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MENU & EVENT GUIDE

APRIL 21-30, 2017

APRIL 21-30 vermontrestaurantweek.com

PREMIER SPONSORS

ADDITIONAL SUPPORT FROM


Cheers to Our Local Growers & Tasters!

Experts in Complete Service Solutions for Food Service and Janitorial Supplies. Providing the Highest Level of Value and Service to our Customers with Products from “Best in Class” Manufacturers.

Your Community-Owned Grocery Store 82 S. Winooski Ave, Burlington, VT • Open 7am - 11pm every day (802) 861-9700 • www.citymarket.coop sevendays-restaurant-week-2017.pdf 1 4/5/2017 4:56:48 PM Untitled-1 1

www.swishclean.com 703 Pine Street Burlington, VT 05401

1.800.639.7226

1118 VT Route 14 Hartford, VT 05047

4/6/17 10:42 AM

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C ITRA•PIL S KELLER BIER

NOW AVAILABLE YEAR-ROUND

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du r i n g t i r o f L oo k nt Week! a r u a t s o nt R e Verm A traditional pilsner with a citra hop twist!

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APRIL 21-30 TO BENEFIT

get out and dine out!

The Perfect Pair Proud to partner with Vermont chefs to bring farm fresh food to your table.

Websterville, Vermont vermontcreamery.com

SPRING IS IN THE AIR — WHY NOT TRY SOME DELICIOUS FARE?

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For 10 days, April 21-30, 118 restaurants from Brattleboro to the Northeast Kingdom will offer special prix-fixe dinners at three price points — $20, $30 OR $40 per person. LUNCH AND BREAKFAST SPECIALS at select locations will also be available. The diversity in cuisine and participating restaurants makes it easy for all diners to find something to whet their appetite. Drooling yet? Just wait — it gets better. We’re hosting several special events throughout the week (see page 4) including a CULINARY TRIVIA NIGHT, a FOODIE PANEL DISCUSSION, a SNACKY SOCIAL HOUR and the BOTTOMLESS BRUNCH BASH — a decadent tasting event featuring your favorite brunch chefs. All tables and events fill up quickly, so make your reservations early. Start planning your appetizing adventure at VERMONTRESTAURANTWEEK.COM. Vermont Restaurant Week is also a benefit for the VERMONT FOODBANK. Last year, the event raised $20,000, which provided 60,000 meals for food-insecure Vermonters. That number was achieved through a matching grant from the VERMONT COMMUNITY FOUNDATION, CITY MARKET’S RALLY FOR CHANGE program, which encourages customers to round up their totals at the register, and proceeds from the week’s special events. We want to beat that record this year. Will you help us in the fight against hunger? After each prix-fixe meal, we encourage you to pay it forward so that Vermonters struggling with hunger can enjoy a delicious meal as well. VISIT VERMONTRESTAURANTWEEK.COM TO DONATE.

So, what are you waiting for? Flip through this handy guide to plan where you’ll be eating next week. Bon appetit!


It’s Sunday Fun-day!

DW

SPECIAL EVENTS SCHEDULE T H G I

& N IC O L E

session #1: 9-11 a.m. Session #2: 12-2 p.m. Our new, deliciously decadent tasting event brings together your favorite Vermont brunch chefs under one roof for a bottomless* feast of bitesize classics and inventive new creations. Belly up to the Bloody Mary bar or sip on mimosas while you listen to live music from Dwight & Nicole. Treat yo’ self at this Vermont Restaurant Week finale — you’ve earned it! *You must wear pants to this event.

Chefs include:

3 Squares Café • picnic social August First Bakery & Café City Market/Onion River Co-op the essex: Vermont’s culinary resort & Spa Pingala Café & eatery • and more TBA!

Sunday, April 30

Buy all tickets in advance at:

vermontrestaurantweek.com ($45/35. Limited availability; this event will sell out.)

Food in the Age of Advertising MONDAY, APRIL 24, 6-9 P.M., NECTAR’S, BURLINGTON, FREE Feed your brain with seven rounds of foodie trivia, and wash it down with a pint of nostalgia. Each round represents a decade — 1950s until now. Emceed by Top Hat Entertainment. The winning team earns a private sunset cruise for 10 on the Friend Ship. Reserve your team a spot at vermontrestaurantweek.com.

FILE: MATTHEW THORSEN

Culinary Trivia Night:


Feeding Frenzy

CONTEST

ALL WEEK: APRIL 21-30

FILE: KYM BALTHAZAR

Foodies compete against one another in a statewide Instagram scavenger hunt. The challenges will be announced at the start of Restaurant Week, and participants will have one week to complete the tasks. The winner will receive a pair of tickets to the Vermont Cheesemakers Festival and the Seven Daysies Awards Party Party. Details to come at vermontrestaurantweek.com.

Open your palate at Aperitivo — a snacky social hour for Vermont foodies. Enjoy tasty bites from American Flatbread — Burlington Hearth, plus spirited cocktails and products from our sponsors. Make sure to save room for the main course — Vermont Restaurant Week. Buy tickets at vermontrestaurantweek.com.

APERITIVO

SP EC IAL E VENTS

THURSDAY, APRIL 20, 5:30-7 P.M., MAGLIANERO, BURLINGTON, $7

APRIL 21-30

The Dish:

Going With the Grain WEDNESDAY, APRIL 26, 5:30-7 P.M., ARTSRIOT, BURLINGTON, $5 SUGGESTED DONATION

Join a panel of local experts for a lively and grain-ular discussion on the benefits and pitfalls of restoring grain production to the Northeast. Vermont grain farmers chat with bakers, distillers and brewers about what’s possible, practical and sustainable for the land and its people. Reserve your free ticket at vermontrestaurantweek.com.

EXPERTS INCLUDE: • • • •

Jack Lazor, Butterworks Farm Randy George, Ren Hen Baking Connor Burleigh, WhistlePig Whiskey Bobby Grim, Foam Brewers

Sample a special batch of IPA made with all Vermont grains and hops from the brewers at Switchback!

FIND FOODIE EVENTS

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Menus will be offered for dinner April 21-30 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information, visit vermontrestaurantweek.com.

= New participant in 2017

ANNER R E S E R V A T IO N P L 1ST RESTAURANT CHOICE

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PARTICIPATING RESTAURANTS

¡Duino! (Duende) ................................. 27 3 Squares Café ..................................... 13 51 Main at the Bridge.......................... 12 A Single Pebble .................................... 27 Apple Core Luncheonette & Brew........ 18 Ariel’s Restaurant ................................ 15 ArtsRiot .................................................. 27 August First Bakery & Café .............. 27 The Bagel Place.................................... 28 Bar Antidote ......................................... 13 The Bearded Frog ................................ 23 The Bench.............................................. 19 Bistro de Margot.................................. 28 Black Krim Tavern ............................... 15 Bleu Northeast Seafood .................... 28 Blue Cat Steak & Wine Bar ................ 28 Blue Moose Italian Bistro ................. 8 Blue Paddle Bistro............................... 21 Bluebird Barbecue .............................. 29 The Bobcat Café & Brewery .............. 13 The Bryant House Restaurant ......... 9 Butch + Babe’s ...................................... 29 Café Provence ...................................... 11 Charlie B’s Pub & Restaurant at Stoweflake ....................................... 19 Church & Main Restaurant ............... 29

Citizen Cider.......................................... 29 City Market/Onion River Co-op ........ 30 Colatina Exit.......................................... 10 Cook Academy at The Essex: Vermont’s Culinary Resort & Spa ........22 Cornerstone Pub & Kitchen.............. 15 The Daily Planet................................... 30 Dedalus Wine Shop, Market & Wine Bar ................................................ 30 Doc Ponds ............................................. 19 Down Home Kitchen .......................... 15 duo Restaurant .................................... 8 East West Café ..................................... 30 El Cortijo Taqueria y Cantina ............ 31 Esperanza Restaurante ..................... 31 The Farmhouse Tap & Grill................ 31 Fire & Ice Restaurant.......................... 12 Foam Brewers ...................................... 31 Gaku Ramen ......................................... 32 Grazers ................................................... 24 The Gryphon ......................................... 32 Guild Tavern.......................................... 24 Happy Belly Deli & Grill ...................... 25 Hazel....................................................... 8 Hen of the Wood ................................. 7 Hired Hand Brewing Co...................... 14

2ND RESTAURANT CHOICE

Hyde Away Inn & Restaurant ........... 17 J. Morgan’s Steakhouse..................... 16 Joyce’s Noodle House......................... 23 Junction at the Essex: Vermont’s Culinary Resort & Spa .... 22 Juniper................................................... 32 Kingdom Taproom .............................. 20 Kismet .................................................... 16 The Kitchen Table Bistro ................... 21 La Puerta Negra................................... 16 Leunig’s Bistro & Café......................... 32 The Lighthouse Restaurant & Lounge ............................................... 23 The Lobby .............................................. 12 The Mad Taco ....................................... 7 Maple City Diner .................................. 21 The Marina ............................................ 8 Maxi’s Restaurant................................ 17 Michael’s on the Hill ............................ 19 The Mill at Simon Pearce................... 10 Misery Loves Co. .................................. 26 Morgan’s Tavern at the Middlebury Inn ............................. 12 Mule Bar................................................. 26 Myer’s Bagel Place ............................... 33 NECI on Main ........................................ 16 New Moon Café .................................... 33 Our House Bistro ................................. 26 Park Squeeze........................................ 14 The Parker House Inn & Bistro......... 10 Pascolo Ristorante.............................. 33 Pauline’s Café........................................ 25 Picnic Social .......................................... 20 Pizzeria Verità ...................................... 33 The Porch Too....................................... 9 Positive Pie (Hardwick)...................... 20 Prohibition Pig ..................................... 18

The Quechee Inn at Marshland Farm ............................. 11 The Reservoir Restaurant & Tap Room .......................................... 18 Roots the Restaurant......................... 11 Sarducci’s Restaurant and Bar ......... 17 The Scuffer Tap & Table ..................... 34 Sherpa Kitchen .................................... 34 Silver Palace ......................................... 24 Smokin’ Butt’s Bar-B-Q ....................... 21 The Spot................................................. 34 Sotto Enoteca....................................... 34 Starry Night Café ................................. 14 Stone Corral Pub & Brewery ............. 22 Storm Café ............................................ 13 Stowe Bowl ........................................... 20 Sugarhouse Bar & Grill....................... 25 Superfresh! Organic Café .................. 9 Sweetwaters......................................... 35 Table 24 ................................................. 11 Tavern at the Essex: Vermont’s Culinary Resort & Spa .... 23 Thai Dishes............................................ 35 Three Brothers Pizza & Grill.............. 24 Three Penny Taproom........................ 17 Toscano Café and Bistro ................... 22 Tourterelle............................................. 14 Trattoria Delia ...................................... 35 Vermont Pub & Brewery.................... 35 Waterworks Food + Drink .................. 26 Whetstone Station Restaurant & Brewery ....................... 9 Wicked Wings ....................................... 7 The Windjammer Restaurant .......... 25 Windsor Station Restaurant & Barroom ............................................. 10 Zenbarn ................................................. 18

ROAD TRIP! browse by town...

Barre ............................................. 15 Bradford ....................................... 10 Brandon ....................................... 11 Brattleboro.................................. 8 Bristol ........................................... 13 Brookfield .................................... 15 Burlington ................................... 7, 27 Colchester ................................... 23 Essex Junction........................... 7, 22 Ferrisburgh ................................. 14 Hardwick...................................... 20 Johnson....................................... 7 Middlebury .................................. 12 Montpelier................................... 7, 15 New Haven.................................. 14 Quechee....................................... 10 Randolph ..................................... 15 Richmond .................................... 21 Rutland ........................................ 11 Shelburne.................................... 23 South Burlington....................... 24 South Hero .................................. 21 St. Albans .................................... 21 St. Johnsbury ............................. 20 Stowe............................................ 19 Vergennes ................................... 13 Waitsfield .................................... 7, 17 Waterbury ................................... 7, 17 Waterbury Center...................... 18 Weston ......................................... 9 Williston....................................... 24 Windsor........................................ 10 Winooski ...................................... 25


The Mad Taco

Hen of the Wood

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

72 Main St., Montpelier, 225-6038 2 Village Sq., Waitsfield, 496-3832

Closed Sunday and Monday in Waterbury. Open every day in Burlington.

After Vermont Restaurant Week, Mad Taco co-owner Joey Nagy is putting requests for nachos to rest for good.

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

$40

“I’ll serve nachos only during Restaurant Week,” he says, “so they’d better be badass.”

$20 ALL DAY

Wicked Wings

1 Market Place #25, Essex Junction, 879-7111 Closed Monday-Wednesday. 12 Lower Main St., Johnson, 730-8134 Open seven days a week for lunch and dinner.

$20 LUNCH AND DINNER A P P ET I ZE R O P T I O N S

Housemade honey mustard

Hand-Cut Sweet Fries

APRIL 21-30

Hand-Breaded Fried Pickles

APRIL 21-30

Falafel Balls E N T RÉ E O P T I O N S

One Dozen Fresh-Fried Wings (Any Flavor) Hand-Pressed Specialty Burger Veggie or Meat Quesadilla D E S S E RT O P T I O N S

Hand-Spun Milkshake Hot Fudge Brownie Sundae

M ULTI -LO C ATI O N RESTAU RANTS

Look for souped-up, special versions all week, featuring uncommon cuts and types of local meats.

APRIL 21-30

Let’s devour hunger Let’stogether! devour hunger

together!

The Vermont Community Foundation is proud to once again match total donations up to $5,000 made to TheVermont VermontFoodbank Community Foundation is proud to Restaurant Week. the during once again match total donations up to $5,000 made to the Vermont Foodbank during Restaurant Week. DONATE NOW: VERMONTRESTAURANTWEEK.COM DONATE NOW: VERMONTRESTAURANTWEEK.COM Since 2012, the Community Foundation has awarded more than $2 million in grants through its Food and Farm Initiative to help connect all Vermonters with Since 2012,healthy, the Community Foundation hasat awarded more than $2 million in grants local food. Learn more vermontcf.org/localfood. through its Food and Farm Initiative to help connect all Vermonters with healthy, local food. Learn more at vermontcf.org/localfood. 4t-vtcommfound032917.indd 1 4t-vtcommfound032917.indd 1

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FIND FOODIE EVENTS

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Blue Moose Italian Bistro

136 Main St., Brattleboro, 254-4141

Closed Sunday and Monday.

Three courses: Guests may choose from the entire menu.

