2013 Vermont Restaurant Week Menu & Event Guide

APRIL 27-MAY 4

MEnu & EvEnT guiDEApRIL 26-MAY 5, 2013

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 r B y g . h O u S e n

Chefs, farmers and foodies will converge to celebrate the state’s vibrant local food culture during the 4th Annual Vermont Restaurant Week.

For 10 days, 100+ restaurants in Burlington, Stowe, Montpelier, Rutland and beyond will off 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 off on Wednesday, 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 awarded Vermont Restaurant Week’s Signature Sweet.

On Sunday evening, April 28, at Palace 9 Cinemas, fi lm fans will enjoy a screening of Jiro Dreams of Sushi. The prescreening cocktail hour includes free sushi snacks from Linda Furiya’s Yum Dragon Dumplings, DFV wines, Shipyard brews and Vermont White Vodka.

Teams of rowdy food-trivia

fanatics compete for prizes during Tuesday night’s popular Culinary pub Quiz at Nectar’s in Burlington. Register your team by April 26 at vermontrestaurantweek.com.

What is the real cost of local food? Discuss the topic at a foodie salon on Wednesday evening, May 1, at Signal Kitchen in Burlington.

The panel includes Bluebird restaurateur Sue Bette, Jericho Settlers Farm co-owner Christa Alexander, food system pragmatist Sean Buchanan of Black River Produce and Vermont Butter & Cheese Creamery co-

founder Allison Hooper.Round out your Restaurant Week

adventure with the “Cuatro de Mayo” fi nale: “Salsa Saturday.” The party features a homemade salsa competition, salsa dance lessons and salsa tunes by DJ Hector Cobeo. Sample treats from Vermont Butter & Cheese, Vermont White Vodka and… salsa, of course!

Aff 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, May 3, and Saturday, May 4. 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. Go to the Vermont Restaurant Week website to donate.

Vermont Restaurant Week coincides with publication of the 2013 edition of 7 Nights: � e Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout the year at hundreds of locations around Vermont.

Vermont Restaurant

a field-to-fork festival!

APRIL 26-MAY 5t 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!

Hngry 2 giv?

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

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

text FOODNOW to 52000

Just $1 provides 3 meals to Vermonters in need.

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3 Squares Café ................................21American Flatbread — Burlington Hearth ............................7Antidote ............................................21Ariel’s Restaurant ..........................25Arvad’s Grill & Pub .........................30Asiana House ....................................7August First Bakery & Café ............7Barkeaters Restaurant ................20The Belted Cow Bistro ................... 17Big Picture Café & Theater ...........31Bluebird Barbecue ...........................7Bluebird Tavern ............................... 8Blue Paddle Bistro .........................29Café Provence ................................22Café Shelburne...............................20Capitol Grounds Café ....................26Charlie’s Rotisserie & Grill.............14Church & Main ................................. 8City Market/Onion River Co-op ........................... 8Cornerstone Pub & Kitchen ........26The Daily Planet ............................... 8Das Bierhaus .................................... 9¡Duino! (Duende) ............................. 9East Side Restaurant & Pub .........24El Cortijo Taqueria y Cantina ........... 9El Gato Cantina ................................ 9Farah’s Place ....................................10The Farmhouse Tap & Grill ...........10Fields Restaurant ........................... 17The Foundry Pub & Grille ............25Green Mountain Coffee Café & Visitor Center ...........................30Guild & Company............................14Hen of the Wood at the Grist Mill 30Hinesburgh Public House ............19

Hunger Mountain Coop Deli and Café ........................................26Istanbul Kebab House .................. 17J. Morgan’s Steakhouse ...............26Junior’s Italian .................................16Kismet .............................................. 27The Kitchen Table Bistro ..............19L’Amante ...........................................10La Brioche ........................................ 27Lago Trattoria & Catering ...........24La Villa Bistro & Pizzeria ..............20Le Belvedere ...................................24Leunig’s Bistro & Café ....................10The Lyme Inn ..................................23The Mad Taco ................................... 6Magnolia Bistro................................11Maple City Diner ............................29Maxi’s Restaurant ..........................30Mexicali Grill & Cantina .................18Michael’s on the Hill .......................31NECI on Main ................................. 27New Moon Café ................................11Nika .....................................................11On the Rocs .....................................22One Federal Restaurant ..............29ONE Pepper Grill ..............................11Our House Bistro ............................16Panera Bread .................................... 6The Parker Pie Co. ..........................25Pauline’s Café...................................15Peking Duck House ........................16Piecasso Pizzeria & Lounge .......29Pistou ................................................12Pizza Barrio ......................................12Pizzeria Verità .................................12Positive Pie (Hardwick) ................24Positive Pie (Montpelier) ............. 27

Positive Pie Tap & Grill .................25Prohibition Pig ................................31Pulcinella’s..................... see websiteThe Quechee Club .........................23The Red Clover Inn & Restaurant ...............................22Red Hen Bakery .............................28The Reservoir...................................31Salt ....................................................28San Sai Japanese Restaurant .......................................12Sarducci’s Restaurant and Bar ..........................................28The Scuffer Steak & Ale House....................................13Shanty on the Shore ......................13Sherpa Kitchen ...............................13Simon Pearce Restaurant ...........23Sonoma Station..............................19Starry Night Café ...........................20Sweetwaters ....................................14Table 24 ...........................................22Texas Roadhouse ...........................18Three Brothers Pizza & Grill.........16Three Penny Taproom ..................28Three Tomatoes Trattoria ............18Tip Top Café.....................................23Toscano Café Bistro .......................19Tourterelle ........................................21Trader Duke’s ...................................15Two Brothers Tavern .....................21The Whiskey Room at Rí Rá Irish Pub .................................14The Windjammer Restaurant and Upper Deck Pub ...................15Wooden Spoon Bistro ...................15

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

104 parTicipaTing rESTauranTS Spring rOaD Trip! browse by town...

Culinary Pub Quiz* TUESDAY, ApRIL 30

Play seven rounds of delicious trivia — including questions about food in music and movies. The top team wins a $500 gift card to Burton’s flagship store. Hosted by Nectar’s and emcee’d by Top Hat Entertainment, the evening promises plenty of prizes and mountains of gravy fries. Preregister your team (required) by Friday, April 26, at vermontrestaurantweek.com.

Nectar’s, 188 Main Street, Burlington. 6:30-9 p.m. Preregistration required. Free. Info, 802-658-4771.

FILE: MAT

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* WEDNESDAY, 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 — Ben & Jerry’s co-founder Ben Cohen, “Next Great Baker” runner-up Gretel-Ann Fischer and Vermont drag legend Amber LeMay — 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 three tokens with which to choose their favorites — all while enjoying a cash bar and Latin jazz from Burlington psychotropical band Guagua. Get your tickets early, this event will sell out.

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

The 2013 Chef - testants • Christopher Amm

(Mad Taco, Waitsfield)• John Belding (Birchgrove

Baking, Montpelier)• Nazan Bozkurt (Anatolian,

Burlington)• Ryan Bunce (Barrio Bakery,

Burlington)• Michelle Buswell

(New England Culinary Institute, Montpelier)

• Theodora Damaskos (Trap Door Bakery, Quechee)

• Jonathan Gilman (Fields Restaurant, Jericho)

• David Glass (Desserts by David and Vivie Glass, Colchester)

• Lyndsey Hays (New Moon Café, Burlington)

• Kristi Hinebaugh (Junior’s Italian, Colchester)

EvEnT ScHEDulE

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Parents’ night Out* FRIDAY, MAY 3 & SATURDAY, MAY 4

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, May 3, from 6 to 8:30 p.m. and Saturday, May 4, from 5:30 to 8 p.m. Food and beverage are included in the reduced fee: $10 (members), $18 (nonmembers) per child; ages 1 through 12. Participation is limited to 50 children per night. Preregistration is required.

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

Jiro Dreams of Sushi* SUNDAY, ApRIL 28

To some, sushi is just raw fi sh. To Jiro Ono, it’s a life’s work. This fi lm examines the relentless pursuit of perfection that has won Ono’s 10-seat Tokyo restaurant three Michelin stars and famous fans, including chef Joël Robuchon. Like the best sushi, it will touch your heart and your taste buds.

The prescreening cocktail hour features FREE sushi snacks from Linda Furiya of Yum Dragon Dumplings and a cash bar with DFV wines, Shipyard brews and Vermont White Vodka. And, yes, you can bring your cocktails into the theater!

Palace 9 Cinemas, 10 Fayette Road, South Burlington. Cocktail hour 4 p.m., showtime 5 p.m. $7.50. Info, 864-5610.

the Real Cost of local Food* WEDNESDAY, MAY 1

Vermont may be an epicenter for farm-to-table cuisine, but farmers and restaurateurs still grapple daily with the challenge of getting fresh, local food onto your plate. Consistency, seasonal shortages, and distribution costs are all part of a complex formula. Why does a grass-fed burger cost more — and what is a fair price, anyway? Why aren’t all restaurants serving local vegetables? What are the coming trends in Vermont-raised food?

Discuss the topic with Bluebird restaurateur Sue Bette, Jericho Settlers Farm co-owner Christa Alexander, food system pragmatist Sean Buchanan of Black River Produce and Vermont Butter & Cheese Creamery co-founder Allison Hooper. Seven Days co-founder pamela polston moderates.

Signal Kitchen, 71 Main Street, Burlington. 5:30-7 p.m. $5 donation. Info, 802-864-5684.

Salsa Saturday* SATURDAY, MAY 4

Round out your Restaurant Week adventure with this “Cuatro de Mayo” fi nale featuring a homemade salsa competition, salsa dance lessons and salsa tunes by DJ Hector Cobeo. Sample treats from Vermont Butter & Cheese, Vermont White Vodka and… salsa, of course!

Try recipes from our salsa-loving readers and vote for your favorite:• Kate LaRose, “An Oldie, But Goodie” • Alison Lockwood, “Avocado Salsa”• Cayla Marvil, “The Green Monster” • Franklin paulino, “Salsa de Rajas” • Doug Saff ord, “Strawberry-Mango Salsa Fresca”

Red Square, 136 Church Street, Burlington. $5 donation.

EvEnT ScHEDulE

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 #vtrw hashtag and they will display in our online photo gallery. The top three pics of the week (best food, best drink, best event) will win the photographer dinner for two at a participating local restaurant. Watch the action all week at vermontrestaurantweek.com.

Vermont may be an epicenter for farm-to-table cuisine, but farmers and restaurateurs still grapple with the challenge of getting fresh, local food onto your plate. Discuss the topic with Bluebird restaurateur Sue Bette, Jericho Settler’s Farm co-owner Christa Alexander, food system pragmatist Sean Buchanan of Black River Produce and Vermont Butter and Cheese Creamery co-founder Allison Hooper. Seven Days co-founder Pamela Polston moderates.

The Real Cost of Local FoodWed., May 1, 5:30-7 p.m. Signal Kitchen (71 Main St., Burlington)$5 donation benefits Vermont Foodbank. Info, 802-864-5684.

vermontrestaurantweek.com

FREE HORS D’OEUVRES INCLUDING SAMPLES FROM: VERMONT WHITE VODKA AND VERMONT BUTTER AND CHEESE CREAMERY

CASH BAR INCLUDES: SHIPYARD ALES AND DFV WINES

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Menus in this section will be off ered April 26-May 5 unless otherwise noted. Some have been abridged for space. Reservations are recommended for all restaurants. For the latest information, consult: vermontrestaurantweek.com.

