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Transcript of Restaurant Week 2015
APRIL 24-MAY 3
MENU & EVENT GUIDEAPRIL 24-MAY 3, 2015
vermontrestaurantweek.comP R E M I E R S P O N S O R S A D D I T I O N A L S U P P O R T F R O M
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vermontcreamery.com •
Join Vermont Creamery and become part of the B the Change Team, people using business as a force for good.
Join us at BTheChange.com
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1 Demonstration Goat Dairydeveloping future Vermont
1 Demonstration Goat Dairyfarmers
developing future Vermontfarmers
PROFIT
Brought to you bythe community of
vermontcreamery.com •
Join Vermont Creamery and become part of the B the Change Team, people using business as a force for good.
Join us at BTheChange.com
Change Team, people using business as a force for good.
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Taste. Learn. Explore.
82 S. Winooski Ave. Burlington, VT 05401Open 7 days a week, 7 a.m. - 11 p.m. (802) 861-9700 www.citymarket.coop
Fresh, Homemade MealsThousands of Local Products
Food & Wellness ClassesIn-Store Food Demos
Farm Tours & Crop Mobs
Community Partnerships
City Market, your Member-owned Co-op, creating a culture of community food and wellness and a proud sponsor of Vermont Restaurant Week.
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Who really needs an excuse to eat delicious food? Just in case you do, your foodie friends at Seven Days got your back and your belly!
For 10 days, more than 100 restaurants in Burlington, Montpelier, St. Albans, Rutland and beyond will o� er special prix-fi xe menus at one of three price points — $20, $30 or $40 per person — depending on the fare. Try lunch, brunch and breakfast specials, too. Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s incredible farmers and artisan food producers. Vermont is a leader in the farm-to-table movement and boasts more craft brewers and cheesemakers per capita than any other state. Start planning your appetizing adventure at vermontrestaurantweek.com.
Hungry to give? Donate to the Vermont Foodbank — the benefi ciary of Restaurant Week. Seven Days will donate 10 percent of sponsorship fees and 100 percent of event admissions to the Vermont Foodbank — but we need your help to beat our 2014 total! Last year, with your help, we raised more than $13,000 for the Vermont Foodbank. This year, the Vermont Community Foundation will, once again, match our donation up
to $5,000. Please help us connect all Vermonters with healthy, local food.
Want to make a donation?• Donate at vermontrestaurantweek.com or make a
donation at any Vermont Restaurant Week event. • Shop at City Market! The Vermont Foodbank is a
50 percent partner in the co-op’s Rally for Change program, which encourages customers to round up their total at the register. Stop by and round up!
APRIL 24-MAY 3T O B E N E F I T
Get Out and Dine Out!
Browse menus and events on your phone, tablet or desktop at:vermontrestaurantweek.com
3 Squares Café ........................... 3351 Main at the Bridge................ 33Apple Core Luncheonette ....... 25Ariel’s Restaurant ......................30Armory Grille and Bar ..................8ArtsRiot Kitchen ...........................8Arvads Grill .................................. 26A Single Pebble .............................8August First Bakery & Café ..........9Bar Antidote ............................... 33Barkeaters Restaurant ............. 31Barnard Inn Restaurant and Max’s Tavern .......................30Big Picture Café & � eater .......27Bleu Northeast Seafood .............9Bluebird Barbecue .......................9Bluebird Coffee Stop.................... 7Bluebird Tavern ..........................10Blue Cat Steak & Wine Bar .........9Blue Paddle Bistro ..................... 23Café Mediterano .........................22Café Provence ............................ 35Church & Main ............................10Citizen Cider .................................10City Market/Onion River Co-op 11Cornerstone Pub & Kitchen .... 29Daily Planet ................................... 11E.B. Strong’s Prime Steakhouse ................................... 11El Cortijo Taqueria y Cantina .... 11El Gato ............................................. 7Fire & Ice Restaurant ................ 34Grazers ..........................................22
Guild Tavern ................................. 19Halvorson’s Upstreet Café ........ 12Healthy Living Café .................... 19Hen of the Wood ..........................8Hinesburgh Public House ....... 25Hunger Mountain CoopDeli and Café ............................... 28Istanbul Kebab House .............. 12J. Morgan’s Steakhouse ........... 28Junction at the Essex: Vermont’s Culinary Resort & Spa .................22Juniper .......................................... 13Kismet .......................................... 28L’Amante ....................................... 13La Villa Bistro & Pizzeria .......... 32Leunig’s Bistro & Café ................ 13Lighthouse Restaurant & Lounge ...................................... 21Lucky Next Door ......................... 13Maple City Diner ........................ 23Maxi’s Restaurant ...................... 26Michael’s on the Hill .................. 25NECI on Main ............................. 28New Moon Café ........................... 14Noonie Deli ................................... 14One Federal Restaurant & Lounge ..................................... 23Our House Bistro ........................ 21Parkside Kitchen ....................... 24Pascolo .......................................... 14Pauline’s Café............................... 19Phantom .......................................27Pizza Barrio .................................. 15
Pizzeria Verità ............................. 15Positive Pie (Barre) ...................30Positive Pie (Hardwick) ............30Positive Pie (Montpelier) ......... 29Positive Pie Tap & Grill ..............27Prohibition Pig ........................... 26Pulcinella’s.................................... 19Revolution Kitchen .................... 15Roots the Restaurant ............... 35San Sai Japanese Restaurant . 15Sarducci’s Restaurant and Bar 29Shanty on the Shore .................. 16Sherpa Kitchen ........................... 16Simon Pearce Restaurant ........ 31Sonoma Station......................... 24Sotto Enoteca...............................17South End Kitchen atLake Champlain Chocolates .....17Southside Steakhouse............. 35Starry Night Café ....................... 32Storm Café .................................. 34St. Paul Street Gastrogrub ........17Sweetwaters ................................ 18Tavern at the Essex: Vermont’sCulinary Resort & Spa ...............22� e Bagel Place ........................... 18� e Bearded Frog ...................... 32� e Bench.................................... 25� e Bobcat Café & Brewery ... 33� e Cider House Barbecue and Pub ........................................ 26� e Farmhouse Tap & Grill ....... 12� e Gryphon ................................ 12
� e Kitchen Table Bistro ......... 24� e Lobby .................................... 34� e Mounted Cat ........................ 14� e Parker House Inn & Restaurant ............................... 31� e Red Clover Inn & Restaurant .............................. 35� e Reservoir Restaurant & Tap Room .................................27� e Scuffer Steak & Ale House 16� e Skinny Pancake .................. 16� e Spot .........................................17� e Tuckerbox ............................. 31� e Whiskey Room at Rí Rá Irish Pub ............................. 18� e Windjammer Restaurant and Upper Deck Pub ................. 20� ree Brothers Pizza & Grill..... 21� ree Penny Taproom .............. 29Tilt Classic Arcade and Ale House ............................ 20Toscano Café Bistro .................. 24Tourterelle ................................... 32Trattoria Delia ............................. 18Two Brothers Tavern ................ 34Vermont SportsGrill .................. 20Vermont Tap House .................. 23Waterworks Food + Drink ......... 21Wooden Spoon Bistro .............. 20
115 PARTICIPATING RESTAURANTS SPRING ROAD TRIP! browse by town...(Multiple locations) .................. 7Barnard .....................................30Barre .......................................... 29Brandon .................................... 35Bristol ........................................ 33Brookfi eld .................................30Burlington ...................................8Colchester ................................. 21Essex Junction ........................22Ferrisburgh .............................. 32Hardwick ...................................30Hinesburgh .............................. 25Mendon ..................................... 35Middlebury ............................... 33Montpelier ................................ 28New Haven ............................... 32Plainfi eld....................................27Quechee ..................................... 31Richmond ................................. 24Rutland ..................................... 35Shelburne .................................. 31South Hero ............................... 23South Burlington ..................... 18St. Albans ................................. 23Stowe......................................... 25Vergennes ................................ 33Waitsfi eld ..................................27Waterbury .................................26Waterbury Center................... 25White River Junction ............. 31Williston .....................................22Winooski .................................... 21
Culinary Pub Quiz* sunday, april 26
Compete for prizes in seven rounds of foodie trivia hosted by Seven Days and Top Hat Entertainment. Limited space. Preregistration at vermontrestaurantweek.com is required.
Sunday, April 26. Doors open at6 p.m. Trivia: 6:30-9 p.m. Vermont SportsGrill, 1705 Williston Rd., S. Burlington. Info, 860-2009.
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* THursday, april 23
Dessert comes first at this Restaurant Week-eve kick-off battle in which past finalists compete against new challengers from around the state. Scores from celebrity judges — James Beard winner, “Chopped” Champion and two-time knight, New England Culinary Institute chef and COO Jean-Louis Gerin; James Beard Who’s Who of Food & Beverage in America inductee, Art of Eating editor and publisher Ed Behr; and chef, teacher and owner of Chef Contos Kitchen & Store, Courtney Contos — and votes from you determine the winner of Vermont Restaurant Week’s Signature Sweet.
Guests have an hour and a half to taste everything, and will have three tokens with which to choose their favorites — all while enjoying a cash bar and music from DJ Disco Phantom.
Thursday, April 23, 7-9 p.m., Higher Ground Ballroom, 1214 Williston Rd., S. Burlington. Limited tickets available. $15 adv./$20. highergroundmusic.com
All -Stars• John Belding, Birchgrove
Baking (2013 Finalist)• Erica Anderson, New
Moon Café (2013 Finalist)• Ryan Bunce, Barrio Bakery
(2013 Winner)• Andrew LeStourgeon,
Little Sweets (2014 Finalist)
• Lisa Curtis, Sweet Simone’s (2014 Finalist)
Challengers• Andrew Machanic,
The Swingin’ Pinwheel• Juanita Galloway & Anne
Marcoe, Good Comida• Brandy Allen, Essex
Culinary Resort & Spa• Nicole Maddox,
Waterworks Food + Drink• Evelyn Martin,
Evelyne’s on Center
EVENT SCHEDULE
TRIVIAconTesT
The mAIn
eVenT
ALL-STARS vs. new stars
The Dish: Git Yer Goat!☛ WEDNESDAY, APRIL 29
Goats are the world’s most common meat source, valued for their relatively inexpensive upkeep, resilience and adaptability. Vermont is home to thousands of these cute
critters — we make some of our fi nest cheeses with their milk. But most Vermonters have never eaten chevon, or goat meat, and it rarely appears on restaurant menus. How come? Why aren’t more farmers introducing meat goats into their fi elds? Why aren’t chefs putting them on their menus? Join a panel of local experts for a lively discussion on the
potential these bleating babies represent for Vermont’s food system and evolving agricultural landscape. Special thanks to City Market and the Intervale.Experts include:
• Bob Reese, Co-founder, Vermont Creamery• Shirley Richardson, Managing Partner, Vermont Chevon, LLC• Karen Freudenberger, Project Manager for Pine Island Community Farm
(part of the Vermont Goat Collaborative)• Matt Birong, Chef-owner, 3 Squares Café
Wednesday, April 29, 5:30-7 p.m. ArtsRiot, 400 Pine St., Burlington, $5 donation. Info, 540-0406.
PANELTALK
Parents’ Night Out☛ FRIDAY, MAY 1, & SATURDAY, MAY 2
Even foodies with kids have no excuse to miss out on Vermont Restaurant Week. Thanks to the expert childcare providers
at the Greater Burlington YMCA, parents can enjoy a Friday or
Saturday night on the town while their kids have fun at the Y!
Childcare is available Friday, May 1, and Saturday, May 2, 6-8:30 p.m. Food and beverage are included in the $15 (members), or $20 (nonmembers) per child; ages 2 through 12. Preregistration required.
Call 862-9622 to sign up your kids, and don’t forget to make your dinner reservations ASAP. Weekend tables fi ll up fast!
CHILD CARE
FINALE
Feeding Frenzy☛ ALL WEEK LONG!
Foodies compete against one another in a statewide Instagram scavenger hunt. The challenges will be announced at the start of Restaurant Week and the participants will have one week to complete the tasks. The winner will receive a dinner for six in the butcher room at Hen of the Wood (Burlington) cooked by chef Eric Warnstedt. More details to come at vermontrestaurantweek.com.
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SPECIAL EVENTS
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Clash of the Cocktails☛ SATURDAY, MAY 2
Finish your Restaurant Week adventure at this rowdy cocktail competition. Come sample fi ve di� erent cocktails
featuring Vermont White Vodka from Vermont Spirits. The winning recipe, determined by your votes, will win glassware from Simon Pearce. Come show your support, taste some creative mixtures and celebrate the festival’s
fi nal event. Contestants include Justin Barrows, Ted Lipson, Margaret Kienzle, Eric Hodet and Noah Derman.
Saturday, May 2, 3-5 p.m. Red Square, 136 Church St., Burlington. $10. Info, 864-5684.
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CONTESTCONTESTFeeding FrenzyFoodies compete against one another in a statewide Instagram scavenger hunt. The challenges will be announced at the start of Restaurant Week and the participants will have
The winner will receive a dinner for six in the butcher room at Hen of the Wood (Burlington) cooked by
More details to come at
APRIL 24-MAY 3
Let’s devour hunger together!
The Vermont Community Foundation is proud to once again match total donations up to $5,000 made to
the Vermont Foodbank during Restaurant Week.
DONATE NOW: VERMONTRESTAURANTWEEK.COM
Since 2012, the Community Foundation has awarded more than $1 million in grants through its Food and Farm Initiative to help connect all Vermonters with
healthy, local food. Learn more at vermontcf.org/localfood
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HEY VERMONT,MEET YOUR
NEW B.F.F.!(Best Foodie Friend)
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Vermont Restaurant Week coincides with publication of the 2015 edition of 7 Nights: � e Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout the year at hundreds of locations around Vermont.
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Menus in this section will be offered April 24-May 3 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information: vermontrestaurantweek.com.
1st Restaurant Choice Phone 2nd Restaurant Choice Phone Res. Time
Fri., April 24 ............................................................. ................................. ........................................................ ............................ .........................
Sat., April 25 ............................................................. ................................. ........................................................ ............................ .........................
Sun., April 26 ............................................................. ................................. ........................................................ ............................ .........................
Mon., April 27 ............................................................. ................................. ........................................................ ............................ .........................
Tue., April 28 ............................................................. ................................. ........................................................ ............................ .........................
Wed., April 29 ............................................................. ................................. ........................................................ ............................ .........................
Thu., April 30 ............................................................. ................................. ........................................................ ............................ .........................
Fri., May 1 ............................................................. ................................. ........................................................ ............................ .........................
Sat., May 2 ............................................................. ................................. ........................................................ ............................ .........................