$80 DINNER FOR TWO APRIL 21-30

Starters, Salads and Vegetables

Butternut Squash Fritters

Warm cider caramel, whipped cream

Wild Mushroom Crêpe

Matcha-green-tea meringue, wafer cookie crumble, raspberry dust

Choose one to share T H I R D PLAT E

Entrées from Land and Sea

B RAT TLEBO RO

Choose two

FO URT H PLAT E

Dessert

Choose one to share

$30

S A M PLE DI SHES: S EC O N D COU R SE

Pork Chop

Lemon-nutmeg spaetzle, braised bok choy, pickled cauliflower and celery, apple cider jus

Pot Roast

Cauliflower Croquette

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

Jalapeño Popper Rangoons

8

Mushroom pâté, pickled shallots, toasted hazelnuts

Raspberry Semifreddo

Curried quinoa, beet coconut crema, exotic mushrooms, shaved Brussels sprouts

Hazel

vermont restaurant week.com

Fertile Fields Farm honey, onion-fig jam

Apple Walnut Cake

Boyden Farm beef, cipollini onion, sour cream mashed potatoes, heirloom carrots

75 Elliot St., Brattleboro, 579-1092

FIND FOODIE EVENTS

Chocolate Trifle

F I R ST PLAT E

Four courses from everyday menu, $40 per person.

Pasta

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Stuffed Dates

SA M P L E DI SHES: THI R D C OU R SE

Hazelnut mousse, chocolate brownie, toasted hazelnuts

S E CO N D PLAT E

Tag your tweets and Instagram pics with #vtrestoweek

S A M PLE DI SHES: F I R ST C OU R SE

Vermont Creamery goat cheese, bacon, honey-sage gastrique, toasted pumpkin seeds

Choose two

TELL THE WORLD HOW GREAT VERMONT TASTES!

duo Restaurant

39 Main St., Brattleboro, 254-6245

Arugula Salad

Goat cheese, crispy onions, Craisins, house balsamic

Sweet Potato Nachos

Vegetarian black beans, lime sour cream, pico de gallo S E CO N D C O UR S E O P T I O N S

The Marina

28 Spring Tree Rd., Brattleboro, 257-7563 Full descriptions online.

$15 LUNCH

$30 DINNER

S O UP O P TI ONS

FI R ST C OU R SE OP TI ONS

New England Clam Chowder

Fried Artichoke Hearts

Lobster Bisque

Grilled Shrimp Skewers

Beef-and-Bean Chili

Barbecue Combo

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

Three ribs, three wings, choice of side

Classic Cheeseburger

Pizza

Swordfish and Roasted Red Pepper Sandwich

Housemade pesto, fresh mozzarella, sliced tomato

Borracho Steak Tacos

Pico de gallo, cojito cheese, cilantro-lime slaw, choice of side

Mushroom and Brie Sandwich

Tiramisu, Chocolate Peanut Butter Cake, Mixed Berry Pie or Lemon Raspberry Cake

Grilled marinated portobello mushroom, melted brie and basil pesto, served on a toasted ciabatta with chips or coleslaw

$20

Grilled Salmon on Baby Greens

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

D ES S ERT OP TI ONS

Thai Wings

Deep fried and tossed in soy-ginger sauce, served with carrot sticks SEC OND C OU R SE OP TI ONS

Lobster Mac and Cheese Norwegian Salmon

Grilled fillet glazed with Vermont maple syrup, hoisin sauce and ginger, served with wild rice and baby green beans

Char-Grilled Flat Iron Steak

Ten-ounce steak topped with sautéed mushrooms and blue cheese, served with garlic mashed potato and green beans

Homemade Ice Cream

Butternut Squash Ravioli

Marina Madness

Chocolate Cake

Vanilla bean or coffee

Chocolate ice cream, almonds, toasted coconut, chocolate chunks

DESSERT OP TI ONS

Blueberry Crumb Pie


The Porch Too

648 Putney Rd., Brattleboro, 579-1433

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

$11 ALL-DAY BREAKFAST MENU Includes breakfast entrée and Pierce Brothers coffee or tea. E N T RÉ E O P T I O N S

$15 LUNCH

$30 DINNER

DRINK OPTIONS

DR I NK OP TI ONS

Brighten Up

Brighten Up

Huevos Rancheros Cornbread Custard

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

Shrimp and Grits

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

With black beans, avocado, sour cream and salsa With an over-easy egg, scallions and microgreens

“Waffle Flight ”

Chicken and waffles, sea-salt-chocolate-sauce waffle, strawberry-whipped-cream waffle, housemade fennel-sausage-gravy waffle

Matcha Latte Nori-ritto

Nori wrap filled with grain of the day, your choice of spread, greens, carrots, cabbage, sprouts, and avocado, served with your choice of dressing and side kimchi

Pesto Melt

Matcha Latte Red Velvet Hot Chocolate

Beet juice, raw cacao powder, almond butter, cashews, mylk, hot water, Vermont maple syrup AP P ETI ZER OP TI ONS

Raw Nori Roll Kale and Artichoke Dip Flax crackers and veggies

M A I N C OU R SE OP TI ONS

Kimchi Quesadilla

Baked and Covered Burrito

Cupcake Raw Superfood Turtle

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

Raw Wild Green-PestoBeet Ravioli DESSERT OP TI ONS

Chocolate Beet Cake

Avocado chocolate mousse

Raw Cheezecake

36 Bridge St., Brattleboro, 490-2354

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

Pretzel Braids

Tuxedo Truffle Mousse Cake

Beer-cheese dippin’ sauce Whetstoner sauce (addictive)

Hand-Cut Station Fries Chive oil, Parmesan

Station Salad

Honey-balsamic dressing SE COND C O URSE O P T I O N S

Beer-Brined Grilled Pork Rib Eye

Mashed taters, asparagus

Blackened Tilapia

Over Southwest rice with mango salsa and cilantro oil

Personal Buddha Bowl

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

657 Main St., Weston, 824-6287

$19.46 LUNCH SPECIAL

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

Housemade Pub Chips

The Bryant House Restaurant

Marbled cake, dark and white chocolate mousse, dark chocolate ganache

Gluten-Free Strawberry Shortcake

Strawberry fruit filling, Belgian white chocolate, shortcake

$20

Choose any two items from everyday lunch menu. S A M PLE D I S H ES

BRAT TL EB O RO • WESTON

D ES S ERT O P T I O N S

Whetstone Station Restaurant & Brewery

APRIL 21-30

Chicken Pie

Roasted organic chicken breast, carrots, peas, onions and corn nested in pastry, topped with chicken gravy and fresh herbs, served in a cast-iron skillet

Yankee Pot Roast

Braised organic, grass-fed beef served on crusty whole-wheat bread, with sweet and sour red cabbage, butter-poached baby carrots, baby red potatoes and gravy

Grilled Reuben Sandwich

Slow-cooked corned-beef brisket and smoked pastrami stacked between slices of marble rye with sauerkraut, Swiss cheese and drizzled homemade Thousand Island dressing

Weston Village Chef’s Salad

Fresh greens, seasonal veggies, shredded Vermont Country Store cheddar, hard-boiled egg and choice of honey-maple turkey or ham, or charbroiled chicken breast, served with a warm johnnycake

Mildred Orton’s Original Gingerbread

FIND FOODIE EVENTS

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Colatina Exit

164 N. Main St., Bradford, 222-9008

Stuffed Salmon Siminimi

A N T I PAST I O P T I O N S

Wood-fired Atlantic salmon stuffed with mascarpone, arugula and gremolata, served with fresh lime, wild leek, burro bianco, housemade shiitake farro risotto

Salt and Pepper Calamari

B RAD FO RD • WI N D SO R • QUECH EE

APRIL 21-30

TELL THE WORLD HOW GREAT VERMONT TASTES!

Ocean-fresh calamari, seasoned flour, malt-vinegar pepperoncini aioli

Tuscan Caesar Salad

Steak Pizziola

Chopped romaine, fried capers, shaved Parmesan, housemade croutons and Caesar dressing Panko-Romano-crusted farm-fresh fried mozzarella, arrabiatta sauce

Mozzarella Carrozza

Hand-cut, dry-aged New York strip with roasted peppers and onions, finished with aglio e olio, fresh oregano, spicy pomodoro sauce and served with rosemary fingerlings and Brussels sprouts

S P E CI AL I T I A O P T I O N S

D O LC E O P T I O N S

Chicken Saltimbocca

House Sampler

All-natural chicken breast, crispy prosciutto, local brie, fresh sage, roasted portobello, Hatchland Farms cream, Tuscan mashed potato, pan-roasted Brussels sprouts

$30

Beet Box

Roasted local beets, arugula, Vermont chèvre, balsamic reduction

Signal Light Salad

Field greens, hard-boiled egg, cherry tomatoes, shallots, smoked trout, cucumber-yogurt dressing SEC OND C OU R SE OP TI ONS

Frutti di Mare

Clams, mussels, shrimp and haddock tossed with spaghetti in spicy tomato sauce

Basin Street Alfredo DESSERT OP TI ONS

Famous Chocolate Cream Pie, Maple-Frosted Carrot Cake or Housemade Sorbet or Ice Cream

$30

The Mill at Simon Pearce

The Parker House Inn & Bistro

Menu is subject to change.

Closed Sunday and Monday.

1760 Quechee Main St., Quechee, 295-1470

1792 Quechee Main St., Quechee, 295-6077

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

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

ENTR ÉE OP TI ONS

Maplebrook Farm Burrata

Avocado and Smoked Trout Toast

Artichoke-and-Pancetta Flatbread

Roasted beets, pear, tatsoi, vanilla bean vinaigrette Papaya-pineapple slaw, sweet chili vinaigrette

Roasted Beets and Quince

Tzatziki, pumpkin seeds, watercress

San Marzano tomatoes, wild arugula, pecorino Romano

Seared Sea Scallops

Vermont Goat-Cheese-andCaramelized Onion Tart

Green goddess, charred lemon, roasted new potatoes

Classic Escargots

Indian spiced beets, white balsamic reduction, porcini mushroom risotto

Coconut Shrimp

English pea purée, prosciutto E N T R ÉE O P T I O N S

Porcini Mushroom Tagliatelle

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

Milk-and-Lemon-Braised Beeler Pork Loin

Housemade sausage, white beans, acorn squash, escarole

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

10

Soup of the Moment

House Tiramisu

Crisp Roasted Duckling (add $5)

vermont restaurant week.com

FI R ST C OU R SE OP TI ONS

Chicken, Andouille sausage and shrimp tossed with linguini in Cajun-spiced Alfredo sauce

Ice cream

Currant, almond and grilled red onion tabbouleh, spiced mango chutney

FIND FOODIE EVENTS

Closed Monday.

Ravioli of the Moment

Crispy leeks, herb mashed potatoes, balsamic shallot reduction

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26 Depot Ave., Windsor, 674-4180

Local Apple Crisp

Horseradish-Crusted Cod

Tag your tweets and Instagram pics with #vtrestoweek

Windsor Station Restaurant & Barroom

White Chocolate Mousse Cake, Maple Crème Brûlée or Spiced Apple Cake

$40

Topped with kalamata olives and rosemary

Chicken Liver Mousse Bacon marmalade, toast

Salmon-Tuna Tartare

Sushi grade fish, shaved fennel and jalapeño, Niçoise olives, white balsamic glaze

Local Spring Vegetable and Shrimp Tempura (Gluten-Free)

Ramps, fiddleheads, morels (as available), homemade spicy sauce

Whole Roasted Trout

Roasted Rack of Lamb

Panko-Coated Chicken Breast Topped with arugula salad, Parmesan curls, lemon, roasted tomato purée and basil oil

Oven-Roasted Salmon

Balsamic fig mostarda, warm applewood bacon-and-shavedBrussels slaw

Wild Mushroom Risotto

Topped with manchego cheese and micro greens, with white balsamic reduction

Nightly Specials DESSERT

Options Change Daily

$40


The Quechee Inn at Marshland Farm

1119 Quechee Main St., Quechee, 295-3133

Black Jack Top Sirloin

STARTER O P TION S

Black-pepper-crusted top sirloin steak, pan-seared in Jack Daniel’s bourbon cream sauce, served with dauphinoise potatoes and sautéed vegetables

Soup du Jour

Homemade selection of the day

Garden Salad

Mixed field greens, garden vegetables, fresh garden herb vinaigrette

Chicken Pomodoro

Pan-roasted Statler chicken breast, crusted with herbs and Parmesan, dressed with caramelized shallot and roasted tomato pan sauce and Grafton Village cheddar cheese, served over fettucine

Caesar Salad

Romaine hearts, white anchovies, crisp croutons, shaved Reggiano cheese curls SE COND C O URSE O P T I O N S

Wilcox Ice Cream

Vermont-made roasted-bell-pepperand-smoked-mozzarella ravioli, baby spinach, creamy béchamel

Featured flavors change daily

Jonah Crab Cakes

With vanilla bean ice cream

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

Fruit Cobbler

51 Wales St., Rutland, 747-7414 Closed Monday.

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

ENTR ÉE OP TI ONS

Beets (Gluten-Free, Vegetarian)

Vermont Maple-andMolasses Braised Pork

Topped with lemon-dressed arugula and red pepper relish, extra-virgin olive oil and Vermont Creamery chèvre

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

Cheese Fondue (Vegetarian)

Seafood Stew

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

Fish, clam broth, potatoes, onion, grilled zucchini and bread

Mushroom Polenta (Gluten-Free, Vegetarian)

Vermont soy tofu, rice noodles, cabbage, carrots, onions, mushrooms and coconut curry broth

Cheddar polenta topped with mushrooms, tomatoes, scallions and ancho-coconut sauce

Noodle Bowl (Gluten-Free, Vegetarian)

DESSERT OP TI ONS

Chocolate Mousse Cake Apple Cobbler

Maple Crème Brûlée

Cinnamon cream

Fresh berries

Grilled Salmon

Grilled salmon fillet, orange zest, ginger-infused honey, tobacco onions, toasted spiced pumpkin seeds, served with rice pilaf and sautéed vegetables

Lavender Panna Cotta

$30

Roasted fruit

$30

THE QUECHEE INN AT

MARSHLAND FARM Table 24

24 Wales St., Rutland, 775-2424 FIR ST CO U RS E O P T I O N S

Daily Soup Seared Pork Belly

Café Provence

11 Center St., Brandon, 247-9997 Dinner available Tuesday-Sunday. A PPET I Z ER O P T I ONS

Rustic Tomato Soup

Apple-celery-root slaw

Blue Ledge Farm goat cheese

Classic Caesar

Curried Calamari

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

Caesar Salad

Romaine, Caesar dressing, Parmesan, croutons

Chicken Madeira

Forbidden rice

In a crispy cheese cup

Mushroom Madeira sauce, roasted garlic mashed potatoes

M A I N D I S H O P T IONS

Pasta Primavera

Shrimp Provençale

Fish and Chips

Smashed Red Bliss potatoes, cranberry chutney, rosemary-red-wine sauce

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

Spring vegetables wrapped in phyllo, basil pesto cream sauce

Housemade Ice Cream or Sorbet

D ES S ERT O P T I ONS

Fusilli pasta tossed with wood-grilled vegetables, tomatoes, garlic, extra-virgin olive oil and Parmesan Ritz cracker-breaded cod, Old Bay-spiced “chips”

Caramel-Apple Egg Rolls

APRIL 21-30

QUECH EE • RU TL AND • B RAN D O N

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

Ravioli Florentine

Roots the Restaurant

Homemade cavatelli

Tian of Lamb

Baked Barley Risotto

Chocolate Bomb

Cinnamon sugar, chocolate sauce

Vanilla ice cream, caramel sauce

$30

Crème anglaise

Fruit Tart

$30

FIND FOODIE EVENTS

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11


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

Closed Sunday and Monday. Restaurant Week menu is not available Tuesday, April 25.