LU N C H D I N N E R

Fri., 4/26 _____________________ ______________________

Sat., 4/27 _____________________ ______________________

Sun., 4/28 _____________________ ______________________

Mon., 4/29 _____________________ ______________________

Tue., 4/30 _____________________ ______________________

Wed., 5/1 _____________________ ______________________

Thu., 5/2 _____________________ ______________________

Fri., 5/3 _____________________ ______________________

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Sun, 5/5 _____________________ ______________________

= New to Restaurant Week in 2013

= This menu features Vermont White Vodka and/or Shipyard Ales

Panera Bread 37 Church Street, Burlington, 660-7009

241 South Main Street, Rutland, 773-2933

1184 Shelburne Road, South Burlington, 860-1130

$10 luncH SpEcialProceeds from these panini go

toward Feeding America

Roast Turkey, Vermont White Cheddar

and Apple paniniWith half of any premium salad on

our menu, choice of side, beverage (lemonade, iced green tea, açaí berry tea, coff ee, bottled water,

or fountain beverage) and any fresh-baked pastry

$15 DinnErS A l A D O P t i O n S

Greek SaladAny Half Salad

C h O i C e O F S i D e

PA S tA O P t i O n S

Tortellini AlfredoA rich Alfredo sauce over tortellini

noodles fi lled with ricotta, Swiss and Romano cheeses

pesto SacchetiniA basil pesto served over purse-like

pasta, fi lled with six cheeses

Rustic penneHearty Bolognese meat sauce served

over cavatelli pasta

D r i n k O P t i O n S

Fountain Drink, Coff ee, Iced Green Tea, Açaí Berry

Iced Tea, Lemonade

D e S S e rt

Choice of Fresh-Baked pastry

The Mad Taco 72 Main Street, Montpelier, 225-6038

2 Village Square, Waitsfi eld, 496-3832

1 Stowe Street, Waterbury, 244-0123

C h e F’ S C h O i C e

To make use of the freshest, highest-quality ingredients as they become available,

the Mad Taco is featuring a three-course chef’s tasting menu at each location.

The tasting can be adjusted to suit dietary needs or restrictions.

$15

MEnuS

VBC.207.13 7Days Menu Guide Ad, 4" x 5.5"

Websterville, Vermont vermontcreamery.com

A R T I S A N C H E E S E SF R O M F A R M T O T A B L E

Asiana House 191 Pearl Street, Burlington, 651-0818

Sake and wine pairings available.

S A l A D O P t i O n S

Seaweed SaladAssorted seaweeds in a light

sesame-vinegar dressing

Garden SaladAvocado, cucumber, kanikama and

tobiko with Japanese mayo dressing

Avocado SaladMixed vegetables with creamy

ponzu or ginger dressing

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

Salmon CarpaccioRaw salmon, dressed with red onion,

caper, citrus and truffl e oil

Chicken SatayChicken skewers marinated in a

house curry-coconut-milk sauce. Served with peanut sauce and a

tangy vegetable medley

TempuraLightly battered shrimp or mixed veggies, deep-fried to perfection

e n t r é e O P t i O n S

Korean SteakA hand-cut rib eye served on a

hot plate with mixed veggies and Korean barbecue sauce

Any Special MakiChoose from one of more than

20 diff erent rolls, including vegetarian, vegan and

gluten-free options

SoupChoice of three broths: Tom yum,

kimchee or soy. Choose udon or soba noodles, and add chicken,

tofu or veggies

$25

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

Closed Sunday.

Two pastriesDaily choices include Hungarian sweet rolls,

maple-bacon scones, cranberry-almond scones, cinnamon rolls and brownies

Two Single LattesMade with locally wood-fi red, roasted espresso beans

$10 SpEcial

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burlingTOnBluebird Barbecue 317 Riverside Avenue, Burlington, 448-3070

Closed Monday.


Hush puppiesServed with warm honey

potato SkinsWith smoked bacon and cheddar cheese


Texas-Style BrisketWith macaroni-and-cheese and bread-and-butter pickles

Half ChickenWith mashed potatoes and braised greens

Half Rack of RibsWith French fries and coleslaw

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

Sugar pie

$25

American FlatbreadBurlington Hearth

115 St. Paul Street, Burlington, 861-2999

$10 wEEkDay luncH FOr TwOAvailable Monday through Friday.

Bring a friend and choose any two new lunch items.

Greek SaladKalamata olives, roasted red peppers, feta and red onions

over mixed greens with house vinaigrette

Americano SandwichOur version of the Cuban, made with capicola, spicy dill pickles,

mustard and garlic-braised greens on housemade bread

Veggie SandwichCracked chickpeas, roasted red peppers, Kalamata olives, feta, lemon,

parsley and mixed greens on housemade bread

Soup of the DayRotating housemade fresh soup

Half & HalfMix and match a half sandwich with either soup or salad

$25 wEEkEnD luncH FOr TwOAvailable Saturday and Sunday

Large Flatbread With Two Bloody Marys

$10 luncH SpEcialC O u r S e O n e

pea SoupHam hock, gem lettuce, carrot cream

C O u r S e t wO

Double BurgerAged cheddar, caramelized onion,

sweet pickles

Smoked Chicken BaguetteField greens, baby artichoke,

goat cheese

$35 DinnErA P P e t i z e r O P t i O n S

Bibb Lettuce SaladEaster radish, honey dressing,

smoked almonds

Fried OysterLemon mayonnaise,

American caviar

pressed RabbitGrain mustard, bitter greens,

sunchoke


Fried Sweetbread Sandwich

Black garlic aioli, pickled veal tongue salad

Salt Cod pieShellfi sh velouté, clam belly,

butter crust

Hand-Cut StrozzapretiSweet peas, morel mushrooms,

watercress


Chocolate Cake “pudding”With malted milk ice cream

poppy Sponge CakeWith blueberry sauce,

sea salt, mint

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

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Church & Main154B Church Street, Burlington, 540-3040

Closed Sunday.


Cremont Goat CheeseTarte tatin, cranberry cracker bread and apple jam

GreensNew England Clam Chowder


SalmonSeared Atlantic salmon, potato-chive pancake, arugula and

basil-marinated cherry tomatoes

pastaZucchini gnocchi with wild mushrooms, white wine and chive cream sauce

Duck BreastWith Brussels sprouts, butternut squash, Swiss chard and apple chutney


Key Lime pieHousemade Key lime pie with lime-zest-vanilla ice cream

Chocolate BrownieTriple-baked chocolate brownie, whipped cream and

housemade chocolate chunk ice cream

Strawberry DelightMarinated strawberries, whipped cream, shortbread and

strawberry-chocolate-chip ice cream

$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

The Marco polloParmesan-chicken meatballs (or roasted tofu)

with pomodoro sauce and Provolone cheese on a Stewart’s Bakery crusty sub roll

$8.99

Daily Planet15 Center Street, Burlington, 862-9647


Spring Lamb TartareWith fried capers, harissa and potato gaufrettes

Grilled RadicchioWith shaved Gruyère, balsamic and ramp pesto


pork TenderloinWith root-vegetable succotash, potato purée and beurre-rouge sauce

Seared ScallopsWith sea urchin butter, celeriac and pickled ramps

Open-Face RavioliWith wild mushrooms, spring peas, Cognac cream


Bourbon-and-Sea-Salt Crème BrûléeCracked Chocolate Earth Flourless Torte

$35

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burlingTOnDas Bierhaus

175 Church Street, Burlington, 881-0600

Closed Monday.

$15 biErS unD brETzEl MEnuBowl of Bier-and-

Cheese SoupTraditional, Bavarian-style Pretzel

A Glass of Lager

$25 TaSTE OF DEuTScHlanD MEnuA S A m P l e r P l At t e r

Strips of pork SchnitzelAssorted Sliced Sausages

KäsespätzelRed Cabbagepotato Salad

Local, Organic Sauerkraut

$35 abEnDESSEn MEnuA P P e t i z e r O P t i O n S

Bier-and-Cheese SoupPrepared with smoked Gouda

and rauchbier

Haus SaladMesclun greens tossed with walnuts

and Craisins in our haus maple-balsamic vinaigrette


penne and CheeseWith grilled chicken or asparagus

Beef RouladenHand-tenderized flank steak, stuffed

with brisket, pickles and onions, then rolled, tied and slow-cooked

D e S S e rt

Apfel Fritter à la ModeBattered and fried apple-filled

dough, tossed in cinnamon-sugar and topped with hausmade honey-

bourbon sauce. Served with a scoop of vanilla ice cream.

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

$10 luncH SpEcialCup of Tortilla Soup or Side Salad

El plato OneChoice of one taco with Spanish rice and organic Vermont black beans

Churro or Mexican Brownie

$15 DinnErA P P e t i z e r

Warm Housemade ChipsServed with salsa, guacamole or queso

e n t r é e

El plato TwoChoice of two tacos with Spanish rice and organic Vermont black beans

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

D e S S e rt

Churro or Mexican Brownie

El Gato Cantina169 Church Street, Burlington, 540-3095


Sautéed Shrimp with pipián Verde

Shrimp lightly dressed with a savory, pumpkin-seed mole sauce

Sweet Corn CakesTwo sweet corn cakes served

over verde sauce and topped with our house pico de gallo, avocado,

cayenne aioli and sour cream

Jicama-and-Spinach Citrus Salad

A refreshing blend of chopped jicama and baby spinach with a

bright citrus dressing


Snapper VeracruzPan-seared red snapper topped

with a white-wine Veracruz sauce, consisting of tomato, olives and capers. Served with arroz verde (herbed Mexican rice) and corn

on the cob

Seitan-and-Vegetable- Stuffed pepper

Marinated Jericho Settlers Farm seitan, rice, sweet corn, onion,

red pepper stuffing topped with roja sauce

Locally Raised, Adobo-Seasoned, Braised pork

Braised local pork with our house adobo sauce, served with arroz verde

and black or refried beans


ChurrosA classic, sweet Mexican street

food. Lightly fried Mexican churros, sprinkled with cinnamon-sugar and

served with chocolate-chile sauce

Tres Leches CakeMoist, delectable Mexican vanilla cake topped with chocolate syrup

Coconut-Chocolate Ice Cream

Served with a Mexican shortbread cookie

SopapillasLightly fried flour tortillas,

dusted with cinnamon-sugar and served with vanilla ice cream and

chocolate syrup

$25

¡Duino! (Duende)10 North Winooski Avenue, Burlington, 660-9346

¡Duino! (Duende) will tour the world during Vermont Restaurant Week. A new menu will be available every night, filled with the freshest, finest first pickings of all the local meats, cheeses and produce from Vermont farmers.

