Beruflich Dokumente
Kultur Dokumente
Premier SPOnSOrS
APRIL 27-MAY 4
vermontrestaurantweek.com
OFFiCiAl wine & Beer By g. hOuSen
meDiA SPOnSOrS
Been meaning to try that restaurant everyones been talking about? Nows your chance to dig in!
Chefs, farmers and foodies will converge to celebrate the states vibrant local food culture during the 4th Annual Vermont Restaurant Week. For 10 days, 100+ restaurants in Burlington, Stowe, Montpelier, Rutland and beyond will offer special prix-fixe menus at one of three price fanatics compete for prizes during Tuesday nights popular Culinary pub Quiz at Nectars in Burlington. Register your team by April 26 at vermontrestaurantweek.com. What is the real cost of local food? Discuss the topic at a foodie salon on Wednesday evening, May 1, at Signal Kitchen in Burlington. The panel includes Bluebird restaurateur Sue Bette, Jericho Settlers Farm co-owner Christa Alexander, food system pragmatist Sean Buchanan of Black River Produce and Vermont Butter & Cheese Creamery cofounder Allison Hooper. Round out your Restaurant Week adventure with the Cuatro de Mayo finale: Salsa Saturday. The party features a homemade salsa competition, salsa dance lessons and salsa tunes by DJ Hector Cobeo. Sample treats from Vermont Butter & Cheese, Vermont White Vodka and salsa, of course! Affordable 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, trained childcare providers will be on duty the evenings of Friday, May 3, and Saturday, May 4. See page 5 for preregistration details. Hungry to give? Donate to Vermont Foodbank the beneficiary 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. Go to the Vermont Restaurant Week website to donate.
a field-to-fork
APRIL 26-MAY 5
tO BeneFit
Vermont Restaurant Week coincides with publication of the 2013 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.
points $15, $25 or $35 per person depending on the fare. Try lunch specials for $10 or less. Vermont Restaurant Week isnt just about enjoying steak frites and maple crme brle. Its also a celebration of the states incredible farmers and artisan food producers. Vermont is a leader in the farm-to-table movement and boasts more craft brewers and cheese makers per capita than any other state. A packed week of foodie events (see pages 4-5) kicks off on Wednesday, April 24, with the Sweet Start Smackdown, a festive dessert competition among 10 of the states most talented pastry chefs, at the Higher Ground Ballroom in South Burlington. Scores from celebrity judges and attendees decide which concoction will be awarded Vermont Restaurant Weeks Signature Sweet. On Sunday evening, April 28, at Palace 9 Cinemas, film fans will enjoy a screening of Jiro Dreams of Sushi. The prescreening cocktail hour includes free sushi snacks from Linda Furiyas Yum Dragon Dumplings, DFV wines, Shipyard brews and Vermont White Vodka. Teams of rowdy food-trivia
festival!
APRIL 26-MAY 5
Hngry 2 giv?
vermontrestaurantweek.com
Donate $10 to Vermont Foodbank right now from your mobile phone:
EVENT SCHEDULE
the main event
* Wednesday, April 24
Dessert comes first at this Restaurant Week-eve kickoff battle where pastry chefs from around the state compete and foodies feast. Scores from celebrity judges Ben & Jerrys co-founder Ben Cohen, Next Great Baker runnerup Gretel-Ann Fischer and Vermont drag legend Amber LeMay and votes from you decide the winner of Vermont Restaurant Weeks Signature Sweet. Guests have an hour and a half to taste every tempting dessert, and 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.
TRIVIA contest
* TUESDAY, ApRIL 30
Play seven rounds of delicious trivia including questions about food in music and movies. The top team wins a $500 gift card to Burtons flagship store. Hosted by Nectars and emceed by Top Hat Entertainment, the evening promises plenty of prizes and mountains of gravy fries. Preregister your team (required) by Friday, April 26, at vermontrestaurantweek.com. Nectars, 188 Main Street, Burlington. 6:30-9 p.m. Preregistration required. Free. Info, 802-658-4771.
* SUNDAY, ApRIL 28
To some, sushi is just raw fish. To Jiro Ono, its a lifes work. This film examines the relentless pursuit of perfection that has won Onos 10-seat Tokyo restaurant three Michelin stars and famous fans, including chef Jol FooDIe Robuchon. Like the FLIcK best sushi, it will touch your heart and your taste buds. The prescreening cocktail hour features FREE sushi snacks from Linda Furiya of Yum Dragon Dumplings and a cash bar with DFV wines, Shipyard brews and Vermont White Vodka. And, yes, you can bring your cocktails into the theater! Palace 9 Cinemas, 10 Fayette Road, South Burlington. Cocktail hour 4 p.m., showtime 5 p.m. $7.50. Info, 864-5610.
Sp Ecial E vEnTS Sc H ED u lE
Salsa Saturday
* SATURDAY, MAY 4
Round out your Restaurant Week adventure with this Cuatro de Mayo finale featuring a homemade salsa competition, salsa dance lessons and salsa tunes by DJ Hector Cobeo. Sample treats from Vermont Butter & Cheese, Vermont White Vodka and salsa, of course! Try recipes from our salsa-loving readers and vote for your favorite: Kate LaRose, An Oldie, But Goodie Alison Lockwood, Avocado Salsa Cayla Marvil, The Green Monster Franklin paulino, Salsa de Rajas Doug Safford, Strawberry-Mango Salsa Fresca Red Square, 136 Church Street, Burlington. $5 donation.
Signal Kitchen, 71 Main Street, Burlington. 5:30-7 p.m. $5 donation. Info, 802-864-5684. FREE HORS DOEUVRES INCLUDING SAMPLES FROM:
vermontrestaurantweek.com
VERMONT WHITE VODKA AND VERMONT BUTTER AND CHEESE CREAMERY CASH BAR INCLUDES: SHIPYARD ALES AND DFV WINES
FInALe PARTY
Even foodies with kids chILD have no excuse to miss cARe 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, May 3, from 6 to 8:30 p.m. and Saturday, May 4, from 5:30 to 8 p.m. Food and beverage are included in the reduced fee: $10 (members), $18 (nonmembers) per child; ages 1 through 12. Participation is limited to 50 children per night. Preregistration is required. Call 862-9622 to sign up your kids, and dont forget to make your dinner reservations ASAP. Weekend tables will fill up fast!
Do you instagram?
conTesT
Foodies everywhere love posting photos of their food to Instagram leaving the rest of us hungry and jealous! If youre ready to brag about your Restaurant Week adventures, upload your shots with the #vtrw hashtag and they will display in our online photo gallery. The top three pics of the week (best food, best drink, best event) will win the photographer dinner for two at a participating local restaurant. Watch the action all week at vermontrestaurantweek.com.
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APRIL 26-MAY 5
MEnuS
LU N C H
= New to Restaurant Week in 2013 = This menu features Vermont White Vodka and/or Shipyard Ales
Menus in this section will be offered April 26-May 5 unless otherwise noted. Some have been abridged for space. Reservations are recommended for all restaurants. For the latest information, consult: vermontrestaurantweek.com.
DINNER
______________________ ______________________ ______________________ ______________________ ______________________ ______________________ ______________________ ______________________ ______________________ ______________________
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Sp Ecial E vEnTS Sc H ED u lE
Mon., 4/29 _____________________ Tue., 4/30 Wed., 5/1 Thu., 5/2 Fri., 5/3 Sat., 5/4 Sun, 5/5 _____________________ _____________________ _____________________ _____________________ _____________________ _____________________
A R T I S A N C H E E S E S F R O M F A R M T O T A B L E
Panera Bread
37 Church Street, Burlington, 660-7009 241 South Main Street, Rutland, 773-2933 1184 Shelburne Road, South Burlington, 860-1130
Ch e FS C h O i C e
To make use of the freshest, highest-quality ingredients as they become available, the Mad Taco is featuring a three-course chefs tasting menu at each location. The tasting can be adjusted to suit dietary needs or restrictions.
