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
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French Onion Soup
Vermont IPA, local cheddar, applewood-smoked bacon, penne, sage-and-rosemary breadcrumbs
The Lobby
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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