2018 Vermont Restaurant Week Menu & Event Guide

MENU & EVENT GUIDE

APRIL 20-29, 2018

vermontrestaurantweek.com

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

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Burlington, Vermont · www.citymarket.coop

FOF-7days-restaurant-wk-menu-guide-2018.pdf 1 4/6/2018 11:50:57 AM

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S I B I L I T I E S O F S M O K E D M A LT !

1366 Marshall Avenue Williston, VT 05495

N DRA U G HT E X C LUS I V E LY DUR I N G

1.800.639.7226

1118 VT Route 14 Hartford, VT 05047

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PROCEED WITH CAUTION! »

THE CONTENT YOU’RE ABOUT TO READ IS EXTREMELY DELICIOUS.

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TO BENEFIT

ver the last few weeks, I’ve been receiving the 100+ menus you’re about to read in this guide. Let me tell you, it’s no easy task — but someone’s gotta do it. Do you know how hard it is to read about basil pesto ravioli with Vermont Creamery chèvre and brown-butter-sage-pecan sauce at Revolution Kitchen, and the deep-fried cronut with stone fruit preserves, green-tea-pastry cream and candied pistachio at the Daily Planet and not be able to eat it yet? Torture.

Before you dig into these menus, check out these details about VERMONT RESTAURANT WEEK. For 10 days, APRIL 20-29, 114 RESTAURANTS from Brattleboro to St. Albans will offer special prix-fixe dinners at three price points — $20, $30 or $40 per person. Select locations will also serve breakfast, brunch and lunch specials. The diversity in cuisine and number of restaurants makes it easy for diners across the state to participate.

And there’s more! We’re hosting several SPECIAL EVENTS throughout the week including a culinary trivia night, a foodie panel discussion, stretch & sip yoga, a sensory evaluation class, a cooking class

and the BRUNCH BASH — a decadent tasting event featuring your favorite brunch chefs. All tables and events fill up quickly, so make your reservations early. Start planning your appetizing adventure at VERMONTRESTAURANTWEEK.COM. Vermont Restaurant Week is a benefit for the Vermont Foodbank. Last year we raised $21,380 for the nonprofit through special event revenue, sponsorship dollars, matching grants, online fundraising and City Market, Onion River Co-op’s Rally for Change program.

We want to beat that record this year. WILL YOU HELP US IN THE FIGHT AGAINST HUNGER? We encourage you to pay it forward so Vermonters struggling with food insecurity can enjoy delicious meals as well. Visit vermontrestaurantweek.com/donate to learn about the many ways you can help.

So, what are you waiting for? Flip through this handy guide to plan all your meals and make your reservations. Bon appetit!

— Corey Grenier, Marketing & Events Director Seven Days / Vermont Restaurant Week

RELAX&UNWIND The Essex, Vermont’s Culinary Resort & Spa

A Culinary Destination fueled by two incredible restaurants, and a full home chef learning experience. Eat, Play, Relax.

70 Essex Way | Essex Jct, Vt. | EssexResort.com | 800 727 4295 RW4T-TheEssex18.indd 1

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SPECIAL EVENTS SCHEDULE Surf’s Up Sunday!

The High

session #1: 10-11:30 a.m.

Session #2: 12:30-2 p.m.

Our deliciously decadent tasting event brings together your favorite Vermont brunch chefs under one roof for a feast of bite-size classics and inventive new creations.

Belly up to the Bloody Mary bar or sip on mimosas while you listen to live surf music from The High Breaks.

Treat yo’ self at this Restaurant Week finale — you’ve earned it!

Breaks Vendors include:

3 Squares Café • Juniper The Daily Planet • Honey Road The Essex Culinary Resort & Spa BRIO Coffeeworks • NECI on Main Vermont Creamery • and more TBA!

Sunday, April 29

Buy your tickets in advance at:

vermontrestaurantweek.com ($35. Limited availability; this event will sell out.)

Culinary Trivia Night:

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Brush up on bylines before expanding your waistline. Nibble on news bits from the last year at foodie trivia. Each of the seven rounds will test your memory on food-related stories that appeared in Seven Days — your awardwinning local newspaper. The winning team earns a private sunset cruise for 10 on the Friend Ship. Reserve a spot for your team at vermontrestaurantweek.com.

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Cooking With WhistlePig

Get Cultured!

WEDNESDAY, APRIL 25, 5:30-7 P.M. CITY MARKET, ONION RIVER CO-OP, SOUTH END COMMUNITY ROOM , BURLINGTON, $15 DONATION

SATURDAY, APRIL 21, 5-8 P.M., ESSEX CULINARY RESORT & SPA, ESSEX JUNCTION, $98 Whistle while you cook! Learn how to prepare a three-course meal featuring WhistlePig Whiskey from one of the Cook Academy chefs. Space is extremely limited.

Visit essexresort.com to register or call 878-1100.

Stretch & Sip Yoga

SUNDAY, APRIL 22, 10-11 A.M., SWITCHBACK BREWING TAP ROOM, BURLINGTON, $20 DONATION Join Sarah Quinttus of SoulShine Power Yoga for an all-levels foodie flow in the brewery. This hour-long vinyasastyle class will focus on digestion, detoxification and mindful eating.

End your practice with a pint or flight!

Call 651-4114 to sign up in advance.

The Dish: What

Join us for a Food Writing and Sensory Evaluation class led

by Allison Hooper, co-founder of Vermont Creamery, and food writer Hannah Palmer Egan.

Hannah is a Seven Days food and drink writer whose work has been nominated for a James Beard Award. She has written on everything from the financial woes of farm-totable restaurants to prison food, agricultural estate planning, farmers market finds and cheap Chinese food.

She’ll work with participants to develop the right language to convey their experiences as she guides the class through a tasting of Vermont Creamery’s award-winning cheeses. This class is perfect for anyone looking to express their love of food (especially cheese).

Space is limited.

Sign up in advance at vermontrestaurantweek.com.

the Hemp?

THURSDAY, APRIL 26, 5:30-7 P.M., ARTSRIOT, BURLINGTON, $5 SUGGESTED DONATION Industrial hemp is planted on an estimated 1,200 acres of Vermont’s working lands.

While there has been much discussion of the oil extracted from the plant (CBD), it’s worth noting the many other uses of this versatile crop. From animal feed to fuel, fabric to dietary supplements, industrial hemp provides opportunities for Vermont farmers to diversify their operations. With the increasing interest and popularity of CBD products, growers have yet another market for their crop. Here in Vermont, we’ve seen a growth in CBD-infused products, from coffee and juice to oils and supplements. We’ve even seen a number of restaurants experiment with cooking with CBD. Join us during Vermont Restaurant Week as we explore the hemp crop and hear

from farmers, chefs, business owners and agronomists about the ways in which the evolving understanding of hemp and CBD is impacting our food system. Special thanks to City Market, Onion River Co-op and the Intervale Center.

Panelists include: • Joe Pimentel, Luce Farm • Ashley Reynolds, Elmore Mountain Therapeutics • Abha Gupta, UVM Extension • Noah Fishman, ZenBarn • Sasha Goldstein, Seven Days Deputy News Editor (moderator)

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Menus will be offered for dinner April 20-29 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information, visit vermontrestaurantweek.com.

= New participant in 2018

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$

= Donating $1 from every meal to the Vermont Foodbank

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PARTICIPATING RESTAURANTS

3 Squares Café .......................................13 A Single Pebble ..................................... 28 Agave Taco and Tequila Casa ............ 25 Allium ........................................................17 ArtsRiot ................................................... 28 August First Bakery & Café ............... 28 Bar Antidote ...........................................13 Barkeaters Restaurant ....................... 26 Bearded Frog, The ................................ 25 Bench, The...............................................19 Bistro de Margot................................... 28 Black Krim Tavern ................................. 14 Bleu Northeast Seafood ..................... 29 Blue Cat Steak & Wine Bar ................. 29 Blue Moose Italian Bistro .....................8 Blue Paddle Bistro................................. 21 Bluebird Barbecue ............................... 29 Butch + Babe’s ....................................... 29 Café Provence .........................................11 Charlie B’s Pub & Restaurant at Stoweflake .........................................19 Citizen Cider...........................................30 City Market, Onion River Co-op ............ 7 Cook Academy at The Essex: Vermont’s Culinary Resort & Spa ..... 23

Coriander ..................................................11 Cork Wine Bar & Market of Stowe .....19 Daily Planet, The ...................................30 Dave’s Cosmic Subs ............................. 26 Dedalus Wine Shop, Market & Wine Bar ...............................30 deMena’s..................................................15 Doc Ponds ...............................................19 ¡Duino! (Duende) ..................................30 duo Restaurant ........................................8 East West Café .......................................31 Echo Restaurant& Lounge ...................8 El Cortijo Taqueria y Cantina ..............31 Esperanza Restaurante .......................31 Farmhouse Tap & Grill, The .................31 Fire & Ice Restaurant.............................11 Grazers .................................................... 25 Great Northern, The............................. 32 Green Goddess Café.............................20 Gryphon, The ......................................... 32 Guild Tavern........................................... 26 Hazel...........................................................8 Hen of the Wood ..................................... 7 Hired Hand Brewing Co........................13 Hyde Away Inn & Restaurant ..............17

2ND RESTAURANT CHOICE

Idletyme Brewing Company ..............20 J. Morgan’s Steakhouse.......................15 Joyce’s Noodle House.......................... 23 Junction at the Essex: Vermont’s Culinary Resort & Spa ..... 23 Juniper.................................................... 32 Kismet ......................................................15 Kitchen Table Bistro, The .................... 21 La Casa Burrito...................................... 22 Lighthouse Restaurant & Lounge, The ....................................... 22 Lobby, The ................................................11 Mad Taco, The..........................................17 Magic Hat Artifactory .......................... 26 Magnolia Bistro..................................... 32 Marina, The ...............................................9 Michael’s on the Hill ..............................18 Mill at Simon Pearce, The ....................10 Misery Loves Co. ................................... 24 Morgan’s Tavern at the Middlebury Inn....................................... 12 Mule Bar.................................................. 24 NECI on Main ..........................................15 New Moon Café ..................................... 33 Notte Neapolitan Pizza Bar ................ 12 Old Foundry at One Federal Restaurant and Lounge, The ............. 22 Old Post, The ...........................................27 Our House Bistro .................................. 24 Park Squeeze..........................................13 Parker House Inn & Bistro, The..........10 Pascolo Ristorante............................... 33 Pauline’s Café..........................................27 Peter Havens ............................................9 Pizzeria Verità ....................................... 33 Positive Pie (Barre) ...............................14 Positive Pie (Hardwick).........................17

Positive Pie (Montpelier)..................... 16 Positive Pie (Plainfield)........................ 16 Prohibition Pig .......................................18 Reservoir Restaurant & Tap Room, The....................................18 Revolution Kitchen .............................. 33 Rí Rá Irish Pub ....................................... 34 Roots the Restaurant...........................10 Rough Cut................................................ 12 Sarducci’s Restaurant and Bar ........... 16 Sherpa Kitchen ..................................... 34 Skinny Pancake, The............................ 34 Solstice Restaurant .............................20 Sotto Enoteca........................................ 34 Spot, The ................................................. 35 Starry Night Café ................................... 14 Stone Corral Pub & Brewery ............... 21 Storm Café .............................................. 12 Stowe Bowl ............................................20 Superfresh! Organic Café ......................9 Sweetwaters.......................................... 35 Table 24 ...................................................10 Tavern at the Essex: Vermont’s Culinary Resort & Spa ..... 23 Three Brothers Pizza & Grill............... 22 Three Penny Taproom.......................... 16 Tourterelle............................................... 14 Trattoria Delia ....................................... 35 Tres Amigos & Rusty Nail Stage........ 21 Vermont Pub & Brewery..................... 35 Waterworks Food + Drink ................... 25 Whetstone Station Restaurant & Brewery ...........................9 Wicked Wings ........................................ 24 Windjammer Restaurant, The ...........27 Zenbarn ...................................................18

ROAD TRIP! browse by town...

Barre ............................................. 14 Brandon ....................................... 11 Brattleboro.................................. 8 Burlington ................................... 7, 28 Colchester ................................... 22 Essex Junction........................... 23 Ferrisburgh ................................. 14 Hardwick...................................... 17 Middlebury .................................. 11 Montpelier................................... 15 New Haven.................................. 14 Plainfield...................................... 16 Quechee....................................... 10 Randolph ..................................... 14 Richmond .................................... 21 Rutland ........................................ 10 Shelburne.................................... 25 South Burlington....................... 26 South Hero .................................. 21 St. Albans .................................... 22 Stowe............................................ 19 Vergennes ................................... 13 Waitsfield .................................... 17 Waterbury ................................... 7, 17 Waterbury Center...................... 18 Williston....................................... 25 Winooski ...................................... 24

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

$3.99 BREAKFAST SANDWICH

Available 7-11 a.m. at both stores.

The Hungry Farmer

Stewart’s Bakery Italian roll with two scrambled cage-free eggs, bacon and potato, Miskell’s Farm Swiss chard, Vermont cheddar, housemade maple ketchup

$7.99 HOT BAR SPECIAL

Available 11 a.m.-9 p.m. downtown; 11 a.m.-8 p.m. in the South End.

$9.99 SANDWICH SPECIAL

Made to order. Available 7 a.m.-9 p.m. downtown; 7 a.m.-8 p.m. in the South End.

Spring Lamb

Red Hen Baking baguette with shaved garlic-roasted lamb leg, tzatziki, pickled Vermont ramps, lettuce, tomato

Hen of the Wood

92 Stowe St., Waterbury, 244-7300 55 Cherry St., Burlington, 540-0534 Waterbury location closed Sunday and Monday.

For Vermont Restaurant Week, chef Eric Warnstedt offers a choice of any appetizer, entrée and single-cheese plate from the menu with no restrictions.

$40

MULTI-LOCATION RESTAURANTS

Spicy Chicken Chilaquiles

Braised organic chicken thighs, spiced chipotle sauce, crispy tortillas, Vermont Creamery goat cheese, baby arugula

We’re

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Blue Moose Italian Bistro

136 Main St., Brattleboro, 254-4141

Closed Sunday and Monday.

Three courses from everyday menu at bluemoosebistro.com.

FI R ST C OU R SE OP TI ONS

F I R ST PLAT E

Spring Salad

Roasted heirloom carrots, radish and asparagus, toasted almonds, local greens, citrus honey vinaigrette

Choose one

SEC OND C OU R SE OP TI ONS

S E CO N D PLAT E

Lamb Fettuccine

Pasta or Segundi Choose one

House pasta, braised lamb, chimichurri, Brussels sprouts, preserved lemon, feta

T H I R D PLAT E

Red quinoa pilaf, shaved fennel and asparagus, blood-orange vinaigrette

Poached Organic Salmon

Dessert

Mushroom Croquettes

B RAT TLEBO RO

Choose one

Wild mushrooms, millet, spring vegetables, potato-leek purée, shaved Brussels sprout salad, pickled vegetables

$40

THI R D C OU R SE OP TI ONS

Apple Crostata

blue moose italian bistro

Echo Restaurant & Lounge

Simple. Seasonal. Spontaneous.