$15 DinnEr
SA l A D OP ti OnS
$15
With half of any premium salad on our menu, choice of side, beverage (lemonade, iced green tea, aa berry tea, coffee, bottled water, or fountain beverage) and any fresh-baked pastry
A rich Alfredo sauce over tortellini noodles filled with ricotta, Swiss and Romano cheeses A basil pesto served over purse-like pasta, filled with six cheeses Hearty Bolognese meat sauce served over cavatelli pasta
Dr i nk OP ti OnS
Tortellini Alfredo
Fountain Drink, Coffee, Iced Green Tea, Aa Berry Iced Tea, Lemonade
DeSSert
191 Pearl Street, Burlington, 651-0818 Sake and wine pairings available.
S A lA D O P t i O n S entr e OP ti OnS
Asiana House
Assorted seaweeds in a light sesame-vinegar dressing Avocado, cucumber, kanikama and tobiko with Japanese mayo dressing Mixed vegetables with creamy ponzu or ginger dressing
A PPet i z er O P t i O n S
A hand-cut rib eye served on a hot plate with mixed veggies and Korean barbecue sauce Choose from one of more than 20 different rolls, including vegetarian, vegan and gluten-free options Choice of three broths: Tom yum, kimchee or soy. Choose udon or soba noodles, and add chicken, tofu or veggies
Korean Steak
APRIL 26-MAY 5
Americano Sandwich Veggie Sandwich Soup of the Day Half & Half
Avocado Salad
Soup
Raw salmon, dressed with red onion, caper, citrus and true oil Chicken skewers marinated in a house curry-coconut-milk sauce. Served with peanut sauce and a tangy vegetable medley Lightly battered shrimp or mixed veggies, deep-fried to perfection
$25
Tempura
Bluebird Barbecue
Daily choices include Hungarian sweet rolls, maple-bacon scones, cranberry-almond scones, cinnamon rolls and brownies Made with locally wood-fired, roasted espresso beans
Two pastries
Served with warm honey With smoked bacon and cheddar cheese
en t r e O P t i OnS
$10 SpEcial
With macaroni-and-cheese and bread-and-butter pickles With mashed potatoes and braised greens With French fries and coleslaw
D eS S ert O P t i OnS
Sugar pie
$25
Bluebird Tavern
en t r e O P t i O n S
pea Soup
Black garlic aioli, pickled veal tongue salad Shellfish velout, clam belly, butter crust Sweet peas, morel mushrooms, watercress
D eS S ert O P t i O n S
Double Burger
Hand-Cut Strozzapreti
Seared Atlantic salmon, potato-chive pancake, arugula and basil-marinated cherry tomatoes Zucchini gnocchi with wild mushrooms, white wine and chive cream sauce With Brussels sprouts, butternut squash, Swiss chard and apple chutney
DeSSert OP ti OnS
Salmon pasta
bu rli n gTO n
$35 DinnEr
AP P et i ze r O P t i O n S
Duck Breast
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Sp Ecial E vEnTS Sc H ED u lE
Easter radish, honey dressing, smoked almonds Lemon mayonnaise, American caviar Grain mustard, bitter greens, sunchoke
Housemade Key lime pie with lime-zest-vanilla ice cream Triple-baked chocolate brownie, whipped cream and housemade chocolate chunk ice cream Marinated strawberries, whipped cream, shortbread and strawberry-chocolate-chip ice cream
Chocolate Brownie
pressed Rabbit
Strawberry Delight
$35
Daily Planet
With fried capers, harissa and potato gaufrettes With shaved Gruyre, balsamic and ramp pesto
entr e OP ti OnS
Parmesan-chicken meatballs (or roasted tofu) with pomodoro sauce and Provolone cheese on a Stewarts Bakery crusty sub roll
$8.99
With root-vegetable succotash, potato pure and beurre-rouge sauce With sea urchin butter, celeriac and pickled ramps With wild mushrooms, spring peas, Cognac cream
DeSSert OP ti OnS
Open-Face Ravioli
$35
Das Bierhaus
10 North Winooski Avenue, Burlington, 660-9346 Duino! (Duende) will tour the world during Vermont Restaurant Week. A new menu will be available every night, filled with the freshest, finest first pickings of all the local meats, cheeses and produce from Vermont farmers. Menu will be posted on the Duino! (Duende) Facebook page one day before it is available, served from 6 p.m. to 10 p.m.
Duino! (Duende)
APRIL 26-MAY 5
Prepared with smoked Gouda and rauchbier Mesclun greens tossed with walnuts and Craisins in our haus maplebalsamic vinaigrette
E n t r e O p t i o n s
Cuisine Schedule
A p r i l 26, 27, 28
Strips of Pork Schnitzel Assorted Sliced Sausages Ksesptzel Red Cabbage Potato Salad Local, Organic Sauerkraut
With grilled chicken or asparagus Hand-tenderized flank steak, stuffed with brisket, pickles and onions, then rolled, tied and slow-cooked
D e ss e rt
Mushroom Burger (Nepal) Chicken and Waffles (USA) Cubano Sandwich (Cuba)
Dessert Op ti ons
Ethiopian Cuisine
May 4 & 5
Battered and fried apple-filled dough, tossed in cinnamon-sugar and topped with hausmade honeybourbon sauce. Served with a scoop of vanilla ice cream.
$25
El Gato Cantina
El Plato One
Shrimp lightly dressed with a savory, pumpkin-seed mole sauce Two sweet corn cakes served over verde sauce and topped with our house pico de gallo, avocado, cayenne aioli and sour cream
Braised local pork with our house adobo sauce, served with arroz verde and black or refried beans
Dessert Op ti ons
$15 Dinner
App et i ze r
Choice of two tacos with Spanish rice and organic Vermont black beans Taco specials change daily. Below are two examples: With Champlain Valley queso fresco, salsa verde, cilantro and onion With fried plantains, guajillo salsa, cilantro and onion
D e ss e rt
El Plato Two
A refreshing blend of chopped jicama and baby spinach with a bright citrus dressing
E n t r e O p t i o n s
A classic, sweet Mexican street food. Lightly fried Mexican churros, sprinkled with cinnamon-sugar and served with chocolate-chile sauce Moist, delectable Mexican vanilla cake topped with chocolate syrup
Churros
Pan-seared red snapper topped with a white-wine Veracruz sauce, consisting of tomato, olives and capers. Served with arroz verde (herbed Mexican rice) and corn on the cob
Snapper Veracruz
Marinated Jericho Settlers Farm seitan, rice, sweet corn, onion, red pepper stuffing topped with roja sauce
Seitan-and-VegetableStuffed Pepper
Lightly fried flour tortillas, dusted with cinnamon-sugar and served with vanilla ice cream and chocolate syrup
Sopapillas
$25
Farahs Place
Appetizer plate
$25 DinnEr
A P P eti zer OP ti OnS
Fried Fiddleheads
With cheddar grits
SpEcial DESSErT $4
Homemade Saffronpistachio Ice Cream for Two
bu rli n gTO n
Five-Appetizer platter
With salad and bread
Ramp-and-Fiddlehead pesto, Trillium Hill Farm Spinach, Grilled Mushrooms, pitchfork Farm Carrots
With red-onion pickles and Grafton cheddar
With charred jalapeo relish, Does Leap feta and coriander aioli With Trillium Hill Farm spinach, toasted hazelnuts and herb yogurt
DeSSert OP ti OnS
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Rhubarb Tart
126 College Street, Burlington, 863-5200 To best utilize the freshest seasonal produce, the chef changes the menu daily.
LAmante
French vegetable and white-bean soup, with Asiago and pesto A bistro classic, with beef broth and a blend of cheeses
Soup au pistou
Onion-Soup Gratine
entr e OP ti OnS
A n t i PA St i O P t i O n S
S eC O n D i O P t i O n S
With arugula and trued aioli With soft red onions and fried leeks
Tomato, zucchini, summer squash and eggplant ratatouille; grilled portobello mushroom, crispy eggplant, Maplebrook Fine Cheese smoked mozzarella and sauted baby spinach with marinara sauce Beef tenderloin, mushroom duxelle, blue cheese and housemade pat, wrapped in puff pastry and served with garlic mashed potatoes and sauted baby spinach Marinated grilled steak with port-wine demi-glace, horseradish sauce and French fries
DeSSert OP ti OnS
Beef Wellington
$35
Steak Frites
Spaghettini, Garlic, Artichokes, Lemon, Thyme and Chili Flakes penne Bolognese Ricotta Gnocchi, peas, Fava Beans and Oyster Mushrooms
$35
Soup du Jour
S A n Dwi Ch O P t i O n S
Select two of the three categories listed. All meals come with choice of one mini cupcake (vegan and gluten-free options available).
