2016 Vermont Restaurant Week Menu & Event Guide

MENU & EVENT GUIDE

APRIL 22-MAY 1, 2016

vermontrestaurantweek.com PREMIER SPONSORS

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TO BENEFIT Brought to you by the community of

get out and dine out!

Ladies and gentlemen, it’s time to loosen your belt buckles — the foodie event of the season is here.

For 10 days, more than 100 restaurants in Brattleboro, Burlington, Montpelier, St. Albans, Rutland and beyond will o˜ er special prix-fixe menus at one of three price points — $20, $30 or $40 per person — depending on the fare. These a˜ ordably priced three-course meals please palates and wallets with the best each eatery has to o˜ er.

Try lunch, brunch and breakfast specials, too.

Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s locavore ethic, strong farm-to-table systems and award-winning chefs who utilize seasonal ingredients in inventive, accessible cuisine. Save room, too, for an array of foodie festivities benefiting the Vermont Foodbank. Tables and special events fill up fast, so make your reservations early. Start planning your appetizing adventure at vermontrestaurantweek.com.

Hungry to give? Donate to the Vermont Foodbank — the beneficiary of Restaurant Week. Seven Days will donate 10 percent of sponsorship fees and 100 percent of event admissions to the Vermont Foodbank — but we need your help to beat our 2015 total!

Last year, with your help, we raised more than $20,000 for the Vermont Foodbank. This year, the Vermont Community Foundation will, once again, match our donation up to $5,000. Please help us connect all Vermonters with healthy, local food.

Join Vermont Creamery and become part of the B the Change Team, people using business as a force for good.

Join us at BTheChange.com

• vermontcreamery.com

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Want to make a donation?

• Donate at vermontrestaurantweek.com or make a donation at any Vermont Restaurant Week event.

• Shop at City Market/Onion River Co-op! The Vermont Foodbank is a 40 percent partner in the co-op’s Rally for Change program, which encourages customers to round up their total at the register.

Stop by and round up!

SPECIAL EVENTS SCHEDULE ☛ THURSDAY, APRIL 21

Foodies get the first bite at this exclusive tasting event where select chefs preview select items from their Vermont Restaurant Week menus. Guests THE vote on their favorites, MAIN EVENT and deserving chefs take home the prize for “Best Bite.” Shawn Lipenski from Velvet Catering and Events emcees the show. Proceeds benefit the Vermont Foodbank.

Thursday, April 21, 7-9 p.m., Higher Ground Ballroom, 1214 Williston Rd., S. Burlington.

Limited tickets available. $15 adv./$20 at the door. highergroundmusic.com

Culinary Pub Quiz

☛ TUESDAY, APRIL 26 Compete for prizes in seven rounds of foodie trivia hosted

by Seven Days and Top Hat Entertainment. Limited space. Preregistration at vermontrestaurantweek.com is required.

Tuesday, April 26. Doors open at 6 p.m. Trivia: 6:30-9 p.m.

Nectar’s, 188 Main St., Burlington. Info, 658-4771.

FILE: MATTHEW THORSEN

TRIVIA CONTEST

Feeding Frenzy ☛ ALL WEEK LONG!

CONTEST

FILE: KYM BALTHAZAR

Foodies compete against one another in a statewide Instagram scavenger hunt.

The challenges will be announced at the start of Restaurant Week and the participants will have until Thursday, April 28, to complete the tasks. The winner will receive two tickets to the Vermont Brewers Festival, two tickets to the Vermont Cheesemaker Festival and an overnight stay and brunch for two at the Hilton. More details to come at vermontrestaurantweek.com.

☛ WEDNESDAY, APRIL 27

Vermont’s weather is evolving in wild, unpredictable ways. Longterm meteorological trends show the state becoming warmer and wetter. How will farmers adapt to the environmental upheaval and keep food growing through fast-shifting weather patterns?

How will these changes ripple through the distribution chain — and how will they a˜ ect what Vermonters eat in restaurants and institutions and at family tables? Join a panel of local experts for a lively discussion on the challenges and rewards of growing food in a changing climate — now and into the future.

Experts include: • Andy Jones, Intervale Community Farm • Joshua Faulkner, UVM Extension • Je˜ Jones, Vermont Hydroponic Produce/ Upper Valley Produce • Eleanor Tison, Green Mountain College

SP EC IAL E VENTS

The Dish: Farming in the Time of Climate Change

PANEL TALK

Wednesday, April 27, 5:30-7 p.m. ArtsRiot, 400 Pine St., Burlington, $5 donation. Info, 540-0406.

Belly Laughs ☛ THURSDAY, APRIL 28

Laughter is a proven way to burn calories. That’s not a joke — it’s a fact!

Join members of Vermont Comedy Club’s professional improv comedy troupe as they perform a food-themed improv show using their sharp wit to build fast-paced and hilarious scenes on the spot.

COMEDY

Two shows! Thursday, April 28, 7 & 8:30 p.m. Vermont Comedy Club, 101 Main St., Burlington, $10 (50% donated to Vermont Foodbank).

Reserve your tickets at vermontcomedyclub.com.

FIND FOODIE EVENTS

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Menus in this section will be o˜ ered April 22-May 1 unless otherwise noted. Some are abridged for space.

Reservations are recommended for all. For the latest information, visit vermontrestaurantweek.com.

R E S E RVAT I O N P LA NNER

= New participant in 2016

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R U Y O T E ME , T N O M ER V Y HE Let’s devour hunger

together!

! . .

F F .

B W E N

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die Fri (Best Foo

Vermont Restaurant Week coincides with publication of the 2016 edition of 7 Nights: The Seven Days Guide to Vermont Restaurants & Bars Bars, available free throughout the year at hundreds of locations around Vermont.

The Vermont Community Foundation is proud to once again match total donations up to $5,000 made to the Vermont Foodbank during Restaurant Week.

DONATE NOW: VERMONTRESTAURANTWEEK.COM

Since 2012, the Community Foundation has awarded more than $1.6 million in grants through its Food and Farm Initiative to help connect all Vermonters with healthy, local food. Learn more at vermontcf.org/localfood.

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PARTICIPATING RESTAURANTS

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Closed Monday.

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

Carrot, Lemon and Ginger Soup

Local Gelato

Assorted flavors; served with a hazelnut to° ee cookie

With a little cream, served hot

Strawberry Panna Cotta

Fried Brussels Sprouts

˜ e Lobby ...................................................... 11 Lucky Next Door .........................................32 Maple City Diner ......................................... 21 Maxi’s Restaurant........................................17 Michael’s on the Hill ................................... 18 Misery Loves Co. .....................................25 Mule Bar........................................................25 NECI on Main ............................................... 15 New Moon Café ...........................................32 One Federal Restaurant & Lounge ........ 21 Our House Bistro ........................................25 Park Squeeze ........................................... 13 ˜ e Parker House Inn & Restaurant .......9 Pascolo Ristorante.....................................32 Pauline’s Café...............................................25 Peter Havens .............................................8 Pingala Café & Eatery ............................32 Pizza Barrio ................................................. 33 Pizzeria Verità ............................................ 33 Popolo .......................................................... 7 Positive Pie (Barre) .................................... 14 Positive Pie (Hardwick)............................. 19 Positive Pie (Montpelier).......................... 16 Positive Pie Tap & Grill ...............................17 Prohibition Pig .............................................17 ˜ e Quechee Inn at Marshland Farm 10 ˜ e Reservoir Restaurant & Tap Room .17 Revolution Kitchen ................................... 33 Rí Rá Irish Pub ............................................ 33 Roots the Restaurant................................ 10 Sarducci’s Restaurant and Bar ................ 16 ˜ e Scuffer Steak & Ale House .............. 34 Shanty on the Shore................................. 34 Sherpa Kitchen .......................................... 34 ˜ e Skinny Pancake ................................. 34 Simon Pearce Restaurant ........................ 10 Sotto Enoteca............................................. 35 Starry Night Café ........................................ 12 Storm Café ................................................... 12 Stowe Bowl ............................................... 19 Superfresh! Organic Café ........................9 Sweetwaters............................................... 35 Table 24 ..................................................... 10 Tavern at the Essex: Vermont’s Culinary Resort & Spa ................................................22 ˜ e Tavern Restaurant ...........................9 ˜ ai Dishes .............................................. 35 ˜ ree Brothers Pizza & Grill.....................22 ˜ ree Penny Taproom............................... 16 Toscano Café and Bistro ..........................23 Tourterelle.................................................... 12 Trattoria Delia ............................................ 35 Tulsi Tea Room ........................................ 16 Two Brothers Tavern ................................. 12 Waterworks Food + Drink .........................26 Whetstone Station Restaurant & Brewery ...................................................9 ˜ e Windjammer Restaurant .................24

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DESSERT OP TI ONS

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Dredged and served with a spicy rémoulade

Steamed cream pudding drizzled with strawberry sauce

Shiitake and Arugula Salad

Maple Bourbon Crème Brûlée

Crispy fried shallots, shaved Romano S EC O N D C O UR S E O P T I O N S

$30

Farro Risotto

Parmesan, cream, spinach, poached egg

Lemon Basil Pizza

Smoked mozzarella, mascarpone, shaved lemon, basil, additional cheese

Chicken With Artichokes

Sheep’s milk cheese, spinach, cream, orecchiette pasta

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Blue Moose Bistro Italian Restaurant 39 Main St., Brattleboro, 254-6245 Closed Sunday and Monday.

For Vermont Restaurant Week, Blue Moose will o˜ er a four-course menu including choice of appetizer, salad or vegetable; choice of pasta; choice of land or sea entrée; and dessert.

BRAT TLEB O RO / O KEMO VAL L E Y

3 Squares Café ............................................ 13 51 Main at the Bridge.................................. 11 Apple Core Luncheonette & Brew..........18 Ariel’s Restaurant ....................................... 13 Armory Grille and Bar ................................26 ArtsRiot .........................................................27 A Single Pebble ...........................................26 August First Bakery & Café .....................27 ˜ e Bagel Place...........................................24 Bar Antidote ................................................ 13 ˜ e Bearded Frog .......................................24 ˜ e Bench..................................................... 18 Bistro de Margot .....................................27 Black Krim Tavern ................................... 14 Bleu Northeast Seafood ...........................27 Bluebird Barbecue .................................... 28 Blue Cat Steak & Wine Bar ...................... 28 Blue Moose Bistro Italian Restaurant . 7 Blue Paddle Bistro..................................... 20 ˜ e Bobcat Café & Brewery ...................... 11 Charlie B’s Pub & Restaurant at Stoweflake .......................................... 18 Church & Main ........................................... 28 Citizen Cider................................................ 28 City Market/Onion River Co-op ...............29 Cook Academy at the Essex Resort ...22 ˜ e Daily Planet..........................................29 Doc Ponds ................................................. 19 Down Home Kitchen .............................. 14 ¡Duino! (Duende) .....................................26 duo Restaurant .........................................8 East West Café .........................................29 E.B. Strong’s Prime Steakhouse .............29 El Cortijo Taqueria y Cantina .................. 30 Erica’s American Diner .......................... 20 Falls General Store ................................. 14 ˜ e Farmhouse Tap & Grill...................... 30 Fire & Ice Restaurant.................................. 11 Fireworks Restaurant ..............................8 Fusion Grille at Maplewood Lodge .... 20 Grazers ..........................................................23 ˜ e Gryphon ............................................... 30 Guild Tavern.................................................24 Halvorson’s Upstreet Café....................... 30 Hazel ............................................................8 Hen of the Wood ........................................ 31 Idletyme Brewing Company ................ 19 Istanbul Kebab House .............................. 31 J. Morgan’s Steakhouse............................ 15 Joyce’s Noodle House ............................23 Junction at the Essex Resort & Spa ......22 Juniper.......................................................... 31 Kingdom Taproom ................................ 20 Kismet ........................................................... 15 ˜ e Kitchen Table Bistro ..........................23 La Puerta Negra ...................................... 15 Leunig’s Bistro & Café................................ 31 ˜ e Lighthouse Restaurant & Lounge . 21 Linda’s ........................................................ 21

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36 The Square, Bellows Falls, 460-7676

$40

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* = New in 2016

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

vermontrestaurantweek.com

FIND FOODIE EVENTS

vermont restaurant week.com

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duo Restaurant

Fireworks Restaurant

136 Main St., Brattleboro, 254-4141

Vermont Beef

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

Potato-parsnip gratin, onion rings, Dijon bordelaise

Seasonal Soup Winter Greens

Salmon

Local mixed greens, candied pecans, roasted apples, blue cheese, mission figs, white balsamic

Pan-seared salmon, black barley, Brussels sprouts, parsnip pureé, charred leek vinaigrette

B RAT TL EB O RO / O K EM O VALLE Y

Warm Beets

TELL THE WORLD HOW GREAT VERMONT TASTES!

73 Main St., Brattleboro, 254-2073

D ES S ERT O P T I O N S

Orange ricotta, spring greens, hazelnut-sage pesto

Apple-Walnut Cake

Warm apple cider caramel, whipped cream

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

Lamb

Peanut Butter Semifreddo

Locally raised, porter-beer-braised lamb, Moroccan couscous, walnut-sage gremolata

Chocolate ice cream, caramelized peanuts

Mushroom Croquettes

$30

Smoked mustard, rutabaga fondue, cauliflower, Brussels sprouts

Like us on Facebook and mention us in your posts!

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Risotto

Butternut squash, local bacon, sage, fresh mozzarella, pea shoots

Local Field Greens

Roasted beets, spring asparagus, grilled onion, candied walnuts, ricotta salata SEC OND C OU R SE OP TI ONS

Orecchiette Pasta

Crisp pork belly, green peas, lemon, garlic, Parmesan

Brick Oven Pizza

Wild mushrooms, caramelized onion, garlic, arugula, fontina, lemon tru˛ e oil

Max’s Spaghetti With Mussels Chipotle, green onions, cream DESSERT OP TI ONS

New York Cheesecake With Fresh Berries Warm Roasted Pear

Maple, walnuts, cinnamon, mascarpone

$30

Hazel

Peter Havens

75 Elliot St., Brattleboro, 579-1092

32 Elliot St., Brattleboro, 257-3333

Closed Monday.

Closed Monday and Tuesday.

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

FI R ST C OU R SE OP TI ONS

White Bean Chili

Soup du Jour, Garden Salad or Caesar Salad

Cornbread

Spinach Salad

Goat cheese, strawberries, balsamic reduction

Romaine lettuce, housemade Caesar dressing, croutons, warm duck confit

Greek Salad

SEC OND C OU R SE OP TI ONS

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

Fries

#vtrw

Deconstructed Bruschetta (for Two)

Roasted whole garlic, fig tapenade, warm goat cheese, oil-grilled bread

Espresso Crème Caramel

Pastrami, Swiss and Coleslaw on Rye Tag your tweets and Instagram pics with

FI R ST C OU R SE OP TI ONS

Pizza

Sliced fresh tomatoes, fresh mozzarella, pesto, balsamic reduction

BBQ Combo Plate

Three ribs, three wings, two sides D E S S ERT O P T I O N S

Tiramisu, Key Lime Pie or Mixed Berry Pie

$30

Pan-Roasted Duck Breast

French green lentils, caramelized apple, sauce bigarade

Trout Amandine

Pan-seared rainbow trout, brown-butter almond sauce, mushroom-sa˝ ron risotto, asparagus

Housemade Fettuccine Primavera Spinach, cream sauce

10-Ounce Grilled Ribeye

Blue-cheese butter, tru˛ e mashed potatoes, haricots verts DESSERT OP TI ONS

Choose from our menu.

