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APRIL 25-MAY 4
MENU & EVENT GUIDEAPRIL 25-MAY 4, 2014
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
VBC.239.14 VC Restaurant Week Menu Guide Ad: 4.75" x 5.56"
Websterville, Vermont • 800.884.6287 • vermontcreamery.com •
for 30 years.30 years.30For thirty years, Allison Hooper and
years.For thirty years, Allison Hooper and
years.Bob Reese have partnered with local chefs to bring the bounty of Vermont dairy farms to the table. We invite you to make Vermont Creamery part of your Restaurant Week experience.
Join us online or at the creamery.
making cheesebetter
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From this
To this!Fresh, local
food starts here.
GREATER CENTRAL VERMONT AREACentral Vermont Solid Waste Management Districtwww.cvswmd.org • (802) 229-9383
CHITTENDEN COUNTYChittenden Solid Waste Districtwww.cswd.net • [email protected](802) 872-8111
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Chefs, farmers and foodies will converge to celebrate the state’s vibrant local food culture during the 5th annual Vermont Restaurant Week.
For 10 days, 97 restaurants in Burlington, Stowe, Montpelier, Rutland and beyond will o� er special prix-fi xe menus at one of three price points — $15, $25 or $35 per person — depending on the fare. Try lunch and breakfast specials for $10 or less.
Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s incredible farmers and artisan food producers. Vermont is a leader in the farm-to-table movement and boasts more craft brewers and cheesemakers per capita than any other state.
A packed week of foodie events (see pages 6 and 7) kicks o� on Thursday, April 24, with the Sweet Start Smackdown, a festive dessert competition among 10 of the state’s most talented pastry chefs, at the Higher Ground Ballroom in South Burlington. Scores from celebrity judges and attendees decide which concoction will be named Vermont Restaurant Week’s Signature Sweet.
On Sunday evening, April 27, at Big Picture Café & Theater in Waitsfi eld, fi lm fans will enjoy a screening of Tampopo. The prescreening cocktail hour features Japanese-inspired popcorn snacks, a ramen bar, brews from Switchback Brewing Company, specialty cocktails made with Vermont Spirits and an introduction from Seven Days arts writer Ethan de Seife.
Teams of food-trivia fanatics compete for prizes at the Culinary Pub Quiz at ArtsRiot in Burlington on Tuesday, April 29. Register your team by April 25 at vermontrestaurantweek.com.
Is local booze the sleeping giant of Vermont value-added agriculture? Discuss the topic at our Farm-to-Bottle Foodie Salon on Wednesday evening, April 30, at South End Kitchen in Burlington. The panel includes agronomic and soils specialist Heather Darby, Vermont Spirits whiskey distiller Joe Buswell, Lincoln Peak Vineyard manager Sara Granstrom, and Citizen Cider co-owner Kris Nelson.
On Saturday, May 3, at Red Square, fi ve area bartenders compete in the Bartender Brawl with their versions of moonshine punch featuring Vermont Spirits’ Black Snake Whiskey. Come show your support, taste some creative mixtures and sample cheese from Vermont Creamery at the festival’s fi nal event.
A� ordable childcare is also part of the deal. Parents can enjoy a quiet dinner for two knowing their kids are safe and supervised at the Greater Burlington YMCA. Professional childcare providers will be on duty the evenings of Friday, April 25, and Saturday, April 26. See page 5 for preregistration details.
Hungry to give? Donate to Vermont Foodbank — the benefi ciary of Restaurant Week — by contributing the money you saved on your eating adventures to this worthy cause. Just $1 can buy three meals for Vermonters in need! In addition to all the love you send Vermont Foodbank this week, Seven Days will donate 10 percent of sponsorship fees and 100 percent of event admissions.
The Vermont Community Foundation’s Food and Farm Initiative will match our total donation up to $5,000. Please help us connect all Vermonters with healthy, local food. Go to the Vermont Restaurant Week website for more details.
Vermont Restaurant Week coincides with publication of the 2014 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.
APRIL 25-MAY 4T O B E N E F I T
Been meaning to try that restaurant everyone’s been talking about? Now’s your chance to dig in!
Vermont Restaurant
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Browse menus and events on your phone, tablet or desktop at:vermontrestaurantweek.com
3 Squares Café ...............................2984 Main Sports Grill ......................20A Single Pebble Restaurant .......... 9Antidote ...........................................29Ariel’s Restaurant .......................... 27ArtsRiot Kitchen .............................. 9Asiana House (Burlington) ........... 9Asiana House (Montpelier) .........24August First Bakery & Café ..........10� e Bagel Place ............................... 17Barkeaters Restaurant ................28� e Bearded Frog ..........................29Big Picture � eater and Café ........22Black Krim Tavern .........................28Black Sheep Bistro ........................30Blue Cat Steak & Wine Bar ...........10Blue Paddle Bistro .........................20Bluebird Barbecue .........................10Bluebird Coffee Stop......................10Bluebird Tavern ...............................11� e Bobcat Café & Brewery .........31Café Mediterano ............................20Café Provence (Brandon) .............31Café Provence on Blush Hill (Waterbury) .................23Capitol Grounds Café ....................24Church & Main .................................11City Market/Onion River Co-op .........11Cornerstone Pub & Kitchen ........ 27� e Daily Planet ...............................11Das Bierhaus ...................................12El Cortijo Cantina & Taqueria .........12� e Elusive Moose ........................22Farmhouse Tap & Grill...................12Fire and Ice ......................................30
Guild Fine Meats .............................12Guild Tavern ..................................... 17Halvorson’s Upstreet Café ............13Healthy Living Café ........................ 17Hen of the Wood (Burlington &Waterbury) ........................................ 8Hunger Mountain Coop Deli and Café ...........................................25J. Morgan’s Steakhouse ...............25Junior’s Italian .................................19Juniper ..............................................13Kismet ..............................................25� e Kitchen Table Bistro ..............21L’Amante Ristorante ......................13La Brioche Bakery..........................25La Villa Bistro & Pizzeria ..............28� e Lake-View House .................... 17Leunig’s Bistro & Café ....................13� e Lobby ........................................30� e Mad Taco (Waitsfi eld & Montpelier) ....................................... 8Maple City Diner .............................21Michael’s on the Hill ......................23� e Mule Bar ....................................19NECI on Main ..................................26New Moon Café ...............................14One Federal Restaurant & Lounge ..........................................21Pauline’s Café...................................18Piecasso Pizzeria & Lounge .......24Pizza Barrio ......................................14Pizzeria Verità .................................14Positive Pie (Hardwick) ................24Positive Pie (Montpelier) .............26Positive Pie Tap & Grill ................. 27
Prohibition Pig ...............................23Pulcinella’s........................................18� e Red Clover Inn & Restaurant ...................................31� e Reservoir Restaurant and Tap Room ................................23Revolution Kitchen ........................14Roots the Restaurant ....................31Salt ....................................................26San Sai Japanese Restaurant .........15Sarducci’s Restaurant & Bar 26The Scuffer Steak & Ale House 15Shanty on the Shore ......................15Sherpa Kitchen ...............................16Silver Palace ....................................18Simon Pearce Restaurant ...........28� e Skinny Pancake (Burlington & Montpelier) ............................... 9Sonoma Station..............................21South End Kitchen .........................16� e Spot ............................................15Sweetwaters ....................................16� ree Brothers Pizza & Grill.........19� ree Penny Taproom .................. 27Timbers Restaurant ......................22Toscano Café & Bistro ..................22Tourterelle .......................................29Two Brothers Tavern ....................30Vermont Tap House ......................20� e Whiskey Room at Rí Rá Irish Pub .................................16� e Windjammer Restaurant & Upper Deck Pub ..........................18Wooden Spoon Bistro ...................19
97 PARTICIPATING RESTAURANTS SPRING ROAD TRIP! browse by town...(Multiple locations) ........... 8Barre .................................... 27Brandon ...............................31Bristol ...................................31Brookfi eld ........................... 27Burlington ............................ 9Colchester ...........................19Essex Junction .................20Hardwick .............................24Mendon ................................31Middlebury .........................30Montpelier ..........................24New Haven .........................29Plainfi eld............................. 27Quechee ..............................28Randolph ............................28Richmond ............................21Rutland ................................31Shelburne ...........................28South Hero .........................20South Burlington ............... 17St. Albans ...........................20Stowe...................................24Vergennes ..........................29Waitsfi eld ...........................22Waterbury ..........................23Waterbury Center.............23Williston ..............................20Winooski ..............................19
Help us doubleour donation!Last year, with your help, we raised more than $6000 for the Vermont Foodbank. This year, the Vermont Community Foundation’s Food and Farm Initiative will match our total donation up to $5000.
Please help us connect all Vermonters with healthy, local food.Donate today at: vermontrestaurantweek.com
vermontrestaurantweek.com
Learn more about the statewide plan
to strengthen Vermont’s food system www.VTFoodAtlas.com
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Two springs of mint—
Ice cubes—
2 oz. Vermont Spirits White Vodka—
1 oz. Aperol or Campari—
3/4 oz. simple syrup—
3/4 oz. fresh lemon juice—
1-1.5 oz. Switchback Ale
the
CHAMPLAIN SUNSET
2 oz. Vermont Spirits White Vodka
Visit Vermont’s Original Craft Distillery5573 Woodstock Road • Quechee • 866-998-6352 • vermontspirits.com
Sippin’ on Sunset
ASK FORIT DURING
RESTAURANTWEEK
4t-vtspirits-rw14.indd 1 4/14/14 6:35 PM
Connecting all Vermonters with healthy, local food.
vermontcf.org/localfood
We are proud to sponsor Vermont Restaurant Week and support the Vermont Foodbank.
Thanks to everyone who makes a difference.
4t-VtCommunityFoundation041614.indd 1 4/14/14 6:46 PM
Culinary Pub Quiz* TUESDAY, ApRIL 29
Play seven rounds of delicious trivia — including questions about food in music and movies. The top team will win an epic bowling party at Champlain Lanes on Shelburne Road. Hosted by ArtsRiot and emceed by Top Hat Entertainment, the evening promises plenty of prizes and delicious treats. Preregister your team (required) by Friday, April 25, at vermontrestaurantweek.com.
ArtsRiot, 400 Pine Street, Burlington. Doors 6 p.m., trivia 6:30-9 p.m. Preregistration is required. Free. Info, 540-0406.
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* THURSDAY, ApRIL 24
Dessert comes first at this Restaurant Week-eve kick-off battle, where pastry chefs from around the state compete and foodies feast. Scores from celebrity judges — James Beard winner, “Chopped” champion and two-time knight Jean-Louis Gerin; Lyric Theatre Company’s executive director Syndi Zook; and Mirabelles co-owner Andrew Silva— and votes from you decide the winner of Vermont Restaurant Week’s Signature Sweet. Guests have an hour and a half to taste every tempting dessert, and will have three tokens with which to choose their favorites — all while enjoying a cash bar and Latin jazz from Burlington psychotropical band Guagua. Get your tickets early, this event will sell out.
Higher Ground Ballroom, 1214 Williston Road, South Burlington. 7-9 p.m. Tickets: $15 advance/$20 day of: highergroundmusic.com
The 2014 Chef - testants • Lisa Curtis, The Sweet Spot• Jozef Harrewyn,
Chef ’s Corner • Erika LeBlanc,
Madeleine’s Bakery• Barbara Bacchi,
Vermont Moonlight Cookies• Debbie Dolan Burritt,
Sweet Crunch Bakeshop• Andrew LeStourgeon,
Little Sweets at Hen of the Wood
• Nick Logan, Logan’s of Vermont
• Emily Conn, Bakery at the Farmhouse Kitchen
• Stefano Cicirello, Dolce VT• Michelle Cunningham &
Lauren Deitsch, Doughnut Dilemma
EVENT SCHEDULE
TRIVIAconTesT
The mAIn
eVenT
Parents’ Night Out☛ FRIDAY, APRIL 25 & SATURDAY, APRIL 26
Even foodies with kids have no excuse to miss out on Restaurant Week. Thanks to the
expert childcare providers at the Greater Burlington YMCA, parents can enjoy a Friday or Saturday night on the town while their kids have fun at the Y.
Childcare is available Friday, April 25, from 6 to 8:30 p.m., and Saturday, April 26, from 5:30 to 8 p.m. Food and beverage are included in the reduced fee: $12 (members), $20 (nonmembers) per child; ages 2 through 12. Participation is limited to 42 children per night. Preregistration is required.
Call 862-9622 to sign up your kids, and don’t forget to make your dinner reservations ASAP. Weekend tables fi ll up fast!
Tampopo☛ SUNDAY, APRIL 27
Tampopo, arguably the fi nest fi lm by the late master director Juzo Itami, uses an unconventional story structure to celebrate, question and marvel at all things gustatory. If you ever wanted to know how to make the perfect bowl of ramen, or what you should eat when you’re trapped in a yakuza shootout, Tampopo can help. It is also guaranteed to make you hungry.