Menu will be posted on the ¡Duino! (Duende) Facebook page one day before it is available, served from 6 p.m. to 10 p.m.

cuiSinE ScHEDulEA P r i l 2 6, 2 7, 2 8

Mediterranean/ European Cuisine

A P r i l 2 9 & 3 0

South American/ Southern Comfort Food

m Ay 1 , 2 , 3

Ethiopian Cuisine

m Ay 4 & 5

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 (Chiapas)

Hummus plate (Turkey)


Mushroom Burger (Nepal)Chicken and Waffles (USA)

Cubano Sandwich (Cuba)


Baklava (Mediterranean)Churros (Mexico)

Shin Bo Milkshake (Vietnam)

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


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


Crispy Eggplant NapoleonTomato, zucchini, summer squash and eggplant ratatouille;

grilled portobello mushroom, crispy eggplant, Maplebrook Fine Cheese smoked mozzarella and sautéed baby spinach with marinara sauce

Beef WellingtonBeef tenderloin, mushroom duxelle, blue cheese and housemade paté,

wrapped in puff pastry and served with garlic mashed potatoes and sautéed baby spinach

Steak FritesMarinated grilled steak with port-wine demi-glace,

horseradish sauce and French fries


Chocolate Truffl eFrench Macaron

$35

Farah’s Place147 North Winooski Avenue, Burlington, 540-3093

$15 vEgan MEal FOr TwOTwo Small Soups

Appetizer plateWith four dolmes and

hummus with salad

Fresh Vegetable StewOver choice of shirin or sabzi polo

Tea for Two With a Small piece of Cake

$25 vEgETarian MEal FOr TwOSix Falafel patties

Five-Appetizer platterWith salad and bread


$35 MEal FOr TwOSabzi polo With Flaked Tilapia

Fish served with Persian herbed rice and salad

Boneless Chicken SkewerGround Turkey Skewer

With grilled vegetables


SpEcial DESSErT $4Homemade Saff ron-pistachio Ice Cream

for Two

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 truffl 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

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

$10 luncH SpEcialAll items are subject to

change depending on seasonal availability

C u P O F S O u P

Sandwich With Dressed Greens

Smoked Local pork LoinWith Tarentaise,

ramp kimchee and aioli

Ramp-and-Fiddlehead pesto, Trillium Hill Farm

Spinach, Grilled Mushrooms, pitchfork Farm Carrots

With red-onion pickles and Grafton cheddar


Fried FiddleheadsWith pickled ramp aioli

Barbeque pork BellyWith cheddar grits


Vermont Family Farm Lamb Burger

With charred jalapeño relish, Does’ Leap feta and coriander aioli

Grilled Asparagus QuinoaWith Trillium Hill Farm spinach, toasted hazelnuts and herb yogurt


Rhubarb TartWith Island Homemade Ice Cream

pitchfork Farm Carrot CakeWith whipped cream

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burlingTOnMagnolia Bistro

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

$10 luncH SpEcialC u P O F S O u P

Soup du Jour

S A n Dw i C h O P t i O n S

Spring Tofu SandwichGrilled, organic tofu, topped with sun-dried tomatoes,

pickled ramps and spinach on toasted whole wheat. Served with a side of vegan mayo

Cuban SandwichVermont Family Farms pulled pork in a garlic-citrus marinade

with ham, Boggy Meadow Farm Swiss, dill pickles and yellow mustard. Served on grilled sourdough

New Moon Café150 Cherry Street, Burlington, 383-1505

Closed Saturday.

$10 luncH SpEcialSelect two of the three categories listed. All meals come with 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, Swiss cheese, garlic mayo

Grilled portobelloGrilled portobello mushroom, caramelized onions, Vermont

cheddar, spicy mayo

Nantucket ChickenSourdough, avocado, blue-cheese

crumbles, tomato

Vegan Curried Chickpea Salad

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

Tomato, Basil, MozzarellaS i D e S A l A D O P t i O n S

EdenGreens, strawberries, red grapes,

dried cranberries, blue-cheese crumbles, toasted walnuts,

raspberry vinaigrette

CaesarRomaine, Parmesan, toasted

croutons, fresh-cracked black pepper and Caesar dressing

Vegan Red and GreenField greens, tomatoes, tofu, fresh

basil, strawberries, balsamic vinegar

House

S O u P O P t i O n S

Choices change daily, this is a sample menu.

Chicken-and-DumplingTomato Bisque

Spicy Black BeanTomato Bisque

Truffl ed Corn Chowder

Nika 83 Church Street, Burlington, 660-9533

Includes a glass of red or white wine or a homemade spritzer.


Asparagus SoupBraised mushrooms, crispy asparagus, dill

Grilled Escarole and Fennel SaladCrisp black olives, Parmesan, orange-thyme vinaigrette

Mushroom AranciniTruffl e-scented risotto balls


Wood-fi red HaddockWarm red quinoa, grilled scallion-and-tomato salad

Half Wood-fi red ChickenRoasted vegetables, rosemary-thyme demi

Fresh TagliatelleBlack truffl es, arugula, Parmesan, herbs


Chocolate CakeChocolate sauce, hazelnuts, salted caramel ice cream

Seasonal Crème BrûléeTopped with cast-iron-caramelized sugar

$35

ONE Pepper Grill 260 North Street, Burlington, 658-8800

A P P e t i z e r

Arugula SaladWith sweet grape tomatoes, candied nuts, crumbled blue cheese

and avocado vinaigrette


Smoked pulled-pork SandwichWith pickled cabbage, carrots, plums, coriander and housemade fennel chips

portobello Mushroom MeltWith Swiss cheese, wilted arugula and herbed aoli

D e S S e rt

Freshly Made Warm Brownie With Wine Ice CreamYour choice from six fl avors

$25

A D D l i m i t e D e Dt i t i O n B e e r O P t i O n + $ 1 0

Shipyard Barrel Aged Double Old Thumper, 13.2%abvShipyard Bourbon Barrel Aged Double Scottish Ale, 11.6%abv

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your posts!112 Lake Street • Burlingtonwww.sansaivt.com

Res

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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 multi-course 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 SamplerLobster Tail

Green Tea Ice Cream

$35

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

One non-alcoholic beverage included with all meals. Pizza descriptions online.

A n t i PA S t i O P t i O n S

Fior di LatteOur housemade mozzarella

SpeckSmoked prosciutto

Marinated OlivesSoppressata

Marinated Artichokes

i n S A l AtA O P t i O n S

MistaLocal, mixed greens with red-wine

vinaigrette and goat cheese

RocketArugula, fennel, roasted pine nuts,

pecorino Romano and balsamic vinaigrette

Insalata ColorataRoasted seasonal beets, avocado and

microgreens in citrus vinaigrette

P i z z e

MargheritaRegina Margherita

pizzaraoDiavola

Salsiccia e RapiniMelanzana

Rucola e prosciuttoQuattro Formaggi

MaisFig and Gorgonzola

Cherry AmoreGluten-Free Margherita

$25

PMS 8941 C

PMS 426 C

Pistou61 Main Street, Burlington, 540-1783

Closed Sunday and Monday.


Grilled Baby OctopusWith Fingerling potatoes, roasted tomato

Tarentaise RisottoSpring peas, toasted almonds

Asparagus SaladPoached egg, prosciutto bread crumbs


Coq au Vin BlancSpring vegetable ragout, egg yolk

Olive Oil-poached CodFarro verde, spring garlic

Ricotta GnocchiArtichoke purée, grilled ramps


Goat Cheese panna CottaRhubarb, pine nut

Spring peasWhite chocolate, yogurt, coff ee

$35

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

Minimum two guests per party — each pizza serves two. Dinner served Thursday through Saturday.


Spinach SaladJericho Settlers Farm spinach, North Country Smokehouse

applewood-smoked bacon, local eggs, walnuts, ricotta salata and red onion, with a warm balsamic vinaigrette

Housemade Crackers With Accompanying Spreadse n t r é e O P t i O n S

Sausage-and-Leek pizzaJericho Settlers Farm sausage and ramps with

Maplebrook Fine Cheese mozzarella

Veggie pizzaCaramelized onion purée, spinach, goat cheese and balsamic reduction


Barrio Bite but Bigger (from Sweet Start Smackdown)Housemade ice cream sandwich with amaretti cookies

Tiramisu

$25

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burlingTOnShanty 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

Shrimp ScampiFresh sautéed jumbo shrimp in garlic butter, lemon, scallions and

mushrooms served over linguine or in a casserole

D e S S e rt

Shanty pieA delicious homemade chocolate mousse pie

$25

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


Daal, Lentil soup, Aloo Chop, potato croquette,

pakora, Samosa


All of our curries are served with rice and papadam (crispy wafer)

MomoChicken Saag

Chicken Tikka MasalaLamb Bindalu

Saag paneerChana Masala


Green Salad, Aloo Chaat, Sha-Bhalay, Samosa


ChowmeinMomo

Chicken Tikka MasalaLamb Bhindalu

Aloo Gobi

D e S S e rt

Gulab JamunMilk donuts with guar syrup

Rice puddingRice cooked in milk with saffron,

cardamom and sugar

KhulfiHomemade ice cream with pistachio

nuts, topped with mango purée

The Scuffer Steak & Ale House148 Church Street, Burlington, 864-9451

A P P e t i z e r

Boston Bibb LettuceWith Granny Smith apples, candied pecans, bacon and buttermilk-blue-cheese dressing


Steak FritesWith blue-cheese butter, veal jus and garlic fries

pan-Roasted SalmonOver Swiss chard, buttered quinoa, basil and

roasted-cherry-tomato vinaigrette

pork porterhouseIn a maple brine, with dried-fig-and-port-wine compôte,

Swiss chard and cheddar-potato gratin

D e S S e rt

New York-Style CheesecakeWith macerated berries

$25

Two Fresh Basil Leaves—

Two Cucumber Slices—

1.5 oz Vermont White Vodka by Vermont

Spirits Distilling Co.—

.75 oz Lime Juice—

1 oz Simple Syrup

the

VERMONT GIMLET

Visit Vermont’s Original Craft Distillery5573 Woodstock Road Quechee, 866-998-6352

a refreshing start to spring

ASK FORIT DURING

RESTAURANTWEEK

4t-vtspirits-rw13.indd 1 4/12/13 12:53 PM

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The Whiskey Room at Rí Rá Irish Pub

176 College Street, Burlington, 860-9401

Full menu descriptions available online.


Fig-and-Blue-Cheese SavoriesBroiled Oysters with Garlic Bread Crumbs


Sumac Skirt Steak With pomegranate Reductionparmesan-Crusted Chicken Cutlets

Guinness-Brined Barbecue Lamb Steak


Tipsy Turtle BarkChocolate and roasted pecans, drizzled with

Jameson-infused housemade caramel

Irish Coff ee SundaeCoff ee ice cream, topped with coff ee-nut crisp and Jameson-infused caramel

S i g n At u r e C O C ktA i l

The Vermont Gimlet — $7Made with Vermont White Vodka from

Vermont Spirits, with cucumber and basil

$25

Sweetwaters120 Church Street, Burlington, 864-9800

$10 luncH SpEcialGrilled Cheese &

Smoked Tomato BisqueSalmon Cake Sandwich


Bacon-Wrapped ScallopsJumbo sea scallops, wrapped in Green Mountain Smokehouse

bacon, local maple-mustard glaze, Asian slaw and toasted sesame seeds

pulled pork NachosHouse-smoked, slow-braised pork butt, caramelized onions and zesty

barbeque sauce with blended Cabot cheddar and Cabot pepper Jack

cheese melted over tricolor nacho chips and topped with chopped

scallions

Goat Cheese Artichoke CakesArtichoke and Vermont Butter & Cheese Creamery chèvre panko-bread cakes, roasted red pepper

coulis, mixed olive tapenade


Mahi BruschettaPan-seared mahi mahi, grape-

tomato-basil salad, grilled rustic sourdough bread, Maplebrook Fine

Cheese feta, arugula pesto, balsamic glâce

Misty Knoll ChickenHouse-smoked half Misty Knoll Farms chicken with fresh herbs,

vine-ripe tomato coulis, hand-mashed Yukon gold mashed potatoes

and Vermont Butter & Cheese crème fraîche

Boyden BurgerBoyden Farms ground beef,

Blythdale Farm Gruyère cheese, Green Mountain Smokehouse

bacon and caramelized onions on a rustic hearth roll

D e S S e rt

Vermont Maple Crème BrûléeWith gingersnap cookie

Flourless Chocolate CakeWith raspberry purée and whipped

cream

Charlie’s Rotisserie & Grill1160 Williston Road, South Burlington, 862-1211

Full menu descriptions available online.