$40

Superfresh! Organic Café

The Tavern Restaurant

Closed Tuesday.

Closed Sunday and Monday.

30 Main St., Brattleboro, 579-1751

$20 ALL-DAY LUNCH/BRUNCH

$30 DINNER

F IR ST C O URSE O P T I O N S

B EVE RAG E OP T I O N S

Oven-Baked Fries

Golden Mylk, Superhero Hot Chocolate, Probiotic Ginger Ale

Mushroom Paté Nori Roll Veggies, avocado, wasabi amino sauce

Soup of the Day Falafel Wrap

Raw dehydrated “falafel,” avocado, veggies, hummus, cashew “tzatziki” sauce

Southwest Breakfast Wrap

Black bean-chipotle spread, cashew cheeze, avocado, salsa, sunseed scramble, veggies, chipotle aioli

Breakfast Bowl

Grain and legume of day, sunseed scramble, avocado, cashew cheeze, salsa, veggies, chipotle aioli DESSERT O P TION S

See $20 menu.

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

Baked & Covered Burrito

Stu˜ ed with grain and legume of the day, greens and seasonal produce; covered with chipotle aioli or creamy herbal daiya cheeze, topped with fresh cashew cheeze, salsa, avocado and sprouts

Raw Pad Thai

Kelp and zucchini noodles, Thai almond sauce, veggies, avocado, cashews, sprouts

$20 LUNCH

Available from 11 a.m. to 3 p.m. during Restaurant Week: one appetizer and one sandwich or burger o˜ the menu.

$30 DINNER F I R ST C O UR S E O P T I O N S

Nachos

S EC OND C OU R SE OP TI ONS

Tavern Meatloaf

Corn chips, house chili, secret beer cheese sauce, shredded lettuce, cilantro crema, pico de gallo

Our famous homemade meatloaf, mashed potatoes, seasonal vegetable

Mussels

Two flour tortillas filled with choice of fish or shrimp, with cilantro crema, pico de gallo and Asian slaw; served with a side of smashed black beans

Steamed with white-wine pesto sauce; served with toast points

Fried Brussels Sprouts

Balsamic glaze, crispy bacon

Haddock or Shrimp Tacos

Tavern Spicy Chicken

Sautéed coriander-and-cuminspiced chicken with peppers in creamy tomato sauce, basmati rice

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

DESSERT OP TI ONS

See $20 menu.

White-Chocolate Cheesecake Raspberry sauce

Raw Cheezecake of the day

Flourless Chocolate Cake

Carrot Cake

À la mode

Maple-Beet Cake

Ginger Crème Brûlée

Chocolate-avocado mousse frosting

Caramelized pears

Whetstone Station Restaurant & Brewery

The Parker House Inn & Restaurant 1792 Quechee Main St., Quechee, 295-6077

36 Bridge St., Brattleboro, 490-2354

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

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

Pretzel Braids

Beer-Brined Grilled Pork Rib Eye

Beer-cheese dippin’ sauce

Housemade Pub Chips

Whetstoner sauce (addictive)

Hand-Cut Fries

Chive oil, Parmesan

Small Caesar Salad Parmesan crisp

Mashed taters, asparagus

Avocado and Smoked Salmon Toast

Red Hen Baking Co. bread, herb dressing

Roasted Beets

“Burnt Ends” Brisket Taco

Tzatziki, pumpkin seeds, watercress

Black-Bean Salad

Vermont-Goat-Cheese-andCaramelized-Onion Tart

Cider vinegar slaw Salsa, corn chips

Daily Specials

Lamb Meatballs

$40

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

$20

Nightly specials

Classic Escargots

Feta, pomegranate syrup, preserved lemons

Strawberry Shortcake

Wild Mushroom Risotto

Manchego cheese, microgreens, white balsamic reduction DESSERT OP TI ONS

Parsley-garlic butter, browned panko

Chocolate Mousse

Roasted pistachio oil, strawberry chutney, mashed Yukon Gold potatoes

Kalamata olives, rosemary

Herbed-Goat-Cheese-Stu˜ ed Portobello Mushrooms Cider vinegar greens, Mediterranean couscous

Slow-Roasted Organic Salmon

BRAT TLEBO RO / O KEMO VAL L E Y + Q U E CH E E

SE COND C O URSE O P T I O N S

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

889 Putney Rd., Brattleboro, 246-1269

Chicken Liver Mousse Bacon marmalade, toast

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

Whole Roasted Trout

Green goddess, charred lemon, roasted new potatoes

“Almost Famous” Lobster Roll Fresh lobster, Alex’s secret Maine recipe, pommes frites

Panko-Coated Chicken Breast Arugula salad, Parmesan curls, lemon, roasted tomato purée, basil oil

FIND FOODIE EVENTS

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The Quechee Inn at Marshland Farm

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

1119 Quechee Main St., Quechee, 295-3133

Herb-Roasted Misty Knoll Statler Chicken Breast

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

Individual plates subject to change.

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

Soup du Jour

Homemade selections change daily

Garden Salad

Mixed field greens, garden vegetables, fresh garden herb vinaigrette

Q U EC H EE + RUTL AN D

Caesar’s Salad

Romaine hearts, white anchovies, crisp croutons, shaved Reggiano cheese curls S E CO N D CO U RS E O P T I O N S

Black Jack Top Sirloin

Black-pepper-encrusted top sirloin steak pan-seared in Jack Daniels bourbon cream sauce, dauphinoise potato, sautéed vegetables

Chicken Chèvre Champignon Boneless chicken breast filet stu° ed with shiitake mushroom and whipped chèvre, wrapped in crisp smoked bacon, dressed with a caramelized shallot pan demi-glace; served with rice pilaf and sautéed vegetables D ES S ERT O P T I O N S

Asparagus Ravioli

Locally crafted asparagus-andmascarpone ravioli, sherried button mushrooms, asparagus tips, candied lemon zest, fresh basil, Mornay sauce

Vermont Cheddar

Wilcox Ice Cream

Featured flavors change daily

Fruit Cobbler

With vanilla bean ice cream

Jonah Crab Cakes

AT

FIND FOODIE EVENTS

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House Greens

DESSERT OP TI ONS

Herb vinaigrette

Sumac-Scented Cauliflower

Vanilla Bean Crème Brûlée

S EC O N D C O URSE OP TI ONS

Raspberry sauce

Pomegranate seeds, charoset, za’atar, Greek yogurt

White Chocolate Mousse Cake Callebaut Chocolate Cake

Northstar Farm Lamb Shoulder Pappardelle

Stra° ord Organic vanilla ice cream, tart cherry compote

Olive-oil-roasted tomatoes, peas, pearl onions, chive crème fraîche, mint, parsley

$40

Grilled Swordfish

Haricots verts, basmati rice, caramelized fennel, Simon Pearce tomato chutney, chervil chimichurri

MARSHLAND FARM

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

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

Grilled Shrimp Skewers

Vermont Maple-andMolasses Braised Pork

Shrimp, mushrooms, cherry tomato, zucchini, fresh herbs, buttermilkkale dip

Cheese Fondue

Blended Vermont cream and cheese finished with blue-cheese gratin and local honey, sliced apples, grilled flatbread

Beet Salad

Chioggia beets, lemon-dressed baby arugula, red peppers, onion, garlic, balsamic, horseradish chèvre

Table 24

24 Wales St., Rutland, 775-2424 FI R ST C OU R SE OP TI ONS

Local pork shoulder slow cooked with apples, vegetables, cider and spices; served with pickled red cabbage, scallion cream, New England-style johnnycakes

Seafood Stew

New England fish, zucchini, tomatogarlic, clam broth, grilled crostini

Vegetable Ragout

Heirloom organic Forbidden rice, stewed assorted vegetables, tomatomushroom broth D ES S ERT O P T I O N S

Carrot Cake Like us on Facebook and mention us in your posts!

Pistachios, watercress, Vermont chèvre, aged balsamic

THE QUECHEE INN

Closed Monday.

#vtrw

Roasted Beet Risotto

Grilled Salmon Char

Grilled salmon fillet topped with orange zest and ginger-infused honey, buttered leeks, toasted spiced pumpkin seeds, rice pilaf, sautéed vegetables

51 Wales St., Rutland, 747-7414

Tag your tweets and Instagram pics with

Sweet-and-sour shallots, Great Hill blue cheese, Vidalia onion vinaigrette

$30

Twin crab cakes, spiced herb-citrus aioli, rice pilaf, sautéed vegetables

Roots the Restaurant

TELL THE WORLD HOW GREAT VERMONT TASTES!

Melted leek and mushroom ragout, tarragon jus

Bibb, Bacon and Blue

Berry Crisp Chocolate Mousse Cake

$30

Daily Soup Parisian Goat Cheese Gnocchi

English peas, carrot, carrot-ginger sauce

Fire-Roasted Corn Salad

Spinach, corn vinaigrette, red onion, spiced cashews, goat cheese SEC OND C OU R SE OP TI ONS

Braised Pork Osso Bucco Gremolata, polenta, jus

Pasta Puttanesca

Olives, capers, tomatoes, sundried tomato cream, anchovy butter, radiatori

Fish and Chips

Ritz cracker-breaded cod, Old Bay-spiced “chips” DESSERT OP TI ONS

Crème Brûlée Salted Caramel Ice Cream Sundae

Whipped cream, chocolate sauce, chopped pretzels

Traditional Tiramisu

$40

The Bobcat Café & Brewery 5 Main St., Bristol, 453-3311

Sample options; menu changes daily.

FIR ST CO U RS E O P T I O N S

51 Main at the Bridge 51 Main St., Middlebury, 388-8209

Closed Sunday and Monday.

Restaurant Week menu only available Wednesday-Saturday.

Warm Spinach Salad

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

DESSERT OP TI ONS

House Salad

Housemade Tiramisu

Vermont Cheddar and Potato Pierogies

Fresh, local, seasonal ingredients, housemade vinaigrette

Caesar Salad

Our famous chocolate mousse, rich without being overly sweet.

Indian spice-braised tomato and cauliflower, housemade paneer, grilled papadam, pomegranate vinaigrette Cider-braised cabbage, honey mustard

French Onion Soup

Bacon, croutons, Gruyère SECO N D CO U RS E O P T I O N S

Moroccan Tempeh Philo Pie

Butternut squash purée, warm spinach salad, ras el hanout, spiced almonds

Vermont Venison-and-Chorizo Meatloaf Garlic mashed potatoes, mustard-rosemary sauce

Smoked Tofu or Lamb “Banh Mi”

Griddled flatbread, spicy Napa cabbage, mint-and-cilantro chutney, peanuts, sweet potato fries

Change daily

$30

Romaine hearts, croutons, shaved clothbound cheddar cheese, house Caesar dressing

DR I NK SP EC I A L S

$5 Vermont pints Select wines or bottles for $19.51

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

14 State Bourbon Burger

Six-ounce, local ground pork, bourbon-bacon jam, Orb Weaver cheese, mustard, whiskey aioli, fried egg

$20

Brazilian Shrimp Stew

Sautéed black tiger shrimp simmered in delicate tomatococonut milk with just the right amount of heat; served over Brazilian rice

Southern Fish and Chips

U.S. sustainable farm-raised catfish dredged in cornmeal flour, coleslaw, housemade Cajun tartar sauce

IPA Mac and Cheese

Local IPA, Vermont cheddar, applewood-smoked bacon, penne, sage and rosemary breadcrumbs

Fire & Ice Restaurant

The Lobby

26 Seymour St., Middlebury, 388-7166

7 Bakery Lane, Middlebury, 989-7463

FIR ST CO U RS E O P T I O N S

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

French Onion Soup Calamari Blackened Prime Rib Strips Fried Mozzarella Triangles SECO N D CO U RS E O P T I O N S

Whiskey Barrel Steak Cod Nor’easter Three Little Pigs Epic Burger Cashew & Vegetable Stir Fry D E S S E RT O P T I O N S

Chocolate Peanut Butter Cake White Chocolate & Raspberry Cheesecake Vermont Mud Pie

$30

The Lobby Polenta Dog

All-natural cob-and-maple-smoked Green Pasture Meats hot dog wrapped in polenta and crispy fried, Dijon-celeriac slaw

BRI STO L + MI D D L EBU RY

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

51 Mousse

Pesto Arancini

Crispy basil pesto risotto balls stu˛ ed with mozzarella, pomodoro sauce

Hamachi Crudo

Watercress salad, grapefruit vinaigrette S EC O N D C O UR S E O P TI ONS

Salmon and Grilled Radicchio Niçoise Salad

Baby greens, fingerling potatoes, haricots verts, olives, hard-boiled egg, creamy oregano dressing

Fettuccini and Clams

Littleneck clams steamed with smoked bacon and braised leeks in white-wine-butter sauce, tossed with housemade fresh fettuccini; served with grilled bread

Buttermilk-Marinated Grilled Pork Loin

Garlic-Parmesan broccolini, creamy polenta, cherry gastrique D ES S ERT O P T I ONS

Choose from our daily o˜ erings.

$40

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Storm Café

Two Brothers Tavern

Closed Sunday and Monday.

Menus also available downstairs at Two Brothers Lounge & Stage.

3 Mill St., Middlebury, 388-1063

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

Roasted Garlic Potato Soup Soup du Jour

MIDDLEBURY + FERRISBURGH + NEW HAVEN

Seasonal Spring Salad

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Caesar Salad

86 Main Street, Middlebury, 388-0002

FI R ST C OU R SE OP TI ONS

Spring Poutine

Hand-cut fries, Maplebrook cheese curds, wild leek gravy

Chilled Three-Pea Soup

English, snow and snap peas, lemon crème fraîche

Asparagus Panzanella

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

Spicy PEI Mussels Beet and Butternut Carpaccio Scallops Wrapped in Bacon T H I RD CO UR S E O P T I O N S

Grilled asparagus, tarragon pesto, baby kale, lemon-Asiago dressing, torn bread SEC OND C OU R SE OP TI ONS

Spring Vegetable Risotto

Arborio rice, wild mushrooms, asparagus, peas, Parmesan

Vermont Pork Schnitzel

Spiced carrot purée, buttered pea fricassee, pea-shoot salad

Grilled Swordfish

Lemon Caper Salmon

Roasted eggplant caponata, baby greens, balsamic vinaigrette

Spring Risotto

DESSERT OP TI ONS

Penne Carbonara

Velveteen Rabbit Cake

Grilled Local Beef

Cream cheese frosting

Preparation changes daily

Death by Chocolate

Fudge brownie, salted chocolate brownie, melted ganache

$30

Lemon-Basil Panna Cotta

Strawberry salsa

$30 Tourterelle

Starry Night Café

3629 Ethan Allen Highway, New Haven, 453-6309

5371 Route 7, Ferrisburgh, 877-6316

Closed Monday and Tuesday.