Southern Fish and Chips

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

Sustainable, farm-raised American catfish dredged in cornmeal flour, served with coleslaw and housemade Cajun tartar sauce

House Salad

APRIL 21-30

Fresh, local, seasonal ingredients, housemade vinaigrette

Caesar Salad

Romaine hearts, croutons, shaved Cabot Creamery clothbound cheddar cheese, housemade dressing S E CO N D CO U RS E O P T I O N S

MI D DLEBURY

Pierogi Ravioli

Vermont Fresh Pasta pierogi ravioli with caramelized onions, brown butter, crème fraîche and scallions

Crispy Wasabi-Panko Tuna

Roast Prime Rib

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

Housemade Tiramisu Traditional recipe with a Vermont twist

51 Mousse

Our famous chocolate mousse, rich without being overly sweet

Warm marinara

Chocolate Peanut Butter Cake White Chocolate Raspberry Cheesecake

Champagne Chicken

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

Vermont Mud Pie

$30

D R I N K S PEC I A LS

$5 Pints of Vermont beer

Brazilian Shrimp Stew

$5 Select wines, or bottles for $19.51

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

Daily WhistlePig whiskey specials

$20

Lime-chipotle mayo

Morgan’s Tavern at the Middlebury Inn 14 Court Sq., Middlebury, 388-4961

Dinner available Wednesday-Sunday. Three courses: choice of soup, salad or appetizer, plus entrée and dessert.

Fried Mini Grilled Cheese Sandwich

S O UP O P TI ONS

Green Pasture Meats Corndog

New England Clam Chowder

Focaccia, manchego, cornichons, Dijon, sweet chile ginger sauce Remoulade, relish, habañero ketchup MAI N COUR S E O P T I O N S

Kettle corn, fried zucchini sticks

Pulled Pork and Chorizo Vol-Au-Vant

Piparade, cheddar-dusted potato chips, beer-battered fried pickles

Blackened Barbecue Tofu

Soup du Jour S A LA D O P TI ONS

House Greens Salad

Cucumber, grape tomatoes, pickled red onions, shaved radish, julienned carrots, housemade maple balsamic vinaigrette

Kale Salad

Frozen Banana

Baby kale, roasted butternut squash, dried cherries, baby Brussels sprouts, toasted pumpkin seeds, quinoa, cider-shallot vinaigrette

Funnel Cake

Chicken and Waffles

Cornbread, coleslaw

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

Dipped in chocolate and cashews

12

Cashews and Oriental vegetables, served over rice

D ES S ERT O P T I O N S

Chicken-Fried Smoked Duck Egg

vermont restaurant week.com

Calamari

Warm marinara, balsamic reduction

DESSERT OP TI ONS

Bacon-Wrapped Corn on the Cob

FIND FOODIE EVENTS

Cashew-and-Vegetable Stir Fry

Fried Mozzarella Triangles

IPA Mac and Cheese

STA RTER O P T I O N S

Like us on Facebook and mention us in your posts!

French Onion Soup

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

The Lobby

Tag your tweets and Instagram pics with #vtrestoweek

Drunken Pork Chops

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

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

7 Bakery Lane, Middlebury, 989-7463

TELL THE WORLD HOW GREAT VERMONT TASTES!

26 Seymour St., Middlebury, 388-7166

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

14th State Bourbon Burger

Six ounces of local ground pork, bourbon-bacon jam, Orb Weaver Farm cheese, mustard, whiskey aioli, fried egg; served with fries

Fire & Ice Restaurant

Maple cream

Fried Housemade Oreos

A PPET I Z ER OP TI ONS

Calamari

Salted caramel

Lightly breaded and fried, with sweet Thai chile sauce

$40

Roasted Stuffed Portobello Mushroom Quinoa, chèvre, arugula, roasted red peppers, balsamic drizzle

Vegetable Sauté

Onions, carrots, snow peas, bell pepper, broccolini, jasmine rice ENTR ÉE OP TI ONS

Southern Pulled Pork

Mustard barbecue sauce, collard greens, jalapeño-cheddar cornbread, dirty rice

Pecan-Crusted Sea Bass

Farro, charred fennel, grilled asparagus, finished with citrus buerre blanc

Spinach-and-Ricotta Ravioli Sautéed spinach, garlic, grape tomatoes, white-wine butter sauce DESSERT OP TI ONS

Lemon Crème Brulée

Fresh blueberries, whipped cream

Vanilla Ice Cream

Caramel drizzle, fresh berries

$30


Storm Café

The Bobcat Café & Brewery

Dinner available Tuesday-Saturday.

Menu changes daily; dishes listed are samples only.

3 Mill St., Middlebury, 388-1063

5 Main St., Bristol, 453-3311

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

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

Roasted Garlic and Potato Soup

Fish and Chips

Creamy and delicious, a Storm Café favorite

Beer-battered whitefish, hand-cut frites, housemade coleslaw, tartar sauce

Tuna Tartare

Shrimp Scampi Linguini

Tuna, avocado, lime, ginger, soy, crispy tortilla chips

New England Clam Chowder

Shrimp Salad

Poached shrimp over mesclun, red pepper, red onion, cucumber, radish and carrot SE COND C O URSE O P T I O N S

Spicy Steamed Mussels

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

Grilled Swordfish

Swordfish, jasmine rice, garlicky green beans, served with a caponata of artichoke hearts, roasted red pepper, red onion, pepperoncini

Cod Piccata

Pan-seared cod filet, wild mushrooms, sundried tomatoes, roasted eggplant, baby spinach, white-wine-lemon-caper sauce, served with rice and summer squash

West African Peanut Soup Cilantro, coconut

Baby Arugula Salad

Toasted fennel vinaigrette, ricotta salata, roasted fennel

Market Fish Tacos

Pineapple salsa, chipotle aioli, cabbage EN T R ÉE O P T I ONS

Mushroom Pho

Miso tofu, rice noodles, broccoli, bean sprouts, fresh herbs

Misty Knoll Farms Turkey Jambalaya Risotto Cakes Blackened shrimp, andouille, red pepper broth

Venison and Chorizo Meatloaf

Garlic mashed potatoes, rosemary, honey mustard D ES S ERT O P T I ONS

Change Daily

$30

$30

Rhode Island Style Calamari Crispy calamari, cherry peppers, smoky tomato sauce

Shrimp and Scallop Cakes

Shrimp, scallops, shallots, cream, breadcrumbs, chipotle aioli

3 Squares Café

Bar Antidote

141 Main St., Vergennes, 877-2772

35 C Green St., Vergennes, 877-2555

ENGLISH PUB MENU

Closed Sunday and Monday.

Featuring Fiddlehead Brewing. APP ETIZER O P TION S

Cheddar-Ale Soup

Grafton Village smoked cheddar, crispy shallots, herbed olive oil

Baby Arugula Salad

Beer-Brined Roasted Chicken Potato dumplings, kale, roasted garlic jus

Black River Meats Smoked Brisket

Manchego, poached pear, toasted hazelnuts, honey-lemon vinaigrette

Blue cheese biscuit, rosemary gravy, roasted carrots

Worcester Egg

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

Fennel sausage, lavender-honey Mustard

“Naanchos”

Harissa goat, smoked feta, mango chutney, cashews, mint yogurt, baked flatbread

Lucky Rabbit Legs

Buffalo sauce, Boucher Family Farm blue cheese E NTRÉE O P TIO NS

Pesto Ricotta Cannelloni

Charred green beans, smoked tomato coulis, roasted pistachios

Beer-Battered Black Cod Pickled vegetables, steak fries, malt vinegar aioli

Seafood Pie

Shrimp, salmon, monkfish, leeks, tarragon, puff pastry

Parsnip Cake

Ginger cream cheese frosting

Champlain Orchards Apple Cider Donut Bread Pudding Maple ice cream

Zeppole

Candied bacon, sage honey

Napoleon

Espresso pastry cream, mint berries

$30

APRIL 21-30

$30

$40

OPTION ONE

Beef Carpaccio

Grilled Greens

Grilled romaine and asparagus, warm bacon vinaigrette, over-easy Maple Meadow Farm egg, shaved Cabot Creamery clothbound cheddar

Fried Chicken Basket

Buttermilk-marinated Misty Knoll Farms drumsticks, tossed in seasoned flour and deep fried, served with whole-grain mustard, slaw and two dipping sauces

Preserved lemon, grilled spring onion

Pork-Belly-Shrimp Gnocchi Grapefruit-and-rosemary cured smoked pork belly, sautéed with shrimp and potato gnocchi in citrus butter sauce, topped with salad of baby arugula, shaved Cabot Creamery clothbound cheddar and citrus

M I D D LEBURY • B RI STO L • VERGE NNES

Chopped clams, diced potato, celery, onion and traditional seasonings, simmered in rich, creamy broth

Shrimp, tomato, baby spinach, linguini, garlic, white-wine lemon sauce

A PPET I Z ER O P T I ONS

Choice of Dessert

Choice of Dessert O P T I O N T WO

Spring Greens

Meyer-lemon-and-blood orange vinaigrette, sprouts, roasted beets, shaved carrots, sliced radish and spiced almonds, finished with buttermilk-goat-cheese dressing

Grilled Double Steak-and-Bacon Burger

Ground Vermont-raised New York strip, house-cured bacon, mushrooms, Boucher Family Farm blue cheese, aioli, served on housemade flatbread

Choice of Dessert

FIND FOODIE EVENTS

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13


Hired Hand Brewing Co. 35 Green St., Vergennes, 870-7191

APRIL 21-30

$20 DINNER

$30 DINNER

STA RTER OP TI ONS

OPTION ONE

OPTION ONE

Greek tapenade, gyro bread, tomatoes, cucumbers

A Flight of House-Brewed Ales

11-Ounce House-Brewed Beer

Steamed Buns

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

Smoked Vermont pork belly, Korean barbecue sauce, spring onion kimchi

Roasted Mushroom Salad

Specialty Pizza

O P T I O N T WO

11-Ounce House-Brewed Beer

VE RGE N N ES • N E W HAVEN • FERRI SBURGH

Smoked Chicken Wings

FIND FOODIE EVENTS

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14

Park Squeeze

161 Main St., Vergennes, 877-9962

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

O P T I O N T WO

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

Beer Cupcake

Mezze Plate

Warm Squash Salad

Lightly sautéed squash, baby spinach, warm mint vinaigrette

Falafel

Golden fried falafel with tzatziki sauce M A I N C OU R SE OP TI ONS

Tunisian Fish Stew

North African spiced whitefish stew with chick peas, carrots and potatoes in harissa-tomato broth, served with couscous

Lamb Manestra

Traditional Greek comfort food of lamb and orzo baked with rosemary, garlic and oregano-tomato sauce

Veggie Kabob

Skewers of peppers, tomatoes, onions and eggplant, served with basmati rice, minted lentils, gyro bread and tzatziki DESSERT OP TI ONS

Baklava Lemon Tart Crema Catalina

$30 Tourterelle

Starry Night Café

3629 Ethan Allen Highway, New Haven, 453-6309

5371 Route 7, Ferrisburgh, 877-6316

Dinner available Wednesday-Sunday.

Closed Monday and Tuesday.

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

D ES S ERT O P T I O N S

STA RTER OP TI ONS

Tourterelle Salad

Buttermilk Cake with Caramel Sauce

With toasted-cashew-cilantro crema

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

Soupe du Jour Moules Marinières

PEI mussels with Pernod, fennel, croutons and cilantro aioli

Crêpe Saisonnière

Crêpe filled with roasted pork loin, green apples and raclette cheese E N T RÉ E O P T I O N S

Château Bistro Steak

Grilled Brandt Farm hanger steak, cast iron roasted potatoes, market vegetable, Café de Paris butter

Truite Dorée

Lewis Creek rainbow trout, grilled romaine, sauce gribiche, polenta fries

Tartiflette

Local seasonal vegetable gratin, wild mushrooms, Vermont artisan cheese, croutons, poached egg

Seasonal Crumble

$40

Carrot Ginger Soup

Grilled-Asparagus-and-Farro Salad

Toasted almonds, Champlain Valley Creamery triple cream cheese, mixed greens, orange-sherry vinaigrette ENTR ÉE OP TI ONS

Potato Gnocchi

Oyster mushrooms, shaved asparagus, Blythedale Farm Gruyère and lemon tarragon sauce

Maple-Walnut-Crusted DuBreton Pork Loin Chipotle mashed sweet potatoes, wilted greens DESSERT

Carrot Cake

With maple cream cheese frosting

$40


Ariel’s Restaurant

Black Krim Tavern

29 Stone Rd., Brookfield, 276-3939

21 Merchants Row, Randolph, 728-6776

Dinner available Wednesday-Sunday. Wine pairing available.

Dinner available Tuesday-Saturday. * Can be made vegetarian or vegan upon request.

FIRST C O URSE

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

Grilled Wood-Oven Sourdough Toast

Duck carnitas, housemade tortillas

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

Pineapple purée, salsa verde

Three Classic Moles

French-onion-soup style

Fish al Pastor

Chipotle, avocado and crispy leeks

Cucumber Salad

Red grapefruit, mint, candied pecans, chile morita vinaigrette

Tempeh Gyro*

Lemon-Ginger Mousse

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

Fish Chalupa*

One Vermont Cheese

Pork and hominy

Chocolate Mousse Cake*

Duck egg, broccoli

Red-onion-and-parsley yogurt

Merengue, dark chocolate sorbet Housemade pickles, fruit conserves, local honey, sourdough croutes

$40

DESSERT OP TI ONS

Bacon Fried Rice*

Fried cauliflower, curried carrots, golden raisins

Passion Fruit

Posole Rojo

Tuna Poke*

Pineapple, seaweed salad, soy sesame

Semolina Cakes*

Snap-pea-and-kale salad, sundried tomato aioli, squash, basil pesto

Black beans, cinnamon-chipotle sour cream

Spicy Squid Noodles*

Hibiscus whip

Sesame cookie

Ice Cream Sundae

Coffee-maple ice cream, caramel, almonds

$30

Kimchi

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

Beef and Blue Cheese Croquettes

Warm spinach-and-tomato panzanella, bacon vinaigrette

Tandoori Chicken

Lentils, fennel, lemon cream

Pork Belly

Stuffed poblano, salsa verde, cheddar sauce

Trout Niçoise

Red onion jam, lemon-caper aioli, pickled beans, quail egg

Cornerstone Pub & Kitchen 47 N. Main St., Barre, 476-2121

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

Dinner available Tuesday-Saturday.

$20 BREAKFAST

$30 LUNCH SPECIAL

F I RST CO U RS E

Includes bottomless cup of coffee from Variety Coffee Roasters, choice of Bloody Mary or mimosa with fresh-squeezed OJ, bread and a breakfast plate.

