladen

May 1 , 2, 3

Strips of Pork Schnitzel Assorted Sliced Sausages Red Cabbage Potato Salad Local, Organic Sauerkraut

Hand-tenderized flank steak, stuffed with brisket, pickles and onions, then rolled, tied and slow-cooked D e ss e rt

Apfel Fritter à la Mode

Battered and fried apple-filled dough, tossed in cinnamon-sugar and topped with hausmade honeybourbon sauce. Served with a scoop of vanilla ice cream.

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

$10 Lunch Special Cup of Tortilla Soup or Side Salad El Plato One

Choice of one taco with Spanish rice and organic Vermont black beans

Churro or Mexican Brownie

$15 Dinner App et i ze r

Warm Housemade Chips

Served with salsa, guacamole or queso E n t ré e

El Plato Two

Choice of two tacos with Spanish rice and organic Vermont black beans Taco specials change daily. Below are two examples:

Pepita-and-Sweet-Pea Pesto and Smoked Quinoa

With Champlain Valley queso fresco, salsa verde, cilantro and onion

Yucatan Braised Pork

With fried plantains, guajillo salsa, cilantro and onion D e ss e rt

Churro or Mexican Brownie

Ethiopian Cuisine May 4 & 5

Far East/Asian Cuisine

$25

Tostones (Chiapas)

Mushroom Burger (Nepal) Chicken and Waffles (USA) Cubano Sandwich (Cuba) Dessert Op ti ons

Baklava (Mediterranean) Churros (Mexico) Shin Bo Milkshake (Vietnam)

El Gato Cantina

169 Church Street, Burlington, 540-3095 A ppet i z er O p t i o n s

Sautéed Shrimp with Pipián Verde

Shrimp lightly dressed with a savory, pumpkin-seed mole sauce

Sweet Corn Cakes

Two sweet corn cakes served over verde sauce and topped with our house pico de gallo, avocado, cayenne aioli and sour cream

Jicama-and-Spinach Citrus Salad

A refreshing blend of chopped jicama and baby spinach with a bright citrus dressing E n t r ée O p t i o n s

Snapper Veracruz

Pan-seared red snapper topped with a white-wine Veracruz sauce, consisting of tomato, olives and capers. Served with arroz verde (herbed Mexican rice) and corn on the cob

Seitan-and-VegetableStuffed Pepper

Marinated Jericho Settlers Farm seitan, rice, sweet corn, onion, red pepper stuffing topped with roja sauce

Locally Raised, AdoboSeasoned, Braised Pork

Braised local pork with our house adobo sauce, served with arroz verde and black or refried beans

sp e cialbue rl ve ints ngton sc hed u le

Käsespätzel

APRIL 26-MAY 5

Dessert Op ti ons

Churros

A classic, sweet Mexican street food. Lightly fried Mexican churros, sprinkled with cinnamon-sugar and served with chocolate-chile sauce

Tres Leches Cake

Moist, delectable Mexican vanilla cake topped with chocolate syrup

Coconut-Chocolate Ice Cream Served with a Mexican shortbread cookie

Sopapillas

Lightly fried flour tortillas, dusted with cinnamon-sugar and served with vanilla ice cream and chocolate syrup

$25

FIND FOODIE EVENTS

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Farah’s Place

147 North Winooski Avenue, Burlington, 540-3093

APRIL 26-MAY 5

$15 vEgan MEal FOr TwO

$35 MEal FOr TwO

Two Small Soups

Sabzi polo With Flaked Tilapia

Appetizer plate

With four dolmes and hummus with salad

Fresh Vegetable Stew

Over choice of shirin or sabzi polo

Tea for Two With a Small piece of Cake

Fish served with Persian herbed rice and salad

Boneless Chicken Skewer

bu rli n gTO n

Sp Ecial E vEnTS Sc H ED u lE

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

Five-Appetizer platter With salad and bread

Tea for Two With a Small piece of Cake

#vtrw

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With cheddar grits

Smoked Local pork Loin

Homemade Saffronpistachio Ice Cream for Two

Fried Fiddleheads

With pickled ramp aioli

Barbeque pork Belly

Tea for Two With a Small piece of Cake

SpEcial DESSErT $4

A P P eti zer OP ti OnS

C uP O F S Ou P

Sandwich With Dressed Greens

With grilled vegetables

$25 DinnEr

entr ée OP ti OnS

Vermont Family Farm Lamb Burger

With Tarentaise, ramp kimchee and aioli

Ramp-and-Fiddlehead pesto, Trillium Hill Farm Spinach, Grilled Mushrooms, pitchfork Farm Carrots With red-onion pickles and Grafton cheddar

With charred jalapeño relish, Does’ Leap feta and coriander aioli

Grilled Asparagus Quinoa

With Trillium Hill Farm spinach, toasted hazelnuts and herb yogurt DeSSert OP ti OnS

Rhubarb Tart

With Island Homemade Ice Cream With whipped cream

L’Amante

126 College Street, Burlington, 863-5200 To best utilize the freshest seasonal produce, the chef changes the menu daily.

The menu below is a sample.

Closed Sunday and Monday.

Leunig’s Bistro & Café 115 Church Street, Burlington, 863-3759 A P P eti zer OP ti OnS

Soup au pistou

French vegetable and white-bean soup, with Asiago and pesto

Onion-Soup Gratinée

A bistro classic, with beef broth and a blend of cheeses A n t i PA St i O P t i O n S

S eC O n D i O P t i O n S

Carpaccio of Roasted portobello

Grilled Hanger Steak

With white-bean purée and rapini pesto

poached Egg

Grilled Swordfish With Caponata

pancetta-Wrapped Roasted prunes

Roasted Leg of Lamb

With soft red onions and fried leeks

With frisée lettuce, shaved Parmigiano and balsamic reduction P ri mi O P t i O n S

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$10 luncH SpEcial

All items are subject to change depending on seasonal availability

pitchfork Farm Carrot Cake

With arugula and truffled aioli

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160 Bank Street, Burlington, 859-0888

Ground Turkey Skewer

$25 vEgETarian MEal FOr TwO Six Falafel patties

The Farmhouse Tap & Grill

Spaghettini, Garlic, Artichokes, Lemon, Thyme and Chili Flakes

With grilled asparagus and red-wine reduction

$35

entr ée OP ti OnS

Crispy Eggplant Napoleon

Tomato, zucchini, summer squash and eggplant ratatouille; grilled portobello mushroom, crispy eggplant, Maplebrook Fine Cheese smoked mozzarella and sautéed baby spinach with marinara sauce

Beef Wellington

Beef tenderloin, mushroom duxelle, blue cheese and housemade paté, wrapped in puff pastry and served with garlic mashed potatoes and sautéed baby spinach

Steak Frites

Marinated grilled steak with port-wine demi-glace, horseradish sauce and French fries DeSSert OP ti OnS

Chocolate Truffle

penne Bolognese

French Macaron

Ricotta Gnocchi, peas, Fava Beans and Oyster Mushrooms

$35

Magnolia Bistro

1 Lawson Lane, Suite 10, Burlington, 846-7446

New Moon Café

150 Cherry Street, Burlington, 383-1505 Closed Saturday.

$10 luncH SpEcial Cu P O F S O u P

Soup du Jour S A n Dwi Ch O P t i O n S

Spring Tofu Sandwich

Grilled, organic tofu, topped with sun-dried tomatoes, pickled ramps and spinach on toasted whole wheat.

Served with a side of vegan mayo

Cuban Sandwich

Select two of the three categories listed. All meals come with choice of one mini cupcake (vegan and gluten-free options available).

Romaine, Parmesan, toasted croutons, fresh-cracked black pepper and Caesar dressing

Vegan Red and Green

h A lF- S A n Dw i C h O P t i O n S

Field greens, tomatoes, tofu, fresh basil, strawberries, balsamic vinegar

Turkey Club

House

Grilled portobello

Choices change daily, this is a sample menu.

Roast turkey, avocado, caramelized onions, turkey bacon, Swiss cheese, garlic mayo

S Ou P OP ti OnS

Grilled portobello mushroom, caramelized onions, Vermont cheddar, spicy mayo

Chicken-and-Dumpling

Nantucket Chicken

Spicy Black Bean

Tomato Bisque

Sourdough, avocado, blue-cheese crumbles, tomato

Tomato Bisque Truffled Corn Chowder

Vegan Curried Chickpea Salad

Red Hen Baking Company bread, Vegenaise, lettuce, tomato, pickle

Tomato, Basil, Mozzarella S i D e S A lA D O P t i O n S

Eden

Greens, strawberries, red grapes, dried cranberries, blue-cheese crumbles, toasted walnuts, raspberry vinaigrette

Nika

83 Church Street, Burlington, 660-9533

ONE Pepper Grill

260 North Street, Burlington, 658-8800

Includes a glass of red or white wine or a homemade spritzer.

A P P et i ze r O P t i O n S

A PPet i z er

Arugula Salad

Asparagus Soup

Braised mushrooms, crispy asparagus, dill

With sweet grape tomatoes, candied nuts, crumbled blue cheese and avocado vinaigrette

Grilled Escarole and Fennel Salad

en t r ée O P t i OnS

Mushroom Arancini

With pickled cabbage, carrots, plums, coriander and housemade fennel chips

e n t ré e O P t i O n S

With Swiss cheese, wilted arugula and herbed aoli

Crisp black olives, Parmesan, orange-thyme vinaigrette Truffle-scented risotto balls

Wood-fired Haddock

Warm red quinoa, grilled scallion-and-tomato salad

Half Wood-fired Chicken

Roasted vegetables, rosemary-thyme demi

Smoked pulled-pork Sandwich portobello Mushroom Melt D eS S ert

Freshly Made Warm Brownie With Wine Ice Cream Your choice from six flavors

Fresh Tagliatelle

$25

D e S S e rt O P t i O n S

A D D li m i t eD eDt i t i O n B ee r OP ti On +$10

Black truffles, arugula, Parmesan, herbs

Chocolate Cake

Chocolate sauce, hazelnuts, salted caramel ice cream

Seasonal Crème Brûlée

Topped with cast-iron-caramelized sugar

$35

APRIL 26-MAY 5

Sp EcialbuE rl vEnTS i ngTOScn H ED u lE

Vermont Family Farms pulled pork in a garlic-citrus marinade with ham, Boggy Meadow Farm Swiss, dill pickles and yellow mustard. Served on grilled sourdough

Caesar

$10 luncH SpEcial

Shipyard Barrel Aged Double Old Thumper, 13.2%abv Shipyard Bourbon Barrel Aged Double Scottish Ale, 11.6%abv

FinD FOODiE EvEnTS

vermont restaurant week.com

11

Pistou

203 North Winooski Avenue, Burlington, 863-8278

Closed Sunday and Monday.

Minimum two guests per party — each pizza serves two.

Dinner served Thursday through Saturday.

AP P et i z er O P t i O n S

Grilled Baby Octopus

With Fingerling potatoes, roasted tomato

Tarentaise Risotto

Spring peas, toasted almonds

Asparagus Salad

Poached egg, prosciutto bread crumbs e n t r ée O P t i O n S

Olive Oil-poached Cod

Jericho Settlers Farm sausage and ramps with Maplebrook Fine Cheese mozzarella

Ricotta Gnocchi

Caramelized onion purée, spinach, goat cheese and balsamic reduction

Farro verde, spring garlic

bu rli n gTO n

vermont restaurant week.com

12

Barrio Bite but Bigger (from Sweet Start Smackdown)

Goat Cheese panna Cotta

Housemade ice cream sandwich with amaretti cookies

Rhubarb, pine nut

Tiramisu

Spring peas

$25

White chocolate, yogurt, coffee

$35

PMS 8941 C PMS 426 C

Pizzeria Verità

156 St. Paul Street, Burlington, 489-5644

San Sai Japanese Restaurant 112 Lake Street, Burlington, 862-2777

One non-alcoholic beverage included with all meals.