The prescreening cocktail hour features Japanese-inspired popcorn snacks, a ramen bar, brews from Switchback Brewing Company, specialty cocktails made with Vermont Spirits and an introduction from Seven Days arts writer Ethan de Seife.
Big Picture Café & Theater, 48 Carroll Road, Waitsfi eld. Cocktail hour 4 p.m., movie 5 p.m. $9. Info, 496-8994.
Salon: Farm-to-Bottle☛ WEDNESDAY, APRIL 30
Are cider apples more valuable than “eating” apples? Will Vermont brewers ever be able to rely solely on local grains and hops? Just how many people travel to Vermont to sip our drinks? Join a trio of drink producers — as well as UVM agronomist Heather Darby — as they discuss the challenges and opportunities of Vermont’s growing beer, wine, cider and spirits industries. Free samples from our sponsors and light hors d’oeuvres available before the discussion.
• Sara Granstrom, Manager, Lincoln Peak Vineyard
• Heather Darby, Agronomic and soils specialist, University of Vermont Extension
• Joe Buswell, Whiskey distiller, Vermont Spirits
• Kris Nelson, Co-owner, Citizen Cider
South End Kitchen, 750 Pine Street, Burlington, 5:30-7 p.m. RSVP required at vermontrestaurantweek.com. $5 donation. Info, 864-0505.
Do you Instagram?Foodies everywhere love posting photos of their food to Instagram — leaving the rest of us hungry and jealous! If you’re ready to brag about your Restaurant Week adventures, upload your shots with the hashtag #vtrw and they will display in our online photo gallery. The top three pics of the week will win the photographer dinner for two at a participating local restaurant. Watch the action all week at vermontrestaurantweek.com.
of drink producers — as well as UVM agronomist Heather Darby — as they discuss the challenges and opportunities of Vermont’s growing beer, wine, cider and spirits industries. Free samples from our sponsors and light hors d’oeuvres available before the
FOODIE FLICK
SALON
CHILD CARE
CONTEST#vtrw
EVENT SCHEDULE
The Bartender Brawl☛ SATURDAY, MAY 3
Don’t throw in the towel yet! Finish your Restaurant Week adventure at this rowdy cocktail competition. Come sample di� erent batches of “moonshine punch” featuring Vermont Spirits’ Black Snake Whiskey made by local bartenders. The winning recipe, determined by your votes, will be named the signature cocktail of next year’s Vermont Restaurant Week. Come show your support, taste some creative mixtures and sample cheese from Vermont Creamery at the festival’s fi nal event. The bartenders are:
• Ross Meilleur, Red Square• Megan McGinn, Hen of the Wood (Burlington)• Ellington Wells, Pizzeria Verità• Jayson Willett, Crop Bistro• Kyala Schenck, Soto Enoteca
Red Square, 136 Church Street, Burlington. 3-5 p.m. $10 at the door. Info, 864-5684.
FINALEPARTY
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SPECIAL EVENTS
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TELL THE WORLD HOW
GREAT VERMONT TASTES!
Tag your tweets and Instagrampics with
#vtrw
Like us on Facebook and mention us in
your posts!
Menus in this section will be o� ered April 25-May 4 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 25 ............................................................. ................................. ........................................................ .............................. ......................
Sat., April 26 ............................................................. ................................. ........................................................ .............................. ......................
Sun., April 27 ............................................................. ................................. ........................................................ .............................. ......................
Mon., April 28 ............................................................. ................................. ........................................................ .............................. ......................
Tue., April 29 ............................................................. ................................. ........................................................ .............................. ......................
Wed., April 30 ............................................................. ................................. ........................................................ .............................. ......................
Thu., May 1 ............................................................. ................................. ........................................................ .............................. ......................
Fri., May 2 ............................................................. ................................. ........................................................ .............................. ......................
Sat., May 3 ............................................................. ................................. ........................................................ .............................. ......................
Sun., May 4 ............................................................. ................................. ........................................................ .............................. ......................
R E S E RVAT I O N P L A N N E R
= New participant in 2014
= Featuring rotating Switchback specials
= This restaurant is known to compost its food scraps in the Chittenden and Central Vermont Solid Waste Districts
= Serving Vermont Restaurant Week’s signature cocktail “The Champlain Sunset”
The Mad Taco 72 Main Street, Montpelier, 225-60382 Village Square, Waitsfi eld, 496-3832
Just for Restaurant Week, co-owner Joey Nagy is putting requests for nachos
to rest. “I’ll only serve nachos this one time, so they’d better be badass,” he says.
Look for a very special version, featuring uncommon cuts of local meat.
$25
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.
$35
A Single Pebble133 Bank Street, Burlington, 865-5200
A Single Pebble will offer a special tasting menu for Restaurant Week. The menu is for the whole table and consists of small portions of
regular menu fare, specials and dishes that will never appear anywhere else. What you receive is up to the chef. Each dish is brought to the table as soon
as it is ready and is meant to be shared family-style.
The tasting menu is available as either vegetarian or nonvegetarian. Due to the communal nature of the meal, A Single Pebble cannot
accommodate special dietary restrictions or allergies.
Below is a sample menu. Restaurant Week offerings may differ from those listed below.
Thai Red Curry SoupCrispy Lotus Chips
Garlic-Chive DumplingsMomofuku-Style Pulled Pork Sliders
Red-Oil BeefYellow Curry Cod
Three-Cup ChickenCoconut Gelato
$35
A
Single Pebble
Restaurant
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mulTIlOcaTION rESTauraNTS • burlINgTONThe Skinny Pancake
60 Lake Street, Burlington, 540-0188 89 Main Street, Montpelier, 262-2253
Choice of One Group MunchieChoice of Two Crêpes
Options may include all-local specials
Choice of One Dessert Crêpe
$25 FOr 2
Asiana House (Burlington) 191 Pearl Street, Burlington, 651-0818
Includes salad and entrée, with choice of appetizer or dessert. Sake and wine pairings available.
S A L A D O P T I O N S
Seaweed SaladHouse blend of marinated seaweed
Garden SaladMixed vegetables with creamy
ponzu or ginger dressing
Daily SpecialOfferings may include avocado salad
with kanikama
A P P E T I Z E R O P T I O N S
Chicken SatayMarinated chicken on a stick
with two dipping sauces
Shrimp or Pork DumplingsDaily Special
Offerings may include shrimp or vegetable tempura or
salmon carpaccio
E N T R É E O P T I O N S
Korean SteakHand-cut rib-eye steak served
sizzling on a hot plate with Korean barbecue sauce
House Special MakiChoose one of our award-winning
sushi rolls
Daily SpecialOfferings may include tom yum soup
with chicken and soba noodles
D E S S E RT
Choice of DessertOfferings may include green tea
cheesecake or fried ice cream
$25
ArtsRiot Kitchen400 Pine Street, Burlington, 540-0406
The ArtsRiot Kitchen Collective features a different chef and cuisine each night. Visit the Vermont Restaurant Week website for full menus.
$25 mENuS400 PINE
F R I DAy, A P R I L 2 5 & M Ay 2
Chef George Lambertson sources from local farmers, producers and
growers for his classic menu.
HaNDmaDE FOODS AT u R DAy, A P R I L 2 6 & M Ay 3
For Restaurant Week, chef Tommy Winrock focuses on Umbrian-style
Italian fare.
uNTIl NExT TImE NEw OrlEaNS cHamPagNE bruNcH
S u N DAy, A P R I L 2 7 & M Ay 4
A Bloody Mary bar and Cajun-inflected fare are part of this
new brunch.
uNTIl NExT TImE bIg EaSy mONDayM O N DAy, A P R I L 2 8
New Orleans soul food from couple Tara and Kevin Norrell includes red-
beans-and-rice and bread pudding.
yES, cHEFT u E S DAy, A P R I L 2 9
During the Culinary Pub Quiz, diners enjoy avant-garde platings of
French fare prepared by Matt Canning and ArtsRiot
co-owner PJ McHenry.
HawkEr STallW E D N E S DAy, A P R I L 3 0
For Restaurant Week, chefs Jeremy Bernozzi and Andrew Burke
serve up a greatest-hits menu featuring food from Japan and
Malaysia.
SOuTHErN SmOkET h u R S DAy, M Ay 1
(also available April 24)Chef Brian Stefan shows off
his Charleston-honed chops with a massive plate of barbecue
for two people.
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1010
BURL
INGT
ON
TELL THE WORLD HOW
GREAT VERMONT TASTES!
Tag your tweets and Instagrampics with
#vtrw
Like us on Facebook and mention us in
your posts!
Blue Cat Steak & Wine Bar1 Lawson Lane, Burlington, 363-3639
Please mention that you’ll be taking part in Restaurant Week when you make your reservation at bluecatvt.com.
A P P E T I Z E R O P T I O N S
Cold Seafood PlatterFresh salmon, jumbo shrimp
and mussels
Lamb TartareWith grilled baguette
Roasted BeetsGolden beets with blue cheese
and walnuts
S A L A D O P T I O N S
Caesar SaladRomaine hearts, garlicky Caesar
dressing, grated Grana Padano cheese, croutons, anchovies or not
Spinach SaladWith carrots and raspberry-
balsamic dressing
E N T R É E O P T I O N S
Nine-Hour-Braised LambSlow-cooked leg of lamb served over
mashed potatoes with grilled asparagus
Cheeseburger Served on a challah bun with
spinach salad, lettuce, tomato, onion and Cabot three-year-aged
Artisan Reserve cheddar, with a side of chips
Vegetarian RavioliHandmade ravioli served over
baby spinach, goat cheese, balsamic reduction and extra-virgin olive oil
Tagliatelle With Salmon Roasted salmon served over
tagliatelle pasta with a cream sauce and peas
Half Rack of Lamb Served with broccoli, carrots and
mashed sweet potatoes
$35BlueCat
A P P E T I Z E R O P T I O N S
Mug of ChiliOur award-winning chili, with just the right amount of heat and spice
Raw Slaw SaladKale, red onion, celery root and
apple in slaw dressing
Pulled Pork PoutineMini version of the Bluebird
Barbecue favorite
E N T R É E O P T I O N S
Chicken or Black Bean Smokehouse Burrito
With dirty rice, shredded cheddar, lettuce and tomato relish
Pulled Pork SandwichKaiser roll piled with pork and
topped with slaw. One side your choice
Betty’s Big SaladFried or smoked chicken, cucumber,
tomato and buttermilk dressing
D E S S E RT O P T I O N S
Molasses Corn CakeWith maple frosting
Rookie’s FloatRookie’s Root Beer or Rookie’s Red
with a vanilla ice cream fl oater
RESTAURANT WEEK TAKE-OUT SPECIAL
Barbecue For Two, $29.95Your choice of three portions of
meat and four sides
Bluebird Barbecue 317 Riverside Avenue, Burlington, 448-3070
Closed Monday.
$25 MENU
Bluebird Co� ee StopCorner of College and Church streets,
Burlington, 660-3429
Innovation Center: 128 Lakeside Avenue, Burlington, 540-1786
$10 LUNCH SPECIAL AT BLUEBIRD COFFEE STOP AT THE INNOVATION CENTER
Open Monday through Friday.
Italian SandwichGrilled house focaccia, ham, salami, mortadella, provolone, red wine
vinaigrette, hot peppers, pickled tomato
BLUEBIRD COFFEE STOP ON CHURCH STREET
Open every day.
CreemeesCreemees are back and half-priced for Restaurant Week
August First Bakery & Café 149 South Champlain Street, Burlington, 540-0060
Closed Sunday.
$10 MAPLE WEEK MENU
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 fi lling
White-Chocolate-Maple BlondiesMaple Cookies
Maple-Walnut Mu� ns
S M A L L C O F F E E
Church & Main156 Church Street, Burlington, 540-3040
Closed Sunday and Monday.