h A lF- S A n Dw i C h O P t i O n S
Romaine, Parmesan, toasted croutons, fresh-cracked black pepper and Caesar dressing Field greens, tomatoes, tofu, fresh basil, strawberries, balsamic vinegar
Caesar
APRIL 26-MAY 5
Grilled, organic tofu, topped with sun-dried tomatoes, pickled ramps and spinach on toasted whole wheat. Served with a side of vegan mayo Vermont Family Farms pulled pork in a garlic-citrus marinade with ham, Boggy Meadow Farm Swiss, dill pickles and yellow mustard. Served on grilled sourdough
Roast turkey, avocado, caramelized onions, turkey bacon, Swiss cheese, garlic mayo Grilled portobello mushroom, caramelized onions, Vermont cheddar, spicy mayo Sourdough, avocado, blue-cheese crumbles, tomato
Turkey Club
Cuban Sandwich
Grilled portobello
Chicken-and-Dumpling Tomato Bisque Spicy Black Bean Tomato Bisque Truffled Corn Chowder
Greens, strawberries, red grapes, dried cranberries, blue-cheese crumbles, toasted walnuts, raspberry vinaigrette
Eden
83 Church Street, Burlington, 660-9533 Includes a glass of red or white wine or a homemade spritzer.
A P P et i ze r O P t i O n S
Nika
Braised mushrooms, crispy asparagus, dill Crisp black olives, Parmesan, orange-thyme vinaigrette True-scented risotto balls
e n t r e O P t i O n S
Asparagus Soup
With sweet grape tomatoes, candied nuts, crumbled blue cheese and avocado vinaigrette
en t r e O P t i OnS
Arugula Salad
With pickled cabbage, carrots, plums, coriander and housemade fennel chips With Swiss cheese, wilted arugula and herbed aoli
D eS S ert
Warm red quinoa, grilled scallion-and-tomato salad Roasted vegetables, rosemary-thyme demi Black trues, arugula, Parmesan, herbs
D e S S e rt O P t i O n S
Wood-fired Haddock
$25
A D D li m i t eD eDt i t i O n B ee r OP ti On +$10
Chocolate sauce, hazelnuts, salted caramel ice cream Topped with cast-iron-caramelized sugar
Chocolate Cake
Shipyard Barrel Aged Double Old Thumper, 13.2%abv Shipyard Bourbon Barrel Aged Double Scottish Ale, 11.6%abv
$35
Pistou
203 North Winooski Avenue, Burlington, 863-8278 Minimum two guests per party each pizza serves two. Dinner served Thursday through Saturday.
A P P eti zer OP ti OnS
Pizza Barrio
APRIL 26-MAY 5
With Fingerling potatoes, roasted tomato Spring peas, toasted almonds Poached egg, prosciutto bread crumbs
e n t r e O P t i O n S
Jericho Settlers Farm spinach, North Country Smokehouse applewood-smoked bacon, local eggs, walnuts, ricotta salata and red onion, with a warm balsamic vinaigrette
Spinach Salad
Jericho Settlers Farm sausage and ramps with Maplebrook Fine Cheese mozzarella Caramelized onion pure, spinach, goat cheese and balsamic reduction
DeSSert OP ti OnS
Ricotta Gnocchi
bu rli n gTO n
Reservations Recommended
Smoked prosciutto
Marinated Olives Soppressata Tag your tweets and Instagram pics with Marinated Artichokes
i n S A l AtA O P t i O n S
Diavola Salsiccia e Rapini Melanzana Rucola e prosciutto Quattro Formaggi Mais Fig and Gorgonzola Cherry Amore Gluten-Free Margherita
802.862.2777
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Sp Ecial E vEnTS Sc H ED u lE
Spring peas
Tiramisu
$25
$35
156 St. Paul Street, Burlington, 489-5644 One non-alcoholic beverage included with all meals. Pizza descriptions online.
A n t i PA St i O P t i O n S Pi zz e
Pizzeria Verit
This multi-course dinner showcases a wide variety of our cuisine. The delicacies change according to the chefs whim. Below are a few examples:
Local, mixed greens with red-wine vinaigrette and goat cheese Arugula, fennel, roasted pine nuts, pecorino Romano and balsamic vinaigrette Roasted seasonal beets, avocado and microgreens in citrus vinaigrette
Mista
$35
Rocket
Insalata Colorata
$25
112 Lake Street Burlington www.sansaivt.com
With Granny Smith apples, candied pecans, bacon and buttermilk-blue-cheese dressing
E n t r e O p t i ons
APRIL 26-MAY 5
VERMONT GIMLET
the
With blue-cheese butter, veal jus and garlic fries Over Swiss chard, buttered quinoa, basil and roasted-cherry-tomato vinaigrette In a maple brine, with dried-fig-and-port-wine compte, Swiss chard and cheddar-potato gratin
D essert
Steak Frites
$25
4t-vtspirits-rw13.indd 1
4/12/13 12:53 PM
Sherpa Kitchen
Boston Loligo squid, lightly breaded, fried and tossed with banana peppers, garlic butter, salt and pepper
E n t r e
$15 Dinner
Appeti zer op ti ons
Homemade Lemonade Himalayan Spiced Iced Tea Mango Lassi Nepali Chai
A ppet i z er O p t i o n s
Fresh sauted jumbo shrimp in garlic butter, lemon, scallions and mushrooms served over linguine or in a casserole
D e ss e rt
Shrimp Scampi
Shanty Pie
$25
All of our curries are served with rice and papadam (crispy wafer)
Momo Chicken Saag Chicken Tikka Masala Lamb Bindalu Saag Paneer Chana Masala
Milk donuts with guar syrup Rice cooked in milk with saffron, cardamom and sugar Homemade ice cream with pistachio nuts, topped with mango pure
Sweetwaters
en t r e O P t i O n S
$35 DinnEr
AP P et i ze r O P t i O n S
Pan-seared mahi mahi, grapetomato-basil salad, grilled rustic sourdough bread, Maplebrook Fine Cheese feta, arugula pesto, balsamic glce House-smoked half Misty Knoll Farms chicken with fresh herbs, vine-ripe tomato coulis, handmashed Yukon gold mashed potatoes and Vermont Butter & Cheese crme frache Boyden Farms ground beef, Blythdale Farm Gruyre cheese, Green Mountain Smokehouse bacon and caramelized onions on a rustic hearth roll
D eS S ert
Mahi Bruschetta
Jumbo sea scallops, wrapped in Green Mountain Smokehouse bacon, local maple-mustard glaze, Asian slaw and toasted sesame seeds House-smoked, slow-braised pork butt, caramelized onions and zesty barbeque sauce with blended Cabot cheddar and Cabot pepper Jack cheese melted over tricolor nacho chips and topped with chopped scallions
Bacon-Wrapped Scallops
Sumac Skirt Steak With pomegranate Reduction parmesan-Crusted Chicken Cutlets Guinness-Brined Barbecue Lamb Steak
DeSSert OP ti OnS
Boyden Burger
Chocolate and roasted pecans, drizzled with Jameson-infused housemade caramel Coffee ice cream, topped with coffee-nut crisp and Jameson-infused caramel
Si gnAtu r e C OC ktA i l
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Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
$25
1633 Williston Road, South Burlington, 497-1207 Subject to change depending on seasonal availability
en t r e O P t i O n S
Grilled Wrap