73 Main St., Brattleboro, VT, 254-2073

Since opening in 2009 Blue Moose Italian Bistro has become one of Vermont’s most critically acclaimed Italian restaurants. Italian cuisine that boasts inventiveness while paying homage to Closed Monday. tradition, Chef Ken Flutie Includes brings the starter, taste of Italy to course, the Green Mountains, Brattleboro’s only main dessert. authentic Italian restaurant.

STA RT E R O P T I O N S

D ES S ERT O P T I O N S

Baby Kale Salad*

Death by Chocolate*

Quinoa, avocado, red onion, cucumber, poppyseed vinaigrette

Shrimp Tacos

Fresh poblano peppers, sweet corn, slaw, avocado-lime crema MA I N CO U RS E O P T I O N S

Suggested beverage pairings.

Oven-Roasted Pizza

Shaved steak, grilled red onion, roasted red peppers, asparagus, gorgonzola, mozzarella; pairs with Fiddlehead Brewing IPA

Risotto*

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FIND FOODIE EVENTS

vermont restaurant week.com

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Crème fraîche ice cream

Chocolate Torte Parfait

Passionfruit mousse, toasted coconut

$30

39 Main Street 802-254-6245 Mastering a craft without ceasing to create, and sharing that enjoyment with our guests

Tag your tweets and Instagram pics with #vtrestoweek

Crostini

Broccoli pesto, burrata cheese, pancetta

Starter or Salad

TELL THE WORLD HOW GREAT VERMONT TASTES!

duo Restaurant

39 Main St., Brattleboro, 254-6245

Roasted beets, crisp pancetta, grana Padano; Folie a Deux Chardonnay (Russian River, California)

Pork Chop

Half-mashed red skin potatoes, asparagus, apple-shallot gravy; Champlain Orchards semi-dry hard cider

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

Vanilla Panna Cotta

Cherry compote, maple-candied pecans, lemon zest* *Gluten free

$30

Hazel

75 Elliot St., Brattleboro, 579-1092 A P P ETI ZER OP TI ONS

Arugula Salad

Crispy onions, dried cranberries, goat cheese, housemade lemon vinaigrette

Fried Pickle Chips

Southwest ranch dipping sauce M A I N C OU R SE OP TI ONS

Sweet Chile Pulled Pork Black beans, coleslaw

Potato-Leek White Pizza

Mozzarella and garlic-infused olive oil DESSERT OP TI ONS

Cookie Plate Ice cream

Key Lime Pie

$21

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$

The Marina

Peter Havens

28 Spring Tree Rd., Brattleboro, 257-7563

32 Elliot St., Brattleboro, 257-3333

Full descriptions online.

Closed Monday and Tuesday.

$15 LUNCH SPECIAL

$30 DINNER

S O UP O P TIO N S

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

New England Clam Chowder

Fried Artichoke Hearts

Lobster Bisque

Grilled Shrimp Skewers

Beef-and-Bean Chili

Tossed Salad

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

Caesar Salad

Classic Cheeseburger

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

Cajun Swordfish Sandwich Mushroom-and-Brie Sandwich Grilled Shrimp, Strawberry and Spinach Salad DESSERT O P TION S

Homemade Ice Cream Marina Madness

Chocolate ice cream, almonds, toasted coconut, chocolate chunks

Lobster and Scallop Pie

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

Grilled Salmon on Baby Greens Char-Grilled Flat Iron Steak Butternut Squash Ravioli

Soup du Jour Panko-Crusted Heart of Palm Cake

Vegetarian version of the classic crab cake, with spicy remoulade

Caesar

Romaine lettuce, housemade Caesar dressing, warm duck confit, croutons EN T R ÉE O P T I ONS

Grilled Rib Eye Steak

Truffle mashed potatoes, broccoli rabe, blue-cheese herb butter

Roasted Statler Chicken

Truffle mashed potatoes, crispy pancetta, sautéed spinach and sun-dried-tomato cream sauce

Grilled Salmon

Honey-cider glaze, mushroom-saffron risotto and asparagus

Housemade Potato Gnocchi

Roasted delicata squash, sage brown butter and shaved Parmesan D ES S ERT O P T I ONS

Chocolate Mousse or Vanilla-Bean Crème Brûlée

$40

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

Chocolate Cake Blueberry Crumb Pie

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

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

Full descriptions online.

$15 LUNCH SPECIAL

$30 DINNER

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

DESSERT OP TI ONS

DRINK O P TIO N S

D RI N K O P T I O N S

Pretzel Braids

Chocolate Mousse

Lemonade

Superhero Hot Chocolate

Beer-cheese dippin’ sauce

Housemade Pub Chips

Golden Mylk

Ice-cold vanilla, maca, dates, cinnamon, mylk

Strawberry fruit filling, Belgian white chocolate, shortcake (gluten free!)

Matcha Latte

Cucumber juice, coconut water, lime, aloe juice, probiotic ginger ale

E NTRÉE O P TIO NS

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

Mixed greens, tomatoes, bell peppers, organic carrots, cucumbers, choice of dressing

Falafel Wrap

Side of Oven-Baked Fries

EN T R ÉE O P T I O N S

Kimchi Quesadilla

Cup of Soup of the Day

Sweetened with Vermont maple, cayenne optional Turmeric, black pepper, ginger, vanilla, raw honey, mylk

Choice of spread, greens, kimchi and Daiya cheeze on a brown rice tortilla; served over greens with avocado and choice of sauce

Large Warm Grain-andVeggie Salad DESSERT O P TION S

Choice of Cookie

BRAT TL EB O RO

Sautéed in butter, fresh sage, cream and Vermont maple syrup, sprinkled with Parmesan and finished with balsamic drizzle

A PPET I Z ER O P T I ONS

Vanilla Maca Love Brighten Up

E N T RÉ E O P T I O N S

Baked and Covered Burrito

Grain and legume of the day, choice of spread, greens and seasonal produce, covered with chipotle aioli or herbed daiya cheeze, topped with fresh cashew cheeze, salsa, avocado and sprouts; served over greens

Raw Pad Thai Cambodian Curry D E S S E RT O P T I O N S

Slice of Raw Pie Chocolate Beet Cake

Whetstoner sauce (addictive)

Hand-Cut Station Fries

Tossed in chive oil and Parmesan

Small Station Salad

Strawberry Shortcake

$20

Local Bratwurst

North Country Smokehouse bratwurst, German potato salad, beer-braised cabbage, sauerkraut, griddled onions, stout mustard

Chicken Schnitzel

Breaded chicken breast, lemoncaper cream sauce, mashed potatoes, vegetable of the day

Personal Buddha Bowl

Quinoa hash cakes, southern creamed corn, sautéed leeks, zucchini, Swiss chard

FIND FOODIE EVENTS

vermont restaurant week.com

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The Mill at Simon Pearce 1760 Quechee Main St., Quechee, 295-1470 Menu is subject to change.

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

Radish, Grapefruit and Avocado

Honey-and-mint yogurt, walnuts

Vermont Cheddar Soup Prosciutto and White Asparagus

Melon, mâche, asparagus emulsion

Whipped Yukon gold potatoes, white onions, peas, soy, gooseberry sauce

Crisp Roasted Duckling

(add $5) Currant, almond and grilled red onion tabbouleh, spiced mango chutney

Q U EC H EE • RUTL AN D

Lamb Shoulder Roasted in Hay

Herb vinaigrette; add warm Vermont Creamery goat cheese or Great Hill Farm blue cheese for $2

Housemade herb tagliatelle, spring mushrooms, chimichurri

E N T RÉ E O P T I O N S

D ES S ERT O P T I O N S

Horseradish-Crusted Cod

Crispy leeks, herb mashed potatoes, balsamic shallot reduction

Porcini Mushroom Tagliatelle

White Chocolate Mousse Cake Maple Crème Brûlée Pavlova

Broccolini, porcini and trumpet mushrooms, spring vegetables, lemon-and-thyme cream

$40

10

Chicken Liver Mousse

Slow-Roasted Organic Salmon

Lamb Croquettes Salmon-Tuna Tartare

Roasted pistachio oil, strawberry chutney, Yukon gold mashed potatoes

Local Spring-Vegetable-andShrimp Tempura

Wild Mushroom Risotto

Goat-Cheese-andCaramelized Onion Tart

Topped with manchego cheese and microgreens, white balsamic reduction

EN T R ÉE OP TI ONS

Artichoke-and-Pancetta Flatbread San Marzano tomatoes, wild arugula, pecorino romano

PHI Burger

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

Nightly Specials!

Table 24

24 Wales St., Rutland, 775-2424

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

EN T R ÉE O P T I O N S

Daily Soup

Cheese Fondue

Vermont Maple-andMolasses Braised Pork

Pita chips, roasted red pepper

Blended Vermont cream and cheeses, blue cheese gratin, and local honey; served with sliced apples and housemade flatbread

Belly

Braised Vermont-raised pork belly with pickled Dutchess Farm radish and spiced-caramel aioli

American Shrimp

Spiced up and pan seared, with Dutchess Farm spinach, pickled onion, baby tomato and Great Hill Blue cheese

Slow-cooked with apples, vegetables, cider and spices; served with pickled cabbage, scallion cream and New England-style johnnycakes

Salmon Risotto

Grilled salmon, blistered-tomatoand-onion risotto; served with basil oil microgreens

Curried Tofu

Vermont Soy tofu, rice noodles, coconut-curry sauce, cabbage, onions, carrots and radish D ES S ERT O P T I O N S

Housemade Hummus Classic Caesar Salad

SEC OND C OU R SE OP TI ONS

Wood-Fire-Grilled Flat Iron Steak Garlic frites, steak butter

Mushroom Ravioli

Ricotta, mushrooms, spinach, tomatoes, white wine sauce

Cornmeal Dusted Catfish

Creamed corn, oven-dried tomatoes, kale pesto THI R D C OU R SE OP TI ONS

Crème Brûlée Housemade Ice Cream or Sorbet Caramel-Apple Egg Rolls

Apple Cobbler

Cinnamon sugar, chocolate sauce

Crème Brûlée

$20

Cinnamon cream

vermont restaurant week.com

Topped with arugula salad, Parmesan curls, lemon, roasted tomato purée and basil oil

Classic Escargots

FI R ST C OU R SE OP TI ONS

Chocolate Mousse Cake

FIND FOODIE EVENTS

Panko-Coated Chicken Breast

Honey-and-Cumin Roasted Beets

$40

Closed Monday.

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Green goddess, charred lemon, roasted new potatoes

Avocado-and-Smoked-Trout Toast

Change Daily

51 Wales St., Rutland, 747-7414

Tag your tweets and Instagram pics with #vtrestoweek

Whole Roasted Trout

A PPET I Z ER OP TI ONS

DESSERT OP TI ONS

Roots the Restaurant

TELL THE WORLD HOW GREAT VERMONT TASTES!

1792 Quechee Main St., Quechee, 295-6077 Full descriptions online.

Grilled Celeriac and Gooseberry

House Greens

The Parker House Inn & Bistro

$30

Café Provence

1

$

11 Center St., Brandon, 247-9997 Closed Monday.

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

Coriander

1 Washington St., Middlebury, 458-8134

Marengo

STA RT ER O P T I O N S

Grilled Leg of Lamb

Curried Calamari

Tian of vegetables, rosemary-red-wine sauce

Ask your server for details.

Red Beet Salad

Baked Stuffed Mini Zucchini

Duck tenderloin strips tossed in graham cracker crumbs and fried to excellence; served with maple Sriracha aioli

Over Forbidden rice

Blue Ledge Farm goat’s milk cheese

Mini Tomato Pie

Basil pesto, caramelized onions, petite salad

Oyster Crêpe

Braised leeks and onions, Champagne sauce SE COND C O URSE O P T I O N S

Chicken Cordon Bleu

Cilantro-garlic mashed potatoes, jicama slaw, lemon-butter sauce

Pappardelle pasta, basil cream sauce, paprika oil

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

Crêpes Suzette

Vanilla ice cream, orange-caramel sauce

Raspberry Crème Brûlée Maple trifle

Sweet Layered Cake

Cream custard and maple

Chocolate Mousse Cup

$41

Toller’s Delight

The Minerva

Pan-seared scallops with garlic, shallots, tomatoes and al dente penne pasta tossed in a housemade vodka sauce

Bubbler’s Dreams

Fried calamari tossed in house breading with spicy jalapeños, cilantro and lime; served with Creole ranch dipping sauce

DESSERT OP TI ONS

Cheesecake

Trebbiano Insalata

Classic, New York style, velvety smooth, rich texture with warm berry compote

A fresh bed of spinach with grapes, walnuts, chèvre, cucumbers and red onions; finished with peach-andwhite-balsamic reduction

Lemon Bar

Sweet and tangy lemon filling with shortbread crust

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

Boston Statler

Roasted Frenched breast of chicken rubbed with herbs de Provence; served with rustic garlic mashed potatoes, au jus and vegetable du jour

$40

Charles de Gaulle

Sirloin steak with sautéed portobello mushrooms, shallots and Dijon cream sauce; served with rustic garlic mashed potatoes and vegetable du jour

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

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

French Onion Soup Calamari

Warm marinara, balsamic reduction

Crispy Wasabi-Panko Tuna

Drunken Pork Chops

STA RT ER O P T I ONS

Cashew-and-Vegetable Stir Fry

Three choices

Cashews and Oriental vegetables, served over rice

Roast Prime Rib

Served with housemade citrus-sesame-soy sauce, sesame seaweed salad and wasabi peas

13-ounce Middlebury cut, served with jus and mashed potatoes

Fried Mozzarella Triangles

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

Warm marinara

Crème Brûlée

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

Vermont Mud Pie

Champagne Chicken

Boneless breasts sautéed with mushrooms and finished with creamy white-wine demi-glace and cream, served with mashed potatoes

The Lobby

7 Bakery Lane, Middlebury, 989-7463

Green Mountain Parfait

$30

Snack Board Baby Kale Caesar

BRAN D O N • MI D D L EBU RY

Pan-Seared Salmon-Wrapped Scallops

Roasted vegetables, wilted baby kale, caramelized onions, olive oil, balsamic reduction

Crispy rounds of breaded eggplant layered with sautéed spinach, grilled portobello mushroom, quinoa, mozzarella cheese and housemade green Sriracha; finished with a drizzle of light cilantro oil

Soup du Jour

Parmesan-polenta croutons

Potato Pierogies

Garlic-herb sour cream M A I N C O UR S E O P TI ONS

Roasted-Vegetable Gratin

Asparagus, butternut squash and fennel gratin topped with sautéed mushrooms and baked in phyllo dough; served with spring pea purée

Masa-Crusted Cod

Garlic mashed potatoes, wilted kale, gremolata

Misty Knoll Farms Chicken Cavatelli

Whole roasted chicken, shredded and tossed with housemade cavatelli and spring peas and wilted arugula in roasted-tomato-garlic pan sauce D ES S ERT

Choice of Housemade Dessert

$40

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Morgan’s Tavern at the Middlebury Inn

Notte Neapolitan Pizza Bar 86 Main St., Middlebury, 989-7351

14 Court Sq., Middlebury, 388-4961

Available Wednesday through Sunday.