A p p e t i z e r O p t i O n s
Diver Scallop CrudoSliced scallop in a citrus bath with candied kumquats and pea greens
Polenta-and-Goat-Cheese TimballoGoat cheese and basil enveloped by crispy polenta
s A L A D O p t i O n s
Spring GreensShaved radish; sweetened, poached baby turnips;
and Pitchfork Farms greens tossed with maple-balsamic dressing
CaesarRomaine lettuce, roasted garlic crouton, Parmesan crisp,
shaved Asiago and pickled shallots
e n t r É e O p t i O n s
GnocchiHousemade thyme gnocchi, turnips, carrots and summer squash
tossed in a beurre monté sauce
Herb-Crusted Pork LoinBasil-and-oregano-roasted pork loin served atop a root vegetable purée,
wilted greens and berry demi-glace
D e s s e rt O p t i O n s
Flourless Chocolate TorteBlood Orange Sorbet
$35
City Market/ Onion River Co-op
82 S. Winooski Avenue, Burlington, 863-3659
s p e C i A L s A n DW i C H
Chicken Meatball Parmigiana SubServed on a Stewart’s Bakery sub roll
$8.99
Daily Planet15 Center Street, Burlington, 862-9647
A p p e t i z e r O p t i O n s
Grilled EndiveWith candied bacon, pickled onion,
corn bread croutons and blue cheese vinaigrette
Red Curry MusselsWith spring vegetables and
toasted naan
Smoked WingsIn hot pepper glaze with
sweet onion jam
e n t r É e O p t i O n s
Vegetable TerrineVegetables layered with
Vermont Creamery chèvre and ricotta cheese, hearty tomato sauce,
and artichoke purée
Steak DianeVermont beef, hen of the wood and oyster mushroom sauce, fingerling
potatoes and rustic vegetables
Seared Sea ScallopsSweet citrus-and-green-peppercorn
butter, multi-root purée and microgreen salad
D e s s e rt O p t i O n s
Seasonal CheesecakeWith Vermont Creamery
vanilla crème fraîche
Dark Chocolate MousseWith peanut brittle ‘spoon’
Biscotti With Island Homemade Ice Cream
and Fruit Coulis
$35
$10 Lunch SpeciaLBluebird Double BurgerWith hand-cut fries or greens
Bluebird Vegetarian BurgerHousemade chickpea patty with
hand-cut fries or greens
$15 Brunch MenuA p p e t i z e r O p t i O n s
Fruit in a JarProsecco-mint syrup
Cider Doughnut HolesVanilla sugar, milk jam
e n t r É e O p t i O n s
Eggs BenedictHouse-cured bacon,
Fat Tire beer Hollandaise
Smokehouse HashRoot vegetables, potatoes,
poached egg
Cast-Iron-Baked EggsSpinach, mushroom, fontina
$35 Dinner MenuA p p e t i z e r O p t i O n s
Plaid SaladKale, apple, red onion, honey-shallot dressing
Sunchoke PoppersWhipped ricotta, long pepper,
orange-cranberry relish
Chicken & Wild Rice SausageSweet potato, bacon, onion confit
e n t r É e O p t i O n s
Pork SchnitzelBuckwheat spaetzle, juniper jus
Lobster StrozzapretiFava beans, pear, mint, jalapeño
Spring Pea TastingPea risotto, pea fricassée,
pea tendrils, pea purée
D e s s e rt O p t i O n s
Warm Carrot CakeCream cheese ice cream
Chocolate-Pretzel Panna Cotta
Bluebird Tavern86 St. Paul Street, Burlington, 540-1786
APRIL 25-MAY 4
FinD FOODie eVenTS
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BurLingTOn
The Farmhouse Tap & Grill160 Bank Street, Burlington, 859-0888
Please note this menu is a sample. All items are subject to change depending on seasonal availability.
$10 LUNCH SPECIALCup of Soup
Mixed GreensHalf Special Sandwich
$25 DINNER MENUA P P E T I Z E R
Lewis Creek Farm Potato CroquettesChamplain Valley Creamery queso fresco, pickled pepper relish
E N T R É E
LaPlatte River Angus Farm Dry-Aged Beef BurgerSpring Brook Farm raclette, smoked pork jowl, fennel jam, pea shoots
D E S S E RT
Maple Pot de CrèmePecan shortbread, whipped cream
APRIL 25-MAY 4
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El Cortijo Taqueria y Cantina189 Bank Street, Burlington, 497-1668
$10 LUNCH SPECIALWarm, Housemade Tortilla Chips
With choice of salsa verde or roja
El Plato OneChoice of one taco with any two sides
$15 DINNER MENUWarm Housemade ChipsServed with salsa verde or roja
El Plato TwoChoice of two tacos with any two sides
Taco specials change daily. Below are two examples:
Pepita-and-Sweet-Pea Pesto and Smoked QuinoaWith Champlain Valley queso fresco, salsa verde, cilantro and onion
Yucatan Braised PorkWith fried plantains, guajillo salsa, cilantro and onion
Guild Fine Meats111 St. Paul Street, Burlington, 497-1645
$10 LUNCH AND DINNER MENU
Half Special SandwichChoice of Soup or Garden Salad
Choice of Brownie, Cookie or Doughnut
While they last!
Das Bierhaus175 Church Street, Burlington, 881-0600
Closed Monday. *Vegetarian option.
$15 MENUIncludes one glass of draft pilsner, a traditional Bavarian pretzel and a
choice of a small bite or side:
Red Cabbage*, Pommes*, Kroketten*, Haus Salad*,
Käsespätzle*, Dumplings*, Grilled Asparagus*, Green
Beans*, Potato Salad
$25 MENUChoice of a small bite or side
(see above) plus:
E N T R É E
Penne and Cheese With Grilled AsparagusOur haus cheese sauce is the
perfect blend of Swiss, Gruyère, cheddar and Romano
$35 MENUChoice of a small bite or side
(see left) plus:
E N T R É E O P T I O N S
Wiener SchnitzelA veal cutlet is hand-pounded,
breaded and pan-fried.
Jäger “Hunter” SchnitzelOur Schnitzel vom Schwein is
topped with haus-made mushroom-gravy sauce. Don’t worry, there’s no
Jägermeister!
RouladenAn authentic classic. We hand-
tenderize a fl ank steak and apply a mustard-and-spice rub before
rolling and fi lling it with a delicious blend of pickles, onions and bacon.
D E S S E RT O P T I O N S
Apfel FritterChopped apples are battered and fried, tossed in cinnamon sugar,
then garnished with our haus-made honey-bourbon sauce. Served with
vanilla ice cream.
Bananas BierhausIt’s like a Bananas Foster,
but better.
Juniper41 Cherry Street, 651-0080
$15 LUNCH MENUS N AC K O P T I O N S
Maple Sea-Salted Nuts, Marinated Olives, Pickles and
Feta, Clothbound Cheddar Fritter, Daily Ceviche,
Grilled Vegetables with Sauce Romesco
S A N DW I C H O P T I O N S
Served with choice of fries or salad
Black Sesame Roasted Turkey
Hot-Pressed PorchettaGrass-Fed Beef Burger
Hemp-Seed-Whole-Grain Burger
F E AT U R E D C O C KTA I L
The Lindy Hop, $9Vermont Spirits Coppers Gin,
sweet vermouth, Fernet Branca, Urban Moonshine citrus bitters
and orange soda
$35 DINNER MENUS TA RT E R O P T I O N S
Green Pea SoupGreen Salad
Pan-Seared ScallopsFlint corn polenta cake, pickled
ramps, ramp mustard
Vermont Lamb ChiliArepa, queso fresco, micro-cilantro
E N T R É E O P T I O N S
Pan-Seared Duck Breast and Leg Confi t
Endive, lentils, rhubarb-cherry jus
Grilled Strip Loin SteakSalt-roasted fi ngerling potatoes,
bone marrow, roasted green beans, red wine jus
Wild-Mushroom-and-Asparagus Risotto
Black tru� e, sunny duck egg
Starbird Fish Wild Coho SalmonFennel, spring onions, smoked sa� ron broth
D E S S E RT
Choice of Dessert
Leunig’s Bistro & Café115 Church Street, Burlington, 863-3759
A P P E T I Z E R O P T I O N S
French Onion SoupHousemade Pâté
House SaladE N T R É E O P T I O N S
Classic Coq au VinServed with garlic mashed potatoes and sautéed baby spinach
Sole MeunièrePan-seared sole, brown-butter sauce with capers and lemon,
served with basmati rice pilaf and sautéed baby spinach
Artichoke DuoCrispy quinoa-dredged artichoke and oven-roasted artichoke
with chickpea-and-fava-bean croquette. Served with sautéed spring peas, Jerusalem artichokes, caulifl ower and asparagus tossed in a
tahini sauce and topped with cashew “cheese”
D E S S E RT
Profi teroles SundaeVanilla ice cream with chocolate, caramel sauce,
toasted almonds and whipped cream
$35
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
$35
APRIL 25-MAY 4
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BURLINGTONHalvorson’s Upstreet Café
16 Church Street, Burlington, 658-0278
D 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
ClassicAmerican, Swiss or cheddar
VegetarianBlack-bean-corn relish, avocado cream
D E S S E RT
Daily In-House Creations
$15
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
Artichoke Spread, Housemade Yogurt Cheese,
Bacon Marmalade, Roasted Olives,
Stu� ed Cherry Peppers, House Salad
P I Z Z A O P T I O N S
MargheritaSan Marzano tomatoes,
fresh mozzarella, basil and extra-virgin olive oil
PepperoniSan Marzano tomatoes,
fresh mozzarella, Vermont Smoke & Cure pepperoni and basil
PepperachaSame as above, with Sriracha and
crushed red pepper
Green MountainApples, Green Mountain Blue
Cheese Gore-Dawn-Zola, ricotta, mozzarella, arugula and honey
JessicaYukon gold potatoes, roasted sweet
onion, rosemary, olive oil and sea salt
Pesto CapreseFresh tomatoes, fresh mozzarella
and housemade pesto
D E S S E RT O P T I O N S
Barrio Bite But Bigger (Winner of the 2013 Sweet
Start Smackdown)Housemade ice cream sandwich
with amaretti cookies (gluten-free)
Barrio Bakery Tart à la Mode
$15
Pizzeria Verità 156 St. Paul Street, Burlington, 489-5644
Includes insalate and pizza with choice of antipasti or dolce
A N T I PA S T I O P T I O N S
Fior di Latte, Speck, Marinated Olives,
Soppressata, Marinated Artichokes
I N S A L ATA O P T I O N S
MistaLocal mixed greens with red wine
vinaigrette and goat cheese
RocketArugula, fennel, roasted pine nuts,
pecorino Romano and balsamic vinaigrette
Insalata ColorataRoasted seasonal beets, avocado and
microgreens in citrus vinaigrette
P I Z Z A O P T I O N S
MargheritaDiavola
Spicy soppressata, provolone, tomatoes, fresh basil, EVOO
Salsiccia e FunghiTomatoes, housemade fennel
sausage or hot Italian sausage, fi or di latte, mushrooms, Grana Padano,
fresh basil, EVOO
Brussels SproutsFior di latte, brussels sprouts, speck,
pecorino Romano, garlic, EVOO
RucolaTomatoes, arugula, fi or di latte,
Parmigiano-Reggiano, fresh basil, EVOO
Quattro FormaggiMais
Fire-roasted sweet corn, crème fraîche, speck, fi or di latte, fresh
basil, Parmigiano-Reggiano, EVOO
Capricciosa VegetarianaTomatoes, artichokes, olives, grape tomatoes, fresh basil, mozzarella, Grana Padano
Gluten-Free MargheritaTomatoes, fi or di latte, fresh basil,
oregano, EVOO
D O L C I
Sorbetto: Orange or ChocolateTiramisu
$25
APRIL 25-MAY 4
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Revolution Kitchen9 Center Street, Burlington, 448-3657
Closed Sunday and Monday. (V) Denotes vegan. (GF) Denotes gluten-free.
A P P E T I Z E R O P T I O N S
NachosGuacamole-fi lled wontons,
Cuban black beans, cashew queso and salsa fresca (V)
Salad RollLemongrass tofu, rice noodles,
lettuce, aromatic herbs and carrots in rice paper. Served with a zesty
peanut dipping sauce (V/GF)
Raw Kale SaladLacinato kale with dried cranberries,
roasted pumpkin seeds and shaved Grana Padano cheese in maple-cider dressing. Vegan nut cheese available
upon request
E N T R É E O P T I O N S
Sweet Potato EnchiladaCorn tortillas layered with sweet
potato, sautéed spinach and Vermont Creamery goat cheese.
Topped with black beans and served with brown rice and salsa. Vegan nut
cheese available upon request
Laksa Noodle PotBroccoli, bok choy, carrots and
tofu with rice noodles in a spicy coconut broth (V/GF)
RavioliAsparagus, roasted mushrooms and chèvre with a sage-butter-
pecan-garlic sauce
D E S S E RT O P T I O N S
Banana Cream PieVegan Chocolate Cake
Infused with Switchback Brewing Company ale and topped with
mock buttercream frosting (V)
Carrot CakeWith Vermont Creamery
cream cheese frosting
$25
good
for you
food.
vegetarian.9 Center St. | Burlington
802-448-3657revolutionkitchen.com
RK_7NVT_2014.pdf 1 3/13/14 6:09 PM
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. (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
Grilled PortobelloGrilled portobello mushroom, caramelized onions, Vermont
cheddar and spicy mayo
Nantucket ChickenWith avocado, blue cheese crumbles, tomato, fresh-cracked black pepper
and sourdough
Tomato Basil and MozzarellaVegan Curried-Chickpea Salad
Red Hen Baking Company bread, Vegenaise, lettuce, tomato and pickle
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
CaesarRomaine, Parmesan, toasted
croutons, fresh-cracked black pepper and Caesar dressing
Vegan Red and GreenField greens, tomatoes, tofu, fresh basil, strawberries and balsamic
vinegar
S O U P O P T I O N S
Choices change daily. This is a sample menu.
Chicken and DumplingSpicy Black Bean
Tomato BisqueTru� ed Corn ChowderTru� ed Corn Chowder
The Spot210 Shelburne Road, Burlington, 540-1778
Dinner available Wednesday through Sunday.