ENTR ÉE OP TI ONS

Housemade Ravioli

Stuffed with herbed goat cheese, sweet tomato jam and pepperoncini, finished with lemon-caper brown butter sauce S E CO N D CO U RS E

Surf and Turf

Marinated skirt steak, pan-seared shrimp, celery root puree, beet reduction, corn-and-tomato salsa T H I RD CO U RS E

Dessert Jar

From the Central Vermont Career Center Bakeshop, flavors change daily

$30

B R EA D O P T I O N S

Homemade Banana Bread Blueberry Muffin Scone EN T R ÉE

Down Home Breakfast Plate

Two local, free-range eggs cooked to order, choice of southern buttermilk fried chicken or Mississippi catfish and choice of cheese grits, organic collards, rosemary smashed home fries or side salad with maple vinaigrette

APRIL 21-30

Meat and Two

Choice of protein* and two sides**, plus homemade buttermilk biscuit or cornbread mini loaf

Classic Southern Vegetable Plate

Pick four sides plus homemade buttermilk biscuit or cornbread mini loaf *Proteins: country fried steak, blackened catfish, Mississippi fried catfish (gluten-free), Southern buttermilk fried chicken, blackened Vermont tofu **Sides: cheese grits, organic collards, sweet potato fries, rosemary smashed home fries, mac and cheese, side salad, rainbow slaw, pinto beans DESSERT OP TI ONS

Frozen Key Lime Pie Supreme Carrot Cake

BROOKFIELD • RANDOLPH • BARRE • MONTPELIER

Winter Squash Hummus

Smoked Trout Tostada

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

FIND FOODIE EVENTS

Chilled Bottled Soda

vermont restaurant week.com

Sweet or Unsweet Iced Tea

15

BEV ER AGE OP TI ONS

Mexican Coke, Moxie, Barq’s Root Beer, Diet Coke, Orangina or Sunkist Orange


J. Morgan’s Steakhouse 100 State St., Montpelier, 223-5222 Full descriptions online. F I RST CO U RS E O P T I O N S

House Salad

APRIL 21-30

Wedge Salad Vermont Salad

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

Truffle Potato Chips Lobster Slider

Fresh lobster meat, arugula, lemon aioli and bacon, served on a challah roll

MO NTP ELI ER

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

Bacon-Lobster Mac and Cheese Bacon-Wrapped Chicken

Steak and Shrimp

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

Crab-Topped Salmon

Seared filet with lump crab and Newburg sauce, served with buttered mashed potatoes D ES S ERT O P T I O N S

Fresh Strawberry Cake Traditional Carrot Cake

S A M PLE A PP ETI ZER S

SA M P L E DESSERTS

Carpaccio

Saffron Risotto Cake

Fennel, horseradish, pickled onion, capers, truffle

Honey, cream

Potted Truffle

Roasted Beets

Smoked lentils, herbs, microgreens

J. Morgan’s Snowball

Bone broth, mixed Vermont cheeses, microgreens

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

$40

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

$40

Bread Pudding

S A M PLE ENTR ÉES

Haddock

Saffron cream, spinach, crispies

Pansotti

Braised cabbage, smoked cream, dill

Short Rib

Celariac, ginger, radish, toasted coriander

Chef’s Choice Filet Tips

Vegetable Platter

Tempeh: seared, grilled, roasted, with crispy seasonal vegetables, seeds and tahini

La Puerta Negra

$20 DINNER

$30 DINNER

A P P ET I ZE R

A PPET I Z ER

Padrones

Fried shishito peppers tossed with agave nectar, smoked citrus salt and aleppo E N T RÉ E

Chile Relleno

Fried poblano pepper stuffed with chorizo, rice and beans, served with ranchero sauce and yucca fries

Tag your tweets and Instagram pics with #vtrestoweek

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

Old-Fashioned Chocolate Cake

44 Main St., Montpelier, 613-3172

TELL THE WORLD HOW GREAT VERMONT TASTES!

Kismet

52 State St., Montpelier, 223-8646

D E S S E RT

Churros

Fried dough with cinnamon sugar, served with dulce de leche

Seared Tuna

Sesame-seared saku tuna, served on tortillas with guacamole, pico de gallo, avocado crema and cilantro EN T R ÉE

Fried Chicken Tostado

Breaded fried chicken thigh, served with refried beans, tostada, lettuce and crema D ES S ERT

Banana Meringue Tarts

Banana custard meringue, served with tequila-apple reduction and cinnamon

NECI on Main

118 Main St., Montpelier, 223-3188 Closed Sunday and Monday. A PPET I Z ER OP TI ONS

M A I N C OU R SE OP TI ONS

Vermont Creamery Cheese Sampling

Artic Char à la Plancha (Gluten-Free)

Three of Vermont Creamery’s award-winning cheeses with compote, pickles and bread

Lightly smoked Artic Char, rhubarbjasmine rice and chicken jus velouté or red wine beurre rouge

Deviled Egg, Smoked Salmon (Gluten-Free)

Chef Martha’s Paleo Vegetable Tagine (Gluten-Free)

Dog River Farm eggs with fresh herbs, capers, pickled shallots and beets, and slices of Chef David’s smoked salmon

Medley of vegetables, roasted bulbs and heritage grain with tomato broth and toasted almonds

Shredded Brussels Sprout Salad

Chef David’s Prime Rib Eye

Half a prime rib eye, sous vide then grilled, served with three seasonal vegetables and two sauces

Roasted apple, couscous pearls, hot apple cider vinaigrette

DESSERT

Trio of Sweets from La Brioche Like us on Facebook and mention us in your posts!

FIND FOODIE EVENTS

vermont restaurant week.com

16

$30


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

Three Penny Taproom 108 Main St., Montpelier, 223-8277

No lunch on Sunday.

$12 LUNCH SPECIAL

Includes soft drink, soup or mista salad, and one entrée. E NTRÉE O P TIO NS

Poached Shrimp*

Mixed greens, oven-cured tomatoes, chickpeas, cucumbers, pickled red onions, black pepper vinaigrette

Pizza*

Housemade chicken sausage, grilled wild leeks, fresh mozzarella, marinara, Parmesan

$30 DINNER

All items available à la carte. APP ETIZER O P TION S

Wood-Roasted Cod*

Housemade gnocchi, spring parsnips, local bok choy, shaved fennel, artichoke cream sauce, chili oil

Smoked Pork Fettuccini*

Local pork belly, housemade pasta, English peas, fresh mint, wild leek pesto, shaved Parmesan

Herb-Crusted Scallops*

Dog River Farm spinach and baby carrots, fingerling potatoes, crushed almonds, tarragon vinaigrette D E S S E RT O P T I O N S

Buffalo Chicken Sausage

IPA hot sauce, blue cheese crumbles, carrot-celery-root slaw

Sautéed Hake

Ratatouille, cannellini beans, olive-oil-herb emulsion

Sous Vide Pork Loin

Lentils, roasted root vegetables, mustard-cornichon sauce D ES S ERT

Frangipane Beggar’s Purse

Banana Rum Mousse*

$30

Shaved chocolate, whipped cream

Grilled Asparagus

*gluten-free or can be made gluten-free on request

Orange-brown-sugar glaze, Vermont vanilla ice cream

Bruschetta

Red Hen Baking bread, local bok choy, mushrooms, roasted-garlic alfredo, red wine agrodolce

Hyde Away Inn & Restaurant 1428 Route 17, Waitsfield, 496-2322

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

Closed Sunday, April 30. F IR ST C O URSE O P T I O N S

Spicy Tuna Tartare

Sesame, cilantro, citrus, Sriracha emulsion, avocado purée, soy caramel, wonton crisps

Roast Portabello Mushroom Tart

Vermont chèvre, baby arugula salad, pickled red onion, sweet wine vinaigrette, fig purée

Curly Endive Salad

Grilled Stonewood Farms Turkey Breast Steak

Mashed sweet potatoes with praline, braised leeks, sage-and-cranberry butter, crispy shallots

Baked Vegetable Strudel

Carrots, zucchini, red onion, yellow squash, bell pepper, garlic, toasted curry, charred tomato-and-shallot purée, olive powder T H I RD CO U RSE O P T I O N S

Smoked Atlantic salmon, caper purée, grilled red onion, soft poached egg, mimosa vinaigrette

Pan-Seared Carrot Bread

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

Dark-Chocolate-MousseFilled Profiteroles

Three Little Pigs

Neill Farm pork tenderloin, Vermont bacon, braised turnip greens with shredded ham hock, cheddar polenta, blueberry-bourbon glaze

Salted caramel, rum raisin ice cream, toasted coconut

Chocolate dipped banana chips, sugar dust

Lemon-Blueberry Crème Brûlée

$30

APRIL 21-30

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

Almond Amaretto Semifreddo*

Warm Chocolate Crêpes

Fried goat cheese, pistachio chimichurri

Goat Cheese Galette

Balsamic-red-onion jam, petit salad

Chocolate-glazed almond cake, cherry-almond bark, cherry coulis, whipped cream

Poached Shrimp*

Mixed greens, oven-cured tomatoes, chickpeas, cucumbers, pickled red onions, black pepper vinaigrette

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

$12 BREAKFAST/LUNCH SPECIAL

$20 DINNER

Available all week.

Wednesday through Saturday.

CHOOSE ONE

AP P ETI ZER OP TI ONS

Corn Dogs

Pou-tot-ine

Heady Topper mustard, hand-cut fries, Boylan craft soda

Poutine with homemade tater tots

Breakfast Poutine

Garlic, onions, bacon, von Trapp Brewing’s Golden Helles lager, grilled cheddar bread

Two eggs any style served over homefries with bacon, Maplebrook Farm cheese curds and gravy, choice of toast

Burger and Brew

Choose any beer on tap

Helles Steamed Mussels

Sweet-Potato-and-GoatCheese-Polenta Fries

M ON TP ELI ER • WAI TSFI EL D • WAT E RBU RY

Six-Ounce Local Beef Burger

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

Served with rosemary aioli ENTR ÉE OP TI ONS

Caramelized Balsamic Spaghetti

Onions, mushrooms, walnuts, goat cheese and roasted beets

Bacon Cheeseburger Meatloaf

Mashed potatoes, vegetables and Switchback Brewing gravy

Barbecue Pulled Pork Mac and Cheese

Topped with crushed potato chips DESSERT OP TI ONS

Flourless Mousse Cake Maple Cheesecake

FIND FOODIE EVENTS

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Prohibition Pig

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

Wing Sampler

Smoked Cheesecake

Chickpea pancake, feta

Snickers Pie

House potato chips

Graham crust

Pickled Vegetable Sampler

Brownie Sundae

House Pretzel Sticks

Vanilla ice cream, caramel, chocolate sauce

Release the Cracklin

Chef’s Single Local Cheese Selection

WATERBURY • WATERBURY CENTER

Crispy pork rinds, nam prik dipping sauce

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Scallops

Preserved lemon, purple sweet potato purée, parsnip chips ENTR EÉ OP TI ONS

Pepper-Crusted Rack of Lamb

$30

Grilled red onions, cauliflower purée, butternut squash hash

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

Smoked Brisket and Chopped Pork

Hanger Steak

Mushroom Ragu

Collards, coleslaw, bacon barbecue sauce

Pappardelle pasta, cream sauce, chèvre

Faux Fire Sandwich

Cinnamon-Sugar Pretzel Bites

DESSERT OP TI ONS

Sweet and spicy tempeh, pickled carrot and onion, fresh herbs, served with a side of our staff salad

Lemon Meringue Pie

$30

Slider Trio

Chicken biscuit, chopped-pork sandwich, brisket sandwich

Brunswick Stew

Classic Southern tomato, meat and bean stew

SMOKED MEAT

LIBATIONS BREWERY

Zenbarn

179 Guptil Rd., Waterbury, 244-8134 Closed Sunday and Monday. F I RST CO UR S E O P T I O N S

Tempura Mushrooms

Sweet soy, sesame seeds, scallions

Spiced Falafel

Chia yogurt, cucumber, herbs

Arugula and “Qaviar”

Arugula, beet-quinoa caviar, pepitas, goat cheese, grilled leek, orange vinaigrette

Seared Half Chicken

Chinese vinegar, peanut sauce, charred broccolini, pan-seared rice noodles

Farro Rissotto

Wild mushrooms, crispy parsnips, basil-almond pistou

Seared Salmon

Starbird salmon, berbere carrots, beet-quinoa caviar

Draft Beer, House Wine or KIS Kombucha

FIND FOODIE EVENTS

Steak Tartare

Rainbow carrots, wild rice, red wine demi glace, gremolata

B EVE R AG E O P T I O N S

Like us on Facebook and mention us in your posts!

Grilled Vegetables

With accoutrements

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

Tag your tweets and Instagram pics with #vtrestoweek

A P P ETI ZER OP TI ONS

D ULC E O P T I O N S

With mustard

TELL THE WORLD HOW GREAT VERMONT TASTES!

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

F I RST F L AVO RS O P T I O N S

Three different housemade sauces and rubs

APRIL 21-30

The Reservoir Restaurant & Tap Room

$30

Apple Core Luncheonette & Brew 3600 Stowe-Waterbury Rd., Waterbury Center, 244-8771

LUNCH SPECIAL

Includes panini and dessert. Add a glass of hard cider for $3. Kids eat for $2 off the kids’ menu with adult purchase. Gluten-free and vegetarian options available.

Grilled Turkey Core Panini

Turkey, Green Mountain Smokehouse bacon, Cabot Creamery cheddar, Cold Hollow cider jelly and apple slices on Klinger’s Bread sourdough, served with cider-vinaigrette slaw and fresh cider DESSERT OP TI ONS

Mini Apple Cheesecake Oversize Cookie

$10.99


Michael’s on the Hill

4182 Waterbury-Stowe Rd., Waterbury Center, 244-7476 Closed Tuesday. Regular à la carte menu also available. F I RST CO U RS E

The Bench

492 Mountain Rd., Stowe, 253-5100 A PPET I Z ER O P T I ONS

Wontons

Mac and Cheese Fritter

Misty Knoll Farms turkey, caramel soy sauce

S E CO N D CO U RS E

Whole grains, roasted mushrooms, spinach pesto

Organic Spring Greens

Calamari

Tabasco aioli

Kamut & Champinoñes

Pork belly, biscuit croutons, pickled vegetable vinaigrette

Cashew, serrano pepper, sesame vinaigrette

T H I RD CO U RS E

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

Chicken-Fried Strip Loin Steak

Country gravy, collards, buttermilk smashed potatoes

Gnocchi

English peas, carrot jus, chèvre, toasted hazelnut

Hanger Steak

D E S S E RT

Shishito pepper, kalamata olives, fingerling potatoes, lemon olive oil

Maple Pudding Jar Pie

Candied ginger, sweet cream AFT E R D I N N E R

Striped Bass

Seared bass, crab-fried rice, pineapple-jalapeño coulis D ES S ERT O P T I ONS

Rosemary Bing Cherry Cheesecake Vanilla cream

$30

Mango Sorbet

$30

Charlie B’s Pub & Restaurant at Stoweflake 1746 Mountain Rd., Stowe, 253-7355 Full descriptions online.

