Vermont Restaurant Week Menu & Event Guide 2016

vermontrestaurantweek.com

MENU & EVENT GUIDEAPRIL 22-MAY 1, 2016

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

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82 S. Winooski Ave • 7am-11pm every daywww.citymarket.coop

Cheers to Our Local Growers & Tasters!

Your Community-Owned Grocery Store

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Ladies and gentlemen, it’s time to loosen your belt buckles — the foodie event of the season is here.

For 10 days, more than 100 restaurants in Brattleboro, Burlington, Montpelier, St. Albans, Rutland and beyond will o˜ er special prix-fi xe menus at one of three price points — $20, $30 or $40 per person — depending on the fare. These a˜ ordably priced three-course meals please palates and wallets with the best each eatery has to o˜ er. Try lunch, brunch and breakfast specials, too.

Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s locavore ethic, strong farm-to-table systems and award-winning chefs who utilize seasonal ingredients in inventive,

accessible cuisine. Save room, too, for an array of foodie festivities benefi ting the Vermont Foodbank. Tables and special events fi ll up fast, so make your reservations early. Start planning your appetizing adventure at vermontrestaurantweek.com.

Hungry to give? Donate to the Vermont Foodbank — the benefi ciary of Restaurant Week. Seven Days will donate 10 percent of sponsorship fees and 100 percent of event admissions to the Vermont Foodbank — but we need your help to beat our 2015 total! Last year, with your help, we raised more than $20,000 for the Vermont Foodbank. This year, the Vermont Community Foundation will, once again, match our donation up to $5,000. Please help us connect all Vermonters with healthy, local food.

Want to make a donation?• Donate at vermontrestaurantweek.com or make a donation at any

Vermont Restaurant Week event. • Shop at City Market/Onion River Co-op! The Vermont Foodbank

is a 40 percent partner in the co-op’s Rally for Change program, which encourages customers to round up their total at the register. Stop by and round up!

T O B E N E F I T

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Join us at BTheChange.com

Change Team, people using business as a force for good.

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CulinaryPub Quiz☛ TUESDAY, APRIL 26 Compete for prizes in seven rounds of foodie trivia hosted by Seven Days and Top Hat Entertainment. Limited space. Preregistration at vermontrestaurantweek.com is required.

Tuesday, April 26. Doors open at 6 p.m. Trivia: 6:30-9 p.m. Nectar’s, 188 Main St., Burlington. Info, 658-4771.

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☛ THURSDAY, APRIL 21

Foodies get the fi rst bite at this exclusive tasting event where select chefs preview select items from their Vermont Restaurant

Week menus. Guests vote on their favorites, and deserving chefs take home the prize for

“Best Bite.” Shawn Lipenski from Velvet Catering and Events emcees the show. Proceeds benefi t the Vermont Foodbank.

Thursday, April 21, 7-9 p.m., Higher Ground Ballroom, 1214 Williston Rd., S. Burlington. Limited tickets available. $15 adv./$20 at the door. highergroundmusic.com

SPECIAL EVENTS SCHEDULE

TRIVIACONTEST

THE MAIN

EVENT

The Dish: Farming in the Time of Climate Change☛ WEDNESDAY, APRIL 27Vermont’s weather is evolving in wild, unpredictable ways. Long-term meteorological trends show the state becoming warmer and wetter. How will farmers adapt to the environmental upheaval and keep food growing through fast-shifting weather patterns? How will these changes ripple through the distribution chain — and how will they a˜ ect what Vermonters eat in restaurants and institutions and at family tables? Join a panel of local experts for a lively discussion on the challenges and rewards of growing food in a changing climate — now and into the future.

Experts include:• Andy Jones, Intervale Community Farm• Joshua Faulkner, UVM Extension• Je ̃ Jones, Vermont Hydroponic Produce/

Upper Valley Produce• Eleanor Tison, Green Mountain College

Wednesday, April 27, 5:30-7 p.m. ArtsRiot, 400 Pine St., Burlington, $5 donation. Info, 540-0406.

PANELTALK

Feeding Frenzy☛ ALL WEEK LONG!Foodies compete against one another in a statewide Instagram scavenger hunt. The challenges will be announced at the start of Restaurant Week and the participants will have until Thursday, April 28, to complete the tasks. The winner will receive two tickets to the Vermont Brewers Festival, two tickets to the Vermont Cheesemaker Festival and an overnight stay and brunch for two at the Hilton. More details to come at vermontrestaurantweek.com.

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SPECIAL EVENTS

Belly Laughs☛ THURSDAY, APRIL 28Laughter is a proven way to burn calories. That’s not a joke — it’s a fact! Join members of Vermont Comedy Club’s professional improv comedy troupe as they perform a food-themed improv show using their sharp wit to build fast-paced and hilarious scenes on the spot.

Two shows! Thursday, April 28, 7 & 8:30 p.m. Vermont Comedy Club, 101 Main St., Burlington, $10 (50% donated to Vermont Foodbank). Reserve your tickets at vermontcomedyclub.com.

CONTESTCONTEST

Feeding FrenzyFoodies compete against one another in a statewide Instagram scavenger hunt. The challenges will be announced at the start of Restaurant Week and the participants will have until Thursday, April 28, to complete the have until Thursday, April 28, to complete the

The winner will receive two tickets to the Vermont Brewers Festival, two tickets to the Vermont Brewers Festival, two tickets to the Vermont Cheesemaker Festival and an overnight stay and brunch for two at the

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$5 donation. Info, 540-0406.

restaurant using their sharp wit to build

fast-paced and hilarious scenes on the spot.

Two shows! Thursday, April 28, 7 & 8:30 p.m. Vermont Comedy Club, 101 Main St., Burlington, $10 (50% donated to Vermont Foodbank). Reserve your tickets at vermontcomedyclub.com.

COMEDY

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Let’s devour hunger together!

The Vermont Community Foundation is proud to once again match total donations up to $5,000 made to

the Vermont Foodbank during Restaurant Week.

DONATE NOW: VERMONTRESTAURANTWEEK.COM

Since 2012, the Community Foundation has awarded more than $1.6 million in grants through its Food and Farm Initiative to help connect all Vermonters with

healthy, local food. Learn more at vermontcf.org/localfood.

Restaurant Week.

Since 2012, the Community Foundation has awarded more than $1.6 million in grants

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Menus in this section will be o˜ ered April 22-May 1 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information, visit vermontrestaurantweek.com.

= New participant in 2016

HEY VERMONT,MEET YOUR

NEW B.F.F.!(Best Foodie Friend)

Vermont Restaurant Week coincides with publication of the 2016 edition of 7 Nights: � e Seven Days Guide to Vermont Restaurants & Bars, available free throughout the year at hundreds of locations around Vermont.

N (Best Foodie Friend)

Vermont Restaurant Week coincides with publication of the 2016 edition of � e Seven Days Guide to Vermont Restaurants & Barsthroughout the year at hundreds of locations around Vermont.

(Best Foodie Friend)

4t-7nights041316-.indd 1 4/8/16 3:35 PM

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BRATTLEBORO/OKEMO VALLEY

115 PARTICIPATING RESTAURANTS

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

vermontrestaurantweek.com

Popolo36 The Square, Bellows Falls, 460-7676

Closed Monday.

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

Carrot, Lemon and Ginger Soup

With a little cream, served hot

Fried Brussels SproutsDredged and served with a

spicy rémoulade

Shiitake and Arugula SaladCrispy fried shallots, shaved Romano

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

Farro RisottoParmesan, cream, spinach,

poached egg

Lemon Basil PizzaSmoked mozzarella, mascarpone,

shaved lemon, basil, additional cheese

Chicken With ArtichokesSheep’s milk cheese, spinach, cream,

orecchiette pasta

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

Local GelatoAssorted fl avors; served with a

hazelnut to° ee cookie

Strawberry Panna CottaSteamed cream pudding drizzled

with strawberry sauce

Maple Bourbon Crème Brûlée

$30

Blue Moose Bistro Italian Restaurant

39 Main St., Brattleboro, 254-6245

Closed Sunday and Monday.

For Vermont Restaurant Week, Blue Moose will o ̃ er a four-course menu

including choice of appetizer, salad or vegetable; choice of pasta; choice of land or sea entrée;

and dessert.

