2014 vermont restaurant week menu & event guide

APRIL 25-MAY 4

MENU & EVENT GUIDEAPRIL 25-MAY 4, 2014

vermontrestaurantweek.comP R E M I E R S P O N S O R S A D D I T I O N A L S U P P O R T F R O M

VBC.239.14 VC Restaurant Week Menu Guide Ad: 4.75" x 5.56"

Websterville, Vermont • 800.884.6287 • vermontcreamery.com •

for 30 years.30 years.30For thirty years, Allison Hooper and

years.For thirty years, Allison Hooper and

years.Bob Reese have partnered with local chefs to bring the bounty of Vermont dairy farms to the table. We invite you to make Vermont Creamery part of your Restaurant Week experience.

Join us online or at the creamery.

making cheesebetter

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From this

To this!Fresh, local

food starts here.

GREATER CENTRAL VERMONT AREACentral Vermont Solid Waste Management Districtwww.cvswmd.org • (802) 229-9383

CHITTENDEN COUNTYChittenden Solid Waste Districtwww.cswd.net • [email protected](802) 872-8111

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Chefs, farmers and foodies will converge to celebrate the state’s vibrant local food culture during the 5th annual Vermont Restaurant Week.

For 10 days, 97 restaurants in Burlington, Stowe, Montpelier, Rutland and beyond will o� er special prix-fi xe menus at one of three price points — $15, $25 or $35 per person — depending on the fare. Try lunch and breakfast specials for $10 or less.

Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s incredible farmers and artisan food producers. Vermont is a leader in the farm-to-table movement and boasts more craft brewers and cheesemakers per capita than any other state.

A packed week of foodie events (see pages 6 and 7) kicks o� on Thursday, April 24, with the Sweet Start Smackdown, a festive dessert competition among 10 of the state’s most talented pastry chefs, at the Higher Ground Ballroom in South Burlington. Scores from celebrity judges and attendees decide which concoction will be named Vermont Restaurant Week’s Signature Sweet.

On Sunday evening, April 27, at Big Picture Café & Theater in Waitsfi eld, fi lm fans will enjoy a screening of Tampopo. The prescreening cocktail hour features Japanese-inspired popcorn snacks, a ramen bar, brews from Switchback Brewing Company, specialty cocktails made with Vermont Spirits and an introduction from Seven Days arts writer Ethan de Seife.

Teams of food-trivia fanatics compete for prizes at the Culinary Pub Quiz at ArtsRiot in Burlington on Tuesday, April 29. Register your team by April 25 at vermontrestaurantweek.com.

Is local booze the sleeping giant of Vermont value-added agriculture? Discuss the topic at our Farm-to-Bottle Foodie Salon on Wednesday evening, April 30, at South End Kitchen in Burlington. The panel includes agronomic and soils specialist Heather Darby, Vermont Spirits whiskey distiller Joe Buswell, Lincoln Peak Vineyard manager Sara Granstrom, and Citizen Cider co-owner Kris Nelson.

On Saturday, May 3, at Red Square, fi ve area bartenders compete in the Bartender Brawl with their versions of moonshine punch featuring Vermont Spirits’ Black Snake Whiskey. Come show your support, taste some creative mixtures and sample cheese from Vermont Creamery at the festival’s fi nal event.

A� ordable childcare is also part of the deal. Parents can enjoy a quiet dinner for two knowing their kids are safe and supervised at the Greater Burlington YMCA. Professional childcare providers will be on duty the evenings of Friday, April 25, and Saturday, April 26. See page 5 for preregistration details.

Hungry to give? Donate to Vermont Foodbank — the benefi ciary of Restaurant Week — by contributing the money you saved on your eating adventures to this worthy cause. Just $1 can buy three meals for Vermonters in need! In addition to all the love you send Vermont Foodbank this week, Seven Days will donate 10 percent of sponsorship fees and 100 percent of event admissions.

The Vermont Community Foundation’s Food and Farm Initiative will match our total donation up to $5,000. Please help us connect all Vermonters with healthy, local food. Go to the Vermont Restaurant Week website for more details.

Vermont Restaurant Week coincides with publication of the 2014 edition of 7 Nights: � e Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout the year at hundreds of locations around Vermont.

APRIL 25-MAY 4T O B E N E F I T

Been meaning to try that restaurant everyone’s been talking about? Now’s your chance to dig in!

Vermont Restaurant

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

3 Squares Café ...............................2984 Main Sports Grill ......................20A Single Pebble Restaurant .......... 9Antidote ...........................................29Ariel’s Restaurant .......................... 27ArtsRiot Kitchen .............................. 9Asiana House (Burlington) ........... 9Asiana House (Montpelier) .........24August First Bakery & Café ..........10� e Bagel Place ............................... 17Barkeaters Restaurant ................28� e Bearded Frog ..........................29Big Picture � eater and Café ........22Black Krim Tavern .........................28Black Sheep Bistro ........................30Blue Cat Steak & Wine Bar ...........10Blue Paddle Bistro .........................20Bluebird Barbecue .........................10Bluebird Coffee Stop......................10Bluebird Tavern ...............................11� e Bobcat Café & Brewery .........31Café Mediterano ............................20Café Provence (Brandon) .............31Café Provence on Blush Hill (Waterbury) .................23Capitol Grounds Café ....................24Church & Main .................................11City Market/Onion River Co-op .........11Cornerstone Pub & Kitchen ........ 27� e Daily Planet ...............................11Das Bierhaus ...................................12El Cortijo Cantina & Taqueria .........12� e Elusive Moose ........................22Farmhouse Tap & Grill...................12Fire and Ice ......................................30

Guild Fine Meats .............................12Guild Tavern ..................................... 17Halvorson’s Upstreet Café ............13Healthy Living Café ........................ 17Hen of the Wood (Burlington &Waterbury) ........................................ 8Hunger Mountain Coop Deli and Café ...........................................25J. Morgan’s Steakhouse ...............25Junior’s Italian .................................19Juniper ..............................................13Kismet ..............................................25� e Kitchen Table Bistro ..............21L’Amante Ristorante ......................13La Brioche Bakery..........................25La Villa Bistro & Pizzeria ..............28� e Lake-View House .................... 17Leunig’s Bistro & Café ....................13� e Lobby ........................................30� e Mad Taco (Waitsfi eld & Montpelier) ....................................... 8Maple City Diner .............................21Michael’s on the Hill ......................23� e Mule Bar ....................................19NECI on Main ..................................26New Moon Café ...............................14One Federal Restaurant & Lounge ..........................................21Pauline’s Café...................................18Piecasso Pizzeria & Lounge .......24Pizza Barrio ......................................14Pizzeria Verità .................................14Positive Pie (Hardwick) ................24Positive Pie (Montpelier) .............26Positive Pie Tap & Grill ................. 27

Prohibition Pig ...............................23Pulcinella’s........................................18� e Red Clover Inn & Restaurant ...................................31� e Reservoir Restaurant and Tap Room ................................23Revolution Kitchen ........................14Roots the Restaurant ....................31Salt ....................................................26San Sai Japanese Restaurant .........15Sarducci’s Restaurant & Bar 26The Scuffer Steak & Ale House 15Shanty on the Shore ......................15Sherpa Kitchen ...............................16Silver Palace ....................................18Simon Pearce Restaurant ...........28� e Skinny Pancake (Burlington & Montpelier) ............................... 9Sonoma Station..............................21South End Kitchen .........................16� e Spot ............................................15Sweetwaters ....................................16� ree Brothers Pizza & Grill.........19� ree Penny Taproom .................. 27Timbers Restaurant ......................22Toscano Café & Bistro ..................22Tourterelle .......................................29Two Brothers Tavern ....................30Vermont Tap House ......................20� e Whiskey Room at Rí Rá Irish Pub .................................16� e Windjammer Restaurant & Upper Deck Pub ..........................18Wooden Spoon Bistro ...................19

97 PARTICIPATING RESTAURANTS SPRING ROAD TRIP! browse by town...(Multiple locations) ........... 8Barre .................................... 27Brandon ...............................31Bristol ...................................31Brookfi eld ........................... 27Burlington ............................ 9Colchester ...........................19Essex Junction .................20Hardwick .............................24Mendon ................................31Middlebury .........................30Montpelier ..........................24New Haven .........................29Plainfi eld............................. 27Quechee ..............................28Randolph ............................28Richmond ............................21Rutland ................................31Shelburne ...........................28South Hero .........................20South Burlington ............... 17St. Albans ...........................20Stowe...................................24Vergennes ..........................29Waitsfi eld ...........................22Waterbury ..........................23Waterbury Center.............23Williston ..............................20Winooski ..............................19

Help us doubleour donation!Last year, with your help, we raised more than $6000 for the Vermont Foodbank. This year, the Vermont Community Foundation’s Food and Farm Initiative will match our total donation up to $5000.

Please help us connect all Vermonters with healthy, local food.Donate today at: vermontrestaurantweek.com

vermontrestaurantweek.com

Learn more about the statewide plan

to strengthen Vermont’s food system www.VTFoodAtlas.com

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Two springs of mint—

Ice cubes—

2 oz. Vermont Spirits White Vodka—

1 oz. Aperol or Campari—

3/4 oz. simple syrup—

3/4 oz. fresh lemon juice—

1-1.5 oz. Switchback Ale

the

CHAMPLAIN SUNSET

2 oz. Vermont Spirits White Vodka

Visit Vermont’s Original Craft Distillery5573 Woodstock Road • Quechee • 866-998-6352 • vermontspirits.com

Sippin’ on Sunset

ASK FORIT DURING

RESTAURANTWEEK

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Connecting all Vermonters with healthy, local food.

vermontcf.org/localfood

We are proud to sponsor Vermont Restaurant Week and support the Vermont Foodbank.

Thanks to everyone who makes a difference.

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Culinary Pub Quiz* TUESDAY, ApRIL 29

Play seven rounds of delicious trivia — including questions about food in music and movies. The top team will win an epic bowling party at Champlain Lanes on Shelburne Road. Hosted by ArtsRiot and emceed by Top Hat Entertainment, the evening promises plenty of prizes and delicious treats. Preregister your team (required) by Friday, April 25, at vermontrestaurantweek.com.

ArtsRiot, 400 Pine Street, Burlington. Doors 6 p.m., trivia 6:30-9 p.m. Preregistration is required. Free. Info, 540-0406.

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* THURSDAY, ApRIL 24

Dessert comes first at this Restaurant Week-eve kick-off battle, where pastry chefs from around the state compete and foodies feast. Scores from celebrity judges — James Beard winner, “Chopped” champion and two-time knight Jean-Louis Gerin; Lyric Theatre Company’s executive director Syndi Zook; and Mirabelles co-owner Andrew Silva— and votes from you decide the winner of Vermont Restaurant Week’s Signature Sweet. Guests have an hour and a half to taste every tempting dessert, and will have three tokens with which to choose their favorites — all while enjoying a cash bar and Latin jazz from Burlington psychotropical band Guagua. Get your tickets early, this event will sell out.

Higher Ground Ballroom, 1214 Williston Road, South Burlington. 7-9 p.m. Tickets: $15 advance/$20 day of: highergroundmusic.com

The 2014 Chef - testants • Lisa Curtis, The Sweet Spot• Jozef Harrewyn,

Chef ’s Corner • Erika LeBlanc,

Madeleine’s Bakery• Barbara Bacchi,

Vermont Moonlight Cookies• Debbie Dolan Burritt,

Sweet Crunch Bakeshop• Andrew LeStourgeon,

Little Sweets at Hen of the Wood

• Nick Logan, Logan’s of Vermont

• Emily Conn, Bakery at the Farmhouse Kitchen

• Stefano Cicirello, Dolce VT• Michelle Cunningham &

Lauren Deitsch, Doughnut Dilemma

EVENT SCHEDULE

TRIVIAconTesT

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Parents’ Night Out☛ FRIDAY, APRIL 25 & SATURDAY, APRIL 26

Even foodies with kids have no excuse to miss out on Restaurant Week. Thanks to the

expert childcare providers at the Greater Burlington YMCA, parents can enjoy a Friday or Saturday night on the town while their kids have fun at the Y.

Childcare is available Friday, April 25, from 6 to 8:30 p.m., and Saturday, April 26, from 5:30 to 8 p.m. Food and beverage are included in the reduced fee: $12 (members), $20 (nonmembers) per child; ages 2 through 12. Participation is limited to 42 children per night. Preregistration is required.

Call 862-9622 to sign up your kids, and don’t forget to make your dinner reservations ASAP. Weekend tables fi ll up fast!

Tampopo☛ SUNDAY, APRIL 27

Tampopo, arguably the fi nest fi lm by the late master director Juzo Itami, uses an unconventional story structure to celebrate, question and marvel at all things gustatory. If you ever wanted to know how to make the perfect bowl of ramen, or what you should eat when you’re trapped in a yakuza shootout, Tampopo can help. It is also guaranteed to make you hungry.

The prescreening cocktail hour features Japanese-inspired popcorn snacks, a ramen bar, brews from Switchback Brewing Company, specialty cocktails made with Vermont Spirits and an introduction from Seven Days arts writer Ethan de Seife.

Big Picture Café & Theater, 48 Carroll Road, Waitsfi eld. Cocktail hour 4 p.m., movie 5 p.m. $9. Info, 496-8994.