A P P E T I Z E R O P T I O N S
Chicken WingsSix wings with a choice of blue cheese, Cajun aioli or barbecue
dipping sauce
Cabarete SaladFresh hearts-of-romaine lettuce
with Asiago cheese, croutons and housemade Caesar dressing
Livin’ the DreamRed and golden beet salad with goat cheese and spiced nuts over arugula, tossed with lemon-pepper dressing
Crab CakeE N T R É E O P T I O N S
Baja Longboard JamBeer-braised pork enchiladas with
rice and refried beans
The Indo Reef DanceThai red-curry-coconut shrimp with tofu and sautéed vegetables over rice
Vermont BurgerLaplatte River Angus Farm beef
burger with braised kale, sautéed onions and Vermont Farmstead
Windsor Blue cheese.
Mola Mola MadnessHomemade black bean burger with
lettuce, tomato and onion on a brioche roll.
The HamiltonShaved Laplatte River Angus Farm
steak sandwich with peppers, onions and plenty of melted cheese.
The PeahiTwo fi sh tacos with mango salsa, lettuce, red cabbage and chipotle
sauce on grilled tortillas. Served with tortilla chips and
homemade salsa
Sweet Chipotle Pork SandwichOur sweet, slow-cooked pork with a kick! Topped with seared pineapple chunks and served on a brioche bun
D E S S E RT O P T I O N S
Pineapple Carrot CakeSamoan Bread Pudding
Cheesecake
$15$15
The Scu� er Steak & Ale House
148 Church Street, Burlington, 864-9451
A P P E T I Z E R O P T I O N S
Vermont GreensLocal chèvre, Vermont maple vinaigrette, radishes
and carrots over mesclun greens
Fried Baby ArtichokesWith ginger-cilantro-and-lime aioli
E N T R É E O P T I O N S
Steak FritesEight-ounce New York strip in blue cheese butter
with garlic fries
Mushrooms & RigatoniCultivated mushrooms, asparagus, garlic, spinach,
bread crumbs and tru� e oil
Grilled Swordfi shWith mango salsa
D E S S E RT O P T I O N S
Strawberry ShortcakeFlourless Chocolate Cake
$25112 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:
Salmon Skin SaladDaikon Dengaku
Sushi SamplerSlow-Simmered Pork Belly
Green Tea Ice Cream
$35
APRIL 25-MAY 4
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BURLINGTONShanty on the Shore181 Battery Street, Burlington, 864-0238
A P P E T I Z E R O P T I O N S
EscargotBaked in our garlic-and-herb
Cabot Creamery butter
Rhode Island CalamariBoston Loligo squid,
lightly breaded, fried and tossed with banana peppers, garlic butter,
salt and pepper
MusselsPrince Edward Island mussels
with basil and tomato
E N T R É E O P T I O N S
All entrées are served with coleslaw, roll and choice of baked potato, rice,
seasonal veggies, linguine, homemade macaroni-and-cheese or Shanty fries
Boiled Maine Lobster
Lobster RollChunks of lobster meat with
mayonnaise and celery, served on a hot dog roll
Lobster and Haddock au Gratin
Fresh lobster meat and haddock broiled in a light Mornay sauce
D E S S E RT O P T I O N S
Shanty PieSilky chocolate mousse pie
with chocolate crust and whipped cream on top
Banana Cream PieAmaretto Pie
White chocolate, amaretto, sliced almonds and whipped cream
$25
Sweetwaters120 Church Street, Burlington, 864-9800
$10 LUNCH SPECIALBoyden Burger
Char-grilled local ground beef, fresh arugula, Cabot cheddar cheese and grilled Granny Smith apple on a
toasted Portuguese roll
Misty Knoll Chicken Sandwich
Smoked Misty Knoll chicken salad in a light strawberry-mayo dressing, candied bacon, hard-boiled egg and
Bibb lettuce
$25 DINNERA P P E T I Z E R O P T I O N S
Nitty Gritty Cornmeal-Fried Oysters
Spiced Nitty Gritty Grain Company cornmeal-crusted oysters, served with spicy remoulade sauce and
shredded romaine lettuce
Grilled Asparagus SaladGarlic-marinated asparagus,
mesclun greens and Blue Ledge Farm chèvre in a rosemary
vinaigrette with toasted crostini
Curried-Beef Spring RollsRed-curry beef in crispy wonton
skins with Napa cabbage slaw and coconut cream
E N T R É E O P T I O N S
Grilled Vegetable LasagnaZucchini, yellow squash, eggplant, vine-ripened tomato, Maplebrook
Fine Cheese burrata, arugula pesto and balsamic reduction
Pancetta & ScallopsPan-seared scallops, crispy house-
cured pancetta, Cabot cheddar grits, unagi sauce and spicy mayo
Peppered Bar SteakChar-grilled bar steak in a
peppercorn crust with butter-poached red potatoes and
Port-wine-and-Boucher-Blue-Cheese demi-glace
D E S S E RT O P T I O N S
Island Homemade Ice CreamServed with whipped cream
and peanut butter
Lemon Pound CakeWith macerated fruit and
lemon custard
Maple Crème Brûlée
The Whiskey Room at Rí Rá Irish Pub
176 College Street, Burlington, 860-9401
A P P E T I Z E R
Whiskey-Cured SalmonWater crackers topped with caper-chive cream cheese, red onion,
English cucumber and house-cured salmon
E N T R É E
Apple-Spiced Honey-Pork Spare RibsPork ribs slow-cooked for 26 hours, basted in a bourbon barbecue sauce.
Served with honey-glazed carrots and cheddar-bacon mashed potatoes
D E S S E RT
Bacon-Bourbon BrowniesServed with vanilla ice cream
and topped with a bourbon ice cube
$15
APRIL 25-MAY 4
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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
DaalAloo Chop
PakoraSamosa
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)
MomoChicken Saag
Chicken Tikka MasalaLamb Bindalu
Saag PaneerChana Masala
$15 DINNER MENUS O U P O P T I O N S
DaalSaag Daal
A P P E T I Z E R O P T I O N S
Samosa PinwheelVegetable PakoraE N T R É E O P T I O N S
Lamb MomoDaal Bhaat Tarkari
Chow Mein
South End Kitchen at Lake Champlain Chocolates
716 Pine Street, Burlington, 864-0505
$10 BREAKFAST SPECIALTwo-Organic-Egg Sandwich
On housemade English mu� n, with local bacon and Cabot cheddar
Choice of DoughnutOne Cup of South End Kitchen
House-Blend Co� eeFair Trade and 100 percent organic
Healthy Living Café222 Dorset Street, South Burlington, 863-2569
$10 LUNCH SPECIALBarbecue-Pork-Belly Sandwich on Ciabatta Bread
Side of ColeslawChoice of Small Cookie
The Bagel Place1166 Williston Road, South Burlington, 497-2058
$10 LUNCH SPECIALMeal includes choice of beverage,
choice of cookie or mu� n, plus soup or chips.
S A N DW I C H C H O I C E S
All sandwiches are served on choice of bagel, wrap or bread
from O Bread Bakery
Bu� alo ChickenSliced bu� alo chicken, ranch
dressing, pepper jack cheese, lettuce, tomato and onion
Pesto VeggieTomato, spinach and mozzarella
cheese with pesto
Classic ItalianGenoa salami, capicola, prosciutto,
provolone cheese, green pepper, lettuce, tomato and onion
Roast BeefRoast beef, horseradish mayo, Swiss
cheese, lettuce, tomato and onion
Double-Smoked TurkeySmoked turkey, smoked Gouda,
honey mustard, roasted red peppers, lettuce, tomato and onion
Chicken GuacChicken with garlic mayo, bacon,
lettuce, tomato, onion and guacamole
LoxSmoked Atlantic salmon, plain
cream cheese, capers, tomato and onion
Maple-Glazed HamSliced ham, smoked Gouda cheese,
pesto, lettuce, tomato and onion
CapreseProsciutto ham, basil, tomato and mozzarella cheese drizzled with housemade balsamic vinaigrette
Hummus With VeggiesHummus, sprouts, cucumber,
lettuce, tomato and onion
Chicken SaladOur special-recipe chicken salad
topped with cheddar cheese, lettuce and tomato
Classic BLTTuna Salad
Egg SaladTurkey Club
Guild Tavern 1633 Williston Road, South Burlington, 497-1207
Subject to change depending on seasonal availability.
A P P E T I Z E R
Three Oysters on the Half Shell
E N T R É E
Wood-Grilled Hanger SteakWith buttermilk whipped potatoes, braised greens
and sauce Bordelaise
D E S S E RT
Mocha Mousse Cake
$35
APRIL 25-MAY 4
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BURLINGTON • SOUTH BURLINGTON
The Lake-View House1710 Shelburne Road, South Burlington, 865-3900
Closed Sunday.
A P P E T I Z E R O P T I O N S
Rocket SaladMixed greens with blue cheese, apples, red onions, dried cranberries,
almonds, arugula and maple-balsamic vinaigrette dressing
New England Clam ChowderOur version of this classic is made from scratch with applewood-smoked
bacon, freshly chopped clams and Pacifi c Gold russet potatoes
E N T R É E O P T I O N S
Atlantic Baked HaddockFreshly caught and never frozen. Cooked with white wine and served
with Cabot cheddar mashed potatoes and seasonal vegetables
Cabot Chicken DinnerGrilled chicken fi nished with Cabot cheddar cheese sauce. Served with Cabot
cheddar mashed potatoes and seasonal vegetables
D E S S E RT O P T I O N S
Crème BrûléeA house specialty, crafted in a unique fl avor especially for Restaurant Week
Cinnamon-Apple CrispHandmade daily with chunks of apple, cinnamon-nutmeg syrup
and a streusel topping
$35HISTORIC
RE
S T AU R A NT
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 CakeWith citrus-cracked-pepper sauce
and preserved lemon
Oysters on the Half ShellThree oysters served on the half
shell with sides of Sriracha-horseradish sauce and Champagne
mignonette
Beef Tenderloin SkewersA pair of grilled beef tenderloin
skewers served with a brandy-green-peppercorn cream sauce
E N T R É E O P T I O N S
Salad bar is included.
Pork Rib EyePrime-grade boneless pork rib eye
with a mustard cream sauce and sweet bourbon onions
Fruits de Mer SalmonAtlantic salmon with a scallop-
shrimp-corn-bread stu� ng, then fi nished with a lobster-chive
Hollandaise sauce
C.A.B. SirloinCertifi ed Angus Beef 7-ounce hand-
cut sirloin with sherried mushrooms and crispy fried onions, fi nished
with Bordelaise sauce
Vermont FettuccineVermont Fresh Pasta Company
vegan-curry fettuccine tossed with seitan (marinated in lime juice and ginger), sautéed carrots, zucchini,
summer squash, roasted portobello mushrooms, cilantro and sweet peas
in Indonesian coconut sauce
D E S S E RT O P T I O N S
Ice Cream SandwichHousemade peanut-butter-and-jelly
ice cream between two gingersnap cookies
Belgian-Chocolate-Kahlua Mousse
$35local , f resh, or iginal
1076 Williston Road, S. Burlington
862.6585www.windjammerrestaurant.com
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page for details!
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Pauline’s Café1834 Shelburne Road, South Burlington, 862-1081
$15 LUNCH SPECIALWine pairing is an additional
$5 per selection.
V E G A N P L AT E
White Bean Hummus and Chips
Smoked Vegetable TLTSmoked, roasted vegetables; tofu; lettuce and tomato on toast with
vegan Green Goddess dressing
Coconut Tapioca PuddingWith burnt-orange sauce
AV E R AG E J O E
Vermont Lamb BurgerWith minted aioli, fries and
vinaigrette-dressed salad
lu.lu Bourbon-Pecan Ice Cream
$25 MENUWine pairing is an additional
$5 per selection.
A P P E T I Z E R O P T I O N S
Pecan-and-Smoked-Beef Carpaccio
With beets vinaigrette
Oysters on the Half Shell
Oysters RockefellerBeet-and-Orange Salad
Local beets, Impastata ricotta, mixed greens, spiced walnuts and balsamic
glaze
E N T R É E O P T I O N S
Short Rib RavioliIn anchovy-tomato butter with
arugula and shaved Vermont Farmstead cheese
Vegan Wild-Mushroom-and-White-Bean Cake
Brilliant carrot sauce, arugula and root chips
Vermont TroutWith pan-fried ramps, oyster
mushrooms and garlic baguette
D E S S E RT O P T I O N S
lu.lu Bourbon-Pecan Ice Cream Crêpe
Coconut Tapioca PuddingWith burnt-orange sauce
Choice of Sauternes, Port or Prosecco
Pulcinella’s100 Dorset St., South Burlington, 863-1000
Full descriptions online. No lunch on Monday.
$10 LUNCH MENUA P P E T I Z E R
Zuppa del GiornoPA N I N I O P T I O N S
Choose one of our grill-pressed sandwiches, served on housemade
ciabatta bread with a mesclun salad.