Pizza descriptions online.

A n t i PA St i O P t i O n S

Pi zz e

Fior di Latte

Margherita

Our housemade mozzarella

Speck

Smoked prosciutto

Marinated Artichokes i n S A l AtA O P t i O n S

Mista

Regina Margherita pizzarao Diavola Salsiccia e Rapini Melanzana Rucola e prosciutto Quattro Formaggi Mais

Local, mixed greens with red-wine vinaigrette and goat cheese

Fig and Gorgonzola

Rocket

Cherry Amore

Arugula, fennel, roasted pine nuts, pecorino Romano and balsamic vinaigrette

Insalata Colorata

Roasted seasonal beets, avocado and microgreens in citrus vinaigrette

C heF’S C hOi C e

This multi-course dinner showcases a wide variety of our cuisine.

The delicacies change according to the chef’s whim.

Below are a few examples:

Salmon Skin Salad

802.862.2777

Sp Ecial E vEnTS Sc H ED u lE

FinD FOODiE EvEnTS

DeSSert OP ti OnS

D e S S ert O P t i O n S

Soppressata

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Veggie pizza

Artichoke purée, grilled ramps

Marinated Olives

#vtrw

Housemade Crackers With Accompanying Spreads Sausage-and-Leek pizza

Spring vegetable ragout, egg yolk

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Spinach Salad

Jericho Settlers Farm spinach, North Country Smokehouse applewood-smoked bacon, local eggs, walnuts, ricotta salata and red onion, with a warm balsamic vinaigrette entr ée OP ti OnS

Coq au Vin Blanc

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

A P P eti zer OP ti OnS

Reservations Recommended

APRIL 26-MAY 5

Pizza Barrio

61 Main Street, Burlington, 540-1783

Daikon Dengaku Sushi Sampler Lobster Tail

Green Tea Ice Cream

$35

Gluten-Free Margherita

$25 112 Lake Street • Burlington www.sansaivt.com

a refreshing start to spring

The Scuffer Steak & Ale House 148 Church Street, Burlington, 864-9451 A ppet i z er

Boston Bibb Lettuce

With Granny Smith apples, candied pecans, bacon and buttermilk-blue-cheese dressing

the

E n t r ée O p t i ons

VERMONT GIMLET

Steak Frites

With blue-cheese butter, veal jus and garlic fries

Pan-Roasted Salmon

Over Swiss chard, buttered quinoa, basil and roasted-cherry-tomato vinaigrette

Pork Porterhouse

In a maple brine, with dried-fig-and-port-wine compôte, Swiss chard and cheddar-potato gratin D essert

New York-Style Cheesecake With macerated berries

$25

Visit Vermont’s Original Craft Distillery 5573 Woodstock Road Quechee, 866-998-6352

4t-vtspirits-rw13.indd 1

Shanty on the Shore

181 Battery Street, Burlington, 864-0238 App et i ze r

Rhode Island Calamari

Boston Loligo squid, lightly breaded, fried and tossed with banana peppers, garlic butter, salt and pepper E n t ré e

Shrimp Scampi

Sherpa Kitchen

4/12/13 12:53 PM

119 College Street, Burlington, 881-0550 Full descriptions available online.

$8.99 Lunch Special

$15 Dinner

B ev er ag e O p t i o n s

Appeti zer op ti ons

Homemade Lemonade

Green Salad, Aloo Chaat, Sha-Bhalay, Samosa

Himalayan Spiced Iced Tea

Fresh sautéed jumbo shrimp in garlic butter, lemon, scallions and mushrooms served over linguine or in a casserole

Mango Lassi

Entr ée op ti ons

Nepali Chai

Chowmein

D e ss e rt

A ppet i z er O p t i o n s

Momo

Shanty Pie

Daal, Lentil soup, Aloo Chop, Potato croquette, Pakora, Samosa

A delicious homemade chocolate mousse pie

$25

E n t r ée O p t i o n s

All of our curries are served with rice and papadam (crispy wafer)

Momo Chicken Saag Chicken Tikka Masala Lamb Bindalu Saag Paneer Chana Masala

sp e cialbue rl ve ints ngton sc hed u le

Two Fresh Basil Leaves — Two Cucumber Slices — 1.5 oz Vermont White Vodka by Vermont Spirits Distilling Co. — .75 oz Lime Juice — 1 oz Simple Syrup

ASK FOR IT DURING RESTAURANT WEEK

APRIL 26-MAY 5

Chicken Tikka Masala Lamb Bhindalu Aloo Gobi Dessert

Gulab Jamun

Milk donuts with guar syrup

Rice Pudding

Rice cooked in milk with saffron, cardamom and sugar

Khulfi

Homemade ice cream with pistachio nuts, topped with mango purée

FIND FOODIE EVENTS

vermont restaurant week.com

13

Sweetwaters

120 Church Street, Burlington, 864-9800

The Whiskey Room at Rí Rá Irish Pub 176 College Street, Burlington, 860-9401

Sp Ecial E vEnTS Sc H ED u lE

bu rl i ngTO n • S0. burli n gTOn

APRIL 26-MAY 5

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

$10 luncH SpEcial

en t r ée O P t i O n S

Grilled Cheese & Smoked Tomato Bisque

Pan-seared mahi mahi, grapetomato-basil salad, grilled rustic sourdough bread, Maplebrook Fine Cheese feta, arugula pesto, balsamic glâce

Broiled Oysters with Garlic Bread Crumbs

Misty Knoll Chicken

entr ée OP ti OnS

Salmon Cake Sandwich

$35 DinnEr AP P et i ze r O P t i O n S

Bacon-Wrapped Scallops

Jumbo sea scallops, wrapped in Green Mountain Smokehouse bacon, local maple-mustard glaze, Asian slaw and toasted sesame seeds

pulled pork Nachos

House-smoked, slow-braised pork butt, caramelized onions and zesty barbeque sauce with blended Cabot cheddar and Cabot pepper Jack cheese melted over tricolor nacho chips and topped with chopped scallions

Goat Cheese Artichoke Cakes Artichoke and Vermont Butter & Cheese Creamery chèvre pankobread cakes, roasted red pepper coulis, mixed olive tapenade

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FinD FOODiE EvEnTS

vermont restaurant week.com

14

Boyden Burger

Boyden Farms ground beef, Blythdale Farm Gruyère cheese, Green Mountain Smokehouse bacon and caramelized onions on a rustic hearth roll D eS S ert

Vermont Maple Crème Brûlée With gingersnap cookie

Flourless Chocolate Cake

With raspberry purée and whipped cream

Full menu descriptions available online.

A P P eti zer OP ti OnS

Fig-and-Blue-Cheese Savories

Sumac Skirt Steak With pomegranate Reduction parmesan-Crusted Chicken Cutlets Guinness-Brined Barbecue Lamb Steak DeSSert OP ti OnS

Tipsy Turtle Bark

Chocolate and roasted pecans, drizzled with Jameson-infused housemade caramel

Irish Coffee Sundae

Coffee ice cream, topped with coffee-nut crisp and Jameson-infused caramel Si gnAtu r e C OC ktA i l

The Vermont Gimlet — $7

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

$25

Guild & Company

1160 Williston Road, South Burlington, 862-1211

1633 Williston Road, South Burlington, 497-1207

Full menu descriptions available online.

Subject to change depending on seasonal availability

$10 luncH SpEcial e n t ré e

Grilled Wrap

With homemade side dish D e S S e rt O P t i O n S

Apple pie Berry Cheesecake

#vtrw

House-smoked half Misty Knoll Farms chicken with fresh herbs, vine-ripe tomato coulis, handmashed Yukon gold mashed potatoes and Vermont Butter & Cheese crème fraîche

Charlie’s Rotisserie & Grill

Chocolate Cake Tag your tweets and Instagram pics with

Mahi Bruschetta

$15 DinnEr AP P et i ze r O P t i O n S

Caesar Salad

Romaine hearts, garlic croutons, fresh bacon bits and Asiago cheese

Charlie’s Classic Garden Salad

Romaine hearts, tomato, cucumber and red onion

en t r ée O P t i O n S

Four-Bone Rack of Ribs With Choice of Two Sides

Coated with homemade dry rub and slow-cooked to fall-off-the-bone perfection for eight hours. Prepared fresh every day. Finished on the grill with homemade Vermont-honeybarbecue sauce

1/4 Rotisserie Chicken Dinner With Choice of Two Sides

entr ée OP ti OnS

Laplatte River Farm Brisket

With spoon bread and grilled Vidalias

Maplebrook Farm Ricotta Gnocchi

With sweet peas, carrot puree and mint beurre blanc Fr eSh V egetA Bl e OP ti OnS

Sweet peas

With horseradish and crème fraîche

Our famous rotisserie chickens are lightly seasoned and then slowcooked for three hours making them tender, juicy and flavorful

With house bacon and farm egg

Choice of Half-pound Angus Burger With Choice of One Side

Bourbon pecan pie

Varieties include hamburger, cheeseburger, jalapeño popper burger, Greek burger, blue-cheese burger, Buffalo-ranch burger, spicy ranch burger, Cajun ranch burger and bacon cheeseburger D eS S ert O P t i O n S

Apple pie Chocolate Cake Berry Cheesecake

Grilled Asparagus

DeSSert OP ti OnS

Cookies-and-Cream Cheesecake

$35

Pauline’s Café

1834 Shelburne Road, South Burlington, 862-1081

$15 luncH

$25 DinnEr

O P tiO n #1

OPtiOn #1

Vegan Selection

Wild Mushroom Toast

Cup of soup and vegetable pickle rollup

Chocolate-Coconut pot de Crème O P tiO n #2

parsnip, Apple and Cabbage Waldorf LeBlanc Farm pastured pork Chop With bacon-vegetable bread pudding and sage jus

$15 DinnEr AP P etizer

parsnip, Apple and Cabbage Waldorf en trée

A PPet i z er O P t iOnS

Grilled Lobster-parmesan Risotto Cakes

Served with a roasted-red-pepper-and-Sriracha relish

Eggplant Napoleon

Roast Striped Bass

Marinated eggplant Napoleon layered with fresh mozzarella and vine-ripened tomato, then drizzled with maple-balsamic reduction

OPtiOn #2

en t r ée O P t i OnS

With coffee-spice pork belly and sesame-cabbage slaw Vegan option available

Wild Vegetable pickle Sage Gnocchi D e S S e rt O P t i O n S

LuLu Bourbon-pecan Ice Cream and Crêpe

Honey-Ginger poached Salmon

With sesame noodles and straw vegetables

Misty Knoll Farms Chicken pot pie Roasted-Garlic-Encrusted Sirloin Garlic-encrusted boneless sirloin, served with a tomato and portobello stew

Chocolate-Coconut pot de Crème (vegan)

D eS S ert

Homemade Key Lime pie

Sorbet Selection

With a Double Tree cookie crust

S i g nAt u re C O C ktA i l

$25

The Vermont Gimlet — $7

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

LeBlanc pastured pork Chop

With bacon-vegetable bread pudding and sage jus De SSert (See $25 me n u )

The Windjammer Restaurant and Upper Deck Pub

Wooden Spoon Bistro

1210 Williston Road., South Burlington, 399-2074

1076 Williston Road, South Burlington, 862-6585

APP etizer O P tiOn S

Vermont Chèvre Bruschetta

Housemade walnut pesto with Vermont Butter & Cheese Creamery chèvre, Kalamata olives, organic tomato relish and toasted pine nuts on grilled crostini

Oysters on the Half Shell

Two fresh oysters served on the half shell with sides of Srirachahorseradish sauce and Champagne mignonette (changes daily)

Artisan Cheese & Butcher Board

A selection of local and regional cheese, house-smoked meats and charcuterie from a boutique salumeria (changes daily, 3 selections)

pomodoro Salmon

Atlantic salmon wrapped in puffed pastry over toasted-walnut-pesto cream and finished with organic tomato relish and chives

Bistro Steak

House-cut and grilled bistro steak, Enter Our (also known as the teres major muscle) served over a smoky-sweet poblano coulisCompetition and finished with an Indian cilantro chutney for the best chicken

Facebook

wing sauce recipe.