$10 luncH SpEciale n t r é e

Grilled WrapWith homemade side dish


Apple pieChocolate Cake

Berry Cheesecake


Caesar SaladRomaine hearts, garlic croutons,

fresh bacon bits and Asiago cheese

Charlie’s Classic Garden Salad

Romaine hearts, tomato, cucumber and red onion


Four-Bone Rack of Ribs With Choice of Two Sides

Coated with homemade dry rub and slow-cooked to fall-off -the-bone

perfection for eight hours. Prepared fresh every day. Finished on the grill

with homemade Vermont-honey-barbecue sauce

1/4 Rotisserie Chicken Dinner With Choice of

Two Sides Our 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, jalapeño popper

burger, Greek burger, blue-cheese burger, Buff alo-ranch burger, spicy ranch burger, Cajun ranch burger

and bacon cheeseburger


Apple pieChocolate Cake

Berry Cheesecake

Guild & Company 1633 Williston Road, South Burlington, 497-1207

Subject to change depending on seasonal availability


Laplatte River Farm BrisketWith spoon bread and grilled Vidalias

Maplebrook Farm Ricotta GnocchiWith sweet peas, carrot puree and mint beurre blanc

F r e S h V e g e tA B l e O P t i O n S

Sweet peasWith horseradish and crème fraîche

Grilled AsparagusWith house bacon and farm egg


Bourbon pecan pieCookies-and-Cream Cheesecake

$35

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SOuTH burlingTOnPauline’s Café

1834 Shelburne Road, South Burlington, 862-1081

$15 luncHO P t i O n # 1

Vegan SelectionCup of soup and vegetable pickle rollup

Chocolate-Coconut pot de Crème

O P t i O n # 2

parsnip, Apple and Cabbage Waldorf

LeBlanc Farm pastured pork Chop

With bacon-vegetable bread pudding and sage jus

D e S S e rt ( S e e $ 2 5 m e n u )


parsnip, Apple and Cabbage Waldorfe n t r é e

LeBlanc pastured pork ChopWith bacon-vegetable bread pudding

and sage jus

D e S S e rt ( S e e $ 2 5 m e n u )

$25 DinnErO P t i O n # 1

Wild Mushroom ToastRoast Striped Bass

With coff ee-spice pork belly and sesame-cabbage slaw

O P t i O n # 2Vegan option available

Wild Vegetable pickleSage Gnocchi


LuLu Bourbon-pecan Ice Cream and CrêpeChocolate-Coconut

pot de Crème (vegan)Sorbet Selection


The Vermont Gimlet — $7Made with Vermont White Vodka

from Vermont Spirits, with cucumber and basil

The Windjammer Restaurant and Upper Deck Pub

1076 Williston Road, South Burlington, 862-6585


Vermont Chèvre BruschettaHousemade walnut pesto with

Vermont Butter & Cheese Creamery chèvre, Kalamata olives, organic

tomato relish and toasted pine nuts on grilled crostini

Oysters on the Half ShellTwo fresh oysters served on the half shell with sides of Sriracha-

horseradish sauce and Champagne mignonette (changes daily)

Artisan Cheese & Butcher Board

A selection of local and regional cheese, house-smoked

meats and charcuterie from a boutique salumeria

(changes daily, 3 selections)


Salad bar included

pork Rib Eye au poivrePrime-grade boneless pork rib eye, pepper crusted and grilled

with tangy whiskey onions over Gorgonzola cream sauce

pomodoro SalmonAtlantic salmon wrapped in puff ed pastry over toasted-walnut-pesto cream and fi nished with organic

tomato relish and chives

Bistro SteakHouse-cut and grilled bistro steak,

(also known as the teres major muscle) served over a smoky-sweet poblano coulis and fi nished with an

Indian cilantro chutney

Vermont RavioliVermont Fresh Pasta Company

sweet-pea-and-mascarpone ravioli with sugar snap peas, roasted Argentine tuco sauce, candied

pecans and shaved Vermont Farmstead Brickhaus Tilsit cheese


Ice Cream TrioBelgian Chocolate

Kahlua Mousse

$25 (+$15 FOr winE pairing)local , 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!

Trader Duke’s1117 Williston Road, South Burlington, 660-7523


Grilled Lobster-parmesan Risotto CakesServed with a roasted-red-pepper-and-Sriracha relish

Eggplant NapoleonMarinated eggplant Napoleon layered with fresh mozzarella and

vine-ripened tomato, then drizzled with maple-balsamic reduction


Honey-Ginger poached SalmonWith sesame noodles and straw vegetables

Misty Knoll Farms Chicken pot pieRoasted-Garlic-Encrusted Sirloin

Garlic-encrusted boneless sirloin, served with a tomato and portobello stew

D e S S e rt

Homemade Key Lime pieWith a Double Tree cookie crust

$25

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

Closed Sunday.


Steamed ArtichokeWith tarragon cream

Spring Garlic SoupWith chestnuts and apples

WingsChoice of hot, medium or

house dry rub

Lobster-and-Corn FritterWith tomato-orange marmalade

Caesar Salad


Lamb BologneseRosemary, fresh pasta, garlic, touch

of cream

pan Roasted SalmonLemon crème fraîche, pea coulis,

rosemary potatoes

Eight-Ounce BurgerLettuce, tomato, red onion, pickles,

hand-cut fries, truffl e aioli

WSB Fish & ChipsBlue-cornmeal-fried fi sh, hand-cut

fries, truffl ed remoulade, arugula

Marinated TofuSpring vegetables and sweet

potatoes


Flourless Chocolate Cake With Berries

Cheesecake of the Day

$25

Wooden Spoon Bistro

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Our House Bistro36 Main Street, Winooski, 497-1884

$10 luncH SpEciale n t r é e O P t i O n S

BBQ pork MacPulled pork, red onion and barbecue-cheese

sauce with cheddar cheese. Topped with

fried onion straws

Caprese MacTomatoes, basil and

mozzarella

Our House Mac Snack

An 8-ounce crock of mac-and-cheese with your choice of either tomato-basil soup or half-size house salad


Deep-fried pB&JVermont Mud pie

Chocolate Lava Cake

Twisted Strawberry Trifl e

$25 DinnErA P P O P t i O n S

FricklesBattered, fried kosher

dill pickles, served with remoulade sauce

Spinach-Artichoke Dip

Served hot in a cast-iron crock with grilled

bread


Grilled Calamari Salad

Nutty New England

Mac-and-CheeseCandied pecans,

cheddar cheese, apple and caramelized

onions. Drizzled with maple syrup

Buff alo ChickenMac-and-Cheese

Chicken, bacon, tomatoes, Buff alo-

cheese sauce and bleu cheese, topped with a Buff alo chicken wing


Our House Mussels

Irish Egg RollsCorned beef,

sauerkraut and Swiss cheese, stuff ed in wontons, fried and

served with remoulade sauce


Grilled Steak TipsLobster Mac-and-Cheese


Twisted Strawberry Trifl eVermont Mud pie

Peking Duck House 79 West Canal Street, Winooski, 655-7475


Vegetable SoupWonton Soup

Hot and Sour SoupEgg Drop Soup

A P P O P t i O n S

peking Fried Chicken Wings

Four pieces

Crab RangoonFour pieces

Beef TeriyakiOne piece

Chicken TeriyakiOne piece

Vegetable RollOne piece

Spring RollOne piece


General Gau’s Chicken

Cubes of battered chicken, deep fried

until crispy and cooked with hot ginger sauce

House Special Lo Mein

Sliced Chicken in Sesame Sauce

Chicken coated with sesame seeds in our special spicy sauce

Chicken with Broccoli

Hunan Spicy Chicken

Chicken sauteed with vegetables, garnished

with fresh broccoli in a spicy brown sauce

Hunan Spicy Shrimp

Shrimp sauteed with vegetables, garnished

with fresh broccoli in a spicy brown sauce

Orange-Flavored Beef

Szechuan LambSliced lamb with

onions, green and red peppers in our special

Szechuan sauce

Beef with BroccoliFamily HappinessBean Curd Kung-

pao Style

Vegetable Delightpad Thai

Seafood MadnessShrimp, scallops, squid

and mussels with mixed vegetables in

spicy basil-chile sauce

Basil Chicken or Beef

pad paradiseChicken, beef and

shrimp with mixed vegetables, cashew

nuts and pineapple in basil sauce

Beef BulgogiMarinated paper-thin

sirloin, served on a hot platter

Spicy pork BulgogiThin-sliced pork in

spicy sauce, served on a hot platter

$15

Peking Duck House

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

A P P e t i z e r

Garden Salad and Freshly Baked Focaccia Bread


Scallops à la VodkaSeared scallops in vodka-cream sauce, sautéed 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 picattaThin scaloppine sauteed in a white wine, caper and lemon sauce,

over cappellini


TiramisuLadyfi ngers infused with Kahlua and espresso, layered with

whipped cream and mascarpone

Creme BrûléeBaked custard with a thin, caramelized-sugar top

Mousse CupRich and creamy Italian-style mousse

$25

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

$10 luncH SpEcialVermont Meat Loaf Sandwich

Made with local Vermont ground beef, Cabot cheddar, maple

caramelized onions, and Switchback Brewing Co. BBQ sauce on jalapeño-

cheddar bread served with sweet potato chips, and a fountain soda and

cannoli

Soup and SandwichRoasted red-pepper-tomato bisque

topped with Cabot extra-sharp cheddar cheese and a Vermont BLT with bacon, lettuce, tomato, sliced

green apples, Cabot cheddar cheese, and mayo on ciabatta roll, with a

fountain soda and cannoli


Choice of Any SaladGreek, antipasto or Caesar


Switchback pizzaSwitchback-infused pizza crust

covered with our Switchback Brewing Co. chili with Cabot extra-

sharp cheddar cheese, Vermont maple caramelized onions, and

Cabot sour cream drizzled on top

Vermont Shed BBQ Bacon Burger

8-ounce burger topped with bacon, sliced green apples, cheddar

cheese, maple onions, and our homemade Shed Mountain Ale

BBQ sauce, with a side of sweet-potato chips

Roasted Red-pepper-and-Spinach Alfredo

With Monument Farms heavy cream, tossed with penne pasta with choice of grilled chicken or shrimp.

Served with garlic bread.


Frosty Rookies Root Beer Float

Fried Brownie Bites Topped with Fried Ice CreamHomemade Cannoli

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ESSEx juncTiOn • jEricHO

Istanbul Kebab House 10 Kellogg Road, Essex Junction, 857-5091

Full descriptions and suggested wine pairings include on online menu

$10 luncH SpEcialServed with Turkish tea

and homemade Apple-Maple Baklava for dessert


Kebab Wraps Döner Wrap

Chicken Shish Wrap Adana Wrap

Homemade Falafel Wrap


Stuff ed Grape Leaves Baba Ghanoush

HummusBulgur Croquettes


Surf and Turf Shish Kebab Chicken and Halloumi

Cheese Shish KebabGrilled Salmon Wrapped in

Grape LeavesLamb Shish Kebab

Mixed Vegetable GüveçVegetable Stuff ed Eggplant


All desserts recommended with Turkish Coff ee

Apple-Maple BaklavaTurkish Rice pudding

Almond puddingS i g n At u r e C O C ktA i l



The Belted Cow Bistro4 Park Street, Essex Junction, 316-3883



Roasted Beets, Endive and Arugula SaladHearts of Romaine

Caesar SaladIceberg Disc

purée of Asparagus SoupSmoked Chicken Wings

Beef MeatballsRed Hen Baking Company

Garlic Toast With roasted mushrooms,

caramelized onions and blue cheese fondue +$3

With smoked pork, pickled onions and cheddar fondue +$3

Grilled Flatbread With duck confi t, Vermont blue

cheese, baby swiss and black fi gs +$5


Smoked Hot Chicken Sandwich

Barbecued Half Chicken(please reserve in advance)

Smoked Double pork ChopWith cheesy polenta,

broccoli rabe and sage jus

Beef Meatball Stroganoff Daily Market Fish/

Shellfi sh preparationAsparagus-and-Roasted-

Mushroom RisottoAll-Natural Roasted

Chicken BreastWith roasted garlic, chive smashed

potatoes and asparagus +$10

Smoked BBQ Spare RibsWith two side dishes +$10

(please reserve in advance)


S’mores CupcakesBanana Cream pudding

Chocolate Brownie Sundae

$25

Fields Restaurant30 Route 15, Jericho, 899-2223


Chopped Kale SaladMaplebrook Fine Cheese feta, pickled shallots, roasted red pepper,

marinated olives and Greek vinaigrette

New England Seafood ChowderLobster, clams, leeks, potatoes and crispy oyster

Northern White Bean HummusWith iced cucumber, marinated olives, Maplebrook Fine Cheese

feta and crispy pita


Switchback-Battered HaddockWith salt-and-vinegar fries, honey-citrus coleslaw and

lemon-caper tartar sauce

Chipotle-and-Citrus-Braised pork TacosIn fresh Vermont tortillas, with pico de gallo, avocado,

crema and rice-and-beans

Mac-and-Cheese SkilletFresh fusilli pasta and toasted bread crumbs in a cave-aged-cheddar sauce


Choice of Dessert From Our Dessert Case

$25

Delicato Family Vineyards is proud

to be the o� cial wine sponsor of Vermont

Restaurant Week.