Salon: Farm-to-Bottle☛ WEDNESDAY, APRIL 30

Are cider apples more valuable than “eating” apples? Will Vermont brewers ever be able to rely solely on local grains and hops? Just how many people travel to Vermont to sip our drinks? Join a trio of drink producers — as well as UVM agronomist Heather Darby — as they discuss the challenges and opportunities of Vermont’s growing beer, wine, cider and spirits industries. Free samples from our sponsors and light hors d’oeuvres available before the discussion.

• Sara Granstrom, Manager, Lincoln Peak Vineyard

• Heather Darby, Agronomic and soils specialist, University of Vermont Extension

• Joe Buswell, Whiskey distiller, Vermont Spirits

• Kris Nelson, Co-owner, Citizen Cider

South End Kitchen, 750 Pine Street, Burlington, 5:30-7 p.m. RSVP required at vermontrestaurantweek.com. $5 donation. Info, 864-0505.

Do you Instagram?Foodies everywhere love posting photos of their food to Instagram — leaving the rest of us hungry and jealous! If you’re ready to brag about your Restaurant Week adventures, upload your shots with the hashtag #vtrw and they will display in our online photo gallery. The top three pics of the week will win the photographer dinner for two at a participating local restaurant. Watch the action all week at vermontrestaurantweek.com.

of drink producers — as well as UVM agronomist Heather Darby — as they discuss the challenges and opportunities of Vermont’s growing beer, wine, cider and spirits industries. Free samples from our sponsors and light hors d’oeuvres available before the

FOODIE FLICK

SALON

CHILD CARE

CONTEST#vtrw

EVENT SCHEDULE

The Bartender Brawl☛ SATURDAY, MAY 3

Don’t throw in the towel yet! Finish your Restaurant Week adventure at this rowdy cocktail competition. Come sample di� erent batches of “moonshine punch” featuring Vermont Spirits’ Black Snake Whiskey made by local bartenders. The winning recipe, determined by your votes, will be named the signature cocktail of next year’s Vermont Restaurant Week. Come show your support, taste some creative mixtures and sample cheese from Vermont Creamery at the festival’s fi nal event. The bartenders are:

• Ross Meilleur, Red Square• Megan McGinn, Hen of the Wood (Burlington)• Ellington Wells, Pizzeria Verità• Jayson Willett, Crop Bistro• Kyala Schenck, Soto Enoteca

Red Square, 136 Church Street, Burlington. 3-5 p.m. $10 at the door. Info, 864-5684.

FINALEPARTY

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Menus in this section will be o� ered April 25-May 4 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information: vermontrestaurantweek.com.

1st Restaurant Choice Phone 2nd Restaurant Choice Phone Res. Time

Fri., April 25 ............................................................. ................................. ........................................................ .............................. ......................

Sat., April 26 ............................................................. ................................. ........................................................ .............................. ......................

Sun., April 27 ............................................................. ................................. ........................................................ .............................. ......................

Mon., April 28 ............................................................. ................................. ........................................................ .............................. ......................

Tue., April 29 ............................................................. ................................. ........................................................ .............................. ......................

Wed., April 30 ............................................................. ................................. ........................................................ .............................. ......................

Thu., May 1 ............................................................. ................................. ........................................................ .............................. ......................

Fri., May 2 ............................................................. ................................. ........................................................ .............................. ......................

Sat., May 3 ............................................................. ................................. ........................................................ .............................. ......................

Sun., May 4 ............................................................. ................................. ........................................................ .............................. ......................

R E S E RVAT I O N P L A N N E R

= New participant in 2014

= Featuring rotating Switchback specials

= This restaurant is known to compost its food scraps in the Chittenden and Central Vermont Solid Waste Districts

= Serving Vermont Restaurant Week’s signature cocktail “The Champlain Sunset”

The Mad Taco 72 Main Street, Montpelier, 225-60382 Village Square, Waitsfi eld, 496-3832

Just for Restaurant Week, co-owner Joey Nagy is putting requests for nachos

to rest. “I’ll only serve nachos this one time, so they’d better be badass,” he says.

Look for a very special version, featuring uncommon cuts of local meat.

$25

Hen of the Wood 92 Stowe Street, Waterbury, 244-7300

55 Cherry Street, Burlington, 540-0534

Closed Sunday and Monday in Waterbury. Open every day in Burlington.

For Vermont Restaurant Week, chef Eric Warnstedt will o� er a three-course

menu, featuring any appetizer, entrée and a single cheese plate from the entire menu with no restrictions.

To best utilize the freshest seasonal produce, the bill of fare will change nightly.

$35

A Single Pebble133 Bank Street, Burlington, 865-5200

A Single Pebble will offer a special tasting menu for Restaurant Week. The menu is for the whole table and consists of small portions of

regular menu fare, specials and dishes that will never appear anywhere else. What you receive is up to the chef. Each dish is brought to the table as soon

as it is ready and is meant to be shared family-style.

The tasting menu is available as either vegetarian or nonvegetarian. Due to the communal nature of the meal, A Single Pebble cannot

accommodate special dietary restrictions or allergies.

Below is a sample menu. Restaurant Week offerings may differ from those listed below.

Thai Red Curry SoupCrispy Lotus Chips

Garlic-Chive DumplingsMomofuku-Style Pulled Pork Sliders

Red-Oil BeefYellow Curry Cod

Three-Cup ChickenCoconut Gelato

$35

A

Single Pebble

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mulTIlOcaTION rESTauraNTS • burlINgTONThe Skinny Pancake

60 Lake Street, Burlington, 540-0188 89 Main Street, Montpelier, 262-2253

Choice of One Group MunchieChoice of Two Crêpes

Options may include all-local specials

Choice of One Dessert Crêpe

$25 FOr 2

Asiana House (Burlington) 191 Pearl Street, Burlington, 651-0818

Includes salad and entrée, with choice of appetizer or dessert. Sake and wine pairings available.

S A L A D O P T I O N S

Seaweed SaladHouse blend of marinated seaweed

Garden SaladMixed vegetables with creamy

ponzu or ginger dressing

Daily SpecialOfferings may include avocado salad

with kanikama

A P P E T I Z E R O P T I O N S

Chicken SatayMarinated chicken on a stick

with two dipping sauces

Shrimp or Pork DumplingsDaily Special

Offerings may include shrimp or vegetable tempura or

salmon carpaccio

E N T R É E O P T I O N S

Korean SteakHand-cut rib-eye steak served

sizzling on a hot plate with Korean barbecue sauce

House Special MakiChoose one of our award-winning

sushi rolls

Daily SpecialOfferings may include tom yum soup

with chicken and soba noodles

D E S S E RT

Choice of DessertOfferings may include green tea

cheesecake or fried ice cream

$25

ArtsRiot Kitchen400 Pine Street, Burlington, 540-0406

The ArtsRiot Kitchen Collective features a different chef and cuisine each night. Visit the Vermont Restaurant Week website for full menus.

$25 mENuS400 PINE

F R I DAy, A P R I L 2 5 & M Ay 2

Chef George Lambertson sources from local farmers, producers and

growers for his classic menu.

HaNDmaDE FOODS AT u R DAy, A P R I L 2 6 & M Ay 3

For Restaurant Week, chef Tommy Winrock focuses on Umbrian-style

Italian fare.

uNTIl NExT TImE NEw OrlEaNS cHamPagNE bruNcH

S u N DAy, A P R I L 2 7 & M Ay 4

A Bloody Mary bar and Cajun-inflected fare are part of this

new brunch.

uNTIl NExT TImE bIg EaSy mONDayM O N DAy, A P R I L 2 8

New Orleans soul food from couple Tara and Kevin Norrell includes red-

beans-and-rice and bread pudding.

yES, cHEFT u E S DAy, A P R I L 2 9

During the Culinary Pub Quiz, diners enjoy avant-garde platings of

French fare prepared by Matt Canning and ArtsRiot

co-owner PJ McHenry.

HawkEr STallW E D N E S DAy, A P R I L 3 0

For Restaurant Week, chefs Jeremy Bernozzi and Andrew Burke

serve up a greatest-hits menu featuring food from Japan and

Malaysia.

SOuTHErN SmOkET h u R S DAy, M Ay 1

(also available April 24)Chef Brian Stefan shows off

his Charleston-honed chops with a massive plate of barbecue

for two people.

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Blue Cat Steak & Wine Bar1 Lawson Lane, Burlington, 363-3639

Please mention that you’ll be taking part in Restaurant Week when you make your reservation at bluecatvt.com.


Cold Seafood PlatterFresh salmon, jumbo shrimp

and mussels

Lamb TartareWith grilled baguette

Roasted BeetsGolden beets with blue cheese

and walnuts


Caesar SaladRomaine hearts, garlicky Caesar

dressing, grated Grana Padano cheese, croutons, anchovies or not

Spinach SaladWith carrots and raspberry-

balsamic dressing


Nine-Hour-Braised LambSlow-cooked leg of lamb served over

mashed potatoes with grilled asparagus

Cheeseburger Served on a challah bun with

spinach salad, lettuce, tomato, onion and Cabot three-year-aged

Artisan Reserve cheddar, with a side of chips

Vegetarian RavioliHandmade ravioli served over

baby spinach, goat cheese, balsamic reduction and extra-virgin olive oil

Tagliatelle With Salmon Roasted salmon served over

tagliatelle pasta with a cream sauce and peas

Half Rack of Lamb Served with broccoli, carrots and

mashed sweet potatoes

$35BlueCat


Mug of ChiliOur award-winning chili, with just the right amount of heat and spice

Raw Slaw SaladKale, red onion, celery root and

apple in slaw dressing

Pulled Pork PoutineMini version of the Bluebird

Barbecue favorite


Chicken or Black Bean Smokehouse Burrito

With dirty rice, shredded cheddar, lettuce and tomato relish

Pulled Pork SandwichKaiser roll piled with pork and

topped with slaw. One side your choice

Betty’s Big SaladFried or smoked chicken, cucumber,

tomato and buttermilk dressing

D E S S E RT O P T I O N S

Molasses Corn CakeWith maple frosting

Rookie’s FloatRookie’s Root Beer or Rookie’s Red

with a vanilla ice cream fl oater

RESTAURANT WEEK TAKE-OUT SPECIAL

Barbecue For Two, $29.95Your choice of three portions of

meat and four sides

Bluebird Barbecue 317 Riverside Avenue, Burlington, 448-3070

Closed Monday.

$25 MENU

Bluebird Co� ee StopCorner of College and Church streets,

Burlington, 660-3429

Innovation Center: 128 Lakeside Avenue, Burlington, 540-1786

$10 LUNCH SPECIAL AT BLUEBIRD COFFEE STOP AT THE INNOVATION CENTER

Open Monday through Friday.

Italian SandwichGrilled house focaccia, ham, salami, mortadella, provolone, red wine

vinaigrette, hot peppers, pickled tomato

BLUEBIRD COFFEE STOP ON CHURCH STREET

Open every day.

CreemeesCreemees are back and half-priced for Restaurant Week

August First Bakery & Café 149 South Champlain Street, Burlington, 540-0060

Closed Sunday.

$10 MAPLE WEEK MENU

C H O I C E O F A N Y S A N DW I C H O R S A L A D

C H O I C E O F PA S T RY

Maple-Bacon SconutsApple Mountains With Maple Sugar

Pumpkin Whoopie PiesWith maple-ginger fi lling

White-Chocolate-Maple BlondiesMaple Cookies

Maple-Walnut Mu� ns

S M A L L C O F F E E

Church & Main156 Church Street, Burlington, 540-3040

Closed Sunday and Monday.