Vermont Ravioli

Visit ourCompany Facebook Vermont Fresh Pasta page for sweet-pea-and-mascarpone ravioli details! with sugar snap peas, roasted Argentine tuco sauce, candied pecans and shaved Vermont Farmstead Brickhaus Tilsit cheese D e S S e rt O P t i O n S

e ntrée O P tiO nS

Ice Cream Trio

Salad bar included

Belgian Chocolate Kahlua Mousse

pork Rib Eye au poivre

Prime-grade boneless pork rib eye, pepper crusted and grilled with tangy whiskey onions over Gorgonzola cream sauce

$25 (+$15 FOr winE pairing) loc al, fres h , ori g i n a l 1076 Williston Road, S. Burlington

862.6585

APRIL 26-MAY 5

Closed Sunday.

A PPet i z er O P t i O n S

Steamed Artichoke With tarragon cream

Spring Garlic Soup

With chestnuts and apples

entr ée OP ti OnS

Lamb Bolognese

Rosemary, fresh pasta, garlic, touch of cream

pan Roasted Salmon

Wings

Lemon crème fraîche, pea coulis, rosemary potatoes

Lobster-and-Corn Fritter

Lettuce, tomato, red onion, pickles, hand-cut fries, truffle aioli

Choice of hot, medium or house dry rub With tomato-orange marmalade

Caesar Salad

Sp Ecial SO uTHE vEnTS xbux xrlx xi ngTO Sc H EDn u lE

De SSert (See $25 me n u )

Trader Duke’s

1117 Williston Road, South Burlington, 660-7523

Eight-Ounce Burger WSB Fish & Chips

Blue-cornmeal-fried fish, hand-cut fries, truffled remoulade, arugula

Marinated Tofu

Spring vegetables and sweet potatoes DeSSert OP ti OnS

Flourless Chocolate Cake With Berries Cheesecake of the Day

$25

Wooden Spoon Bistro

FinD FOODiE EvEnTS

vermont restaurant week.com

15

Our House Bistro

Peking Duck House

36 Main Street, Winooski, 497-1884

Sp Ecial E vEnTS Sc H ED u lE

wi nO O Sk i • cO lcH ESTEr

APRIL 26-MAY 5

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

79 West Canal Street, Winooski, 655-7475

$10 luncH SpEcial

$25 DinnEr

$35 DinnEr

e n t ré e O P t i O n S

AP P O P t i O n S

A PP O P t i O n S

BBQ pork Mac

Frickles

Our House Mussels

Pulled pork, red onion and barbecue-cheese sauce with cheddar cheese. Topped with fried onion straws

Battered, fried kosher dill pickles, served with remoulade sauce

Caprese Mac

Served hot in a castiron crock with grilled bread

SpinachArtichoke Dip

Tomatoes, basil and mozzarella

Our House Mac Snack

e n t r ée O P t i O n S

An 8-ounce crock of mac-and-cheese with your choice of either tomato-basil soup or half-size house salad

Grilled Calamari Salad

De S S e rt O P t i O n S

Deep-fried pB&J Vermont Mud pie Chocolate Lava Cake Twisted Strawberry Trifle

Irish Egg Rolls

Nutty New England Mac-and-Cheese

#vtrw

Chicken Teriyaki

Chicken, bacon, tomatoes, Buffalocheese sauce and bleu cheese, topped with a Buffalo chicken wing

Junior’s Italian

85 South Park Drive, Colchester, 655-0000 APPet i z er

Garden Salad and Freshly Baked Focaccia Bread e n t r ée O P t i O n S

Scallops à la Vodka

Seared scallops in vodka-cream sauce, sautéed with prosciutto, onions and mushrooms, then pan-tossed with marinara and penne pasta

Steak pizzaiola

Marinated, grilled bistro steak with red onions, garlic, mushrooms and rich tomato demi-glace Thin scaloppine sauteed in a white wine, caper and lemon sauce, over cappellini D e S S ert O P t i O n S

Tiramisu

Ladyfingers infused with Kahlua and espresso, layered with whipped cream and mascarpone

vermont restaurant week.com

16

Mousse Cup

Rich and creamy Italian-style mousse

$25

Crab Rangoon

Lobster Macand-Cheese

Creme Brûlée

FinD FOODiE EvEnTS

Four pieces

Beef Teriyaki

Baked custard with a thin, caramelized-sugar top

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A PP O P t i O n S

Grilled Steak Tips

Buffalo Chicken Mac-and-Cheese

Chicken with Broccoli

Egg Drop Soup

Four pieces

Vermont Mud pie

Chicken coated with sesame seeds in our special spicy sauce

Hot and Sour Soup

en t r ée O P t i O n S

Twisted Strawberry Trifle

Sliced Chicken in Sesame Sauce

Wonton Soup

peking Fried Chicken Wings

Salmon picatta

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Vegetable Soup

Corned beef, sauerkraut and Swiss cheese, stuffed in wontons, fried and served with remoulade sauce

D eS S ert O P t i O n S

Candied pecans, cheddar cheese, apple and caramelized onions. Drizzled with maple syrup

S O uP O P t i O n S

One piece One piece

Vegetable Roll One piece

Hunan Spicy Chicken

Chicken sauteed with vegetables, garnished with fresh broccoli in a spicy brown sauce

Hunan Spicy Shrimp

Shrimp sauteed with vegetables, garnished with fresh broccoli in a spicy brown sauce

Orange-Flavored Beef

Spring Roll One piece

en t r ée O P t i O nS

General Gau’s Chicken

Cubes of battered chicken, deep fried until crispy and cooked with hot ginger sauce

Szechuan Lamb

Sliced lamb with onions, green and red peppers in our special Szechuan sauce

Vegetable Delight pad Thai Seafood Madness

Shrimp, scallops, squid and mussels with mixed vegetables in spicy basil-chile sauce

Basil Chicken or Beef pad paradise

Chicken, beef and shrimp with mixed vegetables, cashew nuts and pineapple in basil sauce

Beef Bulgogi

Marinated paper-thin sirloin, served on a hot platter

Spicy pork Bulgogi Thin-sliced pork in spicy sauce, served on a hot platter

Beef with Broccoli Family Happiness

House Special Lo Mein

Bean Curd Kungpao Style

$15

Peking Duck House

Three Brothers Pizza & Grill 973 Roosevelt Highway., Colchester, 655-5550

$10 luncH SpEcial Vermont Meat Loaf Sandwich Made with local Vermont ground beef, Cabot cheddar, maple caramelized onions, and Switchback Brewing Co. BBQ sauce on jalapeñocheddar bread served with sweet potato chips, and a fountain soda and cannoli

Soup and Sandwich

Roasted red-pepper-tomato bisque topped with Cabot extra-sharp cheddar cheese and a Vermont BLT with bacon, lettuce, tomato, sliced green apples, Cabot cheddar cheese, and mayo on ciabatta roll, with a fountain soda and cannoli

$15 DinnEr A PPet izer

Choice of Any Salad

Greek, antipasto or Caesar en t r ée OP ti OnS

Switchback pizza

Switchback-infused pizza crust covered with our Switchback Brewing Co. chili with Cabot extrasharp cheddar cheese, Vermont maple caramelized onions, and Cabot sour cream drizzled on top

Vermont Shed BBQ Bacon Burger

8-ounce burger topped with bacon, sliced green apples, cheddar cheese, maple onions, and our homemade Shed Mountain Ale BBQ sauce, with a side of sweet-potato chips

Roasted Red-pepperand-Spinach Alfredo

With Monument Farms heavy cream, tossed with penne pasta with choice of grilled chicken or shrimp.

Served with garlic bread.

DeSSert OP ti OnS

Frosty Rookies Root Beer Float Fried Brownie Bites Topped with Fried Ice Cream Homemade Cannoli

The Belted Cow Bistro 4 Park Street, Essex Junction, 316-3883 Closed Sunday and Monday.

A PPet i z er O P t i O n S

entr ée OP ti OnS

Roasted Beets, Endive and Arugula Salad

Smoked Hot Chicken Sandwich

Hearts of Romaine Caesar Salad

Barbecued Half Chicken (please reserve in advance)

Smoked Double pork Chop

Iceberg Disc

With cheesy polenta, broccoli rabe and sage jus

purée of Asparagus Soup Smoked Chicken Wings

Beef Meatball Stroganoff

Beef Meatballs

Daily Market Fish/ Shellfish preparation

Red Hen Baking Company Garlic Toast

When you are out enjoying one of these great restaurants we hope you’ll choose to try one of our wines.

Asparagus-and-RoastedMushroom Risotto

With roasted mushrooms, caramelized onions and blue cheese fondue +$3 With smoked pork, pickled onions and cheddar fondue +$3

All-Natural Roasted Chicken Breast

With roasted garlic, chive smashed potatoes and asparagus +$10

Grilled Flatbread

With duck confit, Vermont blue cheese, baby swiss and black figs +$5

Smoked BBQ Spare Ribs With two side dishes +$10 (please reserve in advance) DeSSert OP ti OnS

S’mores Cupcakes Banana Cream pudding Chocolate Brownie Sundae

$25 4t-dfvwines-rw13.indd 1

Istanbul Kebab House

4/12/13 1:42 PM

10 Kellogg Road, Essex Junction, 857-5091

Full descriptions and suggested wine pairings include on online menu

$10 luncH SpEcial Served with Turkish tea and homemade Apple-Maple Baklava for dessert e ntrée O P tiO nS

Kebab Wraps Döner Wrap Chicken Shish Wrap Adana Wrap Homemade Falafel Wrap

e n t ré e O P t i O n S

Surf and Turf Shish Kebab

A PPet i z er O P t iOnS

Chopped Kale Salad

Maplebrook Fine Cheese feta, pickled shallots, roasted red pepper, marinated olives and Greek vinaigrette

New England Seafood Chowder

Lobster, clams, leeks, potatoes and crispy oyster

Grilled Salmon Wrapped in Grape Leaves

With iced cucumber, marinated olives, Maplebrook Fine Cheese feta and crispy pita

Lamb Shish Kebab

en t r ée O P t i OnS

Mixed Vegetable Güveç Vegetable Stuffed Eggplant D e S S e rt O P t i O n S

All desserts recommended with Turkish Coffee

Apple-Maple Baklava

APP etizer O P tiOn S

Turkish Rice pudding Almond pudding

Baba Ghanoush

S i g nAt u re C O C ktA i l

Hummus

The Vermont Gimlet — $7

Bulgur Croquettes

30 Route 15, Jericho, 899-2223

Chicken and Halloumi Cheese Shish Kebab

$35 DinnEr Stuffed Grape Leaves

Fields Restaurant

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

ESSE Sp Ecial x j uncTi E vEnTS O n Sc • jEri H ED uc lEH O

Delicato Family Vineyards is proud to be the official wine sponsor of Vermont Restaurant Week.