Coated with homemade dry rub and slow-cooked to fall-off-the-bone perfection for eight hours. Prepared fresh every day. Finished on the grill with homemade Vermont-honeybarbecue sauce
entr e OP ti OnS
With spoon bread and grilled Vidalias With sweet peas, carrot puree and mint beurre blanc
Fr eSh V egetA Bl e OP ti OnS
$15 DinnEr
AP P et i ze r O P t i O n S
Romaine hearts, garlic croutons, fresh bacon bits and Asiago cheese
Caesar Salad
Our famous rotisserie chickens are lightly seasoned and then slowcooked for three hours making them tender, juicy and flavorful
With horseradish and crme frache With house bacon and farm egg
DeSSert OP ti OnS
Sweet peas
Grilled Asparagus
Varieties include hamburger, cheeseburger, jalapeo popper burger, Greek burger, blue-cheese burger, Buffalo-ranch burger, spicy ranch burger, Cajun ranch burger and bacon cheeseburger
D eS S ert O P t i O n S
$35
Paulines Caf
Trader Dukes
$15 luncH
O P tiO n #1
$25 DinnEr
OPtiOn #1
Vegan Selection
Served with a roasted-red-pepper-and-Sriracha relish Marinated eggplant Napoleon layered with fresh mozzarella and vine-ripened tomato, then drizzled with maple-balsamic reduction
en t r e O P t i OnS
APRIL 26-MAY 5
parsnip, Apple and Cabbage Waldorf LeBlanc Farm pastured pork Chop
With bacon-vegetable bread pudding and sage jus
De SSert (See $25 me n u )
LuLu Bourbon-pecan Ice Cream and Crpe Chocolate-Coconut pot de Crme (vegan) Sorbet Selection
S i g nAt u re C O C ktA i l
$15 DinnEr
AP P etizer
Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
$25
Housemade walnut pesto with Vermont Butter & Cheese Creamery chvre, Kalamata olives, organic tomato relish and toasted pine nuts on grilled crostini Two fresh oysters served on the half shell with sides of Srirachahorseradish sauce and Champagne mignonette (changes daily)
Atlantic salmon wrapped in puffed pastry over toasted-walnut-pesto cream and finished with organic tomato relish and chives House-cut and grilled bistro steak, Enter Our (also known as the teres major muscle) served over a smoky-sweet poblano coulis and finished with an Competition Indian cilantro chutney for the best chicken
pomodoro Salmon
Steamed Artichoke
With tarragon cream With chestnuts and apples Choice of hot, medium or house dry rub With tomato-orange marmalade
Bistro Steak
Rosemary, fresh pasta, garlic, touch of cream Lemon crme frache, pea coulis, rosemary potatoes Lettuce, tomato, red onion, pickles, hand-cut fries, true aioli Blue-cornmeal-fried fish, hand-cut fries, trued remoulade, arugula Spring vegetables and sweet potatoes
DeSSert OP ti OnS
Lamb Bolognese
pan Roasted Salmon Eight-Ounce Burger WSB Fish & Chips Marinated Tofu
A selection of local and regional cheese, house-smoked meats and charcuterie from a boutique salumeria (changes daily, 3 selections)
e ntre O P tiO nS
Visit our Facebook Vermont Fresh Pasta Company page for sweet-pea-and-mascarpone ravioli details! with sugar snap peas, roasted Argentine tuco sauce, candied pecans and shaved Vermont Farmstead Brickhaus Tilsit cheese
D e S S e rt O P t i O n S
Salad bar included Prime-grade boneless pork rib eye, pepper crusted and grilled with tangy whiskey onions over Gorgonzola cream sauce
$25
862.6585
$35 DinnEr
A PP O P t i O n S
S O uP O P t i O n S
Vegetable Soup Wonton Soup Hot and Sour Soup Egg Drop Soup
A PP O P t i O n S
APRIL 26-MAY 5
Pulled pork, red onion and barbecue-cheese sauce with cheddar cheese. Topped with fried onion straws Tomatoes, basil and mozzarella
Frickles
Seafood Madness
Caprese Mac
wi nO O Sk i cO lcH ESTEr
SpinachArtichoke Dip
An 8-ounce crock of mac-and-cheese with your choice of either tomato-basil soup or half-size house salad
De S S e rt O P t i O n S
Crab Rangoon Beef Teriyaki Chicken Teriyaki Vegetable Roll Spring Roll
en t r e O P t i O nS
pad paradise
Deep-fried pB&J Vermont Mud pie Chocolate Lava Cake Twisted Strawberry Trie
Candied pecans, cheddar cheese, apple and caramelized onions. Drizzled with maple syrup
Shrimp sauteed with vegetables, garnished with fresh broccoli in a spicy brown sauce
Beef Bulgogi
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Sp Ecial E vEnTS Sc H ED u lE
Orange-Flavored Beef
Sliced lamb with onions, green and red peppers in our special Szechuan sauce
Szechuan Lamb
Chicken, bacon, tomatoes, Buffalocheese sauce and bleu cheese, topped with a Buffalo chicken wing
Cubes of battered chicken, deep fried until crispy and cooked with hot ginger sauce
$15
Juniors Italian
Seared scallops in vodka-cream sauce, sauted with prosciutto, onions and mushrooms, then pan-tossed with marinara and penne pasta Marinated, grilled bistro steak with red onions, garlic, mushrooms and rich tomato demi-glace Thin scaloppine sauteed in a white wine, caper and lemon sauce, over cappellini
D e S S ert O P t i O n S
8-ounce burger topped with bacon, sliced green apples, cheddar cheese, maple onions, and our homemade Shed Mountain Ale BBQ sauce, with a side of sweet-potato chips
With Monument Farms heavy cream, tossed with penne pasta with choice of grilled chicken or shrimp. Served with garlic bread.
DeSSert OP ti OnS
Ladyfingers infused with Kahlua and espresso, layered with whipped cream and mascarpone Baked custard with a thin, caramelized-sugar top Rich and creamy Italian-style mousse
Tiramisu
Frosty Rookies Root Beer Float Fried Brownie Bites Topped with Fried Ice Cream Homemade Cannoli
$15 DinnEr
A PPet izer
$25
Switchback-infused pizza crust covered with our Switchback Brewing Co. chili with Cabot extrasharp cheddar cheese, Vermont maple caramelized onions, and Cabot sour cream drizzled on top
Switchback pizza
Roasted Beets, Endive and Arugula Salad Hearts of Romaine Caesar Salad Iceberg Disc pure of Asparagus Soup Smoked Chicken Wings Beef Meatballs
With roasted mushrooms, caramelized onions and blue cheese fondue +$3 With smoked pork, pickled onions and cheddar fondue +$3 With duck confit, Vermont blue cheese, baby swiss and black figs +$5
APRIL 26-MAY 5
Smoked Double pork Chop Beef Meatball Stroganoff Daily Market Fish/ Shellfish preparation Asparagus-and-RoastedMushroom Risotto
With roasted garlic, chive smashed potatoes and asparagus +$10
Delicato Family Vineyards is proud to be the o cial wine sponsor of Vermont Restaurant Week. When you are out enjoying one of these great restaurants we hope youll choose to try one of our wines.
