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Transcript of 2012 Vermont Restaurant Week
APRIL 27-MAY 4
MENU & EVENT GUIDEAPRIL 27-MAY 4, 2012
vermontrestaurantweek.comM E D I A S P O N S O R S
P R E M I E R S P O N S O R S O F F I C I A L W I N E & B E E RB Y B A K E R D I S T R I B U T I N G
Been meaning to try that restaurant everyone is talking about? Now’s your chance to dig in!
Chefs, farmers and foodies will converge to celebrate the state’s vibrant local food culture during the 3rd Annual Vermont Restaurant Week.
For eight days, 80+ 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 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 cheese makers per capita than any other state.
A packed week of foodie events (see pages 4-5) kicks o� on Thursday, April 26, 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 awarded Vermont Restaurant Week’s Signature Sweet.
On Sunday evening April 29 at Palace 9 Cinemas, fi lm fans will enjoy a revival of Ang Lee’s classic Eat Drink Man Woman and sample authentic Chinese
dumplings, Dreaming Tree Wines and Wolaver’s Fine Organic Ales at the prescreening cocktail hour. Renowned Tomatoland author Barry Estabrook and food writer Marialisa Calta will meet up at Burlington’s New Moon to present “Unlocking the Food Chain,” a Monday evening salon exposing the hidden lives of the foods we eat. Teams of rowdy food-trivia fanatics compete for prizes during Tuesday night’s popular Culinary Pub Quiz at Nectar’s in Burlington. Restaurant Week’s Friday evening fi nale introduces suds lovers to the up-and-coming beer cocktail at “Booze ’n’ Brews.” A brewer from Otter Creek
Brewing Co. leads a demonstration and tasting of the trendy libations at Burlington bar Red Square.
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, trained childcare providers will be on duty the evenings of Friday, April 27, and Saturday, April 28. See page 5 for pre-registration 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 the virtual food drive on our website. Better yet, take out your mobile phone right now and text “FOODNOW” to 52000 and make a $10 mobile donation.
The contribution will show up on your phone bill. In addition to all the love you send Vermont Foodbank this week, Seven Days will donate 10 percent of sponsorship and event proceeds to this worthy cause.
We hope you’re hungry, because it’s almost time to get your fi xe!
Vermont Restaurant Week coincides with
publication of the 2012 edition of 7 Nights: � e
Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout
the year at hundreds of locations in central and
northern Vermont.
APRIL 27-MAY 4T O B E N E F I T
Stick a fork in it!Take a picture of your Restaurant Week meal with a fork stabbed into it. Then upload it to our Facebook page at facebook.com/vermontrestaurantweek. The best photo will win its photographer dinner for two at a participating restaurant!
a field-to-fork festival!
FIND FOODIE EVENTS
vermontrestaurant
week.com
APRIL 27-MAY 4
3
LUNCH DEALSAugust First .............................. 7Barkeaters Restaurant ..........16Big Picture Café and � eatre 22Bluebird Tavern ..........................7Café Provence ......................... 19Charlie’s Rotisserie & Grill .....12City Market/Onion River Co-op .. 7Connie’s Kitchen ....................24Cosmic Bakery & Café ...........25East Side Restaurant, � e ....24El Cortijo Taqueria y Cantina ....8Farmhouse Tap & Grill, � e .... 9Foundry Pub & Grille, � e ..... 27Frida’s Taqueria and Grill ......23Mexicali Grill & Cantina .........14New Moon ............................... 10Our House Bistro.................... 13Pauline’s Restaurant & Café .12Pulcinella’s ...............................12Shepard’s Pie Restaurant .....20Sweetwaters ............................ 11� ree Penny Taproom ........... 27� ree Tomatoes Trattoria —Burlington ............................... 11� ree Tomatoes Trattoria —Williston .................................. 11
$15/PERSONCafé Provence ......................... 19Charlie’s Rotisserie & Grill .....12El Cortijo Taqueria y Cantina ....8Farah’s Place ............................. 9Our House Bistro.................... 13Pauline’s Restaurant & Café .12Prohibition Pig ........................21Pulcinella’s ...............................12Reservoir, � e ..........................21Steeple Market .......................25� ree Penny Taproom ........... 27Two Brothers Tavern ............. 18Union Jack’s .............................12
$25/PERSONBar Antidote ............................17Barkeaters Restaurant ......... 16Bearded Frog, � e .................. 16Belted Cow Bistro, � e .......... 15Big Picture � eater and Café . 22Black Door, � e ...................... 26Black Sheep Bistro..................17
Bobcat Café and Brewery ..... 18Café Provence ......................... 19Cosmic Bakery & Café .......... 25Daily Planet, � e ......................8Das Bierhaus.............................8Duino! (Duende) .......................8East Side Restaurant, � e ... 24El Gato Cantina ........................9Farah’s Place .............................9Farmhouse Tap & Grill, � e ....9Foundry Pub & Grille, � e .....27Frida’s Taqueria and Grill ..... 25Junior’s Italian ........................ 14Kismet .................................... 26La Villa Bistro & Pizzeria ...... 16Mad Taco, � e (Montpelier) 26Mad Taco, � e (Waitsfi eld) ...22Mexicali Grill & Cantina ........ 14Morgan’s Pub & Grill at the � ree Stallion Inn ................. 20One Federal Restaurant & Lounge .................................... 25Our House Bistro.................... 13Pauline’s Restaurant & Café 12Pie in the Sky ......................... 23Piecasso Pizzeria & Lounge 23Prohibition Pig ....................... 21Pulcinella’s .............................. 12Rí Rá Irish Pub ........................ 10Scuffer Steak & Ale House .... 11Shanty on the Shore .............. 11Shepard’s Pie Restaurant .... 20Sweetwaters ............................ 11Texas Roadhouse ................... 14Trader Duke’s .......................... 13Two Brothers Tavern ............. 18Village Cup, � e ...................... 15Windjammer Restaurant and Upper Deck Pub...................... 13Wooden Spoon Bistro ........... 13
$35/PERSON3 Squares Café ........................17A Single Pebble ........................6American Flatbread Burlington Hearth ...................6Arvad’s Grill and Pub ............ 20Bar Antidote ............................17Belted Cow Bistro, � e .......... 15Blue Paddle Bistro ............... 25Bluebird Tavern ........................ 7Café Provence ......................... 19Caroline’s Fine Dining ............ 15Church & Main .......................... 7Farah’s Place .............................9Harrington House Inn and Restaurant ............................. 20Hen of the Wood at the Grist Mill .................................. 21Hourglass at Stowe Mountain Lodge ...................................... 23Kitchen Table Bistro, � e .....22L’Amante ....................................9Lago Trattoria & Catering ... 24Le Belvédère .......................... 24Leunig’s Bistro ........................ 10Michael’s on the Hill .............. 21Monty’s Old Brick Tavern ...... 14Pistou ....................................... 10Positive Pie 2 ......................... 26Red Clover Inn & Restaurant, � e ...................... 19Salt ...........................................27Starry Night Café ....................17� ree Tomatoes Trattoria —Rutland .................................... 19Toscano Café/Bistro ..............22Tourterelle .............................. 18
PARTICIPATING RESTAURANTS PARTICIPATING RESTAURANTS
HNGRY 2 GIV? Donate $10 to Vermont Foodbank right now
from your mobile phone:
text FOODNOW to 52000
A one-time donation of $10 will be added to your mobile phone bill/deducted from your prepaid balance. Message and data rates may apply. All charges are billed by and payable to your mobile service provider.
Browse menus on your phone at:m.vermontrestaurantweek.com
Culinary Pub QuizPlay seven rounds of delicious trivia — including questions about food in music and movies. Hosted by Nectar’s and emcee’d by Top Hat Entertainment, the evening promises plenty of prizes and mountains of gravy fries. Arrive early, 25 tables go fast. Teams encouraged.
Tuesday, May 1, 7:30-10 p.m. at Nectar’s, 188 Main Street, Burlington. Free.
A Food Salon: Unlocking the Food ChainLast year, ac-claimed food writer Barry Estabrook’s book Tomato-land ignited a national dia-logue on indus-trial agriculture. In her books and nationally syndicated food column, food writer Marialisa Calta has ex-plored the food we bring home to our families. Together, they’ll discuss the surprising, hidden stories behind the food we eat, and how we can make better choices for our bodies and our planet.
Complimentary light snacks served at the salon. Beverages from Dreaming Tree wines and Vermont’s own Wolaver’s Fine Organic Ales available for purchase.
Monday, April 30, at New Moon Café, 150 Cherry Street, Burlington. 5:30-7 p.m. $5 donation.
FILE
: MAT
THEW
TH
OR
SEN
Booze ’n’ Brews: Meet the Beer CocktailBeer cocktails are the hottest bar trend you might not have heard of. If you’ve never sipped a Michelada — or even a Black Velvet— then join Otter Creek head brewer Mike Gerhart and Red Square mixologists as they blend Wolaver’s ales into uncommon and deli-cious libations.
Friday, May 4, 6-8 p.m. at Red Square, 136 Church Street, Burlington. Free.
SmackdownSmackdownDessert comes fi rst
at this Restaurant Week-eve kicko�
battle where 10 pastry chefs from every corner of the state compete while foodies feast. Combined scores from celebrity judges — Ben & Jerry’s cofounder Jerry Greenfi eld and pastry chef/author Gesine Bullock-Prado — and votes from you decide the winner of Vermont Restaurant Week’s Signature Sweet. Guests have two hours to taste every tempting dessert, and three tokens with which to choose their favorites — all while enjoying a cash bar and Latin jazz from Burlington psychotropical band Guagua.
Thursday, April 26, 5:30-8:30 p.m. at Higher Ground Ballroom, 1214 Williston Road, South Burlington. Tickets: $8 advance/$10 day of, highergroundmusic.com.
• Robert Alger, Trapp Family Lodge (Stowe)
• Miguel Bernard-Rivera, Chef Papi Gluten Free (Burlington)
• Terry Coolbeth, Connie’s Kitchen (Hardwick)
• Theodora Damaskos, Trap Door Bakehouse & Café (Quechee)
• James Gioia, the Pitcher Inn (Warren)
• Natasha Jerabek, Crazy Russian Girls Bakery (Bennington)
• Jesse Lauer, the Bearded Frog (Shelburne)
• Nick Mahood, Cloudland Farm Restaurant (North Pomfret)
• Mike McCarthy, Cosmic Bakery & Café (St. Albans)
• Phil Merrick, August First (Burlington)
SPECIAL EVENTS
The Chef -testants
FIND FOODIE EVENTS
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week.com
APRIL 27-MAY 4
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THURSDAY, APRIL 26SWEET START SMACKDOWN
Dessert comes fi rst at this Restaurant Week-eve kickoff where 10 pastry chefs from every corner of the state compete and foodies feast. Higher Ground Ballroom, 1214 Williston Road, South Burlington. 5:30-8:30 p.m. Tickets: $8 advance, $10 day of, highergroundmusic.com or 802-652-0777.
FRIDAY, APRIL 27PARENTS NIGHT OUT Affordable care for
children ages 2 through 12 at the Greater Burlington YMCA, 266 College Street, Burlington. 6-8:30 p.m. $10 members, $14 nonmembers. Preregistration required: 862-9622.
SATURDAY, APRIL 28PARENTS NIGHT OUT Affordable care for
children ages 2 through 12 at the Greater Burlington YMCA, 266 College Street, Burlington. 5:30-8 p.m. $10 members, $14 nonmembers. Preregistration required: 862-9622.
*SPRING INDOOR FARMERS MARKET Buy local meat, cheese, bread and baked goods, early microgreens and seedlings, lamb, fi ber and herbal products, tea, chocolates, hot sauces, soaps, clothing and jewelry. Also featuring live piano music and a playground. Big Picture � eater and Café’s Red � eater, 48 Carroll Road, Waitsfi eld. 10 a.m.-2 p.m. Info, 496-8994.
SUNDAY, APRIL 29FOODIE FLICK: EAT DRINK MAN WOMAN
Prescreening cocktail hour with free Chinese delicacies from A Single Pebble and cash bar. See description at left. Palace 9 Cinemas, 10 Fayette Road, South Burlington. Cocktail hour 4:30 p.m., showtime 5:30 p.m. $7. Info, 864-5610.
MONDAY, APRIL 30A FOOD SALON: UNLOCKING THE FOOD CHAIN
Food writer Barry Estabrook, author of Tomatoland, and author Marialisa Calta explore the hidden life of food. New Moon, 150 Cherry Street, Burlington. 5:30-7 p.m. $5 donation. Info, 864-5684.
TUESDAY, MAY 1CULINARY PUB QUIZ Arrive early for seven
rounds of foodie trivia — tables go fast. Nectar’s, 188 Main Street, Burlington, 7:30-10 p.m. Free. Info, 658-4771.
