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MEnu & EvEnT guiDE

ApRIL 26-MAY 5, 2013

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!

104 PARTICIPATING RESTAURANTS


3 Squares Caf.................................21 American Flatbread Burlington Hearth.............................7 Antidote.............................................21 Ariels Restaurant...........................25 Arvads Grill & Pub..........................30 Asiana House.....................................7 August First Bakery & Caf.............7 Barkeaters Restaurant.................20 The Belted Cow Bistro.................... 17 Big Picture Caf & Theater............31 Bluebird Barbecue............................7 Bluebird Tavern................................ 8 Blue Paddle Bistro..........................29 Caf Provence................................. 22 Caf Shelburne...............................20 Capitol Grounds Caf.....................26 Charlies Rotisserie & Grill.............14 Church & Main.................................. 8 City Market/ Onion River Co-op............................ 8 Cornerstone Pub & Kitchen.........26 The Daily Planet................................ 8 Das Bierhaus..................................... 9 Duino! (Duende).............................. 9 East Side Restaurant & Pub..........24 El Cortijo Taqueria y Cantina............ 9 El Gato Cantina................................. 9 Farahs Place.....................................10 The Farmhouse Tap & Grill............10 Fields Restaurant............................ 17 The Foundry Pub & Grille.............25 Green Mountain Coffee Caf & Visitor Center............................30 Guild & Company............................14 Hen of the Wood at the Grist Mill .30 Hinesburgh Public House.............19 Hunger Mountain Coop Deli and Caf.........................................26 Istanbul Kebab House................... 17 J. Morgans Steakhouse................26 Juniors Italian..................................16 Kismet............................................... 27 The Kitchen Table Bistro...............19 LAmante............................................10 La Brioche......................................... 27 Lago Trattoria & Catering............24 La Villa Bistro & Pizzeria...............20 Le Belvedere....................................24 Leunigs Bistro & Caf.....................10 The Lyme Inn...................................23 The Mad Taco.................................... 6 Magnolia Bistro................................11 Maple City Diner.............................29 Maxis Restaurant...........................30 Mexicali Grill & Cantina..................18 Michaels on the Hill........................31 NECI on Main .................................. 27 New Moon Caf.................................11 Nika......................................................11 On the Rocs...................................... 22 One Federal Restaurant ...............29 ONE Pepper Grill...............................11 Our House Bistro.............................16 Panera Bread..................................... 6 The Parker Pie Co............................25 Paulines Caf...................................15 Peking Duck House.........................16 Piecasso Pizzeria & Lounge........29 Pistou.................................................12 Pizza Barrio.......................................12 Pizzeria Verit..................................12 Positive Pie (Hardwick).................24 Positive Pie (Montpelier).............. 27 Positive Pie Tap & Grill..................25 Prohibition Pig.................................31 Pulcinellas..................... see website The Quechee Club..........................23 The Red Clover Inn & Restaurant................................ 22 Red Hen Bakery..............................28 The Reservoir...................................31 Salt.....................................................28 San Sai Japanese Restaurant........................................12 Sarduccis Restaurant and Bar...........................................28 The Scuffer Steak & Ale House....................................13 Shanty on the Shore.......................13 Sherpa Kitchen................................13 Simon Pearce Restaurant............23 Sonoma Station..............................19 Starry Night Caf............................20 Sweetwaters.....................................14 Table 24............................................ 22 Texas Roadhouse............................18 Three Brothers Pizza & Grill.........16 Three Penny Taproom...................28 Three Tomatoes Trattoria.............18 Tip Top Caf.....................................23 Toscano Caf Bistro........................19 Tourterelle.........................................21 Trader Dukes....................................15 Two Brothers Tavern......................21 The Whiskey Room at R R Irish Pub..................................14 The Windjammer Restaurant and Upper Deck Pub....................15 Wooden Spoon Bistro....................15

SPRING road trip!


browse by town...
Barre...................................................26 Brandon.............................................22 Brookfield..........................................25 Burlington...........................................6 Colchester......................................... 16 Essex Junction..................................17 Hardwick............................................24 Hinesburgh....................................... 19 Jay.......................................................25 Jericho................................................17 Killington...........................................22 Lyme, NH...........................................23 Mendon..............................................22 Middlebury.........................................21 Middlesex......................................... 28 Montpelier.................................... 6, 26 New Haven.........................................21 Newport.............................................24 North Ferrisburgh.......................... 20 Plainfield...........................................25 Quechee.............................................23 Richmond.......................................... 19 Rutland..........................................6, 22 Shelburne......................................... 20 South Burlington......................... 6, 14 South Hero........................................29 St. Albans..........................................29 Stowe.................................................29 Vergennes..........................................21 Waitsfield...................................... 6, 31 Waterbury....................................6, 30 Waterbury Center........................... 31 West Glover.......................................25 White River Junction.....................23 Williston............................................. 18 Winooski............................................ 16

APRIL 26-MAY 5

part sp e icial ci pat e ve i ng nts restau sc hed ran ule ts

Browse menus and events on your phone, tablet or desktop at:

Hngry 2 giv?

vermontrestaurantweek.com

Just $1 provides 3 meals to Vermonters in need.

Donate $10 to Vermont Foodbank right now from your mobile phone:

text FOODNOW to 52000


A one-time donation of $10 will be added to your mobile phone bill/deducted from your prepaid balance. Message and data rates may apply. All charges are billed by and payable to your mobile service provider.

vermont restaurant week.com

FIND FOODIE EVENTS


3

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.

The 2013 Chef - testants


Christopher Amm (Mad Taco, Waitsfield) John Belding (Birchgrove Baking, Montpelier) Nazan Bozkurt (Anatolian, Burlington) Ryan Bunce (Barrio Bakery, Burlington) Michelle Buswell (New England Culinary Institute, Montpelier) Theodora Damaskos (Trap Door Bakery, Quechee) Jonathan Gilman (Fields Restaurant, Jericho) David Glass (Desserts by David and Vivie Glass, Colchester) Lyndsey Hays (New Moon Caf, Burlington) Kristi Hinebaugh (Juniors Italian, Colchester)

file: matthew thorsen

TRIVIA contest

Culinary Pub Quiz

file: matthew thorsen

* 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

Jiro Dreams of Sushi


APRIL 26-MAY 5

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.

the Real Cost of local Food


* WEDNESDAY, MAY 1 Signal Kitchen (71 Main St., Burlington) Wed., May 1, 5:30-7 p.m.
$5 donation benets Vermont Foodbank. Info, 802-864-5684. Vermont may be an epicenter for farm-to-table sALon cuisine, but farmers and restaurateurs still grapple Vermont may be an epicenter daily with the challenge of but getting fresh, local food for farm-to-table cuisine, farmers and restaurateurs still onto your plate. Consistency, seasonal shortages, and grapple with the challenge of distribution costs are all part of a complex formula. Why does a getting fresh, local onto your grass-fed burger costfood more and what is a fair price, anyway? Why plate. Discuss the topic with arent all restaurants serving local vegetables? What are the coming Bluebird restaurateur Sue Bette, trends in Vermont-raised food? Jericho Settlers Farm co-owner Discuss the topic with Christa Alexander , food Bluebird system restaurateur Sue Bette, Jericho Settlers Farm co-owner pragmatist Sean Buchanan of Christa Alexander, food system Black River Produce and pragmatist Sean Buchanan of Black River Produce and Vermont Vermont Butter and Cheese Butter & Cheese Creamery co-founder Allison Hooper. Seven Creamery co-founder Allison Days co-founder pamela polston moderates.

The Real Cost of Local Food

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:

Hooper. Seven Days co-founder Pamela Polston moderates.

vermontrestaurantweek.com

Parents night Out


* FRIDAY, MAY 3 & SATURDAY, MAY 4

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.

#vtrw

vermont restaurant week.com

FinD FOODiE EvEnTS


5

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

Mu lTi -lO c aTi O n rESTauran TS

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

Fri., 4/26 Sat., 4/27 Sun., 4/28

_____________________ _____________________ _____________________

______________________ ______________________ ______________________ ______________________ ______________________ ______________________ ______________________ ______________________ ______________________ ______________________

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!