$15 LUNCH

$30 DINNER

S OUP/SALAD O P TI O N S

S O U P/S A L AD O P T I O N S

New England Clam & Corn Chowder

Housemade KaleHummus Dip

Daily Vegetarian Soup

Housemade Spinach and Artichoke Dip (Gluten-Free)

Local Lettuce Salad Caesar Salad

E N T RÉ E O P T I O N S

Pasta Fresca

E NTRÉE O P TIO NS

Curry-Crusted Tempeh

Pasta Fresca

Fish and Chips Grilled or Crispy Chicken Club

With Southwest chipotle sauce, bacon, American cheese, lettuce, tomato and onion

Build Your Own Burger

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

$20

(Also, lunch options at left.)

(Gluten-free sans croutons)

With crushed tomatoes, slivered garlic, fresh basil and olive oil, served over angel hair

Doc Ponds

294 Mountain Rd., Stowe, 760-6066

WATERBURY C ENTER • STO WE

Green Mountain Coffee or Vermont Artisan Tea Selections

With potatoes and bacon

APRIL 21-30

With red lentils and wilted spinach

Prosciutto & Sage Wrapped Chicken Breast (Gluten-Free) With polenta cake and grilled asparagus

Fried Clam Strip Dinner With french fries, coleslaw and tartar sauce

Seared Boneless Pork Chop

With warm potato-and-spinach salad

Build Your Own Burger D E S S E RT O P T I O N S

Cheesecake, Carrot Cake or Chocolate Mousse Cake

FIND FOODIE EVENTS

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Picnic Social

Stowe Bowl

433 Mountain Rd., Stowe, 221-4947

1613 Mountain Rd., Stowe, 253-2494

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

BI TES A ND GR A BS OP TI ONS

Tortilla Soup

Braised pork, plantain, avocado, crème fraîche

APRIL 21-30

Baby Artichoke Salad

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

French fries, housemade gravy, Vermont cheddar, mozzarella

Potato Gnocchi

M A I N C OU R SE OP TI ONS

Cucumber raita, grapefruit, golden raisins, citron vinegar

Wild mushroom, sunchoke, Vermont Shepherd’s Invierno cheese, white asparagus

Fish Tacos

Housemade buffalo sauce, grilled chicken, bacon, red onion, Vermont cheddar

STO WE • ST. J O H NSBU RY • HARD WI CK

Buffalo Chicken Flatbread DESSERT OP TI ONS

Mad Macaroons

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

Mad River Distillers vanilla rum, shredded coconut, dark chocolate

Crème Brûlée

VTPB Chocolate Pie

Vermont Peanut Butter, Oreo cookie crust … made from scratch!

Pie du Jar

$20

$20

Kingdom Taproom

Positive Pie (Hardwick)

397 Railroad St., St. Johnsbury, 424-1355 Closed Monday. D ES S ERT O P T I O N S

French Onion Soup

Maple-Walnut Cheesecake

Soup Du Jour

Rookie’s Rootbeer Float

Artichoke Dip

Everyone’s Favorite Brownie Sundae

With tortilla chips

Almond-Crusted Vermont Creamery Goat Cheese Vermont maple syrup, pita chips S E CO N D CO U RS E

Margarita Flatbread

Pesto, diced tomato, basil and mozzarella with balsamic reduction

Maple-Bourbon Beef Brisket Sandwich

Crab Cakes

Topped with chipotle-lime aioli, served with salad

87 S. Main St., Hardwick, 472-7126 A P P ETI ZER OP TI ONS

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

Topped with caramelized onions and Vermont cheddar, served on brioche with choice of side

20

Mount Mansfield Nachos

“Working Man Sammy”

Chipotle black beans, baja sauce, queso fresco, red onion

vermont restaurant week.com

Stowe Bowl Poutine

Tortilla chips, sausage, peppers, tomatoes, mozzarella, served with sour cream and housemade salsa

Braised short rib, red onion jam, horseradish cream, Cabot Creamery cheddar, toast

FIND FOODIE EVENTS

Sombrero Salad

Romaine lettuce, corn, black beans, tomatoes, battered avocado, served with housemade cilantro-lime dressing

Flatbread

Herbed cream cheese, smoked salmon, capers, red onion, fresh dill, lemon ricotta. Also available as an entrée.

Arancini

Local lion’s mane mushrooms, fontina, mozzarella, herbs

Watermelon Salad

Hot fudge

Arugula, feta, pistachios, strawberry-balsamic vinaigrette

$30

ENTR ÉE OP TI ONS

Includes one Switchback Brewing beer.

Center-cut pork loin, apples, Cabot Creamery cheddar, maple-bourbon reduction, mashed sweet potatoes, steamed green beans

Pork Roulade

Housemade Raviolis

Prosciutto, fresh mozzarella, tomato, caramelized onions, pesto cream sauce, spinach, balsamic drizzle DESSERT OP TI ONS

Salted Caramel Pots de Crème Neapolitan Cheesecake Bites

$30


Blue Paddle Bistro 316 Route 2, South Hero, 372-4814 Closed Sunday and Monday.

Maple City Diner

17 Swanton Road, St. Albans, 528-8400 F I R ST C O UR S E: M I LK S H AKE OP TI ONS

Maple and Vanilla

Lobster Sauté

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

Prince Edward Island Mussels Steamed in white wine, lemon, butter and garlic, finished with fresh basil

Veggie Spring Rolls

Sweet chile Thai dipping sauce

Mixed Green Salad

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

Paddle Fish & Chips

Maple City Burger

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

Coffee-Crusted Pork Tenderloin

Caesar Salad

Goat cheese mashed potatoes, sautéed vegetables

Caprese Salad

Available upon request and posted on the Blue Paddle Bistro website

Homemade croutons, house Caesar dressing, freshly grated Parmesan Vine-ripened tomatoes, fresh mozzarella and fresh basil finished with balsamic drizzle

Vegetarian Special

Cookies ‘n’ Cream

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

Biscuits and Gravy

Vermont sausage gravy with a touch of maple, buttermilk biscuits

Bacon Waffle

Bacon-stuffed Belgian waffle, maple butter

Chicken Salad Club with Hand-Cut Fries

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

Maple Cream Pie

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

$20

Choose from two homemade desserts, options change daily

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

$40

Soy-Ginger Marinated Flank Steak

Asian-style salad, avocado, crispy wontons, ginger-soy vinaigrette

Mixed Grill

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

Smokin’ Butt’s Bar-B-Q

The Kitchen Table Bistro

Dinner available Tuesday-Saturday.

Three courses: choose a small plate, a large plate and a sweet plate off of the regular seasonal menu. Dishes below are samples only. See full descriptions online. Closed Sunday and Monday.

133 N. Main St. at 14th Star Brewing Co., St. Albans, 734-5679

$30 DINNER FOR TWO

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

Choice of two meats or sandwiches and two sides, or a sampler platter.

S A M PLE S M A LL PLAT E OPTIONS

TWO A N D T WO O P T I O N

Chicken Liver Pâté

Meats/Sandwiches

Choose two: pulled pork sandwich, pulled chicken sandwich, brisket sandwich, half-rack baby back ribs

Sides

Fries, coleslaw, cornbread, mac and cheese, baked beans SAMP L E R P L AT T E R O P T I O N

Why Not Try a Bit of Everything?

Pulled pork, pulled chicken, brisket, baby back ribs and smo-fried wings, served with coleslaw, cornbread, baked beans and mac and cheese

APRIL 21-30

Grilled LaPlatte River Angus Farm Butcher Steak (add $4) House-Ground Burger

Crispy Potato Cake

Boucher Family Farm blue cheese, grilled bacon, candied onion, served with frites

House Pasta

S A M P L E SWEET P L ATE OP TI ONS

Braised oxtail, ramp-pistachio pesto, Parmesan Braised LaPlatte River Angus Farm oxtail, grilled ramps, mint

Cider-Steamed Maine Mussels Vermont Steak Tartare Baby Arugula

Mustard vinaigrette, pistachios, Shelburne Farms cheddar S A M PLE LA R G E PLAT E OPTIONS

Ricotta Gnocchi

English peas, ramps and asparagus, shaved Parmesan

SOUTH H ERO • ST. AL B ANS • RIC H M ON D

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

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

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

$40

FIND FOODIE EVENTS

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

vermont restaurant week.com

Mustard-Crusted, All-DayRoasted Pork Shoulder

21


Stone Corral Pub & Brewery

Toscano Café and Bistro

Closed Monday.

Closed Sunday and Monday.

83 Huntington Rd., Richmond, 434-5787

$30 CRAFT BEER AND FOOD PAIRING

Includes one beer flight, one 12-ounce pour and three dinner courses.

APRIL 21-30

BEER OPTIONS

Trailblazer, Wileys XPA, Kolsch, Black Beer STA RTER O P T I O N S

RI C H MO ND • ESSE X J UN CTI ON

Soup of the Day

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

FIND FOODIE EVENTS

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$15 LUNCH

ENTR ÉE OP TI ONS

Served with mesclun salad.

Includes a coffee or a soft drink.

Vegetable Bouillabaisse

EN T R ÉE OP TI ONS

Red Hen Baking crostini, rouille

Falafel Wrap

Grilled Statler Chicken Piccata

Cucumber, feta, tzatziki

PEI Mussels

Brussels sprouts, red onion, tomato, orecchiette pasta

Shredded Duck Confit

Marinated artichoke hearts, charred lemon, capers

Winter Greens Salad

Vegetarian Special

E N T R ÉE O P T I O N S

$40 DINNER

Chickpea salad, mustard greens, herb oil

Stone Corral Burger

A PPET I Z ER OP TI ONS

Pork Schnitzel

Goat-Cheese-Stuffed Medjool Dates

Tossed with cilantro and spring onions in house Thai chile sauce Carrot, apple, candied walnut and chèvre

Beef, veggie or housemade turkey patty Pan-fried and served over mashed potatoes with homemade sauerkraut and demi-glace

Housemade Butternut Ravioli

Caramelized onion, bacon, spinach, Parmesan cream D E S S ERT O P T I O N S

Crème Brûlée Maple Pastry ‘Pull-Apart’ Sundae

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

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

$40 COOK ACADEMY CLASSES Offered Sunday-Thursday at 5 p.m. and Friday-Saturday at 11 a.m. reservations required. AVAI L A B LE C LA S S ES

Primo Pasta

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

Cooking with Vermont Beer

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27 Bridge St., Richmond, 434-3148

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

Crispy Sea Bass

Housemade Sunchoke Ravioli Pesto verde, roasted oyster mushrooms, spring pea shoots DESSERT OP TI ONS

Crème Brûlée du Jour

Prosciutto di Parma, balsamic glaze, lavender honey

Chocolate-Chip Cannoli Duo

Local Mushroom Crostini

Housemade black pepper ricotta

Duck Confit Tartlet

Jasper Hill Farm’s Bayley Hazen Blue cheese, dried cherries, demi glace

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

Roasted Garlic and White Bean Soup Candied garlic, crispy goat cheese

Fennel Salad

Cucumber, grapefruit, feta, pine nuts

Two Oysters on the Half-Shell

Mignonette, lemon, pickled horseradish SEC OND C OU R SE OP TI ONS

Petite Filet

Potato purée, asparagus, demi

Pan-Seared Chicken

Carrot purée, dandelion greens, savory bread pudding

Saffron Risotto

Spring vegetables, fried herbs, crème fraîche DESSERT OP TI ONS

Peanut Butter Chocolate Mousse Tower Apple Bread Pudding

$30


Tavern at the Essex: Vermont’s Culinary Resort & Spa

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

70 Essex Way, Essex Junction, 764-1489

$15 BREAKFAST

$15 LUNCH

C O URSE O NE

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

Tavern Parfait

Cup of Soup

Ask server for the day’s selection.

COU RSE TWO O P TI O N S

Green Salad

Each served with fingerling potatoes.

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

Half Tavern Benny

Green Mountain Salad with Chicken

Poached egg, local pork belly, english muffin, Hollandaise sauce, maple sugar

BLT Omelet

Roasted tomatoes, bacon, spinach, Boursin cheese, choice of toast

Long Trail Pancakes

Granola, craisins, bananas COU RSE THREE O P TI O N S

Tavern Donuts Fresh Fruit Cup

Spinach, dried cranberries, candied walnuts, chèvre, maple balsamic vinaigrette

Includes one appetizer, one entrée, and selected soda or hot tea. Available until 3 p.m. S A M PLE F I R ST C O UR S E OP TI ONS

Egg Roll Vegetable Roll Crab Rangoon S A M PLE S EC O N D C O UR S E OP TI ONS

General Tsao’s Chicken Sesame Chicken Beef With Broccoli

Country Ham Sandwich

Vegetable Chow Mein

Boar’s Head ham, Gruyère cheese, rustic bread, served with fries or greens

Chicken Teriyaki Beef Teriyaki

Rosemary-Caramelized Onion Flatbread Olive oil, garlic, chèvre, fig, balsamic vinegar, rosemarycaramelized onions

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

Mini Cookie Jar Mini Apple Pie

The Bearded Frog

5247 Shelburne Rd., Shelburne, 985-9877 STARTER O P TION S

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

Citrus-Poached Shrimp

Raspberry-Rhubarb Galette

Grilled asparagus-andbaby-kale salad with preserved lemon, caramelized onions, shaved Parmesan and lemon herb vinaigrette

Stuffed Long Stem Artichoke Sautéed spinach-and-pine-nut filling, arugula pesto, herb aioli

Pâté de Campagne

Green pasture pork pâté with housemade mustard, cornichon and grilled baguette E NTRÉE O P TIO NS

Roasted Rainbow Trout Grilled asparagus, ramp-potato Darphin, and lemon-dill beurre blanc

Vegetarian Spring “Cassoulet”

Herbed white bean cake with sautéed mushrooms, spring peas and braised leeks, with sundried-tomatomushroom broth

Grilled Bistro Steak

Caramelized onion and Gruyère gratin, with brandied apricot demi glace

With sweet crème

Citrus Madeleine Trio

Dark chocolate dipped, raspberry glazed, and pistachio caramel drizzle

Bittersweet Flourless Chocolate Cake

Strawberry Grand Marnier sauce, toasted almond toffee-vanilla ice cream

$40

APRIL 21-30

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

$30 DINNER

S EC OND C OU R SE OP TI ONS

Any two courses, plus salad bar for additional $5.95.