Sun., May 3 ............................................................. ................................. ........................................................ ............................ .........................
r e s e rvat i o n p l a n n e r
= New participant in 2015 = Serving Vermont Restaurant Week’s signature cocktail “The Vermont Mule”
APRIL 24-MAY 3
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mulTIlOcaTION rESTauraNTS
El Gato169 Church Street, Burlington, 540-3095
4 Park Street, Essex Junction, 802-662-4334
$10 luNch SpEcIalTwo combo options served with house
rice and choice of beans
C o M B o o p t i o n s
Tamale, Burrito, Taco, Tostada, Chili Relleno
$20 DINNEra p p e t i Z e r o p t i o n s
Cup of Caldo de PolloHomemade chicken soup with rice
and avocado
Cup of PozolePork-and-hominy soup
Jicama SaladShaved jicama, clementine salad
with a fresh-squeezed blood orange vinaigrette
Ancho Chili-Dusted Fried Calamari
Cilantro-lime aioli
e n t r É e o p t i o n sAll entrées served with house
rice and choice of beans
Taco PlatterChoose any two tacos
Tamales PlatterTwo tamales— vegetable,
pork or wild mushroom — served with a tostada
Enchiladas de MoleFree-range Misty Knoll Farms
chicken wrapped in corn tortillas, smothered with housemade Poblano
mole and cotija cheese
D e s s e rt o p t i o n s
Tres Leches“Three milks cake” — sponge cake soaked in heavy cream, evaporated milk and condensed milk, topped
with whipped cream
SopapillaA classic northern Mexican dessert
— flour chips, ice cream covered in chocolate sauce, honey and
cinnamon sugar
ChurroStreet food — deep-fried sweet
dough tossed in sugar and drizzled with homemade chocolate sauce
Bluebird Coffee StopCorner of College and Church streets,
Burlington, 660-3429
$6 luNch SpEcIalMontréal Smoked Meat Sandwich
Savory mustard, house rye
$1 Small CreemeesMaple, mocha or twist
Innovation Center: 128 Lakeside Avenue, Burlington, 540-1786
$7 luNch SpEcIalIncludes Muffaletta, chips and a pickle
Our MuffalettaBluebird Barbecue smoked ham and mortadella,
provolone and olive spread on focaccia
$1 Chocolate Chip Cookies “Best cookie in Vermont,” according to Seven Days
A Single Pebble133 Bank Street, Burlington, 865-5200
Chef’s choice tasting menu, changing daily, with vegetarian option available.
S A M P L E D I S H E S
Napa CabbageCilantro dressing
Chilled Shredded ChickenSichuan CarrotsPhoenix Prawn
Vegetable DumplingDry-Fried Green Beans
Beijing Street NoodleRed Thai Curry Soup
Thai Basil BeefThree-Cup Chicken
Crispy Scallops
S A M P L E D E S S E RT
Coconut Tartlet
$40
A
Single Pebble
Restaurant
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ArtsRiot Kitchen400 Pine Street, Burlington, 540-0406
Closed Sunday and Monday.
A P P E T I Z E R O P T I O N S
Popcorn ChickenKorean sparkle, smoked buttermilk
Arugula and BeetsGolden chèvre, maple vinaigrette
Pickle ProgramBarrel pickle, Sriracha egg, seasonal preservations
E N T R É E O P T I O N S
Butter-Roasted ChickenWhipped potatoes, Brussels sprouts, mustard jus
Grilled Chipotle SausageBlack beans, cilantro slaw, lime mustarda
Thai Green CurryHubbard squash, coconut milk, forbidden rice
D E S S E RT
Tastes by Barrio Bakery
$30
A P P E T I Z E R O P T I O N S
CalamariRice-fl our-dusted Point Judith calamari, frisée, capers,
sweet chili dipping sauce
Roasted Root SaladCelery root, carrots, beets, radishes, winter squash, mixed greens,
honey chèvre, apple cider vinaigrette
Chicken-Ginger SoupVermont Country Farms chicken, fresh ginger
E N T R É E O P T I O N S
Herb-Roasted Half ChickenOven-roasted chicken, lemon-honey glaze, smashed russet potatoes, haricots verts
Grilled SalmonFresh Atlantic salmon, orange zest, jasmine rice, roasted vegetables
Steak FritesBoyden Farm skirt steak, handcut French fries, creamed leeks
D E S S E RT O P T I O N S
Vermont Root Beer FloatRookie’s Root Beer, Island Homemade vanilla ice cream
Lake Champlain Chocolate Pot de CrèmeBrownie Bread Pudding
Housemade bourbon ice cream
$30
Armory Grille and Bar101 Main St., Burlington, 951-0099
Hen of the Wood 92 Stowe Street, Waterbury, 244-7300
55 Cherry Street, Burlington, 540-0534
Closed Sunday and Monday in Waterbury. Open every day in Burlington.
For Vermont Restaurant Week, chef Eric Warnstedt will o� er a three-course
menu, featuring any appetizer, entrée and a single cheese plate from the entire menu with no restrictions.
To best utilize the freshest seasonal produce, the bill of fare will change nightly.
$40
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burlINgTON August First Bakery & Café
149 South Champlain Street, Burlington, 540-0060
Closed Sunday.
$12 luNch SpEcIal
C h o i C e o f A n y S A n dw i C h o r S A l A d
C h o i C e o f PA S t ry
Maple-Bacon SconutsApple Mountains With Maple Sugar
Pumpkin Whoopie PiesWith maple-ginger filling
White-Chocolate-Maple BlondiesMaple Cookies
Maple-Walnut Muffins
S m A l l C o f f e e o r S o f t d r i n k
Bleu Northeast Seafood 25 Cherry Street, Burlington, 864-4700
S tA rt e r S
Smoked Bluefish CakeWhole-grain-mustard aioli
Seafood ChowderScallops, flounder, perch, salmon,
bacon, chervil
Bleu and Green SaladVermont blue cheese, candied bacon,
apples, buttermilk dressing
Grilled SquidFennel, orange, leeks,
pickled peppers
Caesar SaladRomaine, Vermont pecorino,
Red Hen Baking Company croutons, white anchovies
m A i n e C o U r S e S
Pan-Roasted RedfishBeet risotto, warm spinach salad,
caper-brown-butter emulsion
Fish-and-ChipsBeer-battered market white fish,
fries, coleslaw, housemade tartar sauce
Mushroom PappardelleMushroom ragout, broccoli rabe, Vermont pecorino, black truffle
Frenched Chicken BreastCrispy skin, roasted fingerlings, red-wine jus, Brussels sprouts
d e S S e rt
Selections from Little Sweets at
Hen of the Wood
$40
Blue Cat Steak & Wine Bar1 Lawson Lane, Burlington, 363-3639
C o U r S e o n e o P t i o n S
Caesar SaladWith white anchovy
Spinach and Radish SaladWith Boucher Blue cheese and
balsamic vinaigrette
Cream of Artichoke Soup
C o U r S e t wo o P t i o n S
Beef Tartare Lettuce WrapSalmon Paté With Shrimp
Tricolor RavioliRed pepper, spinach and cheese ravioli with roasted red peppers, Vermont Creamery chèvre and
balsamic reduction
C o U r S e t h r e e o P t i o n S
Rosemary-Blackberry LambHalf rack with rosemary-blackberry
demi-glace
Faroe Island SalmonWith fennel-citrus slaw
Tagliatelle PuttanescaFour-ounce Flatiron Steak
With grilled asparagus and balsamic reduction
Smoked Maple-Braised LambWith mashed sweet
and russet blend
$40
Bluebird Barbecue 317 Riverside Avenue, Burlington, 448-3070
Barbecue for TwoServed family style for two guests to share;
dished up alongside four of our from-scratch sides.
Pick three meats: 15-hour brisket, pulled pork, smoked turkey,
Memphis-style ribs, smoked chicken, seared seitan
Available for take-out Monday through Thursday; dine-in every day.
$30
Church & Main156 Church Street, Burlington, 540-3040
Closed Monday.
A P P E T I Z E R O P T I O N S
Beet, Goat Cheese and Arugula SaladMaple-balsamic dressing
Mascarpone-and-Herb RavioliSpaghetti squash, Woodchuck Cider beurre blanc
Beef CarpaccioFrisée salad, champagne vinaigrette, extra-virgin olive oil
E N T R É E O P T I O N S
Grilled ChickenMushroom risotto, haricots verts
Pan-Seared ScallopsGreens, carrot purée, candied bacon
Thyme GnocchiPesto cream sauce, roasted red pepper, Kalamata olive, Asiago
D E S S E RT O P T I O N S
Ice CreamSorbet
Maple Bread Pudding
$40
Our culinary team artfully presents a four-course menu showcasing our commitment
to presenting the highest quality, locally sourced, seasonal ingredients. Our
Restaurant Week menu will change daily. You can fi nd it at bluebirdtavern.com/menu
and on our social networks.
In addition to our four-course special, we will be partnering with our good friend and oyster farmer John Brawley from Duxbury,
Mass. During Restaurant Week we will be shucking John’s Sweet Sound oysters for
$1.50 each — all night long
$40
Bluebird Tavern86 St. Paul Street, Burlington, 540-1786
APRIL 24-MAY 3
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Citizen Cider316 Pine Street, Burlington, 448-3278
One glass of draft cider, two sliders, choice of fries or seasonal salad
S L I D E R O P T I O N S
Cider-Braised BrisketWith red cabbage slaw
Balsamic-Glazed TempehArugula, pickled red onion
Citizen Burger (Local Beef or Veggie)With cider cheese, cider mustard, caramelized onion
Daily Specials
$15 ALL-DAY SPECIAL
City Market/Onion River Co-op
82 S. Winooski Avenue, Burlington, 863-3659
LU N C H O P T I O N S
Vermont Spring SaladMiskell’s Farms kale, Vermont Cranberry Company dried
cranberries, candied pecans, Vermont Creamery crumbled goat cheese with maple-balsamic vinaigrette (grab-and-go cooler)
The Round Trip SandwichVermont eye of round beef, Vermont Creamery Coupole, red onions and spinach on Red Hen Cyrus Pringle bread
(made fresh at deli sandwich counter)
Spring Stu� ed ChickenMisty Knoll Farms chicken breast stu� ed with Vermont
Creamery goat cheese and boursin, spices and sliced pears; sides of Lewis Creek roasted potatoes and candied carrots
(grab-and-go cooler)
$9.49
Daily Planet15 Center Street, Burlington, 862-9647
Daily Planet presents “Seuss-taurant Week:” a three-course culinary tribute
T H I N G O N E O P T I O N S
Hop on PopWatermelon, whipped chèvre,
watercress, hops-infused balsamic, pop rocks
One Fish, Two FishBrown-sugar cured salmon, monkfi sh pâté, chioggia beet
carpaccio, beet mustard, fried capers
Luke Luck Likes DuckCubano-style sliders, mojo-roasted
duck leg, house cured duck ham, dill zucchini pickles, maple dijon
T H I N G T WO O P T I O N S
FEAST! FEAST! FEAST! Who-Hash and Roast Beast
Co� ee-braised beef short rib, smoked blueberry sauce, tricolor-
potato-and-fennel hash, mint-pistachio pesto
“I Speak for the Trees”Mushroom fettucine, spring
pea purée, confi t cherry tomato, portobello “bacon,” preserved
egg yolk
Thank You, Sam-I-am!Tempura-fried oysters, wasabi
tobiko, Sriracha-cured pork belly, pineapple-nori aioli, sesame-soba
salad
T H I N G T H R E E O P T I O N S
Fruits of the Tru� ula TreeChocolate cake tru� es,
passionfruit cream, mango coulis, pomegranate foam
Horton Hears…Cinnamon-spiced elephant ear, maple-bacon ice cream, micro
cracker jacks
“I Call This Game ‘Fun-in-a-Box’”
Excitement, mystery, suspense! Like surprises? Choose me.
$30
APRIL 24-MAY 3
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BURLINGTONEl Cortijo Taqueria y Cantina189 Bank Street, Burlington, 497-1668
All meals include warm tortilla chips and salsa roja or verde
A P P E T I Z E R O P T I O N S
EnsaladaGreens, radishes, tortilla strips, shredded cabbage, scallions,
roasted sweet potatoes, citrus dressing
Sopa de Tortilla
E N T R É E O P T I O N S
Pollo en MoleBraised chicken leg and thigh, mole Poblano, sesame seeds
Pozole de PescadoSpicy seafood-and-fi sh stew with hominy, tomato, citrus, cilantro
EnchiladasFrijoles or pollo with enchilada sauce, queso fresco
Cuenco de ArrozSpanish rice, black beans, queso fresco, salsa taquera, kale, sweet potatoes
Carne Asada +$5Seared steak, chimichurri, peppers, onions, salsa roja, tortillas
$20
EB Strong’s Prime Steakhouse10 Church Street, Burlington, 497-1214
Closed Sunday.
A P P E T I Z E R O P T I O N S
Seared Ahi TunaWatermelon, sesame,
soy-mustard sauce
Fried CalamariRoasted tomato, cilantro
Crab CakesBell pepper, basil, lobster sauce
MusselsChef ’s daily o� ering
S A L A D O P T I O N S
The Classic ChoppedAvocado, petit pois, crispy onion,
crispy poached egg, white balsamic
CaesarRomaine, frisée, crouton,
housemade dressing. Parmesan crisp
WedgeCandied bacon, Boucher Farm blue
cheese, cherry tomato, red onion
Strong’s House SaladMixed greens, arugula, Vermont blue
cheese, apple, onion, buttermilk vinaigrette
E N T R É E O P T I O N S
Wagyu BurgerShelburne Farms cheddar, fried pickles, bacon aioli, tru� e fries
Lobster Mac & CheeseStatler Chicken
Coriander, glazed root vegetables, garlic mashed potatoes
Braised Short RibsPurple potato, potato mousseline,
crispy potato
D E S S E RT
Housemade Dessert
$40
VERMONT’S FOOD & DRINK BLOG
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Find local food news and delicious
culinary adventures at sevendaysvt.com:
4t-bitclub041515.indd 1 4/10/15 5:29 PM
The Farmhouse Tap & Grill160 Bank Street, Burlington, 859-0888
$15 LUNCH SPECIALA P P E T I Z E R
Cup of SoupE N T R É E O P T I O N S
Choice of sandwich, served with dressed greens or hand-cut fries
Griddled Ham & CheeseChamplain Orchards apples,
red onion, Cabot cheddar
Hot PastramiFlack Family Farm sauerkraut, Swiss, pickled onions, arugula,
house mustard
Frank’s Famous Roast BeefVermont cheddar, arugula, red onion, banana peppers,
horseradish aioli
Garden SandwichHummus, fennel, carrots, pickles,
arugula, herbed yogurt, Cabot cheddar
$30 DINNER MENUA P P E T I Z E R
Asparagus SaladFarm egg, preserved lemon
vinaigrette
E N T R É E O P T I O N S
LaPlatte River Angus Farm Beef Burger
Tomato-bacon jam, Bayley Hazen Blue cheese,
herb aioli
Housemade GnocchiSpring peas, roasted fennel,
crème fraîche
D E S S E RT
Maple Crème BrûléeShortbread cookie
arugula, herbed yogurt, Cabot cheddar
APRIL 24-MAY 3
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Halvorson’s Upstreet Café16 Church Street, Burlington, 658-0278
$15 LUNCH MENUD R I N K
One 16-oz. Vermont Draft Beer21+ only. See your server for the day’s selection.
E N T R É E O P T I O N S
Choose your favorite Halvorson’s burger. Eight ounces of fresh, lean, hand-shaped beef.
CaliforniaAvocado, Swiss cheese, bacon
VermontBoucher Farms blue cheese, sautéed mushrooms
Bailey MeltServed grilled-cheese style
TeriyakiGrilled pineapple, caramelized onions
Spicy Black BeanGuacamole, pepper jack, pico de gallo, ancho mayo
TO DAY ’ S D E S S E RT
Daily In-House Creations
The Gryphon131 Main Street, Burlington, 489-5699
S TA RT E R O P T I O N S
Seafood GritsSea scallops and grilled shrimp
over creamy grits with a lobster-butter sauce
Vineyard ChowderShrimp, scallops, crab, fi sh and
potatoes in an authentic coastal New England-style broth
Romaine HeartsCreamy Dijon-garlic-and-blue-cheese dressing, croutons and
shaved Parmesan
E N T R É E O P T I O N S
Tuna SteakSliced rare on a bed of arugula,
extra-virgin olive oil, fresh lemon and balsamic reduction
Sesame-Ginger ChickenOn a bed of romaine with apples,
dried cranberries, almonds and scallions
Petite Filet of BeefWith bacon-wrapped shrimp, Cabernet-tarragon reduction,
garlic mashed potatoes and vegetables
D E S S E RT O P T I O N S
Chocolate MousseHouse made with dark and
semisweet chocolate. Topped with whipped cream
Vanilla Ice CreamWith hot raspberry sauce
Hazelnut Ice CreamHouse made with Vermont
Sapling Maple Liqueur
$30
Istanbul Kebab House175 Church Street, Burlington, 857-5091
Closed Monday.