Tag your tweets and Instagram pics with

#vtrw
Like us on Facebook and mention us in your posts!

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FinD FOODiE EvEnTS


6

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

Websterville, Vermont vermontcreamery.com


VBC.207 .13 7Days Menu Guide Ad, 4" x 5.5"

The Mad Taco


72 Main Street, Montpelier, 225-6038 2 Village Square, Waitsfield, 496-3832 1 Stowe Street, Waterbury, 244-0123

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.

Proceeds from these panini go toward Feeding America

$10 luncH SpEcial

$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

Roast Turkey, Vermont White Cheddar and Apple panini

Greek Salad Any Half Salad


C hOi C e OF Si De PA StA OP ti OnS

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

pesto Sacchetini Rustic penne

Fountain Drink, Coffee, Iced Green Tea, Aa Berry Iced Tea, Lemonade
DeSSert

Choice of Fresh-Baked pastry

American Flatbread Burlington Hearth


115 St. Paul Street, Burlington, 861-2999 Available Monday through Friday. Bring a friend and choose any two new lunch items. Kalamata olives, roasted red peppers, feta and red onions over mixed greens with house vinaigrette Our version of the Cuban, made with capicola, spicy dill pickles, mustard and garlic-braised greens on housemade bread Cracked chickpeas, roasted red peppers, Kalamata olives, feta, lemon, parsley and mixed greens on housemade bread Rotating housemade fresh soup Mix and match a half sandwich with either soup or salad Available Saturday and Sunday

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

$10 wEEkDay luncH FOr TwO


Greek Salad

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

Seaweed Salad Garden Salad

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

Any Special Maki

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

Salmon Carpaccio Chicken Satay

Sp EcialbuE rl vEnTS i ngTO Sc n H ED u lE

$25

$25 wEEkEnD luncH FOr TwO

Large Flatbread With Two Bloody Marys

Tempura

August First Bakery & Caf


149 South Champlain Street, Burlington, 540-0060 Closed Sunday.

317 Riverside Avenue, Burlington, 448-3070 Closed Monday.


A PPet i z er O P t iOnS

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

Hush puppies potato Skins

Two Single Lattes

$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

Texas-Style Brisket Half Chicken

Half Rack of Ribs

Sugar pie

$25

vermont restaurant week.com

FinD FOODiE EvEnTS


7

86 St. Paul Street, Burlington, 540-1786

Bluebird Tavern

154B Church Street, Burlington, 540-3040 Closed Sunday.


A P P eti zer OP ti OnS

Church & Main

$10 luncH SpEcial


APRIL 26-MAY 5
CO u rS e O n e

en t r e O P t i O n S

Ham hock, gem lettuce, carrot cream


CO u rS e t wO

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

Fried Sweetbread Sandwich Salt Cod pie

Tarte tatin, cranberry cracker bread and apple jam

Cremont Goat Cheese Greens

Aged cheddar, caramelized onion, sweet pickles

Double Burger

New England Clam Chowder


entr e OP ti OnS

Hand-Cut Strozzapreti

Smoked Chicken Baguette


Field greens, baby artichoke, goat cheese

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

Chocolate Cake pudding


With malted milk ice cream

bu rli n gTO n

$35 DinnEr
AP P et i ze r O P t i O n S

poppy Sponge Cake


With blueberry sauce, sea salt, mint

Duck Breast

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!


Tag your tweets and Instagram pics with

#vtrw
Like us on Facebook and mention us in your posts!

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FinD FOODiE EvEnTS


8

Sp Ecial E vEnTS Sc H ED u lE

Easter radish, honey dressing, smoked almonds Lemon mayonnaise, American caviar Grain mustard, bitter greens, sunchoke

Bibb Lettuce Salad Fried Oyster

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

Key Lime pie

Chocolate Brownie

pressed Rabbit

Strawberry Delight

$35

82 S. Winooski Avenue, Burlington, 863-3659


A P P eti zer OP ti OnS S P e Ci A l S A n Dw i C h

City Market/ Onion River Co-op


The Marco pollo

15 Center Street, Burlington, 862-9647

Daily Planet

With fried capers, harissa and potato gaufrettes With shaved Gruyre, balsamic and ramp pesto
entr e OP ti OnS

Spring Lamb Tartare Grilled Radicchio

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

pork Tenderloin Seared Scallops

Open-Face Ravioli

Bourbon-and-Sea-Salt Crme Brle Cracked Chocolate Earth Flourless Torte

$35

175 Church Street, Burlington, 881-0600 Closed Monday.

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)

$15 Biers und Bretzel Menu


Traditional, Bavarian-style Pretzel

$35 Abendessen Menu


App et i ze r O p t i o n s

Bowl of Bier-andCheese Soup A Glass of Lager

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

Bier-and-Cheese Soup Haus Salad

Cuisine Schedule
A p r i l 26, 27, 28

Examples from Current Menu


Appeti zer Op ti ons

$25 Taste of Deutschland Menu


A Sampler P latt e r

Mediterranean/ European Cuisine


A p r i l 29 & 3 0

Duende Salad (Vermont) Tostones (Chiapas) Hummus Plate (Turkey)


Entr e Op ti ons

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

Penne and Cheese Beef Rouladen

South American/ Southern Comfort Food


May 1 , 2, 3

Mushroom Burger (Nepal) Chicken and Waffles (USA) Cubano Sandwich (Cuba)
Dessert Op ti ons

sp e cialbue rl ve ints ngton sc hed u le

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.

Apfel Fritter la Mode

Far East/Asian Cuisine

$25

Baklava (Mediterranean) Churros (Mexico) Shin Bo Milkshake (Vietnam)

El Cortijo Taqueria y Cantina


189 Bank Street, Burlington, 497-1668

169 Church Street, Burlington, 540-3095


A ppet i z er O p t i o n s

El Gato Cantina

$10 Lunch Special


Cup of Tortilla Soup or Side Salad
Choice of one taco with Spanish rice and organic Vermont black beans

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

Sauted Shrimp with Pipin Verde Sweet Corn Cakes

Braised local pork with our house adobo sauce, served with arroz verde and black or refried beans
Dessert Op ti ons

Locally Raised, AdoboSeasoned, Braised Pork

Churro or Mexican Brownie

$15 Dinner
App et i ze r

Served with salsa, guacamole or queso


E n t r e

Warm Housemade Chips

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

Jicama-and-Spinach Citrus Salad

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

Tres Leches Cake

Pepita-and-Sweet-Pea Pesto and Smoked Quinoa Yucatan Braised Pork

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

Coconut-Chocolate Ice Cream


Served with a Mexican shortbread cookie

Churro or Mexican Brownie

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

vermont restaurant week.com

FIND FOODIE EVENTS


9

147 North Winooski Avenue, Burlington, 540-3093

Farahs Place

The Farmhouse Tap & Grill


160 Bank Street, Burlington, 859-0888 All items are subject to change depending on seasonal availability
C uP O F S Ou P

$15 vEgan MEal FOr TwO


Two Small Soups
APRIL 26-MAY 5
With four dolmes and hummus with salad Over choice of shirin or sabzi polo

$35 MEal FOr TwO


Fish served with Persian herbed rice and salad

Appetizer plate

Sabzi polo With Flaked Tilapia

$10 luncH SpEcial

$25 DinnEr
A P P eti zer OP ti OnS

With pickled ramp aioli

Fried Fiddleheads
With cheddar grits

Fresh Vegetable Stew

Boneless Chicken Skewer Ground Turkey Skewer


With grilled vegetables

Barbeque pork Belly


entr e OP ti OnS

Tea for Two With a Small piece of Cake

Sandwich With Dressed Greens Smoked Local pork Loin


With Tarentaise, ramp kimchee and aioli

Tea for Two With a Small piece of Cake

$25 vEgETarian MEal FOr TwO


Six Falafel patties

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

Vermont Family Farm Lamb Burger

Grilled Asparagus Quinoa

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!


Tag your tweets and Instagram pics with

#vtrw
Like us on Facebook and mention us in your posts!

