2014 Vermont Restaurant Week Menu & Event Guide

MENU & EVENT GUIDE

APRIL 25-MAY 4, 2014

APRIL 25-MAY 4 vermontrestaurantweek.com

PREMIER SPONSORS

ADDITIONAL SUPPORT FROM

better for 30 years.

making cheese

For thirty years, Allison Hooper and Bob Reese have partnered with local chefs to bring the bounty of Vermont dairy farms to the table. We invite you to make Vermont Creamery part of your Restaurant Week experience.

Join us online or at the creamery.

Websterville, Vermont • 800.884.6287 • vermontcreamery.com • 4T-VtTourism-041914.indd 1

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From this

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Fresh, local food starts here.

GREATER CENTRAL VERMONT AREA Central Vermont Solid Waste Management District www.cvswmd.org • (802) 229-9383

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VBC.239.14 VC Restaurant Week Menu Guide Ad: 4.75" x 5.56"

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To this!

CHITTENDEN COUNTY Chittenden Solid Waste District www.cswd.net • info@cswd.net (802) 872-8111 4/3/14 11:10 AM

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

Now’s your chance to dig in!

APRIL 25-MAY 4 TO BENEFIT

Vermont Restaurant Week coincides with publication of the 2014 edition of 7 Nights: The Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout the year at hundreds of locations around Vermont.

Chefs, farmers and foodies will converge to celebrate the state’s vibrant local food culture during the 5th annual Vermont Restaurant Week.

For 10 days, 97 restaurants in Burlington, Stowe, Montpelier, Rutland and beyond will offer special prix-fixe menus at one of three price points — $15, $25 or $35 per person — depending on the fare.

Try lunch and breakfast specials for $10 or less.

Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s incredible farmers and artisan food producers.

Vermont is a leader in the farm-totable movement and boasts more craft brewers and cheesemakers per capita than any other state.

A packed week of foodie events (see pages 6 and 7) kicks off on Thursday, April 24, with the Sweet Start Smackdown, a festive dessert competition among 10 of the state’s most talented pastry chefs, at the Higher Ground Ballroom in South Burlington. Scores from celebrity judges and attendees decide which concoction will be named Vermont Restaurant Week’s Signature Sweet.

On Sunday evening, April 27, at Big Picture Café & Theater in Waitsfield, film fans will enjoy a screening of Tampopo. The prescreening cocktail hour features Japanese-inspired popcorn snacks, a ramen bar, brews from Switchback Brewing Company, specialty cocktails made with Vermont Spirits and an introduction from Seven Days arts writer Ethan de Seife.

Teams of food-trivia fanatics compete for prizes at the Culinary Pub Quiz at ArtsRiot in Burlington on Tuesday, April 29.

Register your team by April 25 at vermontrestaurantweek.com.

Is local booze the sleeping giant of Vermont value-added agriculture?

Discuss the topic at our Farm-toBottle Foodie Salon on Wednesday evening, April 30, at South End Kitchen in Burlington. The panel includes agronomic and soils specialist Heather Darby, Vermont Spirits whiskey distiller Joe Buswell, Lincoln Peak Vineyard manager Sara Granstrom, and Citizen Cider co-owner Kris Nelson.

On Saturday, May 3, at Red Square, five area bartenders compete in the Bartender Brawl with their versions of moonshine punch featuring Vermont Spirits’ Black Snake Whiskey. Come show your support, taste some creative mixtures and sample cheese from Vermont Creamery at the festival’s final event.

Affordable childcare is also part of the deal. Parents can enjoy a quiet dinner for two knowing their kids are safe and supervised at the Greater Burlington YMCA. Professional childcare providers will be on duty the evenings of Friday, April 25, and Saturday, April 26. See page 5 for preregistration details.

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

The Vermont Community Foundation’s Food and Farm Initiative will match our total donation up to $5,000. Please help us connect all Vermonters with healthy, local food. Go to the Vermont Restaurant Week website for more details.

PARTI C I PATI NG RESTAURAN TS

APRIL 25-MAY 4

97 PARTICIPATING RESTAURANTS 3 Squares Café ...............................29 84 Main Sports Grill ......................20 A Single Pebble Restaurant.......... 9 Antidote...........................................29 Ariel’s Restaurant .......................... 27 ArtsRiot Kitchen .............................. 9 Asiana House (Burlington) ........... 9 Asiana House (Montpelier).........24 August First Bakery & Café ..........10 The Bagel Place............................... 17 Barkeaters Restaurant ................28 The Bearded Frog ..........................29 Big Picture Theater and Café ........ 22 Black Krim Tavern .........................28 Black Sheep Bistro ........................30 Blue Cat Steak & Wine Bar ...........10 Blue Paddle Bistro.........................20 Bluebird Barbecue .........................10 Bluebird Coffee Stop......................10 Bluebird Tavern ...............................11 The Bobcat Café & Brewery .........31 Café Mediterano ............................20 Café Provence (Brandon) .............31 Café Provence on Blush Hill (Waterbury) .................23 Capitol Grounds Café....................24 Church & Main .................................11 City Market/Onion River Co-op .........11 Cornerstone Pub & Kitchen........ 27 The Daily Planet...............................11 Das Bierhaus ...................................12 El Cortijo Cantina & Taqueria.........12 The Elusive Moose ........................ 22 Farmhouse Tap & Grill...................12 Fire and Ice ......................................30

Guild Fine Meats .............................12 Guild Tavern..................................... 17 Halvorson’s Upstreet Café............13 Healthy Living Café........................ 17 Hen of the Wood (Burlington & Waterbury)........................................ 8 Hunger Mountain Coop Deli and Café ...........................................25 J. Morgan’s Steakhouse...............25 Junior’s Italian.................................19 Juniper..............................................13 Kismet ..............................................25 The Kitchen Table Bistro ..............21 L’Amante Ristorante ......................13 La Brioche Bakery..........................25 La Villa Bistro & Pizzeria..............28 The Lake-View House .................... 17 Leunig’s Bistro & Café....................13 The Lobby ........................................30 The Mad Taco (Waitsfield & Montpelier) ....................................... 8 Maple City Diner .............................21 Michael’s on the Hill ......................23 The Mule Bar....................................19 NECI on Main ..................................26 New Moon Café ...............................14 One Federal Restaurant & Lounge ..........................................21 Pauline’s Café...................................18 Piecasso Pizzeria & Lounge .......24 Pizza Barrio ......................................14 Pizzeria Verità .................................14 Positive Pie (Hardwick)................24 Positive Pie (Montpelier).............26 Positive Pie Tap & Grill ................. 27

Prohibition Pig ...............................23 Pulcinella’s........................................18 The Red Clover Inn & Restaurant ...................................31 The Reservoir Restaurant and Tap Room ................................23 Revolution Kitchen ........................14 Roots the Restaurant....................31 Salt ....................................................26 San Sai Japanese Restaurant .........15 Sarducci’s Restaurant & Bar 26 The Scuffer Steak & Ale House 15 Shanty on the Shore......................15 Sherpa Kitchen ...............................16 Silver Palace ....................................18 Simon Pearce Restaurant ...........28 The Skinny Pancake (Burlington & Montpelier) ............................... 9 Sonoma Station..............................21 South End Kitchen .........................16 The Spot............................................15 Sweetwaters....................................16 Three Brothers Pizza & Grill.........19 Three Penny Taproom.................. 27 Timbers Restaurant...................... 22 Toscano Café & Bistro .................. 22 Tourterelle.......................................29 Two Brothers Tavern ....................30 Vermont Tap House ......................20 The Whiskey Room at Rí Rá Irish Pub .................................16 The Windjammer Restaurant & Upper Deck Pub ..........................18 Wooden Spoon Bistro ...................19

SPRING ROAD TRIP! browse by town...

(Multiple locations) ........... 8 Barre .................................... 27 Brandon ...............................31 Bristol ...................................31 Brookfield ........................... 27 Burlington ............................ 9 Colchester ...........................19 Essex Junction .................20 Hardwick.............................24 Mendon................................31 Middlebury .........................30 Montpelier..........................24 New Haven.........................29 Plainfield............................. 27 Quechee..............................28 Randolph ............................28 Richmond ............................21 Rutland ................................31 Shelburne...........................28 South Hero .........................20 South Burlington............... 17 St. Albans ...........................20 Stowe...................................24 Vergennes ..........................29 Waitsfield ........................... 22 Waterbury ..........................23 Waterbury Center.............23 Williston..............................20 Winooski ..............................19

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

vermontrestaurantweek.com

FIND FOODIE EVENTS

vermont restaurant week.com

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Help us double our donation!

Last year, with your help, we raised more than $6000 for the Vermont Foodbank. This year, the Vermont Community Foundation’s Food and Farm Initiative will match our total donation up to $5000.

Please help us connect all Vermonters with healthy, local food.

Donate today at: vermontrestaurantweek.com

Learn more about the statewide plan to strengthen Vermont’s food system www.VTFoodAtlas.com

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Sippin’ on Sunset the

CHAMPLAIN SUNSET ASK FOR IT DURING RESTAURANT WEEK

Two springs of mint — Ice cubes — 2 oz. Vermont Spirits White Vodka — 1 oz. Aperol or Campari — 3/4 oz. simple syrup — 3/4 oz. fresh lemon juice — 1-1.5 oz. Switchback Ale

Visit Vermont’s Original Craft Distillery 5573 Woodstock Road • Quechee • 866-998-6352 • vermontspirits.com 4t-vtspirits-rw14.indd 1

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We are proud to sponsor Vermont Restaurant Week and support the Vermont Foodbank.

Thanks to everyone who makes a difference.

Connecting all Vermonters with healthy, local food.

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EVENT SCHEDULE the main event

* THURSday, April 24 Dessert comes first at this Restaurant Week-eve kickoff battle, where pastry chefs from around the state compete and foodies feast. Scores from celebrity judges — James Beard winner, “Chopped” champion and two-time knight JeanLouis Gerin; Lyric Theatre Company’s executive director Syndi Zook; and Mirabelles co-owner Andrew Silva— and votes from you decide the winner of Vermont Restaurant Week’s Signature Sweet.

Guests have an hour and a half to taste every tempting dessert, and will have three tokens with which to choose their favorites — all while enjoying a cash bar and Latin jazz from Burlington psychotropical band Guagua.

Get your tickets early, this event will sell out.

Higher Ground Ballroom, 1214 Williston Road, South Burlington.

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

The 2014 Chef - testants • Lisa Curtis, The Sweet Spot • Jozef Harrewyn, Chef’s Corner • Erika LeBlanc, Madeleine’s Bakery • Barbara Bacchi, Vermont Moonlight Cookies • Debbie Dolan Burritt, Sweet Crunch Bakeshop • Andrew LeStourgeon, Little Sweets at Hen of the Wood • Nick Logan, Logan’s of Vermont • Emily Conn, Bakery at the Farmhouse Kitchen • Stefano Cicirello, Dolce VT • Michelle Cunningham & Lauren Deitsch, Doughnut Dilemma

file: matthew thorsen

Culinary Pub Quiz

* TUESDAY, ApRIL 29 Play seven rounds of delicious trivia — including questions about food in music and movies.

The top team will win an epic bowling party at Champlain Lanes on Shelburne Road. Hosted by ArtsRiot and emceed by Top Hat Entertainment, the evening promises plenty of prizes and delicious treats. Preregister your team (required) by Friday, April 25, at vermontrestaurantweek.com.

ArtsRiot, 400 Pine Street, Burlington.

Doors 6 p.m., trivia 6:30-9 p.m.

Preregistration is required. Free.

Info, 540-0406.

file: matthew thorsen

TRIVIA contest

Tampopo

Salon: Farm-to-Bottle

Tampopo, arguably the finest film by the late master director Juzo Itami, uses an FOODIE unconventional story FLICK structure to celebrate, question and marvel at all things gustatory. If you ever wanted to know how to make the perfect bowl of ramen, or what you should eat when you’re trapped in a yakuza shootout, Tampopo can help. It is also guaranteed to make you hungry.

The prescreening cocktail hour features Japanese-inspired popcorn snacks, a ramen bar, brews from Switchback Brewing Company, specialty cocktails made with Vermont Spirits and an introduction from Seven Days arts writer Ethan de Seife.

Are cider apples more valuable than “eating” apples? Will Vermont brewers ever be able to rely solely on local grains and hops? Just how many people travel to Vermont to sip our drinks? Join a trio of drink producers — as well as UVM agronomist Heather Darby — as they discuss the challenges and opportunities of Vermont’s growing beer, wine, cider and spirits industries. Free samples from our sponsors and light hors d’oeuvres available before the discussion.

☛ WEDNESDAY, APRIL 30

☛ SUNDAY, APRIL 27

The Bartender Brawl MICHAEL TONN

☛ SATURDAY, MAY 3

FINALE PARTY

SALON

South End Kitchen, 750 Pine Street, Burlington, 5:30-7 p.m.

RSVP required at vermontrestaurantweek.com. $5 donation.

Info, 864-0505.