Grilled Flatbread
$25
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Fields Restaurant
30 Route 15, Jericho, 899-2223
A PPet i z er O P t iOnS
e n t r e O P t i O n S
Surf and Turf Shish Kebab Chicken and Halloumi Cheese Shish Kebab Grilled Salmon Wrapped in Grape Leaves Lamb Shish Kebab Mixed Vegetable Gve Vegetable Stuffed Eggplant
D e S S e rt O P t i O n S
Maplebrook Fine Cheese feta, pickled shallots, roasted red pepper, marinated olives and Greek vinaigrette Lobster, clams, leeks, potatoes and crispy oyster With iced cucumber, marinated olives, Maplebrook Fine Cheese feta and crispy pita
en t r e O P t i OnS
Kebab Wraps Dner Wrap Chicken Shish Wrap Adana Wrap Homemade Falafel Wrap
With salt-and-vinegar fries, honey-citrus coleslaw and lemon-caper tartar sauce In fresh Vermont tortillas, with pico de gallo, avocado, crema and rice-and-beans Fresh fusilli pasta and toasted bread crumbs in a cave-aged-cheddar sauce
D eS S ert O P t i OnS
Switchback-Battered Haddock
$35 DinnEr
APP etizer O P tiOn S
Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
$25
APRIL 26-MAY 5
Choose one appetizer and one lunch entre or one entre and one dessert from the full lunch menu.
$25 DinnEr
Tortilla chips simmered in salsa verde, tamale sauce, Monterey cheese, onions, cilantro and sour cream. Topped with grilled chicken and scallions. Served with your choice of sides
D eS S ert O P t i O n S
Chilaquiles
Shipyard Brewing is is excited to be on board as official beer sponsor for this years Vermont Restaurant Week. Beer is as versatile as it is diverse, providing both complementary and contrasting experiences when paired with food. Get out to one of the restaurants or events during the week and enjoy a Shipyard. Thanks Vermont!
Slices of avocado, battered and fried to a golden brown. Served with spicy-hot ranch
Maple-walnut ice cream coated in corn flakes, cinnamon and sugar, deep-fried and served in a flour tortilla bowl. Topped with fresh bacon, chocolate and whipped cream A flour tortilla filled with fresh blueberries, cheesecake filling. Deep fried and served with vanilla ice cream
Blueberry Xango
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wi lli STO n
e n t r e O P t i O n S
Fresh masa tamales filled with spinach and Cabot habanero cheddar cheese. Steam-cooked and topped with tamale sauce. Served with Mexican rice and black beans A whole-wheat tortilla filled with grilled chicken, avocado, bacon, red onion, tomato, lettuce and Monterey cheese. Topped with a creamy cilantro-lime sauce. Served with Mexican rice and refried beans
Chicken-Avocado Burrito
Texas Roadhouse
Fried pickles
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Basket of pickle chips, hand battered and golden fried Our signature hand-battered, golden-fried onion Skewer of shrimp, seasoned to perfection and drizzled with homemade lemon butter
e n t r e O P t i O n S
Caprese Sandwich
$25 DinnEr
A P P eti zer OP ti OnS
Each entre is served with your choice of two made-from-scratch side items.
Twelve-Ounce Fort Worth Rib Eye Barbecue Chicken and Ribs Combo Six-Ounce Dallas Filet
D e S S ert O P t i O n S
Local beets, Vermont goat cheese vinaigrette Tomatoes, fresh mozzarella, basil, olive oil
entr e OP ti OnS
Ear-shaped pasta, roasted squashes, walnuts, blue cheese, sage Roasted flank roulade, spinach and herb stuffing, fettucini, arugula
$25
Made from scratch daily. Sprinkled with sea salt and served with housemade maple-Dijon mustard Cornmeal-crusted, locally sourced perch fingers, served with marinated cabbage and a classic housemade tartar sauce
S OuP AnD SAlA D
Soft pretzels
perch Fingers
Shell pasta, smothered with a variety of Vermont cheeses, pickled jalapeos and Vermont Smoke & Cure bacon, topped with bread crumbs, then baked until golden brown No jalapeos, no bacon, no problem. This vegan plate changes with the harvest of the season and the daily availability of locally sourced produce Certified naturally grown, 100 percent grass-fed Lowline Angus beef from our neighbors at Grass Roots Farm. Served with a locally sourced daily vegetable and fried garlicky polenta
APRIL 26-MAY 5
Harvest plate
House-Smoked Vermont pork Jowl Toast Fiddlehead and Mazzas Asparagus Salad
With grilled mushrooms and creamy maple-ramp dressing
With honey ice cream and golden raisins With Mazzas summer strawberry sauce and dried strawberries
Carrot Cake
Baby spinach mixed with julienned Macintosh apples, Vermont Smoke & Cure bacon, sliced red onion and dried cranberries. Tossed in our maple vinaigrette and topped with sunflower seeds Made from scratch with locally sourced ingredients
Spinach-and-Apple Salad
$35
Soup du Jour
$35
Sonoma Station
Whole-Leaf Caesar Salad potato and Chive Croquettes Switchback Tempura Fish Taco
e n t r e O P t i O n S
With apple-red-onion chutney, garlic mashed potatoes and maplebraised Brussels sprouts Daily presentation
DeSSert OP ti OnS
Fish du Jour
Spiced black-bean-and-Cabot-cheddar ravioli, grilled pineapple, baby spinach and roasted jalapeo sauce (Also available as vegetarian option without shrimp) Mashed potato, green beans and Brenjger Honey Liqueur beurre blanc Garlic mashed potato, pork belly, baby spinach and black currant reduction
D e S S e rt
Bruschetta
Cappuccino-Chocolate Mousse Crme Brle Maple Bread pudding Equal Exchange Organic Coffee or Choice of Teas
$25
With herbed ricotta stuffing, springgreen risotto, local fiddleheads and Marsala pan sauce Crimini, shiitake and portobellos with roasted garlic, fresh sage cream, fresh cavatelli, toasted pine nuts and shaved Parmigiano-Reggiano
$35
Triple-Mushroom Saute
Barkeaters Restaurant
97 Falls Road, Shelburne, 985-2830 Closed Monday.
Caf Shelburne
A P P eti zer OP ti OnS
APRIL 26-MAY 5
en t r e O P t i O n S
Sweet lobster meat and rock shrimp in butter, shallots, lemon, cream, parsley and Parmesan over fettuccine
$25 DinnEr
AP P et i ze r O P t i O n S
PEI mussels sauted in Vermont butter, garlic, lemon and white wine; served with grilled baguette Assorted fresh vegetables, soy, ginger, citrus, sambal and cilantro with sweet chili dipping sauce Crunchy romaine, croutons, shaved Parmesan, house-roasted garlic and lemon dressing
Mussels
Marinated, grilled pork tenderloin, served atop a salad of quinoa, baby spinach, toasted almonds, dried apricots, cranberries and cherries. Finished with a reduction of port and dried fruit
Crusted with herbs, almonds, bread crumbs and olive oil, with roasted golden beets and Bordelaise sauce
Filet of Cod
Caesar Salad
With garlic flan, vegetables, potato gratin and duck-white-wine sauce Serving from 5:00-9:00pm
Cafe Shelburne
Duck Confit
at
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Sp Ecial E vEnTS Sc H ED u lE
$35
Sunday, May 14
Also Open on Sunday, May 21 & 28
Cafe Shelburne
5371 Route 7, Ferrisburgh, 877-6316
Menu subject to change due to seasonality of ingredients . Closed Monday and Tuesday.