Maple-glazed, pan-seared duck breast with apple cider demi sauce, served with cheddar mashed potatoes and grilled asparagus

$40 DINNER Three courses, plus salad bar for additional $5.95. F I R ST C O UR S E O P T I O N S

Creamy Lighthouse Mussels

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

Bacon-Brown-Butter Scallops Pan-seared scallops with bacon and brown butter, sweet potato pancakes, lemon-pepper arugula salad

Beef Carpaccio

Paper-thin beef tenderloin dressed with cornichons, whole-grain maple mustard, red onion jam, and Acadian Balsamic salad

Apple Duck

Pork Tenderloin

Bacon-wrapped pork with port wine demi sauce, served with Brussels sprouts, fingerling potato hash and grilled asparagus

Pan-Seared Lemon-Dill Salmon

Poppyseed-crusted Faroe Island salmon with fresh dill and butter, finished with white-wine-lemon butter sauce and served with rice pilaf and grilled asparagus

ESSE X JUN CTI O N • SH EL BU RNE • CO LCH EST E R

Granola, berries, vanilla yogurt

$8.95 LUNCH SPECIAL

Surf and Turf

Crab encrusted filet mignon topped with three tarragon-thymemarinated shrimp and served with fingerling potatoes, white-wine butter sauce and grilled asparagus DESSERT OP TI ONS

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

FIND FOODIE EVENTS

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

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

$15 LUNCH

Served with garlic fries

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

APRIL 21-30

Shish Taouk

Seasoned grilled chicken, thinly sliced with lettuce, tomato and pickled turnips, served in a pita with garlic mayo

$20 DINNER

Falafel

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

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

Hummus

C O LC H EST ER • WI L LISTO N • SO U TH BURLN I GTON

Chickpea spread with garlic, lemon and tahini, served with pita bread, roasted pine nuts and olive oil

FIND FOODIE EVENTS

vermont restaurant week.com

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Beef-and-Lamb Shawarma

Fattoush

Thinly sliced beef and lamb with grilled onion, lettuce, tomato, and pickled turnips, served in a pita with tahini sauce and parsley

Manakish Zaatar

D ES S ERT O P T I O N S

Middle Eastern chopped salad with tomatoes, onions, fresh parsley, crispy pita and lemon vinaigrette Flatbread seasoned with thyme, oregano and sesame, served with Lebaneh cheese and drizzled olive oil

Kanafeh

Cheese pastry soaked in orange-blossom syrup, topped with chopped pistachios

Grazers

192 Boxwood St., Williston, 857-5829

Green Mountain Burger

A PPET I Z ER OP TI ONS

Natural Vermont ground beef, Boucher Family Farm blue cheese, maple-glazed bacon, arugula, pickled red onion, tomato-and-garlic aoili

Jalapeño-Bacon Rangoon

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

Fried Pickles

Softshell Crab Burger

Hand-battered and deep fried, with housemade ranch

DESSERT OP TI ONS

Calamari

Fried Ice Cream Strawberry Cheesecake Shake

EN T R ÉE OP TI ONS

Stonewood Farm Turkey Burger

Brownie Sundae

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

$30

Pistachio Ice Cream Rosewater, honey

Awwami

Middle Eastern fried doughnut holes coated in orange-blossom syrup

Guild Tavern

Silver Palace

1633 Williston Rd., South Burlington, 497-1207

1216 Williston Rd., South Burlington, 864-0125

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

FI R ST C OU R SE OP TI ONS

Littleneck Clam Ceviche

Calabrese chiles, spring onion, coriander vinaigrette

Rhubarb-Glazed Carrots

Popcorn Squid House Wonton Soup Pot Sticker

Honeyed chèvre, spiced sunflower seeds

Veggie or meat, steamed or fried

E N T R EE O P T I O N S

Spring Roll Lettuce Wrap

Wood-Grilled Petite Sirloin

Ember-roasted asparagus, potato purée, ramp chimichurri

Ricotta-and-Chive Gnocchi

Spring greens pesto, roasted mushrooms, pea shoots DES S ERT

Flourless Chocolate Torte

$40

SEC OND C OU R SE OP TI ONS

Seafood Over Pan-Fried Noodles (Gluten-Free) Salmon, shrimp, scallops, mussels and mixed vegetables, tossed in white-wine sauce, served over pan-fried noodles

Steak Gwin Jin

Beef pan-seared in the wok with garlic, scallions, wine, soy sauce, and a touch of honey, served over mixed greens

Thai Salmon (Gluten-Free)

Fillet in a spicy Thai sauce over garlic rice

Hunan Country Chicken

Fried marinated chicken breast sautéed in hot tangy sauce, served with garden vegetables THI R D C OU R SE OP TI ONS

Coconut Bun with Ice Cream Lychee Nut Double Chocolate Cake

$30


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

Salmon Oscar Enter Ourseasoned with Atlantic salmon

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

Jumbo Lump Crab Cake

pink Hawaiian sea salt and Facebook black pepper, topped with blue

Citrus-cracked-pepper sauce, preserved lemon

crab meat, asparagus, sundried Competition tomatoes and Béarnaise

Bruschetta

Pesto Chicken

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

$15 WEEKEND BRUNCH & WEEKDAY LUNCH

Two courses: appetizer and entrée, or entrée and dessert

$30 DINNER

Three courses: Specific dishes will change daily — see restaurant website for updates. S A M PLE A PPET I Z ER S

Oysters on the Half Shell or Rockefeller Vermont Cheese Plate Clams in Chorizo Broth House Meatballs in Romesco S A M PLE EN T R É ES

Pan-Fried Local Fish Gnocchi Carbonara

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

Shrimp Risotto

Blondie Brownie Sundae

S A M PLE D ES S ERTS

Housemade S’Mores Ice Cream

Chambord Chocolate Truffle

Tapioca Pudding

$40

local, fresh, original

1076 Williston Road, S. Burlington

862.6585 Sugarhouse Bar & Grill

733 Queenwww.windjammerrestaurant.com City Park Rd., South Burlington, 863-2909 www.facebook.com/windjammerrestaurant

$20 LUNCH S A L AD O P T I O N S

Sugarhouse Salad Caesar Salad A P P ET I ZE R O P T I O N S

Portobello Artisan Cheese Bits Buffalo Chicken Poppers Chicken Wings E N T RÉ E O P T I O N S

Homemade Mac and Cheese Fish and Chips Maple BBQ Chicken Sandwich Sugarhouse Turkey Sandwich

APRIL 21-30

Happy Belly Deli & Grill 65 Winooski Falls Way, Winooski, 655-5003

$6 BREAKFAST SPECIAL Includes any breakfast sandwich, hash browns, fruit (apple, banana or orange) and coffee.

New England Wrap

Turkey, cheddar, dried cranberries, maple balsamic vinaigrette, apple, lettuce and mayonnaise

King Club Panini

Maple Spinner

Ham, turkey, bacon, Swiss cheese, apples, spinach, garlic mayo and light mustard, served on sourdough bread

Morning Spinner

Reuben Panini

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

Plain bagel with sausage, two eggs, hash browns, maple syrup Two eggs, sausage, hash browns, cheddar, strawberry jam

Breakfast Sandwich

Two eggs, cheese and choice of bacon, sausage or ham

$20 LUNCH OR DINNER FOR TWO Choose any two wraps, burgers or panini from the menu, plus a brownie or cookie each, and an order of poutine to share. S A M PLE S A N DW I C H O P T I O N S

Buffalo Wrap

Breaded chicken tenders tossed with housemade buffalo sauce, romaine lettuce and ranch dressing

SO UTH BURL I NGTO N • WI NO O SK I

Housemade Vermont Creamery for the best chicken New York Strip garlic-tarragon chèvre on wing sauce recipe. Ten-ounce certified Angus grilled crostini, roasted tomato New York strip steak, hand-cut and Visit our Facebook compote, balsamic reduction seasoned page with house dry rub, topped for Bacon-Wrapped with sherry-mushroom ragout and details! finished with signature steak sauce Beef Tenderloin Tender pieces of filet mignon Vermont Ravioli wrapped in bacon and served Vermont Fresh Pasta chèvre-fig with brandy-green-peppercorn pesto ravioli, roasted butternut cream sauce squash, sweet potatoes and candied walnuts finished with honeyE NTRÉE O P TIO NS lavender cream Includes salad bar.

Pauline’s Café

1834 Shelburne Rd., South Burlington, 862-1081

Cuban Panini Vermont Burger

Bacon, apple, cheddar, barbecue sauce, all drizzled with Vermont maple syrup, served with fries

Buffalo Meltdown

Fried chicken patty tossed in buffalo sauce, topped with lettuce, ranch and melted pepper jack

Poutine Burger

A giant burger topped with cheese curds, poutine gravy and fries

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Misery Loves Co.

Mule Bar

46 Main St., Winooski, 497-3989

$20 BRUNCH SPECIAL

Available Saturday-Sunday. STA RT E R O P T I O N S

APRIL 21-30

Misery French Toast

Spiced bread, rhubarb curd, maple

Beef Tartare

MLC Benedict

House ham, farm eggs, Hollandaise

WI N O O SK I

Shrimp and Grits

Lemon brown butter, MLC bacon, poached eggs

Vegetable Hash

Early spring vegetables, salsa verde, fried eggs

With crispy chicken SEC OND C OU R SE

R AW O P T I O N S

Tater Tots

MA I N O P T I O N S

Spinach Caesar

Available Tuesday-Saturday. Three courses: choice of raw plate, vegetable, and pasta or protein.

Cheddar Beignets Smoked char, trout roe, crème fraîche

FI R ST C OU R SE

$40 SUPPER

Early Spring Vegetables

Honey butter

38 Main St., Winooski, 399-2020

House Pork Dumplings

Halibut Crudo

THI R D C OU R SE

Chocolate Truffles Caramel, fresh berries

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

Farinata

$20

Spring-Dug Parsnips PA STA / PR OT EI N O P T I O N S

Tagliatelle Scallops Hanger Steak

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

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

$15 LUNCH

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

$20 DINNER

Available Monday-Friday.

Available every day.

Petite Spinach & Strawberry Salad

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

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

Restaurant Week Mac & Cheese Trio

Buffalo chicken mac, sugar shack mac, caprese mac

Pulled Pork Poutine Spinach Artichoke Dip

FIND FOODIE EVENTS

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$30 DINNER

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

A P P ETI ZER OP TI ONS

Caesar Salad

Little gem lettuces, shaved Parmesan, croutons

With grilled bread

Cup of Soup

EN T R ÉE O P T I O N S

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

Restaurant Week Mac & Cheese Trio

Buffalo chicken mac, sugar shack mac, caprese mac

Duck, Duck Burger

Ground duck burger, sunny-side duck egg, served with fries and apple-cabbage slaw D ES S ERT O P T I O N S

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$15 LUNCH

Petite Strawberry Rhubarb Crisp Half-Size Deep-Fried PB&J With fluff frappe for dipping

Pulled Pork Sandwich

Carolina barbecue sauce, slaw, cheddar

BLT

Applewood-smoked bacon, arugula, tomato, avocado mayo

Chicken Salad Sandwich Curried chicken salad, lettuce, tomato

Caesar Salad Spring Turnip Soup

Brown-butter yogurt, compote

Tuna Poke

Cucumber, cilantro, feta yogurt, naan

Lamb Meatballs

Spicy pomodoro, feta yogurt, naan ENTR ÉE OP TI ONS

Pan-Roasted Salmon

Cucumber and arugula, potatoes, beet vinaigrette

Spring Flatbread

Breakfast Sandwich

Spring onion pesto, artichoke, asparagus, Maplebrook Farm mozzarella

D ES S E RT

Spicy sausage, broccoli rabe, cherry tomatoes, mascarpone, breadcrumbs

Chocolate Chip Cookie

Waterworks Steak Frites

Fried egg, cheddar, bacon or ham, English muffin

Conchiglie Pasta

The Burger DESSERT OP TI ONS

Chocolate Mousse

Espresso nibs, strawberries

Local Ice Cream w/Biscotti


¡Duino! (Duende)

A Single Pebble

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

133 Bank St., Burlington, 865-5200

“TURKISH DELIGHTS”

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

Includes: mezze, entrée and dessert. ME ZZE P L AT E

Grilled Pita

Harissa olive oil, roasted garlic hummus, baba ganoush, smoked carrots, herb-marinated olives, sumac-cumin, roasted chickpeas E N T RÉ E O P T I O N S

Served with Turkish rice

Lamb Borek

S A M PLE D I S H ES : R EG ULA R TA ST I NG

SA M P L E DI SHES: V EGETA R I A N TA STI NG

Mixed Meats and Vegetables

Mock Eel

Dry-Fried Green Beans

Seasoned and Pressed Tofu

Chef Dumplings

Double Garlic Broccoli

Peking Duck Wraps

Curry Cauliflower Watercress Soup

Lamb-stuffed savory pastry, tomato-cucumber salad, dill labneh

Double Garlic Eggplant

Chicken Shawarma Kebab

Sea of China Soup

Miso tofu, sweet-and-pungent walnuts

Cashew Pork

Chinese Broccoli

Grilled leek, sumac haydari

Spinach and Feta Pide

Turkish flatbread with baked eggs, roasted peppers and garlic D E S S E RT O P T I O N S

Chocolate Layer Cake

Tahini ganache, orange blossom frosting

Levantine Qatayef

Fried sweet dumpling with pistachio, hazelnut and cinnamon

Chai-Spiced Baklava

Beijing Street Noodle General Chou’s Mock Chicken

Thai Basil Fish

Coconut Tapioca

Chocolate Cheesecake Strawberry sauce

$40

$30

ArtsRiot

August First Bakery & Café

Closed Sunday and Monday.

Closed Sunday.

ARTSRIOT HAPPY MEAL

LUNCH: STACKS RETURN!

400 Pine St., Burlington, 540-0406

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

Choice of: 400 Burger, Popcorn Chicken or Maple-Roasted Broccoli

Served with rosemary-sage house fries, drink and a toy

Say what? For Vermont Restaurant Week, August First will revive some perennial favorites from Burlington’s late, great Stacks Sandwiches. Enjoy flavorful slow-roasted meats on freshly baked August First hoagie rolls.

SU P E RS I ZE O P T I O N S

DA I LY S PEC I A LS TO I NC LU DE

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

Call for the day’s selection.

$15

BU RL I NGTO N

Honey phyllo, walnuts, maple whipped cream

Mushroom sauce

Sichuan Beef Chow Fun Three-Cup Chicken

APRIL 21-30

Italian Sandwich (available daily)

A true Pennsylvania Italian, with Genoa salami, soppressata, capicola, sharp provolone, shredded lettuce, tomato, onion, oil and vinegar, served on a seeded hoagie

Cuban Sandwich

Slow-roasted spiced pork shoulder, ham, Swiss cheese, pickles and mustard, served on a seeded hoagie

Porchetta

Tender pork roasted with fresh rosemary, thyme, sage and fennel, served on a seeded hoagie with hot broccoli rabe

$12

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The Bagel Place

1166 Williston Rd., South Burlington, 497-2058

Closed Sunday and Monday.

$7 BREAKFAST Includes a cup of Uncommon Grounds coffee.