Parents’ Night Out

☛ FRIDAY, APRIL 25 & SATURDAY, APRIL 26

Don’t throw in the towel yet! Finish your Restaurant Week adventure at this rowdy cocktail competition. Come sample different batches of “moonshine punch” featuring Vermont Spirits’ Black Snake Whiskey made by local bartenders. The winning recipe, determined by your votes, will be named the signature cocktail of next year’s Vermont Restaurant Week. Come show your support, taste some creative mixtures and sample cheese from Vermont Creamery at the festival’s final event. The bartenders are: • • • • •

Ross Meilleur, Red Square Megan McGinn, Hen of the Wood (Burlington) Ellington Wells, Pizzeria Verità Jayson Willett, Crop Bistro Kyala Schenck, Soto Enoteca

Red Square, 136 Church Street, Burlington. 3-5 p.m. $10 at the door.

Info, 864-5684.

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

Thanks to the expert childcare providers at the Greater Burlington YMCA, parents can enjoy a Friday or Saturday night on the town while their kids have fun at the Y. Childcare is available Friday, April 25, from 6 to 8:30 p.m., and Saturday, April 26, from 5:30 to 8 p.m. Food and beverage are included in the reduced fee: $12 (members), $20 (nonmembers) per child; ages 2 through 12. Participation is limited to 42 children per night.

Preregistration is required.

CHILD CARE

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

Do you Instagram?

CONTEST

SP EC IAL E VENTS

Big Picture Café & Theater, 48 Carroll Road, Waitsfield. Cocktail hour 4 p.m., movie 5 p.m. $9. Info, 496-8994.

• Sara Granstrom, Manager, Lincoln Peak Vineyard • Heather Darby, Agronomic and soils specialist, University of Vermont Extension • Joe Buswell, Whiskey distiller, Vermont Spirits • Kris Nelson, Co-owner, Citizen Cider

APRIL 25-MAY 4

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

#vtrw

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= New participant in 2014

MU LTI LO C ATI O N RESTAURAN TS

APRIL 25-MAY 4

R E S E R VAT

Tag your tweets and Instagram pics with

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

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= Featuring rotating Switchback specials = This restaurant is known to compost its food scraps in the Chittenden and Central Vermont Solid Waste Districts

ER ION PLANN 1st Restaurant Choice

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Hen of the Wood

92 Stowe Street, Waterbury, 244-7300 55 Cherry Street, Burlington, 540-0534 Closed Sunday and Monday in Waterbury.

Open every day in Burlington.

TELL THE WORLD HOW GREAT VERMONT TASTES!

= Serving Vermont Restaurant Week’s signature cocktail “The Champlain Sunset”

Menus in this section will be offered April 25-May 4 unless otherwise noted. Some are abridged for space.

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

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

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

$35

2nd Restaurant Choice

Phone

Res. Time

The Mad Taco

72 Main Street, Montpelier, 225-6038 2 Village Square, Waitsfield, 496-3832

Just for Restaurant Week, co-owner Joey Nagy is putting requests for nachos to rest. “I’ll only serve nachos this one time, so they’d better be badass,” he says.

Look for a very special version, featuring uncommon cuts of local meat.

$25

The Skinny Pancake 60 Lake Street, Burlington, 540-0188 89 Main Street, Montpelier, 262-2253

Choice of One Group Munchie Choice of Two Crêpes

Options may include all-local specials

Choice of One Dessert Crêpe

$25 for 2

A Single Pebble

133 Bank Street, Burlington, 865-5200 A Single Pebble will offer a special tasting menu for Restaurant Week.

The menu is for the whole table and consists of small portions of regular menu fare, specials and dishes that will never appear anywhere else.

What you receive is up to the chef. Each dish is brought to the table as soon as it is ready and is meant to be shared family-style.

The tasting menu is available as either vegetarian or nonvegetarian.

Due to the communal nature of the meal, A Single Pebble cannot accommodate special dietary restrictions or allergies.

Thai Red Curry Soup Crispy Lotus Chips Garlic-Chive Dumplings Momofuku-Style Pulled Pork Sliders Red-Oil Beef Yellow Curry Cod Three-Cup Chicken Coconut Gelato

Si

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$35

Re

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ArtsRiot Kitchen

Asiana House (Burlington)

The ArtsRiot Kitchen Collective features a different chef and cuisine each night. Visit the Vermont Restaurant Week website for full menus.

Includes salad and entrée, with choice of appetizer or dessert.

Sake and wine pairings available.

400 Pine Street, Burlington, 540-0406

$25 MenuS

S A LA D O P T I O N S

400 Pine

Yes, Chef

F riday, April 25 & May 2

T u esday, A pril 29

Chef George Lambertson sources from local farmers, producers and growers for his classic menu.

Handmade Food Sat u rday, April 2 6 & May 3

For Restaurant Week, chef Tommy Winrock focuses on Umbrian-style Italian fare.

Until Next Time New Orleans Champagne Brunch Su nday, April 2 7 & May 4

A Bloody Mary bar and Cajun-inflected fare are part of this new brunch.

Until Next Time Big Easy Monday M onday, April 2 8

New Orleans soul food from couple Tara and Kevin Norrell includes redbeans-and-rice and bread pudding.

191 Pearl Street, Burlington, 651-0818

During the Culinary Pub Quiz, diners enjoy avant-garde platings of French fare prepared by Matt Canning and ArtsRiot co-owner PJ McHenry.

Hawker Stall Wednesday, A pril 3 0

For Restaurant Week, chefs Jeremy Bernozzi and Andrew Burke serve up a greatest-hits menu featuring food from Japan and Malaysia.

Southern Smoke T h u rsday, M ay 1

(also available April 24) Chef Brian Stefan shows off his Charleston-honed chops with a massive plate of barbecue for two people.

Seaweed Salad

House blend of marinated seaweed

ENTR ÉE OP TI ONS

Korean Steak

Garden Salad

Hand-cut rib-eye steak served sizzling on a hot plate with Korean barbecue sauce

Daily Special

Choose one of our award-winning sushi rolls

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

Offerings may include tom yum soup with chicken and soba noodles

Mixed vegetables with creamy ponzu or ginger dressing Offerings may include avocado salad with kanikama

Chicken Satay

Marinated chicken on a stick with two dipping sauces

Shrimp or Pork Dumplings Daily Special

Offerings may include shrimp or vegetable tempura or salmon carpaccio

House Special Maki Daily Special

m ulti loc ation restau rants • bu rl in gton

Below is a sample menu. Restaurant Week offerings may differ from those listed below.

APRIL 25-MAY 4

DESSERT

Choice of Dessert

Offerings may include green tea cheesecake or fried ice cream

$25

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August First Bakery & Café 149 South Champlain Street, Burlington, 540-0060 Closed Sunday.

$10 MAPLE WEEK MENU APRIL 25-MAY 4

CH O I CE O F AN Y S A N DW I C H O R S A LA D CH O I C E O F PA ST RY

Maple-Bacon Sconuts Apple Mountains With Maple Sugar Pumpkin Whoopie Pies With maple-ginger filling

White-Chocolate-Maple Blondies Maple Cookies

BU RLI N GTO N

Maple-Walnut Muffins S MA LL C O F F EE

Closed Monday.

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A PPET I Z ER OP TI ONS

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

D ES S ERT O P T I O N S

Mug of Chili

Molasses Corn Cake

Raw Slaw Salad

Rookie’s Root Beer or Rookie’s Red with a vanilla ice cream floater

Our award-winning chili, with just the right amount of heat and spice

Pulled Pork Poutine

Mini version of the Bluebird Barbecue favorite E N T RÉ E O P T I O N S

Chicken or Black Bean Smokehouse Burrito

With dirty rice, shredded cheddar, lettuce and tomato relish

Pulled Pork Sandwich

Kaiser roll piled with pork and topped with slaw.

One side your choice

Betty’s Big Salad

Fried or smoked chicken, cucumber, tomato and buttermilk dressing

ENTR ÉE OP TI ONS

Cold Seafood Platter

Fresh salmon, jumbo shrimp and mussels

Lamb Tartare

Nine-Hour-Braised Lamb

Slow-cooked leg of lamb served over mashed potatoes with grilled asparagus

Cheeseburger

With grilled baguette

Roasted Beets

Golden beets with blue cheese and walnuts S A LA D O P TI ONS

Caesar Salad

Served on a challah bun with spinach salad, lettuce, tomato, onion and Cabot three-year-aged Artisan Reserve cheddar, with a side of chips

Vegetarian Ravioli

Romaine hearts, garlicky Caesar dressing, grated Grana Padano cheese, croutons, anchovies or not

Handmade ravioli served over baby spinach, goat cheese, balsamic reduction and extra-virgin olive oil

Spinach Salad

Tagliatelle With Salmon

Roasted salmon served over tagliatelle pasta with a cream sauce and peas

Half Rack of Lamb

Served with broccoli, carrots and mashed sweet potatoes

$35

Bluebird Coffee Stop Corner of College and Church streets, Burlington, 660-3429

Innovation Center: 128 Lakeside Avenue, Burlington, 540-1786

$25 MENU

Kale, red onion, celery root and apple in slaw dressing

#vtrw

Please mention that you’ll be taking part in Restaurant Week when you make your reservation at bluecatvt.com.

Blue Cat Bluebird Barbecue

Tag your tweets and Instagram pics with

1 Lawson Lane, Burlington, 363-3639

With carrots and raspberrybalsamic dressing

317 Riverside Avenue, Burlington, 448-3070

TELL THE WORLD HOW GREAT VERMONT TASTES!

Blue Cat Steak & Wine Bar

With maple frosting

Rookie’s Float

RESTAURANT WEEK TAKE-OUT SPECIAL Barbecue For Two, $29.95 Your choice of three portions of meat and four sides

$10 LUNCH SPECIAL AT BLUEBIRD COFFEE STOP AT THE INNOVATION CENTER Open Monday through Friday.

Italian Sandwich

Grilled house focaccia, ham, salami, mortadella, provolone, red wine vinaigrette, hot peppers, pickled tomato

BLUEBIRD COFFEE STOP ON CHURCH STREET Open every day.

Creemees

Creemees are back and half-priced for Restaurant Week

Bluebird Tavern

86 St. Paul Street, Burlington, 540-1786

Church & Main

156 Church Street, Burlington, 540-3040

$10 Lunch Special

$35 Dinner Menu

Closed Sunday and Monday.

Bluebird Double Burger

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

A ppet i z er O p t ions

With hand-cut fries or greens

Plaid Salad

Bluebird Vegetarian Burger Housemade chickpea patty with hand-cut fries or greens

$15 Brunch Menu App etizer O p tio n s

Sliced scallop in a citrus bath with candied kumquats and pea greens

Sunchoke Poppers

Goat cheese and basil enveloped by crispy polenta

Whipped ricotta, long pepper, orange-cranberry relish

Chicken & Wild Rice Sausage Sweet potato, bacon, onion confit

Fruit in a Jar

E n t ré e O p t i o n s

Prosecco-mint syrup

Cider Doughnut Holes Vanilla sugar, milk jam Entrée O p tions

Diver Scallop Crudo

Kale, apple, red onion, honey-shallot dressing

Polenta-and-Goat-Cheese Timballo S A LA D O PTI O NS

Spring Greens

Shaved radish; sweetened, poached baby turnips; and Pitchfork Farms greens tossed with maple-balsamic dressing

Caesar

Pork Schnitzel

Buckwheat spaetzle, juniper jus

Romaine lettuce, roasted garlic crouton, Parmesan crisp, shaved Asiago and pickled shallots

Lobster Strozzapreti

ENTR ÉE O PTI ONS

Spring Pea Tasting

Housemade thyme gnocchi, turnips, carrots and summer squash tossed in a beurre monté sauce

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

Basil-and-oregano-roasted pork loin served atop a root vegetable purée, wilted greens and berry demi-glace

Fava beans, pear, mint, jalapeño

Eggs Benedict

House-cured bacon, Fat Tire beer Hollandaise

Pea risotto, pea fricassée, pea tendrils, pea purée

Smokehouse Hash

Root vegetables, potatoes, poached egg

Warm Carrot Cake

Cast-Iron-Baked Eggs

Gnocchi

Herb-Crusted Pork Loin

Cream cheese ice cream

D ESSERT O PTI ONS

Chocolate-Pretzel Panna Cotta

Flourless Chocolate Torte Blood Orange Sorbet

$35

City Market/ Onion River Co-op

Daily Planet

15 Center Street, Burlington, 862-9647

bu rl i ngton

Spinach, mushroom, fontina

APRIL 25-MAY 4

82 S. Winooski Avenue, Burlington, 863-3659 SPE CI A L S A N DWI CH

Chicken Meatball Parmigiana Sub Served on a Stewart’s Bakery sub roll

$8.99

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

Dessert Op ti ons

Grilled Endive

Seasonal Cheesecake

With candied bacon, pickled onion, corn bread croutons and blue cheese vinaigrette

Red Curry Mussels

With spring vegetables and toasted naan

With Vermont Creamery vanilla crème fraîche

Dark Chocolate Mousse With peanut brittle ‘spoon’

Smoked Wings

Biscotti With Island Homemade Ice Cream and Fruit Coulis

Entrée Options

$35

In hot pepper glaze with sweet onion jam

Vegetable Terrine

Vegetables layered with Vermont Creamery chèvre and ricotta cheese, hearty tomato sauce, and artichoke purée

Steak Diane

Vermont beef, hen of the wood and oyster mushroom sauce, fingerling potatoes and rustic vegetables

Seared Sea Scallops

Sweet citrus-and-green-peppercorn butter, multi-root purée and microgreen salad

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Das Bierhaus

175 Church Street, Burlington, 881-0600

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

Closed Monday. *Vegetarian option.