A P P E T I Z E R O P T I O N S
Mushroom Vegetable SoupWith a touch of cream
It’s Finally Spring SaladArugula, toasted walnut,
strawberries, goat cheese, pomegranate-olive oil dressing
Crispy Phyllo Cheese RollsGolden-crisp pastry rolls with
Turkish white cheese and parsley
E N T R É E O P T I O N S
Beef DolmasSweet yellow and red peppers and Swiss chard stu� ed with Turkish
seasoned beef, rice and vegetables and served with yogurt sauce
Ratatouille EggplantRoasted eggplant wrapped around
carrots, potatos, peas, mixed peppers, mushrooms, tomatoes,
green beans and zucchini
Ottoman StewMarinated chicken with potatoes, carrots, onions, garlic, fresh herbs
and Turkish spices served with Turkish rice pilaf
D E S S E RT O P T I O N S
Poached Fig and ApricotStu� ed with toasted walnut and
served with vanilla ice cream
Maple-Walnut BaklavaOur phyllo is made from scratch by our chef, stu� ed with walnuts, then fi nished with Vermont maple syrup
and crushed pistachio
$30
Juniper41 Cherry Street, Burlington, 651-0080
$20 MENUS N AC K O P T I O N S
Maple Sea-Salted NutsMarinated Olives and PicklesNorth Hollow Farm Hot Dog
Tomato-bacon jam
Daily CharcuterieGrilled Red Hen Baking Company toast
Steamed Vegetable MomosRed-chili sauce
Crispy Fried Lake Champlain PerchL A R G E P L AT E O P T I O N S
Chèvre GnocchiMushroom ragout, peas, black tru� e
French FriesCheese-fondue sauce,
dry-cured meat, pickles
Big SaladToasted grains, greens, sprouts,
pickled peppers, smoked almonds
Citizen Cider Steamed Mussels
Green garlic, chorizo, grilled bread
$40 MENUS TA RT E R S
Housemade Noodle SoupBone broth, fresh wasabi, smoked pickled duck egg
Spring GreensRadishes, pumpernickel croutons,
ice-wine vinaigretteSteak Tartare
Pickled ramps, radishes, sorrel, dill seeds, ramp aioli
Lamb RibsRomesco, grilled vegetables,
sheep’s-milk cheese
E N T R É E S
Herb-Roasted ChickenParsnip purée, grilled asparagus,
sour-cherry jusRookie’s Ginger-Beer
Barbecue BeefClothbound-cheddar biscuit, carrots,
horseradish (Substitute local, 10-ounce New York-strip steak — $6)
Vermont Pork SchnitzelSmashed whole potatoes,
braised greens, mustard creamTamari-and-Quince-Glazed
Wild SalmonKimchi, black-rice risotto,
snow-pea sprouts
D E S S E RT
Vermont Cheese Selection
L’Amante126 College Street, Burlington, 863-5200
Menu changes daily based on seasonal products. The menu below is a sample. Closed Sunday and Monday.
A N T I PA S T I O P T I O N S
Carpaccio of Roasted Portobello
With arugula and tru� ed aioli
Poached EggWith soft red onions and fried leeks
Pancetta-Wrapped Roasted Prunes
With frisée lettuce, shaved Parmigiano and balsamic reduction
P R I M I O P T I O N S
Spaghettini, Garlic, Artichokes, Lemon,
Thyme and Chile FlakesPenne Bolognese
Ricotta Gnocchi, Peas, Fava Beans and Oyster
Mushrooms
S E C O N D I O P T I O N S
Grilled Hanger SteakWith white bean purée and
rapini pesto
Grilled Swordfi sh With Caponata
Roasted Leg of LambWith grilled asparagus and red wine
reduction
$40
APRIL 24-MAY 3
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BURLINGTONLucky Next Door163 Cherry Street, Burlington, 399-2121
$4.75 ALL DAY SPECIALTwo-for-One Hot-Pressed Tacos
Corn or homemade spelt fl our tortillas fi lled with:
C H O I C E O F P R OT E I N
Smoked chicken, roasted pork, hot smoked salmon, beef pot roast, sweet potato, garlicky kale
C H O I C E O F C O N D I M E N T S
Queso fresco, fi ery peppers and onions, ginger-scallion sauce, pico de gallo, fresh cilantro, pickled jalapenos, roasted corn
$2 SANGRIA
Leunig’s Bistro & Café115 Church Street, Burlington, 863-3759
FIRST & THIRD COURSES FOR LUNCH & DINNER
A P P E T I Z E R O P T I O N S
Leunig’s House SaladBaby greens, grated carrots, English cucumbers, grape tomatoes, parsnip
frites, maple-balsamic vinaigrette
Foie Gras TerrineMashed and pickled vegetables,
crostini, plum mustard
Foie Gras “Fig Newton”Pâte sucrée, strawberry-rhubarb
jam, spring greens
D E S S E RT O P T I O N S
Foie Gras Crème BrûléePistachio madeleines, fresh berries
Black Pepper MacaroonFoie gras butter cream,
strawberry-balsamic jam
Maple Crème Brûlée
$20 LUNCH SPECIALE N T R É E O P T I O N S
Petit Bistro Burger with Tru� e Fries
Grilled LaPlatte River angus beef, black tru� e cheese and seared foie
gras on a mini port roll with baby greens, tomatoes and red onions
Foie Gras Monte CristoHouse made pistachio butter,
cranberry jam and foie gras sandwich, battered and pan-fried
and served with mixed greens
Mushroom Pesto Melt
$40 DINNER MENUE N T R É E O P T I O N S
Grilled Petit Beef TenderloinWild mushroom Vermont goat
cheese and fi g tartlet, roasted marble potatoes with foie gras butter
Spiced Maple and Orange-Glazed Duck
Pan-roasted, glazed duck breast, roasted corn-and-okra pancake
Spring Veggie OptionPickled kale-and-chicory slaw
APRIL 24-MAY 3
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New Moon Café150 Cherry Street, Burlington, 383-1505
Closed Saturday.
$10 LUNCH MENUSelect two of the three categories listed.
All meals come with a choice of one mini cupcake. Add an organic
fountain beverage and chips for $2. (Vegan and gluten-free options
available.)
H A L F- S A N DW I C H O P T I O N S
Turkey ClubRoast turkey, avocado,
caramelized onions, turkey bacon, smoked Gouda and garlic mayo
Pan-Seared Tofu or SeitanRed Hen Baking Company
Mad River Grain bread, grilled vegetables, basil pesto, roasted red
peppers and onions
Tomato Basil and MozzarellaBaked Falafel
With maple tahini dressing on sourdough bread, arugula, tomatoes
and cucumbers
S I D E S A L A D O P T I O N S
HouseField greens, roasted red peppers,
Vermont goat cheese, tomatoes, carrots and balsamic vinaigrette
EdenGreens, strawberries, red grapes,
dried cranberries, blue cheese crumbles, toasted walnuts and
raspberry vinaigrette
Protein PowerhouseTofu or seitan, avocado, coconut
quinoa, spinach, chickpeas, carrots, walnuts and fl ax oil
GreekRomaine, tomatoes, feta crumbles,
cucumbers, Kalamata olives, red onion and feta vinaigrette
S O U P O P T I O N S
Choices change daily. This is a sample menu.
Squash-AppleChicken and Dumpling
Spicy Black BeanTomato Bisque
and cucumbers
The Mounted Cat60 Battery Street, Burlington, 658-6500
A P P E T I Z E R O P T I O N S
Red & Gold Beet SaladVermont Creamery goat-cheese fritter, balsamic reduction
Crispy Pork BellySauerkraut and sweet pickled vegetable salad,
Switchback braising jus reduction
Chilled VichyssoiseAsparagus tips
E N T R É E O P T I O N S
Grilled Hanger SteakRoasted fi ngerling potato, seasonal vegetable medley, shallot sauce
Pan-Seared SalmonTomato-mashed potatoes, glazed pearl onions,
baby carrots, herb beurre blanc
Grilled Eggplant & Pepper TartineBaba ghanoush, chipotle oil, baby arugula
D E S S E RT O P T I O N S
Chocolate Crunch BarRaspberry sauce
Crème Brûlée
$40
Pascolo Ristorante83 Church Street, Burlington, 497-1613
A P P E T I Z E R O P T I O N S
White Bean SoupKale, basil pesto
Caesar SaladRomaine, grana Padano, anchovies, croutons
Insalata MistaGreens, radishes, beets, pine nuts, Does’ Leap chèvre
E N T R É E O P T I O N S
Pappardelle BologneseLocal beef-and-pork ragu, grana
Ravioli FormaggiAsparagus cream, cherry tomatoes, basil, ricotta salata
D E S S E RT
Tiramisu
$30
Noonie Deli30 Main Street, Burlington, 495-5195
$6 LUNCH SPECIALChoose any full-sized sandwich
Sweet Tuna SaladSpring mix lettuce, tuna salad, cherry totmato, red onion, spinach, cucumber, shredded carrot, sliced apple, raisin and honey mustard dressing
The GobblerSmoked turkey with lettuce, mayo, homemade
stu� ng and cranberry sauce
The VermonterBlack Forest ham, sliced apple and cheddar cheese
melted with homemade honey mustard
Pesto Chicken SandwichReuben
Corned beef, sauerkraut and Swiss cheese melted with Russian dressing
Pizza Barrio 203 North Winooski Avenue, Burlington, 863-8278
Dinner served Wednesday through Saturday.
A P P E T I Z E R O P T I O N S
All appetizers include focaccia
Roasted OlivesStu� ed Cherry Peppers
Bacon MarmaladeHouse Salad
P I Z Z A O P T I O N S
MargheritaSan Marzano tomatoes, fresh mozzarella, basil,
extra-virgin olive oil
PepperoniSan Marzano tomatoes, fresh
mozzarella, Vermont Smoke and Cure pepperoni, basil
PepperachaSame as above with Sriracha and
crushed red pepper
Green MountainApples, Boucher Family Farm
Gore-Dawn-Zola, ricotta, mozzarella, arugula, honey
Restaurant Week Pizza Special
Local sausage and foraged ramps (served when available)
D E S S E RT O P T I O N S
Barrio Bakery TartWith ice cream
Restaurant Week Dessert Special
$20
Pizzeria Verità 156 St. Paul Street, Burlington, 489-5644
A N T I PA S T I O P T I O N S
Choose three:
Fire-Roasted Red Peppers, Mediterranean Olives,
Fire-Roasted Mushrooms, Soppressata, Coppa,
Bresaola, Gorgonzola, Pecorino Romano,
Fior di Latte
I N S A L AT E O P T I O N S
MistaLocal greens, red wine vinaigrette
ColorataRoasted beets, avocado,
micro-greens, citrus dressing
P I Z Z E O P T I O N S *
MargheritaTomatoes, fi or di latte, fresh basil,
oregano, extra-virgin olive oil
BiancaFior di latte, prosciutto di Parma,
arugula, pecorino, basil, balsamico
Quattro FormaggiFior di latte, ricotta, grana padano,
Parmigiano, basil, oregano
Salmone A� umicatoSmoked salmon, fresh dill, shallot-
sour cream, red onion, lemon
Mais Crème fraiche, fi or di latte,
fi re-roasted sweet corn, speck, fresh basil, Parmigiano
Diavola Spicy soppressata, provolone,
crushed chili fl akes, basil, extra-virgin olive oil
*Pizzas are available gluten-free for an additional $4
D O L C I O P T I O N S
Pizza alla NutellaNutella-fi lled pizza dough with
caramelized sugar and chocolate drizzle
Housemade GelatoFlavors change daily
$30
APRIL 24-MAY 3
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BURLINGTONRevolution Kitchen9 Center Street, Burlington, 448-3657
Closed Sunday and Monday.
S TA RT E R O P T I O N S
“Bulgogi”Korean grilled seitan with kimchi
and mango in a lettuce wrap
Oyster CevicheOyster mushrooms and vegetables
marinated in a zesty citrus dressing, served with root chips
Raw Kale SaladMassaged lacinato kale, dried
cranberries, roasted pumpkin seeds and Vermont Creamery Bijou in a
maple-cider dressing
M E A L O P T I O N S
RavioliSmoked fi g pesto and chèvre served
in a sage-butter-pecan sauceVegan option: Artichoke,
mushrooms and roasted red pepper in a vegan sage-garlic-pecan sauce
Mayan TacoAdobo-roasted tempeh and braised kale with avocado-cashew crema. Served with beans, rice, salsa and
guacamole
Rev RamenAssorted vegetables with tofu and ramen noodles in a spicy
hot-and-sour broth
D E S S E RT O P T I O N S
Banana Cream PieDevil’s Food Cake
With peanut butter mousse
Vanilla Maple CakeWith caramelized pecans
$30
good
for you
food.
vegetarian.9 Center St. | Burlington
802-448-3657revolutionkitchen.com
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112 Lake Street • Burlingtonwww.sansaivt.com
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San Sai Japanese Restaurant 112 Lake Street, Burlington, 862-2777
C H E F ’ S C H O I C E
This multicourse dinner showcases a wide variety of our cuisine. The delicacies change according to the chef’s whim.
Below are a few examples:
Specialty SaladSmall Bites and Snacks
Slow-Simmered Pork and Sautéed Lobster TailFive-Piece Specialty Sushi Plate and Roll
Ice Cream
$40
APRIL 24-MAY 3
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Sherpa Kitchen 119 College Street, Burlington, 881-0550
Full descriptions available online.
$8.99 LUNCH SPECIALB E V E R AG E O P T I O N S
Homemade LemonadeHimalayan Spiced Iced Tea
Mango LassiNepali Chai
A P P E T I Z E R O P T I O N S
Daal, Aloo Chop, Pakora, Samosa
E N T R É E O P T I O N S
All of our curries are served with rice and papadam
(crispy chickpea wafers)
Momo, Chicken Saag, Chicken Tikka Masala,
Lamb Bindalu, Saag Paneer, Chana Masala
$20 DINNER MENUS TA RT E R O P T I O N S
Beet SaladSpinach Soup
Aloo Chat
E N T R É E O P T I O N S
Lamb Sekuwa With Fried Rice
Lamb cubes marinated overnight in Himalayan spices and grilled, served
with vegetable fried rice
Authentic Nepali Rice and Curry
Traditional rice-and-lentil dish with vegetable or chicken curry served
with papadam
Momo (Dumplings)Homemade dumpling with choice
of chicken, beef or vegetable, served with spiced tomato sauce
D E S S E RT O P T I O N S
Rice PuddingRice cooked in milk with hint of
sa� ron and cardamom
Khulfi Homemade ice cream with pistachios
The Scu� er Steak & Ale House148 Church Street, Burlington, 864-9451
A P P E T I Z E R O P T I O N S
Fried Green BeansWith Sriracha-ranch dipping sauce
Caprese SaladFresh mozzarella, tomatoes and basil with balsamic drizzle
E N T R É E O P T I O N S
Barbecue Short RibTopped with onion straws, buttery mashed potatoes and Brussels sprouts
Grilled Swordfi shWith mango chutney, rice and Brussels sprouts
Chicken IsabellaMarinated grilled chicken, roasted red peppers, artichoke hearts,
black olives, red onion and feta served over linguine
D E S S E RT O P T I O N S
Cran-Orange Bread PuddingWith bourbon sauce
Flourless Chocolate Cake
$30
Shanty on the Shore181 Battery Street, Burlington, 864-0238
A P P E T I Z E R
Baked EscargotsGarlic-and-herb butter
Rhode Island CalamariBoston Loligo squid, lightly
breaded, fried and tossed with banana peppers, garlic butter,
salt and pepper
Shrimp CocktailWild caught Gulf white
jumbo shrimp
E N T R É E
Eight-Ounce Petite Sirloin and Baked Stu� ed Shrimp
Choice of side: baked potato, fries, mac and cheese, rice, linguine
Shrimp ScampiFresh sautéed jumbo shrimp in extra
virgin olive oil, garlic, shallots, spinach, and tomato.