APRIL 26-MAY 5

Northern White Bean Hummus

Switchback-Battered Haddock

With salt-and-vinegar fries, honey-citrus coleslaw and lemon-caper tartar sauce

Chipotle-and-Citrus-Braised pork Tacos

In fresh Vermont tortillas, with pico de gallo, avocado, crema and rice-and-beans

Mac-and-Cheese Skillet

Fresh fusilli pasta and toasted bread crumbs in a cave-aged-cheddar sauce D eS S ert O P t i OnS

Choice of Dessert From Our Dessert Case

$25

FinD FOODiE EvEnTS

vermont restaurant week.com

17

Mexicali Grill & Cantina

28 Walnut Street, Maple Tree Place, Williston, 879-9492

Chilaquiles

$10 luncH SpEcial

APRIL 26-MAY 5

Tortilla chips simmered in salsa verde, tamale sauce, Monterey cheese, onions, cilantro and sour cream. Topped with grilled chicken and scallions. Served with your choice of sides

Choose one appetizer and one lunch entrée or one entrée and one dessert from the full lunch menu.

$25 DinnEr

Includes a house Margarita ($20 without Margarita)

D eS S ert O P t i O n S

Maple-Bacon Fried Ice Cream

Maple-walnut ice cream coated in corn flakes, cinnamon and sugar, deep-fried and served in a flour tortilla bowl. Topped with fresh bacon, chocolate and whipped cream

AP P et i ze r O P t i O n S

Fresh Avocado Fries

Slices of avocado, battered and fried to a golden brown. Served with spicy-hot ranch

wi lli STO n

Sp Ecial E vEnTS Sc H ED u lE

e n t ré e O P t i O n S

Vermont Cheddar-andSpinach Tamales

Fresh masa tamales filled with spinach and Cabot habanero cheddar cheese. Steam-cooked and topped with tamale sauce. Served with Mexican rice and black beans

Chicken-Avocado Burrito

A whole-wheat tortilla filled with grilled chicken, avocado, bacon, red onion, tomato, lettuce and Monterey cheese. Topped with a creamy cilantro-lime sauce. Served with Mexican rice and refried beans

Texas Roadhouse

FinD FOODiE EvEnTS

vermont restaurant week.com

18

Three Tomatoes Trattoria

4/12/13 1:14 PM

Maple Tree Place, 192 Boxwood Street, Williston 857-2200

AP P et i z er O P t i O n S

$9 luncH SpEcial

Fried pickles

Basket of pickle chips, hand battered and golden fried

Cactus Blossom

Our signature hand-battered, golden-fried onion

Grilled Shrimp

Skewer of shrimp, seasoned to perfection and drizzled with homemade lemon butter

Twelve-Ounce Fort Worth Rib Eye

Signature Thin-Crust pizza With local toppings

Caprese Sandwich

Tomatoes, fresh mozzarella, basil, focaccia bread, basil aioli and choice of side

$25 DinnEr A P P eti zer OP ti OnS

Crispy Risotto Arancini

Local beets, Vermont goat cheese vinaigrette

Caprese Salad

Barbecue Chicken and Ribs Combo

Tomatoes, fresh mozzarella, basil, olive oil

Six-Ounce Dallas Filet

entr ée OP ti OnS

D e S S ert O P t i O n S

Ear-shaped pasta, roasted squashes, walnuts, blue cheese, sage

Big Ol’ Brownie Like us on Facebook and mention us in your posts!

4t-shipyard-rw13.indd 1

225 Interstate Corporate Center, Williston, 288-1110

Each entrée is served with your choice of two made-from-scratch side items.

#vtrw

Thanks Vermont!

A flour tortilla filled with fresh blueberries, cheesecake filling.

Deep fried and served with vanilla ice cream

e n t r ée O P t i O n S

Tag your tweets and Instagram pics with

Get out to one of the restaurants or events during the week and enjoy a Shipyard.

Blueberry Xango

Chicken Tortilla Soup

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

Shipyard Brewing is is excited to be on board as official beer sponsor for this year’s Vermont Restaurant Week. Beer is as versatile as it is diverse, providing both complementary and contrasting experiences when paired with food.

Granny’s Apple Classic

$25

Orecchiette pasta primavera Beef Braciola

Roasted flank roulade, spinach and herb stuffing, fettucini, arugula

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

tO ShAre

e n t ré e O P t i O n S

Soft pretzels

Millhouse Mac & Cheese

Made from scratch daily.

Sprinkled with sea salt and served with housemade maple-Dijon mustard

perch Fingers

Cornmeal-crusted, locally sourced perch fingers, served with marinated cabbage and a classic housemade tartar sauce

Shell pasta, smothered with a variety of Vermont cheeses, pickled jalapeños and Vermont Smoke & Cure bacon, topped with bread crumbs, then baked until golden brown … No jalapeños, no bacon, no problem.

Harvest plate

The Kitchen Table Bistro 1840 West Main Street, Richmond, 434-8686

Menu changes daily based on seasonal products. Below are a few choices from last year’s Vermont Restaurant Week menu. Closed Sunday and Monday.

The menu below is a sample.

S m A ll PlAt eS

Sweet P l AteS

House-Smoked Vermont pork Jowl Toast

With grilled ramps and rhubarb

The Daily Braise

Soup du Jour

Certified naturally grown, 100 percent grass-fed Lowline Angus beef from our neighbors at Grass Roots Farm. Served with a locally sourced daily vegetable and fried garlicky polenta

Vermont Steak Tartare

Baby spinach mixed with julienned Macintosh apples, Vermont Smoke & Cure bacon, sliced red onion and dried cranberries. Tossed in our maple vinaigrette and topped with sunflower seeds Made from scratch with locally sourced ingredients

$35

With grilled mushrooms and creamy maple-ramp dressing With crispy potatoes, assorted pickles and tiny Half Pint Farm greens

Carrot Cake

With honey ice cream and golden raisins

Frozen Lime Mousse

With Mazza’s summer strawberry sauce and dried strawberries

Bittersweet Chocolate pudding

With vanilla cream and saltedchocolate crunchies

$35

lA r g e PlAt eS

Maplebrook Fine Cheese Ricotta Gnocchi With roasted mushrooms, ramp pesto and tiny basil

Grilled Vermont Steak Frites With grilled red onions and tarragon aioli

Braised Laplatte River Angus Farm Short Rib

With grilled polenta, Mazza’s asparagus, roasted leeks and herbs

Sonoma Station

Toscano Café Bistro

Closed Sunday, Monday and Tuesday

Closed Monday.

99 Bridge Street, Richmond, 434-5949

A P P et i ze r O P t i O n S

Whole-Leaf Caesar Salad potato and Chive Croquettes Switchback Tempura Fish Taco e n t ré e O P t i O n S

Black Bean Ravioli and Achiote Tempura Shrimp

Spiced black-bean-and-Cabot-cheddar ravioli, grilled pineapple, baby spinach and roasted jalapeño sauce (Also available as vegetarian option without shrimp)

Lavender-and-Black-pepper-Crusted Ahi Tuna

Mashed potato, green beans and Bärenjäger Honey Liqueur beurre blanc

Locally Farmed, Grilled pork Loin

Garlic mashed potato, pork belly, baby spinach and black currant reduction D e S S e rt

One choice from our full dessert menu

$25

27 Bridge Street, Richmond, 434-3148

A PPet i z er O P t i O n S

Creamy potato-Garlic Soup Roasted-Beet Carpaccio With cracked black pepper, baby arugula, feta and extra-virgin olive oil

Bruschetta

With crab, artichoke and cherry tomato S A lA D

petite Market Salad

With choice of herb vinaigrette, creamy dill or oil-and-vinegar en t r ée O P t i O n S

prosciutto-Wrapped Chicken Breast

With herbed ricotta stuffing, springgreen risotto, local fiddleheads and Marsala pan sauce

Triple-Mushroom Sautée

Crimini, shiitake and portobellos with roasted garlic, fresh sage cream, fresh cavatelli, toasted pine nuts and shaved Parmigiano-Reggiano

Vermont Maple-Brined pork Loin

With apple-red-onion chutney, garlic mashed potatoes and maplebraised Brussels sprouts

SpH iEcial n ESbuE rg vEnTS • riSc c HHMO EDnD u lE

Fiddlehead and Mazza’s Asparagus Salad

Spinach-and-Apple Salad

This vegan plate changes with the harvest of the season and the daily availability of locally sourced produce

S OuP AnD SAlA D

APRIL 26-MAY 5

Fish du Jour

Daily presentation DeSSert OP ti OnS

Cappuccino-Chocolate Mousse Crème Brûlée Maple Bread pudding Equal Exchange Organic Coffee or Choice of Teas

$35

FinD FOODiE EvEnTS

vermont restaurant week.com

19

Barkeaters Restaurant

APRIL 26-MAY 5

5573 Shelburne Road, Shelburne, 985-3939

Closed Monday.

Closed Sunday and Monday.

$10 luncH SpEcial Bacon, Mushroom & Swiss Burger With fries

Sp Ecial E vEnTS Sc H ED u lE

SH El bu rnE • FErri SburgH

Mini Root Beer Float

TEll THE wOrlD HOw grEaT vErMOnT TaSTES! Tag your tweets and Instagram pics with

#vtrw Like us on Facebook and mention us in your posts!

FinD FOODiE EvEnTS

vermont restaurant week.com

20

Café Shelburne

97 Falls Road, Shelburne, 985-2830

$25 DinnEr AP P et i ze r O P t i O n S

Mussels

PEI mussels sautéed in Vermont butter, garlic, lemon and white wine; served with grilled baguette

Spicy Veggie Eggrolls

Assorted fresh vegetables, soy, ginger, citrus, sambal and cilantro with sweet chili dipping sauce

Caesar Salad

Crunchy romaine, croutons, shaved Parmesan, house-roasted garlic and lemon dressing

en t r ée O P t i O n S

A P P eti zer OP ti OnS

Rock Lobster Fettuccine

Broccoli Soup With Wild Rice

Sweet lobster meat and rock shrimp in butter, shallots, lemon, cream, parsley and Parmesan over fettuccine

Grilled pork Tenderloin With Quinoa and Dried Fruit Gastrique

Marinated, grilled pork tenderloin, served atop a salad of quinoa, baby spinach, toasted almonds, dried apricots, cranberries and cherries. Finished with a reduction of port and dried fruit

Oven-Roasted Statler Chicken With MushroomBacon-and-Bourbon Sauce With Gorgonzola mash and vegetable D eS S ert O P t i O n S

Apple pie à la Mode Brownie Sundae

Warm Duck Tender Salad

With quail egg crouton and haricots verts over a bouquet of mesclun, olive oil and balsamic vinegar dressing

Butternut Squash Ravioli

With mini vegetable ratatouille and Vermont-goat-cheese-basil sauce entr ée OP ti OnS

Filet of Cod

Crusted with herbs, almonds, bread crumbs and olive oil, with roasted golden beets and Bordelaise sauce

Celebrate Mother’s Day Coq au Vin

at

Over homemade fettuccine with mushrooms, lardons and pearl onions

Vermont Farm-Raised, Roasted Quail

Cafe Shelburne

With sautéed spaetzle and quail sauce

Duck Confit

With garlic flan, vegetables, potato gratin and duck-white-wine sauce Serving from 5:00-9:00pm DeSSert OP ti OnS RESERVE NOW

Choice of Any Dessert on Regular Menu Day, for Mother’s

$35

Sunday, May 14 Also Open on Sunday, May 21 & 28

Cafe Shelburne

Rt. 7 Shelburne, VT 05482 • 985-3939

La Villa Bistro & Pizzeria

Starry Night Café

3762 Shelburne Road, Shelburne, 985-2596

5371 Route 7, Ferrisburgh, 877-6316

Gluten-free substitutions can be made in most cases. Wine pairings from our shop next door, Enoteca Wine & Provisions, to be determined.