$15 MENU

APRIL 25-MAY 4

Includes one glass of draft pilsner, a traditional Bavarian pretzel and a choice of a small bite or side:

Red Cabbage*, Pommes*, Kroketten*, Haus Salad*, Käsespätzle*, Dumplings*, Grilled Asparagus*, Green Beans*, Potato Salad

$25 MENU

Choice of a small bite or side (see above) plus:

BU RLI N GTO N

$35 MENU

Choice of a small bite or side (see left) plus: EN T R ÉE O P T I O N S

Wiener Schnitzel

A veal cutlet is hand-pounded, breaded and pan-fried.

Jäger “Hunter” Schnitzel

Our Schnitzel vom Schwein is topped with haus-made mushroomgravy sauce. Don’t worry, there’s no Jägermeister!

Rouladen

E N T RÉ E

Penne and Cheese With Grilled Asparagus

Our haus cheese sauce is the perfect blend of Swiss, Gruyère, cheddar and Romano

An authentic classic. We handtenderize a flank steak and apply a mustard-and-spice rub before rolling and filling it with a delicious blend of pickles, onions and bacon.

$10 LUNCH SPECIAL Warm, Housemade Tortilla Chips With choice of salsa verde or roja

El Plato One

Choice of one taco with any two sides

$15 DINNER MENU Warm Housemade Chips Served with salsa verde or roja

El Plato Two

Choice of two tacos with any two sides Taco specials change daily. Below are two examples:

Pepita-and-Sweet-Pea Pesto and Smoked Quinoa

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

Yucatan Braised Pork

With fried plantains, guajillo salsa, cilantro and onion

D ES S ERT O P T I O N S

Apfel Fritter

Chopped apples are battered and fried, tossed in cinnamon sugar, then garnished with our haus-made honey-bourbon sauce. Served with vanilla ice cream.

Bananas Bierhaus

It’s like a Bananas Foster, but better.

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

Please note this menu is a sample.

All items are subject to change depending on seasonal availability.

TELL THE WORLD HOW GREAT VERMONT TASTES!

$10 LUNCH SPECIAL

$10 LUNCH AND DINNER MENU

Cup of Soup

Half Special Sandwich

Mixed Greens Half Special Sandwich

$25 DINNER MENU APPET I Z ER

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Lewis Creek Farm Potato Croquettes

Champlain Valley Creamery queso fresco, pickled pepper relish EN T R ÉE

LaPlatte River Angus Farm Dry-Aged Beef Burger

Spring Brook Farm raclette, smoked pork jowl, fennel jam, pea shoots DES S ERT

Maple Pot de Crème

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Guild Fine Meats

111 St. Paul Street, Burlington, 497-1645

Pecan shortbread, whipped cream

Choice of Soup or Garden Salad Choice of Brownie, Cookie or Doughnut While they last!

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

Juniper

41 Cherry Street, 651-0080

D RI N K

$15 LUNCH MENU

$35 DINNER MENU

One 16-oz. Vermont Draft Beer

S NAC K O P T I O N S

STA RTER OP TI ONS

Maple Sea-Salted Nuts, Marinated Olives, Pickles and Feta, Clothbound Cheddar Fritter, Daily Ceviche, Grilled Vegetables with Sauce Romesco

Green Pea Soup

21+ only. See your server for the day’s selection.

E N T RÉ E O P T I O N S

Choose your favorite Halvorson’s burger: Eight ounces of fresh, lean, hand-shaped beef.

California

Avocado, Swiss cheese, bacon

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

Vermont

Boucher Farms blue cheese, sautéed mushrooms

Black Sesame Roasted Turkey

Teriyaki

Hot-Pressed Porchetta

Served grilled-cheese style Grilled pineapple, caramelized onions

Classic

Vegetarian

Black-bean-corn relish, avocado cream D E S S E RT

Flint corn polenta cake, pickled ramps, ramp mustard

Vermont Lamb Chili ENTR ÉE OP TI ONS

Pan-Seared Duck Breast and Leg Confit

Endive, lentils, rhubarb-cherry jus

Grass-Fed Beef Burger

Grilled Strip Loin Steak

Salt-roasted fingerling potatoes, bone marrow, roasted green beans, red wine jus

Hemp-Seed-Whole-Grain Burger

American, Swiss or cheddar

F EAT UR ED C O C KTA I L

Wild-Mushroom-andAsparagus Risotto

The Lindy Hop, $9

Black truffle, sunny duck egg

$15

Starbird Fish Wild Coho Salmon Fennel, spring onions, smoked saffron broth DESSERT

Choice of Dessert

L’Amante

Leunig’s Bistro & Café

Menu changes daily based on seasonal products.

The menu below is a sample. Closed Sunday and Monday.

A PPET I Z ER O P T IONS

126 College Street, Burlington, 863-5200

115 Church Street, Burlington, 863-3759

BU RL I NGTO N

Vermont Spirits Coppers Gin, sweet vermouth, Fernet Branca, Urban Moonshine citrus bitters and orange soda

Daily In-House Creations

APRIL 25-MAY 4

Arepa, queso fresco, micro-cilantro

Served with choice of fries or salad

Bailey Melt

Green Salad Pan-Seared Scallops

French Onion Soup Housemade Pâté

ANTIPASTI O P TION S

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

Carpaccio of Roasted Portobello

Grilled Hanger Steak

With arugula and truffled aioli

Poached Egg

With soft red onions and fried leeks

Pancetta-Wrapped Roasted Prunes

With frisée lettuce, shaved Parmigiano and balsamic reduction P RIMI O P TIO NS

Spaghettini, Garlic, Artichokes, Lemon, Thyme and Chile Flakes Penne Bolognese Ricotta Gnocchi, Peas, Fava Beans and Oyster Mushrooms

House Salad EN T R ÉE O P T I ONS

Classic Coq au Vin

With white bean purée and rapini pesto

Served with garlic mashed potatoes and sautéed baby spinach

Grilled Swordfish With Caponata

Pan-seared sole, brown-butter sauce with capers and lemon, served with basmati rice pilaf and sautéed baby spinach

Roasted Leg of Lamb

With grilled asparagus and red wine reduction

$35

Sole Meunière

Artichoke Duo

Crispy quinoa-dredged artichoke and oven-roasted artichoke with chickpea-and-fava-bean croquette. Served with sautéed spring peas, Jerusalem artichokes, cauliflower and asparagus tossed in a tahini sauce and topped with cashew “cheese” D ES S ERT

Profiteroles Sundae

Vanilla ice cream with chocolate, caramel sauce, toasted almonds and whipped cream

$35

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New Moon Café

203 North Winooski Avenue, Burlington, 863-8278

Closed Saturday.

Dinner served Wednesday through Saturday.

$10 LUNCH MENU

APRIL 25-MAY 4

Select two of the three categories listed. All meals come with a choice of one mini cupcake. (Vegan and glutenfree options available.)

H AL F S A N DWI CH O P T I O N S

Turkey Club

Roast turkey, avocado, caramelized onions, turkey bacon, smoked Gouda and garlic mayo

Grilled Portobello

BU RLI N GTO N

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

Nantucket Chicken

Eden

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

Caesar

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

Vegan Red and Green

Field greens, tomatoes, tofu, fresh basil, strawberries and balsamic vinegar S O UP O P T I O N S

Choices change daily.

This is a sample menu.

With avocado, blue cheese crumbles, tomato, fresh-cracked black pepper and sourdough

Chicken and Dumpling

Tomato Basil and Mozzarella

Tomato Bisque

Vegan CurriedChickpea Salad

Truffled Corn Chowder

Spicy Black Bean

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

House

Pizzeria Verità

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

Fior di Latte, Speck, Marinated Olives, Soppressata, Marinated Artichokes I N S A L ATA O P T I O N S

Mista

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Local mixed greens with red wine vinaigrette and goat cheese

Rocket

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

Insalata Colorata

Roasted seasonal beets, avocado and microgreens in citrus vinaigrette P I ZZA O P T I O N S

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Margherita Diavola

Spicy soppressata, provolone, tomatoes, fresh basil, EVOO

Salsiccia e Funghi

Tomatoes, housemade fennel sausage or hot Italian sausage, fior di latte, mushrooms, Grana Padano, fresh basil, EVOO

All appetizers include focaccia

Artichoke Spread, Housemade Yogurt Cheese, Bacon Marmalade, Roasted Olives, Stuffed Cherry Peppers, House Salad PI ZZ A O P TI ONS

Margherita

Jessica

Yukon gold potatoes, roasted sweet onion, rosemary, olive oil and sea salt

Pesto Caprese

Fresh tomatoes, fresh mozzarella and housemade pesto DESSERT OP TI ONS

Barrio Bite But Bigger (Winner of the 2013 Sweet Start Smackdown)

Housemade ice cream sandwich with amaretti cookies (gluten-free)

San Marzano tomatoes, fresh mozzarella, basil and extra-virgin olive oil

Barrio Bakery Tart à la Mode

Pepperoni

$15

San Marzano tomatoes, fresh mozzarella, Vermont Smoke & Cure pepperoni and basil

Pepperacha

Same as above, with Sriracha and crushed red pepper

Green Mountain

Field greens, roasted red peppers, Vermont goat cheese, tomatoes, carrots and balsamic vinaigrette

Includes insalate and pizza with choice of antipasti or dolce

A PPET I Z ER OP TI ONS

Apples, Green Mountain Blue Cheese Gore-Dawn-Zola, ricotta, mozzarella, arugula and honey

S I D E S AL AD O P T I O N S

156 St. Paul Street, Burlington, 489-5644

TELL THE WORLD HOW GREAT VERMONT TASTES!

Pizza Barrio

150 Cherry Street, Burlington, 383-1505

Brussels Sprouts

Fior di latte, brussels sprouts, speck, pecorino Romano, garlic, EVOO

Rucola

Tomatoes, arugula, fior di latte, Parmigiano-Reggiano, fresh basil, EVOO

Quattro Formaggi Mais

Fire-roasted sweet corn, crème fraîche, speck, fior di latte, fresh basil, Parmigiano-Reggiano, EVOO

Capricciosa Vegetariana Tomatoes, artichokes, olives, grape tomatoes, fresh basil, mozzarella, Grana Padano

Revolution Kitchen 9 Center Street, Burlington, 448-3657

Closed Sunday and Monday.

(V) Denotes vegan. (GF) Denotes gluten-free.

RK_7NVT_2014.pdf

A PPET I Z ER OP TI ONS

Nachos

Guacamole-filled wontons, Cuban black beans, cashew queso and salsa fresca (V)

Salad Roll

Lemongrass tofu, rice noodles, lettuce, aromatic herbs and carrots in rice paper. Served with a zesty peanut dipping sauce (V/GF)

Raw Kale Salad

Tomatoes, fior di latte, fresh basil, oregano, EVOO

Gluten-Free Margherita

Lacinato kale with dried cranberries, roasted pumpkin seeds and shaved Grana Padano cheese in maple-cider dressing. Vegan nut cheese available upon request

D O LC I

EN T R ÉE OP TI ONS

Sorbetto: Orange or Chocolate Tiramisu

$25

1

3/13/14

6:09 PM

Ravioli

good

Asparagus, roasted mushrooms and chèvre with a sage-butterpecan-garlic sauce DESSERT OP TI ONS

Banana Cream Pie

for you

Vegan Chocolate Cake

Infused with Switchback Brewing Company ale and topped with mock buttercream frosting (V)

Carrot Cake

With Vermont Creamery cream cheese frosting

food.

$25

Sweet Potato Enchilada

Corn tortillas layered with sweet potato, sautéed spinach and Vermont Creamery goat cheese.

Topped with black beans and served with brown rice and salsa. Vegan nut cheese available upon request

Laksa Noodle Pot

Broccoli, bok choy, carrots and tofu with rice noodles in a spicy coconut broth (V/GF)

vegetarian.

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

The Scuffer Steak & Ale House

148 Church Street, Burlington, 864-9451 CH E F’S CH O I CE

A PPET I Z ER O P T IONS

Salmon Skin Salad

With ginger-cilantro-and-lime aioli

Daikon Dengaku

EN T R ÉE O P T I ONS

802.862.2777

Local chèvre, Vermont maple vinaigrette, radishes and carrots over mesclun greens

Reservations Recommended

This multicourse dinner showcases a wide variety of our cuisine.

The delicacies change according to the chef’s whim.

Below are a few examples:

Vermont Greens

APRIL 25-MAY 4

Fried Baby Artichokes

Steak Frites

Sushi Sampler

Eight-ounce New York strip in blue cheese butter with garlic fries

Slow-Simmered Pork Belly Green Tea Ice Cream

Mushrooms & Rigatoni

Cultivated mushrooms, asparagus, garlic, spinach, bread crumbs and truffle oil

$35

Grilled Swordfish With mango salsa

D ES S ERT O P T I ONS

Strawberry Shortcake Flourless Chocolate Cake

Shanty on the Shore

181 Battery Street, Burlington, 864-0238

APP ETIZER O P TION S

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

Escargot

Shanty Pie

Baked in our garlic-and-herb Cabot Creamery butter

Rhode Island Calamari

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

Mussels

Prince Edward Island mussels with basil and tomato E NTRÉE O P TIO NS

All entrées are served with coleslaw, roll and choice of baked potato, rice, seasonal veggies, linguine, homemade macaroni-and-cheese or Shanty fries

Boiled Maine Lobster Lobster Roll

Silky chocolate mousse pie with chocolate crust and whipped cream on top

Banana Cream Pie Amaretto Pie

White chocolate, amaretto, sliced almonds and whipped cream

$25

The Spot

210 Shelburne Road, Burlington, 540-1778 Dinner available Wednesday through Sunday.

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

Mola Mola Madness

Chicken Wings

Homemade black bean burger with lettuce, tomato and onion on a brioche roll.