Closed Monday and Tuesday.

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

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

Tourterelle Salad

Château Bistro Steak

Vermont Cheddar Ale Soup

Lieu Grillé

Shaved fennel, toasted sunflower seeds, Blythedale Farm Gruyère, orange balsamic vinaigrette

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

Grilled Brant Farm hanger flap, cast-iron-roasted potatoes, market vegetable, tru˛ e compound butter

Soupe du Jour Coquilles Saint-Jacques

Line-caught pollock, purée blanche, pickled vegetable

Crêpe Saisonnière

Polenta corn cake, wild mushrooms, grilled scallions; topped with a poached egg

Pan-seared diver scallops, vermouth cream sauce, fine herbs, portobello mushrooms Homemade Andouille sausage, roasted peppers, smoked mozzarella; topped with a poached farm egg

Délice Végétarien

Bacon cracker, chive oil

Grilled Asparagus Salad

SEC OND C OU R SE OP TI ONS

Ricotta Tortellini

Caramelized cipollini onions, toasted pine nuts, roasted carrot sauce, fried sage

Maple-Mustard-Glazed Pork Tenderloin

D ES S ERT O P T I O N S

Cheddar potato gratin, charred ramp pesto

Buttermilk Cake

DESSERT OP TI ONS

Seasonal Crisp

Maple-cream-cheese frosting

Caramel sauce

$40

FI R ST C OU R SE OP TI ONS

Carrot Cake

Chocolate Tru° e Praline Bonbon Cinnamon crème anglaise

$40

3 Squares Café

Bar Antidote

141 Main St., Vergennes, 877-2772

35 C Green St., Vergennes, 877-2555

Breakfast for Dinner

Closed Sunday and Monday.

F IR ST C O URSE O P T I O N S

Matzo Ball Soup House-Cured Gravlax

Grated hard egg, pickled shallot

Spanakopita

Quail egg, lavender honey

Chilaquiles

Short-rib-and-root-vegetable hash, gastrique

Smoked paprika, spring onion E NTRÉES O P TIO N S

Pork Belly Eggs Benedict

Asparagus, goat cheese biscuit, brown-butter hollandaise

PR ES C R I P TI ON NO. 3: BB Q FOR TWO

Cornmeal-Crusted Calamari

Smoked Vermont pulled-pork shoulder, Korean BBQ sauce, housemade spring onion kimchi; served in hot buns

Clotted Cream Scone House jams

Korean BBQ Steamed Buns

Beer Float

PR ES C R I P T I O N NO. 2

Greek Yogurt Parfait

Thai Glazed Asparagus Salad

“Bean to Bar” Brownie Cinnamon whipped cream, marinated berries

Yellow corn grits, pork tasso, jalapeño honey

$30

Sides (choose two)

Housemade maple baked beans; mac and cheese; slaw; housemade breadand-butter pickles; braised greens; Nitty Gritty Grain Company jalapeño cornbread; housemade spring onion kimchi

Antidote’s First Cut Series espresso milk stout, lu•lu vanilla bean ice cream, fresh whipped cream, shaved white chocolate, cherry

Ganache, ice cream Cacao nib granola

Entrées (choose two)

Brisket-and-biscuit; pulled pork sandwich; angry chicken tacos; dry-rubbed house-smoked ribs

Maple Bread Pudding

Maple cream sauce, maple caramel, maple syrup; served warm with vanilla bean ice cream

Blistered asparagus, spicy Thai glaze, shaved radish, cilantro, crushed peanuts

Miso Noodle Bowl

Pan-seared mushrooms, asparagus and kale tossed with Vermont Fresh Pasta Co. ramen in hot-and-sour miso broth, fresh pea shoots, carrots, scallion, cilantro and fried Maple Meadows egg

Strawberry-Rhubarb Upside-Down Cake

Park Squeeze

161 Main St., Vergennes, 877-9962 F I RST CO U RS E O P T I O N S

Ariel’s Restaurant 29 Stone Rd., Brookfield, 276-3939 Closed Monday and Tuesday.

Beet Salad

Roasted red beets, cucumbers, pickled onions, goat cheese, spiced cashews, baby spinach, maple-balsamic dressing

Asian-Spiced Chicken Dumplings Wilted spinach, maple soy sauce

PEI Mussels

Roasted-garlic-and-arugula cream sauce, warm baguette S E CO N D CO U RS E O P T I O N S

Eggplant Rollatini

Basil-garlic tofu rolled in roasted eggplant, baked in tomato sauce, topped with mozzarella cheese; served with garlic bread

Blackened Catfish

Spice-rubbed catfish, fennel-scented rice, arugula, ginger-pear vinaigrette, mango salsa

Roast Duck Breast

Cardamom sweet potatoes, roasted-garlic-buttered green beans, tart raspberry-chile sauce T H I RD CO U RS E O P T I O N S

Sorbet of the Day Dairy-Free Upside-Down Cheesecake Raspberry sauce, whipped cream

Seasonal Mousse

Layered with whipped cream

$30

PI C K 4

Jicama Tacos

Southern Fried Rabbit Leg

Seafood Posole (GF)

Crispy Skate

Crispy shrimp, cilantro slaw, chipotle crema

VERGEN NES + B RO O KFI E LD

Vanilla butter, red-eye gravy, maple syrup

PR ES C R I P T I O N NO. 1

Shredded Duck Chimichanga

Tomme, spring veggies, tomato coulis

Banana-Hazelnut Pancake “Sundae”

Fried Chicken and French Toast

$40 DINNER FOR 2

Buttermilk-dipped, flash-fried calamari, asparagus, Old Bay and ale aioli

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

Deviled Eggs

$30 DINNER

Egg-White Frittata

Smoked chile queso

In cast iron

Fried Oysters

Sunny Duck Eggs

Grits, greens

Artichoke purée, arugula, white beans (GF)

Grilled Vegetable Fattoush Salad

Mideastern-style salad made with grilled vegetables, greens, toasted pita bread, fresh thyme and mint vinaigrette (vegan)

Medallions of Lamb Loin

Spicy Duck Larb

Wild mushrooms, crispy leeks

Spring vegetable ragout, romesco sauce (GF)

Ricotta Gnocchi

Northern Thai-style salad made with ground duck, chiles, toasted rice powder, cilantro and lettuce wraps (GF)

Coconut Tapioca

Pudding with strawberries, passionfruit cream (GF)

Dark Chocolate Cocoa Nib Brownie

Wok-Charred Rice Noodles Tofu, asparagus, spicy Korean chile paste (vegetarian/GF)

Caramel, toasted almond brittle, amaretto semifreddo

$40

FIND FOODIE EVENTS

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13

Black Krim Tavern

Positive Pie (Barre)

Closed Sunday and Monday.

FI R ST C OU R SE OP TI ONS

21 Merchants Row, Randolph, 728-6776

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

Rabbit Roulade

RAND OL P H + BARRE / MONTPE L IE R ARE A

Phyllo, basil coulis, roasted garlic, tomato, balsamic

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Pork Dumplings

Edamame, shiitake, Napa cabbage

Apple-Walnut Salad

Carrot-sage dressing, black rice, spinach, grilled bread

Beet & Pear Soup

Tru˜ e crème fraîche S E CO N D CO U RS E O P T I O N S

vermont restaurant week.com

14

Raspberry Cake

Local Flatbread

Local smoked sausage, caramelized red onion, local artisan cheese, fresh apple, housemade barbecue swirl

Spring Kale Salad

Shredded kale, grape tomatoes, carrot ribbons, shaved purple cabbage, avocado, ginger-red pepper dressing, sesame seeds

Almond ice cream, toasted coconut, balsamic reduction

SEC OND C OU R SE OP TI ONS

Coconut Banana Mousse

Lemon risotto, shaved fennel slaw, wilted baby spinach

$30

Vermont maple glaze, roasted Red Bliss potatoes, Cold Hollow cider-glazed parsnip

Ginger-rum cookie

Pan-Seared Scallops

Cashew-Encrusted Pork Tenderloin DESSERT OP TI ONS

Lemon-Blueberry Cake

Tamarind soy reduction, sweet brown rice, roasted pineapple

White-chocolate-cream-cheese frosting

Masa Trout

Whipped cream frosting, strawberry sauce

Chocolate-Coconut Shortcake

Black and adzuki beans, cinnamonchipotle sour cream, carrot-cabbage slaw

$30

Miso Poached Salmon Soba, cashew, bok choy

Duck Confit Risotto

Blue cheese, baked egg, pistachio

Polenta

Corn and basil salad, smokedpaprika tomato, Parmesan

Falls General Store 7 Cox Brook Rd., Northfield, 485-4551

$6.95 BREAKFAST SPECIALS The Usual

T H UR S DAY

BBQ Pulled-Pork Quesadilla

Two eggs on toasted house baguette, Vermont cheddar, spinach, tomato, onion, chipotle sauce, choice of bacon or housemade maple sausage

House slow-roasted pulled pork with cheddar, caramelized onions and housemade bourbon BBQ sauce; choice of side

Breakfast Burrito Wrap

F R I DAY

Two eggs scrambled with Vermont cheddar and home fries, choice of bacon or housemade maple sausage

$9.95 LUNCH/DINNER SPECIALS MO N DAY

Cubano Sandwich Panini

Slow-roasted pork loin with ham, Swiss, pickles and mustard on housemade bread; choice of side

Fried Chicken Tacos

FIND FOODIE EVENTS

Espresso Panna Cotta

Chocolate-chile ganache, cinnamon whipped cream

Ancho Lime Chicken

T U E S DAY

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

219 North Main St., Barre, 622-8051

With shaved jicama, lettuce, pico de gallo and guacamole; served with rice and organic black beans WE D N E S DAY

Dry-Rubbed Boyden Beef Brisket

Housemade grinder roll, pepper jack cheese, lettuce, tomato, onion, chipotle aioli; choice of side

Fish & Chips

Beer-battered cod, house fries, slaw, tartar sauce

Down Home Kitchen 100 Main St., Montpelier, 225-6665

$30 LUNCH

Includes soup and salad, main course, dessert, and a bottomless cup of Bohemian Co˜ ee Roasters small-batch co˜ ee or loose tea from North Branch teahouse.

S OU P

Chilled Pea Soup

Goat cheese croutons, mint, lardon SA L A D

S AT UR DAY

Cobb Salad

Alaskan Cod

M A I N C OU R SE OP TI ONS

Poached in parchment, with organic asparagus, cauliflower, lemon, herbs, Red Bliss potatoes, red bell peppers; choice of side SUN DAY

All-Day Eggs Benedict

Classic eggs Benedict, ham or spinach and tomato, special hollandaise sauce

Fried Chicken

Potato salad, collard greens, biscuit

Fried Catfish

Coleslaw, grits, corn bread

Baked Mac & Cheese

Beans, collards, corn bread DESSERT

Frozen Key Lime Pie

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

F IR ST C O URSE O P T I O N S

House Salad Wedge Salad Loaded Potato Chips

Crispy, made-to-order chips, bacon, gorgonzola, scallions, creamy blue cheese ranch

Unique creation featuring hand-cut filet

Montréal Ribeye

Dry rubbed, topped with perfect butter and fried onions

Vermont Maple-Ginger Salmon

Seared crispy, glazed with Vermont maple-soy-ginger sauce

Savory Parmesan-Garlic Bone-In Wings

Fresh Strawberry Cake

For Vermont Restaurant Week, chef Crystal Maderia will o˜ er a choice of any appetizer, entrée and dessert from the entire menu.

A seasonal menu will be posted on the Kismet website soon.

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

$40

Traditional Carrot Cake

Just like Momma used to make, just a lot bigger

SE COND C O URSE O P T I O N S

Old-Fashioned Chocolate Cake

$40

Velvety four-cheese sauce and cavatappi pasta topped with the meat of a whole Maine lobster, applewood-smoked bacon and garlic-butter crumbs

Downtown Chicken

Parmesan-and-panko-crusted, topped with thin prosciutto, mozzarella and a touch of marinara, finished with beefsteak tomato, basil-pesto ricotta and arugula

La Puerta Negra

44 Main St., Montpelier, 613-3172

$20 DINNER

$30 DINNER

FIRST C O URSE

F I RST CO UR S E

Yucca Fries

Ceviche

Chipotle aioli

SEC O N D C O URS E

Enchilada

Choice of chicken, veggie or barbacoa D ESSERT

Tres Leches

Whipped cream, toasted coconut

S E CO N D C O UR S E

Chicken Mole Rice, beans D E S S E RT

Orange Flan

Pineapple-apricot compote

NECI on Main

118 Main St., Montpelier, 223-3188 Closed Sunday and Monday.

$15 LUNCH

Includes soft drink and minestrone soup.

PT Farms Beef Burger

Local ground beef, La Brioche bun, lettuce, tomato, red onion

Spring Burger

Pepper-crusted, blue cheese dressing

Mediterranean Spreads

Whipped feta, eggplant purée, Muhamara red pepper-walnut spread, grilled pita

Chickpea Fries Harissa rouille

S EC OND C OU R SE OP TI ONS

Brown-Butter-Basted Statler Chicken Breast

Grilled Vegetable Sandwich

Green pea risotto, local carrots, chimichurri

NECI Smoked Salmon Club

Pan-seared arctic char, local parsnip purée, sautéed mustard greens, hibiscus-orange beurre blanc

Focaccia, lemon-and-herb Vermont Creamery chèvre House-smoked salmon, white toast, bacon

$30 DINNER F I R ST C O UR S E O P T I O N S

Salmon Pastrami

Sweet-and-spicy house-cured salmon pastrami, rye toast, dill crème fraîche

BARRE / MO NTP EL I ER ARE A

Dry rubbed, finished with fresh herbs, garlic, butter and Parmesan

Bacon-Lobster Mac and Cheese

Closed Monday and Tuesday.

Chef’s Choice Filet Tips

Honey-Orange Soy-Glazed Calamari

Fresh oranges, sesame seeds, scallions

Kismet

52 State St., Montpelier, 223-8646

Lightly Smoked Arctic Char

Vegetarian Option DESSERT OP TI ONS

Chocolate Mousse Cake Ganache, crème anglaise, chocolate sauce

Pear Frangipane Tartlet

Crème fraîche ice cream, honey tuile, cinnamon anglaise

Rum Coconut Cake

Vanilla bean ice cream, caramel sauce, coconut lace tuile

FIND FOODIE EVENTS

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15

Positive Pie (Montpelier)

Sarducci’s Restaurant and Bar

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

No lunch on Sunday.