Three courses: choice of soup or salad, entrée, and dessert.

Closed Sunday and Monday.

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

Fresh Mozzarella Crostini, salsa verde

S O U PS AN D S AL AD S

EN T R ÉE O P T I O N S

Soup du Jour

Pasta Primavera

Local Venison Stew

In a housemade bread bowl

Farmers Market Salad

Maple-mustard dressing, apples, roasted Brussels sprouts, dried cranberries, bacon, sunflower seeds, baby kale

MI D DLEBURY

Whipped ricotta, maple-roasted carrots, hazelnuts

Local Thick-Cut Pork Chop

S PEC I A LT Y PI ZZA OP TI ONS

Shrimp Scampi

Pick any one of the specialty pizzas from the regular menu; examples below.

Sautéed shrimp tossed in garlicwhite-wine butter sauce, cherry tomatoes and capers, served with housemade fettucine D ES S ERT

Strawberry Swirl Cheesecake Fresh strawberries, whipped cream

$30

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Tiramisu

Mascarpone mousse and espresso-soaked ladyfingers

Panna Cotta

Lemon custard with raspberry sauce

Tartufo

Dark-chocolate-and-beet truffles

$30

Prosciutto

Shaved prosciutto di Parma, fresh mozzarella, pomodoro sauce, baby arugula, extra-virgin olive oil

Blue Pear

Pear, honey, walnut, Gorgonzola dolce, arugula

Pancetta Bianca

Crispy Italian bacon, mascarpone cheese, roasted Brussels sprouts, Parmesan, balsamic glaze

Sausage Works

House-ground Italian sausage, pizza sauce, shredded mozzarella, peppers, onions, mushrooms

Rough Cut

TELL THE WORLD HOW GREAT VERMONT TASTES!

Ricotta Carotta

Housemade fettuccine tossed with sun-dried tomato pesto, asparagus, cherry tomatoes, crispy kale Sweet potato hash, asparagus

Pomegranate Pear Salad

Pomegranate, pear slices, Jasper Hill Farm’s Bayley-Hazen Blue cheese crumbles, walnuts, spinach, apple cider dressing

Mista Salad

Little tomatoes, balsamic dressing

THI R D C OU R SE OP TI ONS

Storm Café

51 Main St., Middlebury, 458-8972

3 Mill St., Middlebury, 388-1063

Closed Monday and Tuesday.

Available Friday and Saturday.

$30 DINNER FOR TWO When Pigs Fly Platter

Includes: ribs, one pound of wings, choice of two sides, slaw, pickled veggies

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

Veggie Rolls

Zucchini, lemon, goat cheese

Spicy Steamed Mussels

Prince Edward Island mussels served in zesty chile broth (mild broth available) with white wine, lime juice, ginger, garlic, cilantro and julienned vegetables

Seared Sesame-Encrusted Tuna Pear-Bacon Gorgonzola Salad Field greens, crumbled bacon, Gorgonzola cheese, caramelized walnuts, Anjou pear, sherry-Dijon vinaigrette

SEC OND C OU R SE OP TI ONS

Linguini

With red clam sauce

Cod Piccata

With Jasmine rice and grilled asparagus

Veal Marsala

With roasted fingerling potatoes and grilled asparagus

Hearty Grilled Eggplant and Zucchini Served over creamy Asiago-andspinach polenta; grilled chicken optional DESSERT OP TI ONS

Maple Crème Brûlée Banana Cream Pie

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Chocolate Brownie and Peanut Butter Cake

$30

3 Squares Café

1

$

141 Main St., Vergennes, 877-2772

VENICE IS SINKING. A FOUR-COURSE DINNER: $41 ANTIPASTO O P TIO N S

S E CO N D O OP T I O N S

Spring Pea Arancini

Veal Osso Buco

Charred-pepper coulis

Polenta, gremolata

Tuna Tartare

Seafood Stew

Quail egg, sorrel

Spring menu not available at press time.

For an updated menu, please visit vermontrestaurantweek.com/bar-antidote.

Saffron

Fried Octopus

White bean hummus, micro arugula

Burrata

Branzino

Caponata, spring pea emulsion

Rosemary Quail

Prosciutto, basil-marinated tomato, grilled bread

Braised carrot, Malbec glacé

PRIMO O P TIO N S

Chocolate-Hazelnut Tiramisu

Fettuccini Black truffle

D O LCE O P T I O N S

Citrus-Ricotta Cannoli

Strozzapreti

Pistachios

Gorgonzola, toasted hazelnuts

Affogato

Pappardelle

Biscotti

Wild boar ragu, pecorino

Pomegranate Tart

Mafalda

Fennel sausage, broccoli rabe

35 Green St., Vergennes, 870-7191 Closed Monday.

$20 DINNER

$30 DINNER

O P TIO N O N E

OPTION ONE

A Flight of House-Brewed Ales

11-Ounce House-Brewed Beer

Steamed Buns

Mushroom medley, shallots, fennel, sherry-shallot vinaigrette, baby arugula, shaved Grana Padano

Smoked Vermont pork belly, Korean barbecue sauce, spring onion kimchi O P TIO N TWO

11-Ounce House-Brewed Beer Smoked Chicken Wings

Brined Misty Knoll Farms wings, dry-rubbed and cherrywood-smoked, served with Boucher Family Farm blue cheese dressing

Park Squeeze

161 Main St., Vergennes, 877-9962

A TOUR OF ASIA: $30 DINNER STA RT ER O P T I ONS

Crispy Calamari

Pomegranate-chile glaze

Roasted Mushroom Salad

Thai Beef Lettuce Boats

Specialty Pizza

M A I N C O UR S E O P TI ONS

O P T I O N T WO

Chicken or tofu

11-Ounce House-Brewed Beer Pickled Vegetable Plate Cured Smoked Vermont Pork Rillette IPA Parfait

VERG ENNES

Hired Hand Brewing Co.

Beer Cupcake

Bar Antidote

35 C Green St., Vergennes, 877-2555

Summer Rolls

Banh Mi

Beef Pho Pork Krapow D ES S ERT O P T I ONS

Coconut Crème Brûlée Sweet Jasmine Sticky Rice Seared Pineapple

With ice cream and ginger caramel

FIND FOODIE EVENTS

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Tourterelle

5371 Route 7, Ferrisburgh, 877-6316

Available Wednesday through Sunday.

Closed Monday and Tuesday. Menu is subject to change.

With wine pairings (noted with each course): $58.

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

EN T R ÉE O P T I O N S

Tourterelle Salad

Château Bistro Steak

Vermont Cheddar Asparagus Soup

Truite Dorée

Rice noodle salad, toasted cashews, sesame ginger vinaigrette Big Table Farm ‘Edelzwicker,’ Willamette Valley 2015

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

Grilled local bavette steak with pommes Ana, smoked carrots, red wine demi-glace

Soup du Jour

Lewis Creek rainbow trout fillet, savoy bacon cabbage, chervil cream, roasted asparagus

Grillade d’Artichauds

Grilled fresh artichokes, fennel, Parmesan, pistachio oil, lemon zest

Délice Végétarien

N E W HAVEN • F E RRISBU RG H • RAND O LP H • BARRE

Saucisse et Champignons

FIND FOODIE EVENTS

Starry Night Café

3629 Ethan Allen Highway, New Haven, 453-6309

Flatbread with ramp pesto, goat cheese, portobello mushrooms, pine nuts, sun-dried tomatoes, local honey drizzle

Housemade chorizo sausage, smoked mozzarella, arugula pesto, mixed mushrooms

D ES S ERT O P T I O N S

Crème Brûlée Lemon Posset

$40

Pavlova

Black Krim Tavern

Closed Sunday and Monday. *Can be made vegetarian or vegan upon request.

Steamed Mussels Ginger-soy broth

Yam Tacos*

Chèvre, beans, smoked-tomato sour cream

Beet Salad*

Ramp-and-basil coulis, toast, kohlrabi

Sesame Shrimp Rice Bowl* Egg, peanut sauce, cabbage

Smoked Mackerel Lettuce Wrap*

Horseradish aioli, pickled onions, cucumber MA I N CO U RS E O P T I O N S

Thai Curry Chicken Sausage ENTR ÉE OP TI ONS

Spring Pea Parmesan Risotto

With charred carrots, honey roasted radishes and gremolata La Spinetta ‘Il Rosé di Casanova’ Sangiovese/Prugnolo Gentile, Toscana 2017

House-Smoked Duck Pastrami

With O Bread Bakery rye, red wine pickled onions, shoestring potatoes and maple mustard Mas Que Vinos ‘Ercavio’ Tempranillo Roble, Castilla La Mancha 2015 DESSERT

Triple Chocolate Bombe

With hazelnut praline and cinnamon crème Anglaise Velenosi ‘Visciole’ & Avissi Prosecco Sparkler

$40

21 Merchants Row, Randolph, 728-6776

O P T I O N S TO STA RT

With crème fraîche La Chablisienne Petit Chablis 2015

Lime Chili Salmon* Pad Thai noodles, mint, cilantro, basil, peanuts, broccoli, napa cabbage

Positive Pie (Barre) 219 N. Main St., Barre, 622-8051 FI R ST C OU R SE OP TI ONS

Buffalo Fried Cauliflower

Housemade buffalo sauce, creamy blue cheese dressing

Bacon-Blue-Cheese Mussels

O P T I O N S TO F I N I S H

Prince Edward Island mussels, applewood bacon, leeks, Jasper Hill Farm’s Bailey Hazen Blue cheese

Chocolate Ice Cream

SEC OND C OU R SE OP TI ONS

Carrot Cup Cake

Grilled rib eye, sautéed shrimp, herb butter, garlic mashed potatoes

Key Lime Mousse

Roasted vegetables and porcini mushrooms, Parmigiana-Reggiano

Mint waffle cookie, raspberry coulis Maple mascarpone, caramel, walnuts

Toasted coconut, cinnamon butter bananas

$30

Surf and Turf

Risotto Primavera Tuna Steak Frites

Grilled tuna, polenta fries, roasted asparagus, lemon aioli THI R D C OU R SE

Tiramisu

Duck Roulade

Chocolate, espresso, mascarpone cream, fresh strawberry

Jerk Chicken*

$30

Lentils, red-wine sage reduction, arugula Coconut smashed yams, pineapple slaw, green curry vinaigrette

vermont restaurant week.com

Scallion rice cake, Sriracha aioli, seaweed salad

14

Cheddar-poblano polenta, crawfish gravy, slaw

Miso Cod*

Pulled Pork

deMena’s

44 Main St., upstairs, Montpelier, 613-3172

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

Closed Sunday and Monday.

$20 DINNER

$30 DINNER

AP P ETIZER

A P P ET I Z ER

Pan-Seared Tuna

Padrones

Chile-honey reduction

Shishito peppers flash fried and tossed in agave and smoked salt

EN TRÉE

E N T RÉE

Chiles Rellenos

Citrus-Glazed Salmon

Poblano peppers stuffed with chorizo or marinated seitan, black beans, Mexican rice, roasted corn, cheddar and ranchero sauce

Wedge Salad

Seared filet with lump crab and Newburg sauce, served with buttered mashed potatoes

Vermont Salad

DESSERT OP TI ONS

House Salad

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

Roasted red potatoes, broccoli rabe, crushed red pepper, agave

Truffle Potato Chips

D E S S E RT

Chicken in sweet-glaze hot sauce, topped with Gorgonzola crumbles over shredded lettuce

D ESSERT

Housemade Avocado Ice Cream

Brigadieros (Mexican Fudge Balls)

Ginger tuile bowl, chocolate drizzle

Four per plate with walnuts, cinnamon sugar, powdered sugar and chocolate drizzle

Crab-Topped Salmon

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

Pub Chicken Bites

Fresh Strawberry Cake Traditional Carrot Cake Chocolate Cake J. Morgan’s Snowball

Cookie meringue bowl filled with fresh raspberries, vanilla ice cream rolled in toasted coconut and hot fudge

$40

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

Bacon-Lobster Mac and Cheese Bacon-Wrapped Chicken

Boneless breast stuffed with herbed chèvre and finished with balsamic herb butter reduction, served with garlic mashed potatoes

Steak and Shrimp

Sliced New York strip and grilled shrimp, Gorgonzola butter, garlic mashed potatoes

Kismet

NECI on Main

52 State St., Montpelier, 223-8646

118 Main St., Montpelier, 223-3188

For Vermont Restaurant Week, chef Crystal Maderia offers a choice of any appetizer, entrée and dessert from the entire dinner menu Wednesday-Saturday.

Closed Sunday and Monday.