Cabarete Salad

Shaved Laplatte River Angus Farm steak sandwich with peppers, onions and plenty of melted cheese.

Livin’ the Dream

Two fish tacos with mango salsa, lettuce, red cabbage and chipotle sauce on grilled tortillas.

Served with tortilla chips and homemade salsa

Six wings with a choice of blue cheese, Cajun aioli or barbecue dipping sauce Fresh hearts-of-romaine lettuce with Asiago cheese, croutons and housemade Caesar dressing Red and golden beet salad with goat cheese and spiced nuts over arugula, tossed with lemon-pepper dressing

Crab Cake EN T R ÉE O P T I O N S

Baja Longboard Jam

Beer-braised pork enchiladas with rice and refried beans

The Indo Reef Dance

Chunks of lobster meat with mayonnaise and celery, served on a hot dog roll

Thai red-curry-coconut shrimp with tofu and sautéed vegetables over rice

Lobster and Haddock au Gratin

Laplatte River Angus Farm beef burger with braised kale, sautéed onions and Vermont Farmstead Windsor Blue cheese.

Fresh lobster meat and haddock broiled in a light Mornay sauce

BU RL I NGTO N

$25

112 Lake Street • Burlington www.sansaivt.com

Vermont Burger

The Hamilton

The Peahi

Sweet Chipotle Pork Sandwich Our sweet, slow-cooked pork with a kick! Topped with seared pineapple chunks and served on a brioche bun DESSERT OP TI ONS

Pineapple Carrot Cake Samoan Bread Pudding Cheesecake

$15

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Sherpa Kitchen

119 College Street, Burlington, 881-0550

716 Pine Street, Burlington, 864-0505

Full descriptions available online.

BU RLI N GTO N

APRIL 25-MAY 4

South End Kitchen at Lake Champlain Chocolates

$8.99 LUNCH SPECIAL

$15 DINNER MENU

B EVE RAG E O P T I O N S

S O UP O P T I O N S

Homemade Lemonade

Daal

Himalayan Spiced Iced Tea

Saag Daal

Mango Lassi

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

Nepali Chai

Samosa Pinwheel

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

Vegetable Pakora

Daal

EN T R ÉE O P T I O N S

Aloo Chop

Lamb Momo

Pakora

Daal Bhaat Tarkari

Samosa

Chow Mein

$10 BREAKFAST SPECIAL Two-Organic-Egg Sandwich

On housemade English muffin, with local bacon and Cabot cheddar

Choice of Doughnut One Cup of South End Kitchen House-Blend Coffee Fair Trade and 100 percent organic

E N T RÉ E O P T I O N S

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

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

Sweetwaters

120 Church Street, Burlington, 864-9800

$10 LUNCH SPECIAL

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Boyden Burger

Char-grilled local ground beef, fresh arugula, Cabot cheddar cheese and grilled Granny Smith apple on a toasted Portuguese roll

Misty Knoll Chicken Sandwich

Smoked Misty Knoll chicken salad in a light strawberry-mayo dressing, candied bacon, hard-boiled egg and Bibb lettuce

$25 DINNER AP P ET I ZE R O P T I O N S

EN T R ÉE O P T I O N S

Grilled Vegetable Lasagna

Zucchini, yellow squash, eggplant, vine-ripened tomato, Maplebrook Fine Cheese burrata, arugula pesto and balsamic reduction

Pancetta & Scallops

Pan-seared scallops, crispy housecured pancetta, Cabot cheddar grits, unagi sauce and spicy mayo

Peppered Bar Steak

Char-grilled bar steak in a peppercorn crust with butterpoached red potatoes and Port-wine-and-Boucher-BlueCheese demi-glace D ES S ERT O P T I O N S

Nitty Gritty CornmealFried Oysters

Island Homemade Ice Cream

Grilled Asparagus Salad

With macerated fruit and lemon custard

Spiced Nitty Gritty Grain Company cornmeal-crusted oysters, served with spicy remoulade sauce and shredded romaine lettuce Garlic-marinated asparagus, mesclun greens and Blue Ledge Farm chèvre in a rosemary vinaigrette with toasted crostini

Curried-Beef Spring Rolls

Red-curry beef in crispy wonton skins with Napa cabbage slaw and coconut cream

Served with whipped cream and peanut butter

Lemon Pound Cake

Maple Crème Brûlée

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

A P P ETI ZER

Whiskey-Cured Salmon

Water crackers topped with caper-chive cream cheese, red onion, English cucumber and house-cured salmon ENTR ÉE

Apple-Spiced Honey-Pork Spare Ribs Pork ribs slow-cooked for 26 hours, basted in a bourbon barbecue sauce.

Served with honey-glazed carrots and cheddar-bacon mashed potatoes DESSERT

Bacon-Bourbon Brownies

Served with vanilla ice cream and topped with a bourbon ice cube

$15

The Bagel Place

1166 Williston Road, South Burlington, 497-2058

Lox

$10 LUNCH SPECIAL

Meal includes choice of beverage, choice of cookie or muffin, plus soup or chips.

SAN DWIC H C HO I CE S

All sandwiches are served on choice of bagel, wrap or bread from O Bread Bakery

Buffalo Chicken

Sliced buffalo chicken, ranch dressing, pepper jack cheese, lettuce, tomato and onion

Classic Italian

Genoa salami, capicola, prosciutto, provolone cheese, green pepper, lettuce, tomato and onion

Maple-Glazed Ham

Sliced ham, smoked Gouda cheese, pesto, lettuce, tomato and onion

Caprese

Prosciutto ham, basil, tomato and mozzarella cheese drizzled with housemade balsamic vinaigrette

Hummus With Veggies

Hummus, sprouts, cucumber, lettuce, tomato and onion

Subject to change depending on seasonal availability.

A PPET I Z ER

Three Oysters on the Half Shell EN T R ÉE

Wood-Grilled Hanger Steak

With buttermilk whipped potatoes, braised greens and sauce Bordelaise D ES S ERT

Mocha Mousse Cake

$35

Chicken Salad

Our special-recipe chicken salad topped with cheddar cheese, lettuce and tomato

Roast Beef

Roast beef, horseradish mayo, Swiss cheese, lettuce, tomato and onion

Classic BLT Tuna Salad Egg Salad Turkey Club

Double-Smoked Turkey

Smoked turkey, smoked Gouda, honey mustard, roasted red peppers, lettuce, tomato and onion

Chicken Guac

Chicken with garlic mayo, bacon, lettuce, tomato, onion and guacamole

Healthy Living Café

222 Dorset Street, South Burlington, 863-2569

The Lake-View House

1710 Shelburne Road, South Burlington, 865-3900 Closed Sunday.

A PPET I Z ER O P T IONS

Side of Coleslaw Choice of Small Cookie

New England Clam Chowder

Our version of this classic is made from scratch with applewood-smoked bacon, freshly chopped clams and Pacific Gold russet potatoes EN T R ÉE O P T I ONS

Atlantic Baked Haddock

Freshly caught and never frozen. Cooked with white wine and served with Cabot cheddar mashed potatoes and seasonal vegetables

Cabot Chicken Dinner

Grilled chicken finished with Cabot cheddar cheese sauce. Served with Cabot cheddar mashed potatoes and seasonal vegetables D ES S ERT O P T I ONS

Crème Brûlée

A house specialty, crafted in a unique flavor especially for Restaurant Week

Cinnamon-Apple Crisp

Handmade daily with chunks of apple, cinnamon-nutmeg syrup and a streusel topping

$35 I S TO R I

C

H

R

T

Barbecue-Pork-Belly Sandwich on Ciabatta Bread

Rocket Salad

Mixed greens with blue cheese, apples, red onions, dried cranberries, almonds, arugula and maple-balsamic vinaigrette dressing

N

$10 LUNCH SPECIAL

APRIL 25-MAY 4

BURLI N GTO N • SO U TH BU RL IN GTO N

Pesto Veggie

Tomato, spinach and mozzarella cheese with pesto

Smoked Atlantic salmon, plain cream cheese, capers, tomato and onion

Guild Tavern

1633 Williston Road, South Burlington, 497-1207

E

ST AU R A

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Pauline’s Café

1834 Shelburne Road, South Burlington, 862-1081

Oysters Rockefeller

$15 LUNCH SPECIAL

Wine pairing is an additional $5 per selection.

VE G A N P L AT E

APRIL 25-MAY 4

White Bean Hummus and Chips Smoked Vegetable TLT

Smoked, roasted vegetables; tofu; lettuce and tomato on toast with vegan Green Goddess dressing

Coconut Tapioca Pudding

SO U TH BURLI N GTON

With burnt-orange sauce AVE RAG E J O E

Vermont Lamb Burger

Beet-and-Orange Salad

Local beets, Impastata ricotta, mixed greens, spiced walnuts and balsamic glaze EN T R ÉE O P T I O N S

Short Rib Ravioli

Petto di Pollo (Chicken) Prosciutto e Mozzarella

Vermont Trout

Pomodoro e Mozzarella

lu.lu Bourbon-Pecan Ice Cream

D ES S ERT O P T I O N S

lu.lu Bourbon-Pecan Ice Cream Crêpe

$25 MENU

Coconut Tapioca Pudding

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

Choice of Sauternes, Port or Prosecco

With burnt-orange sauce

(Tomato, mozzarella)

Salsiccia e Broccoli Rapini (Hot or mild sausage)

Funghi e Spinaci

(Portobello mushrooms, spinach)

Polpette Parmigiana

My Dad’s secret-recipe meatball, marinara and Parmesan cheese

Pecan-and-Smoked-Beef Carpaccio

Egg Drop Soup, House Wonton Soup, Wonton Soup, Hot & Sour Soup, Vegetable Noodle Soup AP P ET I ZE R O P T I O N S

Pork or Vegetable Pot Stickers, Two Spring Rolls, Garden Salad, Dim Sum in Spicy Peanut Sauce, Spicy Popcorn Chicken E N T RÉ E O P T I O N S

Chicken Chow Fun Pad Thai

Spicy Hunan Country Chicken Chicken Gwin Jin Chef’s Lo Mein

vermont restaurant week.com

Broccoli & Garlic Sauce

18

Kung Pao Chicken or Beef

Spicy, Crispy Pork Grand Marnier

Burger con Pollo e Pancetta e Pesto

Grilled burger of freshly ground chicken, pancetta and pesto, with pesto mayo, arugula, tomatoes and onions

$25 DINNER MENU P R I M I OP TI ONS

Insalata Verdure Zuppa del Giorno SEC ONDI

Arrosto Petto di Pollo al Mattone

Brick-grilled chicken breast, creamy polenta, broccoli rabe and a balsamic-reduction sauce

Filetto di Merluzzo en Crosta de Erbe

Parmesan-and-herb-crusted Alaskan cod fillet, oven-dried tomatoes, wilted spinach and creamy risotto DOLC I

Oysters on the Half Shell

SOUP OPTIONS

Pancetta, Pomodoro e Rucola

Risotto Primavera

With beets vinaigrette

Chef’s Noodle Bowl

FIND FOODIE EVENTS

PA N I N I O P TI ONS

Brilliant carrot sauce, arugula and root chips

With minted aioli, fries and vinaigrette-dressed salad

Crispy Sesame Shrimp Like us on Facebook and mention us in your posts!

Zuppa del Giorno

Melanzane (Eggplant)

Cannoli

The Windjammer Restaurant and Upper Deck Pub 1076 Williston Road, South Burlington, 862-6585

No lunch on Sunday.

#vtrw

A PPET IZER

Vegan Wild-Mushroomand-White-Bean Cake

Silver Palace

Tag your tweets and Instagram pics with

$10 LUNCH MENU

In anchovy-tomato butter with arugula and shaved Vermont Farmstead cheese

1216 Williston Road, South Burlington, 864-0125

TELL THE WORLD HOW GREAT VERMONT TASTES!

Full descriptions online. No lunch on Monday.

Choose one of our grill-pressed sandwiches, served on housemade ciabatta bread with a mesclun salad.

With pan-fried ramps, oyster mushrooms and garlic baguette

Wine pairing is an additional $5 per selection.

Pulcinella’s

100 Dorset St., South Burlington, 863-1000

Broiled Shrimp Over Garlic Rice Spicy Malaysian Chicken Bowl Over Rice Spicy Thai Chicken Over Pan-Fried Noodles Crispy Coconut Shrimp With Creamy Coconut Sauce Triple Fragrance Buddha’s Delight

A PPET I Z ER OP TI ONS

Jumbo Lump Crab Cake

With citrus-cracked-pepper sauce and preserved lemon

Oysters on the Half Shell

Three oysters served on the half shell with sides of Srirachahorseradish sauce and Champagne mignonette

Beef Tenderloin Skewers

Broccoli & Organic Spinach With Steamed Chicken

A pair of grilled beef tenderloin skewers served with a brandy-greenpeppercorn cream sauce

D ES S ERT O P T I O N S

EN T R ÉE OP TI ONS

Cheesecake With Berry Sauce Four-Layer Chocolate Cake Ice Cream

Choose chocolate, vanilla or coconut

$25

Salad bar is included.