A p p e t i z e r O p t i O n s

Diver Scallop CrudoSliced scallop in a citrus bath with candied kumquats and pea greens

Polenta-and-Goat-Cheese TimballoGoat cheese and basil enveloped by crispy polenta

s A L A D O p t i O n s

Spring GreensShaved radish; sweetened, poached baby turnips;

and Pitchfork Farms greens tossed with maple-balsamic dressing

CaesarRomaine lettuce, roasted garlic crouton, Parmesan crisp,

shaved Asiago and pickled shallots

e n t r É e O p t i O n s

GnocchiHousemade thyme gnocchi, turnips, carrots and summer squash

tossed in a beurre monté sauce

Herb-Crusted Pork LoinBasil-and-oregano-roasted pork loin served atop a root vegetable purée,

wilted greens and berry demi-glace

D e s s e rt O p t i O n s

Flourless Chocolate TorteBlood Orange Sorbet

$35

City Market/ Onion River Co-op

82 S. Winooski Avenue, Burlington, 863-3659

s p e C i A L s A n DW i C H

Chicken Meatball Parmigiana SubServed on a Stewart’s Bakery sub roll

$8.99

Daily Planet15 Center Street, Burlington, 862-9647

A p p e t i z e r O p t i O n s

Grilled EndiveWith candied bacon, pickled onion,

corn bread croutons and blue cheese vinaigrette

Red Curry MusselsWith spring vegetables and

toasted naan

Smoked WingsIn hot pepper glaze with

sweet onion jam


Vegetable TerrineVegetables layered with

Vermont Creamery chèvre and ricotta cheese, hearty tomato sauce,

and artichoke purée

Steak DianeVermont beef, hen of the wood and oyster mushroom sauce, fingerling

potatoes and rustic vegetables

Seared Sea ScallopsSweet citrus-and-green-peppercorn

butter, multi-root purée and microgreen salad


Seasonal CheesecakeWith Vermont Creamery

vanilla crème fraîche

Dark Chocolate MousseWith peanut brittle ‘spoon’

Biscotti With Island Homemade Ice Cream

and Fruit Coulis

$35

$10 Lunch SpeciaLBluebird Double BurgerWith hand-cut fries or greens

Bluebird Vegetarian BurgerHousemade chickpea patty with

hand-cut fries or greens

$15 Brunch MenuA p p e t i z e r O p t i O n s

Fruit in a JarProsecco-mint syrup

Cider Doughnut HolesVanilla sugar, milk jam


Eggs BenedictHouse-cured bacon,

Fat Tire beer Hollandaise

Smokehouse HashRoot vegetables, potatoes,

poached egg

Cast-Iron-Baked EggsSpinach, mushroom, fontina

$35 Dinner MenuA p p e t i z e r O p t i O n s

Plaid SaladKale, apple, red onion, honey-shallot dressing

Sunchoke PoppersWhipped ricotta, long pepper,

orange-cranberry relish

Chicken & Wild Rice SausageSweet potato, bacon, onion confit


Pork SchnitzelBuckwheat spaetzle, juniper jus

Lobster StrozzapretiFava beans, pear, mint, jalapeño

Spring Pea TastingPea risotto, pea fricassée,

pea tendrils, pea purée


Warm Carrot CakeCream cheese ice cream

Chocolate-Pretzel Panna Cotta

Bluebird Tavern86 St. Paul Street, Burlington, 540-1786

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BurLingTOn

The Farmhouse Tap & Grill160 Bank Street, Burlington, 859-0888

Please note this menu is a sample. All items are subject to change depending on seasonal availability.

$10 LUNCH SPECIALCup of Soup

Mixed GreensHalf Special Sandwich

$25 DINNER MENUA P P E T I Z E R

Lewis Creek Farm Potato CroquettesChamplain Valley Creamery queso fresco, pickled pepper relish

E N T R É E

LaPlatte River Angus Farm Dry-Aged Beef BurgerSpring Brook Farm raclette, smoked pork jowl, fennel jam, pea shoots

D E S S E RT

Maple Pot de CrèmePecan shortbread, whipped cream

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El Cortijo Taqueria y Cantina189 Bank Street, Burlington, 497-1668

$10 LUNCH SPECIALWarm, Housemade Tortilla Chips

With choice of salsa verde or roja

El Plato OneChoice of one taco with any two sides

$15 DINNER MENUWarm Housemade ChipsServed with salsa verde or roja

El Plato TwoChoice of two tacos with any two sides

Taco specials change daily. Below are two examples:

Pepita-and-Sweet-Pea Pesto and Smoked QuinoaWith Champlain Valley queso fresco, salsa verde, cilantro and onion

Yucatan Braised PorkWith fried plantains, guajillo salsa, cilantro and onion

Guild Fine Meats111 St. Paul Street, Burlington, 497-1645

$10 LUNCH AND DINNER MENU

Half Special SandwichChoice of Soup or Garden Salad

Choice of Brownie, Cookie or Doughnut

While they last!

Das Bierhaus175 Church Street, Burlington, 881-0600

Closed Monday. *Vegetarian option.

$15 MENUIncludes one glass of draft pilsner, a traditional Bavarian pretzel and a

choice of a small bite or side:

Red Cabbage*, Pommes*, Kroketten*, Haus Salad*,

Käsespätzle*, Dumplings*, Grilled Asparagus*, Green

Beans*, Potato Salad

$25 MENUChoice of a small bite or side

(see above) plus:

E N T R É E

Penne and Cheese With Grilled AsparagusOur haus cheese sauce is the

perfect blend of Swiss, Gruyère, cheddar and Romano

$35 MENUChoice of a small bite or side

(see left) plus:


Wiener SchnitzelA veal cutlet is hand-pounded,

breaded and pan-fried.

Jäger “Hunter” SchnitzelOur Schnitzel vom Schwein is

topped with haus-made mushroom-gravy sauce. Don’t worry, there’s no

Jägermeister!

RouladenAn authentic classic. We hand-

tenderize a fl ank steak and apply a mustard-and-spice rub before

rolling and fi lling it with a delicious blend of pickles, onions and bacon.


Apfel FritterChopped apples are battered and fried, tossed in cinnamon sugar,

then garnished with our haus-made honey-bourbon sauce. Served with

vanilla ice cream.

Bananas BierhausIt’s like a Bananas Foster,

but better.

Juniper41 Cherry Street, 651-0080

$15 LUNCH MENUS N AC K O P T I O N S

Maple Sea-Salted Nuts, Marinated Olives, Pickles and

Feta, Clothbound Cheddar Fritter, Daily Ceviche,

Grilled Vegetables with Sauce Romesco

S A N DW I C H O P T I O N S

Served with choice of fries or salad

Black Sesame Roasted Turkey

Hot-Pressed PorchettaGrass-Fed Beef Burger

Hemp-Seed-Whole-Grain Burger

F E AT U R E D C O C KTA I L

The Lindy Hop, $9Vermont Spirits Coppers Gin,

sweet vermouth, Fernet Branca, Urban Moonshine citrus bitters

and orange soda

$35 DINNER MENUS TA RT E R O P T I O N S

Green Pea SoupGreen Salad

Pan-Seared ScallopsFlint corn polenta cake, pickled

ramps, ramp mustard

Vermont Lamb ChiliArepa, queso fresco, micro-cilantro


Pan-Seared Duck Breast and Leg Confi t

Endive, lentils, rhubarb-cherry jus

Grilled Strip Loin SteakSalt-roasted fi ngerling potatoes,

bone marrow, roasted green beans, red wine jus

Wild-Mushroom-and-Asparagus Risotto

Black tru� e, sunny duck egg

Starbird Fish Wild Coho SalmonFennel, spring onions, smoked sa� ron broth

D E S S E RT

Choice of Dessert

Leunig’s Bistro & Café115 Church Street, Burlington, 863-3759


French Onion SoupHousemade Pâté

House SaladE N T R É E O P T I O N S

Classic Coq au VinServed with garlic mashed potatoes and sautéed baby spinach

Sole MeunièrePan-seared sole, brown-butter sauce with capers and lemon,

served with basmati rice pilaf and sautéed baby spinach

Artichoke DuoCrispy quinoa-dredged artichoke and oven-roasted artichoke

with chickpea-and-fava-bean croquette. Served with sautéed spring peas, Jerusalem artichokes, caulifl ower and asparagus tossed in a

tahini sauce and topped with cashew “cheese”

D E S S E RT

Profi teroles SundaeVanilla ice cream with chocolate, caramel sauce,

toasted almonds and whipped cream

$35

L’Amante126 College Street, Burlington, 863-5200

Menu changes daily based on seasonal products. The menu below is a sample. Closed Sunday and Monday.

A N T I PA S T I O P T I O N S

Carpaccio of Roasted Portobello

With arugula and tru� ed aioli

Poached EggWith soft red onions and fried leeks

Pancetta-Wrapped Roasted Prunes

With frisée lettuce, shaved Parmigiano and balsamic reduction

P R I M I O P T I O N S

Spaghettini, Garlic, Artichokes, Lemon,

Thyme and Chile FlakesPenne Bolognese

Ricotta Gnocchi, Peas, Fava Beans and Oyster

Mushrooms

S E C O N D I O P T I O N S

Grilled Hanger SteakWith white bean purée and

rapini pesto

Grilled Swordfi sh With Caponata

Roasted Leg of LambWith grilled asparagus and red wine

reduction

$35

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BURLINGTONHalvorson’s Upstreet Café

16 Church Street, Burlington, 658-0278

D R I N K

One 16-oz. Vermont Draft Beer21+ only. See your server for the day’s selection.


Choose your favorite Halvorson’s burger: Eight ounces of fresh, lean, hand-shaped beef.

CaliforniaAvocado, Swiss cheese, bacon

VermontBoucher Farms blue cheese, sautéed mushrooms

Bailey MeltServed grilled-cheese style

TeriyakiGrilled pineapple, caramelized onions

ClassicAmerican, Swiss or cheddar

VegetarianBlack-bean-corn relish, avocado cream

D E S S E RT

Daily In-House Creations

$15

Pizza Barrio 203 North Winooski Avenue, Burlington, 863-8278

Dinner served Wednesday through Saturday.


All appetizers include focaccia

Artichoke Spread, Housemade Yogurt Cheese,

Bacon Marmalade, Roasted Olives,

Stu� ed Cherry Peppers, House Salad

P I Z Z A O P T I O N S

MargheritaSan Marzano tomatoes,

fresh mozzarella, basil and extra-virgin olive oil

PepperoniSan Marzano tomatoes,

fresh mozzarella, Vermont Smoke & Cure pepperoni and basil

PepperachaSame as above, with Sriracha and

crushed red pepper

Green MountainApples, Green Mountain Blue

Cheese Gore-Dawn-Zola, ricotta, mozzarella, arugula and honey

JessicaYukon gold potatoes, roasted sweet

onion, rosemary, olive oil and sea salt

Pesto CapreseFresh tomatoes, fresh mozzarella

and housemade pesto


Barrio Bite But Bigger (Winner of the 2013 Sweet

Start Smackdown)Housemade ice cream sandwich

with amaretti cookies (gluten-free)

Barrio Bakery Tart à la Mode

$15

Pizzeria Verità 156 St. Paul Street, Burlington, 489-5644

Includes insalate and pizza with choice of antipasti or dolce

A N T I PA S T I O P T I O N S

Fior di Latte, Speck, Marinated Olives,

Soppressata, Marinated Artichokes

I N S A L ATA O P T I O N S

MistaLocal mixed greens with red wine

vinaigrette and goat cheese

RocketArugula, fennel, roasted pine nuts,

pecorino Romano and balsamic vinaigrette

Insalata ColorataRoasted seasonal beets, avocado and

microgreens in citrus vinaigrette


MargheritaDiavola

Spicy soppressata, provolone, tomatoes, fresh basil, EVOO

Salsiccia e FunghiTomatoes, housemade fennel

sausage or hot Italian sausage, fi or di latte, mushrooms, Grana Padano,

fresh basil, EVOO

Brussels SproutsFior di latte, brussels sprouts, speck,

pecorino Romano, garlic, EVOO

RucolaTomatoes, arugula, fi or di latte,

Parmigiano-Reggiano, fresh basil, EVOO

Quattro FormaggiMais

Fire-roasted sweet corn, crème fraîche, speck, fi or di latte, fresh

basil, Parmigiano-Reggiano, EVOO

Capricciosa VegetarianaTomatoes, artichokes, olives, grape tomatoes, fresh basil, mozzarella, Grana Padano

Gluten-Free MargheritaTomatoes, fi or di latte, fresh basil,

oregano, EVOO

D O L C I

Sorbetto: Orange or ChocolateTiramisu

$25

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Revolution Kitchen9 Center Street, Burlington, 448-3657

Closed Sunday and Monday. (V) Denotes vegan. (GF) Denotes gluten-free.


NachosGuacamole-fi lled wontons,

Cuban black beans, cashew queso and salsa fresca (V)

Salad RollLemongrass tofu, rice noodles,

lettuce, aromatic herbs and carrots in rice paper. Served with a zesty

peanut dipping sauce (V/GF)

Raw Kale SaladLacinato kale with dried cranberries,

roasted pumpkin seeds and shaved Grana Padano cheese in maple-cider dressing. Vegan nut cheese available

upon request


Sweet Potato EnchiladaCorn tortillas layered with sweet

potato, sautéed spinach and Vermont Creamery goat cheese.

Topped with black beans and served with brown rice and salsa. Vegan nut

cheese available upon request

Laksa Noodle PotBroccoli, bok choy, carrots and

tofu with rice noodles in a spicy coconut broth (V/GF)

RavioliAsparagus, roasted mushrooms and chèvre with a sage-butter-

pecan-garlic sauce


Banana Cream PieVegan Chocolate Cake

Infused with Switchback Brewing Company ale and topped with

mock buttercream frosting (V)

Carrot CakeWith Vermont Creamery

cream cheese frosting

$25

good

for you

food.

vegetarian.9 Center St. | Burlington

802-448-3657revolutionkitchen.com

RK_7NVT_2014.pdf 1 3/13/14 6:09 PM

New Moon Café150 Cherry Street, Burlington, 383-1505

Closed Saturday.

$10 LUNCH MENUSelect two of the three categories

listed. All meals come with a choice of one mini cupcake. (Vegan and gluten-

free options available.)

H A L F S A N DW I C H O P T I O N S

Turkey ClubRoast turkey, avocado, caramelized

onions, turkey bacon, smoked Gouda and garlic mayo

Grilled PortobelloGrilled portobello mushroom, caramelized onions, Vermont

cheddar and spicy mayo

Nantucket ChickenWith avocado, blue cheese crumbles, tomato, fresh-cracked black pepper

and sourdough

Tomato Basil and MozzarellaVegan Curried-Chickpea Salad

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

S I D E S A L A D O P T I O N S

HouseField greens, roasted red peppers,

Vermont goat cheese, tomatoes, carrots and balsamic vinaigrette

EdenGreens, strawberries, red grapes,

dried cranberries, blue cheese crumbles, toasted walnuts and

raspberry vinaigrette

CaesarRomaine, Parmesan, toasted

croutons, fresh-cracked black pepper and Caesar dressing

Vegan Red and GreenField greens, tomatoes, tofu, fresh basil, strawberries and balsamic

vinegar

S O U P O P T I O N S

Choices change daily. This is a sample menu.