Served with linguine. (Can be prepared vegetarian)
Lobster RollChunks of lobster meat with
mayonnaise and celery, served on a hot dog roll
D E S S E RT
Homemade Key Lime Pie
Shanty PieSilky chocolate mousse pie
with chocolate crust and whipped cream on top
CheesecakeServed with berry coulis
$30
The Skinny Pancake60 Lake Street, Burlington, 540-0188
F I R S T C O U R S E O P T I O N S
Cup of Local KaleVT Salumi Sausage
VT Bean Crafters Red Bean SoupS E C O N D C O U R S E O P T I O N S ( S AVO RY C R E P E S )
Served with a side salad
Vermont Pork BellyRamp pesto, Bayley-Hazen blue cheese, local mushrooms
Local Chard and MushroomsHi Land Farm chevre, roasted garlic, pine nuts
D E S S E RT O P T I O N S ( S W E E T C R E P E S )
PB & JLocal peanut butter, Sidehill Farm raspberry jam
Lemon ClassicLemon juice, sugar
$20
APRIL 24-MAY 3
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BURLINGTONSouth End Kitchen at
Lake Champlain Chocolates716 Pine Street, Burlington, 864-0505
A P P E T I Z E R O P T I O N S
Warm Artichoke Dip With PitaZero Gravity Beer Cheese Fondue
E N T R É E O P T I O N S
Fennel & Herb Roasted Half ChickenWilted spinach, roasted potatoes
Vegetarian Creamy PolentaRoasted tomatoes, wilted greens, baby vegetables
$20
The Spot210 Shelburne Road, Burlington, 540-1778
A P P E T I Z E R O P T I O N S
Pot StickersLiving the Dream
Red and golden beet salad, goat cheese, spiced nuts
Cabarete saladYour classic Caesar
Crab CakeOne crab cake with Old Bay aioli
E N T R É E O P T I O N S
Baja Longboard JamBeer-braised pork enchiladas,
rice and beans
Mahi PeahiFresh mahi-mahi loaded tortillas,
shredded lettuce and cabbage, avocado, salsa, chipotle sauce.
Served with tortilla chips and salsa.
The Indo Reef DanceThai red curry coconut shrimp with
tofu and sautéed vegetables over rice
The Maverick (aka Je� Clark)Big ol’ hunk of locally raised beef
with Vermont cheddar and lots of fi xings
Mola Mola MadnessBlack bean burger served with
cheddar, lettuce, tomato, onion, chips and pickle
The HamiltonShaved LaPlatte River Angus Farm
steak sandwich with peppers, onions and plenty of melty cheese, served
with kettle chips and a pickle.
The Classic PeahiTwo of our world-famous fi sh tacos
loaded with mango salsa, lettuce and chipotle sauce on grilled tortillas.
Served with tortilla chips and homemade salsa.
West Oz Punt FestSweet slow roasted pork with a
kick (er … punt). Topped with seared pineapple chunks.
Served on a brioche bun with kettle chips and a pickle.
D E S S E RT O P T I O N S
Pineapple Carrot CakeFried Cake
Moose tracks ice cream
HaupiaCoconut pudding
$20
Sotto Enoteca150 St. Paul Street, Burlington, 864-5253
Closed Monday.
A N T I PA S T I O P T I O N S
OliveCastelvetrano olives
Carciofi Grilled Roman artichokes
InsalataMixed organic greens, shaved fennel, radish, balsamic viniagrette
P R I M I O P T I O N S
Gnocchi GioverdeHandmade gnocchi, Zia Eliza salsa pomodoro, butter, herbs, grana Padano
Orecchiette con FriconeOriginal recipe we brought from Italy 20 years ago,
fried cherry tomato sauce, arugula, ricotta salata
Pasta al FornoHouse rigatoni, salsa pomodoro, eggplant Parmesan, house mozzarella
D O L C E
TiramisuLady fi ngers, rum, espresso, Vermont Creamery
mascarpone cheese custard, shaved Belgian chocolate
$20
St. Paul Street Gastrogrub205 St. Paul Street, Burlington, 540-8383
TO D R I N K
Switchback Brewing Citra Pils
C O U R S E O N E
Deviled Egg PlateBacon or veggie
C O U R S E T WO
House BurgerBeef or veggie, with fries
$20
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The Bagel Place1166 Williston Road, South Burlington, 497-2058
$6 BREAKFAST SPECIALHam, Egg & Cheddar
Vermont Smoke and Cure ham, Shelburne Farms 1-year-old cheddar, fresh cracked egg, baby spinach, tomato and onion served on your
choice of bagel or roll
$10 LUNCH SPECIALDaily Sandwich Special
Served on your choice of bagel or roll with choice of soup and cookie.
Sandwiches might include North Country Smokehouse smoked turkey, Grafton Village Cheese garlic cheddar,
chive mayonnaise, lettuce, tomato and onion
Sweetwaters120 Church Street, Burlington, 864-9800
$15 LUNCH SPECIALE N T R É E O P T I O N S
Misty Knoll Chicken Sandwich
Slow-roasted Misty Knoll Farms chicken salad, light Cajun mayo,
toasted baguette, tomato, romaine, Maplebrook Fine Cheese feta cheese
Maple Vermont Pork BurgerHouse-ground pork, seared apples,
maple-glazed onions, Vermont Farmstead cheddar
$30 DINNER MENUA P P E T I Z E R O P T I O N S
Burrata Tomato SaladBasil-marinated Maplebrook Fine
Cheese burrata, vine-ripened tomato, white balsamic vinaigrette, focaccia
crostini
Tempura Smoked Salmon RollHouse-smoked salmon, Green
Mountain Farms cream cheese, sticky rice, cucumber salad, spicy mayo
Barbecue Pork Mac and Cheese
Slow-cooked pork, béchamel sauce, Vermont cheeses, panko-herb
crust; served with maple-jalapeño cornbread
E N T R É E O P T I O N S
Goat Cheese Pesto PastaVermont Creamery chèvre, basil
pesto, roasted red peppers, grilled asparagus, toasted focaccia bread
Bar SteakChar-grilled bar steak, roasted
beets, sea salt, fi ngerling potatoes, cippolini onions, Bayley-Hazen
blue cheese, red wine demi glace
Stu� ed Rainbow TroutBaked trout stu� ed with artichoke, Cabot cheddar, jalapeño cornbread,
sweet potato-bacon hash, lemon-parsley gremolata
D E S S E RT O P T I O N S
Co� ee Pot De CrèmeKimball Brook Farm cream,
Vermont Co� ee Company espresso roast, oatmeal crisp
Lemon Chèvre CheesecakeGraham cracker crumb crust,
Vermont Butter & Cheese chèvre, raspberry sauce
Apple-Caramel TartWarm apples, pu� pastry, Island
Homemade Ice Cream salted caramel ice cream
Trattoria Delia120 Church Street, Burlington, 864-9800
A N T I PA S T I O P T I O N S
Crostini alla FiorentinaGarlic crostini warm chicken liver pâté
Tonno Sott’olioHouse-preserved tuna, cannellini bean salad
BurrataLocal burrata, roasted asparagus, pine nuts, golden raisins, fried bread crumbs
S E C O N D I O P T I O N S
Stinco di MaialePork ossobuco arrosto, braised white beans
GnocchiHandmade potato gnocchi, nettle pesto cream
SalmoneWood-fi red organic salmon, eggplant caponata, salsa verde
D O L C E
TiramisùVermont Creamery mascarpone
GelatoHouse made with Vermont milk and eggs
FormaggioVermont Creamery Cremont, red onion marmelatta, toasted hazelnuts
$40
The Whiskey Room at Rí Rá Irish Pub
176 College Street, Burlington, 860-9401
A P P E T I Z E R O P T I O N S
Whiskey Room PoutineMcDonnell’s Irish curry, rasher, Vermont cheddar, green onion
Kale CaesarTender baby kale, house dressing, potato cake croutons
E N T R É E O P T I O N S
Blackened Flat Iron SteakChimichurri, pub fries, black tru� e ketchup
Pan-Roasted SalmonJameson honey glaze, roasted sweet potatoes,
salt-and-vinegar fried Brussels sprouts
D E S S E RT O P T I O N S
The TrinityBailey’s chocolate mousse, Guinness fudge sauce,
Jameson whipped cream
$30
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SOuTh burlINgTON
Pauline’s Café1834 Shelburne Road, South Burlington, 862-1081
$15 luNch SpEcIalC h o o s e t wo
Rich Vegetable or Meat BrothZough (cilantro-jalapeno relish),
bread salad
Salad of Smoked BranziniWild vegetable pickle
Simple Greens Salad (vegan)Buckwheat sprouts,
wild vegetable pickle
Vegetable-White Bean TerrineRomesco sauce, basil purée
$30 DINNEr MENus tA Rt e R o P t I o N s
Rich Vegetable or Meat BrothZough (cilantro-jalapeno relish),
bread salad
Salad of Smoked BranziniWild vegetable pickle
Simple Greens Salad (vegan)Buckwheat sprouts,
wild vegetable pickle
Lamb TartareQuail egg, toast
Vegetable-White Bean TerrineRomesco sauce, basil purée
e N t R É e o P t I o N s
Chèvre GnocchiBrown butter, herbs, asparagus
QuailSpoon bread, roast carrot jus
Seared, Spice-Crusted Beef Shoulder Tender
Crostini, beef jus, tomato-herb salad
Quinoa-Stuffed Poblano Peppers (vegan)
Ginger-tomato sauce, roast cauliflower
D e s s e Rt o P t I o N s
Green Tea-Barenjager Custard
Chocolate-Coconut Pot de Crème (vegan)
Grand Marnier TruffleStrafford Farms
Vanilla Ice CreamIsland Ice Cream Sorbet
Healthy Living Market & Café222 Dorset Street, South Burlington, 863-2569
$8 brEakFaST SpEcIalLocal Egg, Cheese and Braised, Shredded Pork Belly Sandwich
On a house made herb biscuit
$10 luNch SpEcIalKorean BBQ Pulled Pork Shoulder
With housemade Asian slaw and pickled scallions on ciabatta
Choice of Small Cookie
Guild Tavern 1633 Williston Road, South Burlington, 497-1207
A P P e t I Z e R o P t I o N s
Ember-Roasted VegetablesHouse ricotta, rhubarb preserves
Vermont Heritage Grazers Pork BellyWood-grilled mushrooms, house kimchi
e N t R É e o P t I o N s
Handmade PappardelleSpring-dug parsnips, sweet peas, tarragon crème fraiche
Wood-Grilled Vermont BeefForaged ramp chimichurri, crushed potatoes
D e s s e Rt o P t I o N s
Bourbon Pecan PieVanilla Bean Crème Brûlée
$40
Pulcinella’s100 Dorset St., South Burlington, 863-1000
Full descriptions online.
$12 luNch SpEcIalNo lunch on Monday.
s o U P
Zuppa Del Giorno
e N t R É e o P t I o N s
A Selection of Vegetarian and
Meat PaniniPranzo Piatto Del Giorno
Daily lunch special
$30 MENuA P P e t I Z e R o P t I o N s
Insalata VerdureOrganic mesclun greens, carrots,
cucumbers, onions, tomatoes, red wine vinaigrette
Zuppa Del Giornoe N t R É e o P t I o N s
Pollo alla CacciatoreSautéed chicken breast sauteed with peppers, onions, mushrooms, olives, capers, tomatoes and herbs, served
over creamy polenta
Trota alla LimonePan-roasted fresh trout filled with
lemon and herbs, served with creamy risotto and wilted spinach
Risotto con Piselli e AsparagiArborio rice sautéed with peas and
asparagus, finished with cream and Parmesan, with tomato confit
drizzled with basil oil
D e s s e Rt
CannoliTraditional Sicilian pastry tube filled
with sweetened ricotta, lemon peel and chocolate chips
Tilt Classic Arcade and Ale House
7 Fayette Drive, South Burlington, 489-5350
Each day we will take you on a tour of our organically inspired pub menu featuring a
selection of Vermont handcrafted beers and spirits in every recipe. These daily tours will
include your choice of an appetizer, entrée and dessert. Vegan options will be o� ered.
B O N U S P L AY
Six tokens included with each meal! Come in and check out our chalkboards or
fi nd us on Facebook for details.
$30
Vermont SportsGrill1705 Williston Road, South Burlington, 860-2009
$30 MENU FOR TWOPrice includes dinner for two people.
A P P E T I Z E R S ( C H O O S E O N E )
The Tater Tower Golden ribbons of potato
quick fried until crisp, seasoned, then stacked high, served with house
made ketchup
Chicken WingsSix huge chicken wings,
fl ash fried and tossed in choice of sauce; with ranch or blue cheese
for dipping
Sweet Potato FriesFried crisp, served with
honey mustard
E N T R É E S ( C H O O S E T WO )
Harvest MeltRoasted zucchini, red bell pepper, tomatoes, red onion, black olives, baby spinach served on a roasted portobello with garlic sauce and
cheddar cheese
Asian Salmon SaladSoba noodles, baby spinach,
matchstick carrots, red bell pepper, snow peas and pea shoots served
with a lite soy dressing
Black Forest Ham MacBlack Forest ham baked with
Mom’s fi ve-cheese mac, topped with buttery crumbs
Ranch Hand BurgerOne half-pound of Angus beef grilled, then topped with chili,
cheddar, jalapeños and guacamole
D E S S E RT S ( C H O O S E O N E )
Sudden-Death Chocolate Lava Cake
Warm chocolate bunt cake, vanilla ice cream and chocolate sauce
Dessert of the Day
The Windjammer Restaurant and Upper Deck Pub
1076 Williston Road, South Burlington, 862-6585
A P P E T I Z E R O P T I O N S
Jumbo Lump Crab CakeCitrus-cracked-pepper sauce and
preserved lemon
Spring BruschettaHousemade Vermont Creamery
pesto chèvre, portobello mushroom confi t and chopped, oven-roasted
tomatoes
Bacon-Wrapped Beef Tenderloin
Tender pieces of fi let mignon wrapped in bacon and served
with brandy-green-peppercorn cream sauce
E N T R É E O P T I O N S
Salad bar included with all meals.
Chicken ArrabbiataPanko-encrusted, tenderized
chicken breast served over a classic Roma tomato sauce, topped with
fi re-roasted tomato compote
Salmon DolceSweet-potato-and-honey-Dijon-
encrusted Atlantic salmon fi nished with bourbon-apple-cider glaze
Gorgonzola Rib EyeTwelve-ounce, hand-cut, Gorgonzola-
encrusted rib eye topped with crispy fried onions and fi nished with
bourbon-rosemary demi-glace
Stu� ed PepperBell pepper fi lled with curry jasmine
rice, seitan, summer squash, zucchini, carrots, artichoke hearts,
coconut milk and fresh basil, served over carrot-ginger purée with
grilled asparagus
D E S S E RT O P T I O N S
Brownie SundaeWarm blondie topped with
housemade vanilla ice cream, hot fudge, whipped cream and peanuts
White Chocolate-Chocolate Chunk Mousse
A decadent dessert made with Callebaut Belgian white chocolate
and dark chocolate chunks
$40
local , f resh, or iginal
1076 Williston Road, S. Burlington
862.6585www.windjammerrestaurant.com
www.facebook.com/windjammerrestaurant
Enter OurFacebook
Competitionfor the best chicken
wing sauce recipe. Visit our Facebook
page for details!