Menu subject to change due to seasonality of ingredients .

Closed Monday and Tuesday.

A P P eti zer OP ti OnS

AP P et i ze r O P t i O n S

D eS S ert O P t i O n S

Butternut Squash Soup

Tiramisu

With roasted garlic-goat-cheese crostini

With feta, cherry tomatoes and Vermont Butter & Cheese Creamery fromage-blanc-cucumber dressing

Chocolate Oblivion Torte

With shaved fennel, toasted hazelnuts, Green Mountain Blue cheese, mixed greens and maple-sherry vinaigrette

Baked Brie

$25

With Vermont honey and apple

Greek Spinach Salad

Wrapped in puff pastry with apricot and almond e n t ré e O P t i O n S

Salt Cod Confit

With Vermont Butter & Cheese Creamery mascarpone Made with local eggs and Cabot butter

Smoked Spring Onion Bisque Roasted Beet Salad

entr ée OP ti OnS

Citrus-Herb Grilled Misty Knoll Farms Chicken Breast With truffle mashed potatoes, wilted greens and spring-pea purée

Saffron Gnocchi

With shaved asparagus, wilted Swiss chard, Green Mountain Gruyère and leek-tomato ragu

With seasoned bread crumbs over housemade squid-ink pasta

DeSSert OP ti OnS

Misty Knoll Farms Chicken Saltimbocca

With local maple, cream-cheese frosting

Carrot Cake

Over roasted-garlic mashed potatoes with sautéed spinach

Orange-Lavender Crème Brûlée

porchetta

$35

Over Gorgonzola polenta

Roasted-Zucchini-andEggplant Lasagna

With maple shortbread cookie

Tourterelle

3629 Ethan Allen Highway, New Haven, 453-6309

3 Squares Café

221 Main Street, Vergennes, 877-2772

Wine pairings available for additional cost. Closed Monday and Tuesday.

APP etizer O P tiOn S

D e S S e rt O P t i O n S

Tourterelle Salad

Strawberry-andRhubarb Crisp

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

Served with homemade ice cream

Soupe du Jour

With vanilla ice cream

Chicken Crêpe

Crêpe filled with chicken sausage, pesto, brie and sun-dried tomato e ntrée O P tiO nS

Gâteau Breton

With salted caramel sauce S i g nAt u re C O C ktA i l

The Vermont Gimlet — $7

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

Château Bistro Steak

$35

Grilled Brant Farms hanger steak with garlic mashed potatoes and fiddlehead ferns in a shallot demi-glace

A PPet i z er O P t i O n S

entr ée OP ti OnS

Ceviche

Criollo-Crusted Snapper

With cacao nib cracker

Roasted Cauliflower Soup

With smoked-paprika-and-cacao croutons

Trinitario-and-Alta-GraciaSeared Yellowfin Tuna With citrus relish

Chicken Enchilada

With pumpkin mole and queso fresco

Field Greens

With goat-cheese-cacao-nib fritter and vanilla-Key-lime vinaigrette

With papaya-mango slaw and tostones

Salt-and-pepper prawns

With chocolate, chiles, almonds and rice

Red Mole Turkey Stew With hominy

Braised Short Rib

With cinnamon-red-wine and cacao, and yucca fritters

Chocolate Fettuccine

With mushroom ragout and pecorino

Grilled Lamb

With bitter chocolate sauce, poached apples and spaetzle

Cabillaud au Fenouil

Macadamia-nut-crusted cod with grilled asparagus and Provençale tomatoes in a caper sauce

DeSSert OP ti OnS

Trinitario Flan

With crisp plantain and macadamia

Délice Végétarien

Mayan Sipping Chocolate

Grilled lentil steak, portobello mushrooms and local mozzarella with red-pepper coulis

Trio of House Truffles

Citrus Tart With Cacao Crust

Antidote

Two Brothers Tavern

Full descriptions on online menu. Closed Sunday and Monday.

Menus also available downstairs at Two Brothers Lounge & Stage

35C Green Street, Vergennes, 877-2555

$25 prEScripTiOn #1 FArm B OArD

Your Choice of Any Three Artisanal Vermont Cheeses or House Charcuterie e ntrée O P tiO nS

pork Belly Tacos Spicy Grilled Asparagus-andpickled-Ramp Tacos

$25 prEScripTiOn #2 AP P etizer

Tree Huggin’ Dirt Worshipper

$15 DinnEr

$25 DinnEr

A PPet i z er O P t i O n S

AP P eti zer OP ti OnS

Side Field Greens Salad

Side Field Greens Salad

$35 prEScripTiOn

Side Caesar Salad

Side Caesar Salad

Cup Cheddar-Ale Soup

Cup Cheddar-Ale Soup

A P P et i z er

en t r ée O P t i O n S

Seasonal Green Salad

Vegetable-Ginger Stir Fry

Calamari with Sweet Chili Sauce

e n t rée

Baked Mac-and-Cheese

Spring pasta di Mare

Shepherd’s pie

Basil-Ale Mussels

DESSErT OpTiOnS

en trée

Available for all prescriptions.

Hop-Smoked pork platter

Tres Leches Cake

$25 prEScripTiOn #3 AP P etizer

Caesar Salad e ntrée O P tiO nS

Double-Bacon 1/4 pounder Grilled Ayer Farm Lamb Burger

86 Main Street, Middlebury, 388-0002

Wild rice, native carrot, risotto and pumpkin-seed veggie burger, topped with baby arugula, roasted

Pan-seared scallops, shrimp, calamari, mussels and spaghetti.

Maple Crème Brûlée Cheryl’s Chocolate Silk

D eS S ert O P t i O n S

Strafford Organic Creamery Ice Cream Chocolate-Fudge Brownie with Strafford Organic Creamery Ice Cream Crème Brûlée

APRIL 26-MAY 5

n E w HavEn Sp Ecial • vErg E vEnTS EnnESSc•H ED MiuDDlEl E bu ry

Saumon Maison

Cured salmon over angel-hair pasta, marinated red onions and capers

Chocolate pavé

$35 cacaO MEnu

entr ée OP ti OnS

Santa Fe Tortellini with Vermont Blackened Chicken Can be vegetarian

Grilled, Sustainable Faroe Island Salmon

Vermont Pasta Company Pumpkinand-Caramelized-Onion Ravioli with Herb Cream Sauce DeSSert OP ti OnS

Chocolate-porter Cake

Chocolate-Fudge Brownie with Strafford Organic Creamery Ice Cream

Crème Brûlée Chocolate Torte

FinD FOODiE EvEnTS

vermont restaurant week.com

21

Café Provence

11 Center Street, Brandon, 247-9997

Sp Ecial E vEnTS Sc H ED u lE

b ranD O n • ru Tl an D • k i lli n gTOn

APRIL 26-MAY 5

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

$10 luncH SpEcial

$35 DinnEr

A P P et i ze r

A PPet i z er O P t i O n S

Cup of Soup or Chowder

Red Beet Napoleon Duck-Leg-Confit-andBraised-Cabbage Tartlet

e n t ré e O P t i O n S

Curried Calamari on Forbidden Rice

Thin Tomato pie

With caramelized onions, basil pesto, Blue Ledge Farm goat cheese and mesclun greens

en t r ée O P t i O n S

Shrimp provençale

Seafood Crêpe provençale

Over egg fettuccine, with Szechuan lobster sauce

Over wilted spinach and lobster-saffron sauce

Chicken Cordon Bleu

Steak Frites

With garlic mashed potatoes and lemon-butter sauce

Grilled steak with red wine sauce, maître d’ butter, French fries and petite salade

Baked Barley Risotto

Wrapped in phyllo with pesto cream sauce

D e S S e rt O P t i O n S

Baked Alaska

Curried Lamb Stew

With berry sorbet and crème Anglaise

FinD FOODiE EvEnTS

vermont restaurant week.com

22

Arugula Salad House-smoked Salmon Wood-fired Asparagus Duo entr ée OP ti OnS

Bucatini

With olives, tomatoes, capers, citrus and garlic

Wood-fired pork Loin

With creamed-corn succotash, chickpeas, green beans and tarragon

pan-roasted Cod

Fried potato, asparagus and olive brodetto DeSSert OP ti OnS

Vanilla Bean Crème Brûlée, Chocolate Chip Cookie Sundae, Local Cheese Si gnAtu r e C OC ktA i l

The Vermont Gimlet — $7

D eS S ert O P t i O n S

$35

Stuffed Crêpe

With orange-strawberry cream and chocolate sauce

Baked Alaska

With berry sorbet and crème Anglaise

The Red Clover Inn & Restaurant

On the Rocs Lounge

2384 Killington Road, Killington, 422-7627

7 Woodward Drive, Mendon, 775-2290 Closed Tuesday and Wednesday F i rSt C O ur S e

portuguese-Style Escargot

Simmered in piri-piri and toasted garlic-butter-white-wine sauce with grilled crostini

With red-wine demi-glace, caramelized onions, pommes purées and broccoli rabe t h i r D C O ur S e

House Special Crème Brûlée

Flavored with kaffir lime and blood orange F e At u r eD C O C ktA i l

Like us on Facebook and mention us in your posts!

A P P eti zer OP ti OnS

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

pan-Seared Teres Major Steak

#vtrw

Closed Sunday.

With root vegetables and mango chutney

S e COn D C O ur S e

Tag your tweets and Instagram pics with

Table 24

24 Wales Street, Rutland, 775-2424

Vermont Cosmo — $10

With Vermont White Vodka, Triple Sec, cranberry and lime juice

$35

$15 TapaS MEnu

Chef will choose three featured tapas each night.

Below are a few samples:

Oyster Rocs

With fennel-and-leek fondue and seasoned bread crumbs

Strawberry Bruschetta With toast points

Blue-Hot Scallops

Lightly fried U-10 scallops, tossed in Buffalo-blue-cheese sauce

Cider-Braised Foie Gras

With diced Granny Smith apples

Chipotle-Marinated Grilled Shrimp Over microgreens

Deep-Fried Brussels Sprouts With honey-ginger-soy dressing

The Lyme Inn

Simon Pearce Restaurant

Closed Monday and Tuesday.

Subject to change depending on seasonal availability.

1 Market Street, Lyme, NH, 603-795-4824

1760 Quechee Main Street, Quechee, 295-1470

A P P et i ze r O P t i O n S

Soup du Jour, Iceberg Wedge, Mixed Greens, Tomato and Arugula Salad

A PPet i z er O P t i O n S

DeSSert OP ti OnS

Vermont Cheddar Soup

e n t ré e O P t i O n S

Soup du Jour

White Chocolate Mousse Cake

Grilled Northeast Family Farms pork Tenderloin

Seasonal Greens

Organic, pan-Roasted or Fried Half Chicken With Sage pan Jus Classic Fish-and-Chips D e S S e rt O P t i O n S

Sticky Toffee pudding

Served hot, with fresh whipped cream

Cranberry-Apple Crisp

With pistachio streusel and vanilla ice cream

Kentucky Race pie

Chocolate chips, toasted coconut and pecans, with vanilla ice cream

$35

The Quechee Club

3268 Main Street, Quechee, 299-2101

Open Thursday, Friday and Saturday.