Ham, Egg & Cheddar

S. BU RL I NGTON • BURLI N GTON

APRIL 21-30

Vermont Smoke & Cure ham, Shelburne Farms one-year-old cheddar, fresh cracked egg, baby spinach, tomato and onion, served on choice of bagel or roll

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EN T R ÉE OP TI ONS

DESSERT OP TI ONS

Velouté de Chou-fleur au Chèvre et Noisettes Caramelisées

Mousse Chocolat, Meringue, Praline

Cauliflower chèvre velouté, caramelized hazelnut, hazelnut oil

Salade Margot

$10 LUNCH Includes soup, sandwich and a cookie. S AMP L E DA I LY S A N DW I C H S PEC I A LS

Smoked Turkey

North Country Smokehouse smoked turkey, Grafton Village Cheese garlic cheddar, chive mayonnaise, spinach, tomato, onion

Pesto Veggie

Fresh melted mozzarella cheese, pesto, tomato, spinach

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

Paté de Campagne

Country paté, cornichons, onion compote, Dijon mustard, grilled sourdough bread PLAT O P TI ONS

Chocolate mousse, caramelized hazelnut meringue

Tarte au Citron Meringuées en Verrine Lemon tart in a jar

Madeleines Tièdes

Warm Madeleines, Grand Marnier chocolate sauce

$40

Steak Frites

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

Filet de Saumon Poèlé

Seared salmon filet, tomato mashed potatoes, chive-white-wine sauce

Aumônière Croustillante au Chèvre

Goat cheese crispy beggar’s purse, wilted spinach, grilled vegetables, spiced carrot sauce

Bleu Northeast Seafood 25 Cherry St., Burlington, 864-8600 Full descriptions online.

$15 BREAKFAST

TELL THE WORLD HOW GREAT VERMONT TASTES!

Bistro de Margot

126 College St., Burlington, 863-5200

Includes choice of entrée, plus juice or coffee. E N T RÉ E O P T I O N S

Classic Two-Egg Breakfast

Two eggs any style, choice of meat, home fries, toast

Fried Oyster Benedict

Wood Mountain Fish oysters, poached eggs, arugula, herb Hollandaise, English muffin

Croissant French Toast

Buttery egg-battered croissant, vanilla mascarpone, wild blueberry syrup

Three-Egg Omelet*

Three eggs, Vermont cheese, home fries, toast *Add-ons ($3 each): bacon, ham, peppers, mushrooms

Rock Crab Cakes

Two eggs, hash browns, Béarnaise sauce

$40 DINNER A PPET I Z ER O P T I O N S

Cider-Steamed Mussels Fried Whole-Belly Clams Bleu and Greens

Finn & Roots baby greens, local apple, Vermont blue cheese, dried local cranberries, roasted nuts, buttermilk herb dressing

1 Lawson Lane, Burlington, 363-3639

C O UR S E O N E OP TI ONS

Beets and Smoked Blue Cheese

Microgreens, balsamic reduction, pink peppercorn

Spicy Soup of Squashes

Made with a blend of squashes and sweet potato, chipotle pepper and smoked salt

Caesar Salad

With or without white anchovies

Seafood Chowder

C O UR S E T WO OP TI ONS

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

Salmon Tartare

Pan-Roasted Redfish

Beet risotto, warm spinach salad, caper-brown-butter emulsion

Wild Mushroom Pappardelle Handmade egg noodles, local mushrooms, sheep’s milk cheese, peas, roasted garlic, black truffle

Frenched Chicken Breast

Sweet potato, Brussels sprouts, apple hash, smoked bacon, cider jus

Faroe Islands salmon, chopped finely and mixed with capers, mustard and crème fraîche, served with pita chips, cornichons and caviar

Four-Cheese Ravioli

Handmade ravioli served with smoked mascarpone cheese, roasted red peppers, balsamic reduction, microgreens

Shrimp Cocktail

Bouillabaisse

The classic: jumbo shrimp with spicy cocktail sauce made with pepper vodka and lemon

D ES S ERT

Herb-crusted roast pork with caper-garlic-parsley salsa verde

Maine lobster, mussels, cod, clams, potatoes, fennel, tomato-saffron broth, shallots, Pernod, aioli

NORTHEAST SEAFOOD

Blue Cat Steak & Wine Bar

Chef’s Choice Local Cheese

Porchetta

C OU R SE THR EE OP TI ONS

Blackberry Lamb

Rack of lamb with mashed potatoes and a fresh blackberry-rosemary demi glace

Filet Mignon

Wild mushrooms, green peppercorns, mashed potatoes and balsamic drizzle

Faroe Islands Salmon

Tangerine beurre blanc, smoked salt, grilled asparagus

Lobster Ravioli*

Pasta nero, basil oil, roasted red pepper, smoked mascarpone, microgreens *Vegetarian version available

Nine-Hour Lamb

Braised leg of lamb with mashed russet and sweet potatoes, mint-and-roasted-garlic salad

$40


Bluebird Barbecue

Butch + Babe’s

317 Riverside Ave., Burlington, 448-3070

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

$30 BARBECUE FOR TWO

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

Select three smoked meats and four from-scratch sides. Served family-style for two to share. Available for takeout Monday-Thursday, 4:30-6:30 p.m., or dine in every day.

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

ME ATS (CH O O S E T H RE E )

Vegan Pasta

Slow-Smoked Pulled Pork Catamount gold sauce

Fifteen-Hour Brisket

Brussels Sprouts Mac and Cheese Pancake

APRIL 21-30

Babe’s Dumplings

With dukbokki-style spicy pork D ES S ERT

Salt-and-pepper rub

Cookie du Jour

Smoked Chicken

Alabama white sauce

$20

Spare Ribs

Maple barbecue mop

Smoked Turkey House gravy

Barbecue Seitan (Vegan) Caramelized onions

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

Church & Main Restaurant 156 Church St., Burlington, 540-3040 Closed Sunday and Monday. F IR ST C O URSE O P T I O N S

Foraged Mushroom Strudel

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

Crimini and king oyster mushrooms, Green Mountain Farms cream cheese, puff pastry

Soup of the Day Hummus Plate

Chicken Roulade

Stuffed with kalamata olives, chèvre, arugula and basil, served with crushed fingerlings, Brussels sprouts and chicken demi-glace

Grilled Octopus

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

Coconut risotto, sweet potato poker chips, roasted-red-bell-pepper compound butter

Rangoon

Ravioli

Grilled pita, olives, garlic

Stuffed with beet and house ricotta, served with basil-white-wine cream sauce

Caramelized apple, onion, maple-Thai-chile sauce

Caesar Salad

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

Salmon Tartare

Housemade Ice Cream or Sorbet

Lemon-caper dill dressing, cracker bread, dill crème fraîche

$40

Citizen Cider

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

BU RL I NGTO N

Hand-Cut French Fries, Smashed Sweet Potatoes, Bread and Butter Pickles, Pit Beans, Coleslaw, Mixed Greens and Herbs, Red Hen Baking Fat-Tire Toast, Mac and Cheese

$20 ALL-DAY MENU Add a glass of featured cider for $5 extra. The taproom will be running nightly entrée and dessert specials all week in addition to the Restaurant Week menu. A PPET I Z ER O P T I ONS

Shaved Fennel Salad

Citra Star vinaigrette, caramelized apples, Jasper Hill Farm’s Bayley Hazen blue cheese, roasted pecans

Smoky Cider-Battered Broccoli Bits

Sriracha ranch, Citizen Dry golden barbecue sauce EN T R ÉE O P T I ONS

Chicken Leg Confit

Wits Up braised white beans, lemon-garlic kale, gremolata, chicken glace

Portobello Mushroom Caps

Stuffed with quinoa and grilled mushroom duxelles, served over creamy goat-cheese-chive polenta with cider-syrup glazed tomatoes

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City Market/Onion River Co-op

15 Center St., Burlington, 862-9647

BREAKFAST SPECIAL

$30 GLOBAL INSPIRATIONS MENU

Vermont Maple-Bacon-Cheddar Bread Pudding – $7.99/lb Hearty hot-bar bread pudding made with Vermont ingredients. There is no better way to start your day!

APRIL 21-30

LUNCH AND DINNER SPECIALS Italian Porchetta Sandwich – $7.99

Made-to-order on O Bread Bakery olive ciabatta with Vermont pork loin and belly, Doe’s Leap feta, and Miskell’s Premium Organics chard

5 Farm Enchilada Dinner – $8.99

BU RLI N GTO N

All Souls Tortilleria corn tortillas, Misty Knoll Farms chicken, Vermont pork, Shelburne Farms cheddar, and poblano peppers from Vermont Bean Crafters

German Chocolate/ Black Forest Cake

Slow-braised lamb, madras curry, stone fruit chutney, basmati rice, cashew brittle, mint yogurt, mini naan

Dark chocolate cake, toasted coconut cream, candied pecan, Kirsch-soaked forest cherries

Greek Salad

Lemony rocket, spinach “pocket,” micro heirloom tomatoes, kalamata olive tapenade, whipped feta balsamic honey

French Crêpes

Sweet crêpe, lemon mousse, triple berry flambé, bruléed crème Anglaise, Chambord coulis

Spanish Churros

Fried dough, coffee bean dust, Frangelico chocolate sauce, chocolate cup, toasted hazelnut

East West Café

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

$20 MENU FOR TWO

F I RST COUR S E O P T I O N S

Includes dumplings and two orders of pad Thai.

Pâté de Campagne

FI R ST C OU R SE

Mustard, cornichons, baguette

Sardines

Arugula, chorizo, almond

Bitter Green Salad

Breadcrumbs and pecorino

Roast Chicken

Lentils vinaigrette

Poached Salmon Cabbage and basil

Vegetable Tart

Onion and Bianco Sardo

Coffee Custard

30

C OU R SE THR EE OP TI ONS

Caribbean Mofongo

Almond shortbread

vermont restaurant week.com

Indian Curry

Pan-roasted monkfish fillet, crispy prosciutto, fire-grilled artichoke hearts, squid ink linguine, roasted tomato, basil, garlic, capers, anchovies

Churrasco skirt steak, fried mashed plantain, crispy pork belly, smashed avocado, mango sofrito, herb leaf salad

T H I RD CO UR S E O P T I O N S

FIND FOODIE EVENTS

Sweet chile coconut broth, shrimp-and-crab dumpling, sesame roasted mushrooms, kaffir-lime-and-lemongrass oil, Thai basil, mung bean sprouts

Tofu katsu, alkaline noodles, miso-palm-sugar broth, sesame wakame, soft-boiled egg, crispy onion, bean sprouts, cilantro, chile sauce

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

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Thai Soup

Japanese Ramen

388 Pine St., Burlington, 865-2368

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Italian Pasta al Pesce

C O UR S E O N E OP TI ONS

C O UR S E T WO OP TI ONS

Dedalus Wine Shop, Market & Wine Bar

TELL THE WORLD HOW GREAT VERMONT TASTES!

The Daily Planet

82 S. Winooski Ave., Burlington, 861-9700

Cheese Plate

$40

Fried Dumpling

Chicken or vegetable, sweet ginger sauce SEC OND C OU R SE

Pad Thai

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


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

Esperanza Restaurante 180 Battery St., Burlington, 657-3377 Closed Monday.

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

$20 LUNCH AND DINNER

Mexican Pizza

Grilled flour tortilla, mashed black beans, queso fresco, shredded cabbage, salsa taquera, cilantro

Empanadas

Roasted corn, sweet potato, chimichurri

Carne a la Milanesa

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

Salvadorian Pupusas

Chiles Rellenos

Choice of: cheese; beans and cheese; or pork, beans and cheese (three per order)

E N T RÉ E O P T I O N S

Lumpia

Roasted poblano pepper stuffed with queso fresco, salsa ranchera

Wet Burrito

Choice of burrito, enchilada sauce, cheddar

Pescado Bowl

Crispy pollock, cabbage slaw, pickled jalapeños, rice, black beans, avocado crema, scallion and cilantro

Dos Tacos

Choice of two tacos with two sides D E S S E RT O P T I O N S

Flan Churro Bites

With chocolate sauce

Nachos

Choice of ground beef, brisket, pork or chicken

Spinach Enchiladas

Two corn tortillas stuffed with mushrooms, spinach, cheese and pico de gallo, smothered in green tomatillo sauce and melted cheese, served with rice, beans and sour cream

Summer Squash-andZucchini Fajitas

House Salad

Mixed greens, bell peppers, cucumbers, carrots, cheese and choice of dressing EN T R ÉE O P T I O N S

Pollo en Mole

Grilled chicken breast smothered in traditional Mexican mole with roasted sesame seeds, served with rice and beans

Grilled rainbow bell peppers, onions, squash and zucchini presented on a sizzling iron skillet, served with rice, beans, lettuce, guacamole, sour cream, cheese and pico de gallo; choice of corn or flour tortillas

Adobo Pinoy Style

DESSERT OP TI ONS

Flan, Fried Ice Cream or Cheesecake

Top sirloin, potatoes and onions simmered in tangy soy sauce with ginger and garlic, served with white rice and salad

The Farmhouse Tap & Grill 160 Bank St., Burlington, 859-0888 A P P ET I ZE R O P T I O N S

Panisse Frites

Sweet onion soubise, spring pea salad

Foam Brewers

112 Lake St., Burlington, 399-2511

$20 ALL-DAY MENU

Mushroom Tartine

Poached Jericho Settlers Farm egg, Cabot Creamery clothbound cheddar, Red Hen Baking bread

Three four-ounce pours of Foam beers paired with three Vermont cheeses, served with accoutrements and Red Barn Lavash spent-grain crackers.

E N T RÉ E O P T I O N S

S A M PLE B EER A N D C H EESE PA I R I NGS

Vermont Lamb burger

Cabot Creamery cheddar, apple barbecue sauce, choice of side

Shrimp and Grits

Smoked sausage, tomato gravy, green onion

Nitty Gritty Grain Polenta Cake

Doe’s Leap chèvre, roasted mushrooms, white beans, braised kale

APRIL 21-30

BU RL I NGTO N

$30

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

Marinated hand-cut Angus sirloin grilled to temperature and served with Salvadorian rice and beans with chimol topping

Saison

Blue Ledge Farm’s fresh chèvre

Pilsner

Woodcock Farm Cheese’s Jersey Girl

Double IPA

Boucher Family Farm’s Gore-Dawn-Zola

D E S S E RT

Buckwheat Waffle Sundae

Chocolate and vanilla ice cream, salted caramel, spiced apples, pecans, crispy meringue

$40

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Gaku Ramen

144 Church St., Burlington, 497-3050

Tonkotsu Ramen

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

Kikurage mushrooms, pork chashu, scallion

Yakitori

APRIL 21-30

Grilled chicken skewer with ginger and scallion

Vegetable Shoyu Ramen

Nori, corn, bamboo, grilled cabbage

Shrimp and Vegetable Tempura

Fried Rice

Choice of pork, chicken or tofu, shiitake mushrooms, cabbage, corn, egg, shoyu

Peperon Edamame Dried chile, togarashi

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

T H I R D C O UR S E

Miso Ramen

Fried Steamed Bun

Pork chashu, red miso butter, cabbage, bean sprouts, bamboo

Salted caramel ice cream

The Gryphon

131 Main St., Burlington, 489-5699

$20 BRUNCH

$30 DINNER

Includes one Benedict and a VTRW Bloody Mary. Available Sunday, 10 a.m. to 3 p.m.