A P P eti zer OP ti OnS
AP P et i ze r O P t i O n S
D eS S ert O P t i O n S
With Vermont honey and apple With feta, cherry tomatoes and Vermont Butter & Cheese Creamery fromage-blanc-cucumber dressing Wrapped in puff pastry with apricot and almond
e n t r e O P t i O n S
Tiramisu
With roasted garlic-goat-cheese crostini With shaved fennel, toasted hazelnuts, Green Mountain Blue cheese, mixed greens and maple-sherry vinaigrette
entr e OP ti OnS
Baked Brie
$25
Saffron Gnocchi
Over roasted-garlic mashed potatoes with sauted spinach Over Gorgonzola polenta
Carrot Cake
$35
Roasted-Zucchini-andEggplant Lasagna
3629 Ethan Allen Highway, New Haven, 453-6309 Wine pairings available for additional cost. Closed Monday and Tuesday.
APP etizer O P tiOn S D e S S e rt O P t i O n S
Tourterelle
Arugula, artichokes, roasted pecans, cranberries and Vermont goat cheese in balsamic vinaigrette
Tourterelle Salad
Served with homemade ice cream With vanilla ice cream With salted caramel sauce
S i g nAt u re C O C ktA i l
A PPet i z er O P t i O n S
entr e OP ti OnS
Ceviche
Criollo-Crusted Snapper
With papaya-mango slaw and tostones
APRIL 26-MAY 5
Soupe du Jour
Cured salmon over angel-hair pasta, marinated red onions and capers Crpe filled with chicken sausage, pesto, brie and sun-dried tomato
e ntre O P tiO nS
Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
With cinnamon-red-wine and cacao, and yucca fritters With mushroom ragout and pecorino With bitter chocolate sauce, poached apples and spaetzle
DeSSert OP ti OnS
Grilled Brant Farms hanger steak with garlic mashed potatoes and fiddlehead ferns in a shallot demi-glace Macadamia-nut-crusted cod with grilled asparagus and Provenale tomatoes in a caper sauce Grilled lentil steak, portobello mushrooms and local mozzarella with red-pepper coulis
$35
Cabillaud au Fenouil
Dlice Vgtarien
Trinitario Flan
35C Green Street, Vergennes, 877-2555 Full descriptions on online menu. Closed Sunday and Monday.
Antidote
$25 prEScripTiOn #1
FArm B OArD
Wild rice, native carrot, risotto and pumpkin-seed veggie burger, topped with baby arugula, roasted
$15 DinnEr
A PPet i z er O P t i O n S
$25 DinnEr
AP P eti zer OP ti OnS
Side Field Greens Salad Side Caesar Salad Cup Cheddar-Ale Soup
en t r e O P t i O n S
Side Field Greens Salad Side Caesar Salad Cup Cheddar-Ale Soup Calamari with Sweet Chili Sauce
entr e OP ti OnS
$35 prEScripTiOn
A P P et i z er
$25 prEScripTiOn #2
AP P etizer
Basil-Ale Mussels
en tre
DESSErT OpTiOnS
Available for all prescriptions.
Strafford Organic Creamery Ice Cream Chocolate-Fudge Brownie with Strafford Organic Creamery Ice Cream Crme Brle
$25 prEScripTiOn #3
AP P etizer
Caesar Salad
e ntre O P tiO nS
Chocolate-porter Cake
Caf Provence
Table 24
$35 DinnEr
A PPet i z er O P t i O n S
APRIL 26-MAY 5
With caramelized onions, basil pesto, Blue Ledge Farm goat cheese and mesclun greens
With olives, tomatoes, capers, citrus and garlic With creamed-corn succotash, chickpeas, green beans and tarragon Fried potato, asparagus and olive brodetto
DeSSert OP ti OnS
Bucatini
Over egg fettuccine, with Szechuan lobster sauce With garlic mashed potatoes and lemon-butter sauce Wrapped in phyllo with pesto cream sauce With root vegetables and mango chutney
D eS S ert O P t i O n S
Shrimp provenale
Grilled steak with red wine sauce, matre d butter, French fries and petite salade
D e S S e rt O P t i O n S
Steak Frites
Vanilla Bean Crme Brle, Chocolate Chip Cookie Sundae, Local Cheese
Si gnAtu r e C OC ktA i l
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Baked Alaska
Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
With orange-strawberry cream and chocolate sauce With berry sorbet and crme Anglaise
$35
portuguese-Style Escargot
Chef will choose three featured tapas each night. Below are a few samples: With fennel-and-leek fondue and seasoned bread crumbs
Strawberry Bruschetta
With toast points Lightly fried U-10 scallops, tossed in Buffalo-blue-cheese sauce With diced Granny Smith apples
With red-wine demi-glace, caramelized onions, pommes pures and broccoli rabe
t h i r D C O ur S e
Blue-Hot Scallops
With Vermont White Vodka, Triple Sec, cranberry and lime juice
$35
Soup du Jour, Iceberg Wedge, Mixed Greens, Tomato and Arugula Salad
e n t r e O P t i O n S
A PPet i z er O P t i O n S
DeSSert OP ti OnS
APRIL 26-MAY 5
Grilled Northeast Family Farms pork Tenderloin Lyme Inn Fresh-Ground Burger With French Fries Organic, pan-Roasted or Fried Half Chicken With Sage pan Jus Classic Fish-and-Chips
D e S S e rt O P t i O n S
Seasonal Greens
Walnut Meringue
Served hot, with fresh whipped cream With pistachio streusel and vanilla ice cream Chocolate chips, toasted coconut and pecans, with vanilla ice cream
With braised shallots, roasted beets, yellow bell peppers, Vermont feta, stewed cranberry beans and celery-root pure
Red-Quinoa-and-Grilledportobello Tian
Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
$35
With crispy leeks, herb mashed potatoes and balsamic shallot reduction With haricots verts, Himalayan red rice and mango chutney sauce