S A MP L E STA RT E RS

Beets

Smoked lentils, fennel, lebneh, almond crumb

Carpaccio

A PPET I Z ER O P T I ONS

Kale, Spinach, Apple and Feta Phyllo Cigar Root-vegetable coleslaw

Chef Michel Leborgne Soupe à l’Oignon

NECI founding chef’s favorite artisanal onion soup

Cheese Soufflé

Capers, pickled red onion, horseradish, lemon, truffle

Vermont Creamery goat cheese

Bread Pudding

M A I N C O UR S E O P TI ONS

Bone marrow broth, melted onions, Vermont cheeses S A MP L E E N T RÉ E S

Agnolotti

Smoked shiitake, roasted oyster mushroom, pistou, chèvre

Pan-Roasted Fish

Pickled capers, fiddleheads, herbs, lemon, butter

Seared Pork

Butter-basted bone-in chop, roasted garlic, yogurt, herb salad S A MP L E D E S S E RTS

Sweet Cream Risotto

Saffron honey, toasted almond

Hazelnut Cake

Espresso gelato, orange zest

$40

MONTPELIER

Chef’s Choice Filet Tips

Sous-Vide-and-Seared Flank Steak

Roasted spring vegetables, mashed potato and baguette, with choice of cognac-green pepper crème fraîche or chimichurri

Vegetable Shepherd’s Pie

Harvest vegetable ragout, sweet potato mash; served with a small salad

Seafood Vol au Vent and Bisque Crunchy vegetable mirepoix D ES S ERT

Trio of Desserts

$30

FIND FOODIE EVENTS

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Positive Pie (Montpelier) 22 State St., Montpelier, 229-0453

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

AP P ET I Z ER O P T I O N S

Grilled Salmon Skewers

Sriracha-yaki glaze, cucumber and tomato

Tomato Bruschetta

Fresh mozzarella, house baguette

Surf and Turf

Seared scallops, pork belly, roasted cauliflower purée E N T R ÉE O P T I O N S

MO NTP EL I ER • P L AI N FI ELD

Ribs and Frites

Fall-off-the-bone beef ribs, pommes frites

Roasted Garlic Risotto Grilled vegetables

Lobster Ravioli

Grilled romanesco cauliflower, roasted-garlic cream D ES S ERT

Fruit Tart

Grand Marnier cream, blueberries and raspberries, apricot jelly

$30

EN T R ÉE OP TI ONS

Chicken-Tabbouleh Salad

Chicken-Tabbouleh Salad

Pulled chicken, romaine, quinoaand-chickpea tabbouleh, cucumbers, tomatoes, olives, feta, red wine vinaigrette (gluten-free, vegetarian/ vegan, dairy-free available)

Pulled chicken, romaine, quinoaand-chickpea tabbouleh, cucumbers, tomatoes, olives, feta, red wine vinaigrette (gluten-free, vegetarian/ vegan, dairy-free available)

Six-Ounce Local Beef Burger

ENTR ÉE OP TI ONS

Braised Beef Brisket

Panini

Housemade fettuccine, fresh oregano, local oyster mushrooms, brisket jus, shaved Parmesan (gluten-free, dairy-free available)

Housemade chicken sausage, grilled wild leeks, fresh mozzarella, marinara, Parmesan (dairy-free, vegetarian/vegan available)

Pepper-Crusted Salmon

A PPET I Z ER OP TI ONS

Housemade gnocchi, oven-roasted tomatoes, local spinach, white wine pan sauce (gluten-free available)

Red Hen Bread

House-Cured Local Pork Belly

$30 DINNER

Risotto, asparagus, pea greens, preserved lemon, Cabot Creamery Clothbound cheddar (gluten-free available) DESSERT OP TI ONS

Chocolate Flourless Cake Key Lime Mousse

Three Penny Taproom

Positive Pie (Plainfield)

F I RST C O UR S E

FI R ST C OU R SE OP TI ONS

108 Main St., Montpelier, 223-8277

65-69 Main St., Plainfield, 454-0133

Caprese Salad

Compressed tomatoes, roasted garlic, serrano ham (ham optional)

Heirloom tomato, burrata, olive-oil grilled crostini, honey balsamic

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

Garlic olive oil, baby arugula, Vermont Creamery chèvre, roasted beets, prosciutto di Parma

Braised Short Ribs

Barley risotto, mushrooms, braising greens

Stuffed Portobello Cap

Barley risotto, braising greens D ES S ERT

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P.E.I. Mussels

Housemade garlic sausage, smoked tomatoes, curried cream sauce, basil (gluten-free, dairy-free available)

Asparagus, marinated artichokes, portabello mushrooms, fresh mint, fontina, Parmesan

Artichoke Ragout

TELL THE WORLD HOW GREAT VERMONT TASTES!

$12 LUNCH SPECIAL

Includes soup or house salad, and one entrée.

Chef’s Flatbread

SEC OND C OU R SE OP TI ONS

Local Burger

Black-garlic aioli, applewood bacon, Cabot Creamery cheddar, pickled onion and chile peppers

Teriyaki Tempeh Rachel

Chocolate-Glazed Flourless Coconut-Almond Cake

Rhapsody Natural Foods tempeh, coleslaw, marbled rye, Thousand Island dressing, Swiss cheese

$30

Roasted-garlic-and-caper butter, sautéed summer squash, roasted Jamaican jerk potatoes

Raspberry coulis

Grilled Trout

THI R D C OU R SE

Lavender Crème Brûlée Like us on Facebook and mention us in your posts!

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$20

Positive Pie (Hardwick) 87 S. Main St., Hardwick, 472-7126

Hyde Away Inn & Restaurant 1428 Mill Brook Rd., Waitsfield, 496-2322

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

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

Caprese Salad

Tuna Tartare Crisps

Local fresh mozzarella, heirloom tomatoes, maple-balsamic dressing, basil pesto drizzle

Buffalo Chicken Dip

Topped with Jasper Hill Farm Bayley Hazen Blue cheese, served with toast points E N T RÉ E O P T I O N S

Walnut-Crusted Pork Tomahawk

Twelve-ounce bone-in chop, served over creamy risotto with grilled asparagus Eight-ounce steak with wild mushroom ravioli and roasted-garlic cream reduction D E S S E RT O P T I O N S

Maple-Walnut Cannoli

With fresh maple whipped cream

Fried Zeppole

Tossed in cinnamon and sugar and served with a scoop of local ice cream and fresh strawberries

Spicy tuna tartare, crisp wonton, Sriracha emulsion, avocado purée, sesame seeds, avocado purée, pickled ginger, soy caramel, cilantro

The Mad Taco

Stir-fried vegetables in citrus ponzu sauce, sesame-cashew rice, crisp marinated tofu tempura

Chicken broth, smoked ham, carrot crisp

Asparagus and Grain Salad (vegetarian)

DESSERT OP TI ONS

Brownie Sundae

White and green asparagus, citrusand-herb quinoa with tomato garnish, soft-poached egg, mustardinfused olive oil, smoked paprika, manchego cheese

House-baked fudge brownie, whipped cream, hot fudge, cherry, chopped walnuts, vanilla ice cream

Fresh Berry Trifle

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

Yellow cake, fresh blueberry and strawberry, Grand Marnier custard, vanilla whipped cream

Bacon-Wrapped VermontRaised Meatloaf

Mousse à la Mode

Applewood smoked bacon, mashed russet potatoes, seasonal vegetable, red-wine brown sauce

$30

5101 Main St., Waitsfield, 496-3832

Vegetable Stir Fry Nanbanzuke

Purée of Split Pea Soup

Dark chocolate mousse, housemade raspberry ice cream, vanilla ice cream, chile-lime curd

$30

Allium

3 S. Main St., Waterbury, 244-8973 Closed Tuesday and Wednesday.

TACO EXTRAVAGANZA: $30

For Vermont Restaurant Week, Mad Taco co-owner Joey Nagy is putting requests for nachos to rest with a taco extravaganza.

Look for souped-up, special versions all week, featuring local meats, produce and cheeses.

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

Chicken-and-Pork Croquettes

Béchamel, charred sweet and hot peppers, buttermilk-blue-cheese dipping sauce

Allium Soup

Melted onions, shallots, scallions, marrow broth, Red Hen Baking crouton, Cobb Hill Cheese Ascutney Mountain cheese

Steak Frites

Ten-ounce rib eye, red wine marrow sauce, hand-cut fries, powder THI R D C OU R SE

Chocolate Mousse

$30

HARD WI CK • WAI TSFI EL D • WAT E RBU RY

Filet au Poivre

Roast Lamb Chops

Ras el hanout-rubbed half rack of lamb over chana masala (mildly spicy chickpea stew), housemade green curry, chilled cilantro cream

Caesar

Romaine, sourdough croutons, shaved Mt. Mansfield Creamery Sunrise, Caesar dressing S EC O N D C O UR S E O P T I O N S

Grilled Ricotta Polenta Cake

Tomato compote, wild mushrooms and leeks, Blue Ledge Farm blue cheese crumble, wilted spinach

Beer-Brined Pork Chop

Seared rib cut pork chop, apple cornbread, red pepper coulis, roasted cippolini onions, grilled shishito peppers

Scallop Risotto

House-cured bacon, creamy risotto, charred scallion

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Prohibition Pig

The Reservoir Restaurant & Tap Room

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

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

STARTER O P T I O N S

Caesar Salad

A PPET I Z ER OP TI ONS

Beet Caesar dressing and grilled ciabatta

Smoked Beet “Lox”

Blackened Catfish Fritters Spicy remoulade

E N T R ÉE O P T I O N S

WATERBURY • WATERBURY CENTER

Housemade Sausage Gumbo

TELL THE WORLD HOW GREAT VERMONT TASTES!

Hush Puppy Waffle

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Crab Cake Tacos

Blackberries, raspberry custard, Green Mountain Distillers vodkasoaked lady fingers

Spring Tiramisu

$30

Wild Boar Ravioli

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

Roasted fennel, asparagus tips, creamy Alfredo sauce

Peaches-and-Cream Bread Pudding Chocolate Stout Roulade Cake

Pan-Seared Black Bass

Whipped cream and sour cherries

Spring-dug parsnips, English peas

Cauliflower Banh Mi

$30

Sous vide cauliflower, spicy aioli, house pickled vegetables, cilantro, baguette

LIBATIONS BREWERY

Michael’s on the Hill

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

1

$

SAVE THE BEES DINNER Five courses celebrating local honey.

Potato-Blue-Cheese Croquette

Jasper Hill Farm’s Bayley Hazen Blue cheese, rosemary honey

Beet Salad

Zenbarn

179 Guptil Rd., Waterbury Center, 244-8134 Closed Sunday and Monday.

A PPET I Z ER OP TI ONS

Chickpea Fritters

Honey Ice Cream Profiterole

Exotic mushroom blend, sweet soy, sesame, scallions

Fair trade chocolate ganache sauce, strawberry-rhubarb compote

Vermont Artisan Coffee or Tea

$32

Teriyaki Chicken Ramen

Slow-cooked teriyaki chicken, onehour egg, napa cabbage, shiitake mushroom, scallion

Spring Rolls

Smoked Pork Shoulder

Upland cress, spiced walnuts, preserved lemon, honey vinaigrette

M A I N C OU R SE OP TI ONS

Spiced chickpeas, mango-coconut dipping sauce Butternut squash, ginger, lemongrass, spiced-maple coconut sauce

$1 from each meal will be donated to both the National Bee Alliance and Vermont Foodbank.

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Housemade pizzelle, Stowe Ice Cream

EN T R ÉE OP TI ONS

Creamed chicken, oyster mushrooms

Grafton Village extra-sharp cheddar polenta, braised greens, crispy onions, honey gastrique

Tag your tweets and Instagram pics with #vtrestoweek

Choco Taco

Smoked chioggia beets, everything bagel, capers, pickled onions, herbed cream cheese Pickled Fresno peppers, avocado, lemon-dill aioli

Cheddar grits

SMOKED MEAT

DESSERT OP TI ONS

Chashu Pork Ramen

Pork belly, pork meatball, one-hour egg, napa cabbage, shiitake mushroom, scallion

Tempura Mushrooms

Miso Mushroom Ramen

Shiitake and enoki mushrooms, one-hour egg, napa cabbage, scallion, truffle

DESSERT OP TI ONS

Chocolate Devastation Cake Pineapple Upside-Down Cake

$20

The Bench

1

$

492 Mountain Rd., Stowe, 253-5100

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

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

Wood-Fired Oysters Rockefeller

$15 LUNCH

$30 DINNER

Baba Ganoush

S O UP/S A LA D O P T I O N S

S OU P/SA L A D OP TI ONS

Eggplant dip, feta, grilled herbed flatbread

New England Clam & Corn Chowder

New England Clam & Corn Chowder

E N T RÉ E O P T I O N S

Daily Vegetarian Soup

Daily Vegetarian Soup

Local Lettuce Salad

Local Organic Lettuces

Three per order, on the half-shell

Pan-Seared Striper

Fire-roasted tomato risotto, grilled asparagus

Braised Short Ribs

Horseradish-cheddar potato cake, sweet potato crisps, pan jus

Caesar Salad

Kale-Hummus Dip

(gluten free sans croutons)

Spinach and Artichoke Dip (gluten free)

EN T R ÉE O P T I O N S

Pasta Fresca

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

ENTR ÉE OP TI ONS

Fish and Chips

Pasta Fresca

Mint-Pistachio Cheesecake

Grilled or Crispy Chicken Club

Curry-Crusted Tempeh

$31

Build Your Own Burger

Lemon-Basil Sorbet

Prosciutto & Sage Wrapped Chicken Breast (gluten free) Fried Clam Strip Dinner Seared Boneless Pork Chop Build Your Own Burger

Cheesecake Carrot Cake Chocolate Mousse Cake

Cork Wine Bar & Market of Stowe

Doc Ponds

294 Mountain Rd., Stowe, 760-6066

35 School St., Stowe, 760-6143

Closed Tuesdays. Full descriptions online.

Includes: complimentary amuse-bouche, small plate, entrée and dessert.

SMALL P LATE O P TI O N S

Cheese Board Salumi Board Mezze Plate Meatballs Roasted Vegetables With feta and herbs

Pork Shoulder

Slow-roasted pork shoulder, cocoa glaze, spicy sweet potato hash, chimichurri, cilantro

Arancini Fried Chickpea Salad Seasonal Green Salad

With pear, chèvre, red onion, carrot, lemon vinaigrette E NTRÉE O P TIO NS

Steak du Jour

Grilled cut of the day, served with au gratin potatoes and candied beets

STO WE

DESSERT OP TI ONS

Ravioli

Pasta stuffed with Brie, Gouda, tomato and herbs; served with mushrooms, roasted vegetables, arugula, Parmesan cream

Red Curry Scallops

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

$20

Curry spiced farro, coconut and red curry sauce, arugula, pickled daikon

Saffron Salmon and Polenta Grilled salmon, saffron glaze, Parmesan polenta cake, roastedtomato-and-bacon jam

Chicken Spaetzle

Roasted chicken, dill spaetzle, mushrooms, onion, fennel, chicken jus D E S S E RT O P T I O N S

Zeppole

Italian ricotta doughnut tossed in cinnamon, sugar and salt

Poached Pear Chocolate Tart

$40

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Green Goddess Café

Idletyme Brewing Company

Closed Tuesdays.

All items can be made vegetarian or vegan and accommodate gluten and dietary allergies.

A P P ETI ZER

618 S. Main St., Stowe, 253-5255

1859 Mountain Rd., Stowe, 253-4765

Edamame

Served chilled with preserved lemon and truffle oil

$15 LUNCH SPECIAL E N T RÉ E O P T I O N S

B EVV I E O P T I O N S

ENTR ÉE

Crème Brûlée Monte Cristo

Chill-Latte (contains CBD)

Vegetarian option available.