Melanzane (Eggplant)
Petto di Pollo (Chicken)
Prosciutto e MozzarellaPomodoro e Mozzarella
(Tomato, mozzarella)
Salsiccia e Broccoli Rapini(Hot or mild sausage)
Funghi e Spinaci(Portobello mushrooms, spinach)
Polpette ParmigianaMy Dad’s secret-recipe meatball, marinara and Parmesan cheese
Pancetta, Pomodoro e RucolaBurger con Pollo e
Pancetta e PestoGrilled burger of freshly ground
chicken, pancetta and pesto, with pesto mayo, arugula, tomatoes
and onions
$25 DINNER MENUP R I M I O P T I O N S
Insalata VerdureZuppa del Giorno
S E C O N D I
Arrosto Petto di Pollo al Mattone
Brick-grilled chicken breast, creamy polenta, broccoli rabe and a
balsamic-reduction sauce
Filetto di Merluzzo en Crosta de Erbe
Parmesan-and-herb-crusted Alaskan cod fi llet, oven-dried tomatoes, wilted spinach and
creamy risotto
Risotto PrimaveraD O L C I
Cannoli
Silver Palace1216 Williston Road, South Burlington, 864-0125
No lunch on Sunday.
S O U P O P T I O N S
Egg Drop Soup, House Wonton Soup,
Wonton Soup, Hot & Sour Soup, Vegetable Noodle Soup
A P P E T I Z E R O P T I O N S
Pork or Vegetable Pot Stickers, Two Spring Rolls, Garden Salad, Dim Sum in Spicy Peanut Sauce, Spicy
Popcorn ChickenE N T R É E O P T I O N S
Chicken Chow FunPad Thai
Crispy Sesame ShrimpChef’s Noodle Bowl
Spicy Hunan Country Chicken
Chicken Gwin JinChef’s Lo Mein
Broccoli & Garlic SauceSpicy, Crispy Pork
Grand MarnierKung Pao Chicken or Beef
Broiled Shrimp Over Garlic Rice
Spicy Malaysian Chicken Bowl Over Rice
Spicy Thai Chicken Over Pan-Fried Noodles
Crispy Coconut Shrimp With Creamy Coconut Sauce
Triple FragranceBuddha’s Delight
Broccoli & Organic Spinach With Steamed Chicken
D E S S E RT O P T I O N S
Cheesecake With Berry Sauce
Four-Layer Chocolate CakeIce Cream
Choose chocolate, vanilla or coconut
$25
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
Crab CakeWith pineapple salsa
and chipotle aioli
Spring Pea SoupWith crispy prosciutto and sweet
cream
Classic Wedge SaladWith bacon, tomatoes, red onion and
buttermilk-blue-cheese dressing
Duck TacosWith apple-cabbage slaw and
brown-butter mayo
E N T R É E O P T I O N S
Oven-Roasted SalmonWith sweet-pepper cream, chive rice
and salmon-caper salad
Grilled Rainbow TroutWith crispy potatoes, asparagus and
rosemary-balsamic vinaigrette
Cold Soba Noodle SaladWith fresh spring vegetables,
Vermont Soy tofu and ginger-soy vinaigrette
Boneless Short RibsWith whipped potatoes, asparagus
and rhubarb jam
D E S S E RT O P T I O N S
Cheesecake of the DayFlourless Chocolate Cake
With raspberry purée
$25
Wooden Spoon Bistro
Junior’s Italian85 South Park Drive, Colchester, 655-0000
$10 LUNCH MENUA P P E T I Z E R
Choose either one small bowl of soup or one small salad:
Tortellini en Brodo, Minestrone, Soup of the Day, Garden Salad, Caesar Salad
E N T R É E
Focaccia Sandwich of the Day
$25 DINNERA P P E T I Z E R O P T I O N S
Fresh Focaccia BreadChoice of Soup
Tortellini en Brodo, Minestrone or Soup of the Day
Small Garden SaladE N T R É E O P T I O N S
Penne à la VodkaVodka-cream sauce sautéed
with prosciutto, onion, mushroom and marinara and served over
penne pasta
Pasta PrimaveraSpinach, broccoli, mushroom, onion,
red bell pepper, carrot, peas, garlic and black olives sautéed in a white wine or white-wine-and-marinara
sauce over penne pasta
Pasta BologneseOur traditional Italian meat sauce
sautéed with carrot, red onion, red wine and a touch of cream over
penne pasta
D E S S E RT O P T I O N S
Vanilla Crème BrûléeChocolate Mousse Cup
TiramisuKahlua-and-espresso-soaked
sponge cake with sweet mascarpone
Three Brothers Pizza & Grill 973 Roosevelt Highway, Colchester, 655-5550
$10 LUNCH SPECIALSwitchback-BBQ-Beef
Brisket SandwichSlow-roasted beef brisket glazed with our homemade Switchback barbecue sauce, Cabot cheddar, maple-caramelized onions and
coleslaw on a country-style rustic roll. Served with sweet potato chips
and a mini cannoli
Soup and SandwichSwitchback chili topped with
Cabot extra-sharp cheddar cheese and a Vermont BLT with bacon,
lettuce, tomato, sliced green apples, Cabot cheddar cheese and mayo on honey-wheat bread. Served with a
mini cannoli
$15 MENUA P P E T I Z E R
Choice of Any SaladIncluding Vermont maple-balsamic
and Caesar salads
E N T R É E O P T I O N S
Mr. Billy S. Goat PizzaTopped with Alfredo sauce
made with roasted red peppers, mushrooms, Monument Farms
Dairy heavy cream, Vermont Creamery chèvre, Cabot extra-
sharp cheddar, Vermont maple-caramelized onions and spinach
Vermont Mac-and-Cheese Bacon Burger
Eight-ounce burger topped with crispy bacon and macaroni and cheese made with extra-sharp
cheddar cheese, rotini pasta and caramelized shallots. Served with a
side of seasoned fries
Vermont BologneseOur housemade Vermont beef Bolognese sauce, tossed with
cavatappi pasta and served with garlic bread
D E S S E RT O P T I O N S
Frosty Rookies Root Beer Float
Fried Brownie Bites Topped With Fried Ice Cream
Homemade Cannoli
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SOUTH BURLINGTON • WINOOSKI • COLCHESTERMule Bar
38 Main Street, Winooski, 399-2020
The chalkboard menu will change each day to feature one cheese-and-charcuterie plate,
one small plate and one entrée for $35.
For an additional $10, the bartender will pair each of your courses with a
specially selected beer.
$35
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Café Mediterano17 Park Street, Essex Junction, 878-9333
Closed Monday.
$25 LAMB DINNEROn Sunday, April 27; Saturday, May 3; and Sunday, May, 4, Café Mediter-ano will be spit-roasting a whole lamb to share with diners just for Vermont Restaurant Week. The $25 price for the traditional, celebratory Bosnian
meal will include:
Choice of Roast Lamb or Falafel
SaladFresh, Homemade Bread
$25 DINNER MENUA P P E T I Z E R O P T I O N S
DolmadesGrape leaves stu� ed with rice.
Served with pita bread
HummusServed with pita bread
Spinach PieSpinach-fi lled Bosnian pastry
BurekButtery phyllo dough stu� ed with beef
E N T R É E O P T I O N S
Mixed Grill PlatterA platter fi lled with spit-roasted
lamb-and-beef gyro meat, grilled chicken and garlicky cevapi
sausages. Served with salad, tzatziki sauce, rice and warm pita bread
Falafel & Veggie PlatterA hearty serving of spiced chickpea
fritters with fresh vegetables. Served with salad, tzatziki sauce, rice and
warm pita bread
D E S S E RT O P T I O N S
BaklavaChoose classic, Nutella or maple
versions of the fl aky pastry
Vermont 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 house honey-balsamic vinaigrette
P I Z Z A O P T I O N S
The Better Bu� aloBu� alo-ranch base, mozzarella, red onion, applewood-smoked bacon and
Bu� alo chicken. Baked, then drizzled with ranch dressing
The El CaminoGarlic-and-butter base, mozzarella, chicken, black beans, roasted corn and
diced tomatoes. Baked, then drizzled with cilantro-lime drizzle
The MargheritaGarlic-and-butter base, fresh mozzarella and sliced tomatoes.
Baked, then topped with fresh basil
D E S S E RT
Fried DoughChoose it topped with powdered sugar and Vermont maple syrup or
vanilla ice cream with raspberry sauce
$25
84 Main Sports Grill84 North Main Street, St. Albans, 528-5215
Choice of nonalcoholic drink included with meal.
A P P E T I Z E R O P T I O N S
Choice of SoupChoice of Small Salad
Deep-Fried VeggiesHalf-Dozen WingsJalapeño Poppers
Filled with cream cheese and served with chipotle aioli for dipping
PoutineA near-the-border favorite! Our
hand-cut fries, covered in cheese curds and homemade gravy
E N T R É E O P T I O N S
Reuben SandwichPhilly
Shaved steak with peppers, onions, mushrooms and provolone cheese
Bu� alo Chicken WrapChicken tenders tossed in your
favorite sauce, together with lettuce, tomato and your choice of ranch or
blue cheese. Served in a wrap
Montréal Smoked-Meat Sandwich
Montréal smoked meat with yellow mustard and your choice of cheese.
Served on rye bread
The Bobwhite BurgerEight-ounce burger, applewood-smoked bacon and Cabot cheese
served on a Kaiser roll
Vegetarian SandwichSautéed zucchini, onions,
peppers and mushrooms served on ciabatta with maple-balsamic
dressing or pesto
The Mi Casita SaladGround beef with lettuce,
salsa fresca and shredded cheese topped with mild house salsa,
guacamole and sour cream. Served in a deep-fried tortilla bowl
Daily Maple SpecialD E S S E RT O P T I O N S
Brownie SundaeRoot Beer FloatFried Ice Cream
$25
Blue Paddle Bistro316 Route 2, South Hero, 372-4814
Closed Sunday, Monday and Tuesday. All items are subject to change depending on seasonal availability.
A P P E T I Z E R O P T I O N S
Mixed GreensTopped with fresh roasted beets,
strawberries, housemade maple pecans and Vermont
Creamery chèvre
Paddle Caesar SaladCrispy romaine, housemade dressing, garlic croutons and
fresh Parmesan cheese
Sautéed Tiger ShrimpServed over maple-chipotle-sweet-
potato polenta cakes
Spicy Duck-and-Vegetable Spring Rolls
With Thai sweet chile dipping sauce
Phoebe’s Crab CakesWith mango tartar sauce
E N T R É E O P T I O N S
Gorgonzola-Crusted Filet Mignon
Topped with caramelized onions and Gorgonzola. Served over mashed potatoes and fi nished with garlic,
basil, roasted cherry tomatoes and balsamic reduction
Oat-and-Five-Spice-Crusted Chilean Sea Bass
Over frisée-and-roasted-beet salad, fresh grapefruit suprèmes and
shaved fennel. Finished with citrus-and-maple beurre blanc
Mixed GrillHoney-mustard-glazed quail
and grilled tiger shrimp served with green onion, red pepper and
Manchego-potato pancakes
Pan-Seared, Oven-Roasted Duck Breast
With shiitake-and-portobello-mushroom risotto
Nightly Vegetarian SpecialSee Blue Paddle Bistro website.
D E S S E RT
Triple-Chocolate BrownieServed warm, then topped with
vanilla Island Homemade Ice Cream and homemade hot fudge
$35
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
Switchback-Tempura Fish Taco
With green cabbage, tomatoes, poblano chiles and spicy
chile-lime crema
Whole-Leaf Caesar SaladWith garlic croutons and shaved
Parmigiano-Reggiano
E N T R É E O P T I O N S
Black Bean Ravioli and Achiote-Tempura ShrimpSpiced black-bean-and-Cabot-
cheddar ravioli, with crispy tempura shrimp, grilled pineapple,
baby spinach and roasted-jalapeño cream sauce
Lavender-and-Black-Pepper-Crusted Ahi Tuna
With garlic mashed potatoes, green beans, Bärenjäger Honey Liqueur,
beurre blanc and balsamic reduction
Grilled Red-Curry TofuServed with blistered green beans,
warm wheat-berry-vegetable salad. Topped with pumpkin seeds
D E S S E RT O P T I O N S
Warm Flourless Chocolate Cake
With coffee ice cream, caramel sauce and smoked Bourbon sea salt
Lemon Bread PuddingWith blueberry ice cream, crème
Anglaise and blueberry sauce
$25
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- Coffee Sundae
With candied almonds and vanilla crème Anglaise
Bittersweet Chocolate PuddingWith vanilla cream and
salted-chocolate crunchies
$35
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ST. albaNS • rIchmONDMaple 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
Chai-Tea-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 WaffleBacon-stuffed Belgian waffle 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
$15
One Federal Restaurant & Lounge1 Federal Street, St. Albans, 524-0330
A P P E T I Z E R O P T I O N S
Valor Ale Beer-Battered Shrimp Shrimp beer-battered in 14th Star Valor
and served with ginger-chile dipping sauce
Mixed Green SaladHouse maple-balsamic vinaigrette
E N T R É E O P T I O N S
N.Y. Strip SteakGrilled 12-ounce N.Y. strip steak with Gorgonzola-bacon cream sauce,
cheddar smashed potatoes and sautéed parsnips
Portobello-Pesto LinguineGrilled portobello mushrooms, cherry tomatoes and housemade pesto (from
One Fed’s garden-grown basil), tossed with linguine
D E S S E RT
Maple Crème BruléeFresh crème brûlée with a touch of the chef ’s
family’s Valley Farm maple syrup
$25
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ENToscano Café Bistro
27 Bridge Street, Richmond, 434-3148
Closed Monday.