Wooden Spoon Bistro1210 Williston Road, South Burlington, 399-2074
A P P E T I Z E R O P T I O N S
Black Bean SoupShrimp pico de gallo,
basil sour cream
Prosciutto-Wrapped Asparagus
Parmesan, roasted tomatoes
Chicken Spring RollsMozzarella, roasted veggies,
lemon-dijon aioli
BruschettaSpring succotash, feta,
candied onions
E N T R É E O P T I O N S
Vermont seitan can be substituted for the protein in any entrée
Rainbow TroutRoasted potatoes, broccolini,
rosemary vinaigrette
Pulled Pork TacosMaple-jerk glaze, apple slaw,
Caribbean rice ’n’ beans
BurgerUsual fi xins’, cheddar, bacon,
famous fries, tru� e aioli
ScallopsRoast potatoes, asparagus,
tru� e oil, balsamic reduction
D E S S E RT O P T I O N S
Caramel BudinoSea salt, crème fraîche
Seasonal Cheesecake
$30
Wooden Spoon Bistro
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WINOOSKI • COLCHESTEROur House Bistro
36 Main Street, Winooski, 497-1884
$15 LUNCH SPECIALRestaurant Week Mac TrioEight-ounce crocks of barbecued
pork mac, bu� alo chicken mac and French-onion mac
Side Spinach or Our House Salad
$20 DINNER MENUA P P E T I Z E R O P T I O N S
Spinach-Artichoke DipGrilled bread
Our House MusselsWhite wine, garlic-and-butter sauce,
smoked bacon, fresh tomato, basil, grilled bread
E N T R É E O P T I O N S
Restaurant Week Mac TrioEight-ounce crocks of barbecued
pork mac, bu� alo chicken mac and French-onion mac
Fried Chicken & Wa� e Sandwich
Cheddar and bacon wa� es stu� ed with fried chicken with cracked
pepper gravy, fries and apple-cabbage slaw
Spring Mushroom & Caramelized Onion Risotto
Balsamic-dressed spinach, cheddar-topped roasted tomato
D E S S E RT O P T I O N S
Deep-fried PB&JGolden-battered peanut-butter-and-strawberry-jelly sandwich
drizzled with chocolate and served with a marshmallow fl u� frappé for
dipping or drizzling
Strawberry-Rhubarb Skillet Pie
Crisp-crusted, free-form rustic tart topped with maple chevre
Waterworks Food + Drink20 Winooski Falls Way, Winooski, 497-3525
A P P E T I Z E R O P T I O N S
Grilled Caesar SaladGrilled little gem lettuce, shaved Parmesan, polenta crouton, fried capers
Chicken WingsTarragon barbecue sauce, blue cheese dressing, candied harissa
Smoked FondueRoasted seasonal vegetables, molten Grafton Village cheddar
E N T R É E O P T I O N S
Waterworks Steak FritesFries, watercress, housemade steak sauce
Roasted Misty Knoll ChickenHerbed popover, heirloom carrots, lemon thyme jus
Vegetarian Pot PieYam, broccoli, portobello, potatoes, leeks, coconut milk, red curry, biscuit top
D E S S E RT O P T I O N S
ChurrosCinnamon sugar, spicy chocolate sauce
Banana Trifl eDulce de leche, hazelnut shortbread
$30
Lighthouse Restaurant & Lounge38 Lower Mountain View Drive, Colchester, 448-3361
S TA RT E R O P T I O N S
Korean Boneless Beef Short Rib SlidersHomemade kimchi,
Sriracha ketchup
Escargots on ToastSautéed escargots and wild
mushrooms in Marsala wine, garlic, herbs and butter on toast with
baby arugula and lemon-pepper vinaigrette
Bacon-Scallop FlatbreadFresh mozzarella, arugula,
olive oil and garlic
Shrimp and GritsBlackened fresh Florida rock
shrimp, Grafton Village Cheese 2-year-old cheddar grits and
fresh chives
S E C O N D C O U R S E O P T I O N S
Unlimited Salad and Bread Bar
Cheddar Ale SoupFrench Onion Soup
L A R G E P L AT E O P T I O N S
Grilled Bistro SteakGarlic-Parmesan-stu� ed twice-
baked potato, smoked blue cheese crumbles, wild mushroom Bordelaise and grilled asparagus
Citrus-Chipotle-Glazed Grilled Local Pork Chop
Housemade chorizo sausage hash, crispy sweet potato, corn relish and
grilled asparagus
Grilled Local Lamb ChopsRoasted fi ngerling potatoes,
mint pesto, Madeira-lamb jus and grilled asparagus
Pan-Roasted SalmonCreamy mascarpone risotto,
grilled asparagus, fennel-citrus slaw and blood orange beurre blanc
Gluten-Free Lobster, Rock Shrimp and Scallop AlfredoTossed with gluten-free fettuccine
$30
Three Brothers Pizza & Grill 973 Roosevelt Highway, Colchester, 655-5550
A P P E T I Z E R O P T I O N S
Grilled Romaine Chicken Caesar Salad
Romaine lettuce lightly grilled with olive oil and Parmesan cheese,
served with grilled chicken and Caesar dressing
Tabbouleh SaladDiced tomatoes, fi nely chopped
parsley, onion and cracked wheat seasoned with olive oil, lemon juice and salt on a bed of romaine lettuce
HummusOur mother’s secret recipe
served with olive oil, toasted pine nuts and pita bread
E N T R É E O P T I O N S
ShawarmaSeasoned shaved beef wrapped
in a pita with tahini sauce, grilled tomatoes, grilled onions,
chopped parsley and pickled turnips. Served with seasoned French fries
LebanizzaSeasoned, marinated tomato
and onions, toasted sesame seeds and olive oil on a 12-inch,
freshly baked fl atbread
Grilled KeftaSeasoned ground beef mixed with
onions and parsley, grilled and served on pita bread with our homemade tzatziki sauce and
seasoned French fries
D E S S E RT O P T I O N S
Cherry CheesecakeWith chocolate ganache
Homemade BaklavaHomemade Cannoli
$20
Grazers192 Boxwood Avenue, Williston, 857-5829
$10 LUNCH SPECIALVT Ground Beef Sriracha SlidersHand-Cut Fries
$20 DINNER MENUA P P E T I Z E R O P T I O N S
Three Shucked Oysters on the Half Shell
Cucumber mignonette
Fried Pickles Homemade ranch
E N T R É E O P T I O N S
All burgers are served on a house made brioche bun with choice
of hand-cut fries or salad.
Beet BurgerLocal goat cheese, arugula,
pickled red onion and garlic aioli
Stonewood Farm Turkey Burger
Pasture-raised Vermont turkey, orange-cranberry chutney, baby spinach, garlic aioli,
red onion, Grafton Village sage-infused cheddar
The GrazerVermont ground beef, lettuce,
tomato, red onion, local cheddar, garlic aioli
D E S S E RT O P T I O N S
Salted Caramel ShakeStrawberry Shake
Café Mediterano17 Park Street, Essex Junction, 878-9333
Closed Sunday and Monday.
$20 LAMB DINNEROn Saturday, April 25, Sunday, April
26, Saturday, May 2, and Sunday, May 3, Café Mediterano will be spit-roasting a whole lamb to share with
diners for Vermont Restaurant Week. The traditional, celebratory Bosnian
meal will include:
Hummus PlateRoast Lamb Platter
Served with Greek salad, rice, tzatziki and warm pita bread
$20 BOSNIAN MIXED GRILL MENUOn Friday, April 24, and Tuesday,
April 28, through Friday, May 1. Meal includes:
HummusCevapi
Skinless beef sausage
SudzukiceBeef sausage
Chicken Shish KebabGyros MeatBeef and lamb
Rice, Shopska Salad, Tzatziki, Warm Pita Bread
$20 VEGETARIAN MIX MENUHummus
Served with pita bread
FalafelSpiced, ground chickpea fritters
Grilled Veggies, Rice, Shopska Salad, Tzatziki,
Warm Pita Bread
$10 LUNCH SPECIALAll options come with soda and choice
of French fries or rice.
Gyros PitaBeef and lamb with lettuce, tomato,
onion and tzatziki
Chicken PitaWith lettuce, tomato, onion and
tzatziki
Falafel PitaSpiced, ground chickpea fritters with lettuce, tomato, onion and
tzatziki
Junction at the Essex: Vermont’s Culinary Resort & Spa
70 Essex Way, Essex Junction, 764-1489
A P P E T I Z E R O P T I O N S
Lobster BisqueBrioche, sturgeon caviar,
crème fraîche
Doppio RavioliRoasted chestnut, Berkshire pork
shoulder, Parmigiano-Reggiano
Minutina GreensBeet vinaigrette ice,
pine nut spread, watermelon radish
Oyster on Half ShellLemon, mignonette, horseradish
emulsion
E N T R É E O P T I O N S
Boyden Farm ShortribCarrot purée, braised red cabbage,
Brussels sprouts
Seared Cape Cod ScallopButter bean purée, baby fennel,
spring onion
Caramelized SunchokesEscarole, farro, Maplebrook Fine
Cheese ricotta
Hudson Valley Duck BreastDuck jus, confi t fi ngerling potato,
creamed escarole
D E S S E RT
Daily dessert selections
$30
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Tavern at the Essex: Vermont’s Culinary Resort & Spa
70 Essex Way, Essex Junction, 764-1489
A P P E T I Z E R O P T I O N S
Spring-Onion BisqueGoat cheese cream and crispy onions
Smoked Chicken Corn CakesBlack beans, queso, lime crema, microgreen salad and chipotle vinaigrette
Roasted-Beet-and-Watercress SaladToasted almonds, fennel-buttermilk dressing, apples and dried cherries
Spring-Vegetable FrittersBroccoli, artichoke, onion and Green Goddess aioli
E N T R É E O P T I O N S
Grilled Hanger Steak With Potato HashRoasted baby carrots, edamame, pearl onion and green harissa
Goat Cheese GnocchiBraised kale, Parmesan broth, caramelized onion
Sweet-Potato-Crusted Mahi-MahiFire-roasted tomato-ginger salsa and roasted-garlic-wild-rice pilaf
Local Pork MeatballsOrecchiette pasta, artichokes and spinach-almond pesto cream sauce
D E S S E RT
Daily dessert selections
$20
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WILLISTON • ST. ALBANS • SOUTH HEROVermont Tap House70 Marshall Avenue, Williston, 879-7060
S A L A D
Green Mountain SaladLocal mixed greens, baby spinach, local tomatoes, sliced cucumber and
shredded carrots tossed with a house honey-balsamic vinaigrette
C H O I C E O F L A R G E P I Z Z A
Hold the MeatHousemade red sauce, baby spinach, black olives, caramelized onions and
mushrooms. Fresh basil is added after baking.
VermonterHouse garlic butter, sliced apples, applewood-smoked bacon, red onions,
diced garlic and a Vermont maple syrup drizzle.
Chicken-Bacon RanchHouse garlic butter, grilled chicken, applewood-smoked bacon with a ranch
drizzle. Fresh basil is added after baking.
D E S S E RT
Fried DoughChoose it topped with powdered sugar and Vermont maple syrup or vanilla
ice cream with raspberry sauce.
$30
Maple City Diner 17 Swanton Road, St. Albans, 528-8400
M I L K S H A K E O P T I O N S
Maple and VanillaCookies ’n’ CreamE N T R É E O P T I O N S
Maple City BurgerBacon-cheddar burger cooked with real Vermont maple syrup
and served with hand-cut fries
Biscuits and GravyVermont sausage gravy and a touch of maple served over buttermilk biscuits
Bacon Wa� eBacon-stu� ed Belgian wa� e with maple butter
Chicken Salad Club With Hand-Cut FriesTriple-layered with mayo, lettuce, tomato, onion,
bacon and cheddar cheese, as well as walnuts and grapes
D E S S E RT
Maple Cream Pie
$20
Blue Paddle Bistro316 Route 2, South Hero, 372-4814
Closed Sunday, Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Prince Edward Island Mussels
Steamed in white wine, garlic, lemon and butter and fi nished
with fresh basil
Spicy Braised Duck Spring Rolls
Sweet chili Thai dipping sauce
Mixed Green SaladFresh strawberries, maple-roasted
pecans, Vermont Creamery goat cheese, house balsamic vinaigrette
Caesar SaladHomemade croutons,
house Caesar dressing and freshly grated Parmesan
Crab Cakes
E N T R E E O P T I O N S
Soy-Ginger Marinated Flank Steak
Asian-style salad, avocado, crispy wontons, ginger-soy vinaigrette
Mixed GrillRosemary-marinated lamb lollipops
and grilled shrimp, served with vegetable-asiago potato pancakes
and mixed greens
Co� ee-Crusted Pork Tenderloin
Goat cheese mashed potatoes and sautéed vegetables
Lobster SauteLobster, prosciutto, arugula, grape tomatoes and shallots
tossed with linguine and light lemon-butter cream
Chili Maple-Glazed, Pan-Seared Chilean Sea Bass
Roasted corn, black bean, tomato and arugula salad, crispy sweet
potato haystack
Vegetarian SpecialAvailable upon request and
posted on the Blue Paddle Bistro website daily
D E S S E RT O P T I O N S
Brownie SundaeLocal vanilla ice cream and
homemade hot fudge
$40
One Federal Restaurant & Lounge1 Federal Street, St. Albans, 524-0330
SAP-SPIRATION MENUChef Marcus spent this winter setting up his new 1,200-tap sugar bush
in preparation for this year’s Restaurant Week menu!
D R I N K S P E C I A L
Sap Cosmo $7Smugglers’ Notch Distillery vodka lightly sweetened with maple sap,
brightened by a splash of cranberry and garnished with a house made
fresh ginger candy
F I R S T C O U R S E O P T I O N S
PEI MusselsSautéed in maple sap with maple-
Crown-Royal-infused apricots and toasted almonds
Mixed Green SaladDrizzled with Valley Road maple-
balsamic vinaigrette
E N T R É E O P T I O N S
Maplewood-Smoked Pork Ribs
Sap-brined, apple-cider-braised local ribs, fi ngerling potato salad,
pickled baby corn
Sap-Poached Salmon FiletBlast-frozen reverse-osmosis sap, lemongrass-Thai-chili-rice pilaf,
pearl onions, spring peas
Maple-Bacon Gastrique-Glazed Grilled
Chicken BreastCabot cheddar smashed potatoes
D E S S E RT
Maple Crème Brûlée
$30
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Toscano Café Bistro27 Bridge Street, Richmond, 434-3148
Full descriptions available online. Closed Monday.
$15 LUNCH SPECIALIncludes soup or salad and an entrée.
F I R S T C O U R S E O P T I O N S
Switchback Cheddar Ale Soup
Garlic-and-herb crouton
Mediterranean SaladRed wine vinaigrette, fresh herbs,
cucumber, kalamata olives, heirloom tomatoes, fresh mozzarella
E N T R É E O P T I O N S
Citizen Cider-Roasted Pork Sandwich
Housemade potato roll, creamy coleslaw
White Wine Vegetable Risotto
Roasted caulifl ower, spring peas, mushrooms, wild leeks
Porter Steamed PEI MusselsHand-cut frites, roasted garlic aioli
$40 MENUA P P E T I Z E R O P T I O N S
Sherry Lobster BisquePan-Seared Escargots
House-smoked Vermont Cheddar-and-Apple Fritter
Vermont Spirits Apple Brandy reduction
S E C O N D C O U R S E
Mesclun GreensE N T R É E O P T I O N S
Grilled Chicken KabobMushroom Ravioli à la Vodka
Veal MarsalaBourbon-and-Peach-Glazed
Flank SteakFish du Jour
D E S S E RT O P T I O N S
Chocolate Mousse Cream Pu�
Vermont Maple Bread Pudding
Island Homemade Ice CreamSapling Maple caramel
Hand-cut frites, roasted garlic aioli
Sonoma Station 99 Bridge Street, Richmond, 434-5949
Closed Sunday and Monday.