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FinD FOODiE EvEnTS


10

Sp Ecial E vEnTS Sc H ED u lE

Tea for Two With a Small piece of Cake

With Island Homemade Ice Cream

Rhubarb Tart

pitchfork Farm Carrot Cake


With whipped cream

126 College Street, Burlington, 863-5200 To best utilize the freshest seasonal produce, the chef changes the menu daily.

LAmante

Leunigs Bistro & Caf


115 Church Street, Burlington, 863-3759
A P P eti zer OP ti OnS

The menu below is a sample.


Closed Sunday and Monday.

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

Carpaccio of Roasted portobello poached Egg

With white-bean pure and rapini pesto

Grilled Hanger Steak

Grilled Swordfish With Caponata


With grilled asparagus and red-wine reduction

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

Crispy Eggplant Napoleon

With frise lettuce, shaved Parmigiano and balsamic reduction


P ri mi O P t i O n S

pancetta-Wrapped Roasted prunes

Roasted Leg of Lamb

Beef Wellington

$35

Steak Frites

Spaghettini, Garlic, Artichokes, Lemon, Thyme and Chili Flakes penne Bolognese Ricotta Gnocchi, peas, Fava Beans and Oyster Mushrooms

Chocolate Truffle French Macaron

$35

1 Lawson Lane, Suite 10, Burlington, 846-7446

Magnolia Bistro $10 luncH SpEcial


Cu P O F S O u P

150 Cherry Street, Burlington, 383-1505 Closed Saturday.

New Moon Caf

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

$10 luncH SpEcial

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

Vegan Red and Green House


S Ou P OP ti OnS

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

Spring Tofu Sandwich

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

Choices change daily, this is a sample menu.

Chicken-and-Dumpling Tomato Bisque Spicy Black Bean Tomato Bisque Truffled Corn Chowder

Sp EcialbuE rl vEnTS i ngTO Sc n H ED u lE

Nantucket Chicken Vegan Curried Chickpea Salad

Red Hen Baking Company bread, Vegenaise, lettuce, tomato, pickle

Tomato, Basil, Mozzarella


S i D e S A lA D O P t i O n S

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

260 North Street, Burlington, 658-8800

ONE Pepper Grill


A PPet i z er

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

Grilled Escarole and Fennel Salad Mushroom Arancini

With pickled cabbage, carrots, plums, coriander and housemade fennel chips With Swiss cheese, wilted arugula and herbed aoli
D eS S ert

Smoked pulled-pork Sandwich portobello Mushroom Melt

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

Half Wood-fired Chicken Fresh Tagliatelle

Freshly Made Warm Brownie With Wine Ice Cream


Your choice from six flavors

$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

Seasonal Crme Brle

$35

vermont restaurant week.com

FinD FOODiE EvEnTS


11

61 Main Street, Burlington, 540-1783 Closed Sunday and Monday.


AP P et i z er O P t i O n S

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

Grilled Baby Octopus Tarentaise Risotto Asparagus Salad

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

Housemade Crackers With Accompanying Spreads


entr e OP ti OnS

Spring vegetable ragout, egg yolk

Coq au Vin Blanc

Olive Oil-poached Cod


Farro verde, spring garlic Artichoke pure, grilled ramps
D e S S ert O P t i O n S

Jericho Settlers Farm sausage and ramps with Maplebrook Fine Cheese mozzarella Caramelized onion pure, spinach, goat cheese and balsamic reduction
DeSSert OP ti OnS

Sausage-and-Leek pizza Veggie pizza

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

Green Tea Ice Cream

802.862.2777

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!

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FinD FOODiE EvEnTS


12

Sp Ecial E vEnTS Sc H ED u lE

Goat Cheese panna Cotta


Rhubarb, pine nut White chocolate, yogurt, coffee

Barrio Bite but Bigger (from Sweet Start Smackdown)


Housemade ice cream sandwich with amaretti cookies

Spring peas

Tiramisu

$25

$35

PMS 8941 C PMS 426 C

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

San Sai Japanese Restaurant


112 Lake Street, Burlington, 862-2777
C heFS C hOi C e

Our housemade mozzarella

Fior di Latte Speck

Margherita Regina Margherita pizzarao

This multi-course dinner showcases a wide variety of our cuisine. The delicacies change according to the chefs whim. Below are a few examples:

Salmon Skin Salad Daikon Dengaku Sushi Sampler Lobster Tail

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

a refreshing start to spring


Two Fresh Basil Leaves Two Cucumber Slices 1.5 oz Vermont White Vodka by Vermont Spirits Distilling Co. .75 oz Lime Juice 1 oz Simple Syrup

The Scuffer Steak & Ale House


148 Church Street, Burlington, 864-9451
A ppet i z er

With Granny Smith apples, candied pecans, bacon and buttermilk-blue-cheese dressing
E n t r e O p t i ons

Boston Bibb Lettuce

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

Pan-Roasted Salmon Pork Porterhouse

ASK FOR IT DURING RESTAURANT WEEK

sp e cialbue rl ve ints ngton sc hed u le

New York-Style Cheesecake


With macerated berries

$25

Visit Vermonts Original Craft Distillery


5573 Woodstock Road Quechee, 866-998-6352

4t-vtspirits-rw13.indd 1

181 Battery Street, Burlington, 864-0238


App et i ze r

Shanty on the Shore


Rhode Island Calamari

4/12/13 12:53 PM

119 College Street, Burlington, 881-0550 Full descriptions available online.

Sherpa Kitchen

Boston Loligo squid, lightly breaded, fried and tossed with banana peppers, garlic butter, salt and pepper
E n t r e

$8.99 Lunch Special


B ev er ag e O p t i o n s

$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

Green Salad, Aloo Chaat, Sha-Bhalay, Samosa


Entr e op ti ons

Chowmein Momo Chicken Tikka Masala Lamb Bhindalu Aloo Gobi


Dessert

A delicious homemade chocolate mousse pie

Shanty Pie

$25

Daal, Lentil soup, Aloo Chop, Potato croquette, Pakora, Samosa


E n t r e O p t i o n s

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

Gulab Jamun Rice Pudding Khulfi

vermont restaurant week.com

FIND FOODIE EVENTS


13

120 Church Street, Burlington, 864-9800

Sweetwaters

The Whiskey Room at R R Irish Pub


176 College Street, Burlington, 860-9401 Full menu descriptions available online.
A P P eti zer OP ti OnS

$10 luncH SpEcial


APRIL 26-MAY 5

en t r e O P t i O n S

Grilled Cheese & Smoked Tomato Bisque Salmon Cake Sandwich

bu rl i ngTO n S0. burli n gTOn

$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

Fig-and-Blue-Cheese Savories Broiled Oysters with Garlic Bread Crumbs


entr e OP ti OnS

Misty Knoll Chicken

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

pulled pork Nachos

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

Tipsy Turtle Bark

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FinD FOODiE EvEnTS


14

Sp Ecial E vEnTS Sc H ED u lE

Irish Coffee Sundae

Goat Cheese Artichoke Cakes


Artichoke and Vermont Butter & Cheese Creamery chvre pankobread cakes, roasted red pepper coulis, mixed olive tapenade

Vermont Maple Crme Brle


With gingersnap cookie With raspberry pure and whipped cream

Flourless Chocolate Cake

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

The Vermont Gimlet $7

$25

Charlies Rotisserie & Grill


1160 Williston Road, South Burlington, 862-1211 Full menu descriptions available online.

1633 Williston Road, South Burlington, 497-1207 Subject to change depending on seasonal availability

Guild & Company

$10 luncH SpEcial


e n t r e

en t r e O P t i O n S

With homemade side dish


D e S S e rt O P t i O n S

Grilled Wrap

Apple pie Chocolate Cake Berry Cheesecake

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

Four-Bone Rack of Ribs With Choice of Two Sides

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

Laplatte River Farm Brisket

Maplebrook Farm Ricotta Gnocchi

$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

1/4 Rotisserie Chicken Dinner With Choice of Two Sides

With horseradish and crme frache With house bacon and farm egg
DeSSert OP ti OnS

Sweet peas

Grilled Asparagus

Romaine hearts, tomato, cucumber and red onion

Charlies Classic Garden Salad

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

Choice of Half-pound Angus Burger With Choice of One Side

Bourbon pecan pie Cookies-and-Cream Cheesecake

$35

Apple pie Chocolate Cake Berry Cheesecake

1834 Shelburne Road, South Burlington, 862-1081

Paulines Caf

1117 Williston Road, South Burlington, 660-7523


A PPet i z er O P t iOnS

Trader Dukes

$15 luncH
O P tiO n #1

$25 DinnEr
OPtiOn #1

Cup of soup and vegetable pickle rollup

Vegan Selection

Wild Mushroom Toast


With coffee-spice pork belly and sesame-cabbage slaw
OPtiOn #2

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

Grilled Lobster-parmesan Risotto Cakes Eggplant Napoleon

Chocolate-Coconut pot de Crme


O P tiO n #2

Roast Striped Bass

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 )