Chicken and DumplingSpicy Black Bean

Tomato BisqueTru� ed Corn ChowderTru� ed Corn Chowder

The Spot210 Shelburne Road, Burlington, 540-1778

Dinner available Wednesday through Sunday.


Chicken WingsSix wings with a choice of blue cheese, Cajun aioli or barbecue

dipping sauce

Cabarete SaladFresh hearts-of-romaine lettuce

with Asiago cheese, croutons and housemade Caesar dressing

Livin’ the DreamRed and golden beet salad with goat cheese and spiced nuts over arugula, tossed with lemon-pepper dressing

Crab CakeE N T R É E O P T I O N S

Baja Longboard JamBeer-braised pork enchiladas with

rice and refried beans

The Indo Reef DanceThai red-curry-coconut shrimp with tofu and sautéed vegetables over rice

Vermont BurgerLaplatte River Angus Farm beef

burger with braised kale, sautéed onions and Vermont Farmstead

Windsor Blue cheese.

Mola Mola MadnessHomemade black bean burger with

lettuce, tomato and onion on a brioche roll.

The HamiltonShaved Laplatte River Angus Farm

steak sandwich with peppers, onions and plenty of melted cheese.

The PeahiTwo fi sh tacos with mango salsa, lettuce, red cabbage and chipotle

sauce on grilled tortillas. Served with tortilla chips and

homemade salsa

Sweet Chipotle Pork SandwichOur sweet, slow-cooked pork with a kick! Topped with seared pineapple chunks and served on a brioche bun


Pineapple Carrot CakeSamoan Bread Pudding

Cheesecake

$15$15

The Scu� er Steak & Ale House

148 Church Street, Burlington, 864-9451


Vermont GreensLocal chèvre, Vermont maple vinaigrette, radishes

and carrots over mesclun greens

Fried Baby ArtichokesWith ginger-cilantro-and-lime aioli


Steak FritesEight-ounce New York strip in blue cheese butter

with garlic fries

Mushrooms & RigatoniCultivated mushrooms, asparagus, garlic, spinach,

bread crumbs and tru� e oil

Grilled Swordfi shWith mango salsa


Strawberry ShortcakeFlourless Chocolate Cake

$25112 Lake Street • Burlingtonwww.sansaivt.com

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San Sai Japanese Restaurant 112 Lake Street, Burlington, 862-2777

C H E F’ S C H O I C E

This multicourse dinner showcases a wide variety of our cuisine. The delicacies change according to the chef’s whim.

Below are a few examples:

Salmon Skin SaladDaikon Dengaku

Sushi SamplerSlow-Simmered Pork Belly

Green Tea Ice Cream

$35

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BURLINGTONShanty on the Shore181 Battery Street, Burlington, 864-0238


EscargotBaked in our garlic-and-herb

Cabot Creamery butter

Rhode Island CalamariBoston Loligo squid,

lightly breaded, fried and tossed with banana peppers, garlic butter,

salt and pepper

MusselsPrince Edward Island mussels

with basil and tomato


All entrées are served with coleslaw, roll and choice of baked potato, rice,

seasonal veggies, linguine, homemade macaroni-and-cheese or Shanty fries

Boiled Maine Lobster

Lobster RollChunks of lobster meat with

mayonnaise and celery, served on a hot dog roll

Lobster and Haddock au Gratin

Fresh lobster meat and haddock broiled in a light Mornay sauce


Shanty PieSilky chocolate mousse pie

with chocolate crust and whipped cream on top

Banana Cream PieAmaretto Pie

White chocolate, amaretto, sliced almonds and whipped cream

$25

Sweetwaters120 Church Street, Burlington, 864-9800

$10 LUNCH SPECIALBoyden Burger

Char-grilled local ground beef, fresh arugula, Cabot cheddar cheese and grilled Granny Smith apple on a

toasted Portuguese roll

Misty Knoll Chicken Sandwich

Smoked Misty Knoll chicken salad in a light strawberry-mayo dressing, candied bacon, hard-boiled egg and

Bibb lettuce

$25 DINNERA P P E T I Z E R O P T I O N S

Nitty Gritty Cornmeal-Fried Oysters

Spiced Nitty Gritty Grain Company cornmeal-crusted oysters, served with spicy remoulade sauce and

shredded romaine lettuce

Grilled Asparagus SaladGarlic-marinated asparagus,

mesclun greens and Blue Ledge Farm chèvre in a rosemary

vinaigrette with toasted crostini

Curried-Beef Spring RollsRed-curry beef in crispy wonton

skins with Napa cabbage slaw and coconut cream


Grilled Vegetable LasagnaZucchini, yellow squash, eggplant, vine-ripened tomato, Maplebrook

Fine Cheese burrata, arugula pesto and balsamic reduction

Pancetta & ScallopsPan-seared scallops, crispy house-

cured pancetta, Cabot cheddar grits, unagi sauce and spicy mayo

Peppered Bar SteakChar-grilled bar steak in a

peppercorn crust with butter-poached red potatoes and

Port-wine-and-Boucher-Blue-Cheese demi-glace


Island Homemade Ice CreamServed with whipped cream

and peanut butter

Lemon Pound CakeWith macerated fruit and

lemon custard

Maple Crème Brûlée

The Whiskey Room at Rí Rá Irish Pub

176 College Street, Burlington, 860-9401

A P P E T I Z E R

Whiskey-Cured SalmonWater crackers topped with caper-chive cream cheese, red onion,

English cucumber and house-cured salmon

E N T R É E

Apple-Spiced Honey-Pork Spare RibsPork ribs slow-cooked for 26 hours, basted in a bourbon barbecue sauce.

Served with honey-glazed carrots and cheddar-bacon mashed potatoes

D E S S E RT

Bacon-Bourbon BrowniesServed with vanilla ice cream

and topped with a bourbon ice cube

$15

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Sherpa Kitchen 119 College Street, Burlington, 881-0550

Full descriptions available online.

$8.99 LUNCH SPECIALB E V E R AG E O P T I O N S

Homemade LemonadeHimalayan Spiced Iced Tea

Mango LassiNepali Chai


DaalAloo Chop

PakoraSamosa


All of our curries are served with rice and papadam

(crispy chickpea wafers)

MomoChicken Saag

Chicken Tikka MasalaLamb Bindalu

Saag PaneerChana Masala

$15 DINNER MENUS O U P O P T I O N S

DaalSaag Daal


Samosa PinwheelVegetable PakoraE N T R É E O P T I O N S

Lamb MomoDaal Bhaat Tarkari

Chow Mein

South End Kitchen at Lake Champlain Chocolates

716 Pine Street, Burlington, 864-0505

$10 BREAKFAST SPECIALTwo-Organic-Egg Sandwich

On housemade English mu� n, with local bacon and Cabot cheddar

Choice of DoughnutOne Cup of South End Kitchen

House-Blend Co� eeFair Trade and 100 percent organic

Healthy Living Café222 Dorset Street, South Burlington, 863-2569

$10 LUNCH SPECIALBarbecue-Pork-Belly Sandwich on Ciabatta Bread

Side of ColeslawChoice of Small Cookie

The Bagel Place1166 Williston Road, South Burlington, 497-2058

$10 LUNCH SPECIALMeal includes choice of beverage,

choice of cookie or mu� n, plus soup or chips.

S A N DW I C H C H O I C E S

All sandwiches are served on choice of bagel, wrap or bread

from O Bread Bakery

Bu� alo ChickenSliced bu� alo chicken, ranch

dressing, pepper jack cheese, lettuce, tomato and onion

Pesto VeggieTomato, spinach and mozzarella

cheese with pesto

Classic ItalianGenoa salami, capicola, prosciutto,

provolone cheese, green pepper, lettuce, tomato and onion

Roast BeefRoast beef, horseradish mayo, Swiss

cheese, lettuce, tomato and onion

Double-Smoked TurkeySmoked turkey, smoked Gouda,

honey mustard, roasted red peppers, lettuce, tomato and onion

Chicken GuacChicken with garlic mayo, bacon,

lettuce, tomato, onion and guacamole

LoxSmoked Atlantic salmon, plain

cream cheese, capers, tomato and onion

Maple-Glazed HamSliced ham, smoked Gouda cheese,

pesto, lettuce, tomato and onion

CapreseProsciutto ham, basil, tomato and mozzarella cheese drizzled with housemade balsamic vinaigrette

Hummus With VeggiesHummus, sprouts, cucumber,

lettuce, tomato and onion

Chicken SaladOur special-recipe chicken salad

topped with cheddar cheese, lettuce and tomato

Classic BLTTuna Salad

Egg SaladTurkey Club

Guild Tavern 1633 Williston Road, South Burlington, 497-1207

Subject to change depending on seasonal availability.

A P P E T I Z E R

Three Oysters on the Half Shell

E N T R É E

Wood-Grilled Hanger SteakWith buttermilk whipped potatoes, braised greens

and sauce Bordelaise

D E S S E RT

Mocha Mousse Cake

$35

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BURLINGTON • SOUTH BURLINGTON

The Lake-View House1710 Shelburne Road, South Burlington, 865-3900

Closed Sunday.


Rocket SaladMixed greens with blue cheese, apples, red onions, dried cranberries,

almonds, arugula and maple-balsamic vinaigrette dressing

New England Clam ChowderOur version of this classic is made from scratch with applewood-smoked

bacon, freshly chopped clams and Pacifi c Gold russet potatoes


Atlantic Baked HaddockFreshly caught and never frozen. Cooked with white wine and served

with Cabot cheddar mashed potatoes and seasonal vegetables

Cabot Chicken DinnerGrilled chicken fi nished with Cabot cheddar cheese sauce. Served with Cabot

cheddar mashed potatoes and seasonal vegetables


Crème BrûléeA house specialty, crafted in a unique fl avor especially for Restaurant Week

Cinnamon-Apple CrispHandmade daily with chunks of apple, cinnamon-nutmeg syrup

and a streusel topping

$35HISTORIC

RE

S T AU R A NT

The Windjammer Restaurant and Upper Deck Pub

1076 Williston Road, South Burlington, 862-6585


Jumbo Lump Crab CakeWith citrus-cracked-pepper sauce

and preserved lemon

Oysters on the Half ShellThree oysters served on the half

shell with sides of Sriracha-horseradish sauce and Champagne

mignonette

Beef Tenderloin SkewersA pair of grilled beef tenderloin

skewers served with a brandy-green-peppercorn cream sauce


Salad bar is included.

Pork Rib EyePrime-grade boneless pork rib eye

with a mustard cream sauce and sweet bourbon onions

Fruits de Mer SalmonAtlantic salmon with a scallop-

shrimp-corn-bread stu� ng, then fi nished with a lobster-chive

Hollandaise sauce

C.A.B. SirloinCertifi ed Angus Beef 7-ounce hand-

cut sirloin with sherried mushrooms and crispy fried onions, fi nished

with Bordelaise sauce

Vermont FettuccineVermont Fresh Pasta Company

vegan-curry fettuccine tossed with seitan (marinated in lime juice and ginger), sautéed carrots, zucchini,

summer squash, roasted portobello mushrooms, cilantro and sweet peas

in Indonesian coconut sauce


Ice Cream SandwichHousemade peanut-butter-and-jelly

ice cream between two gingersnap cookies

Belgian-Chocolate-Kahlua Mousse

$35local , f resh, or iginal

1076 Williston Road, S. Burlington

862.6585www.windjammerrestaurant.com

www.facebook.com/windjammerrestaurant

Enter OurFacebook

Competitionfor the best chicken

wing sauce recipe. Visit our Facebook

page for details!

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Pauline’s Café1834 Shelburne Road, South Burlington, 862-1081

$15 LUNCH SPECIALWine pairing is an additional

$5 per selection.

V E G A N P L AT E

White Bean Hummus and Chips

Smoked Vegetable TLTSmoked, roasted vegetables; tofu; lettuce and tomato on toast with

vegan Green Goddess dressing

Coconut Tapioca PuddingWith burnt-orange sauce

AV E R AG E J O E

Vermont Lamb BurgerWith minted aioli, fries and

vinaigrette-dressed salad

lu.lu Bourbon-Pecan Ice Cream

$25 MENUWine pairing is an additional

$5 per selection.


Pecan-and-Smoked-Beef Carpaccio

With beets vinaigrette

Oysters on the Half Shell

Oysters RockefellerBeet-and-Orange Salad

Local beets, Impastata ricotta, mixed greens, spiced walnuts and balsamic

glaze


Short Rib RavioliIn anchovy-tomato butter with

arugula and shaved Vermont Farmstead cheese

Vegan Wild-Mushroom-and-White-Bean Cake

Brilliant carrot sauce, arugula and root chips

Vermont TroutWith pan-fried ramps, oyster

mushrooms and garlic baguette


lu.lu Bourbon-Pecan Ice Cream Crêpe

Coconut Tapioca PuddingWith burnt-orange sauce

Choice of Sauternes, Port or Prosecco

Pulcinella’s100 Dorset St., South Burlington, 863-1000

Full descriptions online. No lunch on Monday.