$35
85 North Main Street, White River Junction, 295-3312 Closed Sunday and Monday.
Bibb lettuce, pickled onion, maple-black-pepper bacon and housemade blue-cheese dressing With housemade Caesar dressing, challah croutons, Parmesan and anchovies
e n t r e O P t i O n S
The Wedge
$10 luncH
A PPet i z er O P t i O n S
$25 DinnEr
AP P eti zer OP ti OnS
Tomato-Basil Bisque
With pecorino Romano and tiny croutons
Tomato-Basil Bisque
Romaine Salad
Corn-and-Tasso-Ham Chowder
en t r e
Flash-Grilled Caesar
Over organic soba noodles, with sesame-ginger broth Robie Farm pork and beef, tomato, local cream and cavatappi With grilled vegetables and herb oil
D e S S e rt O P t i O n S
Grilled Salmon
Cannoli
Vanilla Cheesecake
With raspberry sauce
$25
Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
Le Belvedere
APRIL 26-MAY 5
F i rSt- CO ur S e O P t i O n S
With Vermont chvre, Winesap-apple marmalade and prosciutto di Parma A lightly sauted cake of fresh scallops, haddock, bread crumbs and local herbs, served with lemon aioli
S e COn D C O ur S e
Bruschetta
A PPet i z er OP ti OnS
entr e OP ti OnS
Seafood Cake
Five pieces of steamed or fried shrimp roll Rustic sourdough with garlic aioli and Gorgonzola cheese Locally raised veal meatballs in Marsala sauce Mixed greens, roasted peppers and onions, candied cashews and cheddar cheese with maple-bacon dressing
Sushi Roll
Chianti-braised with mirepoix vegetables in a red-wine demi-glce Roasted, lemon-pepper-infused, bone-in breast with lemonasparagus risotto With citrus-sun-dried-tomato beurre blanc
Lamb Shank
Statler Chicken
nE wp O rT HarD wi ck
Homemade Ravioli
Grilled Salmon
Maple-Cashew Salad
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Steak au poivre
$35
$25 DinnEr
A PPet i z er O P t i O n S
A PPet i z er OP ti OnS
DeSSert OP ti OnS
Chicken salad, cranberries and Vermont cheddar, baked on a lightly toasted rustic baguette
Cranberry Bomb
A Buffalo blend of cream cheese and chicken, rolled in wonton wrappers, with blue-cheese dressing on the side
Buffalo Bombs
Homemade coconut-cream pie piled high in a flaky pie crust, topped with whipped cream and toasted coconut Light and fluffy lemon and sour cream in a graham-cracker crust, topped with whipped cream and drizzled with melba
Wolavers Oatmeal Stout Braised Lamb Shank Vermont Highland Beef Meatloaf
Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
$25
pumpkin Ravioli
Wrapped in Vermont Smoke & Cure bacon and served with scallion mashed potatoes and bourbonbacon Brussels sprouts with mushroom gravy Blue-corn-infused pizza dough with a refried-black-bean base, chile-spiced mozzarella, salsa fresca and chiffonade Romaine
161 County Road, West Glover, 525-3366 Full dish descriptions available online. Closed Mondays
NEK Garden Style Greek Style BBQ Chicken Pizza Buffalo Chicken Pizza Pizza Margherita Pizza Bianca The Green Mountain Special Scotts Revenge Nathanaels Chicken Chipotle Bangkok Disco The Dilla Malibu Barbie
Garlic-thyme confit quail in maple-Bourbon glaze, with apple slaw With apple-cinnamon crme frache
I n t er m ezz o
Carrot-Ginger Soup
APRIL 26-MAY 5
$25 DINNER
Nac hos or Salad O p t i o n s
NEK Nachos Nacho Grande Buffalo Chicken Nachos Nacho Frijoles Garden Salad Greek Salad Caesar Salad Chicken Caesar Chefs Salad Baby Spinach Salad Daves Special Salad Taco Salad
Pizza O p tion s
Mixed greens, pickled beets, cucumber, tomato, red onion and maple-balsamic vinaigrette
E n t r e O p t i ons
Farmers Salad
Braised lamb, tucked into housemade tortelloni, with wild-mushroom ragout and sweet-pea pure With mixed greens, seasonal succotash and citrus vinaigrette Sweet potatoes, beets, braised kale, leeks, roasted apple, Vermont Farmstead Alehouse cheddar and cannellini bean salad
D essert O p t i ons
Lamb-Stuffed Tortelloni
$35
Ariels Restaurant
Wild-Leek-and-Potato Soup
With roasted-ramp-and-potato dumplings
With rosemary and fennel pollen, duck-fat-roasted potatoes and greens with house-smoked bacon
$25 Dinner
A pp op ti ons
House Soup
With Sriracha aioli (vegetarian) House-pickled cucumbers, green beans and beets (gluten free, vegan)
san dw i c h es
With red onion marmalade, sourdough croute and baby greens with citrus-lime vinaigrette
Entre O p tion s
With house dressing, lemon, croutons and shaved Parmesan With fresh Roma tomatoes, shaved radish and house herb vinaigrette (gluten free, vegetarian)
Caesar Salad
Mista Salad
$35
Bahn Mi
APRIL 26-MAY 5
AP P et i ze r O P t i O n S
en t r e O P t i O n S
Kale, dried cranberry, walnuts, Parmesan and lemon-honey vinaigrette Stone-ground grits, Vermontstyle with Grafton Village Cheese Company aged cheddar, butterpoached shrimp, cherry tomatoes, scallions and Cajun lobster sauce
Kale-Cranberry Salad
Grilled rack of lamb with sweet pea couscous, zucchini, summer squash and curried garlic sauce
S A n Dw i C h OP ti OnS
Red Hen Baking Companys Mad River Grain bread, grilled with Cabot cheddar, crisp apple and sharp honey-Dijon spread Red Hen Baking Companys Cyrus Pringle toast with aioli, North Country Smokehouse turkey and applewood-smoked bacon, Cabot cheddar, greens, tomato and red onion Red Hen Baking Companys fresh-baked baguette with pesto aioli, Maplebrook Fine Cheeses mozzarella, prosciutto di Parma, fresh arugula, salt, cracked pepper and balsamic glaze
16-ounce Hot or Iced Coffee or Tea 16-ounce Fresh-Squeezed Sparkling or Flat Lemonade 12-ounce Latte or Chai
Si De OP ti OnS
b arrE M O n Tp Eli Er
Club Turkey
Bok choy, vegetable quinoa, zucchini, summer squash, sweet peas and tomato-soy broth
D eS S ert O P t i O n S
Quinoa Ravioli
Fresh Greens with Balsamic Vinaigrette Cup of Soup du Jour Cup of Greenfield Highland Beef or Veggie Chili Quinoa Tabbouleh Salad Vermont Cookie Love Cookie
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prosciutto di parma
$35
J. Morgans Steakhouse
100 State Street, Montpelier, 223-5222 This menu may change based on availability of product.
A PPet i z er OP ti OnS
Options include breakfast burrito, Mexican Barbecue, Five-Star Hoisin and Yellow Curry. Add-ons such as avocado, guacamole and sour cream cost extra.
Choice of Burrito
Bag of Chips Choice of Cookie From Our Bakery Choice of Honest Tea
Mixed greens topped with Vermont Butter & Cheese Creamery goat cheese, cranberries, golden raisins, toasted pecans, cucumbers, red onions and Vermont-maplebalsamic vinaigrette
Vermont Salad
Maine lobster, lump crab, shrimp, garlic, onions and fresh herbs. Combined and pan seared, then served on a bed of spinach with lemon-caper-butter sauce Served with a sauce made with caramelized fennel, onion, tomato, basil and Sambuca
DeSSert OP ti OnS
Millionaires Cakes
Tomato-Fennel Haddock
$10
Tropical passion
Wide egg pasta, with a blend of wild mushrooms, shallots, garlic, fresh herbs, a touch of butter, Parmesan cheese and white true oil. May also be served with smoked chicken
$35
Kismet
La Brioche
House Pt Plate
Daily Panino (Wednesday) Classic Burger or Veggie Burger (Thursday) Fish-and-Chips (Friday) Classic Benedict (Saturday & Sunday)
Filled with braised mushrooms, fresh cheese, thyme and cream With fennel stuffing and glazed spring vegetables Pot roast, vegetables and butter pastry With beluga lentils, watercress and lemon
D e ss e rt O p t i o n s
Come and enjoy the creative sandwiches, soups and desserts that our New England Culinary Institute B.A. students have created. Bakery-fresh fare changes daily.
APRIL 26-MAY 5
Smoked Beef
Poached Scallops
$35 Dinner
Beet Salad
118 Main Street, Montpelier, 223-3188 Lunch and dinner served Tuesday through Saturday.
E n t r e O p t i o n s
Artichoke Stuffed with Vegetables la Grecque Grilled Salmon With Spinach and Saffron
In a true Hollandaise sauce
Topped with softpoached duck egg, grilled baguette and roasted pepper coulis
Crisp vegetable julienne, jasmine rice cake and red curry coconut sauce
With Niman Ranch pork belly, warm fennel slaw and citrus vinaigrette Grilled eggplant, grilled pepper, olives and capers, mozzarella and sherry vinaigrette
Peppercorn-Crusted Salmon
With cannelini beans, green beans and roasted tomato vinaigrette Statler chicken breast, olives, capers, prunes, crispy polenta and green beans
Chicken Marbella
Mini Paella
D essert O p t i ons
Plat du Jour
De ssert
$25 Dinner
A pp o P t i o n s
Caf Gourmand
French Onion Soup Sun-dried Tomato and Chvre Souffl Beet Carpaccio
207 Barre Street, Montpelier, 229-6678 Items may change due to availability of seasonal ingredients. Closed Monday.
AP P et i z er O P t i O n S
Salt
APRIL 26-MAY 5
$25 DinnEr
A P P eti zer OP ti OnS
Maple-glazed pork belly buns, fennel, apricot Roasted Jerusalem artichoke soup, spring pesto, tahini crme frache Sugarsnap peas, mint, roasted radishes, housemade ricotta
Arugula-andGorgonzola Salad* Blue-Corn-Crusted, Fried Oysters with Lemon Aioli Tapenade Bruschetta With Feta Cheese
entr e OP ti OnS
MO nTp El i Er M i D D lESE x
e n t r e O P t i O n S
pastured-veal ragout, ramp risotto, peas Mussels, squid, squid-ink angel hair, tarragon-andpiment-despelette beurre blanc Sauted mushrooms, herbed dumplings, truffle oil, baby greens, shaved asparagus
D e S S e rt S A m Pler ( FO r 2)
Seared Scallops*
Flourless chocolate cake Bloomy-rind cheese Maple corn cake, rhubarb compote, whipped cream
With a true-mascarpone cream sauce, over lobster ravioli Vegetarian entre with white-winepesto sauce over linguine
DeSSert OP ti OnS
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$35
961B Route 2, Middlesex, 223-5200 In order to use only the freshest local produce in our soups and sandwiches, options will change daily. Below are some examples.