When you are out enjoying one of these great restaurants we

hope you’ll choose to try one of our wines.

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Mexicali Grill & Cantina28 Walnut Street, Maple Tree Place, Williston, 879-9492

$10 luncH SpEcialChoose one appetizer and one lunch entrée or one entrée and one dessert

from the full lunch menu.

$25 DinnErIncludes a house Margarita

($20 without Margarita)


Fresh Avocado FriesSlices of avocado, battered and fried

to a golden brown. Served with spicy-hot ranch

Chicken Tortilla Soup


Vermont Cheddar-and-Spinach Tamales

Fresh masa tamales fi lled with spinach and Cabot habanero

cheddar cheese. Steam-cooked and topped with tamale sauce. Served

with Mexican rice and black beans

Chicken-Avocado BurritoA whole-wheat tortilla fi lled with

grilled chicken, avocado, bacon, red onion, tomato, lettuce and Monterey

cheese. Topped with a creamy cilantro-lime sauce. Served with Mexican rice and refried beans

ChilaquilesTortilla chips simmered in salsa verde, tamale sauce, Monterey

cheese, onions, cilantro and sour cream. Topped with grilled chicken

and scallions. Served with your choice of sides


Maple-Bacon Fried Ice CreamMaple-walnut ice cream coated in corn fl akes, cinnamon and sugar, deep-fried and served in a fl our

tortilla bowl. Topped with fresh bacon, chocolate and whipped cream

Blueberry XangoA fl our tortilla fi lled with fresh blueberries, cheesecake fi lling.

Deep fried and served with vanilla ice cream

Texas Roadhouse225 Interstate Corporate Center, Williston, 288-1110


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


Each entrée is served with your choice of two made-from-scratch side items.

Twelve-Ounce Fort Worth Rib EyeBarbecue Chicken and Ribs Combo

Six-Ounce Dallas Filet


Big Ol’ BrownieGranny’s Apple Classic

$25

Three Tomatoes TrattoriaMaple Tree Place, 192 Boxwood Street, Williston 857-2200

$9 luncH SpEcialSignature Thin-Crust pizza

With local toppings

Caprese SandwichTomatoes, fresh mozzarella, basil, focaccia bread,

basil aioli and choice of side


Crispy Risotto AranciniLocal beets, Vermont goat cheese vinaigrette

Caprese SaladTomatoes, fresh mozzarella, basil, olive oil


Orecchiette pasta primaveraEar-shaped pasta, roasted squashes, walnuts, blue cheese, sage

Beef BraciolaRoasted fl ank roulade, spinach and herb stuffi ng, fettucini, arugula

Shipyard Brewing is is excited to be on board as official beer sponsor for this year’s Vermont Restaurant Week. Beer is as versatile as it is diverse, providing both complementary and contrasting experiences when paired with food.

Get out to one of the restaurants or events during the week and enjoy a Shipyard.

Thanks Vermont!

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HinESburg • ricHMOnDHinesburgh Public House

10516 Route 116, Hinesburg, 482-5500

tO S h A r e

Soft pretzelsMade from scratch daily.

Sprinkled with sea salt and served with housemade maple-Dijon

mustard

perch FingersCornmeal-crusted, locally sourced

perch fi ngers, served with marinated cabbage and a classic housemade

tartar sauce

S O u P A n D S A l A D

Spinach-and-Apple SaladBaby spinach mixed with julienned Macintosh apples, Vermont Smoke & Cure bacon, sliced red onion and

dried cranberries. Tossed in our maple vinaigrette and topped with

sunfl ower seeds

Soup du JourMade from scratch with locally

sourced ingredients


Millhouse Mac & CheeseShell pasta, smothered with a

variety of Vermont cheeses, pickled jalapeños and Vermont

Smoke & Cure bacon, topped with bread crumbs, then baked until golden brown … No jalapeños,

no bacon, no problem.

Harvest plateThis vegan plate changes with the harvest of the season and the daily

availability of locally sourced produce

The Daily BraiseCertifi ed naturally grown,

100 percent grass-fed Lowline Angus beef from our neighbors at Grass Roots Farm. Served with a

locally sourced daily vegetable and fried garlicky polenta

$35

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 Sunday and Monday.

The menu below is a sample.

S m A l l P l At e S

House-Smoked Vermont pork Jowl Toast

With grilled ramps and rhubarb

Fiddlehead and Mazza’s Asparagus Salad

With grilled mushrooms and creamy maple-ramp dressing

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

Braised Laplatte River Angus Farm Short Rib

With grilled polenta, Mazza’s asparagus, roasted leeks and herbs

S w e e t P l At e S

Carrot CakeWith honey ice cream and

golden raisins

Frozen Lime MousseWith Mazza’s summer strawberry

sauce and dried strawberries

Bittersweet Chocolate pudding

With vanilla cream and salted-chocolate crunchies

$35

Sonoma Station 99 Bridge Street, Richmond, 434-5949

Closed Sunday, Monday and Tuesday


Whole-Leaf Caesar Saladpotato and Chive Croquettes

Switchback Tempura Fish Taco


Black Bean Ravioli and Achiote Tempura ShrimpSpiced black-bean-and-Cabot-cheddar ravioli, grilled pineapple,

baby spinach and roasted jalapeño sauce (Also available as vegetarian option without shrimp)

Lavender-and-Black-pepper-Crusted Ahi TunaMashed potato, green beans and Bärenjäger Honey Liqueur beurre blanc

Locally Farmed, Grilled pork LoinGarlic mashed potato, pork belly, baby spinach and black currant reduction

D e S S e rt

One choice from our full dessert menu

$25

Toscano Café Bistro27 Bridge Street, Richmond, 434-3148

Closed Monday.


Creamy potato-Garlic SoupRoasted-Beet Carpaccio

With cracked black pepper, baby arugula, feta and extra-virgin olive oil

BruschettaWith crab, artichoke and

cherry tomato

S A l A D

petite Market SaladWith choice of herb vinaigrette,

creamy dill or oil-and-vinegar


prosciutto-Wrapped Chicken Breast

With herbed ricotta stuffi ng, spring-green risotto, local fi ddleheads and

Marsala pan sauce

Triple-Mushroom SautéeCrimini, shiitake and portobellos

with roasted garlic, fresh sage cream, fresh cavatelli, toasted pine nuts and

shaved Parmigiano-Reggiano

Vermont Maple-Brined pork Loin

With apple-red-onion chutney, garlic mashed potatoes and maple-

braised Brussels sprouts

Fish du JourDaily presentation


Cappuccino-Chocolate Mousse

Crème BrûléeMaple Bread pudding

Equal Exchange Organic Coff ee or Choice of Teas

$35

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Barkeaters Restaurant97 Falls Road, Shelburne, 985-2830

Closed Monday.

$10 luncH SpEcialBacon, Mushroom

& Swiss BurgerWith fries

Mini Root Beer Float


MusselsPEI mussels sautéed in Vermont

butter, garlic, lemon and white wine; served with grilled baguette

Spicy Veggie EggrollsAssorted fresh vegetables, soy,

ginger, citrus, sambal and cilantro with sweet chili dipping sauce

Caesar SaladCrunchy romaine, croutons,

shaved Parmesan, house-roasted garlic and lemon dressing


Rock Lobster FettuccineSweet lobster meat and rock shrimp

in butter, shallots, lemon, cream, parsley and Parmesan

over fettuccine

Grilled pork Tenderloin With Quinoa and

Dried Fruit GastriqueMarinated, grilled pork tenderloin,

served atop a salad of quinoa, baby spinach, toasted almonds, dried apricots, cranberries and

cherries. Finished with a reduction of port and dried fruit

Oven-Roasted Statler Chicken With Mushroom-Bacon-and-Bourbon Sauce

With Gorgonzola mash and vegetable


Apple pie à la ModeBrownie Sundae

Café Shelburne 5573 Shelburne Road, Shelburne, 985-3939



Broccoli Soup With Wild RiceWarm Duck Tender Salad

With quail egg crouton and haricots verts over a bouquet of mesclun, olive oil and balsamic vinegar dressing

Butternut Squash RavioliWith mini vegetable ratatouille and Vermont-goat-cheese-basil sauce


Filet of CodCrusted with herbs, almonds, bread crumbs and olive oil,

with roasted golden beets and Bordelaise sauce

Coq au VinOver homemade fettuccine with mushrooms, lardons and pearl onions

Vermont Farm-Raised, Roasted QuailWith sautéed spaetzle and quail sauce

Duck Confi tWith garlic fl an, vegetables, potato gratin and duck-white-wine sauce


Choice of Any Dessert on Regular Menu

$35

Cafe ShelburneRt. 7 Shelburne, VT 05482 • 985-3939

Celebrate Mother’s Day

RESERVE NOWfor Mother’s Day,Sunday, May 14

Also Open on Sunday, May 21 & 28

Serving from 5:00-9:00pm

atCafe Shelburne

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

Greek Spinach SaladWith feta, cherry tomatoes and

Vermont Butter & Cheese Creamery fromage-blanc-cucumber dressing

Baked BrieWrapped in puff pastry with

apricot and almond


Salt Cod Confi tWith seasoned bread crumbs over

housemade squid-ink pasta

Misty Knoll Farms Chicken Saltimbocca

Over roasted-garlic mashed potatoes with sautéed spinach

porchettaOver Gorgonzola polenta

Roasted-Zucchini-and-Eggplant Lasagna


TiramisuWith Vermont Butter & Cheese

Creamery mascarpone

Chocolate Oblivion TorteMade with local eggs and

Cabot butter

$25

Starry Night Café5371 Route 7, Ferrisburgh, 877-6316

Menu subject to change due to seasonality of ingredients . Closed Monday and Tuesday.


Smoked Spring Onion BisqueWith roasted garlic-goat-cheese crostini

Roasted Beet SaladWith shaved fennel, toasted hazelnuts, Green Mountain Blue cheese,

mixed greens and maple-sherry vinaigrette


Citrus-Herb Grilled Misty Knoll Farms Chicken BreastWith truffl e mashed potatoes, wilted greens and spring-pea purée

Saff ron GnocchiWith shaved asparagus, wilted Swiss chard, Green Mountain Gruyère

and leek-tomato ragu


Carrot CakeWith local maple, cream-cheese frosting

Orange-Lavender Crème BrûléeWith maple shortbread cookie

$35

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nEw HavEn • vErgEnnES • MiDDlEbury3 Squares Café

221 Main Street, Vergennes, 877-2772

$35 cacaO MEnuA P P e t i z e r O P t i O n S

CevicheWith cacao nib cracker

Roasted Caulifl ower Soup With smoked-paprika-and-cacao

croutons

Trinitario-and-Alta-Gracia-Seared Yellowfi n Tuna

With citrus relish

Chicken EnchiladaWith pumpkin mole and

queso fresco

Field GreensWith goat-cheese-cacao-nib fritter

and vanilla-Key-lime vinaigrette


Criollo-Crusted SnapperWith papaya-mango slaw

and tostones

Salt-and-pepper prawnsWith chocolate, chiles, almonds

and rice

Red Mole Turkey StewWith hominy

Braised Short RibWith cinnamon-red-wine and cacao,

and yucca fritters

Chocolate FettuccineWith mushroom ragout and

pecorino

Grilled LambWith bitter chocolate sauce, poached apples and spaetzle


Trinitario FlanWith crisp plantain and macadamia

Mayan Sipping ChocolateTrio of House Truffl es

Citrus Tart With Cacao Crust

Tourterelle3629 Ethan Allen Highway, New Haven, 453-6309

Wine pairings available for additional cost. Closed Monday and Tuesday.