$10 LUNCH MENUA P P E T I Z E R

Zuppa del GiornoPA N I N I O P T I O N S

Choose one of our grill-pressed sandwiches, served on housemade

ciabatta bread with a mesclun salad.

Melanzane (Eggplant)

Petto di Pollo (Chicken)

Prosciutto e MozzarellaPomodoro e Mozzarella

(Tomato, mozzarella)

Salsiccia e Broccoli Rapini(Hot or mild sausage)

Funghi e Spinaci(Portobello mushrooms, spinach)

Polpette ParmigianaMy Dad’s secret-recipe meatball, marinara and Parmesan cheese

Pancetta, Pomodoro e RucolaBurger con Pollo e

Pancetta e PestoGrilled burger of freshly ground

chicken, pancetta and pesto, with pesto mayo, arugula, tomatoes

and onions

$25 DINNER MENUP R I M I O P T I O N S

Insalata VerdureZuppa del Giorno

S E C O N D I

Arrosto Petto di Pollo al Mattone

Brick-grilled chicken breast, creamy polenta, broccoli rabe and a

balsamic-reduction sauce

Filetto di Merluzzo en Crosta de Erbe

Parmesan-and-herb-crusted Alaskan cod fi llet, oven-dried tomatoes, wilted spinach and

creamy risotto

Risotto PrimaveraD O L C I

Cannoli

Silver Palace1216 Williston Road, South Burlington, 864-0125

No lunch on Sunday.

S O U P O P T I O N S

Egg Drop Soup, House Wonton Soup,

Wonton Soup, Hot & Sour Soup, Vegetable Noodle Soup


Pork or Vegetable Pot Stickers, Two Spring Rolls, Garden Salad, Dim Sum in Spicy Peanut Sauce, Spicy

Popcorn ChickenE N T R É E O P T I O N S

Chicken Chow FunPad Thai

Crispy Sesame ShrimpChef’s Noodle Bowl

Spicy Hunan Country Chicken

Chicken Gwin JinChef’s Lo Mein

Broccoli & Garlic SauceSpicy, Crispy Pork

Grand MarnierKung Pao Chicken or Beef

Broiled Shrimp Over Garlic Rice

Spicy Malaysian Chicken Bowl Over Rice

Spicy Thai Chicken Over Pan-Fried Noodles

Crispy Coconut Shrimp With Creamy Coconut Sauce

Triple FragranceBuddha’s Delight

Broccoli & Organic Spinach With Steamed Chicken


Cheesecake With Berry Sauce

Four-Layer Chocolate CakeIce Cream

Choose chocolate, vanilla or coconut

$25

Wooden Spoon Bistro1210 Williston Road, South Burlington, 399-2074


Crab CakeWith pineapple salsa

and chipotle aioli

Spring Pea SoupWith crispy prosciutto and sweet

cream

Classic Wedge SaladWith bacon, tomatoes, red onion and

buttermilk-blue-cheese dressing

Duck TacosWith apple-cabbage slaw and

brown-butter mayo


Oven-Roasted SalmonWith sweet-pepper cream, chive rice

and salmon-caper salad

Grilled Rainbow TroutWith crispy potatoes, asparagus and

rosemary-balsamic vinaigrette

Cold Soba Noodle SaladWith fresh spring vegetables,

Vermont Soy tofu and ginger-soy vinaigrette

Boneless Short RibsWith whipped potatoes, asparagus

and rhubarb jam


Cheesecake of the DayFlourless Chocolate Cake

With raspberry purée

$25

Wooden Spoon Bistro

Junior’s Italian85 South Park Drive, Colchester, 655-0000

$10 LUNCH MENUA P P E T I Z E R

Choose either one small bowl of soup or one small salad:

Tortellini en Brodo, Minestrone, Soup of the Day, Garden Salad, Caesar Salad

E N T R É E

Focaccia Sandwich of the Day

$25 DINNERA P P E T I Z E R O P T I O N S

Fresh Focaccia BreadChoice of Soup

Tortellini en Brodo, Minestrone or Soup of the Day

Small Garden SaladE N T R É E O P T I O N S

Penne à la VodkaVodka-cream sauce sautéed

with prosciutto, onion, mushroom and marinara and served over

penne pasta

Pasta PrimaveraSpinach, broccoli, mushroom, onion,

red bell pepper, carrot, peas, garlic and black olives sautéed in a white wine or white-wine-and-marinara

sauce over penne pasta

Pasta BologneseOur traditional Italian meat sauce

sautéed with carrot, red onion, red wine and a touch of cream over

penne pasta


Vanilla Crème BrûléeChocolate Mousse Cup

TiramisuKahlua-and-espresso-soaked

sponge cake with sweet mascarpone

Three Brothers Pizza & Grill 973 Roosevelt Highway, Colchester, 655-5550

$10 LUNCH SPECIALSwitchback-BBQ-Beef

Brisket SandwichSlow-roasted beef brisket glazed with our homemade Switchback barbecue sauce, Cabot cheddar, maple-caramelized onions and

coleslaw on a country-style rustic roll. Served with sweet potato chips

and a mini cannoli

Soup and SandwichSwitchback chili topped with

Cabot extra-sharp cheddar cheese and a Vermont BLT with bacon,

lettuce, tomato, sliced green apples, Cabot cheddar cheese and mayo on honey-wheat bread. Served with a

mini cannoli

$15 MENUA P P E T I Z E R

Choice of Any SaladIncluding Vermont maple-balsamic

and Caesar salads


Mr. Billy S. Goat PizzaTopped with Alfredo sauce

made with roasted red peppers, mushrooms, Monument Farms

Dairy heavy cream, Vermont Creamery chèvre, Cabot extra-

sharp cheddar, Vermont maple-caramelized onions and spinach

Vermont Mac-and-Cheese Bacon Burger

Eight-ounce burger topped with crispy bacon and macaroni and cheese made with extra-sharp

cheddar cheese, rotini pasta and caramelized shallots. Served with a

side of seasoned fries

Vermont BologneseOur housemade Vermont beef Bolognese sauce, tossed with

cavatappi pasta and served with garlic bread


Frosty Rookies Root Beer Float

Fried Brownie Bites Topped With Fried Ice Cream

Homemade Cannoli

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SOUTH BURLINGTON • WINOOSKI • COLCHESTERMule Bar

38 Main Street, Winooski, 399-2020

The chalkboard menu will change each day to feature one cheese-and-charcuterie plate,

one small plate and one entrée for $35.

For an additional $10, the bartender will pair each of your courses with a

specially selected beer.

$35

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Café Mediterano17 Park Street, Essex Junction, 878-9333

Closed Monday.

$25 LAMB DINNEROn Sunday, April 27; Saturday, May 3; and Sunday, May, 4, Café Mediter-ano will be spit-roasting a whole lamb to share with diners just for Vermont Restaurant Week. The $25 price for the traditional, celebratory Bosnian

meal will include:

Choice of Roast Lamb or Falafel

SaladFresh, Homemade Bread

$25 DINNER MENUA P P E T I Z E R O P T I O N S

DolmadesGrape leaves stu� ed with rice.

Served with pita bread

HummusServed with pita bread

Spinach PieSpinach-fi lled Bosnian pastry

BurekButtery phyllo dough stu� ed with beef


Mixed Grill PlatterA platter fi lled with spit-roasted

lamb-and-beef gyro meat, grilled chicken and garlicky cevapi

sausages. Served with salad, tzatziki sauce, rice and warm pita bread

Falafel & Veggie PlatterA hearty serving of spiced chickpea

fritters with fresh vegetables. Served with salad, tzatziki sauce, rice and

warm pita bread


BaklavaChoose classic, Nutella or maple

versions of the fl aky pastry

Vermont Tap House70 Marshall Avenue, Williston, 879-7060

S A L A D

Green Mountain SaladLocal mixed greens, baby spinach, local tomatoes, sliced cucumber and

shredded carrots tossed with house honey-balsamic vinaigrette


The Better Bu� aloBu� alo-ranch base, mozzarella, red onion, applewood-smoked bacon and

Bu� alo chicken. Baked, then drizzled with ranch dressing

The El CaminoGarlic-and-butter base, mozzarella, chicken, black beans, roasted corn and

diced tomatoes. Baked, then drizzled with cilantro-lime drizzle

The MargheritaGarlic-and-butter base, fresh mozzarella and sliced tomatoes.

Baked, then topped with fresh basil

D E S S E RT

Fried DoughChoose it topped with powdered sugar and Vermont maple syrup or

vanilla ice cream with raspberry sauce

$25

84 Main Sports Grill84 North Main Street, St. Albans, 528-5215

Choice of nonalcoholic drink included with meal.


Choice of SoupChoice of Small Salad

Deep-Fried VeggiesHalf-Dozen WingsJalapeño Poppers

Filled with cream cheese and served with chipotle aioli for dipping

PoutineA near-the-border favorite! Our

hand-cut fries, covered in cheese curds and homemade gravy


Reuben SandwichPhilly

Shaved steak with peppers, onions, mushrooms and provolone cheese

Bu� alo Chicken WrapChicken tenders tossed in your

favorite sauce, together with lettuce, tomato and your choice of ranch or

blue cheese. Served in a wrap

Montréal Smoked-Meat Sandwich

Montréal smoked meat with yellow mustard and your choice of cheese.

Served on rye bread

The Bobwhite BurgerEight-ounce burger, applewood-smoked bacon and Cabot cheese

served on a Kaiser roll

Vegetarian SandwichSautéed zucchini, onions,

peppers and mushrooms served on ciabatta with maple-balsamic

dressing or pesto

The Mi Casita SaladGround beef with lettuce,

salsa fresca and shredded cheese topped with mild house salsa,

guacamole and sour cream. Served in a deep-fried tortilla bowl

Daily Maple SpecialD E S S E RT O P T I O N S

Brownie SundaeRoot Beer FloatFried Ice Cream

$25

Blue Paddle Bistro316 Route 2, South Hero, 372-4814

Closed Sunday, Monday and Tuesday. All items are subject to change depending on seasonal availability.


Mixed GreensTopped with fresh roasted beets,

strawberries, housemade maple pecans and Vermont

Creamery chèvre

Paddle Caesar SaladCrispy romaine, housemade dressing, garlic croutons and

fresh Parmesan cheese

Sautéed Tiger ShrimpServed over maple-chipotle-sweet-

potato polenta cakes

Spicy Duck-and-Vegetable Spring Rolls

With Thai sweet chile dipping sauce

Phoebe’s Crab CakesWith mango tartar sauce


Gorgonzola-Crusted Filet Mignon

Topped with caramelized onions and Gorgonzola. Served over mashed potatoes and fi nished with garlic,

basil, roasted cherry tomatoes and balsamic reduction

Oat-and-Five-Spice-Crusted Chilean Sea Bass

Over frisée-and-roasted-beet salad, fresh grapefruit suprèmes and

shaved fennel. Finished with citrus-and-maple beurre blanc

Mixed GrillHoney-mustard-glazed quail

and grilled tiger shrimp served with green onion, red pepper and

Manchego-potato pancakes

Pan-Seared, Oven-Roasted Duck Breast

With shiitake-and-portobello-mushroom risotto

Nightly Vegetarian SpecialSee Blue Paddle Bistro website.

D E S S E RT

Triple-Chocolate BrownieServed warm, then topped with

vanilla Island Homemade Ice Cream and homemade hot fudge

$35

Sonoma Station 99 Bridge Street, Richmond, 434-5949



Switchback-Tempura Fish Taco

With green cabbage, tomatoes, poblano chiles and spicy

chile-lime crema

Whole-Leaf Caesar SaladWith garlic croutons and shaved

Parmigiano-Reggiano


Black Bean Ravioli and Achiote-Tempura ShrimpSpiced black-bean-and-Cabot-

cheddar ravioli, with crispy tempura shrimp, grilled pineapple,

baby spinach and roasted-jalapeño cream sauce

Lavender-and-Black-Pepper-Crusted Ahi Tuna

With garlic mashed potatoes, green beans, Bärenjäger Honey Liqueur,

beurre blanc and balsamic reduction

Grilled Red-Curry TofuServed with blistered green beans,

warm wheat-berry-vegetable salad. Topped with pumpkin seeds


Warm Flourless Chocolate Cake

With coffee ice cream, caramel sauce and smoked Bourbon sea salt

Lemon Bread PuddingWith blueberry ice cream, crème

Anglaise and blueberry sauce

$25

The Kitchen Table Bistro1840 West Main Street, Richmond, 434-8686

Menu changes daily based on seasonal products. Below are a few choices from last year’s Vermont Restaurant Week menu. Closed Monday.

The menu below is a sample.