*MAY DAY DINNER: THE FISHMONGER AND THE PRINCE OF PORK A fi ve-course dinner paired with wines from southern Italy, supplied by Calmont Beverage and Vermont Wine Merchants. Ethan Wood of Wood Mountain Fish and Healthy Living Market’s butcher Frank Pace present four courses of seasonal, sustainable seafood and Vermont-raised pork. � ree Tomatoes Trattoria, 83 Church Street, Burlington. 6 p.m. $65 inclusive. Reservations required, 660-9533.
WEDNESDAY, MAY 2*ARVAD’S PUB QUIZ Hosted by Top Hat
Entertainment, sponsored by Long Trail Brewing. Arvad’s Grill & Pub, 3 South Main Street, Waterbury. 7-9 p.m. Free. Info, 244-8973.
IN THE SEASONAL MARKET KITCHEN WITH MICHAEL BENOIT Get hints about buying the freshest in-season produce. Healthy Living Market & Café, 222 Dorset Street, South Burlington. 5:30-8 p.m. $20. Register: 863-2569 ext. 1.
THURSDAY, MAY 3SAUCE BOSS: SECRETS OF A SAUCIER
Learn the art of sauce preparation from Nina Lesser-Goldsmith. Healthy Living Market & Café, 222 Dorset Street, South Burlington. 5:30-8 p.m. $45. Register: 863-2569 ext. 1.
FRIDAY, MAY 4BOOZE ’N’ BREWS: MEET THE BEER
COCKTAIL Finish off Restaurant Week with an uncommon selection of adventurous beer cocktails. Red Square, 136 Church Street, Burlington. 6-8 p.m. No cover. Info, 864-5684.
GIRLS NIGHT OUT: ANTIPASTI You and your best girlfriend will work together to cut, cook, mix, measure, marinate and eat your way to an outstanding plate of traditional Italian fi nger foods. Healthy Living Market & Café, 222 Dorset Street, South Burlington. 5:30-8 p.m. $85/pair. Register: 863-2569 ext. 1.
SATURDAY, MAY 5*CINCO DE MAYO @ THE PUMP HOUSE &
HOTEL JAY COURTYARD Live music by Conscious Roots. Mexican street fare: tacos, shrimp and cheddar snakebites, churros, micheladas and, of course, margaritas. Giveaways from LandShark & Bud Light Lime. 830 Jay Peak Road, Jay. 2-7 p.m. Info, 327-2500.
*RICHMOND CHOCOLATE WALK Taste chocolate treats from 20 participating businesses to benefi t Odyssey of the Mind teams at Camels Hump Middle School. Only 250 tickets sold. $20/person. Info and tickets, [email protected].
Parents’ Night OutEven 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 27, from 6 to 8:30 p.m. and Saturday, April 28, from 5:30 to 8 p.m. Food and bever-age are included in the reduced fee: $10 (members), $14 (nonmembers) per child; ages 2 through 12. Participation is limited to 50 children/night. Preregistration is required.
Call 862-9622 to sign up your kids, and don’t forget to make your dinner reservations ASAP. Weekend tables will fi ll up fast!
Foodie Flick: Eat Drink Man WomanIn Ang Lee’s 1994 Taiwan-ese classic, Eat Drink Man Woman, a wid-owed top chef ’s life revolves around the opu-lent Sunday din-ners he makes for his three adult daughters. The catch — he’s lost his sense of taste. The visual feast features more than 100 Chinese delicacies, sure to heal the family’s broken hearts — and palates.
Arrive early for a free taste of deli-cious Chinese dumplings prepared by A Single Pebble. The cash bar features beverages from Dreaming Tree Wines and Vermont’s own Wolaver’s Fine Or-ganic Ales. And, yes, you can bring your drinks into the theater!
Sunday, April 29, at Palace 9 Cinemas, 10 Fayette Road, South Burlington. Cock-tail hour 4:30 p.m., showtime 5:30 p.m. $7. Info, 864-5610.
* Event is not organized by, nor directly related to, Vermont Restaurant Week.
EVENTS AT A GLANCESPECIAL EVENTS SCHEDULE
BURL
INGT
ONAPRIL 27-MAY 4
6
A Single Pebble133 Bank Street, Burlington, 865-5200
A Single Pebble will o� er its special tasting menu for Restaurant Week. The menu is for the entire table and consists of smaller portions of
regular menu fare, specials and dishes that will never appear anywhere else. What you will 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 either vegetarian or nonvegetarian. Due to the communal nature of the meal, A Single Pebble cannot
accommodate special dietary restrictions or allergies.
This is a sample menu. Restaurant Week o� erings may di� er from those listed below.
C H E F’ S S P E C I A L TA S T I N G M E N U
Dim Sum Platter Featuring two types of dumplings
Mock EelDouble-Garlic BroccoliSpicy Three-River SoupBeijing Street Noodles
Local, Crispy Grandmother’s Egg With Hong Kong SauceJasmine-Tea-Smoked Duck
on Rice Cake NoodleEmperor’s Beef
Grand Marnier Prawns Topped with a candied walnut
Coconut-Milk Tapioca Pudding With Fresh Fruit
$35
A
Single Pebble
Restaurant
A
Single Pebble
Restaurant
Menus in this section will be o� ered April 27-May 4. Reservations are recommended for all restaurants. Find reviews, directions and menu details at vermontrestaurantweek.com.
1st Restaurant Choice Phone 2nd Restaurant Choice Phone Res. Time
Fri., April 27 ............................................................. ................................. ........................................................ .............................. ......................
Sat., April 28 ............................................................. ................................. ........................................................ .............................. ......................
Sun., April 29 ............................................................. ................................. ........................................................ .............................. ......................
Mon., April 30 ............................................................. ................................. ........................................................ .............................. ......................
Tue., May 1 ............................................................. ................................. ........................................................ .............................. ......................
Wed., May 2 ............................................................. ................................. ........................................................ .............................. ......................
Thu., May 3 ............................................................. ................................. ........................................................ .............................. ......................
Fri., May 4 ............................................................. ................................. ........................................................ .............................. ......................
= New to Restaurant Week in 2012
R E S E RVAT I O N
P L A N N E R
American Flatbread —Burlington Hearth
115 St. Paul Street, Burlington, 861-2999
Each course comes with a Zero Gravity beer pairing.
A P P E T I Z E R O P T I O N S
Wild-Ramp VichyssoisePitchfork Farm Microgreens
With pickled fennel, asparagus, roasted red peppers, quinoa, Doe’s Leap feta and aged balsamic
E N T R É E O P T I O N S
Choose one of the following fl at dasbreads, or do half-and-half.
Wild-Ramp Purée, Longwind Farm Tomatoes, Pickled Fiddleheads and Doe’s Leap Chèvre
Duclos & Thompson Farm Curried Barbecue Pork, Apricot Chutney and Spicy Cabbage Slaw
D E S S E RT
Maple Bread Pudding With housemade caramel ice cream
$35
FIND US ON FACEBOOK
Post your
Restaurant Week updates
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Upload photos of your meals (see p. 2) and check in for
daily contests and giveaways.
BURLINGTON
FIND FOODIE EVENTS
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APRIL 27-MAY 4
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= New to Restaurant Week in 2012
$10 LUNCH SPECIAL E N T R É E O P T I O N S
Shaved-Porchetta SandwichWith black garlic-potato soup
Double BurgerWith herb frites
Roasted-Vegetable FlatbreadTopped with herb goat cheese and herbs, served with a side of greens
$35 DINNER MENUA P P E T I Z E R O P T I O N S
Baked Spring Onion SoupBaby-Arugula Salad
With beet vinegar, candied almonds and goat cheese
Hot OystersWith foie-gras aioli, cranberry salt
and stinging nettles
E N T R É E O P T I O N S
Hand-Cut MacaroniWith peas, morels and sheep cheese
Goat BurgerWith Vermont feta, harissa and
spinach pesto
Butter-Poached CodServed with pickled carrot,
rock shrimp and miner’s lettuce
D E S S E RT O P T I O N S
Butterscotch Pot de CrèmeWith hazelnut brittle
Cream-Cheese Ice CreamTopped with blueberry sauce
Bluebird Tavern86 St. Paul Street, Burlington, 540-1786
Church & Main154B 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
Wild-Mushroom CappuccinoWild mushrooms, local cream, spinach and nutmeg foam
Maple-Glazed Pork BellyWinding Brook Farm pork, sunny-side egg and ham
House-Cured Salmon GravlaxWith white asparagus and sauce gribiche
E N T R É E O P T I O N S
Potato-Crusted Day-Boat CodWith kale purée and chorizo-smoked-paprika oil
Grilled Chicken StatlerWith butter-braised radishes, fi ddlehead pesto and sunchoke silk
English-Pea AgnolottiEnglish-pea and mascarpone fi lling, brunoise carrots, tru� e-butter sauce,
and Parmesan foam
D E S S E RT O P T I O N S
Lemon-Poppy-Seed Strawberry ShortcakePassion-Fruit Panna Cotta
$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
Spicy Spring SandwichToasted sourdough bread smeared with spicy pepper relish mayo
and hummus, plus provolone, lettuce, tomato and banana peppers for an extra kick
AVAILABLE VEGETARIAN ($5.99) OR WITH SALAMI ($7.99)
August First149 S. Champlain Street, Burlington, 540-0060
Closed Sunday.
LU N C H S P E C I A L
Cup of SoupChoices change daily
Any Sandwich on Our New Rosemary RollChoices include turkey or ham bistro, curried chicken or tofu salad,
BLT, salmon salad, and veggie and cheese
Chewy Double Ginger Cookie
$10
BURL
INGT
ON
TWEET YOUR EATING
ADVENTURES!Tag your
tweets with#vtrw
FOLLOW US!@vtrestoweek
APRIL 27-MAY 4
8
Das Bierhaus175 Church Street, Burlington, 881-0600
Closed Monday.
A P P E T I Z E R
Haus SalatOrganic spring greens, crushed walnuts and dried cranberries,
tossed in our homemade Vermont maple-balsamic dressing and topped with freshly grated Romano cheese
and cracked peppercorn
E N T R É E O P T I O N S
Each entrée comes with choice of one side dish: red cabbage,
käsespätzle, fries, potato salad, grilled asparagus or sautéed green beans.
SauerbratenCuts of bottom round beef
marinated with red wine, aromatic spices and vegetables
Chef’s recommended side: red cabbage
RouladenSlices of hand-tenderized fl ank steak rolled with seasoned brisket, stu� ed
with a blend of bacon, onion and pickles, and served with a tomato-
vegetable sauceChef’s recommended side: käsespätzle
Penne and CheeseWith grilled asparagus
Chef’s recommended side: sautéed green beans
D E S S E RT
Apfel Fritter à la ModeChopped apples are battered and
fried, tossed in cinnamon sugar, then drizzled with our hausmade honey-
bourbon sauce and served with vanilla ice cream
$25
Daily Planet15 Center Street, Burlington, 862-9647
A P P E T I Z E R O P T I O N S
Warm Baby-Leek SaladWith candied pecans, Boucher Family Farm Gore-Dawn-Zola
and sherry vinaigrette
Braised-Short-Rib AranciniWith pomodoro sauce and roasted Anaheim peppers
“Lox Bagel”Arctic char tartare, creamy chèvre and bagel chips
E N T R É E O P T I O N S
Lamb-Shank SlidersWith kimchee, charred ramp aioli and malt vinegar chips
Potato-Crusted Tofu ChopVermont Soy tofu with rainbow chard and whole-grain mustard crème
Olive-Oil-Poached TunaWith preserved lemon, white-bean-and-pancetta ragout and garlicky kale
D E S S E RT O P T I O N S
Maple-Pecan-Praline Ice Cream SandwichRhubarb-Mascarpone Parfait
$25
¡Duino! (Duende)10 N. Winooski Avenue, Burlington, 660-9346
¡Duino! (Duende) will tour the world during Vermont Restaurant Week. A new menu will be available every night, fi lled with the freshest, fi nest fi rst pickings of all the local meats, cheeses and produce from Vermont farmers.
Menus will be posted on the ¡Duino! (Duende) Facebook page one day before it is available, served from 6 p.m. to 10 p.m.