Pork Rib Eye

Prime-grade boneless pork rib eye with a mustard cream sauce and sweet bourbon onions

Fruits de Mer Salmon

Atlantic salmon with a scallopshrimp-corn-bread stuffing, then finished with a lobster-chive Hollandaise sauce

C.A.B. Sirloin

Certified Angus Beef 7-ounce handcut sirloin with sherried mushrooms and crispy fried onions, finished with Bordelaise sauce

Vermont Fettuccine Enter Our

Vermont Fresh Pasta Company vegan-curry fettuccine tossed with Competition seitan (marinated in lime juice and forcarrots, the best chicken ginger), sautéed zucchini, sauce recipe. summer squash,wing roasted portobello Visit and our sweet Facebook mushrooms, cilantro peas in Indonesian coconut page sauce for

Facebook

details!

DESSERT OP TI ONS

Ice Cream Sandwich

Housemade peanut-butter-and-jelly ice cream between two gingersnap cookies

Belgian-ChocolateKahlua Mousse

$35 l oc al , f r esh, or i gi nal

1076 Williston Road, S. Burlington

862.6585

Wooden Spoon Bistro

1210 Williston Road, South Burlington, 399-2074 APP ETIZER O P TION S

Crab Cake

With pineapple salsa and chipotle aioli

Spring Pea Soup

Cold Soba Noodle Salad

With fresh spring vegetables, Vermont Soy tofu and ginger-soy vinaigrette

Boneless Short Ribs

With whipped potatoes, asparagus and rhubarb jam

Classic Wedge Salad

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

With bacon, tomatoes, red onion and buttermilk-blue-cheese dressing

Duck Tacos

With apple-cabbage slaw and brown-butter mayo

Cheesecake of the Day Flourless Chocolate Cake With raspberry purée

The chalkboard menu will change each day to feature one cheese-and-charcuterie plate, one small plate and one entrée for $35.

For an additional $10, the bartender will pair each of your courses with a specially selected beer.

$35

$25

E NTRÉE O P TIO NS

Oven-Roasted Salmon

With sweet-pepper cream, chive rice and salmon-caper salad

Grilled Rainbow Trout

With crispy potatoes, asparagus and rosemary-balsamic vinaigrette

Wooden Spoon Bistro Junior’s Italian

85 South Park Drive, Colchester, 655-0000

$10 LUNCH MENU AP P ETIZER

Choose either one small bowl of soup or one small salad:

Tortellini en Brodo, Minestrone, Soup of the Day, Garden Salad, Caesar Salad EN TRÉE

Focaccia Sandwich of the Day

$25 DINNER APP ETIZER O P TION S

Fresh Focaccia Bread Choice of Soup

Tortellini en Brodo, Minestrone or Soup of the Day

Small Garden Salad E NTRÉE O P TIO NS

Penne à la Vodka

Vodka-cream sauce sautéed with prosciutto, onion, mushroom and marinara and served over penne pasta

Pasta Primavera

Spinach, broccoli, mushroom, onion, red bell pepper, carrot, peas, garlic and black olives sautéed in a white wine or white-wine-and-marinara sauce over penne pasta

Pasta Bolognese

Our traditional Italian meat sauce sautéed with carrot, red onion, red wine and a touch of cream over penne pasta D E S S E RT O P T I O N S

Vanilla Crème Brûlée Chocolate Mousse Cup Tiramisu

Kahlua-and-espresso-soaked sponge cake with sweet mascarpone

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

$10 LUNCH SPECIAL Switchback-BBQ-Beef Brisket Sandwich

Slow-roasted beef brisket glazed with our homemade Switchback barbecue sauce, Cabot cheddar, maple-caramelized onions and coleslaw on a country-style rustic roll. Served with sweet potato chips and a mini cannoli

Soup and Sandwich

Switchback chili topped with Cabot extra-sharp cheddar cheese and a Vermont BLT with bacon, lettuce, tomato, sliced green apples, Cabot cheddar cheese and mayo on honey-wheat bread. Served with a mini cannoli

$15 MENU A PPET I Z ER

Choice of Any Salad

Including Vermont maple-balsamic and Caesar salads

ENTR ÉE OP TI ONS

Mr. Billy S. Goat Pizza

Topped with Alfredo sauce made with roasted red peppers, mushrooms, Monument Farms Dairy heavy cream, Vermont Creamery chèvre, Cabot extrasharp cheddar, Vermont maplecaramelized onions and spinach

Vermont Mac-and-Cheese Bacon Burger

Eight-ounce burger topped with crispy bacon and macaroni and cheese made with extra-sharp cheddar cheese, rotini pasta and caramelized shallots. Served with a side of seasoned fries

APRIL 25-MAY 4

SOUTH BURLI N GTO N • WI NO O SKI • CO LC H EST E R

With crispy prosciutto and sweet cream

Mule Bar

38 Main Street, Winooski, 399-2020

Vermont Bolognese

Our housemade Vermont beef Bolognese sauce, tossed with cavatappi pasta and served with garlic bread DESSERT OP TI ONS

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

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Vermont Tap House

70 Marshall Avenue, Williston, 879-7060

Closed Monday.

S A LA D

Green Mountain Salad

APRIL 25-MAY 4

Local mixed greens, baby spinach, local tomatoes, sliced cucumber and shredded carrots tossed with house honey-balsamic vinaigrette P I ZZ A O P T I O N S

WI LLI STO N • ESSE X J U N CTI O N • SO U TH H ERO • ST. ALBAN S

The Better Buffalo

FIND FOODIE EVENTS

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20

Café Mediterano

17 Park Street, Essex Junction, 878-9333

Buffalo-ranch base, mozzarella, red onion, applewood-smoked bacon and Buffalo chicken. Baked, then drizzled with ranch dressing

The El Camino

Garlic-and-butter base, mozzarella, chicken, black beans, roasted corn and diced tomatoes. Baked, then drizzled with cilantro-lime drizzle

The Margherita

Garlic-and-butter base, fresh mozzarella and sliced tomatoes.

Baked, then topped with fresh basil

$25 LAMB DINNER

$25 DINNER MENU

On Sunday, April 27; Saturday, May 3; and Sunday, May, 4, Café Mediterano will be spit-roasting a whole lamb to share with diners just for Vermont Restaurant Week. The $25 price for the traditional, celebratory Bosnian meal will include:

Grape leaves stuffed with rice.

Served with pita bread

Choice of Roast Lamb or Falafel

Spinach-filled Bosnian pastry

Salad Fresh, Homemade Bread

A P P ETI ZER OP TI ONS

Dolmades Hummus

Served with pita bread

Spinach Pie Burek

Buttery phyllo dough stuffed with beef ENTR ÉE OP TI ONS

Mixed Grill Platter

DES S ERT

A platter filled with spit-roasted lamb-and-beef gyro meat, grilled chicken and garlicky cevapi sausages. Served with salad, tzatziki sauce, rice and warm pita bread

Fried Dough

Choose it topped with powdered sugar and Vermont maple syrup or vanilla ice cream with raspberry sauce

$25

Falafel & Veggie Platter

A hearty serving of spiced chickpea fritters with fresh vegetables. Served with salad, tzatziki sauce, rice and warm pita bread DESSERT OP TI ONS

Baklava

Choose classic, Nutella or maple versions of the flaky pastry

Blue Paddle Bistro

84 Main Sports Grill

316 Route 2, South Hero, 372-4814

84 North Main Street, St. Albans, 528-5215

Closed Sunday, Monday and Tuesday.

All items are subject to change depending on seasonal availability.

Choice of nonalcoholic drink included with meal.

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

Mixed Greens

Topped with fresh roasted beets, strawberries, housemade maple pecans and Vermont Creamery chèvre

Paddle Caesar Salad

Crispy romaine, housemade dressing, garlic croutons and fresh Parmesan cheese

Sautéed Tiger Shrimp

Served over maple-chipotle-sweetpotato polenta cakes

Spicy Duck-and-Vegetable Spring Rolls

With Thai sweet chile dipping sauce

Phoebe’s Crab Cakes With mango tartar sauce E N T RÉ E O P T I O N S

Gorgonzola-Crusted Filet Mignon

Topped with caramelized onions and Gorgonzola. Served over mashed potatoes and finished with garlic, basil, roasted cherry tomatoes and balsamic reduction

Oat-and-Five-Spice-Crusted Chilean Sea Bass

Over frisée-and-roasted-beet salad, fresh grapefruit suprèmes and shaved fennel. Finished with citrusand-maple beurre blanc

Mixed Grill

Honey-mustard-glazed quail and grilled tiger shrimp served with green onion, red pepper and Manchego-potato pancakes

Pan-Seared, Oven-Roasted Duck Breast With shiitake-and-portobellomushroom risotto

Nightly Vegetarian Special See Blue Paddle Bistro website.

A PPET I Z ER OP TI ONS

The Bobwhite Burger

Choice of Small Salad

Eight-ounce burger, applewoodsmoked bacon and Cabot cheese served on a Kaiser roll

Deep-Fried Veggies

Vegetarian Sandwich

Choice of Soup

Half-Dozen Wings Jalapeño Poppers

Filled with cream cheese and served with chipotle aioli for dipping

Poutine

A near-the-border favorite! Our hand-cut fries, covered in cheese curds and homemade gravy EN T R ÉE OP TI ONS

Reuben Sandwich Philly

D ES S ERT

Shaved steak with peppers, onions, mushrooms and provolone cheese

Triple-Chocolate Brownie

Buffalo Chicken Wrap

Served warm, then topped with vanilla Island Homemade Ice Cream and homemade hot fudge

Chicken tenders tossed in your favorite sauce, together with lettuce, tomato and your choice of ranch or blue cheese. Served in a wrap

$35

Montréal SmokedMeat Sandwich

Montréal smoked meat with yellow mustard and your choice of cheese.

Served on rye bread

Sautéed zucchini, onions, peppers and mushrooms served on ciabatta with maple-balsamic dressing or pesto

The Mi Casita Salad

Ground beef with lettuce, salsa fresca and shredded cheese topped with mild house salsa, guacamole and sour cream.

Served in a deep-fried tortilla bowl

Daily Maple Special DESSERT OP TI ONS

Brownie Sundae Root Beer Float Fried Ice Cream

$25

Maple City Diner

17 Swanton Road, St. Albans, 528-8400 Mi l ks h a ke O ptions

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

A PPET I Z ER O P T IONS

Chai-Tea-and-Vanilla

Valor Ale Beer-Battered Shrimp

Cookies ’n’ Cream

Shrimp beer-battered in 14th Star Valor and served with ginger-chile dipping sauce

E ntrée O ptions

Mixed Green Salad

Maple City Burger

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

Biscuits and Gravy

Vermont sausage gravy and a touch of maple served over buttermilk biscuits

Bacon Waffle

Bacon-stuffed Belgian waffle with maple butter

Chicken Salad Club with Hand-Cut Fries

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

House maple-balsamic vinaigrette EN T R ÉE O P T I ONS

N.Y. Strip Steak

Grilled 12-ounce N.Y. strip steak with Gorgonzola-bacon cream sauce, cheddar smashed potatoes and sautéed parsnips

Portobello-Pesto Linguine

Grilled portobello mushrooms, cherry tomatoes and housemade pesto (from One Fed’s garden-grown basil), tossed with linguine D ES S ERT

Maple Crème Brûlée

D essert

$15

$25

The Kitchen Table Bistro

Sonoma Station

1840 West Main Street, Richmond, 434-8686

99 Bridge Street, Richmond, 434-5949

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

Closed Sunday and Monday.

The menu below is a sample.

Small P lates

Sweet P l ates

Roasted Beet Salad

Cream Cheese Pound Cake

Cider-Steamed Maine Mussels

With grilled Red Hen Baking Company bread, herbs and aioli

Vermont Steak Tartare With crispy potatoes, assorted pickles and tiny Half Pint Farm greens Larg e P lates

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

Grilled Vermont Steak Frites With grilled red onions and tarragon aioli

All-Day-Roasted Pork Shoulder

With grits and herb salsa verde

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

DESSERT OP TI ONS

Switchback-Tempura Fish Taco

Warm Flourless Chocolate Cake

With green cabbage, tomatoes, poblano chiles and spicy chile-lime crema

With coffee ice cream, caramel sauce and smoked Bourbon sea salt

With candied almonds and vanilla crème Anglaise

Whole-Leaf Caesar Salad

With garlic croutons and shaved Parmigiano-Reggiano

With blueberry ice cream, crème Anglaise and blueberry sauce

Bittersweet Chocolate Pudding

EN T R ÉE O P T I O N S

$25

With strawberries and cream

Open-Face ChocolateCoffee Sundae

With vanilla cream and salted-chocolate crunchies

$35

Black Bean Ravioli and Achiote-Tempura Shrimp

st. alb ans • ri c h mond

Fresh crème brûlée with a touch of the chef’s family’s Valley Farm maple syrup

Maple Cream Pie

With fresh horseradish, smoked LaPlatte River Angus Farm beef tongue and tiny Half Pint Farm greens

APRIL 25-MAY 4

Lemon Bread Pudding

Spiced black-bean-and-Cabotcheddar ravioli, with crispy tempura shrimp, grilled pineapple, baby spinach and roasted-jalapeño cream sauce

Lavender-and-Black-PepperCrusted Ahi Tuna

With garlic mashed potatoes, green beans, Bärenjäger Honey Liqueur, beurre blanc and balsamic reduction

Grilled Red-Curry Tofu

Served with blistered green beans, warm wheat-berry-vegetable salad.