S m A l l P l AT E S

Roasted Beet SaladWith fresh horseradish,

smoked LaPlatte River Angus Farm beef tongue and tiny

Half Pint Farm greens

Cider-Steamed Maine Mussels

With grilled Red Hen Baking Company bread, herbs and aioli

Vermont Steak TartareWith crispy potatoes,

assorted pickles and tiny Half Pint Farm greens

l A R g E P l AT E S

Maplebrook Fine Cheese Ricotta Gnocchi

With roasted mushrooms, ramp pesto and tiny basil

Grilled Vermont Steak FritesWith grilled red onions and

tarragon aioli

All-Day-Roasted Pork Shoulder

With grits and herb salsa verde

S w E E T P l AT E S

Cream Cheese Pound CakeWith strawberries and cream

Open-Face Chocolate- Coffee Sundae

With candied almonds and vanilla crème Anglaise

Bittersweet Chocolate PuddingWith vanilla cream and

salted-chocolate crunchies

$35

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ST. albaNS • rIchmONDMaple City Diner

17 Swanton Road, St. Albans, 528-8400

m I l k S h A k E O P T I O N S

Chai-Tea-and-VanillaCookies ’n’ CreamE N T R É E O P T I O N S

Maple City BurgerBacon-cheddar burger cooked with real Vermont maple syrup

and served with hand-cut fries

Biscuits and GravyVermont sausage gravy and a touch of maple served over buttermilk biscuits

Bacon WaffleBacon-stuffed Belgian waffle with maple butter

Chicken Salad Club with Hand-Cut FriesTriple-layered with mayo, lettuce, tomato, onion,

bacon and cheddar cheese, as well as walnuts and grapes

D E S S E RT

Maple Cream Pie

$15

One Federal Restaurant & Lounge1 Federal Street, St. Albans, 524-0330


Valor Ale Beer-Battered Shrimp Shrimp beer-battered in 14th Star Valor

and served with ginger-chile dipping sauce

Mixed Green SaladHouse maple-balsamic vinaigrette


N.Y. Strip SteakGrilled 12-ounce N.Y. strip steak with Gorgonzola-bacon cream sauce,

cheddar smashed potatoes and sautéed parsnips

Portobello-Pesto LinguineGrilled portobello mushrooms, cherry tomatoes and housemade pesto (from

One Fed’s garden-grown basil), tossed with linguine

D E S S E RT

Maple Crème BruléeFresh crème brûlée with a touch of the chef ’s

family’s Valley Farm maple syrup

$25

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ENToscano Café Bistro

27 Bridge Street, Richmond, 434-3148

Closed Monday.

$15 LUNCH MENUA P P E T I Z E R O P T I O N S

Chilled Gazpacho, Creamy Garlic-Potato Soup, Soup

du Jour, Petite Green Salad, Petite Caesar Salad


Grilled Vegetable SandwichHousemade Italian Sausage & Peppers

Spring Vegetable RisottoLocal ramps, asparagus, peas, mint

and sun-dried tomato

Cavatelli BologneseRich, hearty ragout with pork,

veal and beef


Herbed Feta DipWild Mushroom Crostini

Scallop CevicheS A L A D

Petite Green Salad


Housemade Spinach-Ricotta Malfatti

Gnocchi-like pasta tossed with toasted pine nuts, garlic and basil

Slow-Roasted Duck Confi t Cassoulet

Cannellini beans, housemade pork sausage and fresh herbs

Cavatelli BologneseRich, hearty ragout with pork,

veal and beef

Toscano Seafood PaellaShrimp, mussels and housemade

Italian sausage with sa� ron risotto

Fish du JourD E S S E RT O P T I O N S

Chocolate-Chambord Tiramisu

Lemon-Blueberry Crème Brûlée

Timbers Restaurant102 Forest Drive, Lincoln Peak Village

Warren, 583-6800

Closed Tuesday & Wednesday.

A P P E T I Z E R

Johnny CakesRoasted-corn-and-pepper cakes, black bean salsa,

cilantro crema and queso fresco

E N T R É E

Grapefruit-Glazed SalmonWood Mountain Fish salmon with a grapefruit-and-balsamic glaze,

Israeli couscous, roasted shallots, snow peas and caramelized caulifl ower

D E S S E RT

Cold Hollow Cider Beignets and Cream

$25

The Elusive Moose6163 Main Street, Waitsfi eld, 496-6444

Closed Monday and Tuesday.


Ricotta GnocchiTopped with mushrooms, tru� e oil, roasted tomato and Romano cheese

in tarragon demi-glace

Seven-Veggie SaladAssorted veggies tossed with frisée

lettuce in jardinière vinaigrette

Cream of Mushroom SoupEnhanced with sherry and topped

with mushroom chips


Braised, Stu� ed Chicken Thighs

Stu� ed with spicy housemade sausage, peaches and stewed

tomatoes. Served with beans and rice and sautéed spinach

Curried Veggie StrudelServed with raisin-tossed Israeli

couscous, roasted tomato sauce and a yogurt drizzle

Smoked, Bacon-Wrapped Meatloaf

Topped with tru� e-and-mushroom sauce. Served with caramelized-

onion mashed potatoes and seasonal veggies


Chocolate MooseChocolate cake enrobed in dark

chocolate, with whipped cream and shaved dark chocolate

Crème BrûléeWith fresh berries and a lace cookie

Apple StrudelWith toasted nuts, crème Anglaise

and maple-walnut ice cream

$25

Big Picture Café & Theater48 Carroll Road (o� Route 100), Waitsfi eld, 496-8994

$35 MAD RIVER FARMER’S DINNER MENUHartshorn Certifi ed Organic

Farm’s Bibb Lettuce SaladNeill Farm Steak

With potato-and-turnip gratin

Pot de Crème

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WATERBURY • WATERBURY CENTER

The Reservoir Restaurant & Tap Room

1 South Main Street, Waterbury, 244-7827


Spinach SaladBacon, tomatoes, roasted garlic, smoked-tomato vinaigrette,

Red Hen crostini

BrieFlash-fried Blythedale Farm brie, serrano pepper jam


Vermont Beef BurgerJasper Hill Harbison cheese, caramelized onions, arugula, house-cut fries

Salmon FlorentineFennel risotto, yellow pepper velouté

Seared Duck BreastJuniper & cherry sauce, frisée, thyme couscous

Vegetable NapoleonPortobello, tomato, red pepper, basil, tahini, garbanzo beans, tofu,

cilantro basmati rice, balsamic reduction


Raspberry-Thyme Cheesecake

CrêpeChocolate, strawberry,

mascarpone

$25

RESERVOIRRESERVOIR The The

Downtown Waterbury - 244-7827

Michael’s on the Hill4182 Waterbury-Stowe Road, Waterbury Center, 244-7476

Closed Tuesday.

$35 MENU CELEBRATING THE CREAMERIES OF VERMONTPlease inform us of specifi c dietary needs in advance. Our full spring menu is

also available. Enjoy the menu with wine pairings for $58.

Spiced Carrot SoupWith minted Maplebrook Fine Cheese yogurt

Laurent Miquel Chardonnay ’12, Béziers Languedoc – $8

Organic Greens & SproutsWith Bonnieview Farm Ben Nevis, ramp vinaigrette and crispy shallots

Smoked Pork LoinWith polenta frites and Mansfi eld Dairy mushroom cream

Louis Latour “Valmoissine” Pinot Noir ’11, France – $10

Vermont Creamery Chèvre & Maplebrook Fine Cheese Ricotta Zeppole

With house-preserved strawberry compôteBisol “Jeio” Prosecco Brut NV Veneto – $8

Green Mountain Co� ee or Vermont Artisan Tea Selections

Café Provence on Blush Hill45 Blush Hill Road, Waterbury, 244-7822


Caesar Salad in a Crispy Cheese CupWith shrimp

Escargot ProvençalWith tomato, garlic, Pernod, wilted baby spinach and a petite salad

Curried Calamari on Forbidden RiceE N T R É E O P T I O N S

Baked Haddock ProvençalOver creamy polenta with basil-pesto cream sauce

Chicken Cordon BleuWith garlic mashed potatoes and lemon-butter sauce

Tian of Grilled VegetablesEggplant, zucchini, roasted tomato and wilted spinach with tomato-tarragon beurre blanc and tobacco onions


Stu� ed CrêpeWith orange-strawberry cream and chocolate sauce

Flourless Chocolate CakeWith raspberry coulis

$35

Prohibition Pig 23 South Main Street, Waterbury, 244-4120

Client: Prohibition PigDate: 01/23/12Job Title: Beer Advocate Ad

ColorsCyan

Keyline to print: NO

MagentaYellowBlack

Production Notes: The artwork and materials for this piece is to be examined carefully upon receipt. If material is deficient or does not comply with your requirements, please contact:Driven Studio - Jeff Price 1 Lawson Lane, Studio 140 Burlington, VT 05401802.343.4665 / [email protected]

Scale 1:1


Haricots Verts SaladTiny green beans, radicchio,

Bibb lettuce and candied walnuts in vinaigrette

Country PâtéWith baguette and

accoutrements

Tru� ed Mushroom ToastGrilled Red Hen Baking Company bread, tru� ed crimini mushrooms

and Parmesan


Duck DuckWarm, house-cured duck leg confi t,

smoked duck breast, bitter greens, Bayley Hazen Blue

cheese, cranberries and pickled red onions

Chana MasalaChickpeas, tomatoes,

garam masala, basmati rice

Pork RagoutCured pig cheeks, bacon,

house sausage, kale and tomato sauce over fresh rigatoni


Key Lime PieWith stewed blueberries

Oreo PâtéCrafted from locally harvested

Oreo livers, with pistachios, berry purée

$25

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Piecasso Pizzeria & Lounge1899 Mountain Road, Stowe, 253-4411

For $10, add a beer pairing to each course.


Baby-Arugula-Smoked-Blue-Cheese-and-Pear SaladWith Meyer lemon vinaigrette

Grilled ShrimpServed over creamy polenta with fried salami and Marsala glaze


Chicken MarsalaPan-roasted chicken breast with mushroom-Marsala sauce,

garlic-Parmesan mashed potatoes and sautéed vegetables

Shrimp ScampiJumbo shrimp sautéed with garlic, fresh basil and grape tomatoes.

Tossed with fettuccine in a white wine sauce

Green-Tea-Poached TempehRhapsody Natural Foods tempeh poached in an apple-cider-green-tea

broth served over black lentils and kale, then fi nished with crispy onions and apple cider glaze

D E S S E RT

Your Choice of Any Homemade Dessert on Our Menu

$25

Asiana House (Montpelier) 43 State Street, Montpelier, 225-6180

Sake and wine pairings available. Closed Sunday.


Seaweed SaladAssorted seaweed in a light

sesame-vinegar dressing

Garden SaladMixed vegetables with creamy

ponzu or ginger dressing

Avocado SaladAvocado, cucumber, kanikama and

tobiko with Japanese mayo dressing


Chicken SatayGrilled skewers served with

peanut sauce and sweet-and-sour cucumber sauce

Vegan SamosaMixed vegetables in spring roll skin,

served with sweet chile sauce

Sushi AppetizerChef ’s choice of fresh-cut fi sh

over rice


Korean Spicy Tofu SoupBibimbap

Rice, vegetables, egg and marinated beef served sizzling in a

hot stone pot

Kiss the Dragon MakiTempura soft-shell crab, mango,

spicy mayo and avocado topped with unagi and wasabi tobiko.

Served slightly torched with spicy teriyaki sauce and sweet miso sauce

$25

Capitol Grounds Café 27 State Street, Montpelier, 223-7800

$10 LUNCH SPECIALB E V E R AG E O P T I O N S

16-ounce Cup of Iced Co� ee, Hot Co� ee or Tea,

Fresh-Squeezed Flat or Sparkling Lemonade

12-ounce Latte or Chai16-ounce Switchback

Brewing Company AleS A N DW I C H O P T I O N S

Choose a whole sandwich or half sandwich with side.

Grilled Cheese With AppleFresh Turkey

Prosciutto di ParmaS I D E O P T I O N S

Small Green Salad with Balsamic Vinaigrette, Cup

of Greenfi eld Highland Beef Chili, Soup du Jour, Vermont

Cookie Love Cookie, Bag of Deep River Snacks Chips

$35 DINNERServed after 5 p.m. on

Fridays and Saturdays

B E V E R AG E O P T I O N S

Draught Beer, Glass of Wine; 16-ounce Cup of Iced Co� ee,

Hot Co� ee or Tea; 12-ounce Latte or Chai

D I N N E R O P T I O N S

Choose any two.

Small Green SaladCup of Greenfi eld Highland

Beef or Veggie ChiliSoup du Jour

Creamy Artichoke DipWith arugula, Parmesan and Cabot cheddar, topped with

crispy prosciutto

Daily Choice of Handmade Empanadas

Housemade Roasted-Vegetable Lasagna

Flourless Chocolate TorteWith raspberry coulis

TiramisuMaple-Almond Cannoli

Positive Pie (Hardwick) 87 South Main Street, Hardwick, 472-7126


Italian Greens-and-Herb SaladRomaine lettuce, endive, Kalamata olives, Italian parsley,

basil, lemon, honey and extra-virgin olive oil

AranciniLightly fried, mozzarella-fi lled arborio rice balls.