Vegan option available

Wild Vegetable pickle Sage Gnocchi


D e S S e rt O P t i O n S

With sesame noodles and straw vegetables

Honey-Ginger poached Salmon

Misty Knoll Farms Chicken pot pie Roasted-Garlic-Encrusted Sirloin


Garlic-encrusted boneless sirloin, served with a tomato and portobello stew
D eS S ert

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

Sp Ecial SO uTH E vEnTS xbu x xrl x xi ngTO Sc H ED n u lE

$15 DinnEr
AP P etizer

With a Double Tree cookie crust

Homemade Key Lime pie

parsnip, Apple and Cabbage Waldorf


en tre

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

The Vermont Gimlet $7

$25

With bacon-vegetable bread pudding and sage jus


De SSert (See $25 me n u )

LeBlanc pastured pork Chop

The Windjammer Restaurant and Upper Deck Pub


1076 Williston Road, South Burlington, 862-6585
APP etizer O P tiOn S

1210 Williston Road., South Burlington, 399-2074 Closed Sunday.


A PPet i z er O P t i O n S entr e OP ti OnS

Wooden Spoon Bistro

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)

Vermont Chvre Bruschetta

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

Spring Garlic Soup Wings

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

Oysters on the Half Shell

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Lobster-and-Corn Fritter Caesar Salad

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

Artisan Cheese & Butcher Board

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

wing sauce recipe. Vermont Ravioli

Ice Cream Trio Belgian Chocolate Kahlua Mousse

Salad bar included Prime-grade boneless pork rib eye, pepper crusted and grilled with tangy whiskey onions over Gorgonzola cream sauce

Flourless Chocolate Cake With Berries Cheesecake of the Day

pork Rib Eye au poivre

$25 (+$15 FOr winE pairing) loc al, fres h , ori g i n a l


1076 Williston Road, S. Burlington

$25

Wooden Spoon Bistro

vermont restaurant week.com

FinD FOODiE EvEnTS


15

862.6585

36 Main Street, Winooski, 497-1884

Our House Bistro $25 DinnEr


AP P O P t i O n S

79 West Canal Street, Winooski, 655-7475

Peking Duck House


Sliced Chicken in Sesame Sauce
Chicken coated with sesame seeds in our special spicy sauce

$10 luncH SpEcial


e n t r e O P t i O n S

$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

Vegetable Delight pad Thai


Shrimp, scallops, squid and mussels with mixed vegetables in spicy basil-chile sauce

APRIL 26-MAY 5

Pulled pork, red onion and barbecue-cheese sauce with cheddar cheese. Topped with fried onion straws Tomatoes, basil and mozzarella

BBQ pork Mac

Battered, fried kosher dill pickles, served with remoulade sauce

Frickles

Our House Mussels


Corned beef, sauerkraut and Swiss cheese, stuffed in wontons, fried and served with remoulade sauce
en t r e O P t i O n S

Seafood Madness

Irish Egg Rolls

Chicken with Broccoli


Chicken sauteed with vegetables, garnished with fresh broccoli in a spicy brown sauce

Caprese Mac

wi nO O Sk i cO lcH ESTEr

Served hot in a castiron crock with grilled bread


e n t r e O P t i O n S

SpinachArtichoke Dip

peking Fried Chicken Wings


Four pieces Four pieces One piece One piece One piece One piece

Hunan Spicy Chicken

Basil Chicken or Beef


Chicken, beef and shrimp with mixed vegetables, cashew nuts and pineapple in basil sauce Marinated paper-thin sirloin, served on a hot platter

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

Our House Mac Snack

Crab Rangoon Beef Teriyaki Chicken Teriyaki Vegetable Roll Spring Roll
en t r e O P t i O nS

pad paradise

Grilled Calamari Salad Nutty New England Mac-and-Cheese

Grilled Steak Tips Lobster Macand-Cheese


D eS S ert O P t i O n S

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

Twisted Strawberry Trie Vermont Mud pie

Shrimp sauteed with vegetables, garnished with fresh broccoli in a spicy brown sauce

Hunan Spicy Shrimp

Beef Bulgogi

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FinD FOODiE EvEnTS


16

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

Spicy pork Bulgogi


Thin-sliced pork in spicy sauce, served on a hot platter

Szechuan Lamb

Chicken, bacon, tomatoes, Buffalocheese sauce and bleu cheese, topped with a Buffalo chicken wing

Buffalo Chicken Mac-and-Cheese

Cubes of battered chicken, deep fried until crispy and cooked with hot ginger sauce

General Gaus Chicken

$15

Beef with Broccoli Family Happiness Bean Curd Kungpao Style

House Special Lo Mein

Peking Duck House

85 South Park Drive, Colchester, 655-0000


APPet i z er

Juniors Italian

Three Brothers Pizza & Grill


973 Roosevelt Highway., Colchester, 655-5550

Garden Salad and Freshly Baked Focaccia Bread


e n t r e O P t i O n S

$10 luncH SpEcial


Vermont Meat Loaf Sandwich
Made with local Vermont ground beef, Cabot cheddar, maple caramelized onions, and Switchback Brewing Co. BBQ sauce on jalapeocheddar bread served with sweet potato chips, and a fountain soda and cannoli Roasted red-pepper-tomato bisque topped with Cabot extra-sharp cheddar cheese and a Vermont BLT with bacon, lettuce, tomato, sliced green apples, Cabot cheddar cheese, and mayo on ciabatta roll, with a fountain soda and cannoli

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

Scallops la Vodka Steak pizzaiola Salmon picatta

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

Vermont Shed BBQ Bacon Burger

Soup and Sandwich

With Monument Farms heavy cream, tossed with penne pasta with choice of grilled chicken or shrimp. Served with garlic bread.
DeSSert OP ti OnS

Roasted Red-pepperand-Spinach Alfredo

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

Creme Brle Mousse Cup

$15 DinnEr
A PPet izer

Greek, antipasto or Caesar


en t r e OP ti OnS

Choice of Any Salad

$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

The Belted Cow Bistro


4 Park Street, Essex Junction, 316-3883 Closed Sunday and Monday.
A PPet i z er O P t i O n S entr e OP ti OnS

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

Smoked Hot Chicken Sandwich Barbecued Half Chicken


(please reserve in advance) With cheesy polenta, broccoli rabe and sage jus

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

Red Hen Baking Company Garlic Toast

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.

ESSE Sp Ecial x j uncTi E vEnTS O n Sc jEri H ED u c lE HO

All-Natural Roasted Chicken Breast

Grilled Flatbread

Smoked BBQ Spare Ribs


With two side dishes +$10 (please reserve in advance)
DeSSert OP ti OnS

Smores Cupcakes Banana Cream pudding Chocolate Brownie Sundae

$25
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Istanbul Kebab House


10 Kellogg Road, Essex Junction, 857-5091

4/12/13 1:42 PM

Fields Restaurant
30 Route 15, Jericho, 899-2223
A PPet i z er O P t iOnS

Full descriptions and suggested wine pairings include on online menu

$10 luncH SpEcial


Served with Turkish tea and homemade Apple-Maple Baklava for dessert
e ntre O P tiO nS

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

Chopped Kale Salad

New England Seafood Chowder

Northern White Bean Hummus

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

All desserts recommended with Turkish Coee

Chipotle-and-Citrus-Braised pork Tacos Mac-and-Cheese Skillet

Apple-Maple Baklava Turkish Rice pudding Almond pudding


S i g nAt u re C O C ktA i l

Stuffed Grape Leaves Baba Ghanoush Hummus Bulgur Croquettes

Choice of Dessert From Our Dessert Case

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

The Vermont Gimlet $7

$25

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17

28 Walnut Street, Maple Tree Place, Williston, 879-9492

Mexicali Grill & Cantina

APRIL 26-MAY 5

Choose one appetizer and one lunch entre or one entre and one dessert from the full lunch menu.