Topped with pumpkin seeds

FIND FOODIE EVENTS

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21

Toscano Café Bistro 27 Bridge Street, Richmond, 434-3148 Closed Monday.

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

EN T R ÉE O P T I O N S

Chilled Gazpacho, Creamy Garlic-Potato Soup, Soup du Jour, Petite Green Salad, Petite Caesar Salad

Housemade SpinachRicotta Malfatti

E N T RÉ E O P T I O N S

Grilled Vegetable Sandwich Housemade Italian Sausage & Peppers

RIC HM O ND • WAI TSFI EL D • WARREN

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

Herbed Feta Dip Wild Mushroom Crostini

22

Neill Farm Steak

With potato-and-turnip gratin

Pot de Crème

Cavatelli Bolognese

Shrimp, mussels and housemade Italian sausage with saffron risotto

$35 DINNER MENU

Hartshorn Certified Organic Farm’s Bibb Lettuce Salad

Cannellini beans, housemade pork sausage and fresh herbs

Cavatelli Bolognese

Toscano Seafood Paella Fish du Jour D ES S ERT O P T I O N S

Chocolate-Chambord Tiramisu Lemon-Blueberry Crème Brûlée

Scallop Ceviche S A L AD

Petite Green Salad

The Elusive Moose

6163 Main Street, Waitsfield, 496-6444 Closed Monday and Tuesday.

D ES S ERT O P T I O N S

Ricotta Gnocchi

Chocolate Moose

Topped with mushrooms, truffle oil, roasted tomato and Romano cheese in tarragon demi-glace

Seven-Veggie Salad

ENTR ÉE

With toasted nuts, crème Anglaise and maple-walnut ice cream

Curried Veggie Strudel

Served with raisin-tossed Israeli couscous, roasted tomato sauce and a yogurt drizzle

Smoked, Bacon-Wrapped Meatloaf

Topped with truffle-and-mushroom sauce. Served with caramelizedonion mashed potatoes and seasonal veggies

Johnny Cakes

Crème Brûlée

Cream of Mushroom Soup

Braised, Stuffed Chicken Thighs

A P P ETI ZER

Roasted-corn-and-pepper cakes, black bean salsa, cilantro crema and queso fresco

With fresh berries and a lace cookie

E N T RÉ E O P T I O N S

102 Forest Drive, Lincoln Peak Village Warren, 583-6800

Chocolate cake enrobed in dark chocolate, with whipped cream and shaved dark chocolate

Assorted veggies tossed with frisée lettuce in jardinière vinaigrette Enhanced with sherry and topped with mushroom chips

Timbers Restaurant Closed Tuesday & Wednesday.

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

Stuffed with spicy housemade sausage, peaches and stewed tomatoes. Served with beans and rice and sautéed spinach

vermont restaurant week.com

Slow-Roasted Duck Confit Cassoulet

Rich, hearty ragout with pork, veal and beef

Rich, hearty ragout with pork, veal and beef

FIND FOODIE EVENTS

Gnocchi-like pasta tossed with toasted pine nuts, garlic and basil

Spring Vegetable Risotto

Local ramps, asparagus, peas, mint and sun-dried tomato

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

$35 MAD RIVER FARMER’S DINNER MENU

$15 LUNCH MENU APRIL 25-MAY 4

Big Picture Café & Theater

Apple Strudel

$25

Grapefruit-Glazed Salmon

Wood Mountain Fish salmon with a grapefruit-and-balsamic glaze, Israeli couscous, roasted shallots, snow peas and caramelized cauliflower DESSERT

Cold Hollow Cider Beignets and Cream

$25

Café Provence on Blush Hill 45 Blush Hill Road, Waterbury, 244-7822

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

Caesar Salad in a Crispy Cheese Cup With shrimp

Escargot Provençal

With tomato, garlic, Pernod, wilted baby spinach and a petite salad

Curried Calamari on Forbidden Rice E N T RÉ E O P T I O N S

Baked Haddock Provençal

Over creamy polenta with basil-pesto cream sauce

Chicken Cordon Bleu

With garlic mashed potatoes and lemon-butter sauce

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

Stuffed Crêpe

With orange-strawberry cream and chocolate sauce

Flourless Chocolate Cake With raspberry coulis

$35

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

Haricots Verts Salad

Tiny green beans, radicchio, Bibb lettuce and candied walnuts in vinaigrette

DESSERT OP TI ONS

Key Lime Pie

With stewed blueberries

Oreo Pâté

Country Pâté

Crafted from locally harvested Oreo livers, with pistachios, berry purée

Truffled Mushroom Toast

$25

With baguette and accoutrements Grilled Red Hen Baking Company bread, truffled crimini mushrooms and Parmesan EN T R ÉE O P T I O N S

Duck Duck

Warm, house-cured duck leg confit, smoked duck breast, bitter greens, Bayley Hazen Blue cheese, cranberries and pickled red onions

Chana Masala

Chickpeas, tomatoes, garam masala, basmati rice

Pork Ragout

Cured pig cheeks, bacon, house sausage, kale and tomato sauce over fresh rigatoni

The Reservoir Restaurant & Tap Room 1 South Main Street, Waterbury, 244-7827 A P P ET I ZE R O P T I O N S

Spinach Salad

Bacon, tomatoes, roasted garlic, smoked-tomato vinaigrette, Red Hen crostini

Brie

Flash-fried Blythedale Farm brie, serrano pepper jam E N T RÉ E O P T I O N S

Vermont Beef Burger

Jasper Hill Harbison cheese, caramelized onions, arugula, house-cut fries

Salmon Florentine

Fennel risotto, yellow pepper velouté

Seared Duck Breast

Juniper & cherry sauce, frisée, thyme couscous

Vegetable Napoleon

Portobello, tomato, red pepper, basil, tahini, garbanzo beans, tofu, cilantro basmati rice, balsamic reduction D E S S E RT O P T I O N S

Raspberry-Thyme Cheesecake Crêpe

Chocolate, strawberry, mascarpone

$25

The

RESERVOIR Downtown Waterbury - 244-7827

Michael’s on the Hill

4182 Waterbury-Stowe Road, Waterbury Center, 244-7476 Closed Tuesday.

$35 MENU CELEBRATING THE CREAMERIES OF VERMONT

Please inform us of specific dietary needs in advance. Our full spring menu is also available. Enjoy the menu with wine pairings for $58.

Spiced Carrot Soup

With minted Maplebrook Fine Cheese yogurt Laurent Miquel Chardonnay ’12, Béziers Languedoc – $8

Organic Greens & Sprouts

APRIL 25-MAY 4

WATERBURY • WATERBU RY C E NT E R

Tian of Grilled Vegetables

Eggplant, zucchini, roasted tomato and wilted spinach with tomato-tarragon beurre blanc and tobacco onions

Prohibition Pig

23 South Main Street, Waterbury, 244-4120

With Bonnieview Farm Ben Nevis, ramp vinaigrette and crispy shallots Client: Prohibition Pig Date: 01/23/12 Job Title: Beer Advocate Ad

Smoked Pork Loin

Scale 1:1 Keyline to print: NO

Colors Cyan

Magenta Yellow Black

With polenta frites and Mansfield Dairy mushroom cream Louis Latour “Valmoissine” Pinot Noir ’11, France – $10 Production Notes:

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

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

Vermont Creamery Chèvre & Maplebrook Fine Cheese Ricotta Zeppole With house-preserved strawberry compôte Bisol “Jeio” Prosecco Brut NV Veneto – $8

Green Mountain Coffee or Vermont Artisan Tea Selections

FIND FOODIE EVENTS

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23

Piecasso Pizzeria & Lounge 1899 Mountain Road, Stowe, 253-4411

For $10, add a beer pairing to each course.

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

STO WE • HARD WI CK • M ON TPELI ER

APRIL 25-MAY 4

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

#vtrw

Baby-Arugula-Smoked-Blue-Cheese-and-Pear Salad With Meyer lemon vinaigrette

Grilled Shrimp

Served over creamy polenta with fried salami and Marsala glaze

FIND FOODIE EVENTS

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24

87 South Main Street, Hardwick, 472-7126 A P P ETI ZER OP TI ONS

Italian Greens-and-Herb Salad

Romaine lettuce, endive, Kalamata olives, Italian parsley, basil, lemon, honey and extra-virgin olive oil

Arancini

Lightly fried, mozzarella-filled arborio rice balls.

Served with smoked tomato ragout ENTR ÉE OP TI ONS

E N T R ÉE O P T I O N S

Orecchiette

Chicken Marsala

With toasted breadcrumbs, prosciutto, extra-virgin olive oil, kale and Parmesan cheese

Shrimp Scampi

With wild-mushroom-and-rosemary stuffing and wilted spinach

Pan-roasted chicken breast with mushroom-Marsala sauce, garlic-Parmesan mashed potatoes and sautéed vegetables Jumbo shrimp sautéed with garlic, fresh basil and grape tomatoes.

Tossed with fettuccine in a white wine sauce

Green-Tea-Poached Tempeh

Rhapsody Natural Foods tempeh poached in an apple-cider-green-tea broth served over black lentils and kale, then finished with crispy onions and apple cider glaze

Pan-Roasted Chicken Marsala DESSERT OP TI ONS

Ricotta-Orange Pound Cake

With sweetened strawberries and fresh whipped cream

Housemade Espresso Granita Topped with shaved chocolate

DES S ERT

$25

Your Choice of Any Homemade Dessert on Our Menu

$25

Asiana House (Montpelier) 43 State Street, Montpelier, 225-6180

Sake and wine pairings available. Closed Sunday.

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

$10 LUNCH SPECIAL B EV ER AG E OP TI ONS

S A L AD O P T I O N S

EN T R ÉE O P T I O N S

Seaweed Salad

Korean Spicy Tofu Soup

Garden Salad

Mixed vegetables with creamy ponzu or ginger dressing

Rice, vegetables, egg and marinated beef served sizzling in a hot stone pot

Avocado Salad

Kiss the Dragon Maki

Assorted seaweed in a light sesame-vinegar dressing

Avocado, cucumber, kanikama and tobiko with Japanese mayo dressing AP P ET I ZE R O P T I O N S

Chicken Satay

Grilled skewers served with peanut sauce and sweet-and-sour cucumber sauce

Vegan Samosa

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Positive Pie (Hardwick)

Mixed vegetables in spring roll skin, served with sweet chile sauce

Sushi Appetizer

Chef’s choice of fresh-cut fish over rice

Bibimbap

Tempura soft-shell crab, mango, spicy mayo and avocado topped with unagi and wasabi tobiko.

Served slightly torched with spicy teriyaki sauce and sweet miso sauce

$25

16-ounce Cup of Iced Coffee, Hot Coffee or Tea, Fresh-Squeezed Flat or Sparkling Lemonade 12-ounce Latte or Chai 16-ounce Switchback Brewing Company Ale S A N DW I C H OP TI ONS

Choose a whole sandwich or half sandwich with side.

Grilled Cheese With Apple Fresh Turkey Prosciutto di Parma S I D E O P TI ONS

Small Green Salad with Balsamic Vinaigrette, Cup of Greenfield Highland Beef Chili, Soup du Jour, Vermont Cookie Love Cookie, Bag of Deep River Snacks Chips

$35 DINNER

Served after 5 p.m. on Fridays and Saturdays BEV ER AGE OP TI ONS

Draught Beer, Glass of Wine; 16-ounce Cup of Iced Coffee, Hot Coffee or Tea; 12-ounce Latte or Chai DI NNER OP TI ONS

Choose any two.

Small Green Salad Cup of Greenfield Highland Beef or Veggie Chili Soup du Jour Creamy Artichoke Dip

With arugula, Parmesan and Cabot cheddar, topped with crispy prosciutto

Daily Choice of Handmade Empanadas Housemade RoastedVegetable Lasagna Flourless Chocolate Torte With raspberry coulis

Tiramisu Maple-Almond Cannoli

Hunger Mountain Coop Deli and Café 623 Stone Cutters Way, Montpelier, 223-8000

Slider Trio

Featuring a tuna Niçoise panini, pulled pork and a sweet-and-spicy tempeh quesadilla

$9

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

Teriyaki Beefsteak

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

Soaked in our secret marinade, grilled to your liking and glazed with our housemade teriyaki.