$15 LUNCH MENUA P P E T I Z E R O P T I O N S
Chilled Gazpacho, Creamy Garlic-Potato Soup, Soup
du Jour, Petite Green Salad, Petite Caesar Salad
E N T R É E O P T I O N S
Grilled Vegetable SandwichHousemade Italian Sausage & Peppers
Spring Vegetable RisottoLocal ramps, asparagus, peas, mint
and sun-dried tomato
Cavatelli BologneseRich, hearty ragout with pork,
veal and beef
$35 DINNER MENUA P P E T I Z E R O P T I O N S
Herbed Feta DipWild Mushroom Crostini
Scallop CevicheS A L A D
Petite Green Salad
E N T R É E O P T I O N S
Housemade Spinach-Ricotta Malfatti
Gnocchi-like pasta tossed with toasted pine nuts, garlic and basil
Slow-Roasted Duck Confi t Cassoulet
Cannellini beans, housemade pork sausage and fresh herbs
Cavatelli BologneseRich, hearty ragout with pork,
veal and beef
Toscano Seafood PaellaShrimp, mussels and housemade
Italian sausage with sa� ron risotto
Fish du JourD E S S E RT O P T I O N S
Chocolate-Chambord Tiramisu
Lemon-Blueberry Crème Brûlée
Timbers Restaurant102 Forest Drive, Lincoln Peak Village
Warren, 583-6800
Closed Tuesday & Wednesday.
A P P E T I Z E R
Johnny CakesRoasted-corn-and-pepper cakes, black bean salsa,
cilantro crema and queso fresco
E N T R É E
Grapefruit-Glazed SalmonWood Mountain Fish salmon with a grapefruit-and-balsamic glaze,
Israeli couscous, roasted shallots, snow peas and caramelized caulifl ower
D E S S E RT
Cold Hollow Cider Beignets and Cream
$25
The Elusive Moose6163 Main Street, Waitsfi eld, 496-6444
Closed Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Ricotta GnocchiTopped with mushrooms, tru� e oil, roasted tomato and Romano cheese
in tarragon demi-glace
Seven-Veggie SaladAssorted veggies tossed with frisée
lettuce in jardinière vinaigrette
Cream of Mushroom SoupEnhanced with sherry and topped
with mushroom chips
E N T R É E O P T I O N S
Braised, Stu� ed Chicken Thighs
Stu� ed with spicy housemade sausage, peaches and stewed
tomatoes. Served with beans and rice and sautéed spinach
Curried Veggie StrudelServed with raisin-tossed Israeli
couscous, roasted tomato sauce and a yogurt drizzle
Smoked, Bacon-Wrapped Meatloaf
Topped with tru� e-and-mushroom sauce. Served with caramelized-
onion mashed potatoes and seasonal veggies
D E S S E RT O P T I O N S
Chocolate MooseChocolate cake enrobed in dark
chocolate, with whipped cream and shaved dark chocolate
Crème BrûléeWith fresh berries and a lace cookie
Apple StrudelWith toasted nuts, crème Anglaise
and maple-walnut ice cream
$25
Big Picture Café & Theater48 Carroll Road (o� Route 100), Waitsfi eld, 496-8994
$35 MAD RIVER FARMER’S DINNER MENUHartshorn Certifi ed Organic
Farm’s Bibb Lettuce SaladNeill Farm Steak
With potato-and-turnip gratin
Pot de Crème
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WATERBURY • WATERBURY CENTER
The 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
Spinach SaladBacon, tomatoes, roasted garlic, smoked-tomato vinaigrette,
Red Hen crostini
BrieFlash-fried Blythedale Farm brie, serrano pepper jam
E N T R É E O P T I O N S
Vermont Beef BurgerJasper Hill Harbison cheese, caramelized onions, arugula, house-cut fries
Salmon FlorentineFennel risotto, yellow pepper velouté
Seared Duck BreastJuniper & cherry sauce, frisée, thyme couscous
Vegetable NapoleonPortobello, tomato, red pepper, basil, tahini, garbanzo beans, tofu,
cilantro basmati rice, balsamic reduction
D E S S E RT O P T I O N S
Raspberry-Thyme Cheesecake
CrêpeChocolate, strawberry,
mascarpone
$25
RESERVOIRRESERVOIR The The
Downtown Waterbury - 244-7827
Michael’s on the Hill4182 Waterbury-Stowe Road, Waterbury Center, 244-7476
Closed Tuesday.
$35 MENU CELEBRATING THE CREAMERIES OF VERMONTPlease inform us of specifi c dietary needs in advance. Our full spring menu is
also available. Enjoy the menu with wine pairings for $58.
Spiced Carrot SoupWith minted Maplebrook Fine Cheese yogurt
Laurent Miquel Chardonnay ’12, Béziers Languedoc – $8
Organic Greens & SproutsWith Bonnieview Farm Ben Nevis, ramp vinaigrette and crispy shallots
Smoked Pork LoinWith polenta frites and Mansfi eld Dairy mushroom cream
Louis Latour “Valmoissine” Pinot Noir ’11, France – $10
Vermont Creamery Chèvre & Maplebrook Fine Cheese Ricotta Zeppole
With house-preserved strawberry compôteBisol “Jeio” Prosecco Brut NV Veneto – $8
Green Mountain Co� ee or Vermont Artisan Tea Selections
Café Provence on Blush Hill45 Blush Hill Road, Waterbury, 244-7822
A P P E T I Z E R O P T I O N S
Caesar Salad in a Crispy Cheese CupWith shrimp
Escargot ProvençalWith tomato, garlic, Pernod, wilted baby spinach and a petite salad
Curried Calamari on Forbidden RiceE N T R É E O P T I O N S
Baked Haddock ProvençalOver creamy polenta with basil-pesto cream sauce
Chicken Cordon BleuWith garlic mashed potatoes and lemon-butter sauce
Tian of Grilled VegetablesEggplant, zucchini, roasted tomato and wilted spinach with tomato-tarragon beurre blanc and tobacco onions
D E S S E RT O P T I O N S
Stu� ed CrêpeWith orange-strawberry cream and chocolate sauce
Flourless Chocolate CakeWith raspberry coulis
$35
Prohibition Pig 23 South Main Street, Waterbury, 244-4120
Client: Prohibition PigDate: 01/23/12Job Title: Beer Advocate Ad
ColorsCyan
Keyline to print: NO
MagentaYellowBlack
Production Notes: The artwork and materials for this piece is to be examined carefully upon receipt. If material is deficient or does not comply with your requirements, please contact:Driven Studio - Jeff Price 1 Lawson Lane, Studio 140 Burlington, VT 05401802.343.4665 / [email protected]
Scale 1:1
A P P E T I Z E R O P T I O N S
Haricots Verts SaladTiny green beans, radicchio,
Bibb lettuce and candied walnuts in vinaigrette
Country PâtéWith baguette and
accoutrements
Tru� ed Mushroom ToastGrilled Red Hen Baking Company bread, tru� ed crimini mushrooms
and Parmesan
E N T R É E O P T I O N S
Duck DuckWarm, house-cured duck leg confi t,
smoked duck breast, bitter greens, Bayley Hazen Blue
cheese, cranberries and pickled red onions
Chana MasalaChickpeas, tomatoes,
garam masala, basmati rice
Pork RagoutCured pig cheeks, bacon,
house sausage, kale and tomato sauce over fresh rigatoni
D E S S E RT O P T I O N S
Key Lime PieWith stewed blueberries
Oreo PâtéCrafted from locally harvested
Oreo livers, with pistachios, berry purée
$25
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Piecasso Pizzeria & Lounge1899 Mountain Road, Stowe, 253-4411
For $10, add a beer pairing to each course.
A P P E T I Z E R O P T I O N S
Baby-Arugula-Smoked-Blue-Cheese-and-Pear SaladWith Meyer lemon vinaigrette
Grilled ShrimpServed over creamy polenta with fried salami and Marsala glaze
E N T R É E O P T I O N S
Chicken MarsalaPan-roasted chicken breast with mushroom-Marsala sauce,
garlic-Parmesan mashed potatoes and sautéed vegetables
Shrimp ScampiJumbo shrimp sautéed with garlic, fresh basil and grape tomatoes.
Tossed with fettuccine in a white wine sauce
Green-Tea-Poached TempehRhapsody Natural Foods tempeh poached in an apple-cider-green-tea
broth served over black lentils and kale, then fi nished with crispy onions and apple cider glaze
D E S S E RT
Your Choice of Any Homemade Dessert on Our Menu
$25
Asiana House (Montpelier) 43 State Street, Montpelier, 225-6180
Sake and wine pairings available. Closed Sunday.
S A L A D O P T I O N S
Seaweed SaladAssorted seaweed in a light
sesame-vinegar dressing
Garden SaladMixed vegetables with creamy
ponzu or ginger dressing
Avocado SaladAvocado, cucumber, kanikama and
tobiko with Japanese mayo dressing
A P P E T I Z E R O P T I O N S
Chicken SatayGrilled skewers served with
peanut sauce and sweet-and-sour cucumber sauce
Vegan SamosaMixed vegetables in spring roll skin,
served with sweet chile sauce
Sushi AppetizerChef ’s choice of fresh-cut fi sh
over rice
E N T R É E O P T I O N S
Korean Spicy Tofu SoupBibimbap
Rice, vegetables, egg and marinated beef served sizzling in a
hot stone pot
Kiss the Dragon MakiTempura soft-shell crab, mango,
spicy mayo and avocado topped with unagi and wasabi tobiko.
Served slightly torched with spicy teriyaki sauce and sweet miso sauce
$25
Capitol Grounds Café 27 State Street, Montpelier, 223-7800
$10 LUNCH SPECIALB E V E R AG E O P T I O N S
16-ounce Cup of Iced Co� ee, Hot Co� ee or Tea,
Fresh-Squeezed Flat or Sparkling Lemonade
12-ounce Latte or Chai16-ounce Switchback
Brewing Company AleS A N DW I C H O P T I O N S
Choose a whole sandwich or half sandwich with side.
Grilled Cheese With AppleFresh Turkey
Prosciutto di ParmaS I D E O P T I O N S
Small Green Salad with Balsamic Vinaigrette, Cup
of Greenfi eld Highland Beef Chili, Soup du Jour, Vermont
Cookie Love Cookie, Bag of Deep River Snacks Chips
$35 DINNERServed after 5 p.m. on
Fridays and Saturdays
B E V E R AG E O P T I O N S
Draught Beer, Glass of Wine; 16-ounce Cup of Iced Co� ee,
Hot Co� ee or Tea; 12-ounce Latte or Chai
D I N N E R O P T I O N S
Choose any two.
Small Green SaladCup of Greenfi eld Highland
Beef or Veggie ChiliSoup du Jour
Creamy Artichoke DipWith arugula, Parmesan and Cabot cheddar, topped with
crispy prosciutto
Daily Choice of Handmade Empanadas
Housemade Roasted-Vegetable Lasagna
Flourless Chocolate TorteWith raspberry coulis
TiramisuMaple-Almond Cannoli
Positive Pie (Hardwick) 87 South Main Street, Hardwick, 472-7126
A P P E T I Z E R O P T I O N S
Italian Greens-and-Herb SaladRomaine lettuce, endive, Kalamata olives, Italian parsley,
basil, lemon, honey and extra-virgin olive oil
AranciniLightly fried, mozzarella-fi lled arborio rice balls.
Served with smoked tomato ragout
E N T R É E O P T I O N S
OrecchietteWith toasted breadcrumbs, prosciutto,
extra-virgin olive oil, kale and Parmesan cheese
Pan-Roasted Chicken MarsalaWith wild-mushroom-and-rosemary stu� ng and wilted spinach
D E S S E RT O P T I O N S
Ricotta-Orange Pound CakeWith sweetened strawberries and fresh whipped cream
Housemade Espresso GranitaTopped with shaved chocolate
$25
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MONTPELIERJ. 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
Vermont SaladMixed greens topped with
Vermont Creamery goat cheese, cranberries, golden raisins, toasted
pecans, cucumbers, red onions and a Vermont-maple-balsamic
vinaigrette
Switchback-Steamed MusselsAndouille sausage, leeks, garlic,
shallots, herbs, baby spinach, butter and Switchback Brewing Company ale
Tru� e ChipsFred’s Calamari
Seasoned and lightly fried, then tossed with spicy pepperoncini, white wine, garlic, roasted red
peppers and butter
E N T R É E O P T I O N S
Tru� ed Mushrooms & Pappardelle
Wide egg pasta with a blend of wild mushrooms, shallots, garlic, fresh herbs, a touch of butter, Parmesan
cheese and white tru� e oil. May be served with smoked chicken
Gorgonzola-Crusted New York Strip
Grilled to your liking and crusted with melted Gorgonzola cheese and
Dijon mustard
Teriyaki BeefsteakSoaked in our secret marinade, grilled to your liking and glazed
with our housemade teriyaki. Topped with scallions, sesame and
grilled pineapple
Pesto-Crusted HaddockFinished with panko crumbs, Parmesan cheese and sautéed
grape tomatoes
D E S S E RT O P T I O N S
Fresh Strawberry CakeFrench vanilla cake layered with
fresh strawberries and sweet-cream frosting
Devil’s Food CheesecakeRich layers of chocolate cake and vanilla cheesecake, fi nished with
ganache and fresh whipped cream
$35
Hunger Mountain Coop Deli and Café
623 Stone Cutters Way, Montpelier, 223-8000
Slider TrioFeaturing a tuna Niçoise panini, pulled pork
and a sweet-and-spicy tempeh quesadilla
$9
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.