With sugar-and-spice bacon

CBD espresso latte with mocha, cinnamon and caramel

The Sweet Cali

Chicken Piccata

On a bed of fettuccini

Tropical Blue Spirulina Smoothie

Chicken cutlet, cheddar, avocado, candied bacon, maple Dijon

Turkey, Apple and Brie Panini

Nutty Goddess

Artisan coffee with sweetened steamed milk and West Indian spices

Hot pepper jelly

Roasted Vegetable and Goat Cheese Panini

DESSERT

Coconut-Vanilla Crème Pie

$30

Our Famous Salad Bowl

STO WE

Crispy pork carnitas or blackened shrimp, with avocado, red onion, braised black beans, charred sweet corn, tortilla strips, queso fresco and creamy cilantro-lime-jalapeño dressing

Solstice Restaurant

7412 Mountain Rd., Stowe Mountain Lodge, Stowe, 760-4735 CO U RS E O N E O P T I O N S

Burrata and Beets

Local beets, blood orange, frisée, candied pecan, Champagne-tarragon vinaigrette

Smoked Tomato Soup

Chipotle, cheddar crisp, chive oil CO U RS E T WO O P T I O N S

Housemade Pappardelle

Vermont lamb ragout, Maplebrook Farm ricotta, mint, pecorino, breadcrumb

Misty Knoll Chicken Breast

Sweet potato purée, braised chard, baby carrots, tasso ham gravy D E S S ERT O P T I O N S

Meyer Lemon Cheesecake

Passionfruit curd, pistachio candy

Maple-Bourbon Crème Brûlée

Pecan brittle, bourbon sauce, whipped cream, fresh berries

FIND FOODIE EVENTS

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$40

Stowe Bowl

1613 Mountain Rd., Stowe, 253-2494

Vermont Bean Crafters Black Bean Burger

C O UR S E O N E OP TI ONS

Caesar Salad

Romaine lettuce, Parmesan, Romano cheese, Caesar dressing, croutons, lemon

Black bean burger, grilled tomato, spinach, tzatziki sauce, brioche bun

Spinach Salad

Chocolate Decadence

C OU R SE THR EE OP TI ONS

Spinach, prosciutto, pine nuts, cherry tomato, hard-boiled egg, orange-balsamic vinaigrette

Chocolate flourless torte, chocolate ganache topping, cherry coulis, whipped cream

C O UR S E T WO OP TI ONS

Maple Ice Cheesecake

Flatbread

Boyden Valley Winery Vermont Ice Maple Crème, cream cheese, graham cracker crust

House Burger

$5 Draft Switchbacks

Veggie, pepperoni and sausage, three cheeses, buffalo chicken, or smoked bacon and barbecue chicken Six-ounce burger, caramelized red onions, tomato aioli, lettuce, brioche bun

DR I NK SP EC I A L S

Wines and Cocktails TBD

$20

Tres Amigos & Rusty Nail Stage 1190 Mountain Rd., Stowe, 253-6245

COU RSE O N E O P TI O N S

CO U RS E T H RE E O P T I O N S

Fried Calamari

Paletas (Mexican Popsicles)

Garlic, chile flakes, white beans, lime butter, toasted cotija croutons

Chile-mango, coconut-lime, or strawberry

Braised Goat Taquitos

Chocoflan

Cherry chipotle sauce, avocado crema

Chocolate bundt cake with caramel custard

Crispy Brussels Sprouts

Apple-Cinnamon Sopapillas

Habañero honey glaze, pepitas, queso fresco

$30

COU RSE TWO O P TI O N S

Filet Mignon

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

Closed Sunday and Monday. Full descriptions online.

Three courses: choose a small plate, a large plate and a sweet plate from the regular seasonal menu.

Dishes below are samples only.

S A M PLE S M A LL PLAT ES

Chicken Liver Pâté

Pickles, house mustard, grilled bread

Crispy Potato Cake

Braised oxtail, ramp-pistachio pesto, Parmesan

House Pasta

Corn gratinadas, tamarind demi-glaze, shaved asparagus salad

Cider-Steamed Maine Mussels

Seared Halibut

Vermont Steak Tartare

Roast Cauliflower Steak

Mustard vinaigrette, pistachios, Shelburne Farms cheddar

Mole amarillo, grilled tomatillo, hearts of palm

Baby Arugula

Chipotle-dusted tofu, jalapeño, green cabbage, pickled onions

Fries, grilled onions, tarragon aioli

House-Ground Burger

Boucher Family Farm blue cheese, grilled bacon, candied onion, served with frites S A M P L E SWEET P L ATES

Bittersweet Chocolate Pudding Open-Face Chocolate-Coffee Sundae Crème Brûlée

$40

S A M PLE LA R G E PLAT ES

Ricotta Gnocchi

English peas, ramps, asparagus, shaved Parmesan

Stuffed Cavendish Quail

Grilled, served with ramp-farro risotto and dry-fried Brussels sprouts

Mustard-Crusted, All-DayRoasted Pork Shoulder

Stone Corral Pub & Brewery

Blue Paddle Bistro

Closed Monday.

Closed Sunday and Monday.

83 Huntington Rd., Richmond, 434-5787

F I RST CO U RS E

Roasted Butternut Squash Soup

With beet blood and toasted pumpkin seeds S E CO N D CO U RS E

316 Route 2, South Hero, 372-4814

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

Prince Edward Island Mussels

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

Veggie Spring Rolls

Mixed Greens

Sweet chile Thai dipping sauce

T H I RD CO U RS E

Fresh strawberries, maple-roasted pecans, Vermont Creamery goat cheese, house balsamic vinaigrette

With pea tendrils, asparagus, smoked bacon and blueberry-ginger vinaigrette

Maple-and-Pilsner Barbecue Lamb Tacos

Mixed Green Salad

Caesar Salad

Cucumber, sprouts, snow-pea “slaw,” Maplebrook Farm feta

Homemade croutons, house Caesar dressing, freshly grated Parmesan

$30

Vine-ripened tomatoes, fresh mozzarella and fresh basil; finished with balsamic drizzle

Caprese Salad

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

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

Paddle Shrimp Scampi

Tiger shrimp sautéed in white wine, lemon, butter and garlic, finished with baby spinach and fresh thyme; tossed with linguine and topped with fresh Parmesan

Paddle Fish & Chips

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

STO WE • RI C H MO ND • SO U TH H E RO

Braised LaPlatte River Angus Farm oxtail, grilled ramps, mint

Grilled LaPlatte River Angus Farm Butcher Steak (add $4)

Coffee-Crusted Pork Tenderloin

Goat cheese mashed potatoes, sautéed vegetables

Vegetarian Special

Available upon request and posted on the Blue Paddle Bistro website.

DESSERT OP TI ONS

Choose from two homemade desserts. Options change daily.

$40

FIND FOODIE EVENTS

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La Casa Burrito

The Old Foundry at One Federal Restaurant and Lounge

30 S. Main St. St. Albans, 528-5944 AP P ET I ZE R O P T I O N S

Chips and Salsa

Choose any of our homemade salsas

Fresh Salad Tex-Mex Tots

Served with chipotle-ranch dipping sauce

ST. AL B ANS • CO LCH ESTER

E N T RÉ E O P T I O N S

Sizzling Chicken or Steak Fajitas

Marinated meat grilled with charred peppers and onions, served with warm flour tortillas, sour cream, lettuce, pico de gallo and shredded cheese

Beef-and-Bacon Chimichanga Spicy ground beef, bacon, cheese, lettuce, tomato and onion encased in a flour tortilla, deep fried; served with salsa, lime crema and pico de gallo

FIND FOODIE EVENTS

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Extra-spicy ground beef, Spanish rice, pinto beans, jalapeños, habañeros, cilantro and onions; topped with ghost pepper sauce, crema, melted habañero cheddar and queso fresco

DESSERT OP TI ONS

Classic Calamari

Tossed with sautéed peppadew peppers, mushroom, baby spinach and tomatoes in a maple Asian sauce

Maple Crème Brûlée

Housemade with local maple syrup

Brownie Sundae

Housemade gluten free brownie with your choice of vanilla or chocolate ice cream, topped with housemade chocolate sauce and whipped cream

Prime Rib Rolls

Local cream cheese, blue cheese, caramelized onions and smoked bacon in an egg roll wrapper with our maple soy ginger sauce

Peanut Butter Pie

Blue Cheese Croquettes

D ES S ERT

Served with hot pepper bacon jam and topped with cream sauce

Assorted Desserts

EN T R ÉE OP TI ONS

$20

Two lobster and two braised short rib ravioli sautéed with mushrooms, tomatoes and shallots; finished with a cognac and fresh Parmesan cream sauce.

Peanut butter pie with a chocolate cookie crumb crust, drizzled with chocolate sauce

$40

Fresh Ravioli Surf N Turf

Filet Mignon

Topped with a creamy brandy peppercorn sauce and served with choice of freshly made side and sautéed vegetables

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

Any two courses; add salad bar for additional $5.95.

$40 DINNER

Three courses; add salad bar for additional $5.95.

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

Prince Edward Island mussels tossed with cream, roasted garlic and butter; served with garlic bread

Bacon-Marsala Scallops

Pan-seared scallops with baconMarsala cream sauce, potatoscallion cake

Beef Carpaccio Salad

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Burrito del Infierno (Extremely HOT!)

A PPET I Z ER OP TI ONS

Honey Thyme Scallops

Creamy Lighthouse Mussels

Tag your tweets and Instagram pics with #vtrestoweek

Spicy ground beef or chicken, pico de gallo, corn salsa, lettuce and queso fresco; served topped with Mexican red sauce, melted cheese, black olives, tomatoes and green onions

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

Baked with a Ritz cracker crumb topping and honey-thyme butter; served with choice of freshly made side and sautéed vegetables

$30 DINNER

TELL THE WORLD HOW GREAT VERMONT TASTES!

The Saint Albans

Seared filet mignon, sliced thin and tossed with blue cheese, arugula, pickled red onion, grape tomato, maple-balsamic vinaigrette

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

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

A PPET I Z ER OP TI ONS

ENTR ÉE OP TI ONS

Manoushe

Shawarma

Teriyaki Tuna

Za’atar pizza served with lebneh

Apple-Bacon Pork

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

Pesto Salmon

Our mother’s secret recipe served with olive oil, toasted pine nuts and pita bread

Pan-seared sesame Ahi tuna, soy-ginger soba noodles, stir-fried vegetables Maple-glazed bacon-wrapped pork tenderloin, apple-cider demi sauce, cheddar mashed potatoes, grilled asparagus Pan-seared Faroe Island salmon, fresh mozzarella, pesto, white-winetomato butter sauce; served with rice pilaf and grilled asparagus

Oscar Bistro

Bistro steak topped with king crab and Béarnaise, served with rosemary-Parmesan steak fries and grilled asparagus D ES S ERT O P T I O N S

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

Seasoned shaved beef, tahini sauce, seasoned rice, romaine lettuce, tomato, red onions and pickled turnips; served with pita bread

Tabbouleh Salad

Shish Taouk

Seasoned chicken, garlic aioli, seasoned rice, romaine lettuce, tomato, red onions and pickled turnips; served with pita bread

Hummus

Mujaddara

Cooked lentils with rice, garnished with crispy onions and cucumber-and-yogurt salad

DESSERT OP TI ONS

Maple-Bacon Cheesecake Sfouf

Almond semolina cake

Awamat

Crisp doughnut balls glazed in simple syrup

$30

Cook Academy at The Essex: Vermont’s Culinary Resort & Spa 70 Essex Way, Essex Junction, 878-1100

COOK ACADEMY CLASSES: $40/PERSON Offered Sunday through Thursday at 5 p.m., and Friday and Saturday at 11 a.m.

Reservations required.

Junction at the Essex: Vermont’s Culinary Resort & Spa 70 Essex Way, Essex Junction, 764-1489

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

T HI R D C OU R SE OP TI ONS

Golden Beet Bisque

Flourless Chocolate Cake

Crème fraîche, pomegranate

Vanilla bean crème fraîche, hazelnuts, blood orange sorbet

Grilled Oysters

Bananas Foster Bread Pudding

Old fashioned “creole” butter

Spinach Salad

AVAI L A B L E CL AS S E S

Primo Pasta

Learn to make linguini pomodoro, chicken rollatini and chocolate lava cake.

Cooking With Vermont Beer

Learn to make beer-braised chicken; fluffy, buttery potatoes; bacon-beer Brussels sprouts; and chocolate stout cake with salted caramel glaze.

Black River Meats bacon, shaved apples, cherries, brioche, sherry vinaigrette

Maple-bourbon caramel, croissant bread pudding, vanilla ice cream

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

$30

Beef Wellington

Prosciutto-wrapped tenderloin, mushroom duxelle, whipped potato, au poivre sauce

Pan-Roasted Gulf of Maine Hake Wild-caught shrimp, beurre rouge, fennel

Roasted Squash

Tavern at the Essex: Vermont’s Culinary Resort & Spa 70 Essex Way, Essex Junction, 764-1489 Full descriptions online.

$15 BREAKFAST SPECIAL

$15 LUNCH SPECIAL

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

$8.95 LUNCH SPECIAL

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

Includes starter, one sweet item, and one savory item.

Includes soup or salad, main course, dessert.

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

STARTER

S O U PS AN D S A LA D S

Vegetable Roll

Fresh Fruit Cup

Sweet-Potato-Chipotle Bisque

Crab Rangoon

SWEET ITEMS

Short Stack Pancakes Yogurt Parfait Oatmeal S AVO RY ITEMS

Vermonter Omelet Forager Skillet Breakfast Sandwich

Petite Wedge Salad MAI N CO U RS E O P T I O N S

All sandwiches available on gluten-free bread.

Turkey Club Rustic Grilled Cheese Burger

ESSE X JU NCTI O N

Toasted grain stuffing, romanesco, harissa vinaigrette

Egg Roll

S A M PLE S EC O N D C O UR S E OP TI ONS

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

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

House-Baked Chocolate-Chip Cookie Coconut Macaroon

FIND FOODIE EVENTS

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Wicked Wings

1 Market Place #13, Essex Junction, 879-7111

$20 LUNCH & DINNER AP P ET I Z ER O P T I O N S

Hand-Cut French Fries Hand-Breaded Fried Pickle Chips Fresh Fried Tortilla Chips Housemade guacamole

Vermont Maple Barbecue Beans E N T R ÉE O P T I O N S

One Dozen Fresh-Fried Wings

46 Main St., Winooski, 497-3989

$20 BRUNCH

$40 DINNER

Available Saturday and Sunday, 10 a.m. to 2 p.m.

Menu is subject to change.

Available Tuesday through Saturday, 5-10 p.m.; includes raw, vegetable and pasta/protein courses.

STA RT ER OP TI ONS

R AW OP TI ONS

Fresh Cheese

Kale Salad

Honey, matzoh

Brown-butter vinaigrette, crispy flax

Cheddar Beignets

Scallop Crudo

Honey butter

Yogurt, ginger, dukkah

Tater Tots

Beef Tartare

Any flavor

Smoked fish, trout roe, crème fraîche

Smoky cheddar, potato chips

Hand-Pressed Specialty Burger

M A I N O P TI ONS

V EGETA BL E OP TI ONS

Smoked-Pulled-Pork Grilled Cheese Falafel Wrap D E S S ERT O P T I O N S

Hand-Spun Milkshake Ghiradelli Brownie Sundae

ES SE X J U NC I TO N • WI NO O SK I

Misery Loves Co.