CUISINE SCHEDULEA P R I L 2 7 & 2 8
Mediterranean/European cuisine
A P R I L 2 9 & 3 0
South American cuisine/Southern comfort food
M AY 1 & 2
Ethiopian cuisine
M AY 3 & 4
Far East/Asian cuisine
$25
EXAMPLES FROM CURRENT MENUA P P E T I Z E R O P T I O N S
Duende Salad (Vermont)Tostones (Cuba)
Corn Fritters (Thailand)
E N T R É E O P T I O N S
Mushroom Burger (Nepal)Chicken and Wa� es (USA)
Dancing Noodles (Korea)
D E S S E RT O P T I O N S
Baklava (Mediterranean)Churros (Mexico)
Shin Bo Milkshake (Asia)
El Cortijo Taqueria y Cantina189 Bank Street, Burlington, 497-1668
$10 LUNCH SPECIALTAC O O P T I O N S
Choice of two, served with Spanish rice and frijoles
EspinacasLocal spinach, foraged ramps, house-made queso blanco and salsa taquera
Lonja de PuercoGuajillo-and-honey-glazed local pork belly, Hakurei turnips and
braised cabbage
ClamaresCrispy Rhode Island squid
and organic Maine beans with chimichurri
$15 DINNER MENUA P P E T I Z E R O P T I O N S
Copa de SopaCup of tortilla soup, Champlain
Valley Creamery queso fresco and sour cream
Verduras en EscabecheHouse-pickled veggies
EnsaladitaLocal greens and radishes with
scallions, cabbage, sweet potatoes and citrus vinaigrette
TAC O S
Choice of two, served with Spanish rice and frijoles
Options at left.
D E S S E RT O P T I O N S
Flan, Churros or Spicy Brownie
BURLINGTOIN
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APRIL 27-MAY 4
9
The Farmhouse Tap & Grill160 Bank Street, Burlington, 859-0888
$10 LUNCH SPECIAL E N T R É E O P T I O N S
Vermont Soy and Mushroom Burger
With house yogurt, cabbage slaw and local sprouts
Housemade Ham SandwichOn Red Hen Baking Co. baguette,
with Grafton cheddar, house mustard and pickled
red onions
Pasture-Raised-Chicken Salad
With Vermont cranberries, local greens, cloth-bound cheddar
and cider vinaigrette
$25 DINNER MENUA P P E T I Z E R O P T I O N S
Green SaladLocal greens, Jericho Settlers Farm baby fennel, Doe’s Leap chèvre and
herb vinaigrette
Marinated Local Spring Vegetables
With pistachios and vinaigrette
Misty Knoll Farms Popcorn Chicken
With buttermilk aioli and local greens
E N T R É E O P T I O N S
Smoked Jericho Settlers Farm Garlic SausageOn a housemade bun with
Farmhouse sauerkraut
Farmhouse Veggie BurgerWith cabbage slaw, basil aioli and
Pitchfork Farm microgreens
Handmade Maplebrook Farm Ricotta Gnocchi
With foraged mushrooms and spring garlic
D E S S E RT O P T I O N S
Lavender Panna CottaWith shortbread and whipped
crème fraîche
Rhubarb Upside-Down CakeWith Island vanilla ice cream
Chocolate-Stout CakeWith stout anglaise
L’Amante126 College Street, Burlington, 863-5200
To best utilize the freshest seasonal produce, the chef changes the menu daily.
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 Chili 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
El Gato Cantina169 Church Street, Burlington, 540-3095
A P P E T I Z E R O P T I O N S
GuacamoleWith fresh avocado, lime, cilantro,
onion and tomato
Adobo ShrimpGulf shrimp, New Mexican chiles
and avocado salad
Local TaquitosBoyden Farm beef or
Misty Knoll Farms chicken rolled in corn tortillas, crispy fried,
served with house guacamole and local sour cream
Taco SaladFresh greens, black beans, tortilla chips, pico de gallo,
sour cream and guacamole with cilantro-lime vinaigrette
E N T R É E O P T I O N S
Local ChicharrónesSlow-braised, crispy-fried Vermont
Family Farms pork belly served with sweet-potato and poblano-
pepper mash, topped with red-onion jalapeño vinegar
Vera Cruz-Style Red SnapperSeared red snapper topped with a
sweet-and-spicy tomato, caper and olive sauce, served with rice
and beans
Misty Knoll Farms Chicken Mole
Roasted local chicken, smothered in house mole sauce, served with rice,
beans and soft corn tortillas
Boyden Farm Beef EnchiladasChipotle-braised local beef rolled in corn tortillas, topped with roasted-
pepper cream sauce, served with rice and beans
She� eld Seitan BurritosAncho-chili-glazed local seitan,
fresh veggies and black beans stu� ed in a fl our tortilla, topped with warm
verde salsa
D E S S E RT O P T I O N S
Tres Leches CakeVanilla Flan
Crispy SopaipillasWith housemade ice cream
Banana Flautas
$25
Farah’s Place147 N. Winooski Avenue, Burlington, 540-3093
Closed Monday.
$15 & $35 DINNER MENU FOR TWO A P P E T I Z E R O P T I O N S
(Add black olives or feta free)
Green SaladLettuce, tomato, cucumber, carrots
and red cabbage with spicy house dressing
ShiraziDiced tomato, red onion, cucumber
and parsley with lemon-juice and olive-oil dressing
$ 3 5 E N T R É E
Braised Lamb Shank for TwoServed over sabzi polo, rice mixed
with fresh dill, parsley, cilantro and fava beans
$ 1 5 E N T R É E
Tah Chin for TwoSa� ron rice fi lled with tangy chicken, yogurt and egg, and
showered with dried barberries
$25 FALAFEL DINNER FOR TWOA P P E T I Z E R
Appetizer Sampler PlateChoices include vegetarian or meat dolmes (stu� ed grape leaves), mirza
ghasemie (eggplant dip), kashk o’ bademjan (sautéed eggplant), must
o’ khiar (cucumbers in yogurt), borani spinach (spinach-yogurt
dip), hummus and torshi (pickled vegetables)
E N T R É E
Falafel Plate for TwoSix chickpea patties with house
salad and fl u� y bread from A Taste of Europe
D E S S E RT FO R A L L M E A L S
BaklavaServed with elegant Persian-style tea
BURL
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Leunig’s Bistro & Café115 Church Street, Burlington, 863-3759
A P P E T I Z E R O P T I O N S
House SaladBaby greens, Belgian endive, parsnip frites and maple vinaigrette
Soup au PistouFrench vegetable and white-bean soup, with Asiago and pesto
Onion-Soup GratinéeA bistro classic, with beef broth and a blend of cheeses
E N T R É E O P T I O N S
Beef WellingtonPeppadew-Dusted Caulifl ower “Steak”
Pan-roasted caulifl ower topped with roasted tomato, Kalamata olives, chickpeas, caulifl ower relish and cashew-nut “cheese,” and served
with caper-tomato-quinoa pilaf and sautéed baby spinach
Steak FritesMarinated grilled steak with port-wine demi-glace,
horseradish sauce and French fries
D E S S E RT O P T I O N S
Housemade Chocolate Tru� eHousemade French Macaron
$35
New Moon150 Cherry Street, Burlington, 383-1505
Closed Saturday.
$10 LUNCH SPECIALPlease select from two of the three
categories listed. All meals come with a mini cupcake of your choice, includ-
ing vegan and gluten-free options.
H A L F- S A N DW I C H O P T I O N S
Chicken Caesar ClubTomato, Basil and Mozzarella
Nantucket ChickenSourdough, avocado, blue-cheese
crumbles, tomato and freshcracked black pepper
Vegan Curried- Chickpea Salad
Red Hen Baking Co. 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
SpinachSpinach, sliced mushrooms, red onions, hard-boiled egg, turkey
bacon and feta vinaigrette
CaesarRomaine, Parmesan, toasted
croutons, fresh-cracked black pepper and Caesar dressing
Vegan Red and GreenField greens, tomatoes, tofu, fresh
basil, strawberries, cucumbers and balsamic vinegar
S O U P O P T I O N S
Choices change daily; this is a sample menu.
Chicken and DumplingTomato Bisque
Tru� ed Corn Chowder Wheat Bean Florentine Creamy Potato-GarlicCreamy Potato-Garlic
Pistou61 Main Street, Burlington, 540-1783
This is a sample menu. Restaurant Week o� erings may di� er from those listed below.
To take advantage of the freshest seasonal produce, the chef will determine the Restaurant Week menu nightly.
Closed Monday.
A P P E T I Z E R O P T I O N S
Arugula SaladWith fennel, citrus and almonds
Celery-Root and Parsnip SoupWith almond oil and lemon
E N T R É E O P T I O N S
Lamb ShoulderWith glazed ricotta gnudi, beets and herb jus
Misty Knoll Farms ChickenWith mashed potatoes, spinach and jus
D E S S E RT O P T I O N S
Espresso Panna CottaWith hazelnut granola and chocolate
Assortment of House Ice Creams and Sorbets
$35
Rí Rá Irish Pub123 Church Street, Burlington, 860-9401
A P P E T I Z E R O P T I O N S
Deep-Fried Artichoke HeartsWith lemon-thyme aioli
Grilled Shrimp With Fennel Slaw
E N T R É E O P T I O N S
Three-Mushroom-Roasted-Tomato FlorentineWith herbed polenta
Grilled Cilantro-Lime ChickenWith mashed potatoes and sautéed vegetables
Top Sirloin SteakWith balsamic-roasted onions and house French fries
D E S S E RT O P T I O N S
Bailey’s Chocolate MousseRice Pudding
$25
PMS 8941 C
PMS 426 C
BURLINGTON • WILLISTON
FIND FOODIE EVENTS
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APRIL 27-MAY 4
11
Sweetwaters120 Church Street, Burlington, 864-9800
$10 LUNCH SPECIALE N T R É E O P T I O N S
Boyden Farm Beef BurgerChar-grilled Boyden beef, Blythdale
Farm Green Mountain Gruyère cheese and white-tru� e-Parmesan
frites
Smoked Misty Knoll Farms Chicken Salad
House-smoked Misty Knoll chicken, dried cranberries, toasted almonds,
red peppers and celery with Bibb lettuce in a strawberry vinaigrette
Tomato Soup and Grilled Cheese
$25 DINNER MENUA P P E T I Z E R O P T I O N S
Housemade Charcuterie Plate
Chef ’s selection of homemade sausages and pâtés served with
cornichons, dried-cherry compote and homemade focaccia bread
Artichoke, Spinach and Brie Dip
Blythdale Farms Brie, artichoke hearts, spinach, garlic and O Bread
Bakery toasted baguette
Long-Trail-Beer-Braised Mussels
Jumbo Maine mussels, Sweetwaters Brown Ale, North Country
Smokehouse chorizo sausage, shaved fennel, fresh herbs and
crispy frites
E N T R É E O P T I O N S
Pan-Seared SalmonFilet of Atlantic salmon, Nitty Gritty
Grain Company polenta fries and tomato-caper relish
Arugula-Pesto PastaPenne pasta, cremini mushrooms,
grape tomatoes, homemade arugula pesto and Maplebrook Farm feta
Boyden Farms Bistro SteakBoyden Farm rosemary- and garlic-
marinated bistro steak, Cabot sharp-cheddar mashed potatoes, Shelburne
Vineyard red-wine demi-glace and vegetable du jour
D E S S E RT O P T I O N S
Vermont Maple Crème BrûléeMint-Chocolate-Chip Bomb
Ice Cream
Scu� er Steak & Ale House148 Church Street, Burlington, 864-9451
A P P E T I Z E R
Housemade, Braised Short-Rib RavioliWith olives, roasted fennel, Parmesan and natural jus
E N T R É E
Grilled Sockeye SalmonCouscous with butter and herbs, Romano beans,
and roasted-cherry-tomato vinaigrette
D E S S E RT
Flourless Chocolate TorteWith crunchy caramel sugar cup, chocolate sauce
and whipped cream
$35
Shanty on the Shore181 Battery Street, Burlington, 864-0238
A P P E T I Z E R
Rhode Island CalamariBoston Loligo squid, lightly breaded, fried and tossed with banana peppers,
garlic butter, salt and pepper
E N T R É E
Maple-Ginger SalmonAtlantic salmon, broiled in pure Vermont maple syrup
and fresh, chopped ginger
D E S S E RT
Shanty PieOur very own homemade chocolate mousse pie
$25
Three Tomatoes Trattoria83 Church Street, Burlington 660-9533
Three Tomatoes TrattoriaMaple Tree Place, 192 Boxwood Street, Williston 857-2200
$10 ITALIAN STREET FOOD LUNCHAlfresco dining on the outdoor patio.
Insalata Verde e Pomodoro CrudoSalad greens from Intervale farmers with Long Wind Farm organic tomatoes
Wood-Fired Umbrian Sausage Grinder With Broccoli Rabe
Vermont Salumi sausage with broccoli rabe on a Red Hen Baking Co. grinder roll
Pistachio GelatoFresh Vermont-made gelato
BURL
INGT
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APRIL 27-MAY 4
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Union Jack’s370 Shelburne Road, Burlington, 652-9828
A P P E T I Z E R O P T I O N S
Homemade ChiliTossed Salad
E N T R É E O P T I O N S
Traditional British Fish and ChipsFresh haddock in our house batter with thickly-cut fries —
a family recipe, straight from the UK!