A P P et i ze r O P t i O n S

The Wedge

Bibb lettuce, pickled onion, maple-black-pepper bacon and housemade blue-cheese dressing

Romaine Salad

With housemade Caesar dressing, challah croutons, Parmesan and anchovies e n t ré e O P t i O n S

Grilled Salmon

Over organic soba noodles, with sesame-ginger broth

Local Bolognese

Robie Farm pork and beef, tomato, local cream and cavatappi

Risotto

With grilled vegetables and herb oil D e S S e rt O P t i O n S

Cannoli

With chocolate mascarpone and crushed peanut brittle

Vanilla Cheesecake With raspberry sauce

$25

With herb vinaigrette en t r ée O P t i O n S

Red-Quinoa-and-Grilledportobello Tian

With braised shallots, roasted beets, yellow bell peppers, Vermont feta, stewed cranberry beans and celery-root purée

With raspberry sauce

Walnut Meringue

With strawberry sauce S i gnAtu r e C OC ktA i l

The Vermont Gimlet — $7

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

$35

Horseradish-Crusted Chatham Cod

With crispy leeks, herb mashed potatoes and balsamic shallot reduction

Crisp Roasted Duckling

With haricots verts, Himalayan red rice and mango chutney sauce

Tip Top Café

85 North Main Street, White River Junction, 295-3312 Closed Sunday and Monday.

$25 DinnEr

$10 luncH

AP P eti zer OP ti OnS

A PPet i z er O P t i O n S

Soup of the Day

Tomato-Basil Bisque

Tomato-Basil Bisque

With pecorino Romano and tiny croutons

With pecorino Romano and tiny croutons

Corn-and-Tasso-Ham Chowder

With croutons, pecorino Romano

en t r ée

entr ée OP ti OnS

Fried Chicken Sandwich

Aloo Gobi (potato and Cauliflower Curry)

Miso mayo and Asian slaw

Flash-Grilled Caesar

lyM E • QuEcH Sp EcialEE E•vEnTS wH i TEScrivEr H ED u jlEu n cT iO n

Lyme Inn Fresh-Ground Burger With French Fries

APRIL 26-MAY 5

Tofu, edamame, fresh ginger, tomato concassé

Sesame-pork-andGinger Meat Loaf

With red wine demi-glace and a duo of mashed potatoes DeSSert

Almost-Famous Bread pudding

With caramel-whiskey sauce

Blue Moon Sorbet Si gnAtu r e C OC ktA i l

The Vermont Gimlet — $7

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

FinD FOODiE EvEnTS

vermont restaurant week.com

23

Lago Trattoria & Catering

APRIL 26-MAY 5

100 Main Street, Newport, 487-91476

Closed Sunday. Menu changes daily based on seasonal products.

Below are a few choices from last year’s Vermont Restaurant Week menu.

Closed Monday and Tuesday.

F i rSt- CO ur S e O P t i O n S

Bruschetta

With Vermont chèvre, Winesap-apple marmalade and prosciutto di Parma

Seafood Cake

A lightly sautéed cake of fresh scallops, haddock, bread crumbs and local herbs, served with lemon aioli

Sp Ecial E vEnTS Sc H ED u lE

nE wp O rT • HarD wi ck

S e COn D C O ur S e

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A PPet i z er OP ti OnS

Sushi Roll

Five pieces of steamed or fried shrimp roll

Mushroom Bruschetta

Rustic sourdough with garlic aioli and Gorgonzola cheese

Veal Marsala

Homemade Ravioli

Smoked-chicken-and-mozzarella-filled pasta in wild-mushroom-cream sauce t h i rD - COur S e O P t i O n S

Steak au poivre

Made with Black Angus sirloin

Locally raised veal meatballs in Marsala sauce

Maple-Cashew Salad

Mixed greens, roasted peppers and onions, candied cashews and cheddar cheese with maple-bacon dressing

Catch of the Day

The evening’s fish special

entr ée OP ti OnS

Lamb Shank

Chianti-braised with mirepoix vegetables in a red-wine demi-glâce

Statler Chicken

Roasted, lemon-pepper-infused, bone-in breast with lemonasparagus risotto

Grilled Salmon

With citrus-sun-dried-tomato beurre blanc

pork Tenderloin Medallions Cashew-crusted, served with a Frangelico pan sauce

Roasted Vegetables Risotto DeSSert OP ti OnS

$35

Homemade Ice Cream Homemade Gelato Homemade Sorbet Dessert du Jour

$35 East Side Restaurant & Pub 47 Landing Street, Newport, 334-2340

$12 luncH SpEcial

$25 DinnEr

A P P et i ze r

A PPet i z er O P t i O n S

Cup of French Onion Soup S A n Dwi Ch O P t i O n S

Cranberry Bomb

Chicken salad, cranberries and Vermont cheddar, baked on a lightly toasted rustic baguette

Cold-Weather Cashew Chicken Salad Gorgonzola-Steak Salad D e S S e rt

Mile-High Coconut pie

Homemade coconut-cream pie piled high in a flaky pie crust, topped with whipped cream and toasted coconut

Lemon Sour Cream pie

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Le Belvedere

95 Main Street, Newport, 334-8222

Light and fluffy lemon and sour cream in a graham-cracker crust, topped with whipped cream and drizzled with melba

Buffalo Bombs

A Buffalo blend of cream cheese and chicken, rolled in wonton wrappers, with blue-cheese dressing on the side

Oyster Bruschetta Bacon-Wrapped Scallops en t r ée O P t i O n S

Applewood-BaconWrapped pork Loin Stuffed Haddock with Lobster Sauce

A fresh filet, baked with our house crab stuffing and a rich sherrycream-lobster sauce

pumpkin Ravioli

Roasted root vegetables, tossed with a Macintosh beurre blanc over pumpkin-and-caramelizedonion ravioli. Finished with dried cranberries and feta cheese D eS S ert O P t i O n S

Mile-High Coconut pie Lemon Sour Cream pie

Positive Pie (Hardwick) 87 South Main Street, Hardwick, 472-7126

A PPet i z er OP ti OnS

DeSSert OP ti OnS

Fattoush Salad

Molten Chocolate Cake

Crabmeat-Stuffed Mushrooms

Berry Tiramisu

Drunken-Shrimp Hush puppies en t r ée OP ti OnS

Wolaver’s Oatmeal Stout Braised Lamb Shank

With Moroccan couscous, kale and arugula-mint pesto

Vermont Highland Beef Meatloaf

Wrapped in Vermont Smoke & Cure bacon and served with scallion mashed potatoes and bourbonbacon Brussels sprouts with mushroom gravy

Sexy Mexi pizza

Blue-corn-infused pizza dough with a refried-black-bean base, chile-spiced mozzarella, salsa fresca and chiffonade Romaine

Maple-Walnut Bread pudding Si gnAtu r e C OC ktA i l

The Vermont Gimlet — $7

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

$25

The Parker Pie Co.

The Foundry Pub & Grille

Full dish descriptions available online. Closed Mondays

A ppet i z er O p t ions

161 County Road, West Glover, 525-3366

$10 Lunch Special Choice of any medium pizza

Nac hos or Salad O p t i o n s

NEK Nachos Nacho Grande Buffalo Chicken Nachos Nacho Frijoles Garden Salad Greek Salad Caesar Salad

Greek Style

Grilled Quail Legs

Garlic-thyme confit quail in maple-Bourbon glaze, with apple slaw

Carrot-Ginger Soup

BBQ Chicken Pizza

With apple-cinnamon crème fraîche

Buffalo Chicken Pizza

I n t er m ezz o

Pizza Margherita Pizza Bianca The Green Mountain Special

Farmers Salad

Mixed greens, pickled beets, cucumber, tomato, red onion and maple-balsamic vinaigrette E n t r ée O p t i ons

Scott’s Revenge Nathanael’s Chicken Chipotle Bangkok Disco The Dilla Malibu Barbie

Lamb-Stuffed Tortelloni

Braised lamb, tucked into housemade tortelloni, with wild-mushroom ragout and sweet-pea purée

Hearth-Fired Black Sea Bass

With mixed greens, seasonal succotash and citrus vinaigrette

Vermont Vegetable Gratin

Sweet potatoes, beets, braised kale, leeks, roasted apple, Vermont Farmstead Alehouse cheddar and cannellini bean salad

Chicken Caesar Chef’s Salad

D essert O p t i ons

Baby Spinach Salad

Brownie Puddle

Dave’s Special Salad

Maple Crème Brûlée

Taco Salad

$35

Pizza O p tion s

Veggie Classic Meat Lovers The Works

Ariel’s Restaurant

Positive Pie Tap & Grill

Closed Monday and Tuesday.

Full dish descriptions available online.

29 Stone Road, Brookfield, 802-276-3939

Appetizer O p tio n s

Wild-Leek-and-Potato Soup With roasted-ramp-and-potato dumplings

Three Oysters on the Half Shell

With pickled-ramp-and-mustardseed mignonette

Fat Toad Farm Goat Cheese Soufflé

With red onion marmalade, sourdough croute and baby greens with citrus-lime vinaigrette Entrée O p tion s

Grilled Hanger Steak with Smoked Sea Salt and Pimentón With Springbrook Tarentaise scalloped potatoes and Romesco sauce

Pan-Seared, Organic Shetland Salmon Filet

With spring-dug parsnip puree, pea shoots and carrot-butter sauce

Wood-Oven-Roasted Vermont Porchetta

With rosemary and fennel pollen, duck-fat-roasted potatoes and greens with house-smoked bacon

Vermont Ricotta Gnocchi with Spring Vegetables With tarragon chimichurri and Parmesan tuile

65-69 Main Street, Plainfield, 454-0133

$10 Soup-and-Salad Lunch Special

$10 Lunch Special

$25 Dinner

app op t i o n s

A pp op ti ons

S o up O p t i o n s

Fried Brussels Sprouts

Fried Calamari

House Soup

Minestrone with chickpeas, kale and a pesto swirl

Soup of the Day

D e ss e rt O p t i o n s

S a lad O p t i o n s

Dark-Chocolate-andSalted-Caramel Bar

Caesar Salad

Toasted-Almond-andDried-Cherry Semifreddo With citrus tuile

$35

With house dressing, lemon, croutons and shaved Parmesan

Mista Salad

With fresh Roma tomatoes, shaved radish and house herb vinaigrette (gluten free, vegetarian)

With Sriracha aioli (vegetarian)

Pickle Plate

House-pickled cucumbers, green beans and beets (gluten free, vegan) san dw i c h es

All sandwiches come with a choice of fries or greens

Housemade Bean Burger Turkey CranApple Sandwich Bahn Mi

Slow-roasted pork shoulder, housepickled slaw, Dijon cream cheese and fresh cilantro on house bun

Ricotta-andAlmond-Stuffed Pickled Beet Pickle Plate Entr ée Op ti ons

Chicken Scallopini

APRIL 26-MAY 5

west glo vespr e•cial j ay e•vebnts roo kf scihed e l d u•lep l ai n fi e ld

$25 DINNER

NEK Garden Style

830 Jay Peak Road, Jay, 327-2500

Steak-and-SweetPotato Succotash (gluten free)

Housemade Ricotta-andSpinach Tortellini (vegetarian)

Dessert Op ti ons

Chocolate Eclair Pie Italian Cheesecake Blood OrangeRosemary Sorbet

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Cornerstone Pub & Kitchen 47 North Main Street, Barre, 476-2121

Capitol Grounds Café 27 State Street, Montpelier, 223-7800

Closed Sunday and Monday.