$35
La Brioche 89 Main Street, Montpelier, 229-0443
Closed Sunday.
DA I LY H OT LU N C H O F F E R I N G
Includes choice of beverage and cookie
Monday: Meat LasagnaTuesday: Chicken Curry
Wednesday: Eggplant LasagnaThursday: Chicken & Biscuits
Friday: JambalayaSaturday: Chef’s Choice
$10
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PELI
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NECI on Main 118 Main Street, Montpelier, 223-3188
Lunch and dinner served Tuesday through Saturday.
$10 LUNCH SPECIALA P P E T I Z E R O P T I O N S
Carrot-Ginger SoupFried basil leaf
Classic Caesar SaladRomaine, garlic croutons,
shaved Parmesan, anchovy
E N T R É E O P T I O N S
Smoked Salmon ClubA NECI classic: rye bread,
lettuce, tomato, onion, caper aioli, house-cut fries
Chicken SandwichHousemade roll, lettuce, tomato,
onion, bacon, avocado, garlic aioli, house-cut fries
Greek Tofu WrapMarinated Vermont Soy tofu,
olive tapenade, red onion, feta, roasted red pepper, lettuce,
cucumber-tzatziki salad
$25 DINNER MENUA P P E T I Z E R O P T I O N S
Potato GnocchiMushrooms, mushroom emulsion,
potato consommé
Poached CodClams, butter sauce, olive-oil-herb sauce
Grilled Chicken & Grape Skewers
Chickpea sauce, tru� ed chicken jus
E N T R É E O P T I O N S
New England Pot RoastBraised beef, root vegetables, pan jus
Pan-Seared Arctic CharMeyer lemon fi ngerling potatoes,
turnips, peas, golden beets, Béarnaise sauce
Vegetarian Farro RisottoApples, eggplant, pecans, goat
cheese, cranberries, sautéed greens, eggplant sauce
C H O I C E O F D E S S E RT
Sarducci’s Restaurant and Bar 3 Main Street, Montpelier, 223-0229
$10 LUNCH SPECIAL No Lunch on Sunday
E N T R É E O P T I O N S
Includes soft drink of your choice
Rosemary-Poached Shrimp* With local red and yellow beets, endive, oranges, mixed greens,
pistachios and citrus vinaigrette
Grilled Salmon*With cucumber-dill salad, grilled asparagus, potato croquette and
sa� ron vinaigrette
Slow-Roasted Pulled Pork Panini
With housemade pickles, Swiss cheese, Dijon mustard aioli
and a side of French fries
$25 MENUA P P E T I Z E R O P T I O N S
Arugula-and-Gorgonzola Salad*
Mini FlatbreadBrie, cheddar, wild mushrooms,
walnuts, mizuna greens and balsamic glaze
Baked, Stu� ed Littleneck ClamsWith bacon, onions,
herb breadcrumbs, potato crisps and lemon aioli
E N T R É E O P T I O N S
Sesame-Crusted Sushi-Grade Tuna*
In a soy-ginger glaze with spring vegetable caponata and spinach
Grilled Salmon*With cucumber-dill salad,
grilled asparagus, potato croquette and sa� ron vinaigrette
Pub Filet Steak*With caramelized-onion mashed potatoes, broccolini, Gorgonzola
and housemade steak sauce
D E S S E RT O P T I O N S
Maple Pudding CakeKey Lime Mousse*
Dark-Chocolate-and-Malted-Crème-Anglaise Parfait*
* Gluten-free selections
Salt207 Barre Street, Montpelier, 229-6678
Items may change due to availability of seasonal ingredients. Closed Monday.
A P P E T I Z E R O P T I O N S
Beet-and-Dill-Cured Salmon, Microgreens, Crème Fraîche
Triple-Cream Custard, Balsamic Cherries, Spiced Hazelnut
Baby Lettuce, Chorizo Brittle, Orange, Alpine-Style Cheese, Smoked-Paprika Vinaigrette
E N T R É E O P T I O N S
Seared Monkfi sh, Squid-Ink-and-Mustard Mashed Potatoes, Wilted Spinach
Duck Ramen, Winter Squash, Kale Seaweed, Egg Yolk, Butter, Corn, Duck Cracklings
Blue-Cheese-and-Pecan Ravioli, Red-Wine-Poached Pear, Cranberry Compôte
D E S S E RT
Flourless Chocolate Cake, Salted-Caramel Ice Cream, Curd-Filled Cream Pu�
$35
Positive Pie (Montpelier) 22 State Street, Montpelier, 229-0453
F I R S T C O U R S E O P T I O N S
Fried OysterBattered, fried oyster with arugula,
fried lemon and spicy remoulade
Parsnip GratinSpring-dug parsnips, caramelized
onions and Thistle Hill Farm Tarentaise cheese
S E C O N D C O U R S E O P T I O N S
Arugula SaladGrapefruit suprèmes,
Bayley Hazen Blue cheese and poppy seed dressing
FlatbreadRomesco sauce (with nuts),
grilled shrimp, salt-cured zucchini, cilantro, red onion and Vermont
Creamery chèvre
T H I R D C O U R S E O P T I O N S
CioppinoShrimp, PEI mussels, littleneck
clams and white fi sh in sa� ron broth
Hanging Tenderloin Panzanella
Northeast Family Farms hanger steak, Maplebrook Fine Cheese
mozzarella and sherry vinaigrette
Chickpea-Flour ManicottiChickpea-fl our crèpes fi lled with
Vermont Soy tofu, grilled vegetables, spicy carrot purée, wilted spinach
and crispy leeks
$25
Ariel’s Restaurant 29 Stone Road, Brookfield, 802-276-3939
Closed Monday & Tuesday.
F I R S T C O U R S E
Ramp Hummus, Herbed Goat Cheese and
Romesco DipsServed with housemade,
wood-oven-baked everything bagels
S E C O N D C O U R S E O p T I O N S
Wild-Leek-and-Potato SoupWith roasted-ramp-and-potato
dumplings
Ahi Tuna CevicheJicama, cilantro, red onion, tomato
and lime, served with masa-flour crisps
Salad of Spring GreensIn maple-sherry vinaigrette
T H I R D C O U R S E O p T I O N S
Grilled Skirt Steak with Chimichurri
With spring-garlic-roasted fingerling potatoes and
buttered spinach
Confit of Vermont ChickenWith farro pilaf and spring-
vegetable-and-wild- mushroom ragout
Crispy Skate WingWith lemon-caper-brown-butter
sauce, herbed spaetzle and arugula
Cornmeal-Cheddar WaffleWith spring-vegetable-and-wild-
mushroom ragout and cheese tuile
D E S S E RT O p T I O N S
Dark-Chocolate-and-Salted-Caramel Bar
With Mexican vanilla ice cream
Strawberry-Rhubarb CrispWith ginger ice cream
$35
Positive Pie Tap & Grill 65-69 Main Street, Plainfield, 454-0133
F I R S T C O U R S E O p T I O N S
Garden of Eden SaladMesclun with tofu, feta, pepitas,
cucumber, red onion and broccoli in lemon-tahini dressing
Grecian ChopRomaine lettuce with feta,
pepperoncini, Kalamata olives, tomato, onion and cucumber
in oregano vinaigrette
S E C O N D C O U R S E O p T I O N S
Crispy CalamariWith shaved lemon,
shaved red onion, crispy chickpeas and lemon aioli
FlatbreadWhite garlic, pulled-chicken confit,
caramelized onion, mushrooms, blue cheese and fresh herbs
Roasted Tomato BruschettaGrilled house baguette topped with
tomato-basil compôte, arugula and a balsamic drizzle
PoutineLocal duck gravy and Maplebrook
Fine Cheese curds served over hand-cut fries
T H I R D C O U R S E O p T I O N S
Four Cheese Mac-and-Cheese
Cavatappi in a mix of mascarpone, Swiss, Romano and
Cabot cheddar cheesesArugula-Pesto Chicken
Organic chicken thigh confit with cherry tomatoes and roasted
Red Bliss potatoesGrilled Salmon
With pico de gallo, wild rice, sautéed zucchini and lemon tahini
Steak FritesGrilled hanger steak and hand-cut
fries with chimichurri sauce
$25
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mONTpElIEr • barrE • brOOkFIElD • plaINFIElDCornerstone Pub & Kitchen
47 North Main Street, Barre, 476-2121
Closed Sunday and Monday.
A p p E T I Z E R O p T I O N S
Fried Vermont Goat CheeseArugula, dried cherries, toasted pine nuts, citrus vinaigrette
Chinese Barbecue Pork WingsWith Asian slaw
PEI MusselsWhite wine, garlic, toasted crostini
E N T R É E O p T I O N S
Mushroom RavioliToasted pine nuts, Vermont goat cheese, portobello-Marsala sauce
Pan-Roasted MahiRoasted parsnips, couscous, coconut-curry cream sauce
Barbecue-Braised Pork ShankSmoked bacon and jalapeño mac and cheese
D E S S E RT O p T I O N S
Nightly Mason Jar Dessert Special
$25
Three Penny Taproom108 Main Street, Montpelier, 223-8277
Chicken Liver PâtéWith roasted onion and toast
Wild Maine MusselsIn ginger broth, with kelp frites
Pot de CrèmeMexican chocolate, pumpkin-seed brittle
$25
APRIL 25-MAY 4
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2828
QUEC
HEE
• RA
NDOL
PH •
SHE
LBUR
NESimon 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
Creamy White-Bean CrostiniTomato-wild-mushroom ragout, served over crispy oyster mushrooms
with Vermont feta
Organic Kale CaesarOrganic kale, roasted-garlic dressing and Rory’s croutons
E N T R É E O P T I O N S
Horseradish-Crusted CodCrispy leeks, herb mashed potatoes, balsamic-shallot reduction
The Simon Pearce BurgerTru� ed ketchup, housemade mustard, kimchi, Parmesan and parsley fries
Porcini Mushroom RisottoRoasted acorn squash, braised greens and white balsamic essence
D E S S E RT O P T I O N S
Vanilla Bean Crème BrûléeKey Lime Cheesecake
With pineapple compote, toasted coconut
$35
Barkeaters Restaurant97 Falls Road, Shelburne, 985-2830
Closed Monday.
$10 LUNCH SPECIALBark Burger
Grilled LaPlatte River Angus Farm beef burger, egg, cheddar, crispy onions, spicy ketchup and fries
$25 MENUA P P E T I Z E R O P T I O N S
MusselsPEI mussels, Vermont butter, garlic, lemon, white wine, grilled baguette
Black-Bean-and-Quinoa Cakes
Black beans, quinoa, carrots, onion, garlic, cilantro and cumin with
avocado-lime sauce
Roasted-Beet SaladGreens, roasted beets,
Vermont Creamery chèvre and Vermont maple walnuts
E N T R É E O P T I O N S
Pan-Seared Sea BassSea bass in mango buerre blanc
with baby-arugula-sweet-potato-and-quinoa salad in citrus
vinaigrette
Grilled-Vegetable-Polenta Napoleon
Zucchini, summer squash, asparagus, peppers and
Vermont Creamery fromage blanc in roasted-tomato-basil sauce
Steak FritesGrilled fl ank steak, fries and
wasabi-horseradish sauce
D E S S E RT O P T I O N S
Raspberry Molten Lava CakeCookie Sundae
La Villa Bistro & Pizzeria3762 Shelburne Road, Shelburne, 985-2596
Gluten-free substitutions can be made in most cases. Wine pairings from our shop next door, Enoteca Wine & Provisions, to be determined.
A P P E T I Z E R O P T I O N S
Butternut Squash SoupWith Vermont honey and apple
Blood Orange, Golden Beet & Fennel SaladE N T R É E O P T I O N S
Misty Knoll Farms Chicken CacciatoreOver Parmesan risotto
Three-Pepper and Sautéed Tomatoes With Fresh Basil PestoOver housemade fettuccine
PorchettaOver Gorgonzola polenta
D E S S E RT O P T I O N S
TiramisuWith Vermont Creamery mascarpone
Chocolate Oblivion TorteMade with local eggs and Cabot butter
$25
Black Krim Tavern21 Merchants Row, Randolph, 728-6776
Full descriptions online. Closed Sunday and Monday.