Chicken CurryMildly spiced, homemade Indian curry with rice
D E S S E RT
Freshly Baked CookieAsk for it battered and fried
$15
Charlie’s Rotisserie & Grill1160 Williston Road, South Burlington, 862-1211
$10 LUNCH SPECIALChoice of Homemade Side Dish, Grilled Wrap and Dessert
$15 DINNER MENUA P P E T I Z E R O P T I O N S
Caesar SaladRomaine hearts, garlic croutons,
fresh bacon bits and Asiago cheese
Charlie’s Classic Garden Salad
Romaine hearts, tomato, cucumber and red onion
E N T R É E O P T I O N S
Four-Bone Rack of Ribs With Choice of Two Sides
Coated with our homemade dry rub and slow-cooked for eight hours to
fall-o� -the bone perfection, fi nished on the grill with homemade Vermont
Honey BBQ Rib Sauce, and served with choice of two sides
1/4 Rotisserie Chicken Dinner With Choice of
Two SidesOur famous rotisserie chickens are
lightly seasoned and then slow-cooked for three hours making them
tender, juicy and fl avorful
Choice of Half-Pound Angus Burger With Choice of One Side
Varieties include hamburger, cheeseburger, bacon cheeseburger,
blue-cheese burger, BBQ burger, Cajun ranch burger and spicy ranch
burger
D E S S E RT O P T I O N S
Apple PieChocolate Cake
Berry Cheesecake
Pauline’s Café1834 Shelburne Road, South Burlington, 862-1081
$10 LUNCH SPECIAL Choose appetizer or dessert
A P P E T I Z E R
Soup du JourMade fresh from the fi nest
provisions
E N T R É E O P T I O N S
Local Beef Tongue and Wild Watercress on Rye
Vegan DumplingIn a fragrant broth with lily root
and shoots
$15 OR $25 DINNER MENUA P P E T I Z E R
Beet SaladLewis Creek Farm beets with
chèvre, local winter greens, balsamic dressing and spiced walnuts
$ 1 5 E N T R É E O P T I O N S
Vermont Chevon Goat and Chickpea Curry
With wild watercress
Vegan DumplingIn fragrant broth with lily root
and shoots
$ 2 5 E N T R É E
Crawford Family Farm Veal Medallion
With Jasper Hill Bayley Hazen blue, gnocchi and foraged mushrooms
D E S S E RT O P T I O N S FO R LU N C H & D I N N E R
Vegan Chocolate Pot de CrèmeVegan Coconut, Almond and Flax Pudding
Flourless Chocolate CakeServed warm with crème anglaise and whipped cream
Sorbet Selection
Pulcinella’s100 Dorset Street, South Burlington, 863-1000
See online menu for full descriptions. Closed for lunch on Monday.
$15 LUNCH SPECIAL Z U P PA
Zuppa del GiornoA bowl of any one of our daily soup
inspirations
PA N I N I O P T I O N S
Includes mesclun salad.
Melanzane (eggplant)Petto di Pollo (chicken)Prosciutto e MozzarellaPomodoro e Mozzarella
Salsiccia e Broccoli Rapini (sausage)Funghi e Spinaci
(mushrooms)Polpette Parmigiana
(meatball)Pancetta, Pomodoro e Rucola
Pollo alla Parmigiana (chicken)
D O L C E
Sorbetto
$25 DINNER MENUP R I M I O P T I O N S
Insalata VerdeZuppa del Giorno
S E C O N D I O P T I O N S
Petto di Pollo FranceseEgg- and lemon-battered chicken
scallopine sautéed with white wine, lemon and cream
Filetto di Merluzo Incrostato di Patate e Pesto
Pan-roasted Alaskan cod fi let, encrusted in potato and pesto
Cannelloni alla FiorentinaPasta sheets rolled and fi lled
with spinach, ricotta, Asiago and Parmesan
D O L C E
SorbettoA scoop of pastry chef Jen’s
seasonal sorbet
SOUTH BURLINGTON • WINOOSKI
FIND FOODIE EVENTS
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APRIL 27-MAY 4
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Trader Duke’s1117 Williston Road, South Burlington, 660-7523
A P P E T I Z E R O P T I O N S
New England Clam ChowderPoached-Pear and Spinach Salad
With spicy candied walnuts, cinnamon-poached pear,strawberries, mandarin orange and balsamic dressing
Vermont-Goat-Cheese and Roasted-Garlic Tartlet
E N T R É E O P T I O N S
Duke’s Lobster RollPortobello Mushroom Napoleon
Layered with a mix of artichoke, spinach, pepper-jack cheese and roasted-red-pepper sauce, served with cheese-stu� ed cannelloni
Braised Beef RouladeFilled with Dijon mustard, smoked bacon, onion and tomato,
served with au jus
D E S S E RT O P T I O N S
DoubleTree Chocolate-Chunk CheesecakeHome-Baked Peach Cobbler
$25
Wooden Spoon Bistro1210 Williston Rd., South Burlington, 399-2074
Closed Monday.
A P P E T I Z E R O P T I O N S
Steamed MusselsWith chorizo, white wine, basil,
garlic and grilled bread
Wooden Spoon Crudité PlateWhite-bean-herb spread and grilled
vegetables with crostini
WingsChoice of hot, medium or Redz jerk
sauce, served with ranch or blue-cheese dip
Cornmeal-Dusted OystersServed with tru� e rémoulade
E N T R É E O P T I O N S
Grilled Rainbow TroutWith marinated artichokes,
asparagus, fi ngerling potatoes and rosemary-balsamic vinaigrette
Vermont-Beef Short RibsWith sautéed spinach, maple-rhubarb reduction and chive
whipped potatoes
Purple-Potato GnocchiWith roasted spring vegetables,
fresh herbs and white-wine butter
D E S S E RT O P T I O N S
Flourless Chocolate CakeWith housemade vanilla ice cream
Raspberry-White-Chocolate Cheesecake
$25
Wooden Spoon Bistro
The Windjammer Restaurant and Upper Deck Pub
1076 Williston Road, South Burlington, 862-6585
See online menu for optional wine pairings.
A P P E T I Z E R O P T I O N S
Sea Scallops Wrapped in Bacon
With citrus-cracked-pepper sauce and aged balsamic reduction
Vermont Chèvre BruschettaHousemade Vermont chèvre
boursin, caramelized cippolini onions, sun-dried and Roma-tomato relish, fresh basil and olive mosto oil
on grilled crostini
Artisan Cheese BoardThree chef-selected
Vermont artisan cheeses
E N T R É E O P T I O N S
Salad bar is included with all entrées.
Chicken GranchioPanko-crusted and tenderized
chicken breast layered with lump crab meat, Italian roasted peppers and baby spinach, fi nished with a
toasted-walnut-pesto cream sauce
Salmon DolceDijon-and-sweet-potato-crusted
Atlantic salmon fi let, fi nished with fresh ginger-and-honey glaze
Bleu Bistro SteakSeasoned with our house rub and topped with balsamic onions and
crispy pancetta, fi nished with Gorgonzola cream sauce
Vermont RavioliLocal roasted-bell-pepper and
smoked-mozzarella ravioli, tossed with vine-ripened tomatoes and imported olives, in a fi re-grilled-asparagus cream sauce, fi nished
with crispy fried onions
D E S S E RT O P T I O N S
24-Karat CakeChef JJ’s soon-to-be-world-famous
layered carrot cake
Belgian-Chocolate- Kahlua Mousse
A rich, housemade favorite, with Belgian chocolate and Kahlua
$25 (+$15 FOR WINE PAIRING)local , f resh, or iginal
1076 Williston Road, S. Burlington
862.6585www.windjammerrestaurant.com
www.facebook.com/windjammerrestaurant
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Competitionfor the best chicken
wing sauce recipe. Visit our Facebook
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Our House36 Main Street, Winooski, 497-1884
$10 LUNCH SPECIALLunch Snack Mac
Eight-ounce house mac & cheese, paired with your choice of a cup
of tomato-basil soup or a half-size house salad
AND
Vermont Mud Pie
$15 DINNER MENUBaby Spinach Salad
With strawberries, candied pecans, red onions, Vermont goat cheese and
lemon-honey-poppyseed dressing
AND
Choice of Specialty Mac ’n’ Cheese
See online menu for meat and veggie options.
$25 DINNER MENUA P P E T I Z E R O P T I O N S
Twisted WingsWhole wings with your choice of
barbecue, teriyaki, garlic-Parmesan, bacon or Bu� alo sauce
Crab Cobb SaladChopped cucumber, tomato, hard-
boiled eggs and bacon with crumbled blue cheese and lump crabmeat on a bed of crisp romaine with avocado-
lemon vinaigrette
E N T R É E
Choice of Specialty Mac ’n’ Cheese
See online menu for meat and veggie options.
D E S S E RT O P T I O N S
Vermont Mud PieBen & Jerry’s Dublin Mudslide
and chocolate ice creams layered on a cookie crust and topped with
chocolate ganache
Deep-Fried PB&JChocolate-drizzled, golden-battered peanut-butter-and-strawberry-jelly sandwich served with a Flu� frappé
for dipping or drizzling
WILL
ISTO
N •C
OLCH
ESTE
RAPRIL 27-MAY 4
14
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daily contests and giveaways.
Monty’s Old Brick Tavern7921 Williston Road, Williston, 316-4262
Monty’s Old Brick Tavern is o� ering a choice of any appetizer, entrée and dessert for $35 during Restaurant Week. Below are just some of the
choices, with additional specials each day. Closed Monday.
A P P E T I Z E R O P T I O N S
Thai SpareribsDry-rubbed spareribs, grilled and
topped with hoisin sauce
Monty’s MusselsPan-roasted mussels with garlic,
shallots, tomatoes, pancetta, lemon and caramelized onions, served with
grilled bruschetta
Daily Egg RollChef ’s creation of the day
Root SaladRutabaga, assorted beets, parsnip,
radish, Vermont chèvre and candied walnuts, tossed with housemade
maple-balsamic vinaigrette
E N T R É E O P T I O N S
Roast-Pork CalzoneFive-spice-seasoned, slow-roasted pulled pork, spinach, caramelized onions, tomatoes and mozzarella,
with marinara sauce and a side Caesar salad
Hanger SteakMarinated, all-natural, local hanger
steak, chargrilled and served over gnocchi and blistered haricot
verts with verde sauce
Chicken and DumplingsCreamy chicken and chorizo with
dumplings, peas, carrots and celery
Eggplant ParmigianaGrilled eggplant, tomatoes, ricotta,
spinach and Parmesan, stacked over homemade marinara sauce
D E S S E RT O P T I O N S
Chocolate-Chip Cookies and Ice CreamCrème Brûlée
$35
Mexicali Grill & Cantina28 Walnut Street, Maple Tree Place, Williston, 879-9492
$25 DINNER MENUA glass of Dreaming Tree wine
or pint of Wolaver’s Ale is included with each meal. Dinner without a
drink costs $20.
A P P E T I Z E R O P T I O N S
Queso DipA rich, creamy blend of Grafton aged
cheddar cheese, roasted poblano peppers and green chiles, served
with warm tortilla chips
Shredded-Chicken-and-Tomato Soup
E N T R É E O P T I O N S
Grilled-Chicken-and-Portobello Quesadilla
A fl our tortilla grilled and stu� ed with grilled chicken, sautéed
portobello mushrooms, Monterey cheese and roasted-red-pepper
sauce, served with your choice of sides
Vermont Cheddar and Spinach Tamales
Fresh masa tamales fi lled with organic spinach and Cabot habanero
cheddar cheese, steam-cooked and served with your choice of sides
Roasted-Summer-Squash-and-Zucchini Burrito
Grilled summer squash and zucchini rolled in a burrito with red peppers,
red onions, roasted-garlic black beans and guacamole, served with
your choice of sides
D E S S E RT O P T I O N S
Vermont Cider SopaipillasFried masa dough made with
Vermont apple cider and served with vanilla ice cream
Bananas Foster XangoA fl our tortilla fi lled with cheesecake
and bananas, cooked in rum and sugar, deep-fried, and served with
vanilla ice cream
$10 LUNCH SPECIALChoose any item from two of the three courses above.
Texas Roadhouse225 Interstate Corporate Center, Williston, 288-1110
A P P E T I Z E R O P T I O N S
Fried PicklesBasket of pickle chips, hand battered and golden fried
Cactus BlossomOur signature hand-battered, golden-fried onion
Grilled ShrimpSkewer of shrimp, seasoned to perfection and drizzled with homemade
lemon butter
E N T R É E O P T I O N S
Each entrée is served with your choice of two made-from-scratch side items.