APRIL 26-MAY 5

AP P et i ze r O P t i O n S

en t r ée O P t i O n S

Sp Ecial E vEnTS Sc H ED u lE

b arrE • M O n Tp Eli Er

Kale-Cranberry Salad

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

New Zealand Rack of Lamb

Kale, dried cranberry, walnuts, Parmesan and lemon-honey vinaigrette

Grilled rack of lamb with sweet pea couscous, zucchini, summer squash and curried garlic sauce

Shrimp and Grits

pan-Seared Sea Scallops

Stone-ground grits, Vermontstyle with Grafton Village Cheese Company aged cheddar, butterpoached shrimp, cherry tomatoes, scallions and Cajun lobster sauce

Heirloom Tomato Consommé

Heirloom tomato, edamame and crouton

Diver scallops with asparagus risotto, speck ham and Parmesan-cream reduction

Quinoa Ravioli

Bok choy, vegetable quinoa, zucchini, summer squash, sweet peas and tomato-soy broth D eS S ert O P t i O n S

Choice of Ice Cream

From Scout’s Honor in Waitsfield

Maple Crème Brûlée

$35

Hunger Mountain Coop Deli and Café 623 Stone Cutters Way, Montpelier, 223-8000 CO - O P C O m B O

Choice of Burrito

Options include breakfast burrito, Mexican Barbecue, Five-Star Hoisin and Yellow Curry. Add-ons such as avocado, guacamole and sour cream cost extra.

Bag of Chips Choice of Cookie From Our Bakery Choice of Honest Tea

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$10 luncH SpEcial

Choose a beverage, half sandwich and side combo, or beverage and whole sandwich

$10

S A n Dw i C h OP ti OnS

BeV er Age OP ti OnS

Grilled Cheese With Apple

16-ounce Hot or Iced Coffee or Tea

Red Hen Baking Company’s Mad River Grain bread, grilled with Cabot cheddar, crisp apple and sharp honey-Dijon spread

Club Turkey

Red Hen Baking Company’s Cyrus Pringle toast with aioli, North Country Smokehouse turkey and applewood-smoked bacon, Cabot cheddar, greens, tomato and red onion

prosciutto di parma

Red Hen Baking Company’s fresh-baked baguette with pesto aioli, Maplebrook Fine Cheese’s mozzarella, prosciutto di Parma, fresh arugula, salt, cracked pepper and balsamic glaze

16-ounce Fresh-Squeezed Sparkling or Flat Lemonade 12-ounce Latte or Chai Si De OP ti OnS

Fresh Greens with Balsamic Vinaigrette Cup of Soup du Jour Cup of Greenfield Highland Beef or Veggie Chili Quinoa Tabbouleh Salad Vermont Cookie Love Cookie

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

This menu may change based on availability of product.

A PPet i z er OP ti OnS

Vermont Salad

Mixed greens topped with Vermont Butter & Cheese Creamery goat cheese, cranberries, golden raisins, toasted pecans, cucumbers, red onions and Vermont-maplebalsamic vinaigrette

J. Morgan’s Signature Salad Crisp romaine, blue-cheese crumbles, Kalamata olives and cherry tomatoes with a balsamic vinaigrette

Loaded potato Chips Fred’s Calamari en t r ée OP ti OnS

pappardelle and Wild Mushrooms

Wide egg pasta, with a blend of wild mushrooms, shallots, garlic, fresh herbs, a touch of butter, Parmesan cheese and white truffle oil. May also be served with smoked chicken

Filet and Caramelized Onions Our center-cut filet, pan-seared and served with caramelized-onion-andblue-cheese sauce

Millionaires Cakes

Maine lobster, lump crab, shrimp, garlic, onions and fresh herbs.

Combined and pan seared, then served on a bed of spinach with lemon-caper-butter sauce

Tomato-Fennel Haddock

Served with a sauce made with caramelized fennel, onion, tomato, basil and Sambuca DeSSert OP ti OnS

J. Morgan’s Whiskey Cake Devil’s Food Cheesecake Tropical passion

Ben & Jerry’s sorbet, fresh fruit and berries, drizzled with fruit coulis

$35

Kismet

La Brioche

52 State Street, Montpelier, 223-8646

89 Main Street, Montpelier, 229-0443

Closed Monday and Tuesday.

Closed Sunday.

House Pâté Plate

$10 Lunch Special

$10 LUNCH SPECIAL

With sparkling wine jelly

Drin k O p tions

Kale Caesar Salad

Mimosa

E n t ré e O p t i o n s

Fresh-Pressed Juice

Vegetarian Pastry

Daily Special

Daily Panino (Wednesday) Classic Burger or Veggie Burger (Thursday) Fish-and-Chips (Friday)

Roast Quail

With fennel stuffing and glazed spring vegetables

Smoked Beef

Pot roast, vegetables and butter pastry

Poached Scallops

With beluga lentils, watercress and lemon

$35 Dinner

D e ss e rt O p t i o n s

Vegan menu or $15 wine pairing available upon request

Strawberry Pavlova

Appetizer O p tio n s

Saffron Risotto Cake

Moroccan Carrot Soup

Maple Crème Brûlée

With spring-garlic oil

Beet Salad

With fried-goat-cheese crouton and watercress

NECI on Main

Positive Pie (Montpelier)

118 Main Street, Montpelier, 223-3188

22 State Street, Montpelier, 229-0453

Lunch and dinner served Tuesday through Saturday.

$15 Déjeuner à la Française Lunch Special

Served at 118 Bar & Lounge, downstairs at NECI on Main

App oP tions

A Tast i ng T ri o

Salad Wholesome, Single-Vegetable Soup Entr é e O p tion s

Provençale Double-Baked Ratatouille

Topped with softpoached duck egg, grilled baguette and roasted pepper coulis

Plat du Jour De ssert

Café Gourmand

A shot of Nespresso forte and a three-bitesized dessert

$15 Tapas Menu

Artichoke Stuffed with Vegetables à la Grecque Grilled Salmon With Spinach and Saffron In a true Hollandaise sauce

Mini Paella

With shrimp, mussels, our own chorizo and chicken

E n t r ée O p t i o n s

Duck Breast à la Plancha Over-Easy

Served with braised endive sous-vide and orzo

Fresh Salmon, Steamed Over Green Tea

Crisp vegetable julienne, jasmine rice cake and red curry coconut sauce

Handmade OpenFaced Ravioli

$25 Dinner

Roasted vegetables, wilted baby spinach and mushroom emulsion

A pp o P t i o n s

D essert

French Onion Soup Sun-dried Tomato and Chèvre Soufflé Beet Carpaccio

Chef Michelle Buswell’s Sweet Start Smackdown Creation

A ppet i z er O p t ions

Mista Salad, Caesar Salad, Tomato-Fennel Bisque, Roasted-Garlic-White-Bean Soup $ 25 E n t r ée O p t i o n s

Pan-Fried Zucchini Fritters With crème fraîche and cherry tomato salad

Pan-Seared Scallops

With Niman Ranch pork belly, warm fennel slaw and citrus vinaigrette

Grilled Antipasti

Grilled eggplant, grilled pepper, olives and capers, mozzarella and sherry vinaigrette

sp e cialmoe ve ntnts p e l i sc e r hed u le

Classic Benedict (Saturday & Sunday)

Filled with braised mushrooms, fresh cheese, thyme and cream

Come and enjoy the creative sandwiches, soups and desserts that our New England Culinary Institute B.A. students have created. Bakery-fresh fare changes daily.

APRIL 26-MAY 5

$35 Entr ée Op ti ons

Gnocchi and Rapini

With extra-virgin olive oil, chili flakes, garlic and ParmigianoReggiano

Peppercorn-Crusted Salmon With cannelini beans, green beans and roasted tomato vinaigrette

Chicken Marbella

Statler chicken breast, olives, capers, prunes, crispy polenta and green beans

D essert O p t i ons

Limoncello Crème Brûlée, Tiramisu, Torta Caprese, Cannoli

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Salt

207 Barre Street, Montpelier, 229-6678 Items may change due to availability of seasonal ingredients. Closed Monday.

APRIL 26-MAY 5

MO nTp El i Er • M i D D lESE x

Sp Ecial E vEnTS Sc H ED u lE

#vtrw

No lunch on Sunday.

$25 DinnEr

$10 luncH SpEcial

Maple-glazed pork belly buns, fennel, apricot

en t r ée OP ti OnS

Roasted Jerusalem artichoke soup, spring pesto, tahini crème fraîche

Includes soft drink of your choice

e n t r ée O P t i O n S

pastured-veal ragout, ramp risotto, peas Mussels, squid, squid-ink angel hair, tarragon-andpiment-d’espelette beurre blanc Sautéed mushrooms, herbed dumplings, truffle oil, baby greens, shaved asparagus D e S S e rt S A m Pler ( FO r 2)

Flourless chocolate cake Bloomy-rind cheese Maple corn cake, rhubarb compote, whipped cream

A P P eti zer OP ti OnS

Spaghetti and Meatballs White-Wine-poached Sole*

Arugula-andGorgonzola Salad* Blue-Corn-Crusted, Fried Oysters with Lemon Aioli Tapenade Bruschetta With Feta Cheese

With lemon caper sauce, grilled vegetable

Seared Scallops*

entr ée OP ti OnS

With arugula-shaved-fennel salad in an orange-saffron vinaigrette

panini of the Day With french fries

Grilled New York Strip*

With Parmesan mashed potatoes, broccolini and red-wineGorgonzola sauce

Sautéed Jumbo Shrimp, Spinach and Tomatoes

With a truffle-mascarpone cream sauce, over lobster ravioli

Vegetable primavera

Vegetarian entrée with white-winepesto sauce over linguine DeSSert OP ti OnS

$35

Key Lime Mousse* Flourless Chocolate Cake* Affogato* * Gluten-free selections

Three Penny Taproom

Red Hen Bakery

108 Main Street, Montpelier, 223-8277

961B Route 2, Middlesex, 223-5200

Menu changes daily based on seasonal products, and guests can chose any two items from the regular menu.

In order to use only the freshest local produce in our soups and sandwiches, options will change daily. Below are some examples.

S AmPle D i S h eS

$10 luncH SpEcial

Roasted Spring Vegetables and Farmers Cheese Chopped Chicken Liver and Dark Bread Carrot-Buttermilk Soup Spring Greens and Sheep-Milk Cheese Farro, pickled prunes and Greens

Tag your tweets and Instagram pics with

3 Main Street, Montpelier, 223-0229

AP P et i z er O P t i O n S

Sugarsnap peas, mint, roasted radishes, housemade ricotta

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

Sarducci’s Restaurant and Bar

Chorizo, White Beans and Fried Egg Creamed Mushrooms and Toast

$15

SA nDwi C h OP ti OnS

Ginger Beef Ham with Apricots Line-Caught Tuna Egg Salad Mozzarella and Red pepper Grilled Cheese

Plain or meat-enhanced S Ou P OP ti OnS

Mulligatawny Stew Cream of Mushroom

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Local Black Bean Chili

Blue Paddle Bistro

Piecasso Pizzeria & Lounge

Closed Sunday, Monday and Tuesday.