Tourterelle SaladArugula, artichokes, roasted pecans,

cranberries and Vermont goat cheese in balsamic vinaigrette

Soupe du JourSaumon Maison

Cured salmon over angel-hair pasta, marinated red onions and capers

Chicken CrêpeCrêpe fi lled with chicken sausage, pesto, brie and sun-dried tomato


Château Bistro SteakGrilled Brant Farms hanger

steak with garlic mashed potatoes and fi ddlehead ferns in a shallot

demi-glace

Cabillaud au FenouilMacadamia-nut-crusted cod with grilled asparagus and Provençale

tomatoes in a caper sauce

Délice VégétarienGrilled lentil steak, portobello

mushrooms and local mozzarella with red-pepper coulis


Strawberry-and-Rhubarb Crisp

Served with homemade ice cream

Chocolate pavéWith vanilla ice cream

Gâteau BretonWith salted caramel sauce




$35

Antidote35C Green Street, Vergennes, 877-2555

Full descriptions on online menu. Closed Sunday and Monday.

$25 prEScripTiOn #1FA r m B OA r D

Your Choice of Any Three Artisanal Vermont Cheeses

or House Charcuteriee n t r é e O P t i O n S

pork Belly TacosSpicy Grilled Asparagus-and-

pickled-Ramp Tacos

$25 prEScripTiOn #2A P P e t i z e r

Basil-Ale Musselse n t r é e

Hop-Smoked pork platter

$25 prEScripTiOn #3A P P e t i z e r

Caesar Salade n t r é e O P t i O n S

Double-Bacon 1/4 pounderGrilled Ayer Farm

Lamb Burger

Tree Huggin’ Dirt Worshipper

Wild rice, native carrot, risotto and pumpkin-seed veggie burger, topped

with baby arugula, roasted

$35 prEScripTiOnA P P e t i z e r

Seasonal Green Salade n t r é e

Spring pasta di MarePan-seared scallops, shrimp,

calamari, mussels and spaghetti.

DESSErT OpTiOnSAvailable for all prescriptions.

Tres Leches CakeMaple Crème Brûlée

Cheryl’s Chocolate Silk

Two Brothers Tavern86 Main Street, Middlebury, 388-0002

Menus also available downstairs at Two Brothers Lounge & Stage


Side Field Greens SaladSide Caesar Salad

Cup Cheddar-Ale Soup


Vegetable-Ginger Stir FryBaked Mac-and-Cheese

Shepherd’s pie


Straff ord Organic Creamery Ice Cream

Chocolate-Fudge Brownie with Straff ord Organic

Creamery Ice CreamCrème Brûlée


Side Field Greens SaladSide Caesar Salad

Cup Cheddar-Ale SoupCalamari with

Sweet Chili Sauce


Santa Fe Tortellini with Vermont Blackened Chicken

Can be vegetarian

Grilled, Sustainable Faroe Island Salmon

Vermont Pasta Company Pumpkin-and-Caramelized-Onion Ravioli

with Herb Cream Sauce


Chocolate-porter CakeChocolate-Fudge Brownie

with Straff ord Organic Creamery Ice Cream

Crème BrûléeChocolate Torte

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Café Provence11 Center Street, Brandon, 247-9997

$10 luncH SpEcialA P P e t i z e r

Cup of Soup or Chowder


Thin Tomato pieWith caramelized onions,

basil pesto, Blue Ledge Farm goat cheese and mesclun greens

Seafood Crêpe provençaleOver wilted spinach and

lobster-saff ron sauce

Steak FritesGrilled steak with red wine sauce, maître d’ butter, French fries and

petite salade


Baked AlaskaWith berry sorbet and

crème Anglaise


Red Beet NapoleonDuck-Leg-Confi t-and-

Braised-Cabbage TartletCurried Calamari on

Forbidden Ricee n t r é e O P t i O n S

Shrimp provençaleOver egg fettuccine, with Szechuan

lobster sauce

Chicken Cordon BleuWith garlic mashed potatoes

and lemon-butter sauce

Baked Barley RisottoWrapped in phyllo with pesto

cream sauce

Curried Lamb StewWith root vegetables and

mango chutney


Stuff ed CrêpeWith orange-strawberry cream

and chocolate sauce

Baked AlaskaWith berry sorbet and

crème Anglaise

Table 24 24 Wales Street, Rutland, 775-2424

Closed Sunday.


Arugula SaladHouse-smoked Salmon

Wood-fi red Asparagus Duoe n t r é e O P t i O n S

BucatiniWith olives, tomatoes, capers, citrus and garlic

Wood-fi red pork LoinWith creamed-corn succotash, chickpeas, green beans and tarragon

pan-roasted CodFried potato, asparagus and olive brodetto


Vanilla Bean Crème Brûlée, Chocolate Chip Cookie Sundae, Local Cheese


The Vermont Gimlet — $7Made with Vermont White Vodka from Vermont Spirits,

with cucumber and basil

$35

The Red Clover Inn & Restaurant

7 Woodward Drive, Mendon, 775-2290

Closed Tuesday and Wednesday

F i r S t C O u r S e

portuguese-Style EscargotSimmered in piri-piri and toasted garlic-butter-white-wine

sauce with grilled crostini

S e C O n D C O u r S e

pan-Seared Teres Major SteakWith red-wine demi-glace, caramelized onions,

pommes purées and broccoli rabe

t h i r D C O u r S e

House Special Crème BrûléeFlavored with kaffi r lime and blood orange

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

Vermont Cosmo — $10With Vermont White Vodka, Triple Sec, cranberry and lime juice

$35

On the Rocs Lounge 2384 Killington Road, Killington, 422-7627

$15 TapaS MEnuChef will choose three featured tapas each night.

Below are a few samples:

Oyster RocsWith fennel-and-leek fondue and seasoned bread crumbs

Strawberry BruschettaWith toast points

Blue-Hot ScallopsLightly fried U-10 scallops, tossed in Buff alo-blue-cheese sauce

Cider-Braised Foie GrasWith diced Granny Smith apples

Chipotle-Marinated Grilled ShrimpOver microgreens

Deep-Fried Brussels SproutsWith honey-ginger-soy dressing

Simon Pearce Restaurant 1760 Quechee Main Street, Quechee, 295-1470

Subject to change depending on seasonal availability.


Vermont Cheddar SoupSoup du Jour

Seasonal GreensWith herb vinaigrette


Red-Quinoa-and-Grilled-portobello Tian

With braised shallots, roasted beets, yellow bell peppers,

Vermont feta, stewed cranberry beans and celery-root purée

Horseradish-Crusted Chatham Cod

With crispy leeks, herb mashed potatoes and balsamic

shallot reduction

Crisp Roasted DucklingWith haricots verts, Himalayan

red rice and mango chutney sauce


White Chocolate Mousse Cake

With raspberry sauce

Walnut MeringueWith strawberry sauce




$35

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lyME • QuEcHEE • wHiTE rivEr juncTiOnThe Lyme Inn

1 Market Street, Lyme, NH, 603-795-4824

Closed Monday and Tuesday.


Soup du Jour, Iceberg Wedge, Mixed Greens, Tomato and Arugula Salad


Grilled Northeast Family Farms pork TenderloinLyme Inn Fresh-Ground Burger With French Fries

Organic, pan-Roasted or Fried Half Chicken With Sage pan Jus

Classic Fish-and-Chips


Sticky Toff ee puddingServed hot, with fresh whipped cream

Cranberry-Apple CrispWith pistachio streusel and vanilla ice cream

Kentucky Race pieChocolate chips, toasted coconut and pecans, with vanilla ice cream

$35

The Quechee Club 3268 Main Street, Quechee, 299-2101

Open Thursday, Friday and Saturday.


The WedgeBibb lettuce, pickled onion, maple-black-pepper bacon and

housemade blue-cheese dressing

Romaine SaladWith housemade Caesar dressing, challah croutons, Parmesan and anchovies


Grilled SalmonOver organic soba noodles, with sesame-ginger broth

Local BologneseRobie Farm pork and beef, tomato, local cream and cavatappi

RisottoWith grilled vegetables and herb oil


CannoliWith chocolate mascarpone and crushed peanut brittle

Vanilla CheesecakeWith raspberry sauce

$25

Tip Top Café 85 North Main Street, White River Junction, 295-3312


$10 luncHA P P e t i z e r O P t i O n S

Tomato-Basil BisqueWith pecorino Romano

and tiny croutons

Corn-and-Tasso-Ham Chowdere n t r é e

Fried Chicken SandwichMiso mayo and Asian slaw


Soup of the DayTomato-Basil Bisque

With pecorino Romano and tiny croutons

Flash-Grilled CaesarWith croutons, pecorino Romano


Aloo Gobi (potato and Caulifl ower Curry)

Tofu, edamame, fresh ginger, tomato concassé

Sesame-pork-and-Ginger Meat Loaf

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

D e S S e rt

Almost-Famous Bread pudding

With caramel-whiskey sauce

Blue Moon SorbetS i g n At u r e C O C ktA i l



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Le Belvedere100 Main Street, Newport, 487-91476



Sushi RollFive pieces of steamed or fried

shrimp roll

Mushroom BruschettaRustic sourdough with garlic aioli

and Gorgonzola cheese

Veal MarsalaLocally raised veal meatballs in

Marsala sauce

Maple-Cashew SaladMixed greens, roasted peppers

and onions, candied cashews and cheddar cheese with maple-bacon

dressing


Lamb ShankChianti-braised with mirepoix

vegetables in a red-wine demi-glâce

Statler ChickenRoasted, lemon-pepper-infused,

bone-in breast with lemon-asparagus risotto

Grilled SalmonWith citrus-sun-dried-tomato

beurre blanc

pork Tenderloin MedallionsCashew-crusted, served with a

Frangelico pan sauce

Roasted Vegetables Risotto


Homemade Ice CreamHomemade GelatoHomemade Sorbet

Dessert du Jour

$35

Lago Trattoria & Catering95 Main Street, Newport, 334-8222

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

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, 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

$35

East Side Restaurant & Pub 47 Landing Street, Newport, 334-2340

$12 luncH SpEcialA P P e t i z e r

Cup of French Onion SoupS A n Dw i C h O P t i O n S

Cranberry BombChicken salad, cranberries and

Vermont cheddar, baked on a lightly toasted rustic baguette

Cold-Weather Cashew Chicken Salad

Gorgonzola-Steak SaladD e S S e rt

Mile-High Coconut pieHomemade coconut-cream pie piled high in a fl aky pie crust, topped with whipped cream and toasted coconut