Twelve-Ounce Fort Worth RibeyeBarbecue Chicken and Ribs Combo
Six-Ounce Dallas Filet
D E S S E RT O P T I O N S
Big Ol’ BrownieGranny’s Apple Classic
$25
Junior’s Italian85 S. Park Drive, Colchester, 655-0000
A P P E T I Z E R
Garden Salad and Freshly Baked Focaccia
E N T R É E O P T I O N S
Scallops a la VodkaSeared scallops in vodka cream sauce, sauteéd with prosciutto,
onions and mushrooms, then pan-tossed with marinara and penne
pasta
Steak PizzaiolaMarinated, grilled bistro steak with red onions, garlic, mushrooms and
rich tomato demi-glace
Salmon RivieraSautéed in rich Dijon cream sauce with sun-dried tomatoes and fresh
basil over capellini
D E S S E RT O P T I O N S
TiramisuLadyfi nger sponge infused with
Kahlua and espresso, layered with whipped cream and marscarpone
Crème BrûléeBaked custard with a thin,
caramelized-sugar top
Mousse CupRich and creamy Italian-style
mousse
$25
ESSEX JUNCTION • JERICHO
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The Belted Cow Bistro4 Park Street, Essex Junction, 316-3883
Chef John Delpha’s championship barbecue is also available with an advance order. Closed Sunday and Monday.
A P P E T I Z E R O P T I O N S
Roasted-Beet, Endive and Arugula SaladWith blue-cheese vinaigrette
Purée of Asparagus SoupWith roasted mushrooms and Vermont bacon
Smoked Chicken WingsWith house rub and agave-nectar glaze
E N T R É E O P T I O N S
Smoked-Chicken SandwichOn Texas toast with hand-cut Yukon gold fries
Asparagus-and-Mushroom RisottoWith local pea shoots and Parmesan
Seared Atlantic Salmon (+10)With parsley risotto and chive crème fraîche
Grain-Fed Roasted Chicken Breast (+10)With roasted garlic, chive smashed potatoes and asparagus
Grilled Hanger Steak (+10)With blue-cheese butter and hand-cut Yukon gold fries
D E S S E RT
Milk-Chocolate MousseWith Amarena cherries
$25
Caroline’s Fine Dining30 Route 15, Jericho, 899-2223
Enjoy suggested wine pairings for an additional $20. Closed Tuesday.
A P P E T I Z E R
Asparagus DuetSesame-grilled asparagus, white asparagus, Asian farro salad,
shaved fennel and orange vinaigrette Montinore Borealis, Willamette Valley
E N T R É E O P T I O N S
Ratatouille With Vermont Butter & Cheese Creamery BijouWith fennel, asparagus, leeks, eggplant, bell peppers, red onion, tomatoes,
basil foam, toasted pine nuts and balsamic reduction
Beef Tenderloin Topped With Chestnut and Mt. Mansfi eld Creamery Halfpipe Crust
With balsamic and bacon-braised Tuscan kale, roasted fi ngerling potatoes, and creamed white-tru� e marinara
Sella Mosca Terra Rare Reserve, Sardinia
D E S S E RT
Chocolate and Banana BeignetsWith Ben & Jerry’s vanilla ice cream and dark-rum-raisin sauce
Citizen Cider, Essex, Vermont
$35
The Village Cup30 Route 15, Jericho, 899-1730
Additional $10 for Vermont beer pairings.
A P P E T I Z E R O P T I O N S
Tea-Smoked-Salmon CrostiniServed with a shaved-fennel and mixed-green salad, tossed in an
orange-and-herb vinaigrette
Zucchini-Corn FrittersCrispy fritters served with a spicy
dipping sauce and spring greensEquinox Pilsner, Northshire Brewery,
Bennington, Vt.
E N T R É E O P T I O N S
Seared Mahi-MahiServed over roasted, red-pepper
mashed potatoes, grilled broccolini and wilted arugula, with a blood-
orange buerre blanc
Spring Ratatouille With Vermont Butter &
Cheese Creamery BijouWith fennel, asparagus, leeks,
eggplant, bell peppers, red onion, tomatoes, basil foam and balsamic
reductionShed Mountain Ale, Middlebury, Vt.
D E S S E RT
Choice of Housemade Dessert From Our Case
Citizen Cider, Essex, Vt.
$25
Websterville, Vermont 05678vermontcreamery.com
D E F I N I N G C R E A M E R Y :
fresh goat cheese
4tRWG-vtbutterandcheese12.indd 1 4/13/12 3:04 PM
SHEL
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APRIL 27-MAY 4
16
Barkeaters Restaurant97 Falls Road, Shelburne, 985-2830
Closed Monday.
$10 LUNCH SPECIALCalifornia BLT
Bacon, lettuce, tomato, red onion, avocado and basil-pesto mayo
on toasted marble rye, with a side of sweet-potato fries
$25 DINNER MENUA P P E T I Z E R O P T I O N S
Sautéed PEI MusselsPrepared with Vermont butter,
garlic, lemon and white wine, served with grilled baguette
Spicy Veggie Egg RollsAssorted fresh vegetables, soy,
ginger, citrus, sambal and cilantro with sweet-chili dipping sauce
Beet-and-Goat-Cheese Salad
E N T R É E O P T I O N S
Rock-Lobster FettuccineSweet lobster meat and rock
shrimp with butter, shallots, lemon, cream, parsley and Parmesan over
fettuccineAdd a fi ve-ounce glass of Joel Gott
Sauvignon Blanc for $8.00
Grilled Quail With Quinoa and Roasted-Butternut-
Squash SaladMarinated and grilled quail served
atop a salad of quinoa, roasted butternut squash, toasted almonds
and green onions, fi nished with apple-cider syrup
Add a fi ve-ounce glass of Chateau La Croix du Duc Merlot/
Cabernet for $6.75
Steak FritesFlat-iron steak with caramelized
onions, pub fries and au jusAdd a fi ve-ounce glass of
Dead Canyon Ranch Cabernet Sauvignon for $8.
D E S S E RT O P T I O N S
Apple Pie à la ModeMolten Lava Cake à la ModeBowl of Ice Cream or Sorbet
The Bearded Frog5247 Shelburne Road, Shelburne, 985-9877
A P P E T I Z E R O P T I O N S
Chilled Spring Pea SoupWith lavender crème fraiche
Baby Mixed GreensDressed in lemon-herb vinaigrette,
with Vermont chèvre crostini
Chipotle-Black-Bean DipWith housemade queso fresco,
roasted-pepper-black-bean salsa and lime-dusted pita chips
E N T R É E O P T I O N S
Southwest Vegetarian Lasagna
With jalapeño cream sauce, roasted vegetables and tofu ricotta
Chicken StatlerWith asparagus-mushroom gratin
and basil-lemon-thyme pesto
Stu� ed Pork RibeyeWith sautéed mustard-green-and-
bacon stu� ng, smoked potato salad and cherry-onion marmalade
D E S S E RT O P T I O N S
Bittersweet Flourless Chocolate Cake
With strawberry-Grand-Marnier sauce, toasted-almond to� ee and
vanilla ice cream
Five-Spice Carrot- Cake Roulade
With lychee-mascarpone mousse, Mandarin orange-sriracha compote
and honey-sesame-seed brittle
Spring Sorbet TrioStrawberry cardamom, angelica-rhubarb and raspberry rosewater
$25
� e Bearded Frog
La Villa Bistro & Pizzeria3762 Shelburne Road, Shelburne, 985-2596
A P P E T I Z E R O P T I O N S
Soup of the DayTuna Tartare
Spicy tuna tartare with smoked sesame seeds, fresh avocado and
crispy wontons
Grilled Pork TenderloinServed on a warm pistachio and farro salad with a pomegranate-
balsamic reduction
E N T R É E O P T I O N S
Spicy Shrimp RaguServed over creamy polenta
with fresh corn, scallions and crème fraiche
Pasta BoscaiolaMushrooms, prosciutto, garlic and
sun-dried tomatoes in a light cream sauce topped with fresh Parmesan
and served over housemade fettuccine
Roasted PorchettaSlow-cooked pork roast seasoned with Italian herbs and served with
garlic mashed potatoes, grilled broccolini and whole-grain mustard
D E S S E RT O P T I O N S
Chocolate-Peanut-Butter Torte
Homemade Whoopie PieAlmond Biscotti Dipped
in Chocolate
$25
4tRWG-ottercreek12.indd 1 4/13/12 8:40 AM
VERGENNES • NORTH FERRISBURG
FIND FOODIE EVENTS
vermontrestaurant
week.com
APRIL 27-MAY 4
17
3 Squares Café221 Main Street, Vergennes, 877-2772
A P P E T I Z E R O P T I O N S
Belgian Endive SaladWith toasted walnuts, shaved apples
and Roquefort
Yellow-Fin Niçoise SaladWith haricots verts, hard-boiled
quail eggs and slow-roasted tomato and olive vinaigrette
PEI MusselsStewed with shallots, thyme, Sancerre and crème fraiche
Five-Onion SoupWith lardons and Gruyère crouton
Pâté de CampagneWith pickled shallots, grain mustard,
cornichons and grilled baguette
E N T R É E O P T I O N S
Ratatouille Vol-au-VentWith roasted Brussels sprouts and
chanterelles
Fennel-Crusted ScallopsWith parsnip purée, poached leeks
and lemon-thyme beurre blanc
Arctic CharWith potato rösti, fi nes herbes salad
and grain-mustard vinaigrette
Coq au VinChicken stewed in red wine with fi ngerling potatoes, pearl onions,
lardons, mushrooms and baby carrots
CassouletWith lamb sausage, chèvre confi t,
pork belly, white beans and herbed bread crumbs
Braised Short RibWith pommes purée, haricots
verts, fresh horseradish crème and Madeira jus
D E S S E RT O P T I O N S
Hazelnut-Crusted, Flourless Chocolate Torte
Tarte Tatin With Chantilly cream and cider
caramel
Trio of French-Inspired Vermont Cheeses
$35
Bar Antidote35C Green Street, Vergennes, 877-2555
Full descriptions on online menu. Closed Sunday and Monday.
$25 PRESCRIPTION #1A P P E T I Z E R O P T I O N S
Barnumtown Farms Pork Plate
Crispy Potato Cake
E N T R É E O P T I O N S
Basil-Ale PEI MusselsTree-Huggin’ Dirt
Worshipper (Veggie Burger)
D E S S E RT O P T I O N S
Banana PuddingRhubarb and Campari
Almond Tart
$25 PRESCRIPTION #2A P P E T I Z E R
Caesar SaladE N T R É E
Surf ’n’ Turf BurgerBeef and scallops.
D E S S E RT
Cheryl’s Chocolate Silk
$35 PRESCRIPTIONA P P E T I Z E R O P T I O N S
White-Bean SoupEarly-Spring-Vegetable Salad
E N T R É E O P T I O N S
Barnumtown Farms Hops-Smoked Pork Chop
Rustic Seafood StewSautéed scallops, shrimp,
mussels and Vermont Salumi and Barnumtown Farms fresh sausage
D E S S E RT O P T I O N S
Cheryl’s Chocolate SilkRhubarb-and-Campari
Almond TartWith homemade vanilla gelato
Black Sheep Bistro253 Main Street, Vergennes, 877-9991
A P P E T I Z E R O P T I O N S
Lamb DumplingsWith fresh mint pesto
Tuna TartareBlack-Olive Caesar Salad
E N T R É E O P T I O N S
Pan-Seared TunaWith avocado salsa
Roasted Pork LoinWith brandy-fruit compote
Duck-Leg Confi tWith frisée and lardon salad in blood-orange dressing
D E S S E RT
Choice of Special Dessert
$25
Black Sheep Bistro
Starry Night Café5371 Route 7, Ferrisburgh, 877-6316
Closed Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Warm Sweet-Pea SoupWith sa� ron and Vermont-goat-cheese crostini
Rainbow Radish and Grilled-Fennel SaladWith toasted sunfl ower seeds, Vermont feta, mixed greens
and maple-sherry vinaigrette
E N T R É E O P T I O N S
Forbidden Rice and Champlain Valley Creamery Triple Crème Risotto With rhubarb-port reduction
Grilled Pork LoinWith Green Mountain blue-cheese mashed potatoes, wilted greens,
maple-rhubarb chutney and red-wine sauce
Sunchoke, Roasted Tomato and Asparagus RagoutWith grilled Parmesan-polenta cake, wilted greens and
shaved Vermont Ayr tomme
D E S S E RT O P T I O N S
Carrot CakeWith local, organic maple-cream-cheese frosting
Warm Strawberry-Rhubarb CrispWith housemade vanilla ice cream
$35
BRIS
TOL •
MID
DLEB
URY
• NE
W HA
VEN
APRIL 27-MAY 4
18
Bobcat Café5 Main Street, Bristol, 453-3311
A P P E T I Z E R O P T I O N S
Baby-Arugula SaladWith lemon, olive oil, Parmesan cheese and Misty Knoll Farms
chicken-liver pâté on grilled bread
Massaman-Curry Lamb StewWith toasted peanuts and
fresh cilantro
Danish Bleu CheesecakeWith honey-walnut crust,
braised celery and rosemary-olive-oil cracker
E N T R É E O P T I O N S
Black-Pepper-Seared Swordfi sh
With leek-potato-bacon chowder and pepper-and-olive tapenade
Taylor-Farm-Smoked-Gouda and Spring-Onion
Risotto CakesWild-mushroom broth, arugula
pesto and sautéed kale with red wine and pine nuts
Vermont Venison and Chorizo Meat Loaf
With garlic mashed potatoes and rosemary honey mustard sauce
D E S S E RT O P T I O N S
Chocolate-Caramel Cheesecake
With Oreo crust and whipped cream
Warm GingerbreadWith cranberry jam and
candied orange
Maple Crème BrûléeMade with Hillsboro Sugarworks
maple syrup
$25
Two Brothers Tavern86 Main Street, Middlebury, 388-0002
Full descriptions on online menu.