Croque Madame

Spring-Dug Parsnip

Housemade ham, raclette, fried egg

Meyer lemon, maitakes, pine nuts

Shrimp and Grits

Mushroom Tart

Lemon brown butter, MLC bacon, poached eggs

Vegetable Hash

Ricotta, nettles

PA STA / P R OTEI N OP TI ONS

Spring Lasagna

Early spring vegetables, salsa verde, fried eggs

Early spring greens, ricotta

Cod

Maple dashi, charred cabbage

Steak Frites Charred ramp

Mule Bar

Our House Bistro

F I RST C O UR S E

$10 LUNCH OPTIONS

38 Main St., Winooski, 399-2020

36 Main St., Winooski, 497-1884

Grilled Caesar Salad

Super Cheesy Mac

MAI N C O UR S E

Poutine Mac

Mule Bar Burger With Fries

DES S ERT

Tres Leches Churros

$20

Caprese Mac

$20 DINNER

Any of the following Twisted Mac & Cheese varieties plus a Deep Fried PB&J Dessert:

BBQ Pork Mac Buffalo Chicken Mac Sugar Shack Mac Crab Mac Shrimp Scampi Mac

FIND FOODIE EVENTS

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Waterworks Food + Drink 20 Winooski Falls Way, Winooski, 497-3525 Full descriptions online.

$30 DINNER

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

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

Caesar Salad

Caesar Salad

Spring Green Salad

Roasted Garlic Soup

Special Soups

Sour Cream & Onion Dip

Pulled Pork Sandwich

EN T R ÉE O P T I O N S

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

Stonewood Farm Turkey Burger

Chef’s daily whim

Seafood Mac and Cheese

Crab, shrimp, scallops, house blend, charred tomatoes, basil

House-Baked Cookie

Steak Frites

Six-ounce steak, garlic fries, garlic mayonnaise, ketchup

Maryland-Style Crab Cake Sandwich

Tuna Tartare

Tuna Tartare

Mediterranean Caprese D ESSERT

Sliced steak, caramelized onions and peppers, Vermont cheddar, hand-rolled and fried crispy, served with Sriracha aioli

Pork Meatballs

Spring Flatbread

Single Patty Burger

Steak-and-Cheese Egg Rolls

Vermont ground beef, Boucher Family Farm’s Green Mountain Blue Cheese, applewood-smoked bacon, arugula, pickled red onion, tomato, garlic aioli

Lettuce, tomato, cocktail sauce DESSERT OP TI ONS

Strawberry Cheesecake Milkshake

Pasture-raised Vermont turkey, orange-cranberry chutney, baby spinach, garlic aioli, red onion, Grafton Village sage-infused cheddar

Vanilla ice cream, strawberry sauce, cheesecake bits

Brownie Sundae

Housemade warm brownie, vanilla ice cream, chocolate sauce, whipped cream, cherry

$30

Zucchini Pasta

Crispy eggplant, pomodoro sauce, vegan mozzarella, chive oil D E S S E RT O P T I O N S

Mini Cupcake Duo German Chocolate Cake Coconut-pecan custard, vanilla ice cream

Agave Taco and Tequila Casa 28 Walnut St., Williston, 876-7129 A P P ET I ZE R O P T I O N S

The Bearded Frog

5247 Shelburne Rd., Shelburne, 985-9877

Queso & Chips

MODERN MARVEL FUSION: $40 DINNER

Grilled Street Corn

STA RT ER O P T I ONS

Fried Green Tomatoes

Kibe (Brazilian Croquette)

Fresh corn on the cob, garlic aioli, cotija cheese, cilantro, chili powder, chimichurri Mexican corn salad, black beans, avocado, spicy aioli

Avocado Toast

Tabouleh Suppli Herb aioli

Black bean hummus, five-spice yogurt

Panucho

Red Hen Baking grilled bread, avocado, melted Oaxacan cheese, chives, cilantro, balsamic drizzle

Refried chickpea, shredded drunken chicken, curried fire-roasted tomato coulis

E N T RÉ E O P T I O N S

M A I N C O UR S E O P TI ONS

Three Tacos, Two Sides

Choose any three tacos and two sides from the daily menu

Braised Short Rib Burrito

Pico de gallo, avocado, pickled red onion, spicy aioli

Butter-Poached Langostino Gordita

Char Siu Pork Aloo tikki

Chaat

Peruvian yellow rice with raisin, silken-tofu vinaigrette

Chicken Statler

D E S S E RTS

Pomegranate-sumac lentils, coconut curry demi-glace

Churro Doughnuts or Tres Leches Cake

D ES S ERT O P T I ONS

$20

WI N O O SK I • WI L L I STO N • SH E LBU RNE

Chicken Caesar Wrap

Asian Sesame Wings

Ahi tuna, avocado, tomato, fried wonton chips

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

Green Mountain Burger

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

$15 LUNCH

Chowder, tomato, onion bisque

Grazers

192 Boxwood St., Williston, 857-5829

Brigadeiro (Brazilian Truffle) Pistachio caramel

Ricotta Cheesecake

Sour-cherry-acai topping

Mango Tapioca

Cinnamon fried wonton

FIND FOODIE EVENTS

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Barkeaters Restaurant

150 Dorset St., Suite 215, South Burlington, 489-7827

Closed Monday

Full descriptions online.

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

EN T R ÉE O P T I O N S

Liver and Onions

Smoked Barbecue-Bacon Meatloaf

SH EL BU RNE • SO UTH BURLN GTON

Hudson Valley foie gras, balsamicglazed cipollini onions, potato pancake, red-eye gravy

TELL THE WORLD HOW GREAT VERMONT TASTES!

LaPlatte River Angus Farm ground beef, cheddar-bacon mashed potatoes, crispy onion rings, garlicky green beans

Bacon and Eggs

House maple-rosemary Vermont Smoke and Cure bacon, avocado toast, sunny-side quail egg, microgreens

Country-Fried Venison Flank Steak

Roasted-garlic mashed potatoes, wild-mushroom-herb cream gravy, roasted asparagus

Tuna Melt Crispy Flatbread

Herb cream cheese, peppercorncrusted ahi tuna, wood-fired artichoke hearts, pickled red onions, baby arugula S A L AD O P T I O N S

Wedge Salad

Burger, Fries and a Shake

Gyro-style Vermont-raised lamb sliders, our famous fries, crème de mint milkshake shooter

French-Onion-Smothered Vermont Pork Chops

Fennel-rosemary roasted fingerling potatoes, broccolini

Baby iceberg lettuce, blue cheese dressing, Jasper Hill Farm’s Bailey Hazen Blue cheese crumbles, candied bacon, red onion, cucumber

House Salad

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26

$20 DINNER FOR TWO

Includes two subs, one soup of the day, two beers.*

SUB O P TI ONS

SU B OP TI ONS

#1 Original

#17 Best Meatball Ever

Pepperoni, Genoa salami, prosciutto, lettuce, tomatoes, sliced banana peppers, onions, fresh garlic, herbs, provolone cheese; smothered with Dave’s Cosmic sauce

#10 Haight Ashbury

Romaine lettuce, roasted red peppers, green peppers, sliced banana peppers, marinated tomatoes, onions, provolone cheese, herbs, Dave’s Cosmic sauce

#11 Tuna Dave #13 Turkey Dave

#18 Famous Italian Sausage #20 Cordon Blue #23 Club #24 San Fran

Turkey, capicola, lettuce, tomatoes, Dave’s Cosmic sauce, mayo, cheddar cheese, Dave’s #9 hot sauce, homemade coleslaw

#25 Famous Bleu

Turkey, Dave’s Cosmic sauce, mayo, tomatoes, lettuce, onions, cheddar cheese, hot peppers, topped with Dave’s blue cheese dressing

#26 Tasty Bacon

Bacon, lettuce, tomatoes, provolone cheese, mayo, Dave’s Cosmic sauce BEER OP TI ONS

Zero Gravity Craft Brewing Green State Lager or Conehead *Substitute two Dave’s or Stewart’s specialty sodas.

Guild Tavern

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

Ember Roasted Mushrooms

Whipped ricotta, juniper-cured bacon, toasted sourdough, salsa verde

Magic Hat Artifactory

5 Bartlett Bay Rd., South Burlington, 658-2739

$11 LUNCH SPECIAL: SANDWICH AND A PINT

1

$

$13 ALL-DAY SPECIAL: CHEESE BOARD FOR TWO

Wood-Grilled Asparagus

Radishes, pea shoots, sauce gribiche

Includes one grilled sandwich and one beer off the draught list.

Available daily noon-3 p.m.

Includes three Vermont cheeses, two flights of beer. Available daily from open to close.

E N T R ÉE O P T I O N S

S A N DW I C H OP TI ONS

C HEESE OP TI ONS

Buffalo Chicken

Cabot Creamery Clothbound Cheddar

LaPlatte River Angus Farm Sirloin Potato purée, grilled asparagus, spring chimichurri

Herb yogurt, fennel salad, crispy parsnips D ES S ERT

Chocolate Stout Cake

Raspberry preserves, mint, whipped crème fraîche

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

$20 LUNCH FOR TWO

Includes two subs, fresh-cut fries, two fountain sodas.

$20

Sweet Pea Quinoa Cakes

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Dave’s Cosmic Subs

97 Falls Road, Shelburne, 985-2830

Misty Knoll Farms chicken, mozzarella, grilled onion, tomato, buffalo sauce, on Klinger’s Bread sourdough

Reuben

Black River pastrami, Swiss, sauerkraut, 1000 Island dressing, on Klinger’s Bread rye

Grilled Ham and Cheese

North Country Smokehouse ham, Cabot Creamery sharp cheddar, Dijon, on Klinger’s Bread whole wheat

Pizza Grilled Cheese

Pepperoni, mozzarella, basil, pizza sauce on Klinger’s Bread garlic Parmesan

Cabot, Vermont

Shelburne Farms Smoked Cheddar Shelburne, Vermont

Jasper Hill Farm Bayley Hazen Blue

Greensboro Bend, Vermont

Jasper Hill Farm Moses Sleeper

Greensboro Bend, Vermont

The Old Post

733 Queen City Park Rd., South Burlington, 497-0202 Includes appetizer, salad and entrée.

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

Pauline’s Café

1834 Shelburne Rd., South Burlington, 862-1081

$15 WEEKEND BRUNCH & WEEKDAY LUNCH SPECIAL Two courses: starter and entrée.

Mac and Cheese Bites

$30 DINNER

Smoked Gouda mac and cheese, breaded and deep-fried

Pickle Chips

Housemade Old Post pickles, breaded, fried and served with zesty aioli S AL AD O P T I O N S

Signature Salad

Mixed greens, candied walnuts, blue cheese, cranberries, sliced apple, maple balsamic dressing

Cobb Salad

Fresh mixed greens with bacon, corn, tomatoes, blue cheese, egg, avocado E N T RÉ E O P T I O N S

Choice of fries or coleslaw.

The Old Post Burger

Local beef cooked to order, topped with your choice of buffalo or BBQ sauce with bacon, blue cheese and cheddar cheese

STA RT ER O P T I O N S

S A MP L E DI NNER ENTR ÉES

Oysters on the Half Shell or Rockefeller

New England Fishmongers’ Line-Caught Fish

Goat Cheese Croquettes

Local Beef or Lamb

Gravlax Toasts

Vegetarian Risotto

Vegetable Caviar

DESSERT OP TI ONS

S A M PLE B RUNC H EN T R ÉES

Brandy Gingered Fruit Compote

Fish Tacos

Green Tea Custard

Avocado Benedict

With Jagermeister glaze

Breakfast Burger (Beef or Vegan)

CBD-Infused Chocolate Pot de Crème

S A M PLE LUNC H EN T R ÉES

Quinoa-Tabouli-Stuffed Tomato and Avocado

$20

Beef Rib Eye Sandwich New England Fishmonger’s Fish and Chips

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

Red Snapper Enter Broiled andOur served over cucumber-

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

Sesame Tuna

wasabi-dressed vegetable slaw; Facebook finished with coconut-mango

Seared sesame-encrusted tuna served rare over cucumber slaw and wasabi-ginger glaze

SO UTH BU RL I NGTO N

Turkey Burger

Local turkey burger topped with our roasted garlic aioli, lettuce, tomato and red onion

Three courses: starter, entrée and dessert.

Entrée preparations will change with product fluctuations.

See restaurant website for updates.

curry sauce Competition

Certifi ed Angus Beef for the best chicken New York Strip Marinated mozzarella on grilled wing sauce recipe.

Ten-ounce hand-cut strip steak crostini topped with oven-roasted with smoked paprika, our Facebook tomato compote, balsamic drizzle Visit seasoned served with Gorgonzola and chive oil page for cream sauce and crispy fried onions details!

Surf and Turf Bruschetta

COMING NEXT WEEK!

Vermont Ravioli

Filet mignon and jumbo sea scallops, both wrapped in bacon; served with chimichurri and Gorgonzola cream sauce EN T R ÉE O P T I O N S

Vermont Fresh Pasta chèvre-and-fig pesto ravioli with sweet potatoes, carrots and candied walnuts; finished with honey-lavender cream sauce

Includes salad bar.

DESSERT OP TI ONS

Lobster Mac and Cheese

Gemelli pasta and lobster meat in a rich Gruyère-and-cheddar Béchamel topped with panko bread crumbs

The newest edition of 7 Nights serves up 1,400+ Vermont restaurants and select breweries, vineyards, cideries and meaderies.

Available free at 1,000+ statewide locations and online at sevendaysvt.com.

Brûléed Cheesecake With macerated berries

Blondie Brownie Sundae Flourless Chocolate Sin Cake

$40

local, fresh, original

1076 Williston Road, S. Burlington

862.6585

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27

A Single Pebble

133 Bank St., Burlington, 865-5200

Closed Sunday and Monday.

$40 TASTING MENU Chef’s choice tasting menu, changing daily, with a vegetarian option available. Everyone in your party must order the same menu — either vegetarian or meat, but not both. Dishes listed are samples only.