Served with smoked tomato ragout


OrecchietteWith toasted breadcrumbs, prosciutto,

extra-virgin olive oil, kale and Parmesan cheese

Pan-Roasted Chicken MarsalaWith wild-mushroom-and-rosemary stu� ng and wilted spinach


Ricotta-Orange Pound CakeWith sweetened strawberries and fresh whipped cream

Housemade Espresso GranitaTopped with shaved chocolate

$25

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MONTPELIERJ. Morgan’s Steakhouse

100 State Street, Montpelier, 223-5222


Vermont SaladMixed greens topped with

Vermont Creamery goat cheese, cranberries, golden raisins, toasted

pecans, cucumbers, red onions and a Vermont-maple-balsamic

vinaigrette

Switchback-Steamed MusselsAndouille sausage, leeks, garlic,

shallots, herbs, baby spinach, butter and Switchback Brewing Company ale

Tru� e ChipsFred’s Calamari

Seasoned and lightly fried, then tossed with spicy pepperoncini, white wine, garlic, roasted red

peppers and butter


Tru� ed Mushrooms & Pappardelle

Wide egg pasta with a blend of wild mushrooms, shallots, garlic, fresh herbs, a touch of butter, Parmesan

cheese and white tru� e oil. May be served with smoked chicken

Gorgonzola-Crusted New York Strip

Grilled to your liking and crusted with melted Gorgonzola cheese and

Dijon mustard

Teriyaki BeefsteakSoaked in our secret marinade, grilled to your liking and glazed

with our housemade teriyaki. Topped with scallions, sesame and

grilled pineapple

Pesto-Crusted HaddockFinished with panko crumbs, Parmesan cheese and sautéed

grape tomatoes


Fresh Strawberry CakeFrench vanilla cake layered with

fresh strawberries and sweet-cream frosting

Devil’s Food CheesecakeRich layers of chocolate cake and vanilla cheesecake, fi nished with

ganache and fresh whipped cream

$35

Hunger Mountain Coop Deli and Café

623 Stone Cutters Way, Montpelier, 223-8000

Slider TrioFeaturing a tuna Niçoise panini, pulled pork

and a sweet-and-spicy tempeh quesadilla

$9

Kismet52 State Street, Montpelier, 223-8646


For Vermont Restaurant Week, chef Crystal Maderia will o� er

a choice of any appetizer, entrée and dessert from the entire menu.

A seasonal menu will be posted on the Kismet website soon.

$35

La Brioche 89 Main Street, Montpelier, 229-0443

Closed Sunday.

DA I LY H OT LU N C H O F F E R I N G

Includes choice of beverage and cookie

Monday: Meat LasagnaTuesday: Chicken Curry

Wednesday: Eggplant LasagnaThursday: Chicken & Biscuits

Friday: JambalayaSaturday: Chef’s Choice

$10

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NECI on Main 118 Main Street, Montpelier, 223-3188

Lunch and dinner served Tuesday through Saturday.

$10 LUNCH SPECIALA P P E T I Z E R O P T I O N S

Carrot-Ginger SoupFried basil leaf

Classic Caesar SaladRomaine, garlic croutons,

shaved Parmesan, anchovy


Smoked Salmon ClubA NECI classic: rye bread,

lettuce, tomato, onion, caper aioli, house-cut fries

Chicken SandwichHousemade roll, lettuce, tomato,

onion, bacon, avocado, garlic aioli, house-cut fries

Greek Tofu WrapMarinated Vermont Soy tofu,

olive tapenade, red onion, feta, roasted red pepper, lettuce,

cucumber-tzatziki salad


Potato GnocchiMushrooms, mushroom emulsion,

potato consommé

Poached CodClams, butter sauce, olive-oil-herb sauce

Grilled Chicken & Grape Skewers

Chickpea sauce, tru� ed chicken jus


New England Pot RoastBraised beef, root vegetables, pan jus

Pan-Seared Arctic CharMeyer lemon fi ngerling potatoes,

turnips, peas, golden beets, Béarnaise sauce

Vegetarian Farro RisottoApples, eggplant, pecans, goat

cheese, cranberries, sautéed greens, eggplant sauce

C H O I C E O F D E S S E RT

Sarducci’s Restaurant and Bar 3 Main Street, Montpelier, 223-0229

$10 LUNCH SPECIAL No Lunch on Sunday


Includes soft drink of your choice

Rosemary-Poached Shrimp* With local red and yellow beets, endive, oranges, mixed greens,

pistachios and citrus vinaigrette

Grilled Salmon*With cucumber-dill salad, grilled asparagus, potato croquette and

sa� ron vinaigrette

Slow-Roasted Pulled Pork Panini

With housemade pickles, Swiss cheese, Dijon mustard aioli

and a side of French fries

$25 MENUA P P E T I Z E R O P T I O N S

Arugula-and-Gorgonzola Salad*

Mini FlatbreadBrie, cheddar, wild mushrooms,

walnuts, mizuna greens and balsamic glaze

Baked, Stu� ed Littleneck ClamsWith bacon, onions,

herb breadcrumbs, potato crisps and lemon aioli


Sesame-Crusted Sushi-Grade Tuna*

In a soy-ginger glaze with spring vegetable caponata and spinach

Grilled Salmon*With cucumber-dill salad,

grilled asparagus, potato croquette and sa� ron vinaigrette

Pub Filet Steak*With caramelized-onion mashed potatoes, broccolini, Gorgonzola

and housemade steak sauce


Maple Pudding CakeKey Lime Mousse*

Dark-Chocolate-and-Malted-Crème-Anglaise Parfait*

* Gluten-free selections

Salt207 Barre Street, Montpelier, 229-6678

Items may change due to availability of seasonal ingredients. Closed Monday.


Beet-and-Dill-Cured Salmon, Microgreens, Crème Fraîche

Triple-Cream Custard, Balsamic Cherries, Spiced Hazelnut

Baby Lettuce, Chorizo Brittle, Orange, Alpine-Style Cheese, Smoked-Paprika Vinaigrette


Seared Monkfi sh, Squid-Ink-and-Mustard Mashed Potatoes, Wilted Spinach

Duck Ramen, Winter Squash, Kale Seaweed, Egg Yolk, Butter, Corn, Duck Cracklings

Blue-Cheese-and-Pecan Ravioli, Red-Wine-Poached Pear, Cranberry Compôte

D E S S E RT

Flourless Chocolate Cake, Salted-Caramel Ice Cream, Curd-Filled Cream Pu�

$35

Positive Pie (Montpelier) 22 State Street, Montpelier, 229-0453

F I R S T C O U R S E O P T I O N S

Fried OysterBattered, fried oyster with arugula,

fried lemon and spicy remoulade

Parsnip GratinSpring-dug parsnips, caramelized

onions and Thistle Hill Farm Tarentaise cheese

S E C O N D C O U R S E O P T I O N S

Arugula SaladGrapefruit suprèmes,

Bayley Hazen Blue cheese and poppy seed dressing

FlatbreadRomesco sauce (with nuts),

grilled shrimp, salt-cured zucchini, cilantro, red onion and Vermont

Creamery chèvre

T H I R D C O U R S E O P T I O N S

CioppinoShrimp, PEI mussels, littleneck

clams and white fi sh in sa� ron broth

Hanging Tenderloin Panzanella

Northeast Family Farms hanger steak, Maplebrook Fine Cheese

mozzarella and sherry vinaigrette

Chickpea-Flour ManicottiChickpea-fl our crèpes fi lled with

Vermont Soy tofu, grilled vegetables, spicy carrot purée, wilted spinach

and crispy leeks

$25

Ariel’s Restaurant 29 Stone Road, Brookfield, 802-276-3939

Closed Monday & Tuesday.

F I R S T C O U R S E

Ramp Hummus, Herbed Goat Cheese and

Romesco DipsServed with housemade,

wood-oven-baked everything bagels

S E C O N D C O U R S E O p T I O N S

Wild-Leek-and-Potato SoupWith roasted-ramp-and-potato

dumplings

Ahi Tuna CevicheJicama, cilantro, red onion, tomato

and lime, served with masa-flour crisps

Salad of Spring GreensIn maple-sherry vinaigrette

T H I R D C O U R S E O p T I O N S

Grilled Skirt Steak with Chimichurri

With spring-garlic-roasted fingerling potatoes and

buttered spinach

Confit of Vermont ChickenWith farro pilaf and spring-

vegetable-and-wild- mushroom ragout

Crispy Skate WingWith lemon-caper-brown-butter

sauce, herbed spaetzle and arugula

Cornmeal-Cheddar WaffleWith spring-vegetable-and-wild-

mushroom ragout and cheese tuile

D E S S E RT O p T I O N S

Dark-Chocolate-and-Salted-Caramel Bar

With Mexican vanilla ice cream

Strawberry-Rhubarb CrispWith ginger ice cream

$35

Positive Pie Tap & Grill 65-69 Main Street, Plainfield, 454-0133

F I R S T C O U R S E O p T I O N S

Garden of Eden SaladMesclun with tofu, feta, pepitas,

cucumber, red onion and broccoli in lemon-tahini dressing

Grecian ChopRomaine lettuce with feta,

pepperoncini, Kalamata olives, tomato, onion and cucumber

in oregano vinaigrette

S E C O N D C O U R S E O p T I O N S

Crispy CalamariWith shaved lemon,

shaved red onion, crispy chickpeas and lemon aioli

FlatbreadWhite garlic, pulled-chicken confit,

caramelized onion, mushrooms, blue cheese and fresh herbs

Roasted Tomato BruschettaGrilled house baguette topped with

tomato-basil compôte, arugula and a balsamic drizzle

PoutineLocal duck gravy and Maplebrook

Fine Cheese curds served over hand-cut fries

T H I R D C O U R S E O p T I O N S

Four Cheese Mac-and-Cheese

Cavatappi in a mix of mascarpone, Swiss, Romano and

Cabot cheddar cheesesArugula-Pesto Chicken

Organic chicken thigh confit with cherry tomatoes and roasted

Red Bliss potatoesGrilled Salmon

With pico de gallo, wild rice, sautéed zucchini and lemon tahini

Steak FritesGrilled hanger steak and hand-cut

fries with chimichurri sauce

$25

APRIL 25-MAY 4

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mONTpElIEr • barrE • brOOkFIElD • plaINFIElDCornerstone Pub & Kitchen

47 North Main Street, Barre, 476-2121


A p p E T I Z E R O p T I O N S

Fried Vermont Goat CheeseArugula, dried cherries, toasted pine nuts, citrus vinaigrette

Chinese Barbecue Pork WingsWith Asian slaw

PEI MusselsWhite wine, garlic, toasted crostini

E N T R É E O p T I O N S

Mushroom RavioliToasted pine nuts, Vermont goat cheese, portobello-Marsala sauce

Pan-Roasted MahiRoasted parsnips, couscous, coconut-curry cream sauce

Barbecue-Braised Pork ShankSmoked bacon and jalapeño mac and cheese

D E S S E RT O p T I O N S

Nightly Mason Jar Dessert Special

$25

Three Penny Taproom108 Main Street, Montpelier, 223-8277

Chicken Liver PâtéWith roasted onion and toast

Wild Maine MusselsIn ginger broth, with kelp frites

Pot de CrèmeMexican chocolate, pumpkin-seed brittle

$25

APRIL 25-MAY 4

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QUEC

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NESimon Pearce Restaurant

1760 Quechee Main Street, Quechee, 295-1470


Creamy White-Bean CrostiniTomato-wild-mushroom ragout, served over crispy oyster mushrooms

with Vermont feta

Organic Kale CaesarOrganic kale, roasted-garlic dressing and Rory’s croutons


Horseradish-Crusted CodCrispy leeks, herb mashed potatoes, balsamic-shallot reduction

The Simon Pearce BurgerTru� ed ketchup, housemade mustard, kimchi, Parmesan and parsley fries

Porcini Mushroom RisottoRoasted acorn squash, braised greens and white balsamic essence


Vanilla Bean Crème BrûléeKey Lime Cheesecake

With pineapple compote, toasted coconut

$35

Barkeaters Restaurant97 Falls Road, Shelburne, 985-2830

Closed Monday.

$10 LUNCH SPECIALBark Burger

Grilled LaPlatte River Angus Farm beef burger, egg, cheddar, crispy onions, spicy ketchup and fries


MusselsPEI mussels, Vermont butter, garlic, lemon, white wine, grilled baguette

Black-Bean-and-Quinoa Cakes

Black beans, quinoa, carrots, onion, garlic, cilantro and cumin with

avocado-lime sauce

Roasted-Beet SaladGreens, roasted beets,

Vermont Creamery chèvre and Vermont maple walnuts


Pan-Seared Sea BassSea bass in mango buerre blanc

with baby-arugula-sweet-potato-and-quinoa salad in citrus

vinaigrette

Grilled-Vegetable-Polenta Napoleon

Zucchini, summer squash, asparagus, peppers and

Vermont Creamery fromage blanc in roasted-tomato-basil sauce

Steak FritesGrilled fl ank steak, fries and

wasabi-horseradish sauce


Raspberry Molten Lava CakeCookie Sundae

La Villa Bistro & Pizzeria3762 Shelburne Road, Shelburne, 985-2596

Gluten-free substitutions can be made in most cases. Wine pairings from our shop next door, Enoteca Wine & Provisions, to be determined.


Butternut Squash SoupWith Vermont honey and apple

Blood Orange, Golden Beet & Fennel SaladE N T R É E O P T I O N S

Misty Knoll Farms Chicken CacciatoreOver Parmesan risotto

Three-Pepper and Sautéed Tomatoes With Fresh Basil PestoOver housemade fettuccine

PorchettaOver Gorgonzola polenta


TiramisuWith Vermont Creamery mascarpone

Chocolate Oblivion TorteMade with local eggs and Cabot butter

$25

Black Krim Tavern21 Merchants Row, Randolph, 728-6776

Full descriptions online. Closed Sunday and Monday.