All items are subject to change depending on seasonal availability

A PPet i z er O P t iOnS

316 Route 2, South Hero, 372-4814

Gorgonzola-Crusted Filet Mignon

APP etizer O P tiOn S

Sautéed Tiger Shrimp

Topped with caramelized onions over mashed potatoes, with sautéed grape tomatoes and fresh basil and garlic. Finished with a balsamic drizzle

Over sweet-potato-chipotle grits with a cilantro-and-green-onion sauce

Spicy Duck-and-Veggie Spring Rolls

Butternut-SquashStuffed Ravioli

With the sweet Thai chile sauce

In rosemary-maple cream with dried Craisins and walnuts. Finished with Gorgonzola and apple

Soup of the day

D e S S e rt

With a grilled-veggie-andcouscous salad

Brownie Sundae

Caesar Salad

Side Caesar Salad Cup of our Seasonally Inspired Soup en t r ée O P t i OnS

Chicken piccata

Pan-roasted chicken breast with lemon-caper-butter sauce, garlic-Parmesan mashed potatoes and sautéed vegetables

Shrimp Scampi

Jumbo shrimp, sautéed with garlic, fresh basil and grape tomatoes, tossed with linguine in a white-wine sauce

Risotto pomodoro

Creamy Parmesan risotto, folded gently with plum tomatoes, fresh basil, roasted garlic and zucchini

With locally made Island Homemade Ice Cream and homemade chocolate sauce

With homemade dressing, croutons and fresh Parmesan

Mixed Green Seasonal Salad

$35

e ntrée O P tiO nS

D eS S ert O P t i OnS

Cannoli Brownie à la Mode

With whipped cream and chocolate sauce

$25

Oat-and-Curry-Crusted Chilean Sea Bass

With mango-and-strawberry risotto

Mixed Grill

With honey-mustard-glazed quail, tiger shrimp and red-pepper-greenonion-and-asiago pancake, with grilled asparagus

Maple City Diner

17 Swanton Road., St. Albans, 528-8400

One Federal Restaurant & Lounge 1 Federal Street, St. Albans, 524-0330

Meal includes Vermont Coffee Company dark roast.

S ki l l et O P t i O n S

Vermonter Skillet

A PPet i z er O P t i O n S

prime Rib Rolls

Hungry Man Skillet

Sliced prime rib, sautéed onion, bacon, crumbled blue cheese and Green Mountain Farms cream cheese in an egg-roll wrapper

philly Cheese Steak Skillet

With a traditional white-wine-garlic sauce and fresh herbs

Granny Smith apples, caramelized onions, bacon and cheddar cheese over home fries and topped with two eggs Bacon, sausage, ham and cheddar cheese over home fries and topped with two eggs Shaved steak, sautéed onions, peppers and cheddar cheese over home fries and topped with two eggs

Flatlander Skillet

Tomatoes, spinach, sautéed onions and peppers and feta cheese over home fries and topped with two eggs D e S S e rt O P t i O n S

Maple Whoopie pie, Maple Cream pie, Maple Sticky Bun

$15

APRIL 26-MAY 5

pEI Mussels

m i X eD g r een S A lA D

entr ée OP ti OnS

Maple-Bacon Chicken

Grilled chicken breast with a caramelized onion, bacon and maple gastrique. Served with cheddar smashed potatoes and sautéed vegetable medley

SOuTH Sp Ecial H ErO •E vEnTS STO wE Sc• HST.ED ualb lE an S

Rosemary-Marinated Lamb Lollichops

1899 Mountain Road, Stowe, 253-4411

Meat Loaf

Like momma’s homemade, with a One Fed twist. Fresh-ground Boyden Farm beef, topped with our barbecue sauce and tobacco straw onions, with a side of cheddar smashed potatoes, and sautéed vegetable medley

Tequila-Lime Shrimp Salad

Fresh greens, tomato, cucumber, red onion and pepper Jack cheese, tossed with a tequila-lime-honey vinaigrette and topped with grilled shrimp. Gluten-free. Can be made vegetarian and vegan.

$25 S i gnAtu r e C OC ktA i l

The Vermont Gimlet — $7

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

FinD FOODiE EvEnTS

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Arvad’s Grill & Pub

3 South Main Street, Waterbury, 244-8973 AP P et i z er O P t i O n S

Green Mountain Coffee Café & Visitor Center 1 Rotarian Place, Waterbury, 877-879-2326

Conch Fritters

A sampling of the famous Caribbean snack with house tartar sauce

APRIL 26-MAY 5

Chef’s Daily Flatbread

Please ask your server for our chef’s choice e n t r ée O P t i O n S

portobello, Spinach & Goat Cheese Quesadilla

A flour tortilla, stuffed with portabella mushrooms, onions, peppers, spinach and Vermont Butter & Cheese Creamery chèvre

Chipotle-Cherry pork Chop

Grilled boneless, center-cut pork chop, marinated in chipotle and cherries.

Topped with pineapple-cilantro salsa

Vermont Smoke & Cure Italian Sausage

waTErbury

Sp Ecial E vEnTS Sc H ED u lE

TEll THE wOrlD HOw grEaT vErMOnT TaSTES! Tag your tweets and Instagram pics with

#vtrw

Vermont-made Italian sausage, sliced and sauteed with onions, bell peppers and mushrooms. Finished in a red-wine-garlic-parsley oil and served over linguine D e S S ert O P t i O n S

Berry Crisp

Mixed berries, baked and served warm with Ben & Jerry’s vanilla bean ice cream

Arvad’s Tollhouse

$10 luncH SpEcial Medium Maple Supreme

A Waterbury favorite. We start with a freshly brewed coffee of your choice, Vermont maple syrup and a touch of light cream, hot or over ice.

Add a dollop of whipped cream for an extra-special treat C hOi C e OF SA nDwi C h Or S Ou P

Each morning we prepare salads and sandwiches using fresh, local ingredients, including salad dressings made by Michael’s on the Hill.

Options may include:

Smoked Ham

With cheese, pickled onions and honey mustard

Roast Turkey

With Cabot cheddar and cranberry aioli, served in a pita

Misty Knoll Farm Turkey Salad

With mixed greens, veggies and lemon vinaigrette

Grilled Chicken and Mixed Green Salad

With Craisins, sunflower seeds and homemade blue-cheese vinaigrette

Homemade chocolate-chip blonde brownie, served warm with Ben & Jerry’s vanilla bean ice cream, hot fudge, Cabot whipped cream and candied walnuts

$25

Hen of the Wood at the Grist Mill

Maxi’s Restaurant

92 Stowe Street, Waterbury, 244-7300

47 North Main Street, Waterbury, 244-0910

Closed Sunday and Monday.

Dinner served Wednesday through Sunday. Lunch served seven days a week.

For Vermont Restaurant Week, chef Eric Warnstedt will offer a three-course menu, featuring any appetizer, entrée, and a single cheese plate from the entire menu with no restrictions.

To best utilize the freshest seasonal produce, the bill of fare will change nightly.

$35

$10 luncH SpEcial

$25 DinnEr

pulled pork Quesadilla

A P P eti zer OP ti OnS

Maxi’s slow-cooked pulled pork and Vermont cheddar in a grilled flour tortilla, served with Spanish rice, salsa and sour cream

Grilled Eggplant panino

Grilled eggplant, roasted red peppers, spinach, Vermont Butter & Cheese Creamery goat cheese and homemade pesto on grilled and pressed white bread

Burger and a Switchback

$15 DinnEr A PPet i z er OP ti OnS

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Cup of Soup or Salad en t r ée

Zucchini parmigiana D eS S ert OP ti OnS

Vermont Maple Cheesecake Awesome Chocolate Cake

Cup of Soup or Salad entr ée OP ti OnS

Cioppino

Mussels, scallops, shrimp and cod in a tomato-garlic wine sauce served with garlic bread

Steak à la Dank

Ten-ounce steak topped with bluecheese cream sauce and caramelized onions, served with a baked potato and vegetables DeSSert OP ti OnS

Vermont Maple Cheesecake Awesome Chocolate Cake Si gnAtu r e C OC ktA i l

The Vermont Gimlet — $7

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

Prohibition Pig

The Reservoir

23 South Main Street, Waterbury, 244-4120

1 South Main Street, Waterbury, 244-7827

AP P et i ze r O P t i O n S

A PPet i z er O P t i O nS

Hearty Spring Salad

Oysters

With Champagne mignonette

Truffled Mushroom Toast

With rye croutons

e n t ré e O P t i O n S

en t r ée O P t i O n S

Grilled Red Hen Baking Company bread, truffled crimini mushrooms

pit-Smoked Chicken

Half chicken, hush puppies, slaw and collards

Kadhai Tempeh

Cauliflower, green pepper, tomato, garam masala and basmati rice

pork Ragu

Braised pig cheeks, cured belly, house sausage and tomato sauce over fresh pappardelle D e S S e rt O P t i O n S

Key Lime pie Triple-Chocolate Oreo Cake

$25

Kale Caesar

Eggplant Roulade

Roasted peppers, chèvre, arugula and house marinara

pork

I.P.A. pork carbonara with wild onions and mushrooms, and house egg noodles

Trout

Seared rainbow trout with bacon, scallions, tarragon-roasted potatoes and bean salad D eS S ert O P t i O nS

White-Chocolate Bread pudding Strawberry Shortcake

$25

The

RESERVOIR Downtown Waterbury - 244-7827

Michael’s on the Hill

Big Picture Café & Theater

We are happy to substitute a vegetarian entrée option.

Our full spring menu is also available. Closed Tuesday.

$10 luncH SpEcial

4182 Waterbury-Stowe Road, Waterbury Center, 244-7476

S i X- CO u rS e me A l

Ramp Vichyssoise Fondue Fritters with Bundner Fleisch & House pickled Vegetables Client: Prohibition Pig Date: 01/23/12 Job Title: Beer Advocate Ad

Scale 1:1 Keyline to print: NO

Colors Cyan

Magenta Yellow Black

Alpine Rabbit Ragout with Herbed polenta Production Notes:

The artwork and materials for this piece is to be examined carefully upon receipt.

If material is deficient or does not comply with your requirements, please contact: Driven Studio - Jeff Price 1 Lawson Lane, Studio 140 Burlington, VT 05401 802.343.4665 / jeff@drivenstudio.com

48 Carroll Road (off Route 100), Waitsfield, 496-8994

C uP O F S O uP

Switchback Slow Burn Chili

A hearty meat chili, slow-cooked with Vermont’s favorite Switchback Ale

Butternut-Bacon Bisque Tuscan Bread Soup

An Italian version of onion soup, served over roasted bread

Soup du Jour

Rabbit Confit & Sausage with Mushrooms, Spring Vegetables & Whole Grain Mustard

h A lF S A n Dw i C h

Swiss Chocolate Mousse with Kirsch Cherries

Grilled Cheese

Green Mountain Coffee or Vermont Artisan Tea Selections

$35

APRIL 26-MAY 5

waTErburySp•Ecial waTErbu E vEnTS ry cSc EnTEr H ED u•lEwai TSF iE lD

Arugula, farro, roasted Brussels sprouts, grapes, hazelnuts, Parmesan and honey-shallot vinaigrette

Classic BLT Turkey Sandwich

Served with chips or side salad D eS S ert

Cookie of the Day

FinD FOODiE EvEnTS

vermont restaurant week.com

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