S AMP L E D I S H E S : RE G U L AR TAST I NG

S A M PLE D I S H ES : V EG ETA R I A N TA ST I NG

Sichuan Salad Plate

Sichuan Salad Plate

Cucumber, carrot, cabbage

Cucumber, carrot, cabbage

BU RLI N GTO N

Cantonese BBQ Plate

Cantonese BBQ Plate

Barbecue pork belly, chicken, beef shank

Seasoned and pressed tofu, white barbecue tofu, daikon radish

Thai-Style Crab Cakes

Mock Eel Roll

Dry-Fried Asparagus

Dry-Fried Asparagus

Momo Fuku Pork Wrap With Oyster

Momo Fuku Wrap With Setain

Noodle With Spring Scallion

Noodle With Spring Scallion

Snow White Chicken

Sweet and Pungent Walnut

Market Fish With Pickled Beets

Five-Star Tofu

$15 LUNCH SPECIAL S MA LL PLAT E

Pickle Plate

A variety of homemade pickled vegetables E N T R ÉE O P T I O N S

Spiced Sweet Potato Burger

Smoky roasted sweet potato, shaved beets, spinach, whipped feta, fresh herb aioil, sweet papkira brioche bun

Harissa Pulled Pork Sandwich

Slow-roasted pork shoulder, shaved lettuce, whipped feta, sweet paprika brioche bun

Crispy Tofu Bowl

Bok choi salad, brown rice, sweet chile tofu, pickled ginger, radish, cilantro D ES S ERT

Mini Biscuits

Housemade flaky, buttery biscuit

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ENTR ÉE OP TI ONS

400 Burger Popcorn Chicken Tempura Broccoli

Served with rosemary-sage house fries, drink and a toy SU P ER SI ZE OP TI ONS

+$2 add bacon +$3 make it a double burger +$6 make it a triple burger +$3 sub beer for drink

Dessert

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

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ARTSRIOT HAPPY MEAL: $20

Dessert

South China Beef

August First Bakery & Café

TELL THE WORLD HOW GREAT VERMONT TASTES!

ArtsRiot

400 Pine St., Burlington, 540-0406

Bistro de Margot

126 College St., Burlington, 863-5200

1

$

Closed Sunday and Monday.

ENTR ÉE (FI R ST C OU R SE) OP TI ONS

Salade Margot

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

Paté de Campagne

Country paté, cornichons, red onion compote, Dijon mustard PL AT (M A I N C OU R SE) OP TI ONS

Coq au Vin

Coq au vin, tagliatelle pasta, pearl onions, lardons, button mushrooms

Filet de Cabillaud Poêlé

Pan-seared cod, roasted cauliflower and broccoli, rice pilaf, curry sauce

Aumonière Croustillante de Pomme de Terre

Beggar’s purse, roasted fingerling potatoes, herbs, caramelized onions, Jasper Hill Cellars Alpha Tolman cheese, spinach sauce DESSERT OP TI ONS

Mousse Chocolat Praline, Meringue

Chocolate mousse, caramelized hazelnut meringue

Tarte au Citron Meringuées en Verrine Lemon tart in a jar

$41

Bleu Northeast Seafood

Blue Cat Steak & Wine Bar

25 Cherry St., Burlington, 864-8600

1 Lawson Lane, Burlington, 363-3639

CAVI AR S E RVI CE (AD D $ 4 0)

For Vermont Restaurant Week, we are pleased to offer high-quality, sustainable Mottra Caviar at cost, with Red Hen Baking brioche toast points and Vermont Creamery crème fraîche.

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

Seafood Chowder

Scallops, perch, clams, smoked bluefish, bacon, chervil

Oregano Pistou

Marinated swordfish, roast dried tomatoes, olives, soft polenta, Romesco sauce

Fried Whole-Belly Clams

Misty Knoll Statler Chicken

Pickled red onion, celery, cider vinaigrette

Smoked duck-fat potatoes, baby carrots, herb jus

Green Salad

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

Cucumber, radishes, carrots, sprouts, red wine shallot vinaigrette

Vermont Cheese Selection Shortbread, compote

MAIN C O URSE O P T I O N S

Beets

Eighteen-Hour Braised Lamb

Soup of the Day

Grilled artichokes, mushroom ragout, Vermont sheep’s milk cheese, black truffle

Shaved fennel, pickled peppers, cherry tomatoes, harissa aioli

C OU R SE THR EE OP TI ONS

Chèvre, cashews, spinach, mandarin orange

Paperdelle Pasta

Crispy Calamari

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

Smoked maple, mashed potatoes, haricots verts

Filet Mignon

Caesar Salad

Pink-peppercorn-and-roasted-garlic butter, haricots verts, garlic mashed potatoes

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

Rare Ahi Tuna

Plum, prosciutto, pink-peppercornand-aged-port reduction

Beef Tartare

Blood orange, pink grapefruit, tangerine, mint

Garlicky dressing, white anchovies (or not), house croutons

Grilled Whole Quail

Cucumber, tobiko, shallot vinaigrette

Faroe Island Salmon

Cornichons, capers, condiments, crostini

$40

Shrimp Cocktail

Jumbo shrimp, Bloody Mary sauce

Sorbet

Pan-Seared Redfish

Fresh berries, shortbread

Beet risotto, frisée, brown butter, capers

NORTHEAST SEAFOOD

Bluebird Barbecue

317 Riverside Ave., Burlington, 448-3070

1

$

BARBECUE FOR TWO: $30

Select three smoked meats and four from-scratch sides.

Served family-style for two to share. Available for takeout Monday through Thursday, 4:30-6:30 p.m., or dine in every day.

SMO KHO US E ME ATS (CH O O S E T H RE E)

Slow-Smoked Pulled Pork Catamount gold sauce

Fifteen-Hour Brisket Salt-and-pepper rub

Smoked Chicken

Alabama white sauce

Spare Ribs

Maple barbecue mop

Smoked Turkey House gravy

Barbecue Seitan (Vegan) Caramelized onions

S I D E S (P I CK FO U R)

Hand-Cut French Fries, Smashed Sweet Potatoes, Bread and Butter Pickles, Pit Beans, Coleslaw, Mixed Greens and Herbs, Red Hen Baking Fat-Tire Toast, Mac and Cheese For every guest that signs up for Bluebird’s newsletter, they will donate $1 to the Vermont Foodbank.

Butch + Babe’s

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

BU RL I NGTO N

$40

Closed Tuesdays.

STATE FAIR-INSPIRED DINNER: $20 F I R ST C O UR S E O P TI ONS

Veggie Funnel Cake Beet and Fennel Salad (vegan, gluten free)

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

Specialty Dog and Fries General Tso’s Cauliflower (vegan, gluten free)

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

Fried House “Oreo” House Donut Ice Cream Sandwich

$20

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29

Citizen Cider

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

$10 LUNCH SPECIAL Szechuan Pulled Duck Sandwich

Apple slaw, duck-gravy poutine on the side

$20 DINNER Two courses: includes a glass of Disco Inferno specialty cider.

CO UR S E O N E

Braised Duck and Bacon Roulade

Confit baby carrots, cider red cabbage, cider reduction CO U R S E T WO

Lemon Tart

Shortbread glaze, blueberries, almond

The Daily Planet

15 Center St., Burlington, 862-9647

Under the Sea

C O UR SE I

Seared octopus, caramelized diver scallop, hackleback caviar, purple potato, confit cherry tomatoes, pickled star fruit, sunchoke chips

Goldilocks and the Three Berries

Corn porridge mini-muffins, whipped honey-blackberry butter, hydro watercress, strawberry balsamic, raspberry powder, popped amaranth

The Wild Things

Wild-mushroom quinoa, poached florets of romanesco and cauliflower, watermelon radish, herb leaf and micro green salad, candy-cap mushroom vinaigrette

C O UR S E I I OP TI ONS

White Rabbit Wonderland Braised-rabbit tortelloni, ricotta salata, beet trio, pretty flowers

C OU R SE V OP TI ONS

The Giant Peach

Jack’s Magic Beans

Deep fried cronut, stone fruit preserves, green-tea-pastry cream, candied pistachio

Steamed jackfruit dumplings, edamame, sweet soy, Sriracha aioli

Hogsmeade Pub Special

BU RLI N GTO N

C O UR S E I I I

Lemony intermezzo: olive-oil pound cake, Meyer lemon curd, mint, lemon-pepper “caviar”

Three Little Pigs

For Vermont Restaurant Week, Dedalus offers a five-plate meal that includes choice of cheese, choice of charcuterie, two pintxos (Basque-style snacks on bread) and any entrée from the regular menu.

Vegetarian options available.

S AMPLE PI N T XO S

Mussel Toast

Salsa verde, aioli

Boquerones

Nduja butter, fennel

Sardine Toast

S A MPLE EN T R ÉES

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$40

Slow-braised pork shoulder, mini osso buco, smoked belly, “straw, sticks, bricks”

Smoked lardo, pickled shallots

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Fairest of Them All

White chocolate mousse, apple cider caramel, black cherry

C O UR S E I V OP TI ONS

388 Pine St., Burlington, 865-2368

Tag your tweets and Instagram pics with #vtrestoweek

Ice cream flight: Whipplescrumptious fudge-mallow delight, blueberry pie, fizzy-lifting drink

A Series of Fortunate Flavors

Dedalus Wine Shop, Market & Wine Bar

TELL THE WORLD HOW GREAT VERMONT TASTES!

Wonka Factory Samples

“Butter beer”-battered halibut cheeks, crispy potato terrine, maltvinegar remoulade, lemon salt flake

Salad au Confit de Canard Housemade Sausage With Lentils

$40

¡Duino! (Duende)

10 N. Winooski Ave., Burlington, 660-9346 Three courses: one starter, one entreé, one sweet ending.

Falafel

¡ STA RTER S!

Fried chickpea fritters, pita, pickled veggies, tomato greens, tzatziki, tahini, hummus; served with house side salad

Steamed Kale

Lemon, garlic chips

Frites

French fries served with ketchup, garlic aioli

Cubano

Local pulled pork and smoked pork loin (or local seitan), Vermont cheddar, chipotle aioli, pickles, pickled onion, O Bread Bakery’s French Country bread; served with house side salad

Sweets

Sweet potato fries served with ketchup, chipotle aioli ¡ EN T R ÉES!

Panang Curry

¡ SWEET ENDI NGS!

Sweet-and-spicy coconut broth, lemongrass, bell peppers, onion shallots, carrots, bean sprouts, cilantro; served with coconut rice

Pistachio Ice Cream Sandwich

Cardamom-spiced cookie, Shy Guy pistachio gelato

Green Curry

Spicy coconut broth, kaffir lime, galangal, bell peppers, onion shallots, carrots, bean sprouts, cilantro; served with coconut rice

$20

Vegan Cake Truffles

Two chocolate cake truffles, salted caramel

East West Café

El Cortijo Taqueria y Cantina

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

189 Bank St., Burlington, 497-1668 A PPET I Z ER O P T I ONS

$30 DINNER FOR TWO

Elote Dip

Sautéed corn, cotija cheese, spicy aioli, Mexican spices, served with chips

F I RST CO U RS E

Hamachi Ceviche

Gyoza

Pineapple salsa, pickled red onions, served with chips EN T R ÉE O P T I ONS

S E CO N D CO U RS E

Dos Taco Plate

Two Orders of Pad Thai

From the regular menu

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

Steak Torta

Marinated skirt steak, refried beans, chipotle crema, red head lettuce, pickled red onions; served on a soft roll

D E S S E RT

Pescado Bowl

Fried Ice Cream

Crispy fish, citrus slaw, pickled jalapeños, avocado crema, Spanish rice, black beans, cilantro, onion D ES S ERT

Churro Sundae

Churro bowl, vanilla Island Homemade Ice Cream, tequila caramel sauce, maple sunflower seeds

$30

180 Battery St., Burlington, 657-3377

1

$

Closed Sunday and Monday.

$21 LUNCH AND DINNER MENU APP ETIZER O P TION S

E N T RÉ E O P T I O N S

Empanadas

Pollo en Mole

Two per order, with ground beef, cilantro, lime

Lumpia

Filipino egg rolls stuffed with choice of ground beef, pork, chicken or vegetable (two per order)

House salad

Mixed greens, bell peppers, cucumbers, carrots, Jack cheese and choice of dressing

Guacamole

Fresh made guacamole served with fresh homemade chips

Medallions of chicken sautéed with onions and housemade mole, served with rice and beans

Pork Adobo Pinoy Style

Traditional Filipino dish, slowcooked pork shoulder with onions, potatoes, garlic and ginger; served with rice and salad

Afritada Pinoy Style

Beef medallions sautéed with onions, peppers, carrots, potatoes, garlic and ginger and finished with sweet chile glaze; served with white rice and salad

Spinach Enchiladas

Sautéed spinach with pico de gallo and Jack cheese, rolled in one homemade corn tortilla and finished with green sauce and heavy cream; served with rice, beans and sour cream D E S S E RT O P T I O N S

Fried Ice Cream Cheesecake

The Farmhouse Tap & Grill 160 Bank St., Burlington, 859-0888

BU RL I NGTO N

Esperanza Restaurante

A PPET I Z ER O P T I ONS

Sweet Pea Fritters Herb yogurt

Farmhouse “Pub Cheese” House pickles, lavash crackers EN T R ÉE O P T I ONS

LaPlatte River Angus Farm Beef Burger Jasper Hill Farm’s Bayley Hazen Blue cheese, bacon, onion ring, barbecue sauce

Roasted Pork Shoulder

Nitty Gritty Grain Company polenta, cider-braised cabbage, mustard jus

Spring Vegetables and Vegetable Dashi Buckwheat noodles, snow peas, mushrooms, sweet onions, sprouted lentils, soft-poached egg D ES S ERT

Chocolate Pudding

$40

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The Great Northern 716 Pine St., Burlington, 489-5102

Crispy Tofu

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

Pea shoots, local greens, roasted vegetables, basmati rice, hoisin-shoyu vinaigrette

“Mini-Order” Dirty French Fries

Smoked pork, sweet chile aioli, spicy pickles

Roasted Beets and Queso Fresco Salad

Assorted House-Fermented Veggies

Local greens, quinoa, koji-apple vinaigrette

Creamy polenta, crème fraîche

D ES S ERT O P T I O N S

Stir-Fried Pea Shoots

Two Scoops of Ice Cream*

Local greens, braised pearl onions E N T RÉ E O P T I O N S

One Scoop of Ice Cream and a Chocolate Chip Cookie

Crispy Chicken

Peanuts, pickled chiles, sesame, napa slaw, rice

*Ice cream flavors options: passion fruit sorbet, Meyer lemon fro-yo, chocolate sorbet, tahini ice cream

BU RLI N GTO N

Flat-Top Burger

LaPlatte River Angus Farm beef, soft roll, house pickles, cheese

Juniper

Full descriptions online.

$15 BRUNCH

One entrée plus juice or Brio Coffeeworks drip coffee.