A P P E T I Z E R O P T I O N S
Whole Leaf Caesar SaladGarlic croutons, shaved Parmigiano-Reggiano
Switchback Tempura Fish Taco
Green cabbage, tomato, poblano, spicy chili-lime crema
E N T R É E O P T I O N S
Black Bean-Cheddar Ravioli and Achiote Tempura Shrimp
Grilled pineapple, baby spinach, roasted jalapeño cream sauce
Lavender-Black Pepper Crusted Ahi Tuna
Garlic mashed potato, green beans, Barenjager beurre blanc,
balsamic reduction
Grilled Red Curry TofuBlistered green beans, quinoa, sweet
pea, red pepper, scallions
D E S S E RT O P T I O N S
Chocolate Flourless CakeHomemade co� ee ice cream,
caramel sauce, bourbon-smoked sea salt
Warm Lemon Bread PuddingCreme anglaise, blueberry sauce, homemade blueberry ice cream
$30
The Kitchen Table Bistro1840 West Main Street, Richmond, 434-8686
Menu changes daily based on seasonal products. Below are a few choices from last year’s Vermont Restaurant Week menu. Closed Monday.
The menu below is a sample.
S M A L L P L AT E S
Roasted Beet SaladWith fresh horseradish,
smoked LaPlatte River Angus Farm beef tongue and tiny
Half Pint Farm greens
Cider-Steamed Maine Mussels
With grilled Red Hen Baking Company bread, herbs and aioli
Vermont Steak TartareWith crispy potatoes,
assorted pickles and tiny Half Pint Farm greens
L A R G E P L AT E S
Maplebrook Fine Cheese Ricotta Gnocchi
With roasted mushrooms, ramp pesto and tiny basil
Grilled Vermont Steak FritesWith grilled red onions and
tarragon aioli
All-Day-Roasted Pork Shoulder
With grits and herb salsa verde
S W E E T P L AT E S
Cream Cheese Pound CakeWith strawberries and cream
Open-Face Chocolate-Co� ee Sundae
With candied almonds and vanilla crème Anglaise
Bittersweet Chocolate PuddingWith vanilla cream and
salted-chocolate crunchies
$40
Parkside Kitchen39 Esplanade, Richmond, 434-8777
$10 BREAKFAST SPECIALOne breakfast entrée and a co� ee
or cooler drink
S A M P L E O P T I O N S
Breakfast SandwichScrambled egg, cheddar, roasted
tomato, meat/tofu, biscuit
Breakfast Burger LaPlatte River Angus Farms beef, sunny-side egg, cheddar, roasted
onions
Gluten-Free OatmealCinnamon, raisins, roasted apple,
maple, butter, sea salt
$20 LUNCH AND DINNER MENUOne co� ee or cooler drink, one
appetizer, one large plate, cookie/pastry
S A M P L E A P P E T I Z E R S
Vegetarian Bean ChiliCilantro cream
Chopped CaesarBiscuit croutons,
KTB caesar dressing
Kale, Apple and Blue Cheese Salad
S A M P L E E N T R É E S
Southern Fried Chicken Thighs or Tofu
Fries, buttermilk dip
Wood-Roasted Polenta “Lasagna”
Ricotta, eggplant, tomato-basil sauce
LaPlatte MeatloafRed tater cake, gravy,
roasted veggies
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HINESBURGH • STOWE • WATERBURY CENTERHinesburgh Public House
10516 Route 116, Hinesburgh, 482-5500
S A L A D O P T I O N S
Kale-Beet Kale, beets, pecans, pickled cranberry, chevre
CaesarRomaine, Parmesan, brown butter croutons
E N T R É E O P T I O N S
Hinesburger Seven-ounce LaPlatte River Farm Beef
Pulled Pork SandwichPork shoulder, maple barbecue, pickle, seasonal slaw
Garbanzo Burger WrapGreens, tomato, pickled onion, tzatziki, feta
Fish & ChipsBroiled or fried cod, garlic-herb fries, house tartar sauce
$20Includes a pint of draft beer or cider.
Apple Core Luncheonette3600 Stowe-Waterbury Road, Waterbury Center, 244-8771
$10.99 LUNCH SpECIALKids eat for $2 off the kids’ menu during
Restaurant Week with purchase of adult meal.
D R I N K O P T I O N S
Fresh Cold Hollow CiderBoyden Valley Winery Hard Cider
M A I N C O U R S E
Grilled Apple Core PaniniGreen Mountain Smokehouse bacon (or spinach),
Cabot cheddar, Cold Hollow cider jelly and apple slices on Klinger’s sourdough bread*, cider vinaigrette slaw
*gluten-free, homemade flatbread available
D E S S E RT O P T I O N S
Mini Apple Crumb Pie Maple Granola Parfait
McIntosh apples
The Bench492 Mountain Road, Stowe, 253-5100
A P P E T I Z E R O P T I O N S
Lobster and Leek RavioliSaffron cream
Braised Short RibSeared scallion pancake, green apple
E N T R É E O P T I O N S
Seared HalibutCurried cauliflower purée, enoki mushrooms, Brussels sprouts
Roasted Rack of LambAsian greens, pine nuts, garlic chips, harissa
D E S S E RT
Bacon-Bourbon Brownies
$30
Michael’s on the Hill4182 Waterbury-Stowe Road, Waterbury Center, 244-7476
Closed Tuesday.
F I R S T C O U R S E
Honey Dipped Chicken Biscuit
*Citizen Cider Dry Hard Cider (Burlington)
S E C O N D C O U R S E
House Preserved Tomato Soup
Brioche-Tarentaise grilled cheese
T H I R D C O U R S E
Shortrib MeatloafMashed potatoes, English peas,
rainbow carrots*Woodstock Inn Pig’s Ear Brown (Woodstock, N.H., Louis Latour)
D E S S E RT
S’more PieLast summer’s berries sauce
*Wolaver’s Oatmeal Stout (Middlebury)
A F T E R D I N N E R
Green Mountain Coffee or Vermont Artisan Tea
selections
$30*Available with indicated beer and
cider pairing for $44
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Arvads Grill3 South Main Street, Waterbury, 244-8973
A P P E T I Z E R O P T I O N S
Grilled Polenta With Wild Mushrooms
Sautéed wild mushrooms, garlic and shallots served over polenta
Classic WedgeIceberg lettuce with crumbled Jasper Hill Farm bleu cheese,
applewood smoked bacon, tomato and red onion, topped with
blue cheese dressing
E N T R É E O P T I O N S
Grilled New York StripHand-cut, seasoned and topped with your choice of fried onions,
wild mushrooms sautéed with shallots and garlic, or blue cheese
butter. Served with hand-cut bottomless fries, baked potato or
garlic mashed potatoes.
Atlantic SalmonPan-seared 8-ounce salmon fi let
with Parmesan crust and béchamel sauce. Served with hand-cut
bottomless fries, baked potato or garlic mashed potatoes.
Mac ’n’ CheeseBaked cavatappi pasta with
Grafton Village cheddar cheese topped with garlic bread crumbs
D E S S E RT O P T I O N S
Toll House PieWilcox vanilla ice cream, homemade
hot fudge, whipped cream and candied nuts
Chocolate Mousse TorteFlourless torte, chocolate ganache
$30
The Cider House Barbecue and Pub
1675 Route 2, Waterbury, 244-8400
Closed Monday and Tuesday.
SOUTHERN-INSPIRED COMFORT-FOOD MENUServed with cornbread and butter.
A P P E T I Z E R O P T I O N S
Seafood GumboA cup of the New Orleans specialty,
rich, delicious and loaded with shrimp, scallops and fi sh
Strawberry-Blueberry Frisée Salad
With pecans and Gorgonzola cheese
E N T R É E O P T I O N S
Rib & Chicken ComboOur house-smoked ribs and
barbecue chicken served together with a side of coleslaw, cowboy
beans, and mac and cheese
Slow-Roasted Pork and Sauerkraut
With smashed potatoes and green beans
Sa� ron RisottoWith mixed vegetables
D E S S E RT O P T I O N S
Bourbon-Maple Bread Pudding
Peach CrispFresh Fruit Bowl
C I D E R PA I R I N G
For an additional $12, add a di� erent cider with each course
$30
F I R S T F L AVO R O P T I O N S
Coconut Hot & Sour SoupChicken stock, chicken, coconut milk, red curry, lime, tomatoes, chiles
Country PâtéWith baguette and accoutrements
Tru� ed Mushroom ToastGrilled Red Hen Baking Company bread, tru� ed crimini mushrooms,
Parmesan
R O U N D T WO O P T I O N S
Duck SaladWarm house-cured confi t duck leg, bitter greens, Bayley-Hazen blue cheese,
cranberries, pickled red onions
Sweet & Spicy TempehServed with choice of side and hush puppies
Slider TrioSmoked brisket slider, chopped barbecued pork slider, fried chick’n biscuit
S W E E T F I N I S H O P T I O N S
Key Lime PieStewed blueberries
Strawberry-Rhubarb CobblerBasil whipped cream
$30
Prohibition Pig 23 South Main Street, Waterbury, 244-4120
Maxi’s Restaurant47 North Main Street, Waterbury, 244-0910
$10 LUNCH SPECIALO P T I O N S
Chicken and Wa� es Switchback and a Burger
Monte Cristo Benedict
$20 DINNER MENUS TA RT E R O P T I O N S
Soup of the DayGreen Salad
Cheddar Corn FrittersMaple-Sriracha mayo
Ham-and-Mushroom Bruschetta
E N T R É E
Quinoa-Sweet Potato Veggie Burger
Topped with a runny egg and caramelized onions
D E S S E RT O P T I O N S
Maple CheesecakeFlourless Chocolate CakeLayered with chocolate mousse
Bananas Foster BreadIce cream, rum syrup
$30 DINNER MENUS TA RT E R O P T I O N S
Soup of the DayGreen Salad
Cheddar Corn FrittersMaple-Sriracha mayo
Ham-and-Mushroom Bruschetta
E N T R É E O P T I O N S
Vermont Apple Cider Pork ChopStu� ed Chicken
Bacon and smoked Gouda
D E S S E RT O P T I O N S
Maple CheesecakeFlourless Chocolate CakeLayered with chocolate mousse
Bananas Foster BreadIce cream, rum syrup
SMOKED MEAT LIBATIONS BREWERY
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WATERBURY • WAITSFIELD • PLAINFIELDThe Reservoir Restaurant & Tap Room
1 South Main Street, Waterbury, 244-7827
A P P E T I Z E R O P T I O N S
Petite Lamb ChopBrussels sprout pesto, black tru� e potato chips
Chorizo TacoVermont Smoke & Cure bacon, goat cheese, red onion jam
E N T R É E O P T I O N S
Slow Roasted Pork ShankPolenta croquettes, charred poblanos and carrots, chocolate demi-glace
Shrimp LinguiniAsparagus, tomato, Parmesan cream sauce, toasted garlic bread crumbs
D E S S E RT
Lemon Tart
$30
RESERVOIRRESERVOIR The The
Downtown Waterbury - 244-7827
Big Picture Café & Theater48 Carroll Road (o� Route 100), Waitsfi eld, 496-8994
$10 LUNCH SPECIALCup of Soup
Half Sandwich Small Side Salad
Positive Pie Tap & Grill 65-69 Main Street, Plainfi eld, 454-0133
S TA RT E R O P T I O N S
Brie-Stu� ed AsparagusBacon-wrapped asparagus, stu� ed
with brie and deep-fried
Mediterranean Hummus Plate
Lemon-garlic hummus with tabbouleh, olive tapenade, pickled veggies and house made fl atbread
E N T R É E O P T I O N S
Personal PizzaGarlic, fresh herb and olive oil base,
spring onions, roasted seasonal vegetables, Bayley Hazen blue
cheese, green apples
Pan-Seared ScallopsOn a bed of spring onions, with
mushroom risotto and micro-greens
Pork Chop Stu� ed with Granny Smith apples,
blackberries and Bayley Hazen blue cheese
Pan-Fried Bacon Brussels Sprouts
Sweet potato mash
D E S S E RT S
Parsnip CheesecakeChocolate ganache
Apple-Bourbon Bread Pudding
Available à la mode, served with Boyden Valley Vermont Ice wine
aperitif
$30
Phantom112 Mad River Green, Waitsfi eld, 496-6068
Open for dinner April 28 - May 3 only.
Includes one small plate, one medium plate and one dessert. The menu changes weekly, driven by the
seasons and the local products available.
S A M P L E O P T I O N S
Sweet-and-Sour HalibutAsparagus, pineapple, roasted potato, chiles, ginger
Shrimp and GritsLocal Andouille, Cabot Creamery clothbound cheddar
Oyster Mushroom FrittersSriracha mayo
Grilled Local Pork TenderloinYams, broccolini, red cabbage, house barbecue sauce
Cucumber, Grapefruit, Seared ScallopCelery root purée, green apple, frisée
Citrus SemifreddoAlmonds, pecans, dried cranberries, fresh strawberries in syrup
$30
J. Morgan’s Steakhouse 100 State Street, Montpelier, 223-5222
A P P E T I Z E R O P T I O N S
Filet & Lobster SlidersBeef tenderloin and Maine lobster,
blue cheese aioli, arugula and caramelized onions
Parmesan-Garlic Savory Bone-In Wings
Honey-Orange-Soy-Glazed Fried Calamari
Sesame seeds and scallions
Vermont SaladThe Classic Steakhouse
Wedge Salad
E N T R E E O P T I O N S
Tender Filet TipsMushrooms, onions, garlic, arugula and herbs in a red wine demi with
Bayley Hazen blue cheese crumbles
“Perfect” Ribeye SteakBone-In White Marble Farms
Premium Pork ChopSavory jalapeño-blueberry barbecue sauce, Sweet Baker cinnamon butter
Lemon-Dijon-Dill-Glazed Salmon
With sautéed red onions, fi nished with butter and topped
with fried capers
Vermont Maple-and-Pomegranate Glazed Duck
Crispy roasted half duck with a Vermont maple-syrup-
pomegranate-balsamic glaze
D E S S E RT O P T I O N S
Coconut-Lemon Crème Brûlée Cake
Strawberry Chi� on CakeOur Famous Chocolate Cake
F E AT U R E D C O C KTA I L
The Tom Cat MartiniBarr Hill Tom Cat smoked gin,
Vermont White vodka and lemon juice with a twist
$40
Hunger Mountain Coop Deli and Café
623 Stone Cutters Way, Montpelier, 223-8000
$10 SPECIALI N C LU D E S
Organic house co� ee or teaOne house made baked good
One sandwich
S A N DW I C H O P T I O N S
Goddess Wrap (Vegan)Ginger-garlic tofu, avocado, red onion, lettuce, tahini dressing
Hunger Mountain Hiker (Cold)Smoked ham, Grafton Village cheddar, organic apple slices, red onion,
lettuce, Northwoods Apiaries honey, organic mustard
Rachel (Hot)Oven-roasted turkey, slaw, Swiss cheese, Russian dressing
Kismet52 State Street, Montpelier, 223-8646
Closed Monday and Tuesday.
For Vermont Restaurant Week, chef Crystal Maderia will o� er
a choice of any appetizer, entrée and dessert from the entire menu.
A seasonal menu will be posted on the Kismet website soon.
$40
NECI on Main 118 Main Street, Montpelier, 223-3188
Closed Monday.
$15 LUNCH SPECIALF I R S T C O U R S E O P T I O N S
Jaeger SchnitzelMushroom sauce, mashed potatoes,
sautéed spinach
Leek & Mushroom StrudelWilted frisée, root vegetable purée
D E S S E RT
Daily Menu Selections
$30 DINNER MENUFarmers Seasonal Menu:
changes daily but includes appetizer, entrée and dessert.