$10 luncH SpEcial

Includes a house Margarita ($20 without Margarita)


AP P et i ze r O P t i O n S

$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

Fresh Avocado Fries

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

Maple-Bacon Fried Ice Cream

Chicken Tortilla Soup

Blueberry Xango

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Sp Ecial E vEnTS Sc H ED u lE

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

Vermont Cheddar-andSpinach Tamales

Chicken-Avocado Burrito

225 Interstate Corporate Center, Williston, 288-1110


AP P et i z er O P t i O n S

Texas Roadhouse
Fried pickles

4t-shipyard-rw13.indd 1

Maple Tree Place, 192 Boxwood Street, Williston 857-2200

Three Tomatoes Trattoria $9 luncH SpEcial


Signature Thin-Crust pizza
With local toppings Tomatoes, fresh mozzarella, basil, focaccia bread, basil aioli and choice of side

4/12/13 1:14 PM

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

Cactus Blossom Grilled Shrimp

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

Crispy Risotto Arancini Caprese Salad

Ear-shaped pasta, roasted squashes, walnuts, blue cheese, sage Roasted flank roulade, spinach and herb stuffing, fettucini, arugula

Orecchiette pasta primavera Beef Braciola

Big Ol Brownie Grannys Apple Classic

$25

Hinesburgh Public House


10516 Route 116, Hinesburg, 482-5500
tO ShAre e n t r e O P t i O n S

The Kitchen Table Bistro


1840 West Main Street, Richmond, 434-8686 Menu changes daily based on seasonal products. Below are a few choices from last years Vermont Restaurant Week menu. Closed Sunday and Monday.

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

Millhouse Mac & Cheese

The menu below is a sample.


S m A ll PlAt eS Sweet P l AteS

APRIL 26-MAY 5

Harvest plate

With grilled ramps and rhubarb

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

Frozen Lime Mousse Bittersweet Chocolate pudding

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

The Daily Braise

Vermont Steak Tartare


With crispy potatoes, assorted pickles and tiny Half Pint Farm greens
lA r g e PlAt eS

With vanilla cream and saltedchocolate crunchies

Sp H iEcial n ESbuE rg vEnTS riSc c HHMO EDnD u lE

$35

Soup du Jour

$35

Maplebrook Fine Cheese Ricotta Gnocchi


With roasted mushrooms, ramp pesto and tiny basil

Grilled Vermont Steak Frites


With grilled red onions and tarragon aioli

With grilled polenta, Mazzas asparagus, roasted leeks and herbs

Braised Laplatte River Angus Farm Short Rib

99 Bridge Street, Richmond, 434-5949 Closed Sunday, Monday and Tuesday


A P P et i ze r O P t i O n S

Sonoma Station

Toscano Caf Bistro


27 Bridge Street, Richmond, 434-3148 Closed Monday.
A PPet i z er O P t i O n S

Whole-Leaf Caesar Salad potato and Chive Croquettes Switchback Tempura Fish Taco
e n t r e O P t i O n S

Creamy potato-Garlic Soup Roasted-Beet Carpaccio


With cracked black pepper, baby arugula, feta and extra-virgin olive oil With crab, artichoke and cherry tomato
S A lA D

With apple-red-onion chutney, garlic mashed potatoes and maplebraised Brussels sprouts Daily presentation
DeSSert OP ti OnS

Vermont Maple-Brined pork Loin

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

Black Bean Ravioli and Achiote Tempura Shrimp

Bruschetta

Lavender-and-Black-pepper-Crusted Ahi Tuna Locally Farmed, Grilled pork Loin

Cappuccino-Chocolate Mousse Crme Brle Maple Bread pudding Equal Exchange Organic Coffee or Choice of Teas

With choice of herb vinaigrette, creamy dill or oil-and-vinegar


en t r e O P t i O n S

petite Market Salad

One choice from our full dessert menu

$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

prosciutto-Wrapped Chicken Breast

$35

Triple-Mushroom Saute

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FinD FOODiE EvEnTS


19

Barkeaters Restaurant
97 Falls Road, Shelburne, 985-2830 Closed Monday.

5573 Shelburne Road, Shelburne, 985-3939 Closed Sunday and Monday.

Caf Shelburne
A P P eti zer OP ti OnS

APRIL 26-MAY 5

$10 luncH SpEcial


Bacon, Mushroom & Swiss Burger
With fries

en t r e O P t i O n S

Mini Root Beer Float

Sweet lobster meat and rock shrimp in butter, shallots, lemon, cream, parsley and Parmesan over fettuccine

Rock Lobster Fettuccine

Broccoli Soup With Wild Rice


With quail egg crouton and haricots verts over a bouquet of mesclun, olive oil and balsamic vinegar dressing With mini vegetable ratatouille and Vermont-goat-cheese-basil sauce
entr e OP ti OnS

Warm Duck Tender Salad

SH El bu rnE FErri SburgH

$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

Grilled pork Tenderloin With Quinoa and Dried Fruit Gastrique

Butternut Squash Ravioli

Spicy Veggie Eggrolls

Oven-Roasted Statler Chicken With MushroomBacon-and-Bourbon Sauce


With Gorgonzola mash and vegetable
D eS S ert O P t i O n S

Over homemade fettuccine with mushrooms, lardons and pearl onions

Celebrate Mothers Day


Coq au Vin Vermont Farm-Raised, Roasted Quail
With sauted spaetzle and quail sauce

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

Apple pie la Mode Brownie Sundae

Choice of Any Dessert on Regular Menu Day, for Mothers

DeSSert OP ti OnS RESERVE NOW

$35

Sunday, May 14
Also Open on Sunday, May 21 & 28

Rt. 7 Shelburne, VT 05482 985-3939

Cafe Shelburne
5371 Route 7, Ferrisburgh, 877-6316

La Villa Bistro & Pizzeria


3762 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.

Starry Night Caf

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

Butternut Squash Soup Greek Spinach Salad

With Vermont Butter & Cheese Creamery mascarpone

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

Smoked Spring Onion Bisque Roasted Beet Salad

Chocolate Oblivion Torte


Made with local eggs and Cabot butter

Baked Brie

$25

Citrus-Herb Grilled Misty Knoll Farms Chicken Breast


With true mashed potatoes, wilted greens and spring-pea pure With shaved asparagus, wilted Swiss chard, Green Mountain Gruyre and leek-tomato ragu
DeSSert OP ti OnS

Saffron Gnocchi

With seasoned bread crumbs over housemade squid-ink pasta

Salt Cod Confit

Over roasted-garlic mashed potatoes with sauted spinach Over Gorgonzola polenta

Misty Knoll Farms Chicken Saltimbocca porchetta

With local maple, cream-cheese frosting

Carrot Cake

Orange-Lavender Crme Brle


With maple shortbread cookie

$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

221 Main Street, Vergennes, 877-2772

3 Squares Caf $35 cacaO MEnu

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

Strawberry-andRhubarb Crisp Chocolate pav Gteau Breton

A PPet i z er O P t i O n S

entr e OP ti OnS

With cacao nib cracker With smoked-paprika-and-cacao croutons

Ceviche

Criollo-Crusted Snapper
With papaya-mango slaw and tostones

APRIL 26-MAY 5

Roasted Cauliower Soup

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

Saumon Maison Chicken Crpe

Trinitario-and-Alta-GraciaSeared Yellowfin Tuna


With citrus relish With pumpkin mole and queso fresco With goat-cheese-cacao-nib fritter and vanilla-Key-lime vinaigrette

With chocolate, chiles, almonds and rice

Salt-and-pepper prawns Red Mole Turkey Stew


With hominy

n E w HavEn Sp Ecial vErg E vEnTS EnnES ScH ED Miu DD lEl E bu ry

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

The Vermont Gimlet $7

Chicken Enchilada Field Greens

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

Braised Short Rib

Chocolate Fettuccine Grilled Lamb

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

Chteau Bistro Steak

$35

Cabillaud au Fenouil

Dlice Vgtarien

With crisp plantain and macadamia

Trinitario Flan

Mayan Sipping Chocolate


Trio of House Trues

Citrus Tart With Cacao Crust

35C Green Street, Vergennes, 877-2555 Full descriptions on online menu. Closed Sunday and Monday.