Topped with scallions, sesame and grilled pineapple

Vermont Salad

Mixed greens topped with Vermont Creamery goat cheese, cranberries, golden raisins, toasted pecans, cucumbers, red onions and a Vermont-maple-balsamic vinaigrette

Pesto-Crusted Haddock

Switchback-Steamed Mussels

Andouille sausage, leeks, garlic, shallots, herbs, baby spinach, butter and Switchback Brewing Company ale

Truffle Chips

Finished with panko crumbs, Parmesan cheese and sautéed grape tomatoes DESSERT OP TI ONS

Fresh Strawberry Cake

French vanilla cake layered with fresh strawberries and sweetcream frosting

Fred’s Calamari

Seasoned and lightly fried, then tossed with spicy pepperoncini, white wine, garlic, roasted red peppers and butter

Devil’s Food Cheesecake

EN T R ÉE O P T I O N S

Rich layers of chocolate cake and vanilla cheesecake, finished with ganache and fresh whipped cream

Truffled Mushrooms & Pappardelle

$35

Gorgonzola-Crusted New York Strip

Grilled to your liking and crusted with melted Gorgonzola cheese and Dijon mustard

La Brioche

52 State Street, Montpelier, 223-8646

89 Main Street, Montpelier, 229-0443

Closed Monday and Tuesday.

Closed Sunday.

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

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

$35

MO NTP EL I ER

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

Kismet

APRIL 25-MAY 4

DA I LY H OT LUNC H O FFER I NG

Includes choice of beverage and cookie

Monday: Meat Lasagna Tuesday: Chicken Curry Wednesday: Eggplant Lasagna Thursday: Chicken & Biscuits Friday: Jambalaya Saturday: Chef’s Choice

$10

FIND FOODIE EVENTS

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25

NECI on Main

118 Main Street, Montpelier, 223-3188

Positive Pie (Montpelier) 22 State Street, Montpelier, 229-0453

Lunch and dinner served Tuesday through Saturday.

APRIL 25-MAY 4

$10 LUNCH SPECIAL

$25 DINNER MENU

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

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

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

Battered, fried oyster with arugula, fried lemon and spicy remoulade

Shrimp, PEI mussels, littleneck clams and white fish in saffron broth

Parsnip Gratin

Hanging Tenderloin Panzanella

Carrot-Ginger Soup

Potato Gnocchi

Fried basil leaf

Mushrooms, mushroom emulsion, potato consommé

Classic Caesar Salad

Poached Cod

Romaine, garlic croutons, shaved Parmesan, anchovy

Clams, butter sauce, olive-oil-herb sauce

E N T RÉ E O P T I O N S

Grilled Chicken & Grape Skewers

Smoked Salmon Club

A NECI classic: rye bread, lettuce, tomato, onion, caper aioli, house-cut fries

MO NTP ELI ER

Chicken Sandwich

Housemade roll, lettuce, tomato, onion, bacon, avocado, garlic aioli, house-cut fries

Chickpea sauce, truffled chicken jus EN T R ÉE O P T I O N S

New England Pot Roast

Braised beef, root vegetables, pan jus

Pan-Seared Arctic Char

Meyer lemon fingerling potatoes, turnips, peas, golden beets, Béarnaise sauce

Greek Tofu Wrap

Marinated Vermont Soy tofu, olive tapenade, red onion, feta, roasted red pepper, lettuce, cucumber-tzatziki salad

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Grapefruit suprèmes, Bayley Hazen Blue cheese and poppy seed dressing

Flatbread

Romesco sauce (with nuts), grilled shrimp, salt-cured zucchini, cilantro, red onion and Vermont Creamery chèvre

Chickpea-Flour Manicotti

Chickpea-flour crèpes filled with Vermont Soy tofu, grilled vegetables, spicy carrot purée, wilted spinach and crispy leeks

$25

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

$10 LUNCH SPECIAL

No Lunch on Sunday AP P ET I Z ER O P T I O N S

Beet-and-Dill-Cured Salmon, Microgreens, Crème Fraîche Triple-Cream Custard, Balsamic Cherries, Spiced Hazelnut Baby Lettuce, Chorizo Brittle, Orange, Alpine-Style Cheese, Smoked-Paprika Vinaigrette E N T R ÉE O P T I O N S

Seared Monkfish, Squid-Ink-and-Mustard Mashed Potatoes, Wilted Spinach Duck Ramen, Winter Squash, Kale Seaweed, Egg Yolk, Butter, Corn, Duck Cracklings Blue-Cheese-and-Pecan Ravioli, Red-Wine-Poached Pear, Cranberry Compôte DES S ERT

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Arugula Salad

C H O I C E O F D ES S ERT

Items may change due to availability of seasonal ingredients.

Closed Monday.

#vtrw

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

Northeast Family Farms hanger steak, Maplebrook Fine Cheese mozzarella and sherry vinaigrette

Apples, eggplant, pecans, goat cheese, cranberries, sautéed greens, eggplant sauce

Salt

Tag your tweets and Instagram pics with

Spring-dug parsnips, caramelized onions and Thistle Hill Farm Tarentaise cheese

Cioppino

Vegetarian Farro Risotto

207 Barre Street, Montpelier, 229-6678

TELL THE WORLD HOW GREAT VERMONT TASTES!

Fried Oyster

THI R D C OU R SE OP TI ONS

Flourless Chocolate Cake, Salted-Caramel Ice Cream, Curd-Filled Cream Puff

$35

EN T R ÉE OP TI ONS

Includes soft drink of your choice

Rosemary-Poached Shrimp* With local red and yellow beets, endive, oranges, mixed greens, pistachios and citrus vinaigrette

Grilled Salmon*

With cucumber-dill salad, grilled asparagus, potato croquette and saffron vinaigrette

Slow-Roasted Pulled Pork Panini

With housemade pickles, Swiss cheese, Dijon mustard aioli and a side of French fries

Baked, Stuffed Littleneck Clams

With bacon, onions, herb breadcrumbs, potato crisps and lemon aioli ENTR ÉE OP TI ONS

Sesame-Crusted Sushi-Grade Tuna*

In a soy-ginger glaze with spring vegetable caponata and spinach

Grilled Salmon*

With cucumber-dill salad, grilled asparagus, potato croquette and saffron vinaigrette

Pub Filet Steak*

With caramelized-onion mashed potatoes, broccolini, Gorgonzola and housemade steak sauce DESSERT OP TI ONS

$25 MENU

Maple Pudding Cake

A PPET I Z ER OP TI ONS

Key Lime Mousse*

Arugula-andGorgonzola Salad* Mini Flatbread

Brie, cheddar, wild mushrooms, walnuts, mizuna greens and balsamic glaze

Dark-Chocolate-and-MaltedCrème-Anglaise Parfait* * Gluten-free selections

Three Penny Taproom 108 Main Street, Montpelier, 223-8277

Cornerstone Pub & Kitchen 47 North Main Street, Barre, 476-2121 Closed Sunday and Monday.

Chicken Liver Pâté

A PPET I Z ER O P T IONS

Wild Maine Mussels

Arugula, dried cherries, toasted pine nuts, citrus vinaigrette

With roasted onion and toast

Fried Vermont Goat Cheese

In ginger broth, with kelp frites

Chinese Barbecue Pork Wings

Pot de Crème

With Asian slaw

PEI Mussels

White wine, garlic, toasted crostini EN T R ÉE O P T I ONS

Mushroom Ravioli

Toasted pine nuts, Vermont goat cheese, portobello-Marsala sauce

Pan-Roasted Mahi

Roasted parsnips, couscous, coconut-curry cream sauce

Barbecue-Braised Pork Shank

Smoked bacon and jalapeño mac and cheese D ES S ERT O P T I ONS

Nightly Mason Jar Dessert Special

$25

Ariel’s Restaurant

29 Stone Road, Brookfield, 802-276-3939

Positive Pie Tap & Grill 65-69 Main Street, Plainfield, 454-0133

Closed Monday & Tuesday.

FIRST C O URSE

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

Ramp Hummus, Herbed Goat Cheese and Romesco Dips

Grilled Skirt Steak with Chimichurri

Served with housemade, wood-oven-baked everything bagels

With spring-garlic-roasted fingerling potatoes and buttered spinach

SE COND C O URSE op tions

Confit of Vermont Chicken

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

Ahi Tuna Ceviche

Jicama, cilantro, red onion, tomato and lime, served with masa-flour crisps

Salad of Spring Greens In maple-sherry vinaigrette

With farro pilaf and springvegetable-and-wildmushroom ragout

Crispy Skate Wing

With lemon-caper-brown-butter sauce, herbed spaetzle and arugula

Cornmeal-Cheddar Waffle

With spring-vegetable-and-wildmushroom ragout and cheese tuile D E S S E RT O P T I O N S

Dark-Chocolate-and-SaltedCaramel Bar With Mexican vanilla ice cream

Strawberry-Rhubarb Crisp With ginger ice cream

$35

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

Garden of Eden Salad

Four Cheese Mac-and-Cheese

Mesclun with tofu, feta, pepitas, cucumber, red onion and broccoli in lemon-tahini dressing

Grecian Chop

Romaine lettuce with feta, pepperoncini, Kalamata olives, tomato, onion and cucumber in oregano vinaigrette S EC O N D C O UR S E O P T I O N S

Crispy Calamari

With shaved lemon, shaved red onion, crispy chickpeas and lemon aioli

Flatbread

White garlic, pulled-chicken confit, caramelized onion, mushrooms, blue cheese and fresh herbs

Cavatappi in a mix of mascarpone, Swiss, Romano and Cabot cheddar cheeses

Arugula-Pesto Chicken

Organic chicken thigh confit with cherry tomatoes and roasted Red Bliss potatoes

Grilled Salmon

With pico de gallo, wild rice, sautéed zucchini and lemon tahini

Steak Frites

montpelier • barre • brookfield • pl ainfield

Mexican chocolate, pumpkin-seed brittle

$25

APRIL 25-MAY 4

Grilled hanger steak and hand-cut fries with chimichurri sauce

$25

Roasted Tomato Bruschetta

Grilled house baguette topped with tomato-basil compôte, arugula and a balsamic drizzle

Poutine

Local duck gravy and Maplebrook Fine Cheese curds served over hand-cut fries

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Simon Pearce Restaurant 1760 Quechee Main Street, Quechee, 295-1470 AP P ET I Z ER O P T I O N S

Creamy White-Bean Crostini

Tomato-wild-mushroom ragout, served over crispy oyster mushrooms with Vermont feta

APRIL 25-MAY 4

Organic Kale Caesar

Organic kale, roasted-garlic dressing and Rory’s croutons E N T R ÉE O P T I O N S

Horseradish-Crusted Cod

Black Krim Tavern

21 Merchants Row, Randolph, 728-6776 Full descriptions online. Closed Sunday and Monday.

$10 LUNCH MENU

Includes medium and large plate with choice of small plate or dessert

LA R G E PLAT E OP TI ONS

M EDI U M P L ATE OP TI ONS

Parmelee Farm Burger

Roasted Rumble Brook Farm Rabbit

Shrimp Sushi Roll

Crispy leeks, herb mashed potatoes, balsamic-shallot reduction

Pulled Pork Panini

The Simon Pearce Burger

Chicken Tacos

Truffled ketchup, housemade mustard, kimchi, Parmesan and parsley fries

Porcini Mushroom Risotto

$25 DINNER MENU

Includes large plate with choice of small plate or dessert

Chicken Liver Pâté Greens Root Vegetable Latkes

Coconut Beluga Lentils

L A R GE P L ATE OP TI ONS

Roasted acorn squash, braised greens and white balsamic essence

Seared Trout

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

Parmelee Farm Braised Chicken

Vanilla Bean Crème Brûlée

QU EC H E E • RAND O L P H • SH EL BURN E

Key Lime Cheesecake

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Crab & Yam Salad

With pineapple compote, toasted coconut

Back Beyond Farm Roasted Beef

$35 S M A LL PLAT E OP TI ONS

DESSERT OP TI ONS

Smoked-Bluefish Savory Cheesecake

Ginger-Peanut Truffle

Turmeric-Pickled Egg

Green Tea Cookies & Lemon Pudding

Mango Cream

Braised Lima Beans Corn Soup

Barkeaters Restaurant

La Villa Bistro & Pizzeria

Closed Monday.

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

97 Falls Road, Shelburne, 985-2830

$10 LUNCH SPECIAL Bark Burger

EN T R ÉE O P T I O N S

Pan-Seared Sea Bass

Grilled LaPlatte River Angus Farm beef burger, egg, cheddar, crispy onions, spicy ketchup and fries

Sea bass in mango buerre blanc with baby-arugula-sweet-potatoand-quinoa salad in citrus vinaigrette

$25 MENU

Grilled-VegetablePolenta Napoleon

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

Mussels

PEI mussels, Vermont butter, garlic, lemon, white wine, grilled baguette

Black-Bean-andQuinoa Cakes

A P P ETI ZER OP TI ONS

Butternut Squash Soup

With Vermont honey and apple

Blood Orange, Golden Beet & Fennel Salad ENTR ÉE OP TI ONS

Misty Knoll Farms Chicken Cacciatore Over Parmesan risotto

Zucchini, summer squash, asparagus, peppers and Vermont Creamery fromage blanc in roasted-tomato-basil sauce

Three-Pepper and Sautéed Tomatoes With Fresh Basil Pesto

Steak Frites

Over Gorgonzola polenta

Grilled flank steak, fries and wasabi-horseradish sauce

Black beans, quinoa, carrots, onion, garlic, cilantro and cumin with avocado-lime sauce

Raspberry Molten Lava Cake

Roasted-Beet Salad

Cookie Sundae

Greens, roasted beets, Vermont Creamery chèvre and Vermont maple walnuts

3762 Shelburne Road, Shelburne, 985-2596

D ES S ERT O P T I O N S

Over housemade fettuccine

Porchetta

DESSERT OP TI ONS

Tiramisu

With Vermont Creamery mascarpone

Chocolate Oblivion Torte

Made with local eggs and Cabot butter

$25

The Bearded Frog

5247 Shelburne Road, Shelburne, 985-9877

APP ETIZER O P TION S

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

Basil-White-Bean Dip

Bittersweet Flourless Chocolate Cake

With roasted cherry tomatoes, cucumbers and toasted gyro bread

House-Cured-Salmonand-Frisée Salad

With shaved red onion, marinated red peppers, citrus vinaigrette and caper-chèvre marble rye toast points

Shirley Temple Sorbet Duo Angel Food Cake

With berry compôte and citrus whipped cream

In a bacon-graham-cracker crust

$25

E NTRÉE O P TIO NS

Closed Monday and Tuesday.