$15 MENUA P P E T I Z E R O P T I O N S
Field GreensFresh greens, vegetables and sprouts
tossed with homemade maple- balsamic vinaigrette
Caesar SaladCup of Cabot Cheddar
and Ale Soup
E N T R É E O P T I O N S
Mushroom FlatbreadBaked Mac ’n’ Cheese
Shepherd’s Pie
$25 MENUA P P E T I Z E R O P T I O N S
Field GreensCaesar Salad
Cup of Cabot Cheddar and Ale Soup
Asiago Polenta FriesBaked Spinach and
Artichoke Rangoons
E N T R É E O P T I O N S
Beef Strogano� Blackened HaddockSanta Fe Tortellini
With spicy Cajun grilled chicken
D E S S E RT O P T I O N S
Chocolate Porter CakeApple CrispCarrot Cake
Chocolate Fudge Brownie à la Mode
Crème Brûlée
Tourterelle3629 Ethan Allen Highway, New Haven, 453-6309
Closed Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Tourterelle SaladArugula, artichokes, roasted pecans,
cranberries and Vermont goat cheese in balsamic vinaigrette
Soup du JourDuo du Saumon
Salmon two ways: hot-smoked and tequila-cured salmon with corn
pancakes on a mâche salad
CharcuterieHomemade rabbit pâté with
cornichons, cucumber relish and toast points
E N T R É E O P T I O N S
Château Bistro SteakGrilled Brandt Farm hanger steak with garlic mashed potatoes and roasted haricots verts in a shallot
demi-glace
Cabillaud au FenouilCoriander-and-fennel-seed-crusted
cod with grilled asparagus and Provençal tomato in a caper-dill
sauce
Delice VégétarienOpen-face lasagna with fennel, port,
mushrooms, local mozzarella and red-pepper coulis
D E S S E RT O P T I O N S
Strawberry-Rhubarb CrispServed with homemade ice cream
Chocolate Orbit CakeServed with salted caramel sauce
and vanilla ice cream
Sorbet du JourServed with Tourterelle cookies
$35
good stuff in... good stuff out
your fresh connection blackriverproduce.com
the fine art in food
brp 7days ad:brp 7 days 4/10/12 7:38 AM Page 4
4tRWG-blackriver12.indd 1 4/13/12 8:38 AM
RUTLAND • MENDON • BRANDON
FIND FOODIE EVENTS
vermontrestaurant
week.com
APRIL 27-MAY 4
19
Café Provence11 Center Street, Brandon, 247-9997
See full descriptions for lunch and dinner online.
$25 DINNER MENUA P P E T I Z E R O P T I O N S
Baby-Spinach Salad in Asiago Cheese Cup
Red-Beet Salad
E N T R É E O P T I O N S
Chicken NiçoiseFilet of Scrod
Roasted-Vegetable Crepe Provençal
D E S S E RT O P T I O N S
Chocolate-Mousse TartletFresh-Fruit Tartlet
$35 DINNER MENUA P P E T I Z E R O P T I O N S
Sautéed, Curried CalamariEscargot Napoleon
Caesar Salad
E N T R É E O P T I O N S
Tian of LambAsparagus-Speared Scallops
Chicken Breast Baked in Pu� Pastry
D E S S E RT O P T I O N S
CrepeWith orange pastry cream, caramel
sauce and vanilla ice cream
Baked AlaskaWith red-berry sorbet and
raspberry coulis
$10 (2 COURSES) AND $15 (3 COURSES) LUNCH SPECIALS AVAILABLE
Three Tomatoes Trattoria88 Merchants Row, Rutland, 747-7747
Pan-Seared ShrimpWith Vermont bacon, salsa verde and Parmesan polenta
Arugula, Kale, Apples, Walnuts and BeetsIn a blue-cheese-buttermilk vinaigrette
Spicy Vermont Sausage and Broccoli RabeWith garlic, wine, stock, herbs, sweet butter and orecchiette pasta
Tuscan Bread PuddingWith Vermont maple syrup and whipped cream
$35
The Red Clover Inn & Restaurant7 Woodward Drive, Mendon 775-2290
Closed Tuesday and Wednesday.
A P P E T I Z E R O P T I O N S
Potato, Parsnip and Leek Soup
With sliced chives and fresh herbs
Housemade Ricotta CavatelliWith roasted squash and oyster and
shiitake mushrooms
Salad of Organic GreensDressed with lemon-lime-chèvre
vinaigrette
E N T R É E O P T I O N S
Pan-Seared Wild Alaskan Sockeye Salmon
With toasted couscous, petite spinach and sauce vierge
Pan-Seared Chicken Breast and Thigh
With sage-scented spaghetti squash and roasted root vegetables
Grilled Portuguese SteakTopped with a fried egg and
served with house steak fries and white-wine piri-piri sauce
Vegetarian RisottoWith roasted roots, fresh herbs,
petite spinach and shaved fennel slaw
D E S S E RT O P T I O N S
Lime-Apricot-Glazed Peach Torte
In Tom’s spelt crust, with French- vanilla ice cream
Warm Cinnamon-Spiced Double-Chocolate Cake
With dark-chocolate sauce and Vermont cream
Tom’s Pineapple Key Lime Pie
In a graham-cracker and walnut crust with Vermont whipped cream
$35
4tRWG_healthy_living12.indd 1 4/16/12 9:26 AM
RAND
OLPH
• B
ETHE
L • Q
UECH
EE •
WAT
ERBU
RYAPRIL 27-MAY 4
20
Morgan’s Pub & Grill at the Three Stallion Inn
665 Stock Farm Road, Randolph, 728-5575
Closed Sunday and Monday.
A P P E T I Z E R O P T I O N S
Caulifl ower SoupWith garlic croutons
Marinated Vermont Goat Cheese
With sun-dried tomato, basil, garlic, balsamic, olive oil and toasted
baguette
Spinach, Apple, Bacon and Bleu Salad
With Vermont maple vinaigrette
E N T R É E O P T I O N S
Artichoke and Spinach Chicken Breast
With a garlic-herb-Parmesan crust over creamy Vermont-cheddar
macaroni and cheese
Cider-Brined Pork TenderloinIn Vermont maple-mustard glaze,
with sweet- and Russet-potatoes au gratin and sautéed chard
Spinach and Portobello Lasagna
With fi re-roasted-red-pepper-and-tomato sauce and crusty garlic bread
D E S S E RT O P T I O N S
Mini Cupcake TrioChocolate with orange-cream-
cheese frosting, carrot cake and lemon-frangipane
Strawberry-Rhubarb CrispWith vanilla ice cream
Flourless Chocolate Cake
$25
Shepard’s Pie Restaurant5817 Woodstock Road, Quechee, 281-4585
$10 LUNCH SPECIALGrown-Up Grilled CheeseVermont sharp Cabot cheddar;
local, organic tomatoes; avocado; fresh-basil mayo; local, thick-cut
multigrain bread; hand-cut, house-fried chips; and a dill pickle
Blue Hill Bay MusselsTender, plump mussels in lime-
scented, sweet coconut-red-curry broth and two slices of grilled bread
for dipping
$25 DINNER MENUA P P E T I Z E R O P T I O N S
Baby-Spinach SaladLocal, organic baby spinach, Fuji
apples, candied pecans, dried cranberries, Blue Ledge Farm
crumbled blue cheese and Vermont-maple-balsamic dressing
Roasted-Heirloom-Beet SaladLocal golden and candy-stripe beets,
wild arugula, hazelnut crumbs, Blythedale Farm goat cheese, and
sherry-honey vinaigrette with balsamic drizzle
Mussels From BrusselsWild Maine mussels steamed with
white wine and garlic, slow-roasted Roma tomatoes, and fresh basil
pesto, topped with hand-cut fries and drizzled in Robb’s garlic-garlic aioli
E N T R É E O P T I O N S
Classic Shepard’s PieLocal ground beef, house gravy,
sweet corn and mashed Vermont potatoes
Adult Mac ’n’ CheeseCabot-cheddar-cheese sauce, tossed
with Vermont bacon, penne pasta and served with buttery garlic bread
Stu� ed Chicken RouladeLightly pounded and stu� ed with
Brie, apples, caramelized onions and fresh herbs, covered in local-cider
glaze, and served with wild rice and haricots verts
D E S S E RT O P T I O N S
Housemade Apple CrispBrownie Sundae
Vermont Maple Cream Pie
Arvad’s Grill and Pub3 S. Main Street, Waterbury, 244-8973
A P P E T I Z E R O P T I O N S
Baby-Spinach SaladFresh baby spinach topped with
Gorgonzola cheese, candied walnuts, grape tomatoes and bacon crumbles, drizzled with homemade Vermont-
maple-Dijon vinaigrette
Chipotle Black-Bean CakeCreated in-house and served with
garlic aioli, lettuce and grape tomatoes
Conch FrittersAn Arvad’s original based on the famous Caribbean snack, served
with tartar sauce
E N T R É E O P T I O N S
(Gluten-free pasta available for all choices)
Bu� alo Chicken Penne BakeArvad’s homemade cheese sauce,
chunks of grilled chicken and Bu� alo sauce, baked and topped with
Gorgonzola cheeseSuggested pairing: Trapp Lager
Golden Helles, Stowe
Vermont Smoke and Cure Italian Sausage
Served with fresh sautéed peppers and onions over pappardelle pasta and tossed in parsley oil and fresh
shaved ParmesanSuggested pairing: Smugglers Notch
Vodka Martini, Je� ersonville
Mediterranean PastaFresh, seasonal vegetables, sun-
dried tomatoes and spinach tossed in white-wine-feta-cheese sauce,
served over ange-hair pastaSuggested pairing: Snow Farm
Proprietor white wine, South Hero
D E S S E RT O P T I O N S
Tollhouse PieSlice of chocolate chip cookie pie topped with Ben & Jerry’s vanilla
bean ice cream, hot fudge, whipped cream, nuts and a cherry
Berry CrispMade in-house and served warm with Ben & Jerry’s vanilla-bean
ice cream
$35
Harrington House Inn and Restaurant88 North Road, Bethel 392-8034
Closed Tuesday.
A P P E T I Z E R O P T I O N S
New England Clam ChowderWarm Pea Soup
With crisp pork belly and pickled carrots
Pickled ShrimpWith radish, cucumber and
herb salad
Shaved Carrot, Beet and Fennel Salad
With red-wine raisins, chèvre and walnut vinaigrette
Grilled AsparagusWith crisp pancetta, local egg and
citrus vinaigrette
Spicy Salmon TartareWith furikake chip and wasabi aioli
E N T R É E O P T I O N S
Carrot RisottoWith candied red cabbage, chèvre
and crisp shallots
Chicken FricasséeLocal chicken, local spring
vegetables and rice
Grilled Salmonlemon-rosemary polenta cake,
artichoke, tomato and olive salsa
Grilled Petite TenderloinWith bacon-and-potato-stu� ed
onion and red-wine sauce
Pan-Seared ScallopsWith mushroom ragout, asparagus
and crisp leeks
D E S S E RT O P T I O N S
Chocolate MousseWith raspberry Chantilly cream
Carrot CakeWith rum-raisin sauce
Maple Crème Caramel
$35
WATERBURY
FIND FOODIE EVENTS
vermontrestaurant
week.com
APRIL 27-MAY 4
21
Hen of the Wood at the Grist Mill92 Stowe Street, Waterbury, 244-7300
For Vermont Restaurant Week, chef Eric Warnstedt will o� er a three-course
menu, featuring any appetizer, entrée, and dessert or cheese plate for $35.