22 State St., Montpelier, 229-0453

Pesto Gnocchi Wilted Kale

Lemon, pancetta, chili flake, cream, Parmesan

Chicken Caprese Salad Roma Tomato with Balsamic Reduction S E CO N D C O UR S E O P T I O N S

Lobster and Sa˛ ron Risotto

Creamy risotto, lobster claw and tail (can be vegetarian)

Grilled Lamb Chops

New Zealand lamb rack, roasted fingerlings, rosemary, lime, cumin, asparagus D E S S ERT O P T I O N S

MO NTP ELI ER

Breakfast for Dessert

Housemade bacon ice cream, buttermilk pancakes, Bragg Family Farm maple syrup

Cinnamon and Vanilla Panna Cotta

Housemade panna cotta, vanilla-bourbon crème anglaise

$30

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16

Includes a soft drink, soup and one entrée.

Hand-rolled gnocchi, mushrooms, sweet vermouth pan sauce, ricotta, gremolata*

EN T R ÉE OP TI ONS

Lemon-Brined Chicken Salad

Mustard-Crusted Cod

Romaine, gorgonzola, grape tomatoes, hard-boiled egg, radicchio, scallions, pancetta, radishes, sherry vinaigrette*

Local rainbow carrots, zucchini, fingerling potatoes, spicy basil vinaigrette*

Six-Ounce Local Beef Burger

Swiss chard, oven-cured tomatoes, feta, fresh mint, white-wine-butter sauce*

Cheddar cheese, housemade pickles, chipotle ketchup, lettuce, tomato, French fries*

Housemade Fettuccine

DESSERT OP TI ONS

White Pizza

Salmon, asparagus, goat cheese, capers, lemon, butter sauce*

Maple Pudding

Caramel popcorn, hazelnut shortbread*

Triple Chocolate Delight

$30 DINNER F I R ST C O UR S E OP TI ONS

Lemon-Brined Chicken Salad

Chocolate mousse, chocolate ganache, chocolate brownie

Raspberry Cannoli

Pistachio, whipped cream *gluten-free or can be made gluten-free on request

Baked Stu˛ ed Clams

Focaccia, roasted garlic caper relish, sa˛ ron aioli

Tulsi Tea Room

108 Main St., Montpelier, 223-8277

34 Elm St., Montpelier, 223-1431

Brunch only on Sunday.

Closed Monday.

F I RST C O UR S E

Grilled Vegetable Salad

Ham croquetta, romesco sauce S E CO N D C O UR S E O P T I O N S

Pumpkin Risotto

Mushrooms, spinach, chèvre Creamy polenta, broccoli, red wine sauce

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Housemade Italian Sausage

Spring Onion Flan

Porchetta

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SEC OND C OU R SE OP TI ONS

$12 LUNCH

Grilled asparagus, goat cheese, citrus, dill vinaigrette*

Three Penny Taproom

TELL THE WORLD HOW GREAT VERMONT TASTES!

3 Main St., Montpelier, 223-0229

$10 LUNCH MENU

Includes small chai.

Chapati or Mini Dosa

Side of daily vegetable curry or dal

Spelt Samosa Two chutneys

$20 DINNER

Available only Friday and Saturday.

FI R ST C OU R SE OP TI ONS

Pickled Spicy Cauliflower and Carrot Fresh baby spinach

Spring Green Soup

Kale, nettles and spinach blended in a rich veggie broth SEC OND C OU R SE OP TI ONS

D ES S ERT

Chocolate Mousse

Beignets, pistachio praline

$30

Black Beluga Lentil Dal

Butternut squash, local mushrooms, basmati rice pilau

Rice and Lentil Coconut Dosa Lemon-leek chutney, fresh herb chutney, tamarind-chile sauce

Fresh Seasonal Vegetables Local mushrooms, avocado DESSERT OP TI ONS

Matcha and Cardamom Tru° e Ball Kava Kava Tonic Cacao and Honey Blue Moon Cake

Positive Pie Tap & Grill 69 Main St., Plainfield, 454-0133

Maxi’s Restaurant 47 N. Main St., Waterbury, 244-0910

FIR ST CO U RS E O P T I O N S

Citrus Beet Tartare

$10 ALL-DAY SPECIAL

Potato Pave

OPTIONS

House crème fraîche

Bacon, sour cream, chive oil

Chicken and Wa° es

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

Switchback and a Burger

Honey-Ginger Seared Scallops

Crispy house-cured pancetta, frisée, raspberry coulis, poached egg

Herb Crusted Alpaca Tenderloin

Pulled Pork Benedict

BBQ pulled pork on a biscuit with Frank’s Red Hot hollandaise

Horseradish-beet purée, co° ee-roasted carrots, seasonal vegetables

Mushroom Gnocchi

White-wine cream sauce, chicken egg bottarga D E S S E RT O P T I O N S

Chai Spiced Crème Brûlée Rustic Apple-Blueberry Tart

$30

Prohibition Pig

The Reservoir Restaurant & Tap Room

F I RST F L AVO RS

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

Smokehouse Hot & Sour Soup, Smoked Brisket Poutine, Thai Catfish or Deep Roasted Brussels and Beer Cheese

Cheesesteak Egg Roll

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

MAI N S

Slow-Roasted, Pepper-Crusted Pork Loin Collards, grits, bacon BBQ

It’s Greek to Me

Greek salad, hot-smoked salmon

Vegetarian Chili

Bulgur wheat, kidney beans, chipotle crema, jalapeño cornbread D U LCE S

Ice Cream Sandwich

Gingersnap cookies, vanilla ice cream, lemon cheesecake

Dump Cake

Half-baked chocolate-and-caramel cake, salted caramel ice cream, fudge sauce

Key Lime Pie

The standard, blueberry compote

$30

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

Cheese sauce

Arugula Salad

Mustard vinaigrette, pretzel croutons, Mansfield Dairy Chin Clip cheese, soft-boiled egg S EC O N D C O UR S E O P TI ONS

Striped Bass

Purple potato crust, roasted pink radish, herb salad, beurre blanc

Steak Frites

Grilled New York strip, roasted oyster mushrooms, red wine demi-glace, hand-cut fries

Sweet and Spicy Cauliflower Fried rice

D ES S ERT O P T I ONS

Tres Leches Doughnuts Chocolate ganache

Strawberry-Rhubarb Tart

FIND FOODIE EVENTS

$30

The

SMOKED MEAT

LIBATIONS BREWERY

P L AI N FI EL D + WATERBURY

Duck-fat caramel, maple whipped cream

RESERVOIR Downtown Waterbury - 244-7827

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17

Apple Core Luncheonette & Brew

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

$10.99 LUNCH

Closed Tuesday. Local Night discounts on Wednesdays and Thursdays may not be combined with the Restaurant Week menu price. *Available with indicated wine pairing for $64

Kids eat for $2 o˜ the kids’ menu with adult purchase.

EN T R ÉE

Grilled Turkey Core Panini

WATERBU RY CEN TER / STO WE

Michael’s on the Hill

3600 Stowe-Waterbury Rd., Waterbury Center, 244-8771

Turkey, Green Mountain Smokehouse bacon, Cabot cheddar, Cold Hollow Cider Jelly and apple slices on Klinger’s sourdough bread; served with cider vinaigrette slaw, choice of fresh cider or Cold Hollow Barn Dance hard cider (gluten-free and vegetarian options available) D E S S ERT O P T I O N S

Mini Apple Cheesecake Oversize Cookie

F I R ST C OU R SE

THI R D C OU R SE

Vermont Creamery Goat Cheese Beignet with Maple Ramp Aioli

Snug Valley Farm Porchetta

*Elk Cove, Pinot Gris ’14 (Willamette Valley)

Warm potato salad and charred ramp gremolata *Maison Roche “Vieilles Vignes” Pinot Noir ’13 (Bourgogne, France)

S EC O N D C OU R SE

DESSERT

Organic Spinach

Shaved spring vegetables and black walnut

Upside-Down Spring-Dug Parsnip Maple Cake

Bourbon-cider sauce and cream

Green Mountain Co˜ ee or Vermont Artisan Tea selections

*Stowe Cider Bourbon Hard Cider

$40

The Bench

492 Mountain Rd., Stowe, 253-5101

Charlie B’s Pub & Restaurant at Stoweflake 1746 Mountain Rd., Stowe, 760-1096

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

Warm Goat Cheese Baguette

TELL THE WORLD HOW GREAT VERMONT TASTES!

Greens, candied pecans, dried cranberries, citrus vinaigrette

Fire-Roasted Mozzarella

Blistered grapes, balsamic reduction, rye crostini S E CO N D C O UR S E O P T I O N S

Pork Schnitzel

Herb spaetzle, braised red cabbage

Yellowfin Tuna Tempura

Jicama-chicory slaw, soy vinaigrette

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FIND FOODIE EVENTS

Farfalle Pasta

Mint-pistachio pesto, basil, cherry tomatoes D E S S ERT O P T I O N S

Basil-Limoncello Sorbet

$30

$15 LUNCH

$30 DINNER

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

FI R ST C OU R SE OP TI ONS

New England Clam & Corn Chowder

Switchback PEI Mussels

Daily Vegetarian Option Local Lettuce Salad Caesar Salad S EC O N D C O UR SE OP TI ONS

Turkey Club

Croissant, cheddar, lettuce, tomato, onion, bacon and lingonberry mayonnaise; served with choice of French fries, side salad or chips

Pesto Chicken Sandwich

Maplebrook Farms fresh mozzarella, pesto; served with choice of French fries, side salad or chips

Build Your Own Burger Angus burger or vegetarian Boca burger

Garlic, shallots, grape tomatoes, Switchback broth

Vermont-Style Poutine

Maplebrook Farms cheese curds, housemade chicken gravy; add Vermont Smoke & Cure bacon: $2; add duck confit: $4

First Course Lunch Options (see left) SEC OND C OU R SE OP TI ONS

New England Fish & Chips Housemade Maple BBQ Ribs Build Your Own Burger Angus or Boca burger

Grilled Salmon Cobb Salad Wild Mushroom Ravioli Marinated Portobello Napoleon

vermont restaurant week.com

Vermont chèvre, roasted red bell peppers, wild rice, wilted spinach

18

I.C. Scoops Flavored Ice Cream or Sorbet

DESSERT OP TI ONS

Fudge Brownie Sundae

Doc Ponds

Idletyme Brewing Company

For Vermont Restaurant Week, Doc Ponds will o˜ er a three-plate special that includes choice of one snack, one appetizer and one sandwich or large plate from the regular menu.

Available with beer or wine pairings at extra cost.

Special menu price not to be combined with other coupons or o˜ ers.

$20

Maple-onion jam

294 Mountain Rd., Stowe, 760-6066

1859 Mountain Rd., Stowe, 253-4765

F I R ST C O UR S E

Homemade Buttermilk Biscuits and

Smoked Cheddar Fritters S EC O N D C O UR S E

Smoked Meatloaf (or Seitan)

Simple mashed potatoes, Dunkel lager gravy, buttermilk onion rings D ES S ERT

Double-Chocolate Brownie Sundae Smoked ice cream and whiskey caramel

$30

FIR ST CO U RS E O P T I O N S

Butternut Squash Salad

Roasted butternut squash, fennel, romaine, grapefruit, walnuts, buttermilk-honey-walnut dressing

Bitterballen

Positive Pie (Hardwick) 87 S. Main St., Hardwick, 472-7126 F I R ST C O UR S E O P TI ONS

Stu˜ ed Portobello

Leblanc Family Farm sausage, local chèvre, roasted tomato, spinach

Prosciutto Cups

Dutch beef fritters, spicy Dijon mustard

Ricotta, basil, roasted garlic, roasted red pepper

Stowe Bowl Fries

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

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

Grilled chicken breast, fresh mozzarella, pancetta, sautéed Brussels sprouts, roasted potatoes

Peanut dipping sauce, curry ketchup, mayonnaise

Vermont Bean Crafters Black Bean Burger Grilled tomatoes, spinach, tzatziki

Pepperoni & Sausage Flatbread

Tomato sauce, pepperoni, sweet Italian sausage, red peppers, mozzarella

Red Thai Pho Noodle Bowl*

Tuscan Chicken

Housemade Ravioli

Fresh pasta, creamy lobster filling, lemon-butter sauce, tarragon D ES S ERT O P T I ONS

Chocolate Stout Cupcake

Rice noodles, pulled chicken, red Thai chile, cilantro, coconut milk, chicken broth *May substitute tofu and vegetable broth for chicken

Bailey’s Irish Cream frosting, whiskey caramel sauce, sweet Guinness reduction

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

Raspberry sauce, toasted almonds

Hot Blueberry Turnover With Vanilla Ice Cream Ice Cream Sandwich

Chocolate chip cookies, mint-chocolate-chip ice cream

Vermont Maple Ice Cheesecake

$20

STO WE + HARD WI C K

Stowe Bowl

1613 Mountain Rd., Stowe, 253-2494

Housemade Lemon-Basil Granita

$30

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Fusion Grille at Maplewood Lodge

Kingdom Taproom

397 Railroad St., St. Johnsbury, 424-1355

4992 Memorial Dr., St. Johnsbury, 427-3332 F I RST CO U RS E O P T I O N S

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

Ahi Poki

Grilled Teriyaki Beef Tidbits

Marinated yellowfin tuna with a touch of Hawaiian flavor (teriyaki marinade)

ST.J + FAI RFA X + SO UTH H ERO

Duck Confit Arugula Salad

Shredded duck leg, candied walnuts, dried cranberry, shaved Asiago cheese, arugula spring mix, cranberry vinaigrette

Vegetable Spring Rolls

Steamed vegetable spring roll, spicy ginger dipping sauce

Grilled USDA-certified Angus filet mignon, teriyaki glaze, rice pilaf, seasonal vegetable

Pan-Roasted Atlantic Salmon Skin-on Atlantic salmon, roasted red pepper relish, sweet Thai chile glaze

Pork Tenderloin

Marinated pork loin, apple chutney, whipped mashed potatoes, seasonal veggie T H I R D C O UR S E O P T I O N S

Peanut-Butter-Chocolate Caramel Cake Homemade Apple Crisp

Cinnamon-brown-sugar swirl New York Cheesecake

$30

Erica’s American Diner 951 Main St., Fairfax, 849-0205

$15 LUNCH AND DINNER MENU

TELL THE WORLD HOW GREAT VERMONT TASTES!

Includes cup of soup, beverage and any dessert.