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

DESSERT OP TI ONS

Tourterelle Salad

Strawberry-andRhubarb Crisp

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

Served with homemade ice cream

Chocolate Pavé Whipped cream

Soupe du Jour

Walnut Cake

Thon Maison

Poached pear and vanilla ice cream

Crêpe Saisonnière

$35

Tuna-and-grape tartare with a gaufrette potato and salmon caviar Crêpe filled with sausage, wild ramp pesto, brie and sun-dried tomato

Barbecue-Braised Chicken

With spring lima bean hash, root vegetable slaw and fried corn bread

EN T R ÉE O P T I O N S

Château Bistro Steak

Crispy Tofu-Cake Salad

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

Baby spinach, chickpea salad, haricots verts, red wine vinaigrette and toasted gyro bread

Duck Burger

Truite Printanière

Vermont brie and maple-glazed mushrooms on a Bristol Bakery caramelized onion bun.

Served with rosemary-Parmesandusted sweet potato fries

Roasted rainbow trout with leeks, shiitake mushrooms and shaved fennel in a dill vinaigrette

Délice Végétarien

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

3 Squares Café

Antidote

221 Main Street, Vergennes, 877-2772

35 C Green Street, Vergennes, 877-2555

This menu is not served on Monday and Tuesday.

Full descriptions available online. All prescriptions include a dessert.

Closed Sunday and Monday.

$35 CACAO MENU APP ETIZER O P TION S

Roasted Radish Salad Cacao-nib vinaigrette

Ceviche Verde

Shrimp, snapper, cacao-nib cracker

Cacao-Smoked Dorado Papaya, cilantro oil

Cacao-Studded Country Pâté Lardo, accompaniments

Empanada

Cinnamon-and-cacao-braised short rib, red mole, crema agria

$25 PRESCRIPTION #1

$25 PRESCRIPTION #3

E N T RÉ E O P T I O N S

A PPET I Z ER

A P P ETI ZER

Chocolate Pasta

Drunken Tuna

Caesar Salad

EN T R ÉE O P T I O N S

ENTR ÉE OP TI ONS

Angry Chicken Tacos

Hot Pastrami

Grilled-Asparagus-andPickled-Ramp Tacos

Antidote Chicken Club

Wild mushrooms, whipped ricotta, truffle oil

Cacao-Crusted, SerranoHam-Wrapped Scallops Spring pea purée, vanilla bean beurre blanc

“Cacao au Vin”

$25 PRESCRIPTION #2

Cacao-Breaded Pork Schnitzel

A PPET I Z ER

Whipped potatoes, spring vegetables

Herbed spaetzle, brown-butter sauce

Peppercorn-and-CacaoRubbed Rib Eye Horseradish crema

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

Mayan Sipping Chocolate Trio of House Truffles Churros

Pork Confit & Cheddar Farm Board EN T R ÉE

Basil-Ale Mussels

Tree Huggin’ Dirt Worshipper Veggie Burger

$35 PRESCRIPTION A P P ETI ZER

Seasonal Green Salad ENTR ÉE OP TI ONS

Paella Spring Chicken

DESSERT OPTIONS

Available for all prescriptions

Trinitario ganache

Carrot Cake

Vanilla-Bean-and-CacaoNib-Infused Panna Cotta

Tres-Maple Bread Pudding

Minted berries

APRIL 25-MAY 4

SH ELBURN E • NE W HAVEN • VE RG E NN ES

Mushroom-Chive Cheesecake

With strawberry-Grand-Marnier sauce, toasted-almond toffee and vanilla ice cream

Tourterelle

3629 Ethan Allen Highway, New Haven, 453-6309

Cheryl’s Chocolate Silk

FIND FOODIE EVENTS

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Black Sheep Bistro

253 Main Street, Vergennes, 877-9991 AP P ET I Z ER O P T I O N S

Chicken Ravioli

Shelled soybeans mixed with sesame-seaweed salad, scallions, bok choy, red and orange peppers, then tossed with sesame-soy dressing

With oven-roasted ratatouille and basil pesto

Black Olive Caesar

VERG ENNES • M I D D LEBURY

E N T R ÉE O P T I O N S

Lobster Entrée Salad

With citrus-coconut dressing

Pork Chop

With bourbon-lime sauce, wilted spinach and lardons

Duck-Leg Confit

With celery-root slaw and mango-Champagne vinaigrette CH O I CE O F D ES S ERT

$25

#vtrw

FIND FOODIE EVENTS

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Wasabi-Panko Tuna

Sushi-grade Ahi tuna hand-breaded to order with wasabi powder and panko bread crumbs, served crispy on the outside, rare in the center.

Served with housemade citrussesame soy sauce and sesameseaweed salad, garnished with wasabi peas

Our Famous Salad Bar EN T R ÉE OP TI ONS

All entrees are served with choice of one side. Add $1 for an additional vegetable du jour.

You choose the flavor: plain, teriyaki, blackened, Hollandaise, raspberry or with lemon and butter

Top Sirloin Steak

Champagne Chicken

A Fire & Ice favorite! Twin 5-ounce boneless, skinless chicken breasts sautéed with mushrooms and finished in a rich sauce of white wine, veal demi-glace and Monument Farms cream

English-Cut Prime Rib

Our classic untrimmed roast — a half-pound slice of well-marbled, USDA Choice-graded rib eye — slow-roasted in our special ovens.

Crusted with our house spice blend and served with jus

Vermont Fresh Pasta Ravioli Five large, eggless ravioli stuffed with artichokes, spinach and mushrooms, tossed with cherry tomatoes, artichoke hearts, shallots and fresh spinach in a velvety mushroom velouté DESSERT OP TI ONS

Crème Brûlée Flourless Chocolate Cake

$25

Eight-ounce top sirloin smothered with sautéed mushrooms and onions

The Lobby

7 Bakery Lane, Middlebury, 989-7463

Two Brothers Tavern 86 Main Street, Middlebury, 388-0002

Menus also available downstairs at Two Brothers Lounge & Stage.

Sautéed Escargot

$10 LUNCH SPECIAL

Ploughman’s Appetizer

Country Cheddar Biscuits With Switchback-andSausage Gravy

With herbes de Provence and grilled bread Country pâté, lamb merguez sausage, Grafton Village Cheese cheddar and Twig Farm goat cheese

Tomatillo Gazpacho

With pickled cucumber and roasted cherry tomatoes

$25 MENU

E N T R ÉE O P T I O N S

A PPET I Z ER OP TI ONS

Duck Burger

Fried Tomato Salad

With orange-mango chutney and watercress on a Bristol Bakery caramelized onion bun

Smoked-Seafood Entrée Salad

Smoked mussels, trout and salmon; endive; and dill dressing

Black-Bean-Quinoa Burger

With coleslaw and cheddar on a Bristol Bakery sesame seed bun CH O I CE O F D ES S ERT

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Edamame Salad

Grilled Atlantic Salmon

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

Tag your tweets and Instagram pics with

A PPET I Z ER OP TI ONS

Double-Dipped Buffalo Wings

With croutons and Parmesan cheese

TELL THE WORLD HOW GREAT VERMONT TASTES!

26 Seymour Street, Middlebury, 388-7166

Strawberry-Cucumber Salad In lemon vinaigrette

APRIL 25-MAY 4

Fire & Ice Restaurant

$25

With Vermont Creamery chèvre, mixed greens, maple-sherry vinaigrette and balsamic reduction

Wild Mushroom Risotto With thyme, oregano and Parmesan cheese

Roasted Beet Salad

With arugula, Blue Ledge Farm Middlebury blue, maple-sherry vinaigrette and candied walnuts

Cup of Cheddar-Ale Soup EN T R ÉE OP TI ONS

Beef-and-Switchback Stew With white beans, new potatoes, hearty vegetables and grilled garlic toast

Duck Confit

With curried lentils, grilled asparagus and pomegranate molasses

Cornish Hen

With spinach gnocchi, baby carrots and a cranberry-thyme sauce DESSERT OP TI ONS

Peanut Butter Pie Chocolate-Porter Cake Crème Brûlée Apple Crisp Chocolate-Kahlua Mousse Homemade MapleSwitchback Float

Café Provence

11 Center Street, Brandon, 247-9997

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

$10 LUNCH SPECIAL

$35 MENU

A PPET I Z ER O P T IONS

AP P ETIZER

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

Rustic Tomato Soup

Caesar Salad in a Crispy Cheese Cup

Toasted baguette with Gruyère

E NTRÉE O P TIO NS

With Vermont goat cheese and mesclun greens

Mini Seafood Stew

Featuring fish of the day, mussels, shrimp and bay scallops

Red-Beet Napoleon

With garlic mashed potatoes

Curried Calamari on Forbidden Rice

Blue Ledge Farm Goat-Cheese Cake

E N T RÉ E O P T I O N S

With mushroom-barley risotto and balsamic reduction

Shrimp Provençal

D ESSERT

Crêpe Suzette

With vanilla ice cream and orange-caramel sauce

Baby Arugula Salad

With garlic-herb-tofu dressing

APRIL 25-MAY 4

Braised-Duck Spring Rolls

With dipping sauces, red cabbage slaw EN T R ÉE O P T I ONS

Sweet Curry-Baked Tofu

Vegetable pakoras, basmati rice

Shrimp-and-Sausage Gumbo With cornmeal-crusted catfish

Grilled Bistro Steak

Over homemade cavatelli with lemon-butter sauce

Garlic mashed potatoes, mushroom gravy

Stuffed Chicken Breast

Choice of Dessert

D ES S ERT

Over garlic mashed potatoes with a duo of sauces

$25

Baked MushroomBarley Risotto

Wrapped in phyllo with basil-pesto cream sauce D E S S E RT O P T I O N S

Stuffed Crêpe

With orange-strawberry cream and chocolate sauce

Fruit Tartlet

With raspberry coulis

The Red Clover Inn & Restaurant

Roots the Restaurant 51 Wales Street, Rutland, 747-7414

7 Woodward Drive, Mendon, 775-2290

Closed Tuesday and Wednesday.

Choose from the options below, or enjoy a chef’s tasting.

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

Apple Cider Mussels With truffle fries

Flatbread With Yellow Pomodoro Sauce, Vermont Creamery Chèvre, Caramelized Onions and Arugula E N T RÉ E O P T I O N S

Seared Golden Tilefish

With mascarpone, orzo pasta, basil cream sauce, tomato and baby spinach

Vermont Beer-Braised Short Ribs

With horseradish mashers, buttermilk onion rings and grilled asparagus D E S S E RT O P T I O N S

Flourless Chocolate-Brandy Torte

With Bailey’s Irish Cream buttercream frosting

Housemade Chocolate Truffles

With Island Homemade Ice Cream raspberry sorbet

$35

Closed Monday.

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

Beet Salad

Baby arugula served over sliced beets and topped with Vermont chèvre

Spinach Arancini

Filled with smoked mozzarella and roasted garlic. Served over greens with a tomato coulis

BBQ Shrimp

Shrimp pan-seared with housemade blueberry barbecue sauce, served over cheddar polenta with greens

Spinach & Artichoke Puff

Puff pastry filled with spinach, artichoke, roasted garlic and cheese served with greens and tomatobasil sauce EN T R ÉE O P T I O N S

Pork Schnitzel

Tender pork loin breaded, fried and served over mashed potatoes with house sauerkraut and pork demi-glace

Mushroom Carbonara

Portobello mushrooms tossed with house fettuccine, sun-dried tomato pesto, onion, Parmesan and spinach in a rich cream sauce

Emu Meatloaf

Breen-Family-Farm-emu-andBrown-Boar-Farm-pork meatloaf served over mashed potatoes with cherry demi-glace

Shrimp Curry

Shrimp sautéed with peppers, onions and carrots in greencoconut-curry sauce and topped with toasted cashews

Chicken & Vegetable Risotto Arborio rice cooked with grilled vegetables, Misty Knoll Farms chicken, garlic, Parmesan cheese and spinach in a creamy tomato sauce

BRAN D O N • BRI STO L • MEND O N • RU T L AN D

With creamy Vermont goat cheese and mesclun greens

Chicken Niçoise

French Onion Soup

DESSERT OP TI ONS

Vanilla Crème Brûlée Blueberry Cobbler

Warm blueberries with a gluten-free crust, ice cream and whipped cream

Chocolate Mousse Cake

$35

FIND FOODIE EVENTS

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