Roasted Spring Vegetables and Farmers Cheese Chopped Chicken Liver and Dark Bread Carrot-Buttermilk Soup Spring Greens and Sheep-Milk Cheese Farro, pickled prunes and Greens Chorizo, White Beans and Fried Egg Creamed Mushrooms and Toast
Ginger Beef Ham with Apricots Line-Caught Tuna Egg Salad Mozzarella and Red pepper
Plain or meat-enhanced
S Ou P OP ti OnS
$15
Grilled Cheese
Topped with caramelized onions over mashed potatoes, with sauted grape tomatoes and fresh basil and garlic. Finished with a balsamic drizzle
APRIL 26-MAY 5
In rosemary-maple cream with dried Craisins and walnuts. Finished with Gorgonzola and apple
D e S S e rt
Butternut-SquashStuffed Ravioli
Pan-roasted chicken breast with lemon-caper-butter sauce, garlic-Parmesan mashed potatoes and sauted vegetables Jumbo shrimp, sauted with garlic, fresh basil and grape tomatoes, tossed with linguine in a white-wine sauce Creamy Parmesan risotto, folded gently with plum tomatoes, fresh basil, roasted garlic and zucchini
D eS S ert O P t i OnS
Risotto pomodoro
Caesar Salad
With locally made Island Homemade Ice Cream and homemade chocolate sauce
Brownie Sundae
$35
Cannoli
With whipped cream and chocolate sauce
Brownie la Mode
With mango-and-strawberry risotto With honey-mustard-glazed quail, tiger shrimp and red-pepper-greenonion-and-asiago pancake, with grilled asparagus
$25
17 Swanton Road., St. Albans, 528-8400 Meal includes Vermont Coee Company dark roast.
S ki l l et O P t i O n S
Granny Smith apples, caramelized onions, bacon and cheddar cheese over home fries and topped with two eggs Bacon, sausage, ham and cheddar cheese over home fries and topped with two eggs Shaved steak, sauted onions, peppers and cheddar cheese over home fries and topped with two eggs Tomatoes, spinach, sauted onions and peppers and feta cheese over home fries and topped with two eggs
D e S S e rt O P t i O n S
Vermonter Skillet
Sliced prime rib, sauted onion, bacon, crumbled blue cheese and Green Mountain Farms cream cheese in an egg-roll wrapper With a traditional white-wine-garlic sauce and fresh herbs
m i X eD g r een S A lA D
pEI Mussels
Grilled chicken breast with a caramelized onion, bacon and maple gastrique. Served with cheddar smashed potatoes and sauted vegetable medley Like mommas homemade, with a One Fed twist. Fresh-ground Boyden Farm beef, topped with our barbecue sauce and tobacco straw onions, with a side of cheddar smashed potatoes, and sauted vegetable medley Fresh greens, tomato, cucumber, red onion and pepper Jack cheese, tossed with a tequila-lime-honey vinaigrette and topped with grilled shrimp. Gluten-free. Can be made vegetarian and vegan.
Maple-Bacon Chicken
Meat Loaf
$15
$25
S i gnAtu r e C OC ktA i l
Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
APRIL 26-MAY 5
A flour tortilla, stuffed with portabella mushrooms, onions, peppers, spinach and Vermont Butter & Cheese Creamery chvre Grilled boneless, center-cut pork chop, marinated in chipotle and cherries. Topped with pineapple-cilantro salsa Vermont-made Italian sausage, sliced and sauteed with onions, bell peppers and mushrooms. Finished in a red-wine-garlic-parsley oil and served over linguine
D e S S ert O P t i O n S
Each morning we prepare salads and sandwiches using fresh, local ingredients, including salad dressings made by Michaels on the Hill. Options may include: With cheese, pickled onions and honey mustard With Cabot cheddar and cranberry aioli, served in a pita With mixed greens, veggies and lemon vinaigrette With Craisins, sunflower seeds and homemade blue-cheese vinaigrette
Smoked Ham
waTErbury
Roast Turkey
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Sp Ecial E vEnTS Sc H ED u lE
Mixed berries, baked and served warm with Ben & Jerrys vanilla bean ice cream Homemade chocolate-chip blonde brownie, served warm with Ben & Jerrys vanilla bean ice cream, hot fudge, Cabot whipped cream and candied walnuts
Berry Crisp
Arvads Tollhouse
$25
47 North Main Street, Waterbury, 244-0910 Dinner served Wednesday through Sunday. Lunch served seven days a week.
Maxis Restaurant
For Vermont Restaurant Week, chef Eric Warnstedt will oer a three-course menu, featuring any appetizer, entre, 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.
$25 DinnEr
A P P eti zer OP ti OnS
Mussels, scallops, shrimp and cod in a tomato-garlic wine sauce served with garlic bread Ten-ounce steak topped with bluecheese cream sauce and caramelized onions, served with a baked potato and vegetables
DeSSert OP ti OnS
Cioppino
Steak la Dank
$35
$15 DinnEr
A PPet i z er OP ti OnS
Zucchini parmigiana
D eS S ert OP ti OnS
Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil
Prohibition Pig
Hearty Spring Salad
The Reservoir
Oysters
Arugula, farro, roasted Brussels sprouts, grapes, hazelnuts, Parmesan and honey-shallot vinaigrette Grilled Red Hen Baking Company bread, trued crimini mushrooms
e n t r e O P t i O n S
Kale Caesar
APRIL 26-MAY 5
en t r e O P t i O n S
Half chicken, hush puppies, slaw and collards Cauliflower, green pepper, tomato, garam masala and basmati rice Braised pig cheeks, cured belly, house sausage and tomato sauce over fresh pappardelle
D e S S e rt O P t i O n S
Roasted peppers, chvre, arugula and house marinara I.P.A. pork carbonara with wild onions and mushrooms, and house egg noodles Seared rainbow trout with bacon, scallions, tarragon-roasted potatoes and bean salad
D eS S ert O P t i O nS
Trout
$25
$25
RESERVOIR
Downtown Waterbury - 244-7827
The
4182 Waterbury-Stowe Road, Waterbury Center, 244-7476 We are happy to substitute a vegetarian entre option. Our full spring menu is also available. Closed Tuesday.
S i X- CO u rS e me A l
Ramp Vichyssoise Fondue Fritters with Bundner Fleisch & House pickled Vegetables
Client: Prohibition Pig Date: 01/23/12 Job Title: Beer Advocate Ad Colors Cyan
Rabbit Confit & Sausage with Mushrooms, Spring Vegetables & Whole Grain Mustard Swiss Chocolate Mousse with Kirsch Cherries Green Mountain Coffee or Vermont Artisan Tea Selections
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 05401 802.343.4665 / jeff@drivenstudio.com
Turkey Sandwich
$35