$10 LUNCH MENUIncludes large plate with choice of

small plate or dessert

L A R G E P L AT E O P T I O N S

Parmelee Farm BurgerShrimp Sushi RollPulled Pork Panini

Chicken TacosCoconut Beluga Lentils

$25 DINNER MENUIncludes medium and large plate with

choice of small plate or dessert

M E D I U M P L AT E O P T I O N S

Roasted Rumble Brook Farm RabbitChicken Liver Pâté

GreensRoot Vegetable Latkes

L A R G E P L AT E O P T I O N S

Seared TroutParmelee Farm Braised

ChickenCrab & Yam Salad

Back Beyond Farm Roasted Beef


Ginger-Peanut Tru� eMango Cream

Green Tea Cookies & Lemon Pudding

S M A L L P L AT E O P T I O N S

Smoked-Bluefi sh Savory Cheesecake

Turmeric-Pickled EggBraised Lima Beans

Corn Soup

APRIL 25-MAY 4

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SHELBURNE • NEW HAVEN • VERGENNES

3 Squares Café221 Main Street, Vergennes, 877-2772

This menu is not served on Monday and Tuesday.

$35 CACAO MENUA P P E T I Z E R O P T I O N S

Roasted Radish SaladCacao-nib vinaigrette

Ceviche VerdeShrimp, snapper, cacao-nib cracker

Cacao-Smoked DoradoPapaya, cilantro oil

Cacao-Studded Country PâtéLardo, accompaniments

EmpanadaCinnamon-and-cacao-braised

short rib, red mole, crema agria


Chocolate PastaWild mushrooms, whipped ricotta,

tru� e oil

Cacao-Crusted, Serrano-Ham-Wrapped ScallopsSpring pea purée, vanilla bean

beurre blanc

“Cacao au Vin”Whipped potatoes, spring vegetables

Cacao-Breaded Pork Schnitzel

Herbed spaetzle, brown-butter sauce

Peppercorn-and-Cacao-Rubbed Rib EyeHorseradish crema


Mayan Sipping ChocolateTrio of House Tru� es

ChurrosTrinitario ganache

Vanilla-Bean-and-Cacao-Nib-Infused Panna Cotta

Minted berries

The Bearded Frog5247 Shelburne Road, Shelburne, 985-9877


Basil-White-Bean DipWith roasted cherry tomatoes,

cucumbers and toasted gyro bread

House-Cured-Salmon-and-Frisée Salad

With shaved red onion, marinated red peppers, citrus vinaigrette and

caper-chèvre marble rye toast points

Mushroom-Chive Cheesecake

In a bacon-graham-cracker crust


Barbecue-Braised ChickenWith spring lima bean hash, root

vegetable slaw and fried corn bread

Crispy Tofu-Cake SaladBaby spinach, chickpea salad,

haricots verts, red wine vinaigrette and toasted gyro bread

Duck BurgerVermont brie and maple-glazed mushrooms on a Bristol Bakery

caramelized onion bun. Served with rosemary-Parmesan-

dusted sweet potato fries


Bittersweet Flourless Chocolate Cake

With strawberry-Grand-Marnier sauce, toasted-almond to� ee and

vanilla ice cream

Shirley Temple Sorbet DuoAngel Food Cake

With berry compôte and citrus whipped cream

$25

Tourterelle3629 Ethan Allen Highway, New Haven, 453-6309



Tourterelle SaladArugula, artichokes, roasted pecans, cranberries and Vermont Creamery

Bonne Bouche goat cheese in balsamic vinaigrette

Soupe du JourThon Maison

Tuna-and-grape tartare with a gaufrette potato and salmon caviar

Crêpe SaisonnièreCrêpe fi lled with sausage, wild ramp

pesto, brie and sun-dried tomato


Château Bistro SteakGrilled Brant Farm hanger steak

with garlic mashed potatoes and fi ddlehead ferns in shallot

demi-glace

Truite PrintanièreRoasted rainbow trout with leeks, shiitake mushrooms and shaved

fennel in a dill vinaigrette

Délice VégétarienGrilled lentil steak, portobello

mushrooms, local mozzarella with red pepper coulis


Strawberry-and-Rhubarb Crisp

Served with homemade ice cream

Chocolate PavéWhipped cream

Walnut CakePoached pear and vanilla ice cream

$35

Antidote35 C Green Street, Vergennes, 877-2555

Full descriptions available online. All prescriptions include a dessert. Closed Sunday and Monday.

$25 PRESCRIPTION #1A P P E T I Z E R

Drunken TunaE N T R É E O P T I O N S

Angry Chicken TacosGrilled-Asparagus-and-

Pickled-Ramp Tacos


Pork Confi t & Cheddar Farm Board

E N T R É E

Basil-Ale Mussels


Caesar SaladE N T R É E O P T I O N S

Hot Pastrami Antidote Chicken Club

Tree Huggin’ Dirt Worshipper Veggie Burger

$35 PRESCRIPTIONA P P E T I Z E R

Seasonal Green SaladE N T R É E O P T I O N S

Paella Spring Chicken

DESSERT OPTIONSAvailable for all prescriptions

Carrot CakeTres-Maple Bread Pudding

Cheryl’s Chocolate Silk

APRIL 25-MAY 4

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Black Sheep Bistro253 Main Street, Vergennes, 877-9991


Strawberry-Cucumber SaladIn lemon vinaigrette

Chicken RavioliWith oven-roasted ratatouille and basil pesto

Black Olive CaesarWith croutons and Parmesan cheese


Lobster Entrée SaladWith citrus-coconut dressing

Pork ChopWith bourbon-lime sauce, wilted spinach and lardons

Duck-Leg Confi tWith celery-root slaw and mango-Champagne vinaigrette


$25

Fire & Ice Restaurant26 Seymour Street, Middlebury, 388-7166


Double-Dipped Bu� alo WingsEdamame Salad

Shelled soybeans mixed with sesame-seaweed salad, scallions, bok

choy, red and orange peppers, then tossed with sesame-soy dressing

Wasabi-Panko TunaSushi-grade Ahi tuna hand-breaded

to order with wasabi powder and panko bread crumbs, served crispy

on the outside, rare in the center. Served with housemade citrus-sesame soy sauce and sesame-seaweed salad, garnished with

wasabi peas

Our Famous Salad BarE N T R É E O P T I O N S

All entrees are served with choice of one side. Add $1 for an additional

vegetable du jour.

Grilled Atlantic SalmonYou choose the fl avor: plain, teriyaki, blackened, Hollandaise, raspberry or

with lemon and butter

Top Sirloin SteakEight-ounce top sirloin smothered

with sautéed mushrooms and onions

Champagne ChickenA Fire & Ice favorite! Twin

5-ounce boneless, skinless chicken breasts sautéed with mushrooms

and fi nished in a rich sauce of white wine, veal demi-glace and

Monument Farms cream

English-Cut Prime RibOur classic untrimmed roast —

a half-pound slice of well-marbled, USDA Choice-graded rib eye —

slow-roasted in our special ovens. Crusted with our house spice blend

and served with jus

Vermont Fresh Pasta RavioliFive large, eggless ravioli stu� ed

with artichokes, spinach and mushrooms, tossed with cherry

tomatoes, artichoke hearts, shallots and fresh spinach in a velvety

mushroom velouté


Crème BrûléeFlourless Chocolate Cake

$25

Two Brothers Tavern86 Main Street, Middlebury, 388-0002

Menus also available downstairs at Two Brothers Lounge & Stage.

$10 LUNCH SPECIALCountry Cheddar Biscuits

With Switchback-and-Sausage Gravy


Fried Tomato SaladWith Vermont Creamery chèvre,

mixed greens, maple-sherry vinaigrette and balsamic reduction

Wild Mushroom RisottoWith thyme, oregano and

Parmesan cheese

Roasted Beet SaladWith arugula, Blue Ledge Farm Middlebury blue, maple-sherry vinaigrette and candied walnuts

Cup of Cheddar-Ale SoupE N T R É E O P T I O N S

Beef-and-Switchback StewWith white beans, new potatoes,

hearty vegetables and grilled garlic toast

Duck Confi tWith curried lentils,

grilled asparagus and pomegranate molasses

Cornish HenWith spinach gnocchi, baby carrots

and a cranberry-thyme sauce


Peanut Butter PieChocolate-Porter Cake

Crème BrûléeApple Crisp

Chocolate-Kahlua MousseHomemade Maple-Switchback Float

The Lobby7 Bakery Lane, Middlebury, 989-7463


Sautéed EscargotWith herbes de Provence and grilled bread

Ploughman’s AppetizerCountry pâté, lamb merguez sausage, Grafton Village Cheese

cheddar and Twig Farm goat cheese

Tomatillo GazpachoWith pickled cucumber and roasted cherry tomatoes


Duck BurgerWith orange-mango chutney and watercress on a

Bristol Bakery caramelized onion bun

Smoked-Seafood Entrée SaladSmoked mussels, trout and salmon; endive; and dill dressing

Black-Bean-Quinoa BurgerWith coleslaw and cheddar on a Bristol Bakery sesame seed bun


$25

APRIL 25-MAY 4

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BRANDON • BRISTOL • MENDON • RUTLANDCafé Provence

11 Center Street, Brandon, 247-9997

$10 LUNCH SPECIALA P P E T I Z E R

Rustic Tomato SoupE N T R É E O P T I O N S

Mini Seafood StewFeaturing fi sh of the day, mussels,

shrimp and bay scallops

Chicken NiçoiseWith garlic mashed potatoes

Blue Ledge Farm Goat-Cheese Cake

With mushroom-barley risotto and balsamic reduction

D E S S E RT

Crêpe SuzetteWith vanilla ice cream and

orange-caramel sauce


Caesar Salad in a Crispy Cheese Cup

With Vermont goat cheese and mesclun greens

Red-Beet NapoleonWith creamy Vermont goat cheese

and mesclun greens

Curried Calamari on Forbidden RiceE N T R É E O P T I O N S

Shrimp ProvençalOver homemade cavatelli with

lemon-butter sauce

Stu� ed Chicken BreastOver garlic mashed potatoes

with a duo of sauces

Baked Mushroom-Barley Risotto

Wrapped in phyllo with basil-pesto cream sauce


Stu� ed CrêpeWith orange-strawberry cream

and chocolate sauce

Fruit TartletWith raspberry coulis

The Red Clover Inn & Restaurant

7 Woodward Drive, Mendon, 775-2290

Closed Tuesday and Wednesday.Choose from the options below, or enjoy a chef’s tasting.


Apple Cider MusselsWith tru� e fries

Flatbread With Yellow Pomodoro Sauce, Vermont Creamery Chèvre, Caramelized Onions and Arugula


Seared Golden Tilefi shWith mascarpone, orzo pasta, basil cream sauce, tomato and baby spinach

Vermont Beer-Braised Short RibsWith horseradish mashers, buttermilk onion rings and grilled asparagus


Flourless Chocolate-Brandy TorteWith Bailey’s Irish Cream buttercream frosting

Housemade Chocolate Tru� esWith Island Homemade Ice Cream raspberry sorbet

$35

Roots the Restaurant51 Wales Street, Rutland, 747-7414

Closed Monday.


Beet SaladBaby arugula served over sliced beets and topped with Vermont

chèvre

Spinach AranciniFilled with smoked mozzarella and roasted garlic. Served over greens

with a tomato coulis

BBQ ShrimpShrimp pan-seared with housemade

blueberry barbecue sauce, served over cheddar polenta with greens

Spinach & Artichoke Pu� Pu� pastry fi lled with spinach,

artichoke, roasted garlic and cheese served with greens and tomato-

basil sauce


Pork SchnitzelTender pork loin breaded, fried

and served over mashed potatoes with house sauerkraut and pork

demi-glace

Mushroom CarbonaraPortobello mushrooms tossed with house fettuccine, sun-dried tomato pesto, onion, Parmesan and spinach

in a rich cream sauce

Emu MeatloafBreen-Family-Farm-emu-and-

Brown-Boar-Farm-pork meatloaf served over mashed potatoes with

cherry demi-glace

Shrimp CurryShrimp sautéed with peppers,

onions and carrots in green-coconut-curry sauce and topped

with toasted cashews

Chicken & Vegetable RisottoArborio rice cooked with

grilled vegetables, Misty Knoll Farms chicken, garlic, Parmesan cheese and spinach in a creamy

tomato sauce


Vanilla Crème BrûléeBlueberry Cobbler

Warm blueberries with a gluten-free crust, ice cream and whipped cream

Chocolate Mousse Cake

$35

The Bobcat Café & Brewery 5 Main Street, Bristol, 453-3311


French Onion SoupToasted baguette with Gruyère

Baby Arugula SaladWith garlic-herb-tofu dressing

Braised-Duck Spring RollsWith dipping sauces, red cabbage slaw


Sweet Curry-Baked TofuVegetable pakoras, basmati rice

Shrimp-and-Sausage GumboWith cornmeal-crusted catfi sh

Grilled Bistro SteakGarlic mashed potatoes, mushroom gravy

D E S S E RT

Choice of Dessert

$25

1T-VFCU-041614.indd 1 4/9/14 4:53 PM

2014 vermont restaurant week menu & event guide

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