E N T R ÉE O P T I O N S

Hot Turkey Open-face Sandwich French fries

Hamburger French fries

Tag your tweets and Instagram pics with

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

DESSERT OP TI ONS

French Onion Soup or Soup Du Jour

Maple-Walnut Cheesecake

Sundried Tomato Hummus on Crostini

Vanilla ice cream

Honey Almond Crusted Vermont Creamery Goat Cheese Drizzled with honey; served with pita chips S EC O N D COU R SE

Maple Bourbon BBQ Pulled Pork Sandwich Brioche bun, choice of side

Mixed Green Salad

Strawberries, Vermont Creamery goat cheese, maple-candied walnuts, jerk shrimp, mango chutney, maple-balsamic vinaigrette

Blue Paddle Bistro 316 Route 2, South Hero, 372-4814

Closed Sunday, Monday and Tuesday.

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

Prince Edward Island Mussels

Steamed in white wine, lemon, butter and garlic, finished with fresh basil

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ERICA’S

Lobster Sauté

Chunks of lobster meat, prosciutto, arugula, grape tomatoes, shallots, linguine, light lemon-butter cream

Paddle Fish & Chips

Mixed Green Salad

Broiled fresh haddock seasoned with Old Bay, lemon and butter with dill crème fraîche, fried capers; served with homemade cole slaw, French fries

Caesar Salad

Goat cheese mashed potatoes, sautéed vegetables

Crab Cakes

Available upon request and posted on Blue Paddle Bistro website

Veggie Spring Rolls

Sweet chile Thai dipping sauce Fresh strawberries, maple-roasted pecans, Vermont Creamery goat cheese, house balsamic vinaigrette

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

FIND FOODIE EVENTS

$30

Includes one Citizen Cider or Switchback beer.

Greens, caramelized onions, apples, crumbled bacon, Vermont Cabot sharp cheddar, Monroe’s Sugarin’ maple syrup

Mango-chutney dipping sauce

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Everyone’s Favorite Hot Fudge Brownie Sundae

Vermonter Flatbread

Homemade croutons, house Caesar dressing, freshly grated parmesan

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Maple-Pecan Tart

Soy-Ginger Marinated Flank Steak Asian-style salad, avocado, crispy wontons, ginger-soy vinaigrette

Mixed Grill

Honey-mustard-glazed quail and tiger shrimp, red pepper, greenonion-and-Asiago potato pancake, grilled asparagus

Co° ee-Crusted Pork Tenderloin

Vegetarian Special DESSERT

Choose from two homemade desserts; options change daily.

$40

Linda’s

359 Lake Rd., St. Albans, 782-8013

$15 LUNCH AND DINNER MENU

Includes cup of soup, beverage and any dessert.

E N T RÉ E O P T I O N S

Hot Turkey Open-face Sandwich French fries

Hamburger French fries

Maple City Diner

17 Swanton Road, St. Albans, 528-8400 M I LK S H A K E C O UR S E OP TI ONS

Maple and Vanilla Cookies ’n’ Cream S EC O N D C O UR S E O P TI ONS

Maple City Burger

Bacon-cheddar burger cooked with real Vermont maple syrup; served with hand-cut fries

Biscuits and Gravy

Vermont sausage gravy and a touch of maple, buttermilk biscuits

Bacon Waffle

Bacon-stuffed Belgian waffle, maple b ter

Chicken Salad Club with Hand-Cut Fries

Triple-layered with mayo, lettuce, tomato, onion, bacon and cheddar cheese, as well as walnuts and grapes D ES S ERT

$20

LINDA’S One Federal Restaurant & Lounge 1 Federal St., St. Albans, 524-0330 FIR ST CO U RS E O P T I O N S

Black Angus Vermont Jalapeño-Parmesan Meatballs Housemade sweet-and-sour sauce, country bread

Classic Caesar Salad Garlic croutons

Root Cellar Roasted Beet Salad

Mixed field g eens, goat cheese, apple cider vinaigrette, diced Granny Smith apples SECO N D CO U RS E O P T I O N S

House-Braised Ox Cheeks

Slow-roasted root vegetables, celeriac purée

Sap-Poached Salmon

Concentrated sap from Chef Marcus’ maple trees, Thai chili, mint, spring peas, pearl onions, saff on risotto

One Federal Maple-Bacon Chicken

Chef’s maple syrup, caramelized onions, smoked bacon D E S S E RT

Housemade Vermont Maple Pecan Pie

$30

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

$30 DINNER F I R ST C O UR S E O P T I O N S

Mussels Provincial

Prince Edward Island mussels tossed with ratatouille, red wine and butter; served with garlic bread

Bacon Butter Scallops

Pan-seared scallops with bacon and scallion, deglazed with white wine, finished with bu ter; served with potato pancake

Pork and Shrimp Spring Rolls Shaved pork, shrimp, vermicelli, basil, mint, cilantro, carrots, spicy peanut sauce

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

Lighthouse Orange Duck

Pan-seared duck breast, bloodorange glaze, citrus butter sauce, candied orange chip, roasted fin erling potatoes, grilled asparagus

Maple-Glazed Pork

Grilled pork tenderloin glazed with maple syrup, bacon bordelaise, crispy fried sweet potato, bourbon mashed sweet potatoes, grilled asparagus

Teriyaki Cucumber Salmon

Grilled Faroe Island salmon with teriyaki sauce, pickled cucumber salad, jasmine rice, grilled asparagus

Seafood Paella

ST. ALBANS + C O LC H EST E R

Maple Cream Pie

Prince Edward Island mussels, shrimp, chorizo sausage, tomatoes, onions, bell peppers, saff on rice, grilled asparagus

$40 DINNER

All of the above options, plus dessert.

DESSERT OP TI ONS

Crème Brûlée Chocolate-Raspberry Mousse Flourless Chocolate Torte Chocolate Molten Cake Raspberry Cheesecake

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

$15 LUNCH

Choose two courses from the below dinner menu: first and second course or second course and dessert.

C O LC H ESTER + ESSE X JUN CTI ON

$20 DINNER

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

#vtrw

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

Baba Ganoush

Oven-roasted eggplant dip with garlic, lemon and tahini, served with pita bread, roasted pine nuts and olive oil

Fattoush

Middle Eastern chopped salad with tomatoes, onions, fresh parsley and crispy pita, with lemon vinaigrette

Stu˜ ed Grape Leaves

Seasoned rice and beef rolled into grape leaves and baked

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All served with garlic fries.

Chicken Shawarma

Shish taouk chicken with lettuce, tomato and pickled turnips, served in a pita with garlic mayo

Falafel

Beef Kebabs

A TA STE OF AU STR I A

Marinated beef grilled with onions, tomatoes and green peppers D ES S ERT O P T I O N S

Baklava

Flaky pastry with pistachio and walnuts, drizzled with simple syrup and rose water

Maple Cheesecake

Smoked Turkey Panini Healthy Hippie

Wheat wrap, roasted garlic hummus, spinach, roasted red peppers, grilled summer squash

Gluten-Free Vegetarian Lasagna

Spinach, cranberries, walnuts, Vermont Creamery chèvre, Misty Knoll chicken, maple balsamic

Gluten-free pasta, fresh vegetables

Daily Soup or Salad

D ES S ERT O P T I O N S

Tavern Reuben

Corned beef, Swiss cheese, sauerkraut, Tavern signature sauce Slow-roasted prime rib, arugula, grilled red onion, Cabot cheddar, whole-grain mustard

Whiskey Burger

Angus beef, applewood-smoked bacon, lettuce, tomato, bourbonwhiskey glaze, fried onions

Pan-Seared Steak

Wild mushroom demi-glace

Classic Crème Brûlée

Rosemary Flatbread

L ARG E P L AT E O P T I O N S

BI STR O FAVOR I TES

Chocolate Mousse

Smoked mozzarella, arugula, tomato, basil, sourdough

Green Mountain Salad

Herbed Spatzle

Sautéed brocollini, shaved garlic, chile flakes

Parmesan Steak Frites

Cheese Plate

Vermont Creamery chèvre, caramelized onions, fig balsamic

Weiner Schnitzel

Pink-peppercorn demi-glace

Citizen Cider-glazed apples, maplecandied bacon

70 Essex Way, Essex Junction, 764-1489

Seasonal selections

During Restaurant Week, the Cook Academy will flip the usual dining model by inviting guests into the kitchen for two courses in continental cuisine.

$40 COOKING CLASS

Tavern at the Essex: Vermont’s Culinary Resort & Spa S MAL L P L AT E O P T I O N S

70 Essex Way, Essex Junction, 764-1489

Fried chickpea fritters with lettuce, tomato and pickled turnips served in a pita with tahini

Maple whipped cream

Shaved Prime Rib

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

Cook Academy at the Essex Resort

Cookie Sunday

Warm cookies, Tavern ice cream, chocolate drizzle

Key Lime Pie

Flaky crust, creamy Key lime filling

Tavern Ice Cream Made fresh daily

$20

Seasonal roasted vegetable

Junction at the Essex Resort & Spa 70 Essex Way, Essex Junction, 764-1489 FI R ST C OU R SE OP TI ONS

Choice of Two Vermont Cheeses Oysters on the Half-Shell

Lemon, cocktail sauce, mignonette

Berkshire Pork Sausage

Poblano pepper, fried egg, black tru˜ e

Maine Lobster and Stone Crab Pappardelle SEC OND C OU R SE OP TI ONS

Wild Mushroom Risotto

Shiitake mushroom, black tru˜ e, oyster mushroom

Twice-Roasted Lamb Rack

Fava-bean purée, garlic-curry crumb, braised carrots

Cioppino

Shrimp, New England clams, Jonah crab, mussels, housemade pasta

Roast Chicken

Red potatoes, crispy Brussels sprouts, mustard-Pernod sauce DESSERT OP TI ONS

Doughnuts and Co˜ ee

Spiced milk chocolate, vanilla bean ice cream

Pretzel Milk Panna Cotta Hazelnut candy, poached pears

$40

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

Grazers

192 Boxwood St., Williston, 857-5829 F I R ST C O UR S E O P T I O N S

$8.95 LUNCH SPECIAL

Lunch includes one appetizer, an entrée, and selected soda or hot tea; available until 3 p.m.

SAMP LE F I RST CO U RS E O P T I O N S

Egg Roll

Jalapeño-Bacon Rangoon

Crispy bacon, fresh diced jalapeño, maple cream cheese, flash fried and served with honey-lime aioli

Fried Pickles

Hand-battered and deep fried, with housemade ranch

Vegetable Roll SAMP LE S E CO N D CO U RS E O P T I O N S

General Tsao’s Chicken Sesame Chicken

Fried Brussels Spouts

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

Local goat cheese, arugula, pickled red onion, tomato, garlic aoili

Unbreaded, with maple bacon and garlic aioli

Stonewood Farms Turkey Burger

Beef With Broccoli

Orange-cranberry chutney, baby spinach, garlic aioli, red onion, Grafton Village Cheese sage-infused cheddar

Vegetable Chow Mein Chicken Teriyaki Beef Teriyaki

The Grazers

Natural Vermont ground beef, lettuce, tomato, red onion, local cheddar, Grazers’ secret sauce

Beet Burger

DESSERT OP TI ONS

Oreo Milkshake Salted Caramel Milkshake

$20

Toscano Café and Bistro

The Kitchen Table Bistro

Closed Monday. Full descriptions online.

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

27 Bridge St., Richmond, 434-3148

$15 LUNCH FIRST C O URSE

Cup of Soup

Creamy potato-garlic or soup du jour SEC O N D C O URS E

Grilled Fontina Cheese Sandwich

Roasted Roma tomato, side greens

Housemade Italian Sausage Sandwich

Caramelized onion, pepper, provolone, house ciabatta

Fresh Fettucine with Artichoke Pesto Confit cherry tomatoes

$40 DINNER FIRST C O URSE

Spring Green Pea & Asparagus Soup Mushroom Toast

Mushroom duxelles, white tru˛ e oil, Red Hen crostini

Seared Sea Scallops

Ginger syrup, candied parsnip, Pete’s Greens micro greens

House-Smoked Vermont Cheddar-Ale Soup

Switchback ale, garlic croutons S A L AD CO UR S E

Marinated Vegetable Salad Mesclun Greens

Vermont Creamery chèvre, fresh strawberries, strawberrybalsamic vinaigrette T H I RD COUR S E

Fresh Fettucine with Pesto Verde Fish du Jour Veal Short Ribs Grilled Marinated Lamb Chops D E S S E RT

Maple Crème Brûlée Island Homemade Ice Cream Salted caramel

1840 W. Main St., Richmond, 434-8686

The menu below is a sample.

S M A LL PLAT E O P T I O N S

English Pea Panna Cotta

Hot smoked salmon, tiny greens

Chicken Liver Pâté

Pickles, house mustard, grilled bread

Crispy Potato Cake

Braised oxtail, ramp-pistachio pesto, Parmesan

House Pasta

Peas, ramps, mint, Parmesan broth

Mustard-Crusted, All-DayRoasted Pork Shoulder Creamy polenta, cider cabbage

Seared Salmon

Grilled ramp risotto, chard, lemon, caper, parsley

Grilled LaPlatte Farm Butcher Steak

Fries, grilled onions, tarragon aioli SWEET P L ATE OP TI ONS

Cider Steamed Maine Mussels

Bittersweet Chocolate Pudding

Vermont Steak Tartare

Open-Faced ChocolateCo˜ ee Sundae

Grilled bacon, Red Hen bread, herbs, aioli

Crispy potatoes, assorted pickles, tiny Half Pint Farm greens LA R G E PLAT E O P T I O N S

Toasted Farro Risotto

Roasted mushrooms, ramps, Jericho Settlers Farm spinach, ricotta

Grilled Breast of Chicken Parsnip purée, braised kale, pickled ramps

ESSE X J UN CTI O N + WI L L I STO N + RI CH MO ND

Crab Rangoon

Green Mountain Burger

Natural Vermont ground beef, Highgate Creamery Boucher blue cheese, maple-glazed bacon, arugula, pickled red onion, tomatoand-garlic aoili

Vanilla cream, salted chocolate crunchies

Candied almonds, vanilla crème anglaise

$40

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The Bearded Frog

The Bagel Place

5247 Shelburne Rd., Shelburne, 985-9877

1166 Williston Rd., South Burlington, 497-2058

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

$7 BREAKFAST

Twice-Baked Beet Skins

Chive, orange, tarragon and beet filling, apple-sherry gastrique, mixed nut topping

Sesame Salmon Cake

SH EL BU RNE + SO UTH BURLI N GTON

Miso hummus, nori aioli

TELL THE WORLD HOW GREAT VERMONT TASTES!