To best utilize the freshest seasonal produce, the bill of fare will change nightly.
Closed Sunday and Monday.
$35
Michael’s on the Hill4182 Waterbury-Stowe Road, Waterbury Center, 244-7476
Closed Tuesday.
C H E E S E & B E E R TA S T I N G M E N U
Roasted-Onion and Saison SoupWith cloth-bound cheddar crisp
Brasserie Dupont Saison Dupont, Belgium
Double-IPA-Glazed Pork and Local-Cheese MeatballsWith spring herb salad
Alchemist Heady Topper, Waterbury, Vt.
Brown-Ale- and Mustard-Braised BrisketWith Taylor Farm smoked-gouda mashed potatoes and choucroute
Smuttynose Brown Dog Ale, Portsmouth, N.H.
Chocolate-Mascarpone Pot au CrèmeWith slow-cooked imperial stout prunes
North Coast Brewing Company Old Rasputin, Fort Bragg, Calif.
Green Mountain Co� ee or Vermont Artisan Tea selections
$35
Prohibition Pig23 S. Main Street, Waterbury 244-4120
$15 AND $25 DINNER MENUS A P P E T I Z E R O P T I O N S
Pork CracklingsDusted with the house spice blend
Sweet-Potato Mu� nsWith honey butter
Hush PuppiesWith maple-corn butter
The Pig’s Pickled VeggiesWith a fork, if you must
$ 1 5 E N T R É E O P T I O N S
Served on a sweet-potato bun with a house pickle.
Chopped PorkEastern North Carolina-style with
slaw on top
Pulled ChickenWith sweet-corn relish
Quarter-Pound, Grass-Fed Burger
With lettuce and pickled onions
Veggie BurgerWith black-eyed peas, millet,
cremini mushrooms and Laughing Lotus kimchee
$ 2 5 E N T R É E O P T I O N S
Served with two sides and hush puppies.
Chopped Pork BarbecueEastern North Carolina style
Smoked ChickenOne-quarter chicken, white or dark
Sliced Beef BrisketTwelve-hour wet-smoked
Smoked TempehWith sweet-potato barbecue sauce
and roasted veggies
D E S S E RT O P T I O N S
Apple Cider Doughnut HolesServed with maple caramel
Sweet Potato Bread PuddingWith maple custard and Vemont
blueberries
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
The Reservoir1 S. Main Street, Waterbury, 244-7827
A P P E T I Z E R O P T I O N S
Shrimp SatayWith maple-soy glaze, spring onions and sesame over
Vermont kimchee
Rez PuppiesPanko-crusted house “Rezitarian,” stu� ed with Vermont goat cheese,
served with maple-Bermuda-onion marmalade
E N T R É E O P T I O N S
Braised-Beef SandwichHouse-braised Highland beef, red-onion chutney and Cabot cheddar,
served on a Red Hen Baking Co. baguette
Stu� ed PeppersTopped with a plum-tomato ragout
D E S S E RT O P T I O N S
Caramelized Apple CornbreadServed with house molasses ice cream
$15
RESERVOIRRESERVOIR The The
Downtown Waterbury - 244-7827
WAIT
SFIE
LD •
RIC
HMON
DAPRIL 27-MAY 4
22
The Kitchen Table Bistro1840 W. Main Street, Richmond, 434-8686
Each evening this restaurant will o� er three courses from its entire menu to Vermont Restaurant Week diners. Menus change daily.
Closed Sunday and Monday.
The menu below is a sample.
A P P E T I Z E R O P T I O N S
Cornmeal-Fried House Pickles
With smoked-paprika aioli
House-Smoked Vermont-Pork-Jowl Bruschetta
With grilled ramps and pickled onions
Asparagus SoupWith ramp-bacon cream
E N T R É E O P T I O N S
Maplebrook Ricotta GnocchiWith foraged mushrooms and
Vermont feta
Milk-Braised Vermont Pork Shoulder
With fi ddleheads, ramps, asparagus and mashed potatoes
Stu� ed Cavendish QuailWith Nitty Gritty Grain Company
polenta, mustard greens and house garlic-pork sausage
D E S S E RT O P T I O N S
Open-Faced Chocolate-Co� ee Sundae
With candied almonds and vanilla crème anglaise
Warm Mazza’s Summer Blueberry Buckle
With Vermont honey ice cream
Southern Chocolate CakeWith coconut sorbet and
chocolate sauce
$35
Toscano Café Bistro27 Bridge Street, Richmond, 434-3148
Closed Monday.
A P P E T I Z E R O P T I O N S
Creamy Potato-Garlic SoupCrispy Artichoke Hearts
With lemon aioli and fresh greens
Toscano Crostini du JourOn Red Hen Baking Co. bread
S A L A D O P T I O N S
Petite Market Salad of Mixed Lettuces
Choice of fresh herb vinaigrette, creamy dill, or oil and vinegar
Petite Caesar SaladWith Asiago and garlic-herb
croutons
E N T R É E O P T I O N S
Chicken PiccataWith artichoke hearts, sun-dried
tomatoes and capers in a white-wine lemon sauce
Wild-Mushroom RavioliWith Gorgonzola cream, roasted
garlic, spinach and walnuts
Vermont-Maple-Brined Pork Chop
With apple-red-onion chutney, garlic mashed potatoes and sautéed
vegetables
D E S S E RT O P T I O N S
Served with Equal Exchange Organic Gourmet Co� ee or choice
of a variety of teas.
Cappuccino Chocolate Mousse
Crème Brûlée
$35
The Mad Taco2 Village Square, Waitsfi eld, 496-3832
To make use of the freshest, highest-quality ingredients as they become available,
the Mad Taco is featuring a chef’s tasting menu for $25. The tasting can be adjusted to
suit any dietary needs or restrictions.
The menu below is a sample. Open-Faced Porchetta Sandwich
Pork-Belly TacosHouse-made Chorizo Chilaquile
Seabass and Chorizo StewLengua Tacos
$25
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Big Picture Café and Theater48 Carroll Road (o� Route 100), Waitsfi eld, 496-8994
Full descriptions on online menu.
$10 LUNCH SPECIALS O U P O P T I O N S
Soup du JourWhite-Bean Soup
With GreensRed-Pepper and Crab BisqueSwitchback Slow Burn Chili
S A N DW I C H O P T I O N S
Grilled CheeseBLT
Turkey Sandwich
D E S S E RT
Choice of Cookie
$25 DINNER MENUA P P E T I Z E R
Small House SaladServed with maple caramel
E N T R É E O P T I O N S
Smoked Pork LoinTandoori Roast Chicken
Braised Beef With Sweet- Potato Risotto
Roasted-Butternut-Squash Tostada
Sweet-Potato CrepeFamous Fish Tacos
The BurgersPick from the Big Picture burger with Boucher Family Farm blue cheese, sautéed mushrooms and onions or bacon-bourbon burger
with bacon and Cabot cheddar
D E S S E RT
Any Homemade DessertChoices include maple-doughnut bread pudding, chocolate-mousse
pie with pecan crust and Keylime pie
STOWE
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Frida’s Taqueria and Grill128 Main Street, Stowe, 253-0333
$10 LUNCH SPECIAL Tortas are sandwiches served on special bread warm o� the comal.
Includes a small side salad.
TO RTA O P T I O N S
CarnitasBraised spiced pork, puréed black
beans, pico de gallo, guacamole and shredded lettuce
PolloCrispy fried chicken with
Chihuahua cheese, puréed black beans, guacamole and pickled onions
PescadoMarinated grilled fi sh, puréed black beans, pico de gallo, pickled cabbage
and Mulato-lime aioli
VerdurasMarinated portobella mushroom, poblano rajas and grilled tomato
$25 DINNER MENUF I R S T
CevicheSea bass lightly cured with citrus
and crispy taro root
S E C O N D
CabritoPlatter of marinated, slow-cooked Vermont goat with fresh tortillas,
salsa, caramelized onions, crema and beans
D E S S E RT O P T I O N S
FlanChurros
Almond Cake Chocolate Tart
Pie in the Sky492 Mountain Road, Stowe, 253-5100
F I R S T O P T I O N S
Soup SpecialMinestrone Soup
S E C O N D
Caesar Salad for TwoCrisp romaine tossed with croutons, our own Caesar dressing
and topped with fresh grated Parmesan
T H I R D
Small Specialty Pizza for TwoChoose any pie on the menu, including the Thai Pie
or Pizza Bianchi alla Vongole with white clams
DINNER FOR TWO $25
Piecasso Pizzeria & Lounge1899 Mountain Road, Stowe, 253-4411
A P P E T I Z E R O P T I O N S
Soup of the DaySeasonally inspired homemade
soup, served with fresh bread
Garden SaladRomaine lettuce, tomatoes, red
onions, cucumbers, radishes and carrots with your choice of one of
our housemade dressings
Caesar SaladFresh romaine hearts with garlic
croutons, fresh Parmesan and Caesar dressing
BruschettaGrilled Elmore Mountain baguette
topped with Maplebrook Farm fresh mozzarella and grape tomatoes,
tossed with olive oil, garlic and basil, fi nished with a drizzle of balsamic
reduction
E N T R É E O P T I O N S
Personal PizzaCreate your own or choose one of
our specialty pies
Pan-Roasted SalmonSautéed with maple-cranberry glaze, mashed sweet potatoes and sautéed
mixed vegetables
Vegetable NapoleonGrilled polenta layered with grilled
zucchini and spinach in a celery-root and artichoke purée with roasted-
red-pepper coulis
Chicken MarsalaAll-natural chicken breast sautéed
with sweet Marsala wine and mushrooms, served with roasted fi ngerling potatoes and sautéed
mixed vegetables
Fettuccine Alfredo Herb-infused cream and cheese
sauce, topped with grated Parmesan cheese, with choice of one topping
D E S S E RT O P T I O N S
CappuccinoLatte
CannoliHomemade Espresso-
Chocolate-Chip Cheesecake
$25
A P P E T I Z E R O P T I O N S
Heirloom-Tomato SoupWith local cheddar croutons
Salad of Gathered GreensWith Vermont-maple-balsamic
vinaigrette
E N T R É E O P T I O N S
Signature Tru� ed Beef Pot Roast
With whipped potatoes, spring carrots, upland cress and natural jus
Roast Natural Chicken BreastWith ricotta gnocchi, sweet peas,
cider-cured bacon and pea tendrils
Pan-Seared Shetland SalmonWith sweet-and-sour eggplant, curried lentils, spiced chickpea
purée and micro cilantro
D E S S E RT O P T I O N S
All desserts come with co� ee or tea.
Lemon and Olive-Oil Pound Cake
With blackberry sauce and crème fraiche sorbet
Hot-Cocoa Pot de CrèmeWith almond shortbread and
housemade marshmallow
$35
Hourglass at Stowe Mountain Lodge7412 Mountain Road, Stowe 252-3560
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Connie’s Kitchen4 S. Main Street, Hardwick, 472-6607
Closed Sunday.
LU N C H S P E C I A L
Build Your Own SandwichServed on the bakery’s own bread
Choice of Madhouse MunchiesHomemade Cookie
Choose between chocolate chip, ginger, oatmeal chocolate chip with walnuts, oatmeal raisin or peanut butter
$10
The East Side Restaurant47 Landing Street, Newport, 334-2340
$10 LUNCH SPECIALA nonalcoholic beverage is included with lunch.
E N T R É E O P T I O N S
Vermont Panini and SoupHam and Vermont sharp cheddar
cheese on wheat bread, grilled and served with soup du jour
Gorgonzola Steak SaladSpinach Ravioli
D E S S E RT
Dessert du Jour
$25 DINNER MENUA P P E T I Z E R O P T I O N S
Baked OystersOysters baked on the halfshell with
fresh garlic, spinach, bacon and a sprinkle of Parmesan
Deep-Fried Cheese CurdsHand-breaded and deepfried, served
with jalapeño-ranch dipping sauce
Habanero ShrimpersJumbo shrimp stu� ed with
habanero-cheese blend, breaded and deep-fried, with sweet onion sauce
for dipping
E N T R É E O P T I O N S
Pumpkin RavioliWith sautéed red peppers, dried cranberries and fresh spinach in maple-lime butter, topped with
candied walnuts and feta cheese
Steak au PoivreGrilled sirloin, fi nished with brandy-
peppercorn sauce
Dijon-Crusted SalmonAtlantic salmon with an herb-Dijon
crust, baked and fi nished with a light Dijon cream sauce
D E S S E RT
Dessert du Jour
Lago Trattoria & Catering95 Main Street, Newport, 334-8222
Closed Sunday.