Antidote

Two Brothers Tavern


86 Main Street, Middlebury, 388-0002 Menus also available downstairs at Two Brothers Lounge & Stage

$25 prEScripTiOn #1
FArm B OArD

Your Choice of Any Three Artisanal Vermont Cheeses or House Charcuterie


e ntre O P tiO nS

Wild rice, native carrot, risotto and pumpkin-seed veggie burger, topped with baby arugula, roasted

Tree Huggin Dirt Worshipper

$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

pork Belly Tacos Spicy Grilled Asparagus-andpickled-Ramp Tacos

Seasonal Green Salad


e n t re

Vegetable-Ginger Stir Fry Baked Mac-and-Cheese Shepherds pie


D eS S ert O P t i O n S

$25 prEScripTiOn #2
AP P etizer

Pan-seared scallops, shrimp, calamari, mussels and spaghetti.

Spring pasta di Mare

Santa Fe Tortellini with Vermont Blackened Chicken


Can be vegetarian

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

Hop-Smoked pork platter

Tres Leches Cake Maple Crme Brle Cheryls Chocolate Silk

Vermont Pasta Company Pumpkinand-Caramelized-Onion Ravioli with Herb Cream Sauce


DeSSert OP ti OnS

Grilled, Sustainable Faroe Island Salmon

$25 prEScripTiOn #3
AP P etizer

Caesar Salad
e ntre O P tiO nS

Chocolate-Fudge Brownie with Strafford Organic Creamery Ice Cream

Chocolate-porter Cake

Crme Brle Chocolate Torte

Double-Bacon 1/4 pounder Grilled Ayer Farm Lamb Burger

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FinD FOODiE EvEnTS


21

11 Center Street, Brandon, 247-9997

Caf Provence

24 Wales Street, Rutland, 775-2424 Closed Sunday.


A P P eti zer OP ti OnS

Table 24

$10 luncH SpEcial


A P P et i ze r

$35 DinnEr
A PPet i z er O P t i O n S

APRIL 26-MAY 5

Cup of Soup or Chowder


e n t r e O P t i O n S

Red Beet Napoleon Duck-Leg-Confit-andBraised-Cabbage Tartlet Curried Calamari on Forbidden Rice


en t r e O P t i O n S

Arugula Salad House-smoked Salmon Wood-fired Asparagus Duo


entr e OP ti OnS

b ranD O n ru Tl an D k i lli n gTOn

With caramelized onions, basil pesto, Blue Ledge Farm goat cheese and mesclun greens

Thin Tomato pie

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

Seafood Crpe provenale


Over wilted spinach and lobster-saffron sauce

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

Wood-fired pork Loin pan-roasted Cod

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

Chicken Cordon Bleu Baked Barley Risotto Curried Lamb Stew

Vanilla Bean Crme Brle, Chocolate Chip Cookie Sundae, Local Cheese
Si gnAtu r e C OC ktA i l

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Sp Ecial E vEnTS Sc H ED u lE

With berry sorbet and crme Anglaise

Baked Alaska

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

The Vermont Gimlet $7

With orange-strawberry cream and chocolate sauce With berry sorbet and crme Anglaise

Stuffed Crpe Baked Alaska

$35

The Red Clover Inn & Restaurant


7 Woodward Drive, Mendon, 775-2290 Closed Tuesday and Wednesday
F i rSt C O ur S e

2384 Killington Road, Killington, 422-7627

On the Rocs Lounge $15 TapaS MEnu


Oyster Rocs

Simmered in piri-piri and toasted garlic-butter-white-wine sauce with grilled crostini


S e COn D C O ur S e

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

pan-Seared Teres Major Steak

Blue-Hot Scallops

Cider-Braised Foie Gras


Over microgreens

Chipotle-Marinated Grilled Shrimp Deep-Fried Brussels Sprouts


With honey-ginger-soy dressing

Flavored with kaffir lime and blood orange


F e At u r eD C O C ktA i l

House Special Crme Brle

With Vermont White Vodka, Triple Sec, cranberry and lime juice

Vermont Cosmo $10

$35

1 Market Street, Lyme, NH, 603-795-4824 Closed Monday and Tuesday.


A P P et i ze r O P t i O n S

The Lyme Inn

Simon Pearce Restaurant


1760 Quechee Main Street, Quechee, 295-1470 Subject to change depending on seasonal availability.

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

Vermont Cheddar Soup Soup du Jour


With herb vinaigrette
en t r e O P t i O n S

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

With raspberry sauce With strawberry sauce


S i gnAtu r e C OC ktA i l

White Chocolate Mousse Cake

Walnut Meringue

lyM E QuEcH Sp Ecial EE EvEnTS wH i TESc rivEr H ED u j lEu n cT iO n

Served hot, with fresh whipped cream With pistachio streusel and vanilla ice cream Chocolate chips, toasted coconut and pecans, with vanilla ice cream

Sticky Toffee pudding

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

The Vermont Gimlet $7

Cranberry-Apple Crisp Kentucky Race pie

$35

With crispy leeks, herb mashed potatoes and balsamic shallot reduction With haricots verts, Himalayan red rice and mango chutney sauce

Horseradish-Crusted Chatham Cod

$35

Crisp Roasted Duckling

The Quechee Club

3268 Main Street, Quechee, 299-2101

85 North Main Street, White River Junction, 295-3312 Closed Sunday and Monday.

Tip Top Caf

Open Thursday, Friday and Saturday.


A P P et i ze r O P t i O n S

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

Soup of the Day


With pecorino Romano and tiny croutons With croutons, pecorino Romano
entr e OP ti OnS

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

Fried Chicken Sandwich


Miso mayo and Asian slaw

Local Bolognese Risotto

Tofu, edamame, fresh ginger, tomato concass

Aloo Gobi (potato and Cauliower Curry) Sesame-pork-andGinger Meat Loaf


DeSSert

With chocolate mascarpone and crushed peanut brittle

Cannoli

With red wine demi-glace and a duo of mashed potatoes

Vanilla Cheesecake
With raspberry sauce

$25

With caramel-whiskey sauce

Almost-Famous Bread pudding

Blue Moon Sorbet


Si gnAtu r e C OC ktA i l

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

The Vermont Gimlet $7

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23

Lago Trattoria & Catering


95 Main Street, Newport, 334-8222 Closed Sunday. Menu changes daily based on seasonal products. Below are a few choices from last years Vermont Restaurant Week menu.

100 Main Street, Newport, 487-91476 Closed Monday and Tuesday.

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

Mushroom Bruschetta Veal Marsala

Statler Chicken

nE wp O rT HarD wi ck

Smoked-chicken-and-mozzarella-filled pasta in wild-mushroom-cream sauce


t h i rD - COur S e O P t i O n S

Homemade Ravioli

Grilled Salmon

Maple-Cashew Salad

pork Tenderloin Medallions


Cashew-crusted, served with a Frangelico pan sauce

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24

Sp Ecial E vEnTS Sc H ED u lE

Made with Black Angus sirloin The evenings fish special

Steak au poivre

Catch of the Day

Roasted Vegetables Risotto


DeSSert OP ti OnS

$35

Homemade Ice Cream Homemade Gelato Homemade Sorbet Dessert du Jour

$35 East Side Restaurant & Pub


47 Landing Street, Newport, 334-2340

Positive Pie (Hardwick)


87 South Main Street, Hardwick, 472-7126

$12 luncH SpEcial


A P P et i ze r

$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

Cup of French Onion Soup


S A n Dwi Ch O P t i O n S

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

Fattoush Salad Crabmeat-Stuffed Mushrooms Drunken-Shrimp Hush puppies


en t r e OP ti OnS

Molten Chocolate Cake Berry Tiramisu Maple-Walnut Bread pudding


Si gnAtu r e C OC ktA i l

Oyster Bruschetta Bacon-Wrapped Scallops


en t r e O P t i O n S

Cold-Weather Cashew Chicken Salad Gorgonzola-Steak Salad


D e S S e rt

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

Mile-High Coconut pie

Applewood-BaconWrapped pork Loin


A fresh filet, baked with our house crab stuffing and a rich sherrycream-lobster sauce Roasted root vegetables, tossed with a Macintosh beurre blanc over pumpkin-and-caramelizedonion ravioli. Finished with dried cranberries and feta cheese
D eS S ert O P t i O n S

Stuffed Haddock with Lobster Sauce

With Moroccan couscous, kale and arugula-mint pesto

Wolavers Oatmeal Stout Braised Lamb Shank Vermont Highland Beef Meatloaf

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

The Vermont Gimlet $7

$25

Lemon Sour Cream pie

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

Sexy Mexi pizza

Mile-High Coconut pie Lemon Sour Cream pie

161 County Road, West Glover, 525-3366 Full dish descriptions available online. Closed Mondays

The Parker Pie Co.