FI R ST C OU R SE OP TI ONS

Tenderloin Benedict

Rabbit Rillette

English muffin, two poached eggs, beef tenderloin medallions, Hollandaise, served with home fries or mixed greens

California Eggs Benedict

English muffin, two poached eggs, tomato, bacon, avocado, scallions, arugula, Hollandaise, with home fries or mixed greens

$20

BU RLI N GTO N FIND FOODIE EVENTS

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SEC OND C OU R SE OP TI ONS

Petite Filet with Bacon-Wrapped Shrimp Tarragon sauce, garlic mashed potatoes

Baked Cod

Over garlic mashed potatoes with green pea sauce and pea shoots

DESSERT OP TI ONS

Chocolate Mousse Hazelnut Ice Cream

$15 BRUNCH SPECIAL

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Toasted bread

Fettuccine

Juniper

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Herbed cream

Artichoke-basil pesto

41 Cherry St., Burlington, 651-0080

TELL THE WORLD HOW GREAT VERMONT TASTES!

Mushroom Soup

$40 DINNER

Includes choice of entrée, plus juice or drip coffee.

Fable Farm Fermentory Flight available, add $15.

E N T RÉ E O P T I O N S

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

Mushroom Tartine

Fried Lake Champlain Perch

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

Chilaquiles Verdes

Gluten-free corn tortilla chips, housemade roasted hot sauce, queso fresco, pork chorizo (optional), heirloom beans, salsa fresca, crème fraîche

Monte Verde Burrito

Frisée, malt vinegar shallots, hazelnut oil

Green Pea Soup

Smoked pork jowl, Ploughgate Creamery buttermilk, pea tendrils

Finn & Roots Lettuce M A I N C O UR S E O P T I O N S

Chèvre Gnocchi

Scrambled eggs, pork chorizo (optional), salsa fresca, heirloom beans, queso fresco

Wild mushroom ragout, Swiss chard, truffle honey

Winter Salad

Clams, fennel, tomato, mustard greens, grilled bread

Finn & Roots aquaponic lettuce, radish, dry hopped sherry vinaigrette, clothbound cheddar, grapefruit

Red Flannel Hash Biscuits and Gravy Eggs Benedict

Hollandaise, smoked pork loin, roasted seasonal vegetables, English muffin, home fries

Duck Eggs and Steamed Greens

Italian Sausage

Maple Wind Farm Chicken Skewers

Fresno chili, maple ginger, greens and grains, cherry toasted almond vinaigrette D ES S ERT

Chef’s Choice Local Cheese

Leunig’s Bistro & Café 115 Church Street, Burlington, 863-3759

$20 LUNCH SPECIAL A PPET I Z ER OP TI ONS

Leunig’s House Salad Foie Gras Terrine

Served with crostini, baby greens, pickled vegetables, pumpkin-butter mustard

Foie Gras “Mille-Feuille”

Duck Cassoulet Pasta

Cassis slow-roasted duck confit leg, applewood-smoked foie gras bratwurst, white and green asparagus, white beans, celery, carrots, baby spinach, handmade black-pepper fettuccine, foie-gras-truffle butter

Spring Veggie Option DESSERT OP TI ONS

Puff pastry, peanut butter and white chocolate, red grape compote, seared foie gras, served with sautéed baby spinach

Foie Gras-and-Brandied Cherry Clafoutis

EN T R ÉE OP TI ONS

$40 DINNER

Petit Bistro Burger

Grilled LaPlatte River Angus Farm beef, Grafton Village black truffle cheddar and seared foie gras, served on a port roll with baby greens, sliced tomatoes, sliced red onions and truffle fries

Beef Wellington

Beef tenderloin with wild mushroom duxelle, Vermont goat cheese and port cherries wrapped in puff pastry, served with garlic mashed potatoes, asparagus and port wine demi-glace

Maple Crème Brûlée

A P P ETI ZER OP TI ONS

Leunig’s House Salad Foie Gras Terrine Foie Gras “Mille-Feuille” ENTR ÉE OP TI ONS

Beef Wellington Duck Cassoulet Pasta Spring Veggie Option DESSERT OP TI ONS

Foie Gras-and-Brandied Cherry Clafoutis Maple Crème Brûlée


Myer’s Bagel Place 377 Pine St., Burlington, 863-5013

New Moon Café

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

$7 BREAKFAST SPECIAL Includes a breakfast sandwich and small coffee (can upgrade to fresh OJ for $1.) Vegetarian option available.

Breakfast Sandwich

Choice of bagel with any or all of the following: local fried egg; Cabot Creamery cheddar; Montréal spiced fingerlings; choice of North Country Smokehouse bacon, ham, housemade turkey sausage, or house-smoked brisket; fresh greens; red onion

$10 LUNCH SPECIAL Includes a bagel sandwich, a cup of soup and Barb’s fresh chocolate chip cookie. Vegetarian option available.

Bagel Sandwich

Choice of bagel with any or all of the following: hand-sliced roast turkey breast, North Country Smokehouse bacon, avocado schmear, local blue cheese, red onion, Sriracha mayo

$11.95 LUNCH SPECIAL Mix-and-match soup and a salad — or pair a half sandwich with soup or a salad. Includes an eight-ounce iced beverage. S O UP

SA L A D OP TI ONS

Housemade Gazpacho

Springtime Maple Salad (Vegan)

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

Grilled Rosemary Chicken

Arugula, field greens, strawberries, dried cherries, candied pecans, maple vinaigrette

Portabella Mushroom and Grilled Veggie (Vegan)

Romaine, croutons, Parmesan, cracked pepper, Caesar dressing

Apricot mustard, sliced tomato, served on herbed focaccia

With roasted red pepper, grilled eggplant, grilled zucchini, red onion and basil pesto, served on a baguette

Turkey and Cranberry Chutney

With cheddar and lettuce, served on housemade sourdough

APRIL 21-30

Caesar

Arugula Salad

Parmesan, kosher salt, cracked pepper, fresh lemon juice, olive oil BEV ER AGE OP TI ONS

Lavender Iced Latte Fresh-Squeezed Lemonade Cold-Pressed Coffee

83 Church St., Burlington, 497-1613 A P P ET I ZE R O P T I O N S

Wood-Fired Mushroom Bruschetta

Pizzeria Verità

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

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

Olive oil, lemon, basil, grana padano

Mediterranean Olives

House-Cured Bresaola

Soppressata

Cipollini agrodolce, gorgonzola dolce E N T RÉ E O P T I O N S

Garganelli with Sweet Peas

Roasted mushrooms, white wine, mascarpone cream

Coppa Marinated Artichokes Fior di Latte

House-Cured Lonza Pizza

I N S A LAT E O P T I O N S

Wood-Fired Porchetta

Local greens, red wine vinaigrette

Mustard greens pesto, fresh mozzarella Turnip purée, spring greens, rhubarb jus D E S S E RT O P T I O N S

Cannoli Tiramisu

$40

Mista

Colorata

Roasted beets, avocado, microgreens, citrus dressing

BU RL I NGTO N

Pascolo Ristorante

P I ZZE OP TI ONS

Margherita*

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

Capricciosa

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

Mais

Crème fraîche, fior di latte, fire-roasted sweet corn, speck, fresh basil, Parmigiano

Diavola

Spicy soppressata, provolone, crushed chile flakes, basil, extra-virgin olive oil *Available gluten-free for an additional $4 DOLC E OP TI ONS

Panna Cotta

Flavor changes daily

$30

FIND FOODIE EVENTS

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The Scuffer Tap & table 148 Church St., Burlington, 864-9451 AP P ET I Z ER O P T I O N S

APRIL 21-30

PEI Mussels

$8.99 LUNCH

$20 DINNER

Prosciutto-Wrapped Asparagus

B EV ER AG E OP TI ONS

FI R ST C OU R SE OP TI ONS

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

Beet Salad

With chèvre

Mushroom Bruschetta Bone-In Short Rib

Braised in red wine sauce with roasted asparagus and leeks, served with garlic mashed potatoes

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

BU RLI N GTO N

Blueberry Shortcake Lemon Mousse

Saag Daal (Spinach Soup)

Fresh organic spinach sautéed with garlic and ginger and blended with potatoes SEC OND C OU R SE OP TI ONS

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

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

Chocolate Tiramisu

$30

Open Lamb Momo

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

Lamb Sekuwa With Vegetable Fried Rice

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

Nepali Thali Platter

Traditional Nepali thali rice daal, choice of chicken, vegetable or lamb curry, served with papadam DESSERT

Gulab Jamun

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

Sotto Enoteca

The Spot

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

210 Shelburne Rd., Burlington, 540-1778

Closed Sunday and Monday.

Dinner served Tuesday-Saturday.

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

Olive

Castelvetrano olives

Carciofi

Wood-grilled Roman artichokes

Insalata

Mixed organic greens, shaved fennel, radish, balsamic vinaigrette P RI MI E S EG UN D I O P T I O N S

Anatra

Crispy duck confit leg, porcini mushroom jus, mascarpone polenta

Orecchiette con Fricone

Original Puglian family recipe: Fried cherry tomato sauce, pepperoncino, arugula, ricotta salata

A PPET I Z ER OP TI ONS

Cod-and-Scallop Poppers Crispy croquettes served with sweet chile aioli

Pork Potstickers

Sweet chile sauce, sesame seeds and scallion

Cubano

Roasted curry pork and ham, Swiss cheese, dijonnaise, and housemade pickle on an August First hoagie

Maverick

Choice of dipping sauce

Chicken Wings

Local ground beef burger on an August First brioche bun with housemade pickle and griddled onions

Small Livin’ the Dream Salad

DESSERT OP TI ONS

Red and gold beets, greens, goat cheese, citrus vinaigrette

Small Caesar

Pineapple Carrot Cake Flourless Chocolate Cake Coconut Pudding

Brasato

EN T R ÉE OP TI ONS

D O LC E

Two fish tacos, mango salsa and chipotle sauce, served with tortilla chips and salsa

Whipped cream, chocolate sauce

Indo Reef Dance

$30

Barbera-braised boneless short rib of beef, salsa verde

Panna Cotta

“Cooked cream,” strawberry moscato sauce

FIND FOODIE EVENTS

Daal, Aloo Chop, Pakora, Samosa S EC O N D C O UR SE OP TI ONS

Grilled and served with chimichurri, rice and broccoli

Like us on Facebook and mention us in your posts!

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

Calamari and Scallops

Tomatoes in white-wine-garlic-butter sauce over linguine

Tag your tweets and Instagram pics with #vtrestoweek

Full descriptions available online.

Cooked in Citizen Cider’s Unified Press with bacon and onions

MAI N COUR S E O P T I O N S

TELL THE WORLD HOW GREAT VERMONT TASTES!

Sherpa Kitchen

119 College St., Burlington, 881-0550

$30

Peahi

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

Crispy Tofu

vermont restaurant week.com

Braised vegetable medley and winter greens with crispy tofu

34

Local thin-sliced beef, peppers and onions on an August First hoagie

Small Hamilton

Pineapple Carrot Cake Vanilla Ice Cream


Sweetwaters

120 Church St., Burlington, 864-9800

Thai Dishes

161 Church St., Burlington, 448-3215 Closed Monday.

E N T RÉ E O P T I O N S

$12.95 LUNCH

Peppercorn Bar Steak

O P TIO NS

Char-grilled peppercorn steak, herb-Parmesan roasted fingerling potatoes, steamed asparagus, sweet tomato relish

Blackened Salmon Taco

Blackened Atlantic salmon, chipotle Napa cabbage slaw, chileroasted corn, black bean orzo salad

Wild Mushroom Tortellini

Boyden Burger

Boyden Farm Angus beef burger, beer-battered jalapeños, chipotle barbeque sauce, Cabot Creamery sharp cheddar cheese, Kaiser roll, crispy French fries

M A I N C OU R SE OP TI ONS

Seafood Tempura

Served with white rice.

Shrimp, squid, scallops and sweet potatoes

Steamed Vegetable Dumpling Carrots, taro, water chestnut, shiitake mushrooms

Cheese tortellini with mushrooms, spinach, smoked tomato cream sauce and crumbled Jasper Hill Farm’s Bayley Hazen blue cheese

Cucumber sauce, ground peanut

Artichoke-Stuffed Salmon

S A LA D O P T I O N S

$30 DINNER

Broiled Atlantic salmon filet stuffed with creamed artichokes and spinach, Parmesan-saffron risotto, asparagus, lemon beurre blanc

APPETIZER O P TIO N S

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

Crab Rangoon

Coconut Carrot Cake

Wontons stuffed with cream cheese and Maine crab, Thai cucumber salad, sweet chile sauce

Spiced coconut carrot cake, Green Mountain Farms cream cheese frosting

Bacon-Wrapped Meatballs

Maple Crème Brûlée

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

Thai Fish Cake

Beef Salad

Lettuce, tomato, cucumber, red onion, scallion, cilantro-andlime dressing

Avocado Salad

Lettuce, carrots, cucumber, tomato, avocado, ginger-sesame dressing

Banana Blossom Salad

Pork Spareribs in X.O. Sauce Marinated ribs, asparagus, carrots, broccoli

Pumpkin Curry

Red curry paste, tofu, pumpkin, asparagus, snow peas, basil and cashew nut

Fried Tilapia

Deep-fried whole fish, asparagus, carrots, bell peppers, snow peas, sweet chili sauce DESSERT

Coconut Ice Cream

$30

Ground chicken and shrimp, banana flower, red onion, scallionand-lime dressing

Grilled Asparagus Salad

Arugula, grilled asparagus, radish, Vermont Creamery goat cheese, pear-walnut vinaigrette

Trattoria Delia

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

Vermont Pub & Brewery 144 College St., Burlington, 865-0500

$12 LUNCH

$20 DINNER

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

Includes a cup of soup and any sandwich or specialty salad.

Add a flight of four beers for $5.

Sformatino

S O UP O P T I O N S

VPB Buffalo Wings, Noonan’s Nachos or Spicy Green Beans

Terrina

Asparagus flan, shaved asparagus, truffle cream

Burrata

Roasted, prosciutto-wrapped Maplebrook Farm burrata, stinging-nettle-basil pesto S E CU N D I O P T I O N S

Brasato

Barbera-braised boneless short rib, truffled root vegetable purée

Tagliatelle

Housemade ribbons of pasta, foraged local mushrooms, cream, grana Padano

Salmone

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

Panna Cotta

“Cooked cream” moscato strawberry sauce

Gelato

Housemade with Vermont milk and eggs

Formaggio

Vermont Creamery Cremont, red onion marmellata, fried almonds

$40

APRIL 21-30

Seafood Chowder, VBP Chili or Vermont Cheddar-Ale Soup

F I R ST C OU R SE OP TI ONS

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

S ECOND C OU R SE OP TI ONS

Philly Cheesesteak

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

Pulled Pork Sandwich Reuben VPB Rolli

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

Cobb Salad Spinach-and-GoatCheese Salad

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

BU RL I NGTO N

Slow-cooked Parmesan meatballs, applewood bacon, marinara, marinated Maplebrook Farm mozzarella

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

Toads in the Hole

Pulled Pork Pie

Southern-style barbecue, corn, mashed potatoes

Portobello Bird’s Nest

Seasoned mashed potatoes, onions, Vermont cheddar, Parmesan T HI R D C OU R SE OP TI ONS

Apple Crisp with Vanilla Ice Cream Chocolate Brownie Sundae Vermont Cheesecake

FIND FOODIE EVENTS

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Vermont Restaurant Week Menu & Event Guide 2017  
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