Cacao-Chili Rubbed Pork Satay S E CO N D C O UR S E O P T I O N S

Vegan Thai Green Curry Bowl

Roasted sweets, stewed beans, quinoa, grilled pineapple, coconut green curry broth, arugula pesto

Cardamom-and-Black-Pepper Grilled Bison Flank Steak

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Daily Sandwich Special

Served on choice of bagel or roll with soup and cookie; sandwiches might include North Country Smokehouse smoked turkey, Grafton Village Cheese garlic cheddar, chive mayonnaise, lettuce, tomato and onion

Brussels sprout kimchi, mushroom-barley risotto, honey-citrus demi-glace

Seared Alligator Tenderloin

Red bean purée, wilted kale, Cajun red gravy D E S S ERT O P T I O N S

Housemade Green Tea Yogurt Parfait Hempseed-nut granola, dried fruits

Housemade Coconut Ice Cream Dark chocolate-black garlic doughnut

Clove Tempura Banana Blackberry-basil sorbet

$40

Guild Tavern

1633 Williston Rd., South Burlington, 497-1207

The Windjammer Restaurant 1076 Williston Rd., South Burlington, 862-6585

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

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

Littleneck Clam Ceviche

Jumbo Lump Crab Cake

Calabrese chile, watermelon radish

Sweet Potato Fritters

Fermented pepper crème fraîche S E CO N D C O UR S E O P T I O N S

Wood Grilled Steak

Ember-roasted vegetables, charred ramp aioli

Nitty Gritty Corn Cake

#vtrw

$10 LUNCH

Ginger-blueberry dipping sauce, jalapeño-lime-avocado purée

Spring-dug parsnips, buttermilk, Trillium Hill Farm spinach

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Ham, Egg & Cheddar

Vermont Smoke & Cure ham, Shelburne Farms 1-year-old cheddar, fresh cracked egg, baby spinach, tomato, onion; served on choice of bagel or roll, with Uncommon Grounds co° ee

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

Salted Caramel Chocolate Mousse Preserved raspberry cream

$30

Cajun New York Strip

Ten-ounce certified Angus New York strip steak, hand-cut and seasoned with Cajun spices, finished with port wine demi-glace

Citrus-cracked-pepper sauce, preserved lemon

Bruschetta

Vermont Ravioli

Housemade Vermont Creamery garlic-tarragon chèvre on grilled crostini, roasted tomato compote, balsamic reduction

Bacon-Wrapped Beef Tenderloin

VT Fresh Pasta Co. chèvre-and-fig pesto ravioli, roasted butternut squash, sweet potatoes and candied walnuts finished with honeylavender cream

Enter Our

Facebook

Competition

for the best chicken OP TI ONS DESSERT Tender pieces of filet mignon wing sauce recipe. wrapped in bacon and served with Key Lime Pie Visit our Facebook brandy-green-peppercorn Graham cracker crust page for cream sauce Housemade details! Ice Cream S EC O N D C O UR SE OP TI ONS Maple bourbon, candied bacon

Includes salad bar.

Pesto Chicken

Panko-crusted, tenderized chicken breast, toasted walnut pesto, tomato-basil white wine sauce

Pecan Salmon

Toasted pecan-crusted Atlantic salmon, ginger-sweetchile-Dijon glaze

lo c a l, f re s h , o rig in a l

1076 Williston Road, S. Burlington

862.6585

$40

Pauline’s Café

1834 Shelburne Rd., South Burlington, 862-1081

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

Restaurant Week menu not available during weekend brunch.

$15 WEEKEND BRUNCH

Crab Cake and Spring Onion Risotto

Any Egg Dish and a Mimosa

$15 LUNCH

$15 WEEKDAY LUNCH

Petite Spinach & Strawberry Salad

With maple balsamic-dressed baby field greens and a side of lemon-dill aioli

Restaurant Week Mac & Cheese Trio

Ground duck burger, sweet chile pulled goose, sunny-side-up duck egg on a brioche bun; served with fries and housemade kimchi

Soup, Choice of Half Sandwich and Dessert

$20 DINNER

Three small plates or two small plates plus choice of beer, wine, kombucha or aperitif.

SM ALL P LATE O P T I O N S

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

Specific dishes will change daily.

Tiramisu Tapioca Pudding Chambord Chocolate Tru˜ e Green Tea Crème Brûlée Lemon Chi° on Cake

Sandwich With Soup or Salad From the daily lunch menu

Sample menu — dishes will vary and change daily.

THIRD COURSE : PASTA/PROTEIN

Tagliatelle

Mushrooms, spinach, smoked egg yolk

Aged Raw Beef

SE COND C O URSE: VEGETA B L E

Smoky vegetables, toasted oats

Maitake Mushroom

Meyer lemon, parsnip, pine nuts

Spring-Dug Parsnip

Ramp romesco, smoked yogurt

Salsify

King trumpet mushroom, oyster, beef lardo

Marshmallow flu˜ frappé

Pulled Pork Poutine Spinach Artichoke Dip With Grilled Bread

Mule Bar

38 Main St., Winooski, 399-2020 F I R ST C O UR S E

Asiago cheese

S EC O N D C O UR S E

Hill Farmstead gravy D ES S ERT

Red Hen Bread Pudding

Strawberry coulis, chocolate sauce

$20

Lubina

Ramps, sunflower seeds, tender shoots

Brown cheese, sprouted lentils

Half-Size Deep-Fried PB&J

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

Shepherd’s Handpie

$40 DINNER

Halibut Crudo

$20 DINNER

Crispy Pork Belly and Kale Caesar

$15 LUNCH

Buttermilk, smoked almonds, grapes

Petite Strawberry Rhubarb Crisp

Poutine mac and cheese; bu˜ alo chicken mac and cheese; peanut butter and jelly mac and cheese

Lunch Monday through Friday; dinner Tuesday through Saturday.

Ramp sabayon

DESSERT OP TI ONS

Restaurant Week Mac & Cheese Trio

46 Main St., Winooski, 497-3989

Beet Tartare

Poutine mac and cheese, bu˜ alo chicken mac and cheese, peanut butter and jelly mac and cheese

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

Misery Loves Co.

F IRST C O URSE: RAW

Duck, Duck, Goose Burger

SO UTH BURL I NGTO N + WI NO O SK I

Oysters Clams in Chorizo Broth Smoked Meats and Prosciutto House Meatballs in Romesco Pan-Fried Local Fish Gnocchi Carbonara Shrimp Risotto Tomato & Aioli Toast Chicken Liver Mousse Escabeche Local Harvest Ramps and Fiddleheads

Goat cheese, candied pecans, red onions and maple balsamic vinaigrette

Quail

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Waterworks Food + Drink 20 Winooski Falls Way, Winooski, 497-3525 Lunch Monday to Saturday.

$30 DINNER

Spring Leek and Turnip Soup

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

Turkey and Bacon Sandwich

Spring Leek and Turnip Soup

Shaved Vegetable Salad Pickled mustard seeds, celery

Cheddar, Bibb lettuce, garlic-naise, pickled and crisp beets

Caesar Salad

WI NO O SKI + BURLI N GTON

Veggie Burger

TELL THE WORLD HOW GREAT VERMONT TASTES!

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

Red peppers, black beans, bread-and-butter pickles, yogurt-feta sauce

Wild Mushroom and Arugula Grilled Cheese

Steak Frites

Crispy garlic, parsley fries

Roasted Half Chicken

Baby farm carrots, Anson Mills farro

Pan-Roasted Atlantic Salmon Cucumber yogurt, dill, guajillo D ES S ERT O P T I O N S

Churros

Cinnamon sugar, spicy chocolate sauce

Ricotta Cheesecake Rhubarb, pistachio

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Despite being relatively restricted to Atlantic sustenance, Portuguese cuisine has many Mediterranean influences and is famous for seafood. Also notable is the influence of Portugal’s former colonial possessions, and especially the wide variety of spices, which include piri piri (small, fiery chile peppers) and black pepper, as well as cinnamon, vanilla and sa˛ ron. Olive oil is one of the bases of Portuguese cuisine, used for cooking and flavoring meals. Garlic is widely used, as are herbs, such as bay leaf and parsley.

F I R ST C OU R SE

Salada de Melao com Queijo Fresco

Sweet and fruity melon, savory and rich fresh cheese S EC O N D C O UR SE OP TI ONS

Caldo Verde y Broa

Traditional “green broth” kale soup from the Portugal’s northern Minho Province; served with crusty “broa” corn bread

Ancas de Rana

Plump frog legs lightly dredged and pan-fried in olive oil; rich tomato sauce, seasoned with classic Portugal spices.

THI R D C OU R SE OP TI ONS

Coelho Estufado

Vermont Rabbitry rabbit, stewed the traditional Portuguese way, with white wine, co˜ ee, olives and herbs

Rojoes a Moda do Minho y Arroz de Sarrabulho

One of Portugal’s most classic cuisines: lard-roasted pork loin seasoned with white wine and garlic; rice cooked with pig’s blood and bits of pork

Golumki

Tender cabbage stu˜ ed with seitan, mushroom, onion, celery, garlic and herbs, topped with smooth tomato sauce DESSERT

Arroz Doce

Portuguese rice pudding made with sugar, milk, eggs, cinnamon and lemon peel

A Single Pebble

Armory Grille and Bar

Chef’s choice tasting menu, changing daily, with vegetarian option available.

Dishes listed are samples only.

*Available with indicated wine pairing; $4 per course; two-ounce pours

133 Bank St., Burlington, 865-5200

RE G U L AR ME N U

V EG ETA B LE O P T I O N S

Mixed Meats and Vegetables

Mock Eel

Dry-Fried Green Beans

Seasoned and Pressed Tofu

Chef Dumplings

Double Garlic Broccoli

Peking Duck Wraps

Curry Cauliflower Watercress Soup

Double Garlic Eggplant Tag your tweets and Instagram pics with

$30 PORTUGUESE MENU

$15 LUNCH Pickled mustard seeds, celery

¡Duino! (Duende)

10 N. Winooski Ave., Burlington, 660-9346

Sea of China Soup

Miso tofu, sweet-and-pungent walnuts

Sichuan Beef Cow Fun

Chinese Broccoli Mushroom sauce

Cashew Pork Three Cup Chicken Thai Basil Fish Chocolate Cheesecake

Beijing Street Noodle General Chou’s Mock Chicken Coconut Tapioca

$40

101 Main St., Burlington, 951-0099

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

Summer Hoppin’ John Salad

Black-eyed peas, grilled Vidalia onions, fresh herbs, jasmine rice, Citizen Cider Unified Press vinaigrette *Brandborg Vineyards Pinot Gris (Oregon)

Charcuterie and Local Cheese Plate

Various smoked meats, local cheeses, maple whole-grain mustard, candied nuts *Decero Malbec (Argentina)

Golden Gaspacho

Roasted golden beets, yellow heirloom tomatoes, fire-roasted yellow peppers, avocado salsa *Lucashof Riesling (Germany) S EC O N D C O UR SE OP TI ONS

Deconstructed Vegetable Lasagna

Fresh pasta, grilled vegetables, mozzarella, rustic red sauce *Predator Old Vine Zinfandel (California)

Grilled Monkfish Medallions

Red miso shoyu glaze, scallionscented jasmine rice, pickled daikon, carrots *Anne Amie Muller Thurgau (Oregon)

Braised Lamb Shank

Whole roasted russet potatoes, root vegetables, braising broth *Etude “Lyric” Pinot Noir (California) DESSERT OP TI ONS

Vermont Root Beer Float Rookie’s root beer, Island Homemade vanilla ice cream

White Chocolate Mousse Whipped white chocolate, tropical fruit salad

Island Ice Cream Sundae

Housemade chocolate ganache, maraschino cherries, whipped cream

$30

ArtsRiot

August First Bakery & Café

Closed Sunday and Monday.

Lunch special beginning at 11 a.m. Closed Sunday.

400 Pine St., Burlington, 540-0406

149 S. Champlain St., Burlington, 540-0060

ARTSRIOT HAPPY MEAL

$12 LUNCH

CH O I CE O F

The 400 Burger

EN T R ÉE O P T I ONS

Roasted Squash and Maple Bacon Salad

Popcorn Chicken Crispy Broccoli

Roasted butternut squash, maple-candied bacon, goat cheese, spinach, walnut vinaigrette

*Possible to substitute Fernet Branca or draft stout

Maple-chipotle BBQ Sauce, pickled red onions, carrots; served on brioche with a side salad or chips

$20

D ES S ERT O P T I ONS

Served with fries, root beer float* and a toy.

Maple BBQ Pulled-Pork Sandwich

Maple Bacon Sconuts

Cross between a scone and a doughnut, with maple glaze

Maple Pecan Sticky Biscuits Maple Cookies

Closed Sunday and Monday.

F IR ST C O URSE O P T I O N S

Crème de Chou-fleur, Croustillant de Bailey Hazen Blue

Cream of cauliflower, Bailey Hazen Blue cheese fritters

Salade Margot Pork Rillettes, Confiture d’Oignons au Vin Rouge, Cornichons, Moutarde de Dijon, Pain Grillé

Potted pork, cornichons and onion compote, Dijon mustard, grilled sourdough bread SE COND C O URSE O P T I O N S

Steak Frites

Grilled hanger steak, green peppercorn sauce, French fries, tomato Provençale

Pavé de Saumon Poèlé, Ragout de Petit Pois, Oignon-Grelots & Pommes de Terre Fingerling, Sauce Vin Blanc Pan-seared salmon filet, peas, pearl onions, fingerling potato ragout, white wine sauce

Aumonière Croustillante au Chèvre, Tombée d’Epinard, Legumes Grillés, huile au safran & ail confit Goat cheese crispy beggar’s purse, wilted spinach, grilled vegetables, sa˛ ron oil, confit garlic D E S S E RT O P T I O N S

Mousse Chocolat, Meringue aux Agrumes Tarte au Citron Meringuées en Verrine Lemon tart in a jar

Tarte Fine aux Pommes & Nougatine, Sauce Caramel Warm apple tart, caramel sauce

$40

Bleu Northeast Seafood 25 Cherry St., Burlington, 864-4700

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

S EC OND C OU R SE OP TI ONS

Seafood Chowder

Starbird Rockfish and Chips

Bleu and Greens

Local Mushroom Pappardelle

Scallops, perch, cod, clams, smoked bluefish, bacon, chervil Candied bacon, cherry tomato, avocado, blue cheese

BU RL I NGTO N

Bistro de Margot

126 College St., Burlington, 863-5200

Beer-battered market white fish, fries, slaw, tartar

Egg noodles, sheep’s milk cheese, ramps, peas, roasted garlic, black tru˝ e

Garden Salad

Grilled Yellow Tail Tuna

Lettuce, cukes, radish, carrot, pea shoots, shallot vinaigrette

Warm olive potato salad, green beans, sunny quail egg

Salad

Half Pint Farm greens, marinated beans, clothbound cheddar frico, ice wine vinaigrette

Misty Knoll Chicken Breast

Caesar

Cod, mussels, clams, sa˛ ron tomato broth, fennel, Pernod, aioli

Roasted tomato ratatouille

Bouillabaise

Romaine, Vermont sheep’s milk cheese, croutons, white anchovies

DESSERT OP TI ONS

Charcuterie Plate

Jasper Hill Harbison

Cured meats, smoked bluefish pâté, grilled bread

Shortbread, quince jam, maple toasted nuts

Hen of the Wood Sorbet Small batch sorbet, berries

$40

FIND FOODIE EVENTS

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

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

D ES S ERT O P T I O N S

Tomato Bisque

Chocolate Lava Cake

Beets

Vanilla ice cream

Caesar Salad

Cinnamon whipped cream, smoked salt caramel

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

Choice of two cheeses, apples, fig preserve

Jalapeño oil, Parmesan Smoked blue cheese, watercress, white tru˝ e oil, balsamic reduction Garlicky dressing with white anchovies

Blueberry Pie

Apple Turnovers

P I C K THR EE M EATS

Vermont Cheese

$40

Smoked mozzarella, baby spinach, goat cheese, olive oil, balsamic reduction

BU RLI N GTO N

Six-ounce steak, garlic mashed potatoes, balsamic reduction, grilled asparagus

Chicken Thigh Confit

Smoked maple glaze, mashed sweet potato, grilled asparagus

Closed Monday.