The Foundry Pub & Grille


830 Jay Peak Road, Jay, 327-2500
A ppet i z er O p t ions

$10 Lunch Special


Choice of any medium pizza

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

Grilled Quail Legs

Carrot-Ginger Soup

APRIL 26-MAY 5

$25 DINNER
Nac hos or Salad O p t i o n s

west glo ve sp r ecial j ay evebnts roo kf scihed e l d ulep l ai n fi e ld

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

Hearth-Fired Black Sea Bass Vermont Vegetable Gratin

Brownie Puddle Maple Crme Brle

$35

Veggie Classic Meat Lovers The Works

29 Stone Road, Brookfield, 802-276-3939 Closed Monday and Tuesday.


Appetizer O p tio n s

Ariels Restaurant

Positive Pie Tap & Grill


65-69 Main Street, Plainfield, 454-0133 Full dish descriptions available online.

Wild-Leek-and-Potato Soup
With roasted-ramp-and-potato dumplings

With pickled-ramp-and-mustardseed mignonette

Three Oysters on the Half Shell

With rosemary and fennel pollen, duck-fat-roasted potatoes and greens with house-smoked bacon

Wood-Oven-Roasted Vermont Porchetta

$10 Soup-and-Salad Lunch Special


S o up O p t i o n s

$10 Lunch Special


app op t i o n s

$25 Dinner
A pp op ti ons

Vermont Ricotta Gnocchi with Spring Vegetables


With tarragon chimichurri and Parmesan tuile
D e ss e rt O p t i o n s

Minestrone with chickpeas, kale and a pesto swirl

House Soup

With Sriracha aioli (vegetarian) House-pickled cucumbers, green beans and beets (gluten free, vegan)
san dw i c h es

Fried Brussels Sprouts Pickle Plate

Fried Calamari Ricotta-andAlmond-Stuffed Pickled Beet Pickle Plate


Entr e Op ti ons

With red onion marmalade, sourdough croute and baby greens with citrus-lime vinaigrette
Entre O p tion s

Fat Toad Farm Goat Cheese Souffl

Soup of the Day


S a lad O p t i o n s

Dark-Chocolate-andSalted-Caramel Bar Toasted-Almond-andDried-Cherry Semifreddo


With citrus tuile

With house dressing, lemon, croutons and shaved Parmesan With fresh Roma tomatoes, shaved radish and house herb vinaigrette (gluten free, vegetarian)

Caesar Salad

Chicken Scallopini Steak-and-SweetPotato Succotash


(gluten free)

Grilled Hanger Steak with Smoked Sea Salt and Pimentn


With Springbrook Tarentaise scalloped potatoes and Romesco sauce

Mista Salad

All sandwiches come with a choice of fries or greens

$35

Housemade Bean Burger Turkey CranApple Sandwich


Slow-roasted pork shoulder, housepickled slaw, Dijon cream cheese and fresh cilantro on house bun

Housemade Ricotta-andSpinach Tortellini


(vegetarian)
Dessert Op ti ons

With spring-dug parsnip puree, pea shoots and carrot-butter sauce

Pan-Seared, Organic Shetland Salmon Filet

Bahn Mi

Chocolate Eclair Pie Italian Cheesecake Blood OrangeRosemary Sorbet

vermont restaurant week.com

FIND FOODIE EVENTS


25

Cornerstone Pub & Kitchen


47 North Main Street, Barre, 476-2121 Closed Sunday and Monday.

Capitol Grounds Caf


27 State Street, Montpelier, 223-7800 Choose a beverage, half sandwich and side combo, or beverage and whole sandwich

$10 luncH SpEcial

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

New Zealand Rack of Lamb

S A n Dw i C h OP ti OnS

BeV er Age OP ti OnS

Shrimp and Grits

pan-Seared Sea Scallops


Diver scallops with asparagus risotto, speck ham and Parmesan-cream reduction

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

Grilled Cheese With Apple

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

Heirloom tomato, edamame and crouton

Heirloom Tomato Consomm

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

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!


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26

Sp Ecial E vEnTS Sc H ED u lE

prosciutto di parma

From Scouts Honor in Waitsfield

Choice of Ice Cream

Maple Crme Brle

$35

Hunger Mountain Coop Deli and Caf


623 Stone Cutters Way, Montpelier, 223-8000
CO - O P C O m B O

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

J. Morgans Signature Salad


Crisp romaine, blue-cheese crumbles, Kalamata olives and cherry tomatoes with a balsamic vinaigrette

J. Morgans Whiskey Cake Devils Food Cheesecake


Ben & Jerrys sorbet, fresh fruit and berries, drizzled with fruit coulis

Loaded potato Chips Freds Calamari


en t r e OP ti OnS

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

pappardelle and Wild Mushrooms

$35

Filet and Caramelized Onions


Our center-cut filet, pan-seared and served with caramelized-onion-andblue-cheese sauce

52 State Street, Montpelier, 223-8646 Closed Monday and Tuesday.

Kismet

89 Main Street, Montpelier, 229-0443 Closed Sunday.

La Brioche

$10 Lunch Special


Drin k O p tions

With sparkling wine jelly

House Pt Plate

Mimosa Fresh-Pressed Juice


Daily Special

Kale Caesar Salad


E n t r e O p t i o n s

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

Vegetarian Pastry Roast Quail

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.

$10 LUNCH SPECIAL

APRIL 26-MAY 5

Smoked Beef

Poached Scallops

sp e cialmo e ve ntnts p e l i sc e r hed u le

Vegan menu or $15 wine pairing available upon request


Appetizer O p tio n s

$35 Dinner

Strawberry Pavlova Saffron Risotto Cake Maple Crme Brle

Moroccan Carrot Soup


With spring-garlic oil With fried-goat-cheese crouton and watercress

Beet Salad

118 Main Street, Montpelier, 223-3188 Lunch and dinner served Tuesday through Saturday.

NECI on Main $15 Tapas Menu

Positive Pie (Montpelier)


22 State Street, Montpelier, 229-0453
A ppet i z er O p t ions

$15 Djeuner la Franaise Lunch Special


App oP tions

E n t r e O p t i o n s

Served at 118 Bar & Lounge, downstairs at NECI on Main


A Tast i ng T ri o

Salad Wholesome, Single-Vegetable Soup


Entr e O p tion s

Artichoke Stuffed with Vegetables la Grecque Grilled Salmon With Spinach and Saffron
In a true Hollandaise sauce

Served with braised endive sous-vide and orzo

Duck Breast la Plancha Over-Easy

Mista Salad, Caesar Salad, Tomato-Fennel Bisque, Roasted-Garlic-White-Bean Soup


$ 25 E n t r e O p t i o n s $35 Entr e Op ti ons

Pan-Fried Zucchini Fritters


With crme frache and cherry tomato salad

Topped with softpoached duck egg, grilled baguette and roasted pepper coulis

Provenale Double-Baked Ratatouille

Crisp vegetable julienne, jasmine rice cake and red curry coconut sauce

Fresh Salmon, Steamed Over Green Tea

With Niman Ranch pork belly, warm fennel slaw and citrus vinaigrette Grilled eggplant, grilled pepper, olives and capers, mozzarella and sherry vinaigrette