S A M P L E A P P E T I Z E R O P T I O N S
Armenian MeatballsSumac-scented onions
and celery root skordalia
Chicken & Dumpling Soup Rich chicken broth, dumplings,
noodles, vegetables
Deviled Egg and Smoked Salmon Plate
Tarragon and capers, house-smoked salmon, pickled shallots, beets
S A M P L E E N T R É E O P T I O N S
Pierogies and Spring Vegetables
Housemade Valentine Farm potato pierogies, Cabot Clothbound
cheddar, onions, glazed spring vegetables, Banyuls beurre blanc
Brined-and-Grilled PT Farms Pork Chop
Housemade spring pea ravioli, Vermont Creamery Bijou,
sautéed kale
Personal Meatloaf PT Farms beef, chorizo,
port-wine-and-rosemary ketchup, onion rings, cumin-glazed
carrot batons
D E S S E RT
Changes daily
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MONTPELIER • BARRESarducci’s Restaurant and Bar
3 Main Street, Montpelier, 223-0229
$12 LUNCH SPECIALNo lunch on Sunday.
Includes a soft drink, creamy tomato-garlic soup and one entrée.
E N T R É E C H O I C E S
Lemon-Poached ShrimpRoasted red peppers, zucchini, olives, walnuts, arugula, black
pepper crostini, citrus-dill vinaigrette
Roasted SalmonBaby carrots and spinach, shaved fennel, mint, fi ngerling potatoes,
mustard vinaigrette
Italian Braised Pulled Pork Pizzetta
Caramelized onions and peppers, fontina, roasted tomatoes, mizuna,
balsamic reduction
$30 DINNER MENUA P P E T I Z E R O P T I O N S
Lemon-Poached ShrimpRoasted red peppers, zucchini, olives, walnuts, arugula, black
pepper crostini, citrus-dill vinaigrette
Crispy-Fried Roasted Red Pepper Risotto
Shaved Parmesan, kale pestobaked, stu� ed Maine mussels,roasted garlic, onions, micro
croutons, fresh herbs, sa� ron aioli, caper relish
E N T R É E O P T I O N S
Roasted SalmonBaby carrots and spinach,
shaved fennel, mint, fi ngerling potatoes, mustard vinaigrette
House Made FettuccineKale, sun-dried tomatoes, asparagus,
olives, white wine pesto sauce, goat cheese, pine nuts
Grilled Six-Ounce NY FiletGarlic mashed potatoes, arugula,
Gorgonzola, roasted tomatoes, Chianti vinaigrette
D E S S E RT O P T I O N S
Maple Pudding CakeDark Chocolate Mocha Mousse
Malted crème anglaise
Passionfruit Mousse
olives, walnuts, arugula, black
Positive Pie (Montpelier) 22 State Street, Montpelier, 229-0453
S TA RT E R O P T I O N S
Fried Zucchini BlossomsStu� ed with spring onions and local chèvre
Kale CaesarBaby kale, fresh Parmesan
E N T R É E O P T I O N S
Pizza Diavolo Arrabiatta sauce, shrimp, scallops, squid, fresh basil
Sweet Pea RavioliPrimavera veggies, spring mushrooms, arugula pesto
Grilled Lamb ChopsRoasted new potatoes, fried Brussels sprouts, gremolata
D E S S E RT O P T I O N S
Patrón XO TiramisuRegular menu selections
$30
Three Penny Taproom108 Main Street, Montpelier, 223-8277
$30 ALL-BEER MENUCrispy Calamari
Rhode Island-style IPA aioli
Rauchbier Pork TenderloinGrilled heirloom carrots, fi g-and-date relish
Chocolate-Stout Pot de CrèmeBlack-and-Tan suds, chocolate-covered pretzels
Cornerstone Pub & Kitchen 47 North Main Street, Barre, 476-2121
Closed Sunday and Monday.
A P P E T I Z E R S E L E C T I O N S
Garden SaladChef’s Soup Selection
Toscano FlatbreadArtichoke hearts, roasted tomato, spinach, fresh thyme
and fresh mozzarella
M A I N C O U R S E S E L E C T I O N S
Half Roasted Organic, Free-Range ChickenHerb-butter-basted chicken served with green beans and
mashed potato in natural pan gravy
Maple-Bourbon-Brined Boneless Pork ChopsSweet potato mash, sautéed spinach, Granny Smith apples
Fresh Potato GnocchiButternut squash purée, kale, candied walnuts and chèvre
D E S S E RT
BTC Dessert JarFlavors change daily
$30
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Positive Pie (Hardwick)87 South Main Street, Hardwick, 472-7126
F I R S T C O U R S E O P T I O N S
Panzanella SaladFresh mozzarella, Italian bread, cherry tomatoes, torn basil, balsamic
Apple-Pear Arugula SaladToasted chickpeas, chèvre ranch
Classic MinestroneHearty vegetable broth, pasta, legumes, fresh herbs
S E C O N D C O U R S E O P T I O N S
Italian Pork LoinSauteed pork cutlets, sun-dried tomatoes, sage, prosciutto
Angel Hair PastaRoasted pignoli nuts, fresh oregano, extra-virgin olive oil,
shaved Parmesan
PizzaGrilled pineapple, crispy pork belly, burrata, arugula
D E S S E RT
Pistachio Panna Cotta
$30
Positive Pie (Barre) 219 North Main Street, Barre, 622-8051
S TA RT E R O P T I O N S
BruschettaFava bean purée, Vermont Creamery goat cheese, fresh thyme, North
Country applewood smoked bacon lemon vin
Fried Baby ArtichokesParmesan, lemon, basil aioli
E N T R É E O P T I O N S
Pappardelle with Seared ScallopsSaffron-shrimp butter, orange zest, lemon juice, white wine, wilted pea
shoots, fresh chives
Shepherd’s PieSpring lamb in gravy, crispy ricotta-potato gnocchi, English peas, baby
carrots, ramps, rosemary, Parmesan
Personal PizzaSpring mushrooms, black truffle, arugula, Parmesan
D E S S E RT
Strawberry-Rhubarb Maple ShortcakeLemon Curd and White Chocolate Terrine
$30
Barnard Inn Restaurant and Max’s Tavern 5518 Route 12, Barnard, 234-9961
Closed Sunday and Monday.
F I R S T C O U R S E O P T I O N S
Poached Egg on ToastDoton Farm fresh egg on our
house-baked focaccia toast with wilted spinach and our pickled
fiddlehead ferns
Local Lettuces & HerbsWith shaved radishes and our
maple-balsamic vinaigrette
Asparagus SoupWith Vermont cream, topped with chive essence and Blythedale Farm
Green Mountain Gruyère
E N T R É E O P T I O N S
Fresh Tracks Farm Rabbit Ravioli
With toasted filberts and sage Vermont brown butter sauce
Housemade Potato GnocchiWith dandelion greens, herbs, spring
garlic, olive oil and shaved Spring Brook Farm Tarentaise
Rainbow Trout FiletLightly pecan-crusted with maple
syrup drizzle and local spring vegetables
D E S S E RT O P T I O N S
White Chocolate CheesecakeWith our black currant preserves
and gluten-free toasted almond crust
Barnard Inn Rhubarb and Green Apple Country Crumble
With brown sugar-oat topping and Ben & Jerry’s vanilla ice cream
$40
SPrING SIGNaTUrE cOckTaIlSRhubarb Margarita
With maple whiskey, cask-aged tequila, rhubarb nectar and lime
Mapletini Vermont Gold vodka, Sapling Maple
Liqueur, Vermont cream and our own maple syrup
$12
Ariel’s Restaurant 29 Stone Road, Brookfield, 802-276-3939
Full descriptions and $40 menu online.
$15 lUNch SPEcIalSaturday and Sunday only,
11:30 a.m.-2:30 p.m.
Small PosoleSavory soup with mild green
or red chiles and hominy, served with tortilla strips, onion, radish,
cilantro and lime
E N T R É E O P T I O N S
Dishes below are examples only; menu changes weekly.
TortasWarm sandwich on a French-
style roll with salsas and pickled vegetables and choice of protein.
Chiles RellenosTwo roasted Poblano chiles stuffed with melted cheese and served with
red chile salsa, crema, pickled red onion and black bean purée
D E S S E RT
PaletasSeasonal fresh fruit popsicle
$30 DINNEr MENUClosed Monday & Tuesday.
A P P E T I Z E R O P T I O N S
Jicama TaquitosGulf Shrimp CevicheDuck Confit Ravioli
PosoleO P T I O N A l C O U R S E + $ 1 0
Seared Hudson Valley Duck Foie Gras
Tamarind and chile guajillo, guava purée, toast
E N T R É E O P T I O N S
Braised Pork ShoulderMole negro, green scallion crema,
masa cake, charred leeks, pickled red onion
Crispy Skate WingArtichoke-and-almond hummus, arugula-and-cilantro salsa verde
Cazuela of Seasonal Vegetables
Corn crêpes, pumpkin seed mole verde
D E S S E RT O P T I O N S
Coconut Tres Leches CakeLime Sorbet
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WHITE RIVER JUNCTION • QUECHEE • SHELBURNEA P P E T I Z E R O P T I O N S
Vermont-Goat-Cheese-and-Caramelized-Onion Tart
Topped with Kalamata olives, rosemary
Crab & Corn HushpuppiesHomemade tartar sauce
Classic EscargotsParsley-garlic butter, browned
panko crumbs
Lamb MeatballsPistachio chimichurri,
yogurt
Chicken Liver MousseBacon marmalade, toast
E N T R É E O P T I O N S
Whole, Roasted TroutGreen Goddess dressing, charred
lemon, roasted new potatoes
“Almost Famous” Lobster Roll
Alex’s secret Maine recipe with fresh lobster, pommes frites
Panko-Coated Chicken BreastTopped with arugula salad,
Parmesan curls, lemon, roasted tomato purée and basil oil
Slow-Roasted Organic Salmon
Roasted pistachio oil, strawberry chutney, Yukon Gold mashed
potatoes
Nightly specials
D E S S E RT
Desserts of the day
$40
The Parker House Inn and Bistro
1792 Quechee Main Street, Quechee, 295-6077
Simon Pearce Restaurant 1760 Quechee Main Street, Quechee, 295-1470
A P P E T I Z E R O P T I O N S
Pork RilletteSlow-braised Berkshire pork,
house-pickled giardiniera, hot-and-sour mustard
Maple-and-Cumin-Roasted Heirloom Carrots
Avocado, red radish, shaved chiles, lovage, powdered pepita, brittle
sumac, crème fraîche
Kale, Blood Orange and Olive Salad
Organic kale, pickled fennel, pignolias, lemon-herb vinaigrette,
Cabot clothbound cheddar
E N T R É E O P T I O N S
Horseradish-Crusted CodCrispy leeks, herb mashed potatoes,
balsamic-shallot reduction
Herb-Brined Misty Knoll Chicken Breast
Red onion tart, Brussels sprouts, garlic and pine nuts,
cinnamon-and-citrus jus
Slow-Braised Ragout of Lamb Pappardelle egg noodles, spring
peas, pearl onions, mint gremolata, mascarpone
Caramelized Caulifl ower Gratin
Lentils, roasted red bell peppers, golden raisins, pepitas, brown-
butter-and-sage caulifl ower purée
D E S S E RT O P T I O N S
Vanilla Bean Crème BrûléeWhite Chocolate
Mousse CakeRaspberry sauce
Callebaut Chocolate Cake Stra� ord Creamery organic vanilla
ice cream, tart, cherry compote
$40
Barkeaters Restaurant97 Falls Road, Shelburne, 985-2830
Closed Monday.
$10 LUNCH SPECIALIncludes a fl atbread and
a garden salad.
F L AT B R E A D
Smoked Salmon With herbed cream cheese,
baby arugula, red onion, capers and smoked salmon
$30 MENUA P P E T I Z E R O P T I O N S
Prince Edward Island Mussels
Vermont butter, garlic, lemon, white wine, grilled baguette
Fried OystersLightly battered and served with
chipotle-orange aioli
Baby Arugula & Quinoa Salad
Sweet potatoes, dried cranberries, scallions, quinoa, toasted almonds
and Bayley Hazen blue cheese tossed with house made
Green Goddess dressing
E N T R É E O P T I O N S
Grilled Monkfi shMarinated monkfi sh medallions fi nished with black olive sauce,
lemon-caulifl ower mash
Mushroom-Barley Risotto (Vegan Available)
Toasted barley, garlic, mushrooms, vegetable stock, fresh herbs,
shaved Parmesan
Short Rib TacoSlow-roasted beef short ribs,
red cabbage, avocado, cilantro, spicy mayo; served with rice
and beans
D E S S E RT O P T I O N S
Double Chocolate Brownie Sundae
Lemon Layered CheesecakeFresh berries
The Tuckerbox1 South Main Street, White River Junction, 359-4041
A P P E T I Z E R O P T I O N S
Mushroom Vegetable SoupIt’s Finally Spring Salad
Arugula, toasted walnut, strawberries, goat cheese, pomegranate-olive oil dressing
Crispy Phyllo Cheese RollsGolden-crisp pastry rolls with Turkish white cheese and parsley
E N T R É E O P T I O N S
Beef DolmasSweet yellow and red peppers and Swiss chard stu� ed with Turkish seasoned
beef, rice and vegetables and served with yogurt sauce
Ratatouille EggplantRoasted eggplant wrapped around carrots, potatos, peas, mixed peppers,
mushrooms, tomatoes, green beans and zucchini
Ottoman StewMarinated chicken with potatoes, carrots, onions, garlic, fresh herbs and
Turkish spices served with Turkish rice pilaf
D E S S E RT O P T I O N S
Poached Fig and ApricotStu� ed with toasted walnut and served with vanilla ice cream
Maple-Walnut BaklavaOur phyllo is made from scratch by our chef, stu� ed with walnuts, then
fi nished with Vermont maple syrup and crushed pistachio.