FIND FOODIE EVENTS

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Hand-Cut Fries, Cole Slaw, B&B Pickles, Smashed Sweets, Mac & Cheese, Greens & Herbs, “Fat Tire” Toast, Pit Beans

Rack of Lamb

Church & Main

Like us on Facebook and mention us in your posts!

P I C K FOU R SI DES

1/2 rack, garlic mashed potatoes, raspberry rosemary demi-glace

154B Church St., Burlington, 540-3040

#vtrw

15-Hour Brisket, Pulled Pork, Smoked Turkey, Memphis-Style Ribs, Smoked Chicken, Seared Seitan

Special available for takeout Monday through Thursday 4:30-6 p.m.; dine in every day.

Flatiron Steak

Tag your tweets and Instagram pics with

$30 BARBECUE FOR TWO

Served family-style for two guests to share; dished up alongside four of our from-scratch sides.

Ravioli

TELL THE WORLD HOW GREAT VERMONT TASTES!

Bluebird Barbecue

317 Riverside Ave., Burlington, 448-3070

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

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

Stu˜ ed Portobello

63-Degree Egg Pasta Carbonara

Oven-roasted portobello mushrooms filled with baby spinach and ratatouille, fresh-shaved Asiago cheese.

Blue Cheese Risotto Croquette Risotto and blue cheese herb croquette, lightly breaded and fried, dressed with strawberry coulis

Steak Roulade

Sundried tomato and spinach filled with shoe string Yukon Gold potatoes

Al dente tagliatelle, bacon, haricot vert topped with a 63-degree egg, light white wine cream sauce, shaved Asiago

Deconstructed Beef Wellington

SEC OND C OU R SE OP TI ONS

Korean Short Ribs

Pistachios, sesame seeds, pickled onions, red miso vinaigrette

White Anchovy Caesar Salad Couscous Salad

Selected starters from taproom menu

Salmon-and-Flounder Rose

Farmers Market Vegetable Gnocchi

Pine nuts, red bell pepper, onion and celery tossed in honey-extra-virginolive-oil dressing over local greens

FI R ST C OU R SE OP TI ONS

Served over Asian slaw with choice of fries or greens

Ahi Tuna Tartare Taco

Fresh Ahi Tuna tartare in a flour tortilla, spicy pico de gallo

$15 ALL-DAY MENU

Includes one glass of draft cider ($12 without cider)

Grilled choice filet medallion aside a buttery pu˛ pastry cup, oyster mushroom duxelles, garlic potato purée, local green-top baby carrots Sautéed wrapped salmon and flounder, baby asparagus, rustic beet purée, garlic beurre blanc

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

Citizen Cider

316 Pine St., Suite 114, Burlington, 448-3278

Thyme gnocchi, fresh spring vegetables, light heirloom tomato cream sauce D ES S ERT O P T I O N S

Housemade Ice Cream or Sorbet

$40

Pulled-Pork Tacos

Seared pineapple salsa, strawberry crema

Kale Salad

Deconstructed BLT

Fried herbed tomato slices over bacon pesto; served with fresh bread

Patty Melt

Local beef patty on griddled rye, caramelized onion, Swiss cheese

City Market/Onion River Co-op 82 S. Winooski Ave., Burlington, 863-3659 B RE AKFAST

Red Hot Local Burrito $4.99

All Souls corn tortilla, Maple Meadow eggs, Vermont Creamery chèvre, brown rice, vegan chili, Rod’s Red Hots (available at breakfast hot bar) LU NCH AN D D I N N E R

City Market Cheese Enchilada Dinner $8.49

All Souls corn tortilla, Shelburne Farms cheddar, enchilada rice, chile Colorado (in grab-and-go cooler)

The Hog Wild $8.99

A baked sandwich featuring twice-roasted garlic Vermont pork, Miskell organic rainbow chard, Grafton Village smoked cheddar on an August First cheddar-jalapeño roll (made to order at sandwich counter)

Bacon and Blue Spring Salad $8.99

Vermont baby lettuce, Jasper Hill Farm’s Bayley-Hazen Blue cheese, crispy Vermont Smoke & Cure bacon, Long Wind Farm tomatoes, red onions, French vinaigrette (in grab-and-go cooler)

The Daily Planet

15 Center St., Burlington, 862-9647

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

DESSERT OP TI ONS

Spring Vegetable Garden

Green Tea Mini Bundt Cake

Bone Marrow Bread Pudding

Super Chunky Peanut Butter Bar

Turnip cream, cocoa-mushroom “soil”

Honeysuckle glaze, citrus curd, pistachio mousse

Oxtail marmalade, caramelized cippolini onion, smoked wild berry gastrique, sprouts

Dark chocolate ganache, smoked porter caramel, bacon brittle

Sweet Potato Crab Fritters

Buttered popcorn purée, black garlic caramel, pu˜ ed pork skin S EC O N D C O UR S E O P T I O N S

Roasted Red Beet “Osso Bucco”

Chocolate Chip Cookie Sliders

Vanilla bean ice cream, black cherry coulis, whipped cream

$30

Yukon potato “bone,” parsnip butter “marrow,” celery root purée, roasted vegetable “demi-glace,” fennel gremolata

White Tru˜ e Gnocchi

Sa° ron Risotto

Scallop, lobster, rock shrimp, calamari, charred tomato pomodoro, squid ink

E.B. Strong’s Prime Steakhouse 10 Church St., Burlington, 497-1214 Closed Sunday.

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

East West Café

2 N. Winooski Ave., Burlington, 540-8145 F I R ST C O UR S E O P TI ONS

Fried Dumpling

Carpaccio

Chicken or vegetable, sweet ginger sauce

Gravlax

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

Wedge Salad

Pad Thai

Candied bacon, Boucher Farm blue cheese, cherry tomato, red onion

Choice of chicken, beef, pork, tofu or shrimp (additional $2)

Strong’s House Salad

D ES S ERT

Mixed greens, arugula, Vermont blue cheese, apple, onion, buttermilk vinaigrette SECO N D CO U RS E O P T I O N S

Petit Filet Mignon

Roasted garlic mashed potatoes, crispy onion, demi-glace

Scottish Salmon

BU RL I NGTO N

Confit duck, morel cream, carrot sauce, black fig agrodolce, fried sage, duck-fat-and-Parmesan popped sorghum, cured egg yolk

Mango and Sticky Rice

With sweet coconut sauce and sesame seeds

$20

Statler Chicken

Braised greens, lemon-thyme vinaigrette, garlic mashed potatoes

Braised Short Ribs

Purple potato, potato mousseline, crispy potato D E S S E RT

Housemade Dessert

$40

FIND FOODIE EVENTS

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El Cortijo Taqueria y Cantina

The Farmhouse Tap & Grill

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

FI R ST C OU R SE OP TI ONS

189 Bank St., Burlington, 497-1668

Fundido y Chorizo

160 Bank St., Burlington, 859-0888

Bibb Lettuce Salad

Yogurt dressing, pickled onions, cucumbers, benne seeds, tomatoes

Black Bean Hummus

Poached Farm Egg

Asparagus, pea shoots, warm bacon vinaigrette

S E CON D C O UR S E

SEC OND C OU R SE OP TI ONS

Dos Tacos Plate*

Two tacos (choice of filling) made with housemade corn tortilla, cilantro, onion; choice of two sides *Special tacos may carry add-on charges.

Garganelli Pasta

Peas, asparagus, spinach, Doe’s Leap tomme, sweet herb butter

Vermont Heritage Grazers Pork Schnitzel Sauerkraut, fennel-apple salad

LaPlatte River Angus Farm Beef Burger

$20

Pimiento cheese, house bacon, barbecue sauce, arugula DESSERT

Choose from the daily menu

BU RL I NGTO N

$30

The Gryphon

131 Main St., Burlington, 489-5699

$18 BRUNCH SPECIAL

Served on Sunday from 10 a.m. to 3 p.m.

B E N E D I CT O P T I O N S

Tenderloin Eggs Benedict

English mu° n, two poached Shadow Cross Farm eggs, beef tenderloin medallions, hollandaise sauce, home fries or mixed greens

Fried Green Tomato Benedict Buttermilk biscuit, two poached Shadow Cross Farm eggs, bacon, fried green tomato slices, hollandaise sauce, home fries or mixed greens

California Eggs Benedict

FIND FOODIE EVENTS

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English mu° n, two poached Shadow Cross Farm eggs, tomato, bacon, avocado, scallions, arugula, hollandaise sauce, home fries or mixed greens

Huevos Rancheros Eggs Benedict

Corn tortillas, two poached Shadow Cross Farm eggs, black beans, hollandaise sauce, green tomato salsa, guacamole, sour cream CO CKTAI L O P T I O N S

Bloody Mary, Mimosa, Bellini or French 75

$30 DINNER F I R ST C O UR S E O P T I O N S

Grilled Asparagus With Curry Dip Kalettes and Mesclun Salad Brie croutons, pears, balsamic vinaigrette

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

Roasted Lamb Rack

Barley, mushroom and vegetable pilaf, rosemary jus

Pan-Seared Bass

Creamy leeks, sa˛ ron potatoes D ES S ERT

Strawberry Shortcake

Halvorson’s Upstreet Café 16 Church St., Burlington, 658-0278

$20 ALL-DAY MENU

Includes two courses plus choice of local draft beer or dessert.

FI R ST C OU R SE OP TI ONS

Soup of the Day Small House Salad

Mixed greens, carrots, tomatoes, red onion, cucumber

Small Caesar

Romaine, garlic croutons, housemade Caesar dressing, Parmesan SEC OND C OU R SE OP TI ONS

Four-Cheese Baked Macaroni and Cheese Burger

Choice of topping and cheese

Housemade Salmon Burger With lemon-caper aioli

Hen of the Wood

Istanbul Kebab House

92 Stowe St., Waterbury, 244-7300 55 Cherry St., Burlington, 540-0534

175 Church St., Burlington, 857-5091

Closed Sunday and Monday in Waterbury.

Open every day in Burlington.

For Vermont Restaurant Week, chef Eric Warnstedt will o˜ er a three-course menu, featuring any appetizer, entrée and a single cheese plate from the menu with no restrictions. To best utilize the freshest seasonal produce, the bill of fare will change nightly.

Closed Monday.

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

DESSERT OP TI ONS

Pachanga

Chocolate Almond Pudding

Saksuka with Pide

Housemade phyllo stu° ed with walnuts, finished with Vermont maple syrup and crushed pistachio

Fried pastry roll filled with Turkish sausage and kasar cheese, topped with roasted red pepper coulis sauce Cold meze platter with eggplant, tomato, garlic, red and green pepper, onion, extra-virgin olive oil S EC O N D C O UR S E O P T I O N S

Topped with pistachio

Maple-Walnut Baklava

$30

Pistachio Kebab

Adana lamb loaded with crushed pistachio; served with rice, pickled red cabbage, marinated onion

Tuna Steak Kebab

$40

Marinated and seared slightly on the grill; served with rice, pickled red cabbage, marinated onion

Vegetable Farm Kebab

Juniper

Leunig’s Bistro & Café

41 Cherry St., Burlington, 651-0080

115 Church Street, Burlington, 863-3759

F IR ST C O URSE O P T I O N S

T H I RD CO U RSE O P T I O N S

Savory Citizen Cider Doughnut

Baby Local Lettuce

Grafton cheddar, birch syrup

Marinated Olives and Pickles Maple Wind Farm Hot Dog Tomato bacon jam

Sea Salt Maple Toasted Nuts

Sheep’s milk cheese, white anchovies, croutons

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

Lake Champlain Perch Fish and Chips

Baby greens, grated carrots, English cucumbers, grape tomatoes, parsnip frites, maple balsamic vinaigrette

Fries, tartar sauce

Vermont Charcuterie

Chicken Wings

Red Hen toast, whole grain mustard, pickles

SE COND C O URSE O P T I O N S

Ka˛ r lime crema, pickled onion, queso fresco

Raw honey hot sauce, blue cheese dip

Grilled Asparagus

Mascarpone, mint gremolata, sorghum, sorrel

Pistou Soup

Jericho Settlers chicken, roasted mushrooms, egg noodles

Salad

Half Pint Farm greens, marinated beans, clothbound cheddar frico, ice wine vinaigrette

Cured Starbird Salmon

Maki, radish, cranberry ponzu, fresh-grated wasabi

FIRST & THIRD COURSES FOR LUNCH & DINNER

Pork Tacos

$40

Leunig’s House Salad

Foie Gras Terrine

Crostini, baby greens, pickled vegetables, blood-orange mustard

Foie Gras “Fig Newton”

Pâté sucre cookie, black-fig-and-redcurrant jam, sautéed baby spinach

$20 LUNCH SPECIAL S EC OND C OU R SE OP TI ONS

Petit Bistro Burger

Grilled LaPlatte Angus beef, black tru˝ e cheese, seared foie gras, baby greens, tomato, red onion; served on a port roll with tru˝ e fries

Foie Gras Monte Cristo

Housemade pistachio butter, red currant, battered-and-pan-fried foie gras; served with mixed greens

Veggie Lunch Option

D ES S ERT O P T I O N S

$40 DINNER

Key Lime Tart

S EC OND C OU R SE OP TI ONS

Maple Crème Brûlée

Beef tenderloin, wild mushroom duxelles, seared foie gras wrapped in pu° pastry; served with garlic mashed potatoes, asparagus and cherry-port-wine demi-glace

Coconut mousse Fresh berries

BU RL I NGTO N

Vegetable stew with potato, peas, green pepper, tomato, garlic, eggplant, carrot, zucchini, onion and Turkish herbs; served with rice

Beef Wellington

Wild-Mushroom-andDuck-Confit Pasta

Roasted wild mushrooms and slow-roasted, pan-seared cassis duck confit, white and green asparagus, carrots, dried cherries, baby spinach, hazelnut cream sauce

Spring Veggie Entrée

FIND FOODIE EVENTS

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Lucky Next Door

163 Cherry St., Burlington, 399-2121

$5 BREAKFAST AND LUNCH Lucky Next Door Burrito

Homemade spelt flour tortilla, Shelburne Farms cheddar cheese, black or pinto beans, avocado crema, pico de gallo; choice of smoked chicken, roasted pork shoulder, braised beef, sweet potatoes or garlicky kale

New Moon Café

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

$10 LUNCH

Sandwich or salad and a chocolate or vanilla mini cupcake; add an organic fountain beverage and chips for $2 (vegan and gluten-free options available) SA NDWI C HES

Cool as a Cucumber

Crisp cucumber, cream cheese, Dijon mustard, field greens, red onion, cracked black pepper, salt, on Mad River Grain

The Rachel

Roast turkey, Russian dressing, cabbage slaw, Swiss cheese, on housemade rye

Middle East

Maple-tahini dressing, arugula, tomatoes, cucumbers, on sourdough bread SA L A DS

California Kale

Baby kale, quinoa, feta, almond slivers, blueberries, raspberry vinaigrette

Spinach Roots

Baby spinach, beets, shredded carrots, goat cheese, balsamic vinaigrette

Spring in Your Step

BU RL I NGTO N

Arugula, avocado, sliced grapes, walnuts, red onion, olive oil, balsamic vinegar

Pascolo Ristorante 83 Church St., Burlington, 497-1613 F I RST CO UR S E O P T I O N S

Insalata di Carciofi

Fried artichokes, shaved fennel, chickpeas, blood orange

Insalata di Tonno

Tuna, white beans, red onion, celery S E CO N D C O UR S E O P T I O N S

Mushroom Ricotta Triangoli

Pingala Café & Eatery 1 Mill St., Suite 138, Burlington, 540-0110

$10 BRUNCH MENU Brunch only available weekends, 8 a.m. to 2 p.m.