Pan-Seared Scallops Grilled Antipasti

With extra-virgin olive oil, chili flakes, garlic and ParmigianoReggiano

Gnocchi and Rapini

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

With shrimp, mussels, our own chorizo and chicken

Mini Paella

Handmade OpenFaced Ravioli


Roasted vegetables, wilted baby spinach and mushroom emulsion
D essert

D essert O p t i ons

Plat du Jour
De ssert

$25 Dinner
A pp o P t i o n s

Limoncello Crme Brle, Tiramisu, Torta Caprese, Cannoli

A shot of Nespresso forte and a three-bitesized dessert

Caf Gourmand

French Onion Soup Sun-dried Tomato and Chvre Souffl Beet Carpaccio

Chef Michelle Buswells Sweet Start Smackdown Creation

vermont restaurant week.com

FIND FOODIE EVENTS


27

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

Sarduccis Restaurant and Bar


3 Main Street, Montpelier, 223-0229 No lunch on Sunday.

APRIL 26-MAY 5

$10 luncH SpEcial


en t r e OP ti OnS

$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

Includes soft drink of your choice

Arugula-andGorgonzola Salad* Blue-Corn-Crusted, Fried Oysters with Lemon Aioli Tapenade Bruschetta With Feta Cheese
entr e OP ti OnS

Spaghetti and Meatballs White-Wine-poached Sole*


With lemon caper sauce, grilled vegetable

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)

With arugula-shaved-fennel salad in an orange-saffron vinaigrette

Seared Scallops*

panini of the Day


With french fries

With Parmesan mashed potatoes, broccolini and red-wineGorgonzola sauce

Grilled New York Strip*

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

Sauted Jumbo Shrimp, Spinach and Tomatoes Vegetable primavera

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!


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28

Sp Ecial E vEnTS Sc H ED u lE

$35

Key Lime Mousse* Flourless Chocolate Cake* Affogato*


* Gluten-free selections

Three Penny Taproom


108 Main Street, Montpelier, 223-8277 Menu changes daily based on seasonal products, and guests can chose any two items from the regular menu.
S AmPle D i S h eS

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.

Red Hen Bakery

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

$10 luncH SpEcial


SA nDwi C h OP ti OnS

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

Mulligatawny Stew Cream of Mushroom Local Black Bean Chili

Blue Paddle Bistro


316 Route 2, South Hero, 372-4814 Closed Sunday, Monday and Tuesday. All items are subject to change depending on seasonal availability
APP etizer O P tiOn S

Piecasso Pizzeria & Lounge


1899 Mountain Road, Stowe, 253-4411
A PPet i z er O P t iOnS

Over sweet-potato-chipotle grits with a cilantro-and-green-onion sauce

Sauted Tiger Shrimp

With the sweet Thai chile sauce

Spicy Duck-and-Veggie Spring Rolls Rosemary-Marinated Lamb Lollichops


With a grilled-veggie-andcouscous salad

Topped with caramelized onions over mashed potatoes, with sauted grape tomatoes and fresh basil and garlic. Finished with a balsamic drizzle

Gorgonzola-Crusted Filet Mignon

Side Caesar Salad Cup of our Seasonally Inspired Soup


en t r e O P t i OnS

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

Chicken piccata Shrimp Scampi

SOuTH Sp Ecial H ErO E vEnTS STO wE Sc H ST. ED ualb lE an S

Soup of the day


With homemade dressing, croutons and fresh Parmesan

Risotto pomodoro

Caesar Salad

Mixed Green Seasonal Salad


e ntre O P tiO nS

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

Oat-and-Curry-Crusted Chilean Sea Bass Mixed Grill

$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

Maple City Diner

One Federal Restaurant & Lounge


1 Federal Street, St. Albans, 524-0330
A PPet i z er O P t i O n S entr e OP ti OnS

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

Hungry Man 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

prime Rib Rolls

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

philly Cheese Steak Skillet Flatlander Skillet

Meat Loaf

Tequila-Lime Shrimp Salad

Maple Whoopie pie, Maple Cream pie, Maple Sticky Bun

$15

$25
S i gnAtu r e C OC ktA i l

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

The Vermont Gimlet $7

vermont restaurant week.com

FinD FOODiE EvEnTS


29

3 South Main Street, Waterbury, 244-8973


AP P et i z er O P t i O n S

Arvads Grill & Pub


Conch Fritters

Green Mountain Coffee Caf & Visitor Center


1 Rotarian Place, Waterbury, 877-879-2326

A sampling of the famous Caribbean snack with house tartar sauce

APRIL 26-MAY 5

Please ask your server for our chefs choice


e n t r e O P t i O n S

Chefs Daily Flatbread

$10 luncH SpEcial


A Waterbury favorite. We start with a freshly brewed coffee of your choice, Vermont maple syrup and a touch of light cream, hot or over ice. Add a dollop of whipped cream for an extra-special treat
C hOi C e OF SA nDwi C h Or S Ou P

Medium Maple Supreme

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

portobello, Spinach & Goat Cheese Quesadilla Chipotle-Cherry pork Chop

Vermont Smoke & Cure Italian Sausage

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

TEll THE wOrlD HOw grEaT vErMOnT TaSTES!


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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

Misty Knoll Farm Turkey Salad

Grilled Chicken and Mixed Green Salad

Arvads Tollhouse

$25

Hen of the Wood at the Grist Mill


92 Stowe Street, Waterbury, 244-7300 Closed Sunday and Monday.

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.

$10 luncH SpEcial


Maxis slow-cooked pulled pork and Vermont cheddar in a grilled flour tortilla, served with Spanish rice, salsa and sour cream Grilled eggplant, roasted red peppers, spinach, Vermont Butter & Cheese Creamery goat cheese and homemade pesto on grilled and pressed white bread

$25 DinnEr
A P P eti zer OP ti OnS

pulled pork Quesadilla

Cup of Soup or Salad


entr e OP ti OnS

Grilled Eggplant panino

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

Burger and a Switchback

$15 DinnEr
A PPet i z er OP ti OnS

Vermont Maple Cheesecake Awesome Chocolate Cake


Si gnAtu r e C OC ktA i l

Cup of Soup or Salad


en t r e

Zucchini parmigiana
D eS S ert OP ti OnS

Vermont Maple Cheesecake Awesome Chocolate Cake

Made with Vermont White Vodka from Vermont Spirits, with cucumber and basil

The Vermont Gimlet $7

23 South Main Street, Waterbury, 244-4120


AP P et i ze r O P t i O n S

Prohibition Pig
Hearty Spring Salad

1 South Main Street, Waterbury, 244-7827


A PPet i z er O P t i O nS

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

With Champagne mignonette With rye croutons

Truffled Mushroom Toast

Kale Caesar

APRIL 26-MAY 5

waTErburySpEcial waTErbu E vEnTS ry cSc EnTEr H ED ulEwai TSF iE lD

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

pit-Smoked Chicken Kadhai Tempeh pork Ragu

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

Eggplant Roulade pork

Trout

Key Lime pie Triple-Chocolate Oreo Cake

$25

White-Chocolate Bread pudding Strawberry Shortcake

$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

Michaels on the Hill

Big Picture Caf & Theater


48 Carroll Road (off Route 100), Waitsfield, 496-8994

$10 luncH SpEcial


C uP O F S O uP

Ramp Vichyssoise Fondue Fritters with Bundner Fleisch & House pickled Vegetables
Client: Prohibition Pig Date: 01/23/12 Job Title: Beer Advocate Ad Colors Cyan

A hearty meat chili, slow-cooked with Vermonts favorite Switchback Ale

Switchback Slow Burn Chili Butternut-Bacon Bisque

Alpine Rabbit Ragout with Herbed polenta


Production Notes:

Scale 1:1 Keyline to print: NO

Magenta Yellow Black

An Italian version of onion soup, served over roasted bread

Tuscan Bread Soup Soup du Jour


h A lF S A n Dw i C h

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

Grilled Cheese Classic BLT


Served with chips or side salad
D eS S ert

Turkey Sandwich

$35

Cookie of the Day

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FinD FOODiE EvEnTS


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