The Daily Planet
1
$
15 Center St., Burlington, 862-9647
“GARBAGE PLANET KIDS”: AN EDUCATION IN FOOD WASTE REDUCTION - $41 CO U RS E O N E
Vegan option available.
Cam Ba-Lamb!
Flat Matt
Trio of lamb: seared loin, smoked sausage, braised leg
CO U RS E T WO O P T I O N S
Lobster bisque croquette, basil butter-poached lobster, black-lentilmaize succotash, charred-celeryleaf-fennel-frond salad, cob smoke
Grilled potato skin flatbread, roasted garlic oil, poached pear, caramelized scallion bulbs, chèvre
Jake-y Cakes (Vegan)
Corn griddle cakes, tomato top jam, whipped avocado, watermelon pico de gallo, pepper seed spice
Magic-Ian
Pan-roasted “duck bacon” bread pudding: crispy duck skin, greens, beet-juice poached egg, smoky maple-bacon vinaigrette
Eileen Machine
Whitefish ceviche, marinated avocado, pickled watermelon rind, kimchi, crispy tortilla, black-garlic ginger vinaigrette
BU RL I NGTO N
C O UR S E FO UR O P T I O N S
CO U RS E T H RE E
Lemon Liam (Vegan)
Vegetable terrine: zucchini-lemon peel bread, sweet-cornherb-stem mousse, sour cherry red beet gelée
Lil’ Lobster Lindsey
Goodness Grace (Vegan)
Caramelized mushroom stem “scallops,” maple-Dijon braised Brussels sprout leaves, blue potato, fennel and roasted garlic purée, black lava sea salt C O UR S E F I V E O P T I O N S
All entrées include traditional West Indian rice and peas or a house side salad.
Jamaican Patties
Choice of Boyden Farm ground beef or Range-Free vegan patty
Bergamina di Bufala Dutch Knuckle
Lardo, chili flakes
Schlossberger Jung
Local ricotta, olive oil, lemon
Pistachio, olive oil, crackers
Sardine Toast
Jam, corn nuts, crackers
Fiddlehead Toast
Cherry preserves, crackers
THI R D C OU R SE OP TI ONS
Speck
Vegetarian option available.
Olive oil, marcona almonds
Housemade Sausage
Chicken Liver Mousse
House pickles, mustard
Cornichon, sliced baguette
Duck Confit Salad
Pâté en Terrine
Cornichon, mustard, sliced baguette
Bitter greens, radish, breadcrumbs, house vinaigrette
$40
Chocolate mousse, chocolate cookie “soil,” handmade chocolate “vegetables”
1
$
Jerk Chicken Wings
Cuban Tostones
E N T RÉ E O P T I O N S
Mussel Toast
Salsa verde, garlic aioli, preserved lemon
Farmer Darrell (Vegan)
Curried chickpeas and sweet peppers on griddled flatbread
With sweet and tangy vinaigrette
SEC OND C OU R SE OP TI ONS
Chris P. Cream
Bajan Herbed Fish Cakes
Caribbean Green-Papayaand-Mango Salad
C H EES E A ND C H A R C UT ERI E OP TI ONS (C H O O SE TWO)
Honey-glazed doughnut holes, amaretto-salted caramel affogato
Smoky-spicy dry-rubbed Misty Knoll Farms chicken wings
Smashed green plantain with pico de gallo and curtido slaw
Wines available by the glass or bottle.
Cup O’ Joe
¡Duino! (Duende)
Thyme-scallion salted cod with chipotle aioli
388 Pine St., Burlington, 865-2368
Pot de crème trio: ground coffee infusion, candied banana peel, citrus green tea
10 N. Winooski Ave., Burlington, 660-9346 AP P ET I ZE R O P T I O N S
Dedalus Wine, Market & Wine Bar
Trinidadian Doubles D ES S ERT O P T I O N S
Bajan Coconut Bread Shy Guy Ginger Gelato
$31
VOTE FOR YOUR FAVORITE MENUS!
As you flip through this guide, take note of menus that excite and entice your taste buds! Tell us who the real taste makers are by voting for your favorite menus during Vermont Restaurant Week. All voters will be entered to win a gift card to a local restaurant. TH E
C AT E G O R I E S
A R E
Most creative theme
FIND FOODIE EVENTS vermont
Most likely to make your [vegan, vegetarian, gluten-free, etc…] friend happy
30
and write in your nominations by Sunday, May 5, at 5 p.m.
vermont restaurant restaurant week.com week.com
Most motivating offer
GO TO VERMONTRESTAURANTWEEK.COM