Lemon Sour Cream pieLight and fl uff y lemon and sour

cream in a graham-cracker crust, topped with whipped cream and

drizzled with melba


Buff alo BombsA Buff alo blend of cream cheese

and chicken, rolled in wonton wrappers, with blue-cheese

dressing on the side

Oyster BruschettaBacon-Wrapped Scallops


Applewood-Bacon-Wrapped pork Loin

Stuff ed Haddock with Lobster Sauce

A fresh fi let, baked with our house crab stuffi ng and a rich sherry-

cream-lobster sauce

pumpkin RavioliRoasted root vegetables, tossed with a Macintosh beurre blanc

over pumpkin-and-caramelized-onion ravioli. Finished with dried

cranberries and feta cheese


Mile-High Coconut pieLemon Sour Cream pie

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


Fattoush SaladCrabmeat-Stuff ed

Mushrooms Drunken-Shrimp

Hush puppies


Wolaver’s Oatmeal Stout Braised Lamb Shank

With Moroccan couscous, kale and arugula-mint pesto

Vermont Highland Beef Meatloaf

Wrapped in Vermont Smoke & Cure bacon and served with scallion

mashed potatoes and bourbon-bacon Brussels sprouts with

mushroom gravy

Sexy Mexi pizzaBlue-corn-infused pizza dough with a refried-black-bean base, chile-spiced mozzarella, salsa

fresca and chiff onade Romaine


Molten Chocolate CakeBerry Tiramisu Maple-Walnut Bread pudding




$25

The Foundry Pub & Grille830 Jay Peak Road, Jay, 327-2500


Grilled Quail LegsGarlic-thyme confit quail in maple-Bourbon glaze, with apple slaw

Carrot-Ginger SoupWith apple-cinnamon crème fraîche

i n t e r m e z z O

Farmers SaladMixed greens, pickled beets, cucumber, tomato,

red onion and maple-balsamic vinaigrette


Lamb-Stuffed TortelloniBraised lamb, tucked into housemade tortelloni,

with wild-mushroom ragout and sweet-pea purée

Hearth-Fired Black Sea BassWith mixed greens, seasonal succotash and citrus vinaigrette

Vermont Vegetable GratinSweet potatoes, beets, braised kale, leeks, roasted apple,

Vermont Farmstead Alehouse cheddar and cannellini bean salad


Brownie puddleMaple Crème Brûlée

$35

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wEST glOvEr • jay • brOOkFiElD • plainFiElDThe Parker Pie Co.

161 County Road, West Glover, 525-3366

Full dish descriptions available online. Closed Mondays

$10 luncH SpEcialChoice of any medium pizza

$25 DinnErn AC h O S O r S A l A D O P t i O n S

NEK NachosNacho Grande

Buffalo Chicken NachosNacho FrijolesGarden SaladGreek Salad

Caesar SaladChicken Caesar

Chef’s SaladBaby Spinach SaladDave’s Special Salad

Taco Salad

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

Veggie ClassicMeat Lovers

The Works

NEK Garden StyleGreek Style

BBQ Chicken pizzaBuffalo Chicken pizza

pizza Margheritapizza Bianca

The Green Mountain SpecialScott’s Revenge

Nathanael’s Chicken ChipotleBangkok Disco

The DillaMalibu Barbie

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

Full dish descriptions available online.

$10 SOup-anD-SalaD luncH SpEcial


House SoupMinestrone with

chickpeas, kale and a pesto swirl

Soup of the DayS A l A D O P t i O n S

Caesar SaladWith house dressing, lemon, croutons and

shaved Parmesan

Mista Salad With fresh Roma tomatoes, shaved

radish and house herb vinaigrette (gluten

free, vegetarian)

$10 luncH SpEcialA P P O P t i O n S

Fried Brussels Sprouts

With Sriracha aioli (vegetarian)

pickle plateHouse-pickled

cucumbers, green beans and beets

(gluten free, vegan)

S A n Dw i C h e S

All sandwiches come with a choice of fries

or greens

Housemade Bean Burger

Turkey Cran-Apple Sandwich

Bahn MiSlow-roasted pork

shoulder, house-pickled slaw, Dijon

cream cheese and fresh cilantro on house bun


Fried CalamariRicotta-and-

Almond-Stuffed pickled Beetpickle plate


Chicken ScallopiniSteak-and-Sweet-potato Succotash

(gluten free)

Housemade Ricotta-and-

Spinach Tortellini(vegetarian)


Chocolate Eclair pie

Italian CheesecakeBlood Orange-

Rosemary Sorbet

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



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

dumplings

Three Oysters on the Half Shell

With pickled-ramp-and-mustard-seed mignonette

Fat Toad Farm Goat Cheese Soufflé

With red onion marmalade, sourdough croute and baby greens

with citrus-lime vinaigrette


Grilled Hanger Steak with Smoked Sea Salt and

pimentónWith Springbrook Tarentaise

scalloped potatoes and Romesco sauce

pan-Seared, Organic Shetland Salmon Filet

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

Wood-Oven-Roasted Vermont porchetta

With rosemary and fennel pollen, duck-fat-roasted potatoes and

greens with house-smoked bacon

Vermont Ricotta Gnocchi with Spring Vegetables

With tarragon chimichurri and Parmesan tuile


Dark-Chocolate-and- Salted-Caramel Bar

Toasted-Almond-and- Dried-Cherry Semifreddo

With citrus tuile

$35

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

$10 luncH SpEcialChoose a beverage, half sandwich and side combo,

or beverage and whole sandwich

S A n Dw i C h O P t i O n S

Grilled Cheese With AppleRed Hen Baking Company’s

Mad River Grain bread, grilled with Cabot cheddar, crisp apple and sharp

honey-Dijon spread

Club TurkeyRed Hen Baking Company’s

Cyrus Pringle toast with aioli, North Country Smokehouse turkey

and applewood-smoked bacon, Cabot cheddar, greens, tomato and

red onion

prosciutto di parmaRed Hen Baking Company’s

fresh-baked baguette with pesto aioli, Maplebrook Fine Cheese’s mozzarella, prosciutto di Parma,

fresh arugula, salt, cracked pepper and balsamic glaze

B e V e r Ag e O P t i O n S

16-ounce Hot or Iced Coff ee or Tea

16-ounce Fresh-Squeezed Sparkling or Flat Lemonade

12-ounce Latte or ChaiS i D e O P t i O n S

Fresh Greens with Balsamic Vinaigrette

Cup of Soup du JourCup of Greenfi eld Highland

Beef or Veggie ChiliQuinoa Tabbouleh Salad

Vermont Cookie Love Cookie

Cornerstone Pub & Kitchen 47 North Main Street, Barre, 476-2121



Kale-Cranberry SaladKale, dried cranberry, walnuts,

Parmesan and lemon-honey vinaigrette

Shrimp and GritsStone-ground grits, Vermont-

style with Grafton Village Cheese Company aged cheddar, butter-

poached shrimp, cherry tomatoes, scallions and Cajun lobster sauce

Heirloom Tomato Consommé

Heirloom tomato, edamame and crouton


New Zealand Rack of LambGrilled rack of lamb with sweet pea couscous, zucchini, summer squash

and curried garlic sauce

pan-Seared Sea ScallopsDiver scallops with asparagus

risotto, speck ham and Parmesan-cream reduction

Quinoa RavioliBok choy, vegetable quinoa, zucchini,

summer squash, sweet peas and tomato-soy broth


Choice of Ice CreamFrom Scout’s Honor in Waitsfi eld

Maple Crème Brûlée

$35

Hunger Mountain Coop Deli and Café

623 Stone Cutters Way, Montpelier, 223-8000

C O - O P C O m B O

Choice of BurritoOptions include breakfast burrito, Mexican Barbecue,

Five-Star Hoisin and Yellow Curry. Add-ons such as avocado, guacamole and sour cream cost extra.

Bag of ChipsChoice of Cookie From Our Bakery

Choice of Honest Tea

$10

J. Morgan’s Steakhouse 100 State Street, Montpelier, 223-5222

This menu may change based on availability of product.


Vermont SaladMixed greens topped with Vermont

Butter & Cheese Creamery goat cheese, cranberries, golden raisins,

toasted pecans, cucumbers, red onions and Vermont-maple-

balsamic vinaigrette

J. Morgan’s Signature SaladCrisp romaine, blue-cheese crumbles, Kalamata olives and cherry tomatoes with a

balsamic vinaigrette

Loaded potato ChipsFred’s Calamari


pappardelle and Wild Mushrooms

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

cheese and white truffl e oil. May also be served with smoked chicken

Filet and Caramelized OnionsOur center-cut fi let, pan-seared and served with caramelized-onion-and-

blue-cheese sauce

Millionaires CakesMaine lobster, lump crab, shrimp,

garlic, onions and fresh herbs. Combined and pan seared, then served on a bed of spinach with

lemon-caper-butter sauce

Tomato-Fennel HaddockServed with a sauce made with

caramelized fennel, onion, tomato, basil and Sambuca


J. Morgan’s Whiskey CakeDevil’s Food Cheesecake

Tropical passionBen & Jerry’s sorbet, fresh fruit and

berries, drizzled with fruit coulis

$35

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MOnTpEliErKismet

52 State Street, Montpelier, 223-8646


$10 luncH SpEcialD r i n k O P t i O n S

MimosaFresh-pressed Juice

DA i ly S P e C i A l

Daily panino (Wednesday)Classic Burger or Veggie

Burger (Thursday)Fish-and-Chips (Friday)

Classic Benedict (Saturday & Sunday)

$35 DinnErVegan menu or $15 wine pairing

available upon request


Moroccan Carrot SoupWith spring-garlic oil

Beet SaladWith fried-goat-cheese crouton and

watercress

House pâté plateWith sparkling wine jelly

Kale Caesar Salade n t r é e O P t i O n S

Vegetarian pastryFilled with braised mushrooms, fresh cheese, thyme and cream

Roast QuailWith fennel stuffing and glazed

spring vegetables

Smoked BeefPot roast, vegetables and butter

pastry

poached ScallopsWith beluga lentils, watercress

and lemon


Strawberry pavlovaSaffron Risotto CakeMaple Crème Brûlée

La Brioche 89 Main Street, Montpelier, 229-0443

Closed Sunday.

$10 luncH SpEcialCome and enjoy the creative

sandwiches, soups and desserts that our New England Culinary Institute

B.A. students have created. Bakery-fresh fare changes daily.

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

Lunch and dinner served Tuesday through Saturday.

$15 DéjEunEr à la FrançaiSE luncH SpEcial

A P P O P t i O n S

SaladWholesome,

Single-Vegetable Soup


provençale Double-Baked

RatatouilleTopped with soft-

poached duck egg, grilled

baguette and roasted pepper coulis

plat du JourD e S S e rt

Café GourmandA shot of Nespresso

forte and a three-bite-sized dessert

$15 TapaS MEnuServed at 118 Bar &

Lounge, downstairs at NECI on Main

A tA S t i n g t r i O

Artichoke Stuffed with Vegetables à

la GrecqueGrilled Salmon

With Spinach and Saffron

In a true Hollandaise sauce

Mini paellaWith shrimp, mussels,

our own chorizo and chicken


French Onion Soup

Sun-dried Tomato and Chèvre Soufflé

Beet Carpaccio


Duck Breast à la plancha Over-Easy

Served with braised endive sous-vide

and orzo

Fresh Salmon, Steamed Over

Green TeaCrisp vegetable

julienne, jasmine rice cake and red curry

coconut sauce

Handmade Open-Faced Ravioli

Roasted vegetables, wilted baby spinach

and mushroom emulsion

D e S S e rt

Chef Michelle Buswell’s Sweet

Start Smackdown Creation

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

$ 2 5 e n t r é e O P t i O n S

pan-Fried Zucchini FrittersWith crème fraîche and cherry

tomato salad

pan-Seared ScallopsWith Niman Ranch pork belly, warm

fennel slaw and citrus vinaigrette

Grilled AntipastiGrilled eggplant, grilled pepper,

olives and capers, mozzarella and sherry vinaigrette

$ 3 5 e n t r é e O P t i O n S

Gnocchi and RapiniWith extra-virgin olive oil, chili

flakes, garlic and Parmigiano-Reggiano

peppercorn-Crusted SalmonWith cannelini beans, green beans

and roasted tomato vinaigrette

Chicken MarbellaStatler chicken breast, olives,

capers, prunes, crispy polenta and green beans


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


Limoncello Crème Brûlée, Tiramisu, Torta Caprese, Cannoli

Three Penny Taproom108 Main Street, Montpelier, 223-8277

Menu changes daily based on seasonal products, and guests can chose any two items from the regular menu.