$10 LUNCH MENUIncludes large plate with choice of
small plate or dessert
L A R G E P L AT E O P T I O N S
Parmelee Farm BurgerShrimp Sushi RollPulled Pork Panini
Chicken TacosCoconut Beluga Lentils
$25 DINNER MENUIncludes medium and large plate with
choice of small plate or dessert
M E D I U M P L AT E O P T I O N S
Roasted Rumble Brook Farm RabbitChicken Liver Pâté
GreensRoot Vegetable Latkes
L A R G E P L AT E O P T I O N S
Seared TroutParmelee Farm Braised
ChickenCrab & Yam Salad
Back Beyond Farm Roasted Beef
D E S S E RT O P T I O N S
Ginger-Peanut Tru� eMango Cream
Green Tea Cookies & Lemon Pudding
S M A L L P L AT E O P T I O N S
Smoked-Bluefi sh Savory Cheesecake
Turmeric-Pickled EggBraised Lima Beans
Corn Soup
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SHELBURNE • NEW HAVEN • VERGENNES
3 Squares Café221 Main Street, Vergennes, 877-2772
This menu is not served on Monday and Tuesday.
$35 CACAO MENUA P P E T I Z E R O P T I O N S
Roasted Radish SaladCacao-nib vinaigrette
Ceviche VerdeShrimp, snapper, cacao-nib cracker
Cacao-Smoked DoradoPapaya, cilantro oil
Cacao-Studded Country PâtéLardo, accompaniments
EmpanadaCinnamon-and-cacao-braised
short rib, red mole, crema agria
E N T R É E O P T I O N S
Chocolate PastaWild mushrooms, whipped ricotta,
tru� e oil
Cacao-Crusted, Serrano-Ham-Wrapped ScallopsSpring pea purée, vanilla bean
beurre blanc
“Cacao au Vin”Whipped potatoes, spring vegetables
Cacao-Breaded Pork Schnitzel
Herbed spaetzle, brown-butter sauce
Peppercorn-and-Cacao-Rubbed Rib EyeHorseradish crema
D E S S E RT O P T I O N S
Mayan Sipping ChocolateTrio of House Tru� es
ChurrosTrinitario ganache
Vanilla-Bean-and-Cacao-Nib-Infused Panna Cotta
Minted berries
The Bearded Frog5247 Shelburne Road, Shelburne, 985-9877
A P P E T I Z E R O P T I O N S
Basil-White-Bean DipWith roasted cherry tomatoes,
cucumbers and toasted gyro bread
House-Cured-Salmon-and-Frisée Salad
With shaved red onion, marinated red peppers, citrus vinaigrette and
caper-chèvre marble rye toast points
Mushroom-Chive Cheesecake
In a bacon-graham-cracker crust
E N T R É E O P T I O N S
Barbecue-Braised ChickenWith spring lima bean hash, root
vegetable slaw and fried corn bread
Crispy Tofu-Cake SaladBaby spinach, chickpea salad,
haricots verts, red wine vinaigrette and toasted gyro bread
Duck BurgerVermont brie and maple-glazed mushrooms on a Bristol Bakery
caramelized onion bun. Served with rosemary-Parmesan-
dusted sweet potato fries
D E S S E RT O P T I O N S
Bittersweet Flourless Chocolate Cake
With strawberry-Grand-Marnier sauce, toasted-almond to� ee and
vanilla ice cream
Shirley Temple Sorbet DuoAngel Food Cake
With berry compôte and citrus whipped cream
$25
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 JourThon Maison
Tuna-and-grape tartare with a gaufrette potato and salmon caviar
Crêpe SaisonnièreCrêpe fi lled with sausage, wild ramp
pesto, brie and sun-dried tomato
E N T R É E O P T I O N S
Château Bistro SteakGrilled Brant Farm hanger steak
with garlic mashed potatoes and fi ddlehead ferns in shallot
demi-glace
Truite PrintanièreRoasted rainbow trout with leeks, shiitake mushrooms and shaved
fennel in a dill vinaigrette
Délice VégétarienGrilled lentil steak, portobello
mushrooms, local mozzarella with red pepper coulis
D E S S E RT O P T I O N S
Strawberry-and-Rhubarb Crisp
Served with homemade ice cream
Chocolate PavéWhipped cream
Walnut CakePoached pear and vanilla ice cream
$35
Antidote35 C Green Street, Vergennes, 877-2555
Full descriptions available online. All prescriptions include a dessert. Closed Sunday and Monday.
$25 PRESCRIPTION #1A P P E T I Z E R
Drunken TunaE N T R É E O P T I O N S
Angry Chicken TacosGrilled-Asparagus-and-
Pickled-Ramp Tacos
$25 PRESCRIPTION #2A P P E T I Z E R
Pork Confi t & Cheddar Farm Board
E N T R É E
Basil-Ale Mussels
$25 PRESCRIPTION #3A P P E T I Z E R
Caesar SaladE N T R É E O P T I O N S
Hot Pastrami Antidote Chicken Club
Tree Huggin’ Dirt Worshipper Veggie Burger
$35 PRESCRIPTIONA P P E T I Z E R
Seasonal Green SaladE N T R É E O P T I O N S
Paella Spring Chicken
DESSERT OPTIONSAvailable for all prescriptions
Carrot CakeTres-Maple Bread Pudding
Cheryl’s Chocolate Silk
APRIL 25-MAY 4
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VERG
ENNE
S •
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LEBU
RY
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Like us on Facebook and mention us in
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Black Sheep Bistro253 Main Street, Vergennes, 877-9991
A P P E T I Z E R O P T I O N S
Strawberry-Cucumber SaladIn lemon vinaigrette
Chicken RavioliWith oven-roasted ratatouille and basil pesto
Black Olive CaesarWith croutons and Parmesan cheese
E N T R É E O P T I O N S
Lobster Entrée SaladWith citrus-coconut dressing
Pork ChopWith bourbon-lime sauce, wilted spinach and lardons
Duck-Leg Confi tWith celery-root slaw and mango-Champagne vinaigrette
C H O I C E O F D E S S E RT
$25
Fire & Ice Restaurant26 Seymour Street, Middlebury, 388-7166
A P P E T I Z E R O P T I O N S
Double-Dipped Bu� alo WingsEdamame Salad
Shelled soybeans mixed with sesame-seaweed salad, scallions, bok
choy, red and orange peppers, then tossed with sesame-soy dressing
Wasabi-Panko TunaSushi-grade Ahi tuna hand-breaded
to order with wasabi powder and panko bread crumbs, served crispy
on the outside, rare in the center. Served with housemade citrus-sesame soy sauce and sesame-seaweed salad, garnished with
wasabi peas
Our Famous Salad BarE N T R É E O P T I O N S
All entrees are served with choice of one side. Add $1 for an additional
vegetable du jour.
Grilled Atlantic SalmonYou choose the fl avor: plain, teriyaki, blackened, Hollandaise, raspberry or
with lemon and butter
Top Sirloin SteakEight-ounce top sirloin smothered
with sautéed mushrooms and onions
Champagne ChickenA Fire & Ice favorite! Twin
5-ounce boneless, skinless chicken breasts sautéed with mushrooms
and fi nished in a rich sauce of white wine, veal demi-glace and
Monument Farms cream
English-Cut Prime RibOur classic untrimmed roast —
a half-pound slice of well-marbled, USDA Choice-graded rib eye —
slow-roasted in our special ovens. Crusted with our house spice blend
and served with jus
Vermont Fresh Pasta RavioliFive large, eggless ravioli stu� ed
with artichokes, spinach and mushrooms, tossed with cherry
tomatoes, artichoke hearts, shallots and fresh spinach in a velvety
mushroom velouté
D E S S E RT O P T I O N S
Crème BrûléeFlourless Chocolate Cake
$25
Two Brothers Tavern86 Main Street, Middlebury, 388-0002
Menus also available downstairs at Two Brothers Lounge & Stage.
$10 LUNCH SPECIALCountry Cheddar Biscuits
With Switchback-and-Sausage Gravy
$25 MENUA P P E T I Z E R O P T I O N S
Fried Tomato SaladWith Vermont Creamery chèvre,
mixed greens, maple-sherry vinaigrette and balsamic reduction
Wild Mushroom RisottoWith thyme, oregano and
Parmesan cheese
Roasted Beet SaladWith arugula, Blue Ledge Farm Middlebury blue, maple-sherry vinaigrette and candied walnuts
Cup of Cheddar-Ale SoupE N T R É E O P T I O N S
Beef-and-Switchback StewWith white beans, new potatoes,
hearty vegetables and grilled garlic toast
Duck Confi tWith curried lentils,
grilled asparagus and pomegranate molasses
Cornish HenWith spinach gnocchi, baby carrots
and a cranberry-thyme sauce
D E S S E RT O P T I O N S
Peanut Butter PieChocolate-Porter Cake
Crème BrûléeApple Crisp
Chocolate-Kahlua MousseHomemade Maple-Switchback Float
The Lobby7 Bakery Lane, Middlebury, 989-7463
A P P E T I Z E R O P T I O N S
Sautéed EscargotWith herbes de Provence and grilled bread
Ploughman’s AppetizerCountry pâté, lamb merguez sausage, Grafton Village Cheese
cheddar and Twig Farm goat cheese
Tomatillo GazpachoWith pickled cucumber and roasted cherry tomatoes
E N T R É E O P T I O N S
Duck BurgerWith orange-mango chutney and watercress on a
Bristol Bakery caramelized onion bun
Smoked-Seafood Entrée SaladSmoked mussels, trout and salmon; endive; and dill dressing
Black-Bean-Quinoa BurgerWith coleslaw and cheddar on a Bristol Bakery sesame seed bun
C H O I C E O F D E S S E RT
$25
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BRANDON • BRISTOL • MENDON • RUTLANDCafé Provence
11 Center Street, Brandon, 247-9997
$10 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
$35 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 & Restaurant
7 Woodward Drive, Mendon, 775-2290
Closed Tuesday and Wednesday.Choose from the options below, or enjoy a chef’s tasting.
A P P E T I Z E R O P T I O N S
Apple Cider MusselsWith tru� e fries
Flatbread With Yellow Pomodoro Sauce, Vermont Creamery Chèvre, Caramelized Onions and Arugula
E N T R É E O P T I O N S
Seared Golden Tilefi shWith mascarpone, orzo pasta, basil cream sauce, tomato and baby spinach
Vermont Beer-Braised Short RibsWith horseradish mashers, buttermilk onion rings and grilled asparagus
D E S S E RT O P T I O N S
Flourless Chocolate-Brandy TorteWith Bailey’s Irish Cream buttercream frosting
Housemade Chocolate Tru� esWith Island Homemade Ice Cream raspberry sorbet
$35
Roots the Restaurant51 Wales Street, Rutland, 747-7414
Closed Monday.
A P P E T I Z E R O P T I O N S
Beet SaladBaby arugula served over sliced beets and topped with Vermont
chèvre
Spinach AranciniFilled with smoked mozzarella and roasted garlic. Served over greens
with a tomato coulis
BBQ ShrimpShrimp pan-seared with housemade
blueberry barbecue sauce, served over cheddar polenta with greens
Spinach & Artichoke Pu� Pu� pastry fi lled with spinach,
artichoke, roasted garlic and cheese served with greens and tomato-
basil sauce
E N T R É E O P T I O N S
Pork SchnitzelTender pork loin breaded, fried
and served over mashed potatoes with house sauerkraut and pork
demi-glace
Mushroom CarbonaraPortobello mushrooms tossed with house fettuccine, sun-dried tomato pesto, onion, Parmesan and spinach
in a rich cream sauce
Emu MeatloafBreen-Family-Farm-emu-and-
Brown-Boar-Farm-pork meatloaf served over mashed potatoes with
cherry demi-glace
Shrimp CurryShrimp sautéed with peppers,
onions and carrots in green-coconut-curry sauce and topped
with toasted cashews
Chicken & Vegetable RisottoArborio rice cooked with
grilled vegetables, Misty Knoll Farms chicken, garlic, Parmesan cheese and spinach in a creamy
tomato sauce
D E S S E RT O P T I O N S
Vanilla Crème BrûléeBlueberry Cobbler
Warm blueberries with a gluten-free crust, ice cream and whipped cream
Chocolate Mousse Cake
$35
The Bobcat Café & Brewery 5 Main Street, Bristol, 453-3311
A P P E T I Z E R O P T I O N S
French Onion SoupToasted baguette with Gruyère
Baby Arugula SaladWith garlic-herb-tofu dressing
Braised-Duck Spring RollsWith dipping sauces, red cabbage slaw
E N T R É E O P T I O N S
Sweet Curry-Baked TofuVegetable pakoras, basmati rice
Shrimp-and-Sausage GumboWith cornmeal-crusted catfi sh
Grilled Bistro SteakGarlic mashed potatoes, mushroom gravy
D E S S E RT
Choice of Dessert
$25
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