F I R S T- C O U R S E O P T I O N S
BruschettaWith Vermont chèvre, Winesap-apple marmalade and prosciutto di Parma
Seafood CakeA lightly sautéed cake of fresh scallops, crab, haddock, bread crumbs and
local herbs, served with lemon aioli
S E C O N D C O U R S E
Homemade RavioliSmoked-chicken- and mozzarella-fi lled pasta in
wild-mushroom-cream sauce
T H I R D - C O U R S E O P T I O N S
Steak au PoivreMade with Black Angus sirloin
Catch of the DayThe evening’s fi sh special
D E S S E RT
Chef’s Creation
$35
Le Belvédère100 Main Street, Newport, 487-91476
Closed Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Diver ScallopBacon-seared with a maple
bourbon sauce
Mushroom BruschettaOn rustic sourdough with garlic aioli and a sprinkle of Gorgonzola cheese
Veal Strogano� Signature meatballs in an oyster-
mushroom sauce
BLT SaladGrilled romaine, tomatoes and bacon
praline with avocado dressing
E N T R É E O P T I O N S
Filet MignonWith roasted portobello, port wine demi-glace and mushroom risotto
Venison CannelloniFilled with Hollandeer Farm venison sausage and ricotta, and topped with
lightly smoked marinara sauce
Vegetarian CannelloniFilled with roasted peppers, grilled
asparagus, roasted garlic, ricotta and Parmesan, then topped with lightly
smoked marinara sauce
Pork Tenderloin MedallionsCashew crusted and served with a
Frangelico pan sauce
Chilean Sea Bass and SalmonWrapped in romaine lettuce
with roasted vegetables in pink-grapefruit-Champagne cream
D E S S E RT O P T I O N S
Chocolate Lava CakeCrème Brûlée
Bread Pudding
$35
FAIRFAX • ST. ALBANS • SOUTH HERO
FIND FOODIE EVENTS
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APRIL 27-MAY 4
25
Steeple Market1098 Main Street, Fairfax, 849-6872
A P P E T I Z E R O P T I O N S
Housemade Crab CakeWith rémoulade sauce
Stu� ed Portobello MushroomSuggested pairing: Kim Crawford Sauvignon Blanc
E N T R É E O P T I O N S
Pan-Seared Pork LoinWith walnut-Parmesan crust, maple-glazed baby carrots and fried polenta
Suggested pairing: Primal Roots Red Blend
Pan-Seared Tuna au PoivreIn Merlot sauce with jasmine rice and sautéed snap peas
Suggested pairing: Dreaming Tree Cabernet Sauvignon
D E S S E RT O P T I O N S
White- and Dark-Chocolate MousseRaspberry Cheesecake
Suggested pairing: Dreaming Tree Chardonnay
$15
One Federal1 Federal Street, St. Albans, 524-0330
A P P E T I Z E R O P T I O N S
Maple-Parsnip SoupWith syrup from our very own trees
Mixed Green Salad
E N T R É E O P T I O N S
Butternut-Squash RavioliWith Granny Smith apples in a whole-grain-mustard cream sauce
Maple-Brined Pork ChopWith apple chutney
Baked Scallop, Shrimp and Haddock BoatWith homemade seafood stu� ng and a warm butter drizzle
D E S S E RT
Lemon Sou� é With raspberry sauce
$25
Blue Paddle Bistro316 Route 2, South Hero, 372-4814
Closed Sunday, Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Soup du JourTuna Tartare
Sashimi-grade tuna with pickled ginger, wasabi aioli and
crispy wontons
Duck-Leg Confi tWith crispy pan-fried crab-and-
lobster-stu� ed ravioli in a sriracha-maple butter
Sautéed Tiger ShrimpWith sweet-potato and chipotle adobe yellow grits, cilantro and
green-onion sauce
Veggie Spring RollsWith spicy aioli
Spinach and Arugula SaladWith fresh strawberries, roasted maple pecans and Gorgonzola in
house balsamic vinaigrette
E N T R É E O P T I O N S
Osso BuccoBone-in pork shank, slowly cooked and served with a green-onion and
Asiago potato pancake, blood-orange gravy and grilled asparagus
Mushroom and Vegetable PastaWith portobello mushrooms, roasted red peppers, shallots and goat cheese
in a brandied, toasted caraway cream, tossed with linguine
Seafood RisottoU-10 sea scallops and chunks of
lobster meat in a roasted red pepper, caramelized-onion and asiago risotto with grilled asparagus
Pan-Roasted Duck BreastWith toasted corn and roasted sweet potatoes, whole-grain-
mustard and pomegranate glaze, and marinated arugula
D E S S E RT O P T I O N S
Island Homemade Ice Cream/Pink-Grapefruit Sorbet
Brownie Sundae
$35
Cosmic Bakery & Café30 S. Main Street, St. Albans 524-0800
Closed Sunday.
$10 LUNCH SPECIALE N T R É E O P T I O N S
All lunch specials come with co� ee, juice or soda.
The Full Vermonty SaladTurkey-Bacon Classic
SandwichCurried-Chicken Sandwich
Spinach Melt
D E S S E RT
Summer Mini Cupcake
$25 DINNERA P P E T I Z E R O P T I O N S
Twice-Baked Potato BitesPair with Dreaming Tree Chardon-nay or Trapp Vienna Amber Lager
Stu� ed MushroomsWith cornbread, sun-dried tomatoes,
artichokes and caramelized onionsPair with Boyden Valley Cowtipper
or Switchback Ale
Spicy Thai Duck WingsPair with Villa Pozzi Moscato or
Allagash White Ale
E N T R É E O P T I O N S
MeatloafWith tru� e fries and tobacco onions
Pair with De Loach Old Vine Red Zinfandel or Wolaver’s Alta Gracia
Co� ee Porter
Vegan Tofu ScallopsOver Israeli couscous
Pair with Frog’s Leap Sauvignon Blanc or Trapp Vienna Amber Lager
Rack of LambWith Cabernet reduction, served over mashed potatoes and butter-
poached asparagusPair with Dreaming Tree Crush or
Trapp Vienna Amber Lager
D E S S E RT O P T I O N S
Maple Cheesecake With Gluten-Free Nut Crust
Vegan Maple Crème BrûléeTriple-Threat Chocolate-
Mocha Mousse
MONT
PELI
ERAPRIL 27-MAY 4
26
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Positive Pie 222 State Street, Montpelier, 229-0453
A P P E T I Z E R O P T I O N S
House SaladMixed greens, cucumber, red onion, sunfl ower seeds and
honey-pomegranate vinaigrette
BruschettaCluster tomato, Maplebrook Farm fresh mozzarella, red onion,
sweet basil and olive tapenade
MusselsMaine jumbo blue mussels, applewood-smoked bacon,
Cold Hollow cider and herb aromatics
E N T R É E O P T I O N S
Peppercorn-Crusted SteakGrilled New York strip with asparagus, marinated Gorgonzola,
balsamic reduction and hand-cut fries
Marinated Sea BassWith citrus marinade, grilled onion, greens, cherries, almonds
and cilantro-lime vinaigrette
RisottoPan-seared scallops, chorizo, fennel, leeks and spinach
D E S S E RT O P T I O N S
Choose from any of the desserts of the day.
$35
The Mad Taco72 Main Street, Montpelier, 225-6038
To make use of the freshest, highest-quality ingredients as they become available,
the Mad Taco is featuring a chef’s tasting menu for $25. The tasting can be adjusted to
suit any dietary needs or restrictions.
The menu below is a sample. Open-Faced Porchetta Sandwich
Pork-Belly TacosHouse-made Chorizo Chilaquile
Seabass and Chorizo StewLengua Tacos
$25
Kismet52 State Street, Montpelier, 223-8646
Closed Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Mock CalamariCrisp, fried oyster mushrooms with
fi ddlehead remoulade
Beet SaladRoasted beets, smoked salt, goat
cheese dressing and toasted seeds
MicrogreensTiny greens, chèvre, smoked apple
and mock cracklings
E N T R É E O P T I O N S
Lamb BurgerServed on a housemade bun, with
pistou, chèvre, tomato and aioli
Fish-Cake BenePinot-poached cod, parsley
and lemon with poached eggs and lemon-thyme hollandaise
Lobster en CocotteMaine lobster coddled in cream,
with capers, tomato bits, herbs and potato
Stu� ed QuailSpinach, feta and lemon on quinoa
couscous with baby greens
SpanakopitaFilled with local spinach, herbs,
feta and caramelized onion, served with tomato and green salad
Bagna CaudaBaby spring vegetables, poached
egg and warm burrata
D E S S E RT O P T I O N S
Chocolate CrepesMint Ice Cream With ginger syrup
Maple Crème Brûlée
$25
The Black Door44 Main Street, Montpelier, 225-6479
Closed Monday and Tuesday.
A P P E T I Z E R O P T I O N S
Garlic MushroomsAn assortment of mushrooms
in roasted-garlic sauce withspicy paprika
Garlic ShrimpPan-seared shrimp in roasted-
garlic sauce
Spanish MeatsSpicy chorizo, mild chorizo and Serrano ham, served with bread
E N T R É E O P T I O N S
PastaLocally made pasta served with housemade marinara or garlic-
white-wine sauce
Seafood StewAn assortment of fresh seafood with
white-wine fi sh stock and Spanish paprika
HamburgerLocal beef burger, served with fries
and avocado aioli
D E S S E RT O P T I O N S
Flourless Chocolate Cake Pots de Crème
Chocolate-Chip-Cookie-Brownie
$25
MONTPELIER • JAY
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Salt207 Barre Street, Montpelier, 229-6678
Closed Monday.
A P P E T I Z E R O P T I O N S
Rabbit-Confi t TarteletteWith fi g jam
Snack PlateDuck-sausage steamed bun with
apricot-cardamom sauce; local bean and veggie terrine with pickled
shallots; Maine mussels in herbed oil with white-beer mustard
SaladBaby greens, radish, mushroom vinaigrette and toasted almonds
E N T R É E O P T I O N S
Citrus and Rosemary-Oil-Poached Cod
In sorrel broth, with fennel, carrot and wilted greens
ConsomméWith mustard greens, shaved pork,
duck-egg ravioli and scallion oil
Lemon-Pepper FettuccineWith ramp pesto, wilted greens,
fi ddleheads, wild mushrooms and Alpine-style cheese
D E S S E RT O P T I O N S
Strawberry and Cracked-Pepper Ice CreamWith tarragon syrup
Currant Pâte de FruitFlourless Chocolate CakeWith Bayley Hazen blue cheese
$35
Three Penny Taproom108 Main Street, Montpelier, 223-8277
To best utilize the freshest seasonal produce, the chef changes the menu daily.
The menu below is a sample. This special will be honored between noon and 8 p.m., Monday through Friday,
and 1 p.m. to 7 p.m., Saturday and Sunday.
$15 DAILY SPECIALChoose any two items from the entire menu:
White Bean Gazpacho Shot Radish and Cultured-Butter Tea Sandwich
Cured Jowl, Parsley Root and Radish Green Milk-Braised-Pork-and-Pumpernickel Toast Spring Lettuce and Roasted-Cippolini Salad Bayley Hazen Blue and Fried Black Walnut
STEVE REEDER & DAVE MATTHEWSA collaboration between acclaimed winemaker
WWW.DREAMINGTREEWINES.COMPlease enjoy our wines responsibly. © 2012 The Dreaming Tree, Geyserville, CA
DATE: 4/13/12 SIZE: 4.0625 X 5.5 DO NOT PRINT DIELINE
C_16084 B/W AD RND1
4tRWG-dreamingtree12.indd 1 4/16/12 9:28 AMThe Foundry Pub & Grille830 Jay Peak Road, Jay, 327-2500
A P P E T I Z E R O P T I O N S
French Onion SoupCaramelized leeks, Spanish onions, red onions and Swiss-cheese gratin
Duck PocketsLac-Brome duck confi t, caramelized
onions and Cabot cheddar in crispy wontons with apple-
cinnamon-yogurt sauce
Baby-Spinach SaladWith apple-thyme vinaigrette, smoked-Cabot-cheddar crisps,
applewood-smoked baconcracklings and grilled
McIntosh apples
E N T R É E O P T I O N S
Cedar-Planked SalmonFoundry-fi red salmon, creamy
polenta and lemon-cucumber raita
Grilled, Sliced SirloinApple-cider- and herb-marinated, with roasted-shallot Marchand de
Vin sauce and parsnip purée
Grilled Chicken PaillardWith Marsala jus, wild-mushroom
ragout and wild-rice pilaf
D E S S E RT O P T I O N S
Brandy Snap BasketFilled with white chocolate mousse
and a medley of fresh berries
Vanilla-Bean Crème BrûléeChocolate Lava Cake
Served with raspberry sauce
$25
1tRWG-VFCU12.indd 1 4/16/12 9:32 AM