$30
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BURN
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W HA
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La Villa Bistro & Pizzeria3762 Shelburne Road, Shelburne, 985-2596
A P P E T I Z E R O P T I O N S
Potato Gnocchi with Kale PestoCaprese Salad
With housemade roasted garlic mozzarella
E N T R É E O P T I O N S
RisottoAsparagus, peas, prosciutto and Parmesan
Local-Lamb RagúTossed with housemade pappardelle
Housemade FettuccineWith roasted red pepper pesto, artichokes,
sundried tomatoes and basil
D E S S E RT
Trio of Housemade Gelati
$30
The Bearded Frog5247 Shelburne Road, Shelburne, 985-9877
$40 CURRY-MEETS-CREOLE MENU
S TA RT E R O P T I O N S
Green-Curry-Barbecued Lamb RibsLentil-crusted fried green tomato
Indian Curry Hominy CakesWatermelon jicama slaw, tamarind yogurt
Chicken, Andouille & Apricot SatayNaan, harissa remoulade, mint chutney
E N T R É E O P T I O N S
Red Curry Étou� éeSeared scallops and poached pangasius with sa� ron risotto
Chicken-Fried TofuChickpeas and rice; curried, fried okra; yellow-curry-coconut gravy
Grilled Pork Rib EyeCurried collard greens, Creole-spiced grits, pickled peach, ginger compote
D E S S E RT O P T I O N S
Coconut-Lemongrass Crème Brûlée
Spiced Pecan PiePear-Ginger Sorbet
Tourterelle3629 Ethan Allen Highway, New Haven, 453-6309
Closed Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Tourterelle SaladArugula, artichokes, roasted pecans, cranberries and Vermont Creamery
Bonne Bouche goat cheese in balsamic vinaigrette
Soupe du JourTomato-fennel bisque with shaved
grana Padano cheese
Sashimi de Coquilles St. Jacques
Diver scallop sashimi with vanilla oil, fresh lime and jalapeño served
over rice noodles
Crêpe SaisonnièreCrêpe fi lled with homemade
Andouille sausage, roasted peppers and smoked mozzarella
E N T R É E O P T I O N S
Château Bistro SteakGrilled Brant Farm hanger steak
with local German butterball potatoes and asparagus in shallot
demi-glace
Omble ChevalierGrilled arctic char served over
roasted hazelnut quinoa and lemon-mint vinaigrette
Délice VégétarienMixed mushroom-and-tru� e risotto
with grilled wild leeks
D E S S E RT O P T I O N S
Rhubarb CrispServed with homemade ice cream
Chocolate Orbit CakeWhipped cream
Rose Petal Panna CottaRhubarb syrup
$40
Starry Night Café5371 Route 7, Ferrisburgh, 877-6316
Menu subject to change. Closed Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Artichoke Bisque Merguez sausage, pesto gremolata
Charred Carrot and Shaved Watermelon Radish SaladToasted sunfl ower seeds, mixed greens, Blythedale Farm Gruyère,
honey-ginger vinaigrette
E N T R É E O P T I O N S
Grilled Misty Knoll Chicken BreastAsparagus-cheddar bread pudding, wilted greens,
shiitake mushroom tapenade
Preserved Lemon CavatelliCipollini onions, mixed olives, roasted red pepper sauce and Parmesan crisps
Maple-Pecan Encrusted duBreton Pork LoinBlue cheese mashed potatoes and orange-balsamic reduction
D E S S E RT
Curried Carrot Cake Goat cheese frosting, maple-walnut praline
$40
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BRISTOL • VERGENNES • MIDDLEBURY3 Squares Café
221 Main Street, Vergennes, 877-2772
A P P E T I Z E R O P T I O N S
Tortilla SoupRoasted corn, black beans, queso
anejo
Field Green SaladCacao- and peppercorn-crusted
local goat cheese, key lime vinaigrette
Tuna TostadaAvocado crema, pickled radish
EmpanadasLocal braised goat,
guajillo-chipotle salsa
E N T R É E O P T I O N S
PastelónPlantain and red bean casserole,
green olives, queso fresco
Banana Leaf FishRed snapper, pineapple-mango salsa,
coconut rice
Caribe Fish and ChipsTecate-battered dorado, yucca fries
Marinated Skirt SteakPico de gallo, rice and beans
SancochoDominican stew with
smoked pork belly and chicken
D E S S E RT O P T I O N S
Tres LechesChurros with dark mole
Trio of House Tru� esCaribe lime custard
$20
Bar Antidote35 C Green Street, Vergennes, 877-2555
Additional options available at bartantidote.com. Closed Sunday and Monday.
$30 PRESCRIPTION #1Caribbean Beef Patties
Caribbean-spiced, braised Vermont beef, mixed with plantains, sweet
potatoes, scallions and fresh cilantro, wrapped in pastry. Served
with a banana dipping sauce
Pig MacGrilled local pork burger topped with braised pork belly, house-
cured bacon, tobacco onions and a Carolina-style barbecue sauce
Beer FloatCraft dark ale topped with
homemade vanilla-Bourbon ice cream, fresh whipped cream, shaved
white chocolate and a cherry
$30 PRESCRIPTION #2Ramp Tacos
Grilled asparagus, pickled ramps, Orb Weaver Farm cheese topped
with a shiitake mushroom and ramp mojo. Served on grilled corn tortillas
Vermont Noodle BowlBraised Misty Knoll Farms chicken,
pea sprouts, carrots, and Vermont Pasta Company fresh ramen noodles.Served in an egg-drop-hot-and-sour broth topped with fresh cilantro and
pickled ramp
Strawberry-Rhubarb Upside-Down Cake
Individually baked spice cake with brown butter strawberry-
rhubarb glaze
The Bobcat Café & Brewery 5 Main Street, Bristol, 453-3311
F I R S T C O U R S E O P T I O N S
Butternut Squash BisqueBaby Arugula Salad
Grapefruit-poppy-seed vinaigrette, honey cashews, Vermont chèvre
Bacon-Polenta FriesWilted radicchio salad and roasted tomato jam
S E C O N D C O U R S E O P T I O N S
Vermont Yogurt-and-Green-Onion Couscous CakesPreserved lemon, arugula salad, cashews, olive tapenade
Shallow-Poached CodBacon-and-white-bean stew
Braised Vermont Pork Enchilada VerdeChipotle-cabbage salad, pepitas, roasted Poblano peppers
T H I R D C O U R S E O P T I O N S
Choice of Chocolate, Fruit or Maple Dessert
$30
51 Main at the Bridge51 Main Street, Middlebury, 388-8209
Closed Sunday and Monday.
S A L A D O P T I O N S
Greek SaladGreens, tomatoes, shaved fennel,
feta cheese and toasted pistachios dressed with lemon vinaigrette
Caesar SaladRomaine hearts, croutons and
shaved clothbound cheddar cheese tossed in our house Caesar dressing
E N T R É E O P T I O N S
Duclos & Thompson Farm Lamb & Beef Burger
Feta, local ramp aioli, watercress and lemon chutney
Brazilian Shrimp StewSautéed black-tiger shrimp
simmered in a delicate combination of tomatoes and coconut milk with
just the right amount of heat. Served over Brazilian rice
Southern Fish-and-ChipsU.S.A. sustainable, farm-raised catfi sh dredged in a cornmeal
fl our. Served with coleslaw and a housemade Cajun tartar sauce
IPA Mac-and-CheeseLocal IPA, Vermont cheddar,
applewood-smoked bacon, tossed with penne and topped with sage-
rosemary breadcrumbs
D E S S E RT O P T I O N S
Baklava SundaeHomemade baklava with Kingdom Creamery vanilla ice cream, topped
with honey caramel and whipped cream
“51” MousseOur famous chocolate mousse is
very rich without being overly sweet.
$30
D R I N K S P E C I A L S
$5 Vermont pints$5 Glasses of select wines or
bottles for $19.51$5 House-infused cocktails
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Fire & Ice Restaurant26 Seymour Street, Middlebury, 388-7166
A P P E T I Z E R O P T I O N S
Blackened Prime Rib StripsBlackened prime rib strips sautéed with mushrooms
and grape tomatoes
EscargotsIn Burgundy, garlic and herb butter,
served with French bread
NachosOur fried-to-order tortilla chips with
cheddar-jack, black olives, green onions, black beans and jalapeños
A trip to our famous salad bar
E N T R É E O P T I O N S
Grilled Atlantic SalmonO� ered in teriyaki sauce, raspberry
glaze, lemon-and-butter or blackened with a side of Hollandaise
Pasta PrimaveraRich and creamy alfredo with snow
peas, carrots, mushrooms and broccoli
Whiskey Barrel SteakEight-ounce USDA choice sirloin
marinated in our top secret Maker’s Mark-and-maple-syrup marinade
Champagne ChickenTwo chicken breasts sautéed with
mushrooms fi nished with our Champagne cream sauce
D E S S E RT O P T I O N S
Vermont Mud PieMocha ice cream pie served with hot
fudge and whipped cream
Crème BrûléeRich egg custard with a crisp, broiled
sugar top and whipped cream
New York-Style CheesecakeWith strawberries
$30
Two Brothers Tavern86 Main Street, Middlebury, 388-0002
Menus also available downstairs at Two Brothers Lounge & Stage.
$13 LUNCH SPECIALStreet Cart-Style Vegetarian Gyro
Hummus, pickled red onion, roasted red pepper, arugula, feta,
tzatziki, pita
$30 DINNER MENUF I R S T C O U R S E O P T I O N S
Arugula SaladChamplain Valley Triple Cream, grilled asparagus, pear tomatoes,
white balsamic vinaigrette
Roasted Beet SaladGoat cheese, fi eld greens,
candied walnuts, Asiago chips, maple-sherry vinaigrette
Cheddar-Ale SoupS E C O N D C O U R S E O P T I O N S
Portobello NapoleonGrilled portobello mushroom,
sliced tomato, fresh mozzarella, basil, EVOO, balsamic reduction,
microgreens
Grilled Swordfi shGrilled pineapple salsa, roasted pear tomato, herbed brown rice, scallion
Rack of LambGrilled asparagus, roasted sweet
potato, red-wine-cherry sauce
D E S S E RT O P T I O N S
Peanut Butter PieChocolate Porter CakeMixed Berry CrumbleVanilla ice cream and mint
Apple CrispChocolate-Kahlua mousse
D R I N K S P E C I A L S
The Vermont MuleSwitchback Citra Pils
Woodchuck Gumption CiderVermont Maple MojitoDunc’s Mill maple rum with
fresh mint and lime
The Lobby7 Bakery Lane, Middlebury, 989-7463
S TA RT E R O P T I O N S
Grilled Octopus SaladGrilled red potatoes, arugula, pepperoncini, red-wine-oregano vinaigrette
Prosciutto Wrapped AsparagusPanko-crusted deep-fried egg with bacon vinaigrette
Roasted Beet SaladRicotta, pickled onions, greens, pistachio vinaigrette, toasted pistachios
E N T R É E O P T I O N S
Bouillabaisse RisottoWhite clams, shrimp, mussels and cod in sa� ron risotto
Balsamic Barbecue-Grilled Chicken StatlerWarm red potato salad, haricots verts, shallot-tarragon vinaigrette
Potato-Tofu Gnocchetti PuttanescaGrilled vegetables, Parmesan cheese
D E S S E RT O P T I O N S
Lemon Curd TartFresh raspberries, toasted meringue
Grilled Peach BakeOat crumb topping, whipped mascarpone
Strawberry SorbetBasil gastrique, balsamic drizzle
$40
Storm Café3 Mill Street, Middlebury, 388-1063
Closed Monday.
A P P E T I Z E R O P T I O N S
BBQ Pork SlidersVermont-raised, slow-roasted pulled
pork, apple and red cabbage slaw
PEI MusselsPrince Edward Island Mussels, zesty
chili broth with white wine, lime juice, ginger, garlic, cilantro and
julienne vegetables
Spring SaladMixed greens, sunfl ower seeds, red onion, radishes, strawberry vinaigrette, Vermont Creamery
chèvre
Apple-Cheddar Ale SoupHomemade with local apples, Cabot Creamery cheddar and Switchback
Ale
E N T R É E O P T I O N S
Black River Meats SirloinChar-broiled sirloin, locally grown
wild mushrooms, roasted red peppers, Port wine demi-glace
Vermont Fresh RavioliSmoked-mozzarella-and-roasted-
red-pepper ravioli, housemade marinara, spinach, roasted eggplant
Northeast Harvest Whitefi shSeasonal fresh whitefi sh baked
with fresh tomatoes, basil, white wine and garlic
Misty Knoll ChickenBourbon-maple-glazed grilled
Misty Knoll Farm chicken, spicy peach chutney
D E S S E RT O P T I O N S
Chocolate Brownie SundaePanna Cotta
Fresh berries
Homemade Seasonal Sorbet
$40
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BRANDON • RUTLAND • MENDONCafé Provence
11 Center Street, Brandon, 247-9997
$15 LUNCH SPECIALA P P E T I Z E R
Rustic Tomato SoupE N T R É E O P T I O N S
Mini Seafood StewFeaturing fi sh of the day, mussels,
shrimp and bay scallops
Chicken NiçoiseWith garlic mashed potatoes
Blue Ledge Farm Goat-Cheese Cake
With mushroom-barley risotto and balsamic reduction
D E S S E RT
Crêpe SuzetteWith vanilla ice cream and
orange-caramel sauce
$30 MENUA P P E T I Z E R O P T I O N S
Caesar Salad in a Crispy Cheese Cup
With Vermont goat cheese and mesclun greens
Red-Beet NapoleonWith creamy Vermont goat cheese
and mesclun greens
Curried Calamari on Forbidden RiceE N T R É E O P T I O N S
Shrimp ProvençalOver homemade cavatelli with
lemon-butter sauce
Stu� ed Chicken BreastOver garlic mashed potatoes
with a duo of sauces
Baked Mushroom-Barley Risotto
Wrapped in phyllo with basil-pesto cream sauce
D E S S E RT O P T I O N S
Stu� ed CrêpeWith orange-strawberry cream
and chocolate sauce
Fruit TartletWith raspberry coulis
The Red Clover Inn & Restaurant7 Woodward Drive, Mendon, 775-2290
Closed Tuesday and Wednesday.
A P P E T I Z E R O P T I O N S
Potato & Leek SoupPortuguese EscargotsSeasonal House Salad
E N T R É E O P T I O N S
Pan-Roasted QuailBrussels sprouts, fi ngerling potato hash, pomegranate demi-glace
Pan-Seared Faroe Island SalmonKa� r lime-scented jasmine rice, grilled asparagus, citrus beurre blanc
Housemade CavatelliOven-roasted tomatoes, wilted greens, mushrooms,
vin blanc, balsamic reduction
D E S S E RT O P T I O N S
House Crème BrûléeCheesecake
Fruit compote, berry coulis, whipped cream
$40
Roots the Restaurant51 Wales Street, Rutland, 747-7414
Closed Monday.
S O U P O P T I O N S
Curry Coconut-SquashYoder Farm Bean and
Vegetable
A P P E T I Z E R O P T I O N S
Beet SaladThai Chile Mussels
Cheese FondueFried Gnocchi
E N T R É E O P T I O N S
Stu� ed Pork LoinVermont pork loin stu� ed
with ricotta, spinach, roasted garlic and artichoke hearts and served over
smashed potatoes with a pork demi-glace
Seafood PastaHousemade fettuccine tossed with mussels, shrimp, scallops, spinach,
tomatoes and portabella mushrooms in a basil cream sauce
Grilled SalmonFresh salmon fi llet grilled to medium
with a chipotle and honey glaze, served over cheddar polenta
and topped with a cilantro-and-apple salad
Stu� ed PortabellaA portabella mushroom cap baked
with farro, leeks, quinoa, fresh herbs, mozzarella cheese and tomato and
served over spinach-and-Parmesan risotto.
Steak SaladLocal skirt steak grilled to your taste
and served over a salad of greens, tomatoes, mushrooms, onions and
blue cheese tossed in a roasted red pepper vinaigrette
D E S S E RT O P T I O N S
Vanilla Crème BrûléeLemon-Olive-Oil Torta
Lemon cake with coconut-lemon mascarpone frosting, lemon coulis
and whipped cream
Chocolate Mousse CakeFlu� y, light chocolate mousse served
between layers of rich chocolate cake, topped with whipped cream
$40
Southside Steakhouse170 South Main Street, Rutland, 772-7556
S A L A D O P T I O N S
Classic SaladMixed greens, balsamic vinaigrette, toasted onions
Roasted BeetBlue cheese, pistachio, watercress
Tomato OnionChopped red onion, blue cheese
E N T R É E O P T I O N S
Filet MignonClassic béarnaise, potato
Wet-aged Sirloin SteakCognac cream, potato
Grilled Swordfi shCucumber-cilantro-dill salsa, fi ngerling potato
Pan-Seared ScallopsCreamy risotto
D E S S E RT O P T I O N S
Cheesecake or Crème Brûlée
$30
RESTAURANT WEEK!With our credit card rewards, spending’s never been so sweet.
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This credit union is federally insured by the National Credit Union Administration. *APR=Annual Percentage Rate. The Visa® Platinum Reward Card has rates as low as 7.95% APR. 5.95% APR applies to the Visa® Platinum Card without rewards. The APRs are variable and can change based on the Wall Street Journal Prime Rate plus a margin of 4.70% on the Visa® Platinum Reward Card and 2.70% on the Visa® Platinum. Rates quoted are “as low as” and may vary based on your individual credit. **Double reward points only earned on purchases made at Vermont restaurants between April 24 and May 24, 2015. Not valid for cash advances or balance transfers. Must be a member of the Credit Union to obtain a credit card. All loans are subject to approval.
Reward yourself by supporting Vermont Restaurant week. Earn double points for every dollar that you spend in a Vermont restaurant from April 24 through May 24.**
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