S A m P l e D i S h e S

Roasted Spring Vegetables and Farmers CheeseChopped Chicken Liver and Dark Bread

Carrot-Buttermilk SoupSpring Greens and Sheep-Milk Cheese

Farro, pickled prunes and GreensChorizo, White Beans and Fried Egg

Creamed Mushrooms and Toast

$15

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Salt207 Barre Street, Montpelier, 229-6678

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


Maple-glazed pork belly buns, fennel, apricotRoasted Jerusalem artichoke soup, spring pesto,

tahini crème fraîcheSugarsnap peas, mint, roasted radishes, housemade ricotta


pastured-veal ragout, ramp risotto, peasMussels, squid, squid-ink angel hair, tarragon-and-

piment-d’espelette beurre blancSautéed mushrooms, herbed dumplings, truffl e oil,

baby greens, shaved asparagus

D e S S e rt S A m P l e r ( FO r 2 )

Flourless chocolate cakeBloomy-rind cheese

Maple corn cake, rhubarb compote, whipped cream

$35

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

No lunch on Sunday.

$10 luncH SpEciale n t r é e O P t i O n S

Includes soft drink of your choice

Spaghetti and MeatballsWhite-Wine-poached Sole*

With lemon caper sauce, grilled vegetable

Seared Scallops*With arugula-shaved-fennel salad in

an orange-saff ron vinaigrette

panini of the DayWith french fries


Arugula-and-Gorgonzola Salad*

Blue-Corn-Crusted, Fried Oysters with Lemon Aioli

Tapenade Bruschetta With Feta Cheesee n t r é e O P t i O n S

Grilled New York Strip*With Parmesan mashed potatoes,

broccolini and red-wine-Gorgonzola sauce

Sautéed Jumbo Shrimp, Spinach and Tomatoes

With a truffl e-mascarpone cream sauce, over lobster ravioli

Vegetable primaveraVegetarian entrée with white-wine-

pesto sauce over linguine


Key Lime Mousse*Flourless Chocolate Cake*

Aff ogato*

* Gluten-free selections

Red Hen Bakery 961B Route 2, Middlesex, 223-5200

In order to use only the freshest local produce in our soups and sandwiches, options will change daily. Below are some examples.

$10 luncH SpEcialS A n Dw i C h O P t i O n S

Ginger BeefHam with ApricotsLine-Caught Tuna

Egg SaladMozzarella and Red pepper

Grilled CheesePlain or meat-enhanced


Mulligatawny StewCream of Mushroom

Local Black Bean Chili

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SOuTH HErO • STOwE • ST. albanSPiecasso Pizzeria & Lounge

1899 Mountain Road, Stowe, 253-4411


Side Caesar SaladCup of our Seasonally Inspired Soup


Chicken piccataPan-roasted chicken breast with lemon-caper-butter sauce,

garlic-Parmesan mashed potatoes and sautéed vegetables

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

tossed with linguine in a white-wine sauce

Risotto pomodoroCreamy Parmesan risotto, folded gently with plum tomatoes,

fresh basil, roasted garlic and zucchini


CannoliBrownie à la Mode

With whipped cream and chocolate sauce

$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


Sautéed Tiger ShrimpOver sweet-potato-chipotle grits with a cilantro-and-green-onion

sauce

Spicy Duck-and-Veggie Spring Rolls

With the sweet Thai chile sauce

Rosemary-Marinated Lamb Lollichops

With a grilled-veggie-and-couscous salad

Soup of the dayCaesar Salad

With homemade dressing, croutons and fresh Parmesan

Mixed Green Seasonal Salad


Oat-and-Curry-Crusted Chilean Sea Bass

With mango-and-strawberry risotto

Mixed GrillWith honey-mustard-glazed quail,

tiger shrimp and red-pepper-green-onion-and-asiago pancake, with

grilled asparagus

Gorgonzola-Crusted Filet Mignon

Topped with caramelized onions over mashed potatoes, with sautéed grape tomatoes and fresh basil and

garlic. Finished with a balsamic drizzle

Butternut-Squash-Stuff ed Ravioli

In rosemary-maple cream with dried Craisins and walnuts. Finished with

Gorgonzola and apple

D e S S e rt

Brownie SundaeWith locally made Island

Homemade Ice Cream and homemade chocolate sauce

$35

Maple City Diner 17 Swanton Road., St. Albans, 528-8400

Meal includes Vermont Coff ee Company dark roast.

S k i l l e t O P t i O n S

Vermonter SkilletGranny Smith apples, caramelized onions, bacon and cheddar cheese over

home fries and topped with two eggs

Hungry Man SkilletBacon, sausage, ham and cheddar cheese over home fries and topped with

two eggs

philly Cheese Steak SkilletShaved steak, sautéed onions, peppers and cheddar cheese over home fries

and topped with two eggs

Flatlander SkilletTomatoes, spinach, sautéed onions and peppers and feta cheese over home

fries and topped with two eggs


Maple Whoopie pie, Maple Cream pie, Maple Sticky Bun

$15

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


prime Rib RollsSliced prime rib, sautéed onion,

bacon, crumbled blue cheese and Green Mountain Farms cream cheese in an egg-roll wrapper

pEI MusselsWith a traditional white-wine-garlic

sauce and fresh herbs

m i X e D g r e e n S A l A D


Maple-Bacon ChickenGrilled chicken breast with a

caramelized onion, bacon and maple gastrique. Served with cheddar smashed potatoes and sautéed

vegetable medley

Meat LoafLike momma’s homemade, with a

One Fed twist. Fresh-ground Boyden Farm beef, topped with our barbecue sauce and tobacco

straw onions, with a side of cheddar smashed potatoes, and sautéed

vegetable medley

Tequila-Lime Shrimp SaladFresh greens, tomato, cucumber,

red onion and pepper Jack cheese, tossed with a tequila-lime-honey

vinaigrette and topped with grilled shrimp. Gluten-free. Can be made

vegetarian and vegan.

$25




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Arvad’s Grill & Pub3 South Main Street, Waterbury, 244-8973


Conch FrittersA sampling of the famous Caribbean snack with house tartar sauce

Chef’s Daily FlatbreadPlease ask your server for our chef ’s choice


portobello, Spinach & Goat Cheese QuesadillaA fl our tortilla, stuff ed with portabella mushrooms, onions, peppers,

spinach and Vermont Butter & Cheese Creamery chèvre

Chipotle-Cherry pork ChopGrilled boneless, center-cut pork chop, marinated in chipotle and cherries.

Topped with pineapple-cilantro salsa

Vermont Smoke & Cure Italian SausageVermont-made Italian sausage, sliced and sauteed with onions,

bell peppers and mushrooms. Finished in a red-wine-garlic-parsley oil and served over linguine


Berry CrispMixed berries, baked and served warm with Ben & Jerry’s

vanilla bean ice cream

Arvad’s TollhouseHomemade chocolate-chip blonde brownie, served warm with Ben & Jerry’s

vanilla bean ice cream, hot fudge, Cabot whipped cream and candied walnuts

$25

Green Mountain Coff ee Café & Visitor Center

1 Rotarian Place, Waterbury, 877-879-2326

$10 luncH SpEcialMedium Maple Supreme

A Waterbury favorite. We start with a freshly brewed coff ee of your choice, Vermont maple syrup and a touch of light cream, hot or over ice.

Add a dollop of whipped cream for an extra-special treat

C h O i C e O F S A n Dw i C h O r S O u P

Each morning we prepare salads and sandwiches using fresh, local ingredients, including salad dressings made by Michael’s on the Hill.

Options may include:

Smoked HamWith cheese, pickled onions and honey mustard

Roast TurkeyWith Cabot cheddar and cranberry aioli, served in a pita

Misty Knoll Farm Turkey SaladWith mixed greens, veggies and lemon vinaigrette

Grilled Chicken and Mixed Green SaladWith Craisins, sunfl ower seeds and homemade blue-cheese vinaigrette

Hen of the Wood at the Grist Mill92 Stowe Street, Waterbury, 244-7300


For Vermont Restaurant Week, chef Eric Warnstedt will off 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

Maxi’s Restaurant 47 North Main Street, Waterbury, 244-0910

Dinner served Wednesday through Sunday. Lunch served seven days a week.

$10 luncH SpEcialpulled pork Quesadilla

Maxi’s slow-cooked pulled pork and Vermont cheddar in a grilled fl our tortilla, served with Spanish rice,

salsa and sour cream

Grilled Eggplant paninoGrilled eggplant, roasted red

peppers, spinach, Vermont Butter & Cheese Creamery goat cheese

and homemade pesto on grilled and pressed white bread

Burger and a Switchback


Cup of Soup or Salade n t r é e

Zucchini parmigianaD e S S e rt O P t i O n S

Vermont Maple CheesecakeAwesome Chocolate Cake


Cup of Soup or Salade n t r é e O P t i O n S

CioppinoMussels, scallops, shrimp and cod in

a tomato-garlic wine sauce served with garlic bread

Steak à la DankTen-ounce steak topped with blue-

cheese cream sauce and caramelized onions, served with a baked potato

and vegetables


Vermont Maple CheesecakeAwesome Chocolate Cake




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waTErbury • waTErbury cEnTEr • waiTSFiElD

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

$10 luncH SpEcialC u P O F S O u P

Switchback Slow Burn ChiliA hearty meat chili, slow-cooked with Vermont’s favorite Switchback Ale

Butternut-Bacon BisqueTuscan Bread Soup

An Italian version of onion soup, served over roasted bread

Soup du Jour

h A l F S A n Dw i C h

Grilled CheeseClassic BLT

Turkey SandwichServed with chips or side salad

D e S S e rt

Cookie of the Day

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

We are happy to substitute a vegetarian entrée option. Our full spring menu is also available. Closed Tuesday.

S i X- C O u r S e m e A l

Ramp Vichyssoise

Fondue Fritters with Bundner Fleisch & House pickled Vegetables

Alpine Rabbit Ragout with Herbed polenta

Rabbit Confi t & Sausage with Mushrooms, Spring Vegetables & Whole Grain Mustard

Swiss Chocolate Mousse with Kirsch Cherries

Green Mountain Coff ee or Vermont Artisan Tea Selections

$35

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


Hearty Spring SaladArugula, farro, roasted Brussels sprouts, grapes, hazelnuts,

Parmesan and honey-shallot vinaigrette

Truffl ed Mushroom ToastGrilled Red Hen Baking Company bread, truffl ed crimini mushrooms


pit-Smoked ChickenHalf chicken, hush puppies, slaw and collards

Kadhai TempehCaulifl ower, green pepper, tomato, garam masala and basmati rice

pork RaguBraised pig cheeks, cured belly, house sausage and tomato sauce

over fresh pappardelle


Key Lime pieTriple-Chocolate Oreo Cake

$25

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 South Main Street, Waterbury, 244-7827


OystersWith Champagne mignonette

Kale CaesarWith rye croutons


Eggplant RouladeRoasted peppers, chèvre, arugula and house marinara

porkI.P.A. pork carbonara with wild onions

and mushrooms, and house egg noodles

TroutSeared rainbow trout with bacon, scallions,

tarragon-roasted potatoes and bean salad


White-Chocolate Bread pudding

Strawberry Shortcake

$25

RESERVOIRRESERVOIR The The

Downtown Waterbury - 244-7827

Documents

2013 Vermont Restaurant Week Menu & Event Guide