E N T RÉ E O P T I O N S

Eggs Benedict

Hollandaise, smoked pork loin, roasted veggies, English muffin, home fries

Chilaquiles Verdes

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Vermont Tortilla Company chips, salsa verde and fresca, queso fresco, heirloom beans, chorizo

Red Flannel Hash

Housemade corned beef, roasted beets, potatoes, two eggs, Red Hen Baking toast

Biscuits and Gravy

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$40 DINNER F I R ST C O UR S E O P T I O N S

Pete’s Zucchini fritters Chopped Salad Spring Pea Soup M A I N C O UR S E O P T I O N S

Maple-Brined Pork Chop Barlotto, braised greens, pickled ramps

La Crescent Chicken

Mushroom-parsnip ragout, pappardelle, lardons, black truffle

Chickpea Panisse

Spiced vegetable stew, dried fruits, Marcona almonds

Sage sausage gravy, scallion biscuits, two eggs

D ES S ERT O P T I O N S

Mushroom Tartine

Lemon curd, whipped cream

Roasted mushroom ragout, poached eggs, Spring Brook Farm Tarentaise cheese

Monte Cristo

Vermont Salumi proscuitto cotto, raclette cheese, egg batter, maple syrup, compote

FI R ST C OU R SE OP TI ONS

Greens

Mache lettuce, strips of air-dried beef, croutons, red-wine vinaigrette

Baked Asparagus

Pecorino Romano, brown butter SEC OND C OU R SE OP TI ONS

Grilled Beef Tenderloin

Roasted potato with bacon-mushroom medley, burgundy reduction

Seared Australian Sea Bass

Mediterranean vegetables, basil-infused extra-virgin olive oil DESSERT OP TI ONS

Chocolate Mousse Tiramisu

$30

$30

41 Cherry St., Burlington, 651-5027

TELL THE WORLD HOW GREAT VERMONT TASTES!

The Gryphon

131 Main St., Burlington, 489-5699

Olive Oil Cake

Vermont Cheese Selection Compote, crackers

Magnolia Bistro

One Lawson Lane, Burlington, 802-846-7446

$20 BRUNCH SPECIAL Available seven days a week 8 a.m.-2 p.m.

Includes coffee or tea.

1ST C OU R SE OP TI ONS

Banana Bread Fruit and Cheese Plate 2ND C OU R SE

Eggs Benedict of Your Choice Canadian bacon, crab cake or veggie

New Moon Café

150 Cherry St., Burlington, 383-1505

1

$

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

Closed Saturday.

A PPET I Z ER O P T IONS

$12.95 LUNCH SPECIAL

Fig-and-Caramelized-Onion-Stuffed Prosciutto

Pair a salad with a half sandwich and a beverage.

HALF S ANDWIC H O P T I O N S

Vermont Maple Grilled Cheese

Turkey bacon, cheddar cheese, whipped maple butter on housemade rye bread

Portabello Mushroom and Grilled Veggie (vegan) Basil pesto, roasted red pepper, grilled eggplant, grilled zucchini, portabello mushroom on baguette

Curried Chicken Salad

With cranberry chutney and lettuce on housemade sourdough

Arugula, olive oil, lemon, aged balsamic

Burrata

S A L AD O P T I O N S

Toasted Red Hen Baking bread, house giardiniera, salsa verde

Red and Green (vegan)

EN T R ÉE O P T I ONS

Strawberries, basil, cucumbers, tomatoes, tofu, field greens, balsamic vinegar

Cavatelli With Hazelnut-and-Mushroom Ragú

Beet Salad

Braised greens, fingerling potatoes

Garlic, rosemary, pecorino, balsamic

Veal Saltimbocca

Beets, goat cheese, maple-glazed walnuts, arugula, field greens, maple-balsamic vinaigrette

House-cured soppressata, artichoke hearts, kalamata olives

Lemon Arugula Salad

D ES S ERT O P T I ONS

Salumi Pizza

Grilled chicken, Parmesan cheese, arugula, kosher salt, cracked black pepper, lemon juice, olive oil

Tiramisu Cannoli

B EVE RAG E OP T I O N S

$40

Iced Lavender Latte Fresh-Squeezed Lemonade Cold-Pressed Coffee

Revolution Kitchen

Includes one each: antipasti, insalata, pizza and dolce.

Closed Sunday and Monday.

ANTIPASTI O P TION S

Giardiniera Marinated Olives and Artichoke Hearts Rotolo Napoletano Stuffing changes daily

Salumi plate

Selections change daily INS ALATE O P TIO N S

Mista

Local greens, red wine vinaigrette

Colorata

Roasted beets, avocado, microgreens, citrus dressing

Caesar

Capricciosa

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

Salsiccia e Funghi

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

Grape tomatoes, artichokes, kalamata olives, basil, fior di latte, grana Padano

Pan-Seared Brussels Sprouts

Diavola

Spring Asparagus-andFennel Salad

Spicy soppressata, provolone, crushed chile flakes, basil, extravirgin olive oil D O LCE O P T I O N S

Panna Cotta

Margherita

Seitan Risotto Cakes

Risotto cakes topped with crispy seitan, marinara sauce, cashew ricotta and basil

Yellow Curry Stir-Fry

Seasonal veggies and tofu stir-fried in yellow curry sauce, served with jasmine brown rice

Pizza Alla Nutella

Banana Cream Pie

$30

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

Shaved asparagus, fennel ribbons, lemon-Dijon vinaigrette, grana Padano, almonds

Ravioli Specials

Basil pesto ravioli with Vermont Creamery chèvre and brown butter-sage-pecan sauce; or vegan roasted-wild-mushroom ravioli

DESSERT OP TI ONS

Panzanella

For gluten-free pizzas, add $4.

Miso-maple-sake glaze, black sesame seeds

S EC OND C OU R SE OP TI ONS

Flavor changes daily

Dark Chocolate Mousse

P IZZE O P TIO N S

Nachos

Housemade Vermont fennel sausage, fior di latte, mushrooms, grana Padano

Romaine, Caesar dressing, grana Padano, focaccia Mesclun greens, tomatoes, bell peppers, red onions, croutons, orange vinaigrette

9 Center St., Burlington, 448-3657

BU RL I NGTO N

Pizzeria Verità

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

Maple-Vanilla Cake

With caramelized pecans

Chocolate Fudge Cake

With German chocolate frosting

$30

FIND FOODIE EVENTS

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Rí Rá Irish Pub

123 Church St., Burlington, 860-9401

Sherpa Kitchen

119 College St., Burlington, 881-0550 Closed for dinner on Sunday.

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

Berry & Blue Salad

Charred Asian pear, Vermont blueberries, chopped strawberries, candied cashews, Jasper Hill Farm’s Bailey Hazen Blue cheese, mixed leaves, kiwi vinaigrette

Deviled Avo Eggs

Soft poached eggs, deviled avocado mousse, pickled garden vegetables, smoked paprika

Cold Hollow Cider Mussels

BU RLI N GTO N

Steamed Maine mussels, local apple cider broth, brown-sugar-brûlée butter, backyard tomato, charred crostini S E CO N D CO U RS E O P T I O N S

Spring Lamb Ragù

New Zealand lamb, foraged mushrooms, lamb demi-glace, goat cheese, fresh pappardelle pasta, cherry tomato, spring onion, micro basil Ask your server

D ES S ERT O P T I O N S

ENTR ÉE OP TI ONS

Carrot Cake

Shredded carrot, pecan pieces, crushed pineapple, cream cheese frosting, chopped walnut garnish

The Trinity

Bailey’s chocolate mousse, Jameson whipped cream, Guinness chocolate sauce

$30

Fiddlehead Salmon

60 Lake St., Burlington, 540-0188

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FIND FOODIE EVENTS

Local kale, creamy Caesar dressing, toasted croutons, Parmesan cheese

Poutine

Choco Nutty

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Blueberry Pan-Crêpe

Hail Seitan

Crispy housemade seitan, roasted jalapeño-garlic spread, caramelized onions, local chèvre and spinach on a scallion crêpe

Sotto Enoteca

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

A NTI PA STI OP TI ONS

Warm, spiced Vermont apple compote with housemade granola and whipped cream

Two sweet crêpes filled with local blueberry compote and served with choice of bacon or sausage

Rasmalia

Cottage-cheese-and-dry-milk balls soaked in milky sugar syrup; a popular dessert in Kathmandu

Blueberry Crisp

Kale Caesar

Garfield

DESSERT

Includes antipasti, segundi, dolci.

A “frumpled” sweet crêpe covered in local blueberry compote, topped with toasted streusel and served with ice cream

Local Italian sausage, local herbed ricotta and mozzarella cheeses with spinach and housemade marinara

Lamb Sekuwa

Grilled lamb skewers and vegetables, served with vegetable fried rice

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

Choice of organic kale or mesclun, Vermont apples, dried cranberries, toasted pumpkin seeds and local chèvre tossed with lemon-maple vinaigrette

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

Chopsey

Deep-fried egg noodles topped with stir-fried mixed vegetables and a sunny-side egg; very popular in Kathmandu

$20

Grilled Atlantic salmon filet, sautéed fiddleheads, heirloom-tomato-andcorn salad, ramp-lime vinaigrette, micro tarragon

The quintessential Québécois comfort food done Vermontstyle with hand-cut French fries, local cheese curds and choice of Screaming Ridge Farm chicken gravy or housemade veggie gravy

Nepali Thali Platter

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

Rice Pudding

The Skinny Pancake

TELL THE WORLD HOW GREAT VERMONT TASTES!

Momo

Four pieces of savory beef dumpling stir fried with mixed bell peppers in the chef’s special tomato sauce

Guinness barbecue pulled pork, potato-scallion crêpe, roasted fingerlings, sautéed sugar snap peas, Awesome Lawson’s Sip of Sunshine Beer cheese sauce

Eat Your Greens Salad

Beet Salad

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

Vegetarian Option Available

Blacksmith Boxty

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

STA RTER OP TI ONS

Apple Crumble

Housemade Choco Nutty Budder (palm oil-free chocolate hazelnut spread)

Sugar Shack

With Cabot Creamery butter and local maple sugar

$20

Carciofi

Wood-grilled Roman artichokes

Insalata

Mixed organic greens, shaved fennel, radish, balsamic vinaigrette SEGU NDI OP TI ONS

Anatra

Crispy duck confit leg, porcini mushroom jus, mascarpone polenta

Orecchiette con Fricone

Fried cherry tomato sauce, pepperoncino, arugula, burrata

Brasato

Barbera-braised boneless beef short rib, olive-oil whipped potatoes DOLC E

Panna Cotta

“Cooked cream” strawberry moscato sauce

$30

The Spot

210 Shelburne Rd., Burlington, 540-1778 Dinner served Tuesday through Saturday.

Indo Reef Dance

APPETIZER O P TIO N S

Seared shrimp and roasted veggies in curry sauce, served over white rice

Potstickers

Pork-and-scallion dumplings tossed in sweet chile sauce, sesame seeds and scallion

Crispy Tofu

Braised vegetable medley and winter greens with crispy tofu

Miso-Dressed Greens Side Salad

Miso-maple dressed greens with shredded carrots, goat cheese and toasted sesame seeds

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

Pineapple Carrot Cake Ice Cream Sundae

Living the Dream Side Salad

Vanilla ice cream, toasted maple coconut flakes, chocolate drizzle

Arugula dressed in citrus vinaigrette, red and gold beets, greens, goat cheese, spiced nuts

$20

Red Beet Hummus and Pita E NTRÉE O P TIO NS

Peahi

Our famous fish tacos with mango salsa, shredded lettuce, chopped red cabbage, chipotle sauce; served on flour tortillas

Sweetwaters

120 Church St., Burlington, 864-9800

$13.95 LUNCH SPECIALS OPTIONS

Pork Belly Tacos

Slow-braised, crispy fried pork belly, kimchi, Sriracha aioli, flour tortillas, crispy fries

Boyden Farm Burger

Angus beef burger, applewoodsmoked bacon, housemade onion ring, smoked Gouda, chipotle barbecue sauce, served with crispy fries and a pickle

Shrimp Po Boy

Nitty Gritty Grain Co. cornmealdredged Gulf of Mexico shrimp, shaved romaine, sliced tomato, remoulade, served on a toasted baguette with crispy fries and a pickle

$30 DINNER A PPET I Z ER O P T I O N S

Steak Gyro

North Country Smokehouse kielbasa, applewood bacon, orange-honey-Dijon glaze

Sliced marinated skirt steak, shredded lettuce, chopped tomato and red onion, tzatziki sauce, warm pita

Roasted pear, Gorgonzola, field greens, roasted red beets, crushed walnuts, shaved red onion, lemon vinaigrette, honey drizzle ENTR ÉE OP TI ONS

Bar Steak

Char-grilled flank steak, elote relish, chipotle polenta fries, butterpoached asparagus

Blackened Tuna

Yellowfin tuna, Thai peanut noodles, chilled cucumber slaw, spicy ginger glaze

Farro Risotto

Creamy Parmesan farro risotto, crimini mushrooms, wilted kale, truffle honey roasted carrots, Parmesan crisp DESSERT OP TI ONS

Coconut Carrot Cake Crème Brûlée

Pork Belly Tacos

Slow-braised, crispy fried pork belly, kimchi, Sriracha aioli, flour tortillas, pickled cucumber slaw

Trattoria Delia

152 St. Paul St., Burlington, 864-5253 A N T I PAST I O P T I O N S

Terrina

Truffled duck liver pâté, strawberry-rhubarb mostarda, wood-grilled garlic crostini

Sformatino

Asparagus-and-fontina timbale, grilled asparagus florets, truffle vinaigrette, petite arugula salad

Burrata

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

$13 LUNCH SPECIAL

Includes a cup of soup and any sandwich or specialty salad

Seafood Chowder VBP Chili Vermont Cheddar-Ale Soup

Smoked prosciutto, burrata, extra-virgin olive oil, wood-grilled garlic toast

S A N DW I C H A N D S A LA D O P T I O N S

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

Philly Cheesesteak

Brasato

Barbera-braised boneless short rib, olive-oil whipped potatoes

Tagliatelle

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

Salmone

Crispy-skinned organic salmon, salsa verde, wood-grilled asparagus D O LCE O P T I O N S

Panna Cotta

“Cooked cream” moscato-strawberry sauce

Gelato

Housemade with Vermont milk and eggs

$40

Pulled Pork Sandwich Reuben VPB Rolli

Black bean burger, Jack cheese, spicy sweet-and-sour sauce, lettuce, tomato, red onion

Cobb Salad Spinach and Goat Cheese Salad

Baby spinach, Vermont Creamery goat cheese, golden raisins, dried cranberries, cucumber, tomato, red onion

1

$

BU RL I NGTO N

Bacon-Wrapped Kielbasa

Gorgonzola-Stuffed Anjou Pear

$21 DINNER

Add a flight of four beers for $5.NS

Garlic-Teriyaki Wings Buffalo Chicken Flatbread

Buffalo chicken tenders, carrots and Jack cheese, with blue cheese drizzle

Housemade Beer-Battered Onion Rings S EC OND C OU R SE OP TI ONS

Toads in the Hole

Vermont maple sausage links, Cabot Creamery cheddar and onion, rolled into savory pastry with chutney and fries

Pulled-Pork Burly Mac and Cheese

Southern-style barbecue pork baked in our Burly Mac and Cheese

Black Bean Burger Bird’s Nest Seasoned mashed potatoes with Vermont cheddar and Parmesan baked over a black-bean veggie patty T H I R D C OU R SE OP TI ONS

Apple Crisp Chocolate Brownie Sundae Vermont Cheesecake

FIND FOODIE EVENTS

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