Brunch Nachos

Organic corn chips, tomatillo chimichurri, sweet potato-tofu scramble, dairy-free cheddar, diced tomato, fresh cilantro, avocado, cashew sour cream (vegan and gluten free)

Cream, mushrooms

Agnolotti en Brodo

Beef and pork agnolotti in broth with sage

Wood Fired Soppressata Pizza

House tomato sauce, mozzarella, artichoke, kalamata olives D ES S ERT

Olive Oil Cake

Vanille anglaise, blood-orange granita

$30

FIND FOODIE EVENTS

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$12 LUNCH MENU Pho Dip

Toasted farm bun, Korean BBQ seitan, pea shoots, gomasio, pesto aioli; served with porcini miso broth, side salad and dilly pickles

Pizza Barrio

Pizzeria Verità

203 N. Winooski Ave., Burlington, 863-8278

156 St. Paul St., Burlington, 489-5644

Dinner served Tuesday through Saturday.

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

FIR ST CO U RS E O P T I O N S

P I ZZE OP TI ONS*

Mediterranean Olives

Bacon Marmalade With Focaccia

Margherita

Tomatoes, fior di latte, fresh basil, oregano, extra-virgin olive oil

Soppressata

Eggplant Caponata With Focaccia

Coppa

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

Capricciosa

Marinated Artichokes

Chop Salad Special

Tomatoes, cucumbers, avocados, parsley, North Country Smokehouse bacon, cherry drop peppers, red onion, romaine, Vermont Creamery goat cheese, buttermilk dressing

Fior di Latte I N S A LAT E O P T I O N S

Local greens, red wine vinaigrette

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

Roasted beets, avocado, microgreens, citrus dressing

Housemade Ice Cream Cake or Signature Barrio Tart

Mais

Mista

Pizza Special

Wild ramps/leeks, romesco sauce, smoked mozzarella, option of Serrano ham

Grape tomatoes, artichokes, kalamata olives, basil, fior di latte, grana padano Crème fraîche, fior di latte, fire-roasted sweet corn, speck, fresh basil, Parmigiano

Colorata

Diavola

Spicy soppressata, provolone, crushed chile flakes, basil, extra-virgin olive oil *Pizzas are available gluten-free for an additional $4

$30

DOLC I OP TI ONS

Panna Cotta

Flavor changes daily

Revolution Kitchen

Rí Rá Irish Pub

9 Center St., Burlington, 448-3657 Closed Sunday and Monday.

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123 Church St., Burlington, 860-9401

6:09 PM

F IR ST C O URSE O P T I O N S

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

Seitan Satay

Coconut Cream Pie

Grilled seitan skewers in a gingerchile marinade, scallions, cilantro

Nachos

Guacamole-filled wontons, Cuban black beans, cashew queso, salsa fresca

Asparagus and Fingerling-Potato Salad

Sautéed asparagus and roasted potatoes on a bed of wild baby arugula with pea shoots, with sesame-balsamic vinaigrette SE COND C O URSE O P T I O N S

Black-Bean and Sweet-Potato Ravioli

good

Ginger crust

Vegan Lemon Vanilla Cake

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

Root Vegetable Salad

Roasted beets, parsnips, fig balsamic vinegar, arugula, goat cheese

Rabbit Terrine

Apple mostarda, crostini, alfalfa sprouts

Lemon-vanilla frosting

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

Vegan Double-Chocolate Fudge Cake

Cranberry-walnut stu˛ ng, tarragon brioche bread pudding, parsnip purée

Peanut butter mousse frosting

for $30you

food.

BU RL I NGTO N

$30

Stu˜ ed Chicken

Ricotta Dumplings

Wild mushrooms, fried sage, brown butter

Pan-Seared Cod

Brussels sprouts, pancetta, cherry tomatoes D ES S ERT O P T I ONS

Sweet Pea Cake

Vanilla pot de crème, almond-honey crumble

Bailey’s Chocolate Mousse

Vanilla whipped cream, snickerdoodle

Yellow curry sauce

Mayan Seitan Tacos

$20

Chipotle-grilled seitan, avocado tomatillo sauce, pickled cabbage slaw, black beans, brown rice, salsa fresca

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Bangkok Curry Sesame-Crusted Tofu

Japanese eggplant, summer squash, snow peas, peppers, spicy ginger curry sauce, brown jasmine rice

vegetarian.

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The Scu˜ er Steak & Ale House 148 Church St., Burlington, 864-9451 F I RST CO UR S E O P T I O N S

Prosciutto-Wrapped Asparagus Stu˜ ed with local chèvre, then baked

Cherry Pepper Bombs

Fresh cherry peppers stu˜ ed with Maplebrook Farm cheese curds, wrapped in applewood-smoked bacon and flash-fried

Mussels

Coconut milk, green curry, roasted red peppers, white onions S E CO N D C O UR S E O P T I O N S

New York Strip

Eight-ounce New York strip steak, fresh herb-whipped-cream-butter, grilled asparagus, rosemary mashed potatoes

Citrus-Tarragon Salmon

Slow-roasted salmon with citrus zest and fresh tarragon, sautéed zucchini, rice

BU RLI N GTO N

Sautéed Chicken Breast

Golden raisins and apricots, herbed couscous

Mediterranean Zoodles

Fresh zucchini noodles, roasted red peppers, kalamata olives, artichoke hearts, brown-butter sauce, grated Parmesan

Tiramisu or Lemon Pudding

$30

Sherpa Kitchen

Full descriptions available online.

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$8.99 LUNCH

$20 DINNER

B EVE RAG E O P T I O N S

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

Homemade Lemonade, Himalayan Spiced Iced Tea, Mango Lassi, Nepali Chai

Beet Salad

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

Daal, Aloo Chop, Pakora, Samosa S E CO N D CO U RS E O P T I O N S

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

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

181 Battery St., Burlington, 864-0238

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

DESSERT OP TI ONS

Mussels

Shanty Pie

Prince Edward Island mussels

Rhode Island Calamari

Boston Loligo squid, lightly breaded, fried and tossed with banana peppers, garlic butter, salt and pepper

Silky chocolate mousse pie with chocolate crust and whipped cream

Key Lime Pie

A homemade specialty

Bu˜ alo Shrimp

Cheesecake Berry coulis

Hand-breaded, fried and tossed in our bu˜ alo sauce

$30

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

Our Famous Fish and Chips

Choice of original breading or panko

Shrimp Scampi

Fresh sautéed jumbo shrimp in extra-virgin olive oil, garlic, shallots, spinach, tomato served with linguine (may also be prepared vegetarian-style)

Chicken Parmigiana

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

119 College St., Burlington, 881-0550

TELL THE WORLD HOW GREAT VERMONT TASTES!

Shanty on the Shore

Saag Daal (Spinach Soup)

Fresh organic spinach sautéed with garlic and ginger and blended with potatoes S EC O N D C O UR S E O P T I O N S

Open Lamb Momo

Fresh minced lamb mixed with Himalayan spices, garlic and ginger, wrapped in homemade flour dough, with a side of tomato sauce

Lamb Sekuwa With Vegetable Fried Rice

Lamb cubes marinated overnight in garlic, ginger paste and spices, stewed with bell peppers, with a side of fried rice

Nepali Thali Platter

Traditional Nepali thali rice daal, choice of chicken, vegetable or lamb curry; served with papadam D ES S ERT

Gulab Jamun

Traditional Nepali dessert — homemade sweet rice ball dipped into sugar syrup, served over yogurt

Tender chicken breaded and topped with marinara sauce and cheeses; served with linguini

The Skinny Pancake 60 Lake St., Burlington, 540-0188 FI R ST C OU R SE OP TI ONS

Empanadas

Choice of Vermont Bean Crafters black beans, sweet potato and local chorizo sausage or Vermont potato, jalapeño and local corn; both served with “Bern Baby Bern” crema SEC OND C OU R SE OP TI ONS

Vegetable Crêpe

Vermont arugula pesto, Maplebrook Farm feta, blistered regional tomatoes, mushrooms, oregano shell

Non-Vegetable Crêpe

Citizen Cider-braised Vermont venison shank, Hi-Land Farm chèvre, Champlain Orchards apples, Vermont Smoke & Cure bacon DESSERT

Maple-Bourbon-Blueberry “Cobbler”

Vermont maple syrup, Charlotte Berry Farm blueberry compote, Chubby Mu˛ n honey-lavender ice cream, cinnamon-sugar sweet crêpe

$30

Sotto Enoteca

150 St. Paul St., Burlington, 864-5253 Closed Sunday and Monday.

Sweetwaters

120 Church St., Burlington, 864-9800

$12.95 LUNCH

FIR ST CO U RS E O P T I O N S

S EC OND C OU R SE OP TI ONS

New England Crab Roll

Olive

Homemade crab meat salad, celery, red onion, light mayo dressing, toasted New England roll, crispy fries

Castelvetrano olives

Carciofi

Char Grilled Boyden Burger

Grilled Roman artichokes

Insalata

Mixed organic greens, shaved fennel, radish, balsamic viniagrette SECO N D CO U RS E O P T I O N S

Gnocchi Tartufato

Handmade gnocchi, sausage, porcini, tru˛ e essence, cream, grana Padano

Orecchiette con Fricone

Fried cherry-tomato sauce, pepperoncino, arugula, ricotta salata

Brasato

Braised boneless natural short rib, red-wine reduction, tru˛ ed root-vegetable purée D O LCE O P T I O N S

Panna Cotta

Strawberry moscato sauce

Fresh ground Boyden beef burger, Blue Ledge Farms homemade blue cheese, Boursin cheese, maple balsamic caramelized onions, applewood bacon, crispy fries

Assorted wild mushrooms, Yukon gold potatoes, wilted spinach, roasted pearl onions, porcini mushroom Madeira gravy, pu˜ pastry crust

Sweetwaters Bar Steak

Char-grilled bistro steak, Vermont Bean Crafters baked black beans, Cabot pepper jack cheese, steamed green beans

Broiled Atlantic Salmon

$30 DINNER

Maple peppered filet of Atlantic salmon, arugula pesto-whipped Yukon Gold potatoes, steamed broccolini, fire-roasted pepper pesto

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

Grilled Asparagus Goat Cheese Salad

DESSERT OP TI ONS

Char-grilled asparagus, arugula, toasted pine nuts, maple-balsamic vinaigrette, tart apple, Vermont Creamery chèvre

Pepper Jack Jalapeño Spring Roll

Cabot pepper jack cheese, pickled jalapeño, crispy wonton wrapper, shredded romaine, chipotle mayo

Pulled Pork Sliders

Coconut Carrot Cake

Homemade spiced coconut carrot cake, Green Mountain Farms cream-cheese frosting

Maple Crème Brûlée

Homemade custard, Comeau Family Farms maple syrup, caramelized organic sugar

Slow-cooked Vermont pork shoulder, tangy barbecue sauce, creamy coleslaw, toasted roll

Thai Dishes

Trattoria Delia

161 Church St., Burlington, 448-3215

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

Closed Monday.

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

F IR ST C O URSE O P T I O N S

Shrimp and Vegetable Tempura

Shrimp, broccoli and onion lightly battered with panko, homemade teriyaki sauce

T H I RD CO U RSE O P T I O N S

Amazing Seafood

Wood-fired asparagus, 63-degree farm egg, tru˛ e vinaigrette

Mango Red Curry

Roasted local burrata, smoked prosciutto, black pepper, extra-virgin olive oil

Chicken Star

Tofu, fresh mango, snow peas, asparagus, red bell peppers, cashews, steamed rice

Fresh Rolls

Spicy Duck Basil Chow Mein

Tofu, lettuce, carrot, bean sprouts, rice noodles and mint wrapped in rice paper and served with sweet-and-sour sauce

Deep-fried half of boneless duck stir-fried with chile, garlic, bell peppers, basil, chow mein noodles

SE COND C O URSE O P T I O N S

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

Crispy Tuna Salad

Coconut Ice Cream With Fresh Mango Chunks

Deep-fried tuna, greens, apple, mango, scallion, cilantro, cashews, spicy lime dressing

Beef Salad

Marinated beef, greens, cucumber, tomatoes, scallion, cilantro, roasted rice powder, spicy lime dressing

House Salad

Lettuce, mushrooms, tomatoes, cucumbers, red onions, carrots, peanut sauce, hard-boiled egg, tofu

Terrina

Tru˛ e-duck liver pâté, pickled radish, whole-grain mustard, wood-grilled garlic crostini

Shrimp, squid, scallop, mussels, onion, bell peppers and asparagus stir-fried with special chef’s sauce.

Lightly battered and fried, served with homemade Sriracha

Choice of Hot Thai Tea or Co° ee

$30

BU RL I NGTO N

$30

Wild Mushroom Pot Pie

Asparagi Burrata

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

Anatra

Roasted half duck, tru˛ ed root vegetable, pear mostarda

Tagliatelle

Housemade ribbons of pasta, porcini mushrooms, cream, grana Padano

Salmone

Wood-fired organic salmon, salsa verde, zucchini stufati D O LC E O P T I O NS

Panna Cotta

Moscato strawberry sauce

Gelato

Housemade with Vermont milk and eggs

Formaggio

Vermont Creamery Cremont, red onion marmelatta, toasted hazelnuts

$40

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