$40

3 Squares Café ............................................ 1351 Main at the Bridge.................................. 11Apple Core Luncheonette & Brew.......... 18Ariel’s Restaurant ....................................... 13Armory Grille and Bar ................................26ArtsRiot .........................................................27A Single Pebble ...........................................26August First Bakery & Café .....................27˜ e Bagel Place ...........................................24Bar Antidote ................................................ 13˜ e Bearded Frog .......................................24˜ e Bench..................................................... 18Bistro de Margot* .....................................27Black Krim Tavern* ................................... 14Bleu Northeast Seafood ...........................27Bluebird Barbecue .................................... 28Blue Cat Steak & Wine Bar ...................... 28Blue Moose Bistro Italian Restaurant* . 7Blue Paddle Bistro ..................................... 20˜ e Bobcat Café & Brewery ...................... 11Charlie B’s Pub & Restaurant at Stowefl ake* .......................................... 18Church & Main ........................................... 28Citizen Cider ................................................ 28City Market/Onion River Co-op ...............29Cook Academy at the Essex Resort* ...22˜ e Daily Planet ..........................................29Doc Ponds* ................................................. 19Down Home Kitchen* .............................. 14¡Duino! (Duende)* .....................................26duo Restaurant* .........................................8East West Café* .........................................29E.B. Strong’s Prime Steakhouse .............29El Cortijo Taqueria y Cantina .................. 30Erica’s American Diner* .......................... 20Falls General Store* ................................. 14˜ e Farmhouse Tap & Grill ...................... 30Fire & Ice Restaurant .................................. 11Fireworks Restaurant* ..............................8Fusion Grille at Maplewood Lodge* .... 20Grazers ..........................................................23˜ e Gryphon ............................................... 30Guild Tavern .................................................24Halvorson’s Upstreet Café ....................... 30Hazel* ............................................................8Hen of the Wood ........................................ 31Idletyme Brewing Company* ................ 19Istanbul Kebab House .............................. 31J. Morgan’s Steakhouse ............................ 15Joyce’s Noodle House* ............................23Junction at the Essex Resort & Spa ......22Juniper .......................................................... 31Kingdom Taproom* ................................ 20Kismet ........................................................... 15˜ e Kitchen Table Bistro ..........................23La Puerta Negra* ...................................... 15Leunig’s Bistro & Café ................................ 31˜ e Lighthouse Restaurant & Lounge . 21Linda’s* ........................................................ 21

˜ e Lobby ...................................................... 11Lucky Next Door .........................................32Maple City Diner ......................................... 21Maxi’s Restaurant ........................................17Michael’s on the Hill ................................... 18Misery Loves Co.* .....................................25Mule Bar ........................................................25NECI on Main ............................................... 15New Moon Café ...........................................32One Federal Restaurant & Lounge ........ 21Our House Bistro ........................................25Park Squeeze* ........................................... 13˜ e Parker House Inn & Restaurant .......9Pascolo Ristorante .....................................32Pauline’s Café...............................................25Peter Havens* .............................................8Pingala Café & Eatery* ............................32Pizza Barrio ................................................. 33Pizzeria Verità ............................................ 33Popolo* .......................................................... 7Positive Pie (Barre) .................................... 14Positive Pie (Hardwick) ............................. 19Positive Pie (Montpelier) .......................... 16Positive Pie Tap & Grill ...............................17Prohibition Pig .............................................17˜ e Quechee Inn at Marshland Farm* 10˜ e Reservoir Restaurant & Tap Room .17Revolution Kitchen ................................... 33Rí Rá Irish Pub ............................................ 33Roots the Restaurant ................................ 10Sarducci’s Restaurant and Bar ................ 16˜ e Scuffer Steak & Ale House .............. 34Shanty on the Shore ................................. 34Sherpa Kitchen .......................................... 34˜ e Skinny Pancake ................................. 34Simon Pearce Restaurant ........................ 10Sotto Enoteca............................................. 35Starry Night Café ........................................ 12Storm Café ................................................... 12Stowe Bowl* ............................................... 19Superfresh! Organic Café* ........................9Sweetwaters ............................................... 35Table 24* ..................................................... 10Tavern at the Essex: Vermont’s CulinaryResort & Spa ................................................22˜ e Tavern Restaurant* ...........................9˜ ai Dishes* .............................................. 35˜ ree Brothers Pizza & Grill.....................22˜ ree Penny Taproom ............................... 16Toscano Café and Bistro ..........................23Tourterelle .................................................... 12Trattoria Delia ............................................ 35Tulsi Tea Room* ........................................ 16Two Brothers Tavern ................................. 12Waterworks Food + Drink .........................26Whetstone Station Restaurant & Brewery* ...................................................9˜ e Windjammer Restaurant .................24

* = New in 2016

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duo Restaurant136 Main St., Brattleboro, 254-4141


Seasonal SoupWinter Greens

Local mixed greens, candied pecans, roasted apples, blue cheese, mission fi gs, white balsamic

Warm BeetsOrange ricotta, spring greens,

hazelnut-sage pesto


LambLocally raised, porter-beer-braised

lamb, Moroccan couscous, walnut-sage gremolata

Mushroom CroquettesSmoked mustard, rutabaga fondue,

caulifl ower, Brussels sprouts

Vermont BeefPotato-parsnip gratin, onion rings,

Dijon bordelaise

SalmonPan-seared salmon, black barley, Brussels sprouts, parsnip pureé,

charred leek vinaigrette


Apple-Walnut CakeWarm apple cider caramel,

whipped cream

Peanut Butter Semifreddo Chocolate ice cream, caramelized peanuts

$30

Fireworks Restaurant73 Main St., Brattleboro, 254-2073


Deconstructed Bruschetta (for Two)Roasted whole garlic, fi g tapenade, warm goat cheese, oil-grilled bread

RisottoButternut squash, local bacon, sage, fresh mozzarella, pea shoots

Local Field GreensRoasted beets, spring asparagus, grilled onion, candied walnuts, ricotta salata


Orecchiette PastaCrisp pork belly, green peas, lemon, garlic, Parmesan

Brick Oven PizzaWild mushrooms, caramelized onion, garlic, arugula, fontina, lemon tru˛ e oil

Max’s Spaghetti With MusselsChipotle, green onions, cream


Espresso Crème CaramelNew York Cheesecake With Fresh Berries

Warm Roasted PearMaple, walnuts, cinnamon, mascarpone

$30

Peter Havens32 Elliot St., Brattleboro, 257-3333

Closed Monday and Tuesday.


Soup du Jour, Garden Salad or

Caesar SaladRomaine lettuce, housemade Caesar dressing, croutons, warm duck confi t


Pan-Roasted Duck BreastFrench green lentils, caramelized apple, sauce bigarade

Trout AmandinePan-seared rainbow trout, brown-butter almond sauce,

mushroom-sa˝ ron risotto, asparagus

Housemade Fettuccine PrimaveraSpinach, cream sauce

10-Ounce Grilled RibeyeBlue-cheese butter, tru˛ e mashed potatoes, haricots verts


Choose from our menu.

$40

Hazel75 Elliot St., Brattleboro, 579-1092

Closed Monday.


White Bean ChiliCornbread

Spinach SaladGoat cheese, strawberries, balsamic reduction

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

Pastrami, Swiss and Coleslaw on RyeFries

PizzaSliced fresh tomatoes, fresh mozzarella, pesto, balsamic reduction

BBQ Combo PlateThree ribs, three wings, two sides


Tiramisu, Key Lime Pie or Mixed Berry Pie

$30

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BRATTLEBORO/OKEMO VALLEY + QUECHEESuperfresh! Organic Café

30 Main St., Brattleboro, 579-1751

Closed Tuesday.

$20 ALL-DAY LUNCH/BRUNCHF I R S T C O U R S E O P T I O N S

Oven-Baked FriesMushroom Paté Nori Roll

Veggies, avocado, wasabi amino sauce

Soup of the DayS E C O N D C O U R S E O P T I O N S

Falafel WrapRaw dehydrated “falafel,”

avocado, veggies, hummus, cashew “tzatziki” sauce

Southwest Breakfast WrapBlack bean-chipotle spread, cashew

cheeze, avocado, salsa, sunseed scramble, veggies, chipotle aioli

Breakfast BowlGrain and legume of day, sunseed

scramble, avocado, cashew cheeze, salsa, veggies, chipotle aioli


Raw Cheezecake of the dayCarrot Cake

Maple-Beet CakeChocolate-avocado

mousse frosting

$30 DINNERB E V E R AG E O P T I O N S

Golden Mylk, Superhero Hot Chocolate,

Probiotic Ginger AleF I R S T C O U R S E O P T I O N S

See $20 menu.


Baked & Covered BurritoStu ̃ ed with grain and legume of the day,

greens and seasonal produce; covered with chipotle aioli or creamy herbal

daiya cheeze, topped with fresh cashew cheeze, salsa, avocado and sprouts

Raw Pad ThaiKelp and zucchini noodles,

Thai almond sauce, veggies, avocado, cashews, sprouts


See $20 menu.

The Tavern Restaurant889 Putney Rd., Brattleboro, 246-1269


$20 LUNCHAvailable from 11 a.m. to 3 p.m. during Restaurant Week: one appetizer and one sandwich or burger o ̃ the menu.

$30 DINNERF I R S T C O U R S E O P T I O N S

NachosCorn chips, house chili, secret beer

cheese sauce, shredded lettuce, cilantro crema, pico de gallo

MusselsSteamed with white-wine pesto sauce; served with toast points

Fried Brussels SproutsBalsamic glaze, crispy bacon


Tavern MeatloafOur famous homemade meatloaf,

mashed potatoes, seasonal vegetable

Haddock or Shrimp TacosTwo fl our tortillas fi lled with choice of fi sh or shrimp, with

cilantro crema, pico de gallo and Asian slaw; served with a side of

smashed black beans

Tavern Spicy ChickenSautéed coriander-and-cumin-spiced chicken with peppers in

creamy tomato sauce, basmati rice


White-Chocolate CheesecakeRaspberry sauce

Flourless Chocolate CakeÀ la mode

Ginger Crème BrûléeCaramelized pears

Whetstone Station Restaurant & Brewery

36 Bridge St., Brattleboro, 490-2354


Pretzel BraidsBeer-cheese dippin’ sauce

Housemade Pub ChipsWhetstoner sauce (addictive)

Hand-Cut FriesChive oil, Parmesan

Small Caesar SaladParmesan crisp


Beer-Brined Grilled Pork Rib Eye

Mashed taters, asparagus

“Burnt Ends” Brisket TacoCider vinegar slaw

Black-Bean SaladSalsa, corn chips

Herbed-Goat-Cheese-Stu ̃ ed Portobello Mushrooms

Cider vinegar greens, Mediterranean couscous


Chocolate MousseStrawberry Shortcake

$20


Avocado and Smoked Salmon Toast

Red Hen Baking Co. bread, herb dressing

Roasted BeetsTzatziki, pumpkin seeds, watercress

Vermont-Goat-Cheese-and-Caramelized-Onion Tart

Kalamata olives, rosemary

Classic EscargotsParsley-garlic butter, browned panko

Lamb MeatballsFeta, pomegranate syrup,

preserved lemons

Chicken Liver MousseBacon marmalade, toast


Whole Roasted TroutGreen goddess, charred lemon,

roasted new potatoes

“Almost Famous” Lobster RollFresh lobster, Alex’s secret Maine

recipe, pommes frites

Panko-Coated Chicken BreastArugula salad, Parmesan curls, lemon, roasted tomato purée,

basil oil

Slow-Roasted Organic Salmon

Roasted pistachio oil, strawberry chutney, mashed Yukon Gold

potatoes

Wild Mushroom RisottoManchego cheese, microgreens,

white balsamic reduction

Nightly specialsD E S S E RT O P T I O N S

Daily Specials

$40

The Parker House Inn & Restaurant1792 Quechee Main St., Quechee, 295-6077

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The Quechee Inn at Marshland Farm

1119 Quechee Main St., Quechee, 295-3133

Individual plates subject to change.


Soup du JourHomemade selections change daily

Garden SaladMixed fi eld greens,

garden vegetables, fresh garden herb vinaigrette

Caesar’s SaladRomaine hearts, white anchovies, crisp croutons, shaved Reggiano

cheese curls


Asparagus RavioliLocally crafted asparagus-and-

mascarpone ravioli, sherried button mushrooms, asparagus tips,

candied lemon zest, fresh basil, Mornay sauce

Jonah Crab CakesTwin crab cakes, spiced herb-citrus aioli, rice pilaf, sautéed vegetables

Grilled Salmon CharGrilled salmon fi llet topped with

orange zest and ginger-infused honey, buttered leeks, toasted spiced

pumpkin seeds, rice pilaf, sautéed vegetables

Black Jack Top SirloinBlack-pepper-encrusted top sirloin

steak pan-seared in Jack Daniels bourbon cream sauce, dauphinoise

potato, sautéed vegetables

Chicken Chèvre ChampignonBoneless chicken breast fi let

stu° ed with shiitake mushroom and whipped chèvre, wrapped in

crisp smoked bacon, dressed with a caramelized shallot pan demi-glace;

served with rice pilaf and sautéed vegetables


Wilcox Ice CreamFeatured fl avors change daily

Fruit CobblerWith vanilla bean ice cream

$30

THE QUECHEE INNA T M A R S H L A N D F A R M

Roots the Restaurant51 Wales St., Rutland, 747-7414

Closed Monday.


Grilled Shrimp SkewersShrimp, mushrooms, cherry tomato,

zucchini, fresh herbs, buttermilk-kale dip

Cheese FondueBlended Vermont cream and cheese fi nished with blue-cheese gratin and

local honey, sliced apples, grilled fl atbread

Beet SaladChioggia beets, lemon-dressed baby arugula, red peppers, onion, garlic,

balsamic, horseradish chèvre


Vermont Maple-and-Molasses Braised Pork

Local pork shoulder slow cooked with apples, vegetables, cider

and spices; served with pickled red cabbage, scallion cream, New

England-style johnnycakes

Seafood StewNew England fi sh, zucchini, tomato-

garlic, clam broth, grilled crostini

Vegetable RagoutHeirloom organic Forbidden rice,

stewed assorted vegetables, tomato-mushroom broth


Carrot CakeBerry Crisp

Chocolate Mousse Cake

$30

Table 2424 Wales St., Rutland, 775-2424


Daily SoupParisian Goat Cheese Gnocchi

English peas, carrot, carrot-ginger sauce

Fire-Roasted Corn SaladSpinach, corn vinaigrette, red onion, spiced cashews, goat cheese


Braised Pork Osso BuccoGremolata, polenta, jus

Pasta PuttanescaOlives, capers, tomatoes, sundried tomato cream, anchovy butter, radiatori

Fish and ChipsRitz cracker-breaded cod, Old Bay-spiced “chips”


Crème BrûléeSalted Caramel Ice Cream Sundae

Whipped cream, chocolate sauce, chopped pretzels

Traditional Tiramisu

$40

Simon Pearce Restaurant 1760 Quechee Main St., Quechee, 295-1470


Vermont CheddarBibb, Bacon and BlueSweet-and-sour shallots,

Great Hill blue cheese, Vidalia onion vinaigrette

House GreensHerb vinaigrette

Sumac-Scented Caulifl ower Pomegranate seeds, charoset,

za’atar, Greek yogurt


Northstar Farm Lamb Shoulder PappardelleOlive-oil-roasted tomatoes,

peas, pearl onions, chive crème fraîche, mint, parsley

Grilled Swordfi shHaricots verts, basmati rice,

caramelized fennel, Simon Pearce tomato chutney, chervil chimichurri

Herb-Roasted Misty Knoll Statler Chicken Breast

Melted leek and mushroom ragout, tarragon jus

Roasted Beet RisottoPistachios, watercress,

Vermont chèvre, aged balsamic


Vanilla Bean Crème BrûléeWhite Chocolate

Mousse CakeRaspberry sauce

Callebaut Chocolate CakeStra° ord Organic vanilla ice cream,

tart cherry compote

$40

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BRISTOL + MIDDLEBURYThe Bobcat Café & Brewery

5 Main St., Bristol, 453-3311

Sample options; menu changes daily.F I R S T C O U R S E O P T I O N S

Warm Spinach SaladIndian spice-braised tomato and caulifl ower, housemade paneer, grilled

papadam, pomegranate vinaigrette

Vermont Cheddar and Potato PierogiesCider-braised cabbage, honey mustard

French Onion SoupBacon, croutons, Gruyère


Moroccan Tempeh Philo PieButternut squash purée, warm spinach salad, ras el hanout, spiced almonds

Vermont Venison-and-Chorizo MeatloafGarlic mashed potatoes, mustard-rosemary sauce

Smoked Tofu or Lamb “Banh Mi”Griddled fl atbread, spicy Napa cabbage, mint-and-cilantro chutney,

peanuts, sweet potato fries


Change daily

$30

51 Main at the Bridge51 Main St., Middlebury, 388-8209

Closed Sunday and Monday. Restaurant Week menu only available Wednesday-Saturday.


House SaladFresh, local, seasonal ingredients,

housemade vinaigrette

Caesar SaladRomaine hearts, croutons,

shaved clothbound cheddar cheese, house Caesar dressing


14 State Bourbon BurgerSix-ounce, local ground pork,

bourbon-bacon jam, Orb Weaver cheese, mustard, whiskey aioli, fried

egg

Brazilian Shrimp StewSautéed black tiger shrimp

simmered in delicate tomato-coconut milk with just the right

amount of heat; served over Brazilian rice

Southern Fish and ChipsU.S. sustainable farm-raised

catfi sh dredged in cornmeal fl our, coleslaw, housemade Cajun tartar

sauce

IPA Mac and CheeseLocal IPA, Vermont cheddar,

applewood-smoked bacon, penne, sage and rosemary breadcrumbs


Housemade Tiramisu51 Mousse

Our famous chocolate mousse, rich without being overly sweet.

D R I N K S P E C I A L S

$5 Vermont pintsSelect wines or bottles

for $19.51

$20

Fire & Ice Restaurant26 Seymour St., Middlebury, 388-7166


French Onion SoupCalamari

Blackened Prime Rib StripsFried Mozzarella TrianglesS E C O N D C O U R S E O P T I O N S

Whiskey Barrel SteakCod Nor’easter

Three Little PigsEpic Burger

Cashew & Vegetable Stir FryD E S S E RT O P T I O N S

Chocolate Peanut Butter CakeWhite Chocolate & Raspberry Cheesecake

Vermont Mud Pie

$30

The Lobby7 Bakery Lane, Middlebury, 989-7463


The Lobby Polenta DogAll-natural cob-and-maple-smoked Green Pasture Meats

hot dog wrapped in polenta and crispy fried, Dijon-celeriac slaw

Pesto Arancini Crispy basil pesto risotto balls stu˛ ed with mozzarella, pomodoro sauce

Hamachi CrudoWatercress salad, grapefruit vinaigrette


Salmon and Grilled Radicchio Niçoise Salad Baby greens, fi ngerling potatoes, haricots verts, olives, hard-boiled egg,

creamy oregano dressing

Fettuccini and ClamsLittleneck clams steamed with smoked bacon and braised leeks in white-wine-butter sauce, tossed with housemade fresh fettuccini;

served with grilled bread

Buttermilk-Marinated Grilled Pork LoinGarlic-Parmesan broccolini, creamy polenta, cherry gastrique


Choose from our daily o ̃ erings.

$40

Storm Café3 Mill St., Middlebury, 388-1063



Roasted Garlic Potato SoupSoup du Jour

Seasonal Spring SaladCaesar Salad


Spicy PEI MusselsBeet and Butternut Carpaccio

Scallops Wrapped in BaconT H I R D C O U R S E O P T I O N S

Lemon Caper SalmonSpring Risotto

Penne CarbonaraGrilled Local Beef

Preparation changes daily

$30

Two Brothers Tavern86 Main Street, Middlebury, 388-0002

Menus also available downstairs at Two Brothers Lounge & Stage.


Spring PoutineHand-cut fries, Maplebrook cheese curds, wild leek gravy

Chilled Three-Pea SoupEnglish, snow and snap peas, lemon crème fraîche

Asparagus PanzanellaGrilled asparagus, tarragon pesto, baby kale, lemon-Asiago dressing, torn bread


Spring Vegetable RisottoArborio rice, wild mushrooms, asparagus, peas, Parmesan

Vermont Pork SchnitzelSpiced carrot purée, buttered pea fricassee, pea-shoot salad

Grilled Swordfi shRoasted eggplant caponata, baby greens, balsamic vinaigrette


Velveteen Rabbit CakeCream cheese frosting

Death by ChocolateFudge brownie, salted chocolate

brownie, melted ganache

Lemon-Basil Panna Cotta

Strawberry salsa

$30

Fudge brownie, salted chocolate

Tourterelle3629 Ethan Allen Highway, New Haven, 453-6309



Tourterelle SaladArugula, artichokes, roasted pecans,

cranberries, goat cheese, balsamic vinaigrette

Soupe du JourCoquilles Saint-Jacques

Pan-seared diver scallops, vermouth cream sauce, fi ne herbs, portobello

mushrooms

Crêpe SaisonnièreHomemade Andouille sausage,

roasted peppers, smoked mozzarella; topped with a poached farm egg


Château Bistro SteakGrilled Brant Farm hanger fl ap,

cast-iron-roasted potatoes, market vegetable, tru˛ e compound butter

Lieu GrilléLine-caught pollock, purée blanche,

pickled vegetable

Délice VégétarienPolenta corn cake, wild mushrooms,

grilled scallions; topped with a poached egg


Buttermilk CakeCaramel sauce

Seasonal Crisp

$40

Starry Night Café5371 Route 7, Ferrisburgh, 877-6316



Vermont Cheddar Ale SoupBacon cracker, chive oil

Grilled Asparagus SaladShaved fennel, toasted sunfl ower seeds, Blythedale Farm Gruyère,

orange balsamic vinaigrette


Ricotta TortelliniCaramelized cipollini onions, toasted pine nuts,

roasted carrot sauce, fried sage

Maple-Mustard-Glazed Pork TenderloinCheddar potato gratin, charred ramp pesto


Carrot CakeMaple-cream-cheese frosting

Chocolate Tru° e Praline BonbonCinnamon crème anglaise

$40FIND FOODIE EVENTS

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VERGENNES + BROOKFIELD3 Squares Café

141 Main St., Vergennes, 877-2772

Breakfast for Dinner


Matzo Ball SoupHouse-Cured Gravlax

Grated hard egg, pickled shallot

SpanakopitaQuail egg, lavender honey

Chilaquiles In cast iron

Deviled EggsSmoked paprika, spring onion

E N T R É E S O P T I O N S

Fried Chicken and French Toast

Vanilla butter, red-eye gravy, maple syrup

Pork Belly Eggs BenedictAsparagus, goat cheese biscuit,

brown-butter hollandaise

Fried OystersYellow corn grits, pork tasso,

jalapeño honey

Sunny Duck EggsShort-rib-and-root-vegetable hash,

gastrique

Egg-White FrittataTomme, spring veggies,

tomato coulis

Shredded Duck ChimichangaSmoked chile queso


Clotted Cream SconeHouse jams

Banana-Hazelnut Pancake “Sundae”

Ganache, ice cream

Greek Yogurt Parfait Cacao nib granola

“Bean to Bar” BrownieCinnamon whipped cream,

marinated berries

$30

Bar Antidote35 C Green St., Vergennes, 877-2555


$30 DINNERP R E S C R I P T I O N N O. 1

Cornmeal-Crusted CalamariButtermilk-dipped, fl ash-fried calamari,

asparagus, Old Bay and ale aioli

Korean BBQ Steamed BunsSmoked Vermont pulled-pork shoulder, Korean BBQ sauce, housemade spring

onion kimchi; served in hot buns

Beer FloatAntidote’s First Cut Series espresso

milk stout, lu•lu vanilla bean ice cream, fresh whipped cream, shaved white

chocolate, cherry

P R E S C R I P T I O N N O. 2

Thai Glazed Asparagus SaladBlistered asparagus, spicy Thai glaze,

shaved radish, cilantro, crushed peanuts

Miso Noodle BowlPan-seared mushrooms, asparagus and

kale tossed with Vermont Fresh Pasta Co. ramen in hot-and-sour miso broth, fresh pea shoots, carrots, scallion,

cilantro and fried Maple Meadows egg

Strawberry-Rhubarb Upside-Down Cake

$40 DINNER FOR 2P R E S C R I P T I O N N O. 3 :

B B Q FO R T WO

Entrées (choose two)Brisket-and-biscuit; pulled pork sandwich; angry chicken tacos; dry-rubbed house-smoked ribs

Sides (choose two)Housemade maple baked beans; mac and cheese; slaw; housemade bread-and-butter pickles; braised greens;

Nitty Gritty Grain Company jalapeño cornbread; housemade spring onion

kimchi

Maple Bread PuddingMaple cream sauce, maple caramel,

maple syrup; served warm with vanilla bean ice cream

Park Squeeze161 Main St., Vergennes, 877-9962


Beet SaladRoasted red beets, cucumbers, pickled onions, goat cheese,

spiced cashews, baby spinach, maple-balsamic dressing

Asian-Spiced Chicken DumplingsWilted spinach, maple soy sauce

PEI MusselsRoasted-garlic-and-arugula cream sauce, warm baguette


Eggplant RollatiniBasil-garlic tofu rolled in roasted eggplant,

baked in tomato sauce, topped with mozzarella cheese; served with garlic bread

Blackened Catfi shSpice-rubbed catfi sh, fennel-scented rice, arugula,

ginger-pear vinaigrette, mango salsa

Roast Duck BreastCardamom sweet potatoes, roasted-garlic-buttered

green beans, tart raspberry-chile sauce

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

Sorbet of the DayDairy-Free Upside-Down Cheesecake

Raspberry sauce, whipped cream

Seasonal MousseLayered with whipped cream

$30

Ariel’s Restaurant29 Stone Rd., Brookfi eld, 276-3939


P I C K 4

Jicama TacosCrispy shrimp, cilantro slaw,

chipotle crema

Seafood Posole (GF)Grilled Vegetable

Fattoush SaladMideastern-style salad made with

grilled vegetables, greens, toasted pita bread, fresh thyme and

mint vinaigrette (vegan)

Spicy Duck Larb Northern Thai-style salad

made with ground duck, chiles, toasted rice powder, cilantro and

lettuce wraps (GF)

Wok-Charred Rice NoodlesTofu, asparagus, spicy Korean

chile paste (vegetarian/GF)

Southern Fried Rabbit LegGrits, greens

Crispy Skate Artichoke purée, arugula,

white beans (GF)

Medallions of Lamb LoinSpring vegetable ragout,

romesco sauce (GF)

Ricotta GnocchiWild mushrooms, crispy leeks

Coconut TapiocaPudding with strawberries,

passionfruit cream (GF)

Dark Chocolate Cocoa Nib Brownie

Caramel, toasted almond brittle, amaretto semifreddo

$40

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Black Krim Tavern21 Merchants Row, Randolph, 728-6776



Rabbit RouladePhyllo, basil coulis, roasted garlic,

tomato, balsamic

Pork DumplingsEdamame, shiitake, Napa cabbage

Apple-Walnut SaladCarrot-sage dressing, black rice,

spinach, grilled bread

Beet & Pear SoupTru ̃ e crème fraîche


Ancho Lime ChickenTamarind soy reduction,

sweet brown rice, roasted pineapple

Masa TroutBlack and adzuki beans, cinnamon-

chipotle sour cream, carrot-cabbage slaw

Miso Poached SalmonSoba, cashew, bok choy

Duck Confi t RisottoBlue cheese, baked egg, pistachio

PolentaCorn and basil salad, smoked-

paprika tomato, Parmesan


Espresso Panna CottaChocolate-chile ganache, cinnamon

whipped cream

Raspberry CakeAlmond ice cream, toasted coconut,

balsamic reduction

Coconut Banana MousseGinger-rum cookie

$30

Positive Pie (Barre)219 North Main St., Barre, 622-8051


Local FlatbreadLocal smoked sausage, caramelized red onion, local artisan cheese,

fresh apple, housemade barbecue swirl

Spring Kale SaladShredded kale, grape tomatoes, carrot ribbons, shaved purple cabbage,

avocado, ginger-red pepper dressing, sesame seeds


Pan-Seared ScallopsLemon risotto, shaved fennel slaw, wilted baby spinach

Cashew-Encrusted Pork TenderloinVermont maple glaze, roasted Red Bliss potatoes,

Cold Hollow cider-glazed parsnip


Lemon-Blueberry CakeWhite-chocolate-cream-cheese frosting

Chocolate-Coconut ShortcakeWhipped cream frosting, strawberry sauce

$30

Down Home Kitchen100 Main St., Montpelier, 225-6665

$30 LUNCHIncludes soup and salad, main course, dessert,

and a bottomless cup of Bohemian Co ̃ ee Roasters small-batch co ̃ ee or loose tea from North Branch teahouse.

S O U P

Chilled Pea SoupGoat cheese croutons, mint, lardon

S A L A D

Cobb SaladM A I N C O U R S E O P T I O N S

Fried ChickenPotato salad, collard greens, biscuit

Fried Catfi shColeslaw, grits, corn bread

Baked Mac & CheeseBeans, collards, corn bread

D E S S E RT

Frozen Key Lime Pie

Falls General Store7 Cox Brook Rd., Northfi eld, 485-4551

$6.95 BREAKFAST SPECIALSThe Usual

Two eggs on toasted house baguette, Vermont cheddar, spinach, tomato,

onion, chipotle sauce, choice of bacon or housemade maple sausage

Breakfast Burrito WrapTwo eggs scrambled with Vermont cheddar and home fries, choice of

bacon or housemade maple sausage

$9.95 LUNCH/DINNER SPECIALSM O N DAY

Cubano Sandwich PaniniSlow-roasted pork loin with ham,

Swiss, pickles and mustard on housemade bread; choice of side

T U E S DAY

Fried Chicken TacosWith shaved jicama, lettuce, pico

de gallo and guacamole; served with rice and organic black beans

W E D N E S DAY

Dry-Rubbed Boyden Beef Brisket

Housemade grinder roll, pepper jack cheese, lettuce, tomato, onion,

chipotle aioli; choice of side

T H U R S DAY

BBQ Pulled-Pork QuesadillaHouse slow-roasted pulled pork

with cheddar, caramelized onions and housemade bourbon BBQ sauce;

choice of side

F R I DAY

Fish & ChipsBeer-battered cod, house fries,

slaw, tartar sauce

S AT U R DAY

Alaskan CodPoached in parchment, with organic asparagus, caulifl ower, lemon, herbs, Red Bliss potatoes, red bell peppers;

choice of side

S U N DAY

All-Day Eggs BenedictClassic eggs Benedict, ham or

spinach and tomato, special hollandaise sauce

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BARRE/MONTPELIER AREAKismet

52 State St., Montpelier, 223-8646


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

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

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

$40

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


House SaladWedge Salad

Loaded Potato ChipsCrispy, made-to-order chips, bacon, gorgonzola, scallions, creamy blue

cheese ranch

Honey-Orange Soy-Glazed Calamari

Fresh oranges, sesame seeds, scallions

Savory Parmesan-Garlic Bone-In Wings

Dry rubbed, fi nished with fresh herbs, garlic, butter and Parmesan


Bacon-Lobster Mac and Cheese

Velvety four-cheese sauce and cavatappi pasta topped with the meat of a whole Maine lobster, applewood-smoked bacon and

garlic-butter crumbs

Downtown Chicken Parmesan-and-panko-crusted,

topped with thin prosciutto, mozzarella and a touch of marinara,

fi nished with beefsteak tomato, basil-pesto ricotta and arugula

Chef’s Choice Filet TipsUnique creation featuring

hand-cut fi let

Montréal RibeyeDry rubbed, topped with perfect

butter and fried onions

Vermont Maple-Ginger Salmon

Seared crispy, glazed with Vermont maple-soy-ginger sauce


Fresh Strawberry CakeTraditional Carrot Cake

Just like Momma used to make, just a lot bigger

Old-Fashioned Chocolate Cake

$40

NECI on Main118 Main St., Montpelier, 223-3188


$15 LUNCHIncludes soft drink and

minestrone soup.

PT Farms Beef BurgerLocal ground beef, La Brioche bun,

lettuce, tomato, red onion

Spring BurgerPepper-crusted, blue cheese

dressing

Grilled Vegetable SandwichFocaccia, lemon-and-herb Vermont Creamery chèvre

NECI Smoked Salmon ClubHouse-smoked salmon,

white toast, bacon


Salmon PastramiSweet-and-spicy house-cured

salmon pastrami, rye toast, dill crème fraîche

Mediterranean SpreadsWhipped feta, eggplant purée, Muhamara red pepper-walnut

spread, grilled pita

Chickpea FriesHarissa rouille


Brown-Butter-Basted Statler Chicken Breast

Green pea risotto, local carrots, chimichurri

Lightly Smoked Arctic Char Pan-seared arctic char, local parsnip

purée, sautéed mustard greens, hibiscus-orange beurre blanc

Vegetarian OptionD E S S E RT O P T I O N S

Chocolate Mousse CakeGanache, crème anglaise,

chocolate sauce

Pear Frangipane TartletCrème fraîche ice cream, honey

tuile, cinnamon anglaise

Rum Coconut CakeVanilla bean ice cream, caramel

sauce, coconut lace tuile

La Puerta Negra44 Main St., Montpelier, 613-3172

$20 DINNERF I R S T C O U R S E

Yucca FriesChipotle aioli

S E C O N D C O U R S E

EnchiladaChoice of chicken, veggie or barbacoa

D E S S E RT

Tres LechesWhipped cream, toasted coconut


CevicheS E C O N D C O U R S E

Chicken MoleRice, beans

D E S S E RT

Orange FlanPineapple-apricot

compote

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Three Penny Taproom108 Main St., Montpelier, 223-8277

Brunch only on Sunday.

F I R S T C O U R S E

Grilled Vegetable SaladHam croquetta, romesco sauce


Pumpkin RisottoMushrooms, spinach, chèvre

PorchettaCreamy polenta, broccoli, red wine sauce

D E S S E RT

Chocolate MousseBeignets, pistachio praline

$30

Tulsi Tea Room34 Elm St., Montpelier, 223-1431

Closed Monday.

$10 LUNCH MENUIncludes small chai.

Chapati or Mini DosaSide of daily vegetable curry or dal

Spelt Samosa Two chutneys

$20 DINNERAvailable only Friday and Saturday.


Pickled Spicy Caulifl ower and Carrot

Fresh baby spinach

Spring Green SoupKale, nettles and spinach blended

in a rich veggie broth


Black Beluga Lentil DalButternut squash, local mushrooms,

basmati rice pilau

Rice and Lentil Coconut DosaLemon-leek chutney, fresh herb chutney, tamarind-chile sauce

Fresh Seasonal VegetablesLocal mushrooms, avocado


Matcha and Cardamom Tru° e Ball

Kava Kava TonicCacao and Honey Blue Moon Cake

Positive Pie (Montpelier) 22 State St., Montpelier, 229-0453


Pesto Gnocchi Wilted Kale

Lemon, pancetta, chili fl ake, cream, Parmesan

Chicken Caprese SaladRoma Tomato with Balsamic Reduction


Lobster and Sa˛ ron RisottoCreamy risotto, lobster claw and tail (can be vegetarian)

Grilled Lamb ChopsNew Zealand lamb rack, roasted fi ngerlings, rosemary, lime, cumin, asparagus


Breakfast for DessertHousemade bacon ice cream, buttermilk pancakes,

Bragg Family Farm maple syrup

Cinnamon and Vanilla Panna Cotta Housemade panna cotta, vanilla-bourbon crème anglaise

$30

Sarducci’s Restaurant and Bar3 Main St., Montpelier, 223-0229

No lunch on Sunday.

$12 LUNCHIncludes a soft drink, soup and one entrée.

E N T R É E O P T I O N S

Lemon-Brined Chicken SaladRomaine, gorgonzola, grape

tomatoes, hard-boiled egg, radicchio, scallions, pancetta, radishes,

sherry vinaigrette*

Six-Ounce Local Beef BurgerCheddar cheese, housemade pickles,

chipotle ketchup, lettuce, tomato, French fries*

White PizzaSalmon, asparagus, goat cheese,

capers, lemon, butter sauce*


Spring Onion FlanGrilled asparagus, goat cheese,

citrus, dill vinaigrette*

Lemon-Brined Chicken SaladBaked Stu˛ ed Clams

Focaccia, roasted garlic caper relish, sa˛ ron aioli


Housemade Italian SausageHand-rolled gnocchi, mushrooms, sweet vermouth pan sauce, ricotta,

gremolata*

Mustard-Crusted CodLocal rainbow carrots, zucchini,

fi ngerling potatoes, spicy basil vinaigrette*

Housemade FettuccineSwiss chard, oven-cured tomatoes, feta, fresh mint, white-wine-butter

sauce*


Maple PuddingCaramel popcorn, hazelnut

shortbread*

Triple Chocolate DelightChocolate mousse, chocolate ganache, chocolate brownie

Raspberry CannoliPistachio, whipped cream

*gluten-free or can be made gluten-free on request

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PLAINFIELD + WATERBURYPositive Pie Tap & Grill

69 Main St., Plainfi eld, 454-0133


Citrus Beet TartareHouse crème fraîche

Potato PaveBacon, sour cream, chive oil


Honey-Ginger Seared ScallopsCrispy house-cured pancetta, frisée, raspberry coulis, poached egg

Herb Crusted Alpaca TenderloinHorseradish-beet purée, co° ee-roasted carrots, seasonal vegetables

Mushroom GnocchiWhite-wine cream sauce, chicken egg bottarga


Chai Spiced Crème BrûléeRustic Apple-Blueberry Tart

Duck-fat caramel, maple whipped cream

$30

The Reservoir Restaurant & Tap Room1 S. Main St., Waterbury, 244-7827


Cheesesteak Egg RollCheese sauce

Arugula SaladMustard vinaigrette, pretzel croutons,

Mansfi eld Dairy Chin Clip cheese, soft-boiled egg


Striped BassPurple potato crust, roasted pink radish, herb salad, beurre blanc

Steak FritesGrilled New York strip, roasted oyster mushrooms, red wine demi-glace,

hand-cut fries

Sweet and Spicy Caulifl owerFried rice


Tres Leches DoughnutsChocolate ganache

Strawberry-Rhubarb Tart

$30

RESERVOIRRESERVOIR The The

Downtown Waterbury - 244-7827

Maxi’s Restaurant47 N. Main St., Waterbury, 244-0910

$10 ALL-DAY SPECIALO P T I O N S

Chicken and Wa° esSwitchback and a Burger

Pulled Pork BenedictBBQ pulled pork on a biscuit with

Frank’s Red Hot hollandaise

F I R S T F L AVO R S

Smokehouse Hot & Sour Soup, Smoked Brisket Poutine, Thai Catfi sh or Deep Roasted Brussels and Beer Cheese

M A I N S

Slow-Roasted, Pepper-Crusted Pork LoinCollards, grits, bacon BBQ

It’s Greek to MeGreek salad, hot-smoked salmon

Vegetarian ChiliBulgur wheat, kidney beans, chipotle crema, jalapeño cornbread

D U L C E S

Ice Cream SandwichGingersnap cookies, vanilla ice cream, lemon cheesecake

Dump CakeHalf-baked chocolate-and-caramel cake, salted caramel ice cream, fudge sauce

Key Lime PieThe standard, blueberry compote

$30

Prohibition Pig 23 S. Main St., Waterbury, 244-4120

SMOKED MEAT LIBATIONS BREWERY

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

Closed Tuesday. Local Night discounts on Wednesdays and Thursdays may not be combined with the Restaurant Week menu price.

*Available with indicated wine pairing for $64


Vermont Creamery Goat Cheese Beignet with

Maple Ramp Aioli*Elk Cove, Pinot Gris ’14

(Willamette Valley)


Organic SpinachShaved spring vegetables and

black walnut

T H I R D C O U R S E

Snug Valley Farm PorchettaWarm potato salad and

charred ramp gremolata*Maison Roche “Vieilles Vignes”

Pinot Noir ’13 (Bourgogne, France)

D E S S E RT

Upside-Down Spring-Dug Parsnip Maple Cake

Bourbon-cider sauce and cream

Green Mountain Co ̃ ee or Vermont Artisan Tea

selections*Stowe Cider Bourbon Hard Cider

$40

Apple Core Luncheonette & Brew3600 Stowe-Waterbury Rd., Waterbury Center, 244-8771

$10.99 LUNCHKids eat for $2 o ̃ the kids’ menu with adult purchase.

E N T R É E

Grilled Turkey Core Panini Turkey, Green Mountain Smokehouse bacon, Cabot cheddar,

Cold Hollow Cider Jelly and apple slices on Klinger’s sourdough bread; served with cider vinaigrette slaw, choice of fresh cider or

Cold Hollow Barn Dance hard cider(gluten-free and vegetarian options available)


Mini Apple CheesecakeOversize Cookie

The Bench492 Mountain Rd., Stowe, 253-5101


Warm Goat Cheese BaguetteGreens, candied pecans, dried cranberries, citrus vinaigrette

Fire-Roasted MozzarellaBlistered grapes, balsamic reduction, rye crostini


Pork SchnitzelHerb spaetzle, braised red cabbage

Yellowfi n Tuna TempuraJicama-chicory slaw, soy vinaigrette

Farfalle Pasta Mint-pistachio pesto, basil, cherry tomatoes


Basil-Limoncello Sorbet

$30

Charlie B’s Pub & Restaurant at Stowefl ake

1746 Mountain Rd., Stowe, 760-1096

$15 LUNCHF I R S T C O U R S E O P T I O N S

New England Clam & Corn Chowder

Daily Vegetarian OptionLocal Lettuce Salad

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

Turkey ClubCroissant, cheddar, lettuce, tomato,

onion, bacon and lingonberry mayonnaise; served with choice of

French fries, side salad or chips

Pesto Chicken SandwichMaplebrook Farms fresh mozzarella, pesto; served with choice of French

fries, side salad or chips

Build Your Own BurgerAngus burger or vegetarian

Boca burger


Switchback PEI MusselsGarlic, shallots, grape tomatoes,

Switchback broth

Vermont-Style PoutineMaplebrook Farms cheese curds,

housemade chicken gravy; add Vermont Smoke & Cure bacon:

$2; add duck confi t: $4

First Course Lunch Options (see left)


New England Fish & ChipsHousemade Maple BBQ Ribs

Build Your Own BurgerAngus or Boca burger

Grilled Salmon Cobb SaladWild Mushroom Ravioli

Marinated Portobello NapoleonVermont chèvre, roasted red bell

peppers, wild rice, wilted spinach


Fudge Brownie SundaeI.C. Scoops Flavored Ice Cream or Sorbet

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STOWE + HARDWICKDoc Ponds

294 Mountain Rd., Stowe, 760-6066

For Vermont Restaurant Week, Doc Ponds will o ̃ er a three-plate special

that includes choice of one snack, one appetizer and one sandwich or large plate from the regular menu.

$20

Idletyme Brewing Company1859 Mountain Rd., Stowe, 253-4765

Available with beer or wine pairings at extra cost. Special menu price not to be combined with other coupons or o ̃ ers.


Homemade Buttermilk Biscuits and

Smoked Cheddar FrittersMaple-onion jam


Smoked Meatloaf (or Seitan)Simple mashed potatoes, Dunkel lager gravy, buttermilk onion rings

D E S S E RT

Double-Chocolate Brownie SundaeSmoked ice cream and whiskey caramel

$30

Stowe Bowl1613 Mountain Rd., Stowe, 253-2494


Butternut Squash SaladRoasted butternut squash, fennel, romaine, grapefruit,

walnuts, buttermilk-honey-walnut dressing

BitterballenDutch beef fritters, spicy Dijon mustard

Stowe Bowl FriesPeanut dipping sauce, curry ketchup, mayonnaise


Vermont Bean Crafters Black Bean BurgerGrilled tomatoes, spinach, tzatziki

Pepperoni & Sausage FlatbreadTomato sauce, pepperoni, sweet Italian sausage, red peppers, mozzarella

Red Thai Pho Noodle Bowl*Rice noodles, pulled chicken, red Thai chile, cilantro, coconut milk,

chicken broth*May substitute tofu and vegetable broth for chicken


Hot Blueberry Turnover With Vanilla Ice CreamIce Cream Sandwich

Chocolate chip cookies, mint-chocolate-chip ice cream

Vermont Maple Ice Cheesecake

$20

Positive Pie (Hardwick)87 S. Main St., Hardwick, 472-7126


Stu ̃ ed PortobelloLeblanc Family Farm sausage, local chèvre, roasted tomato, spinach

Prosciutto CupsRicotta, basil, roasted garlic, roasted red pepper


Tuscan ChickenGrilled chicken breast, fresh mozzarella, pancetta,

sautéed Brussels sprouts, roasted potatoes

Housemade RavioliFresh pasta, creamy lobster fi lling, lemon-butter sauce, tarragon


Chocolate Stout CupcakeBailey’s Irish Cream frosting, whiskey caramel sauce,

sweet Guinness reduction

Housemade Lemon-Basil GranitaRaspberry sauce, toasted almonds

$30

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Fusion Grille at Maplewood Lodge

4992 Memorial Dr., St. Johnsbury, 427-3332


Ahi PokiMarinated yellowfi n tuna

with a touch of Hawaiian fl avor (teriyaki marinade)

Duck Confi t Arugula SaladShredded duck leg, candied

walnuts, dried cranberry, shaved Asiago cheese, arugula spring mix,

cranberry vinaigrette

Vegetable Spring Rolls Steamed vegetable spring roll,

spicy ginger dipping sauce


Grilled Teriyaki Beef TidbitsGrilled USDA-certifi ed Angus fi let

mignon, teriyaki glaze, rice pilaf, seasonal vegetable

Pan-Roasted Atlantic SalmonSkin-on Atlantic salmon, roasted red pepper relish,

sweet Thai chile glaze

Pork TenderloinMarinated pork loin, apple chutney,

whipped mashed potatoes, seasonal veggie


Peanut-Butter-Chocolate Caramel Cake

Homemade Apple CrispCinnamon-brown-sugar swirl

New York Cheesecake

$30

Kingdom Taproom397 Railroad St., St. Johnsbury, 424-1355


French Onion Soup or Soup Du Jour

Sundried Tomato Hummus on Crostini

Honey Almond Crusted Vermont Creamery

Goat CheeseDrizzled with honey;

served with pita chips


Vermonter FlatbreadGreens, caramelized onions, apples,

crumbled bacon, Vermont Cabot sharp cheddar, Monroe’s Sugarin’

maple syrup

Maple Bourbon BBQ Pulled Pork SandwichBrioche bun, choice of side

Mixed Green SaladStrawberries, Vermont Creamery

goat cheese, maple-candied walnuts, jerk shrimp, mango chutney, maple-balsamic vinaigrette


Maple-Walnut Cheesecake Maple-Pecan Tart

Vanilla ice cream

Everyone’s Favorite Hot Fudge Brownie Sundae

$30Includes one Citizen Cider or

Switchback beer.

Erica’s American Diner951 Main St., Fairfax, 849-0205

$15 LUNCH AND DINNER MENUIncludes cup of soup,

beverage and any dessert.


Hot Turkey Open-face Sandwich French fries

HamburgerFrench fries

ERICA’S

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

Closed Sunday, Monday and Tuesday.


Prince Edward Island Mussels

Steamed in white wine, lemon, butter and garlic, fi nished with

fresh basil

Veggie Spring RollsSweet chile Thai dipping sauce

Mixed Green SaladFresh strawberries, maple-roasted

pecans, Vermont Creamery goat cheese, house balsamic vinaigrette

Caesar SaladHomemade croutons, house Caesar dressing, freshly grated parmesan

Crab CakesMango-chutney dipping sauce


Soy-Ginger Marinated Flank Steak

Asian-style salad, avocado, crispy wontons, ginger-soy

vinaigrette

Mixed GrillHoney-mustard-glazed quail and tiger shrimp, red pepper, green-

onion-and-Asiago potato pancake, grilled asparagus

Lobster SautéChunks of lobster meat, prosciutto,

arugula, grape tomatoes, shallots, linguine, light lemon-butter cream

Paddle Fish & ChipsBroiled fresh haddock seasoned

with Old Bay, lemon and butter with dill crème fraîche, fried capers;

served with homemade cole slaw,French fries

Co° ee-Crusted Pork Tenderloin

Goat cheese mashed potatoes, sautéed vegetables

Vegetarian SpecialAvailable upon request and posted

on Blue Paddle Bistro website

D E S S E RT

Choose from two homemade desserts; options change daily.

$40

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ST. ALBANS + COLCHESTERLinda’s

359 Lake Rd., St. Albans, 782-8013

$15 LUNCH AND DINNER MENUIncludes cup of soup,

beverage and any dessert.


Hot Turkey Open-face Sandwich French fries

HamburgerFrench fries

LINDA’S

Maple City Diner17 Swanton Road, St. Albans, 528-8400

M I L K S H A K E C O U R S E O P T I O N S

Maple and VanillaCookies ’n’ Cream


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

hand-cut fries

Biscuits and GravyVermont sausage gravy and a touch of maple, buttermilk biscuits

Bacon WaffleBacon-stuffed Belgian waffle, maple b ter

Chicken Salad Club with Hand-Cut FriesTriple-layered with mayo, lettuce, tomato, onion, bacon and cheddar cheese,

as well as walnuts and grapes

D E S S E RT

Maple Cream Pie

$20

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


Black Angus Vermont Jalapeño-Parmesan MeatballsHousemade sweet-and-sour sauce, country bread

Classic Caesar SaladGarlic croutons

Root Cellar Roasted Beet Salad Mixed field g eens, goat cheese, apple cider vinaigrette,

diced Granny Smith apples


House-Braised Ox CheeksSlow-roasted root vegetables, celeriac purée

Sap-Poached SalmonConcentrated sap from Chef Marcus’ maple trees, Thai chili, mint,

spring peas, pearl onions, saff on risotto

One Federal Maple-Bacon ChickenChef ’s maple syrup, caramelized onions, smoked bacon

D E S S E RT

Housemade Vermont Maple Pecan Pie

$30

The Lighthouse Restaurant & Lounge38 Lower Mountain View Dr., Colchester, 448-3361


Mussels ProvincialPrince Edward Island mussels

tossed with ratatouille, red wine and butter; served with garlic bread

Bacon Butter ScallopsPan-seared scallops with bacon and scallion, deglazed with white wine,

finished with bu ter; served with potato pancake

Pork and Shrimp Spring RollsShaved pork, shrimp, vermicelli,

basil, mint, cilantro, carrots, spicy peanut sauce


Lighthouse Orange DuckPan-seared duck breast, blood-

orange glaze, citrus butter sauce, candied orange chip, roasted

fin erling potatoes, grilled asparagus

Maple-Glazed PorkGrilled pork tenderloin glazed with

maple syrup, bacon bordelaise, crispy fried sweet potato,

bourbon mashed sweet potatoes, grilled asparagus

Teriyaki Cucumber SalmonGrilled Faroe Island salmon with teriyaki sauce, pickled cucumber

salad, jasmine rice, grilled asparagus

Seafood PaellaPrince Edward Island mussels,

shrimp, chorizo sausage, tomatoes, onions, bell peppers, saff on rice,

grilled asparagus

$40 DINNERAll of the above options, plus dessert.


Crème BrûléeChocolate-Raspberry Mousse

Flourless Chocolate TorteChocolate Molten CakeRaspberry Cheesecake

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Junction at the Essex Resort & Spa70 Essex Way, Essex Junction, 764-1489


Choice of Two Vermont CheesesOysters on the Half-Shell

Lemon, cocktail sauce, mignonette

Berkshire Pork SausagePoblano pepper, fried egg, black tru ̃ e

Maine Lobster and Stone Crab PappardelleS E C O N D C O U R S E O P T I O N S

Wild Mushroom RisottoShiitake mushroom, black tru ̃ e, oyster mushroom

Twice-Roasted Lamb RackFava-bean purée, garlic-curry crumb, braised carrots

CioppinoShrimp, New England clams, Jonah crab, mussels, housemade pasta

Roast ChickenRed potatoes, crispy Brussels sprouts, mustard-Pernod sauce


Doughnuts and Co ̃ eeSpiced milk chocolate, vanilla bean ice cream

Pretzel Milk Panna CottaHazelnut candy, poached pears

$40

Three Brothers Pizza & Grill973 Roosevelt Highway, Colchester, 655-5550

$15 LUNCHChoose two courses from the below

dinner menu: fi rst and second course or second course and dessert.


Baba GanoushOven-roasted eggplant dip with garlic, lemon and tahini, served

with pita bread, roasted pine nuts and olive oil

FattoushMiddle Eastern chopped salad with tomatoes, onions, fresh parsley and crispy pita, with lemon vinaigrette

Stu ̃ ed Grape LeavesSeasoned rice and beef rolled into

grape leaves and baked


All served with garlic fries.

Chicken ShawarmaShish taouk chicken with lettuce,

tomato and pickled turnips, served in a pita with garlic mayo

FalafelFried chickpea fritters with lettuce,

tomato and pickled turnips served in a pita with tahini

Beef KebabsMarinated beef grilled with onions,

tomatoes and green peppers


BaklavaFlaky pastry with pistachio and

walnuts, drizzled with simple syrup and rose water

Maple CheesecakeCitizen Cider-glazed apples, maple-

candied bacon

Chocolate MousseMaple whipped cream

Tavern at the Essex: Vermont’s Culinary Resort & Spa

70 Essex Way, Essex Junction, 764-1489

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

Cheese PlateSeasonal selections

Rosemary FlatbreadVermont Creamery chèvre,

caramelized onions, fi g balsamic

Green Mountain SaladSpinach, cranberries, walnuts,

Vermont Creamery chèvre, Misty Knoll chicken, maple balsamic

Daily Soup or SaladL A R G E P L AT E O P T I O N S

Tavern ReubenCorned beef, Swiss cheese,

sauerkraut, Tavern signature sauce

Shaved Prime RibSlow-roasted prime rib, arugula, grilled red onion, Cabot cheddar,

whole-grain mustard

Whiskey BurgerAngus beef, applewood-smoked bacon, lettuce, tomato, bourbon-

whiskey glaze, fried onions

Smoked Turkey PaniniSmoked mozzarella, arugula, tomato,

basil, sourdough

Healthy HippieWheat wrap, roasted garlic hummus, spinach, roasted red peppers, grilled

summer squash

Gluten-Free Vegetarian Lasagna

Gluten-free pasta, fresh vegetables


Cookie SundayWarm cookies, Tavern ice cream,

chocolate drizzle

Key Lime PieFlaky crust, creamy Key lime fi lling

Tavern Ice CreamMade fresh daily

$20

Cook Academy at the Essex Resort

70 Essex Way, Essex Junction, 764-1489

During Restaurant Week, the Cook Academy will fl ip the usual dining model by inviting

guests into the kitchen for two courses in continental cuisine.

$40 COOKING CLASSA TA S T E O F AU S T R I A

Weiner SchnitzelPink-peppercorn demi-glace

Herbed SpatzleSautéed brocollini, shaved garlic, chile fl akes

B I S T R O FAVO R I T E S

Pan-Seared SteakWild mushroom demi-glace

Parmesan Steak FritesSeasonal roasted vegetable

Classic Crème Brûlée

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ESSEX JUNCTION + WILLISTON + RICHMONDGrazers

192 Boxwood St., Williston, 857-5829


Jalapeño-Bacon RangoonCrispy bacon, fresh diced jalapeño, maple cream cheese, fl ash fried and

served with honey-lime aioli

Fried PicklesHand-battered and deep fried,

with housemade ranch

Fried Brussels SpoutsUnbreaded, with maple bacon

and garlic aioli


Stonewood Farms Turkey Burger

Orange-cranberry chutney, baby spinach, garlic aioli, red onion,

Grafton Village Cheese sage-infused cheddar

Green Mountain BurgerNatural Vermont ground beef,

Highgate Creamery Boucher blue cheese, maple-glazed bacon,

arugula, pickled red onion, tomato-and-garlic aoili

The GrazersNatural Vermont ground beef,

lettuce, tomato, red onion, local cheddar, Grazers’ secret sauce

Beet BurgerLocal goat cheese, arugula, pickled

red onion, tomato, garlic aoili


Oreo MilkshakeSalted Caramel Milkshake

$20

Joyce’s Noodle House5 Carmichael St., Essex Junction, 288-9828

$8.95 LUNCH SPECIALLunch includes one appetizer, an entrée, and selected soda

or hot tea; available until 3 p.m.

S A M P L E F I R S T C O U R S E O P T I O N S

Egg RollVegetable RollCrab Rangoon

S A M P L E S E C O N D C O U R S E O P T I O N S

General Tsao’s Chicken Sesame Chicken

Beef With BroccoliVegetable Chow Mein

Chicken TeriyakiBeef Teriyaki

The Kitchen Table Bistro1840 W. Main St., 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 O P T I O N S

English Pea Panna CottaHot smoked salmon, tiny greens

Chicken Liver PâtéPickles, house mustard, grilled bread

Crispy Potato CakeBraised oxtail, ramp-pistachio pesto,

Parmesan

House PastaPeas, ramps, mint, Parmesan broth

Cider Steamed Maine MusselsGrilled bacon, Red Hen bread,

herbs, aioli

Vermont Steak TartareCrispy potatoes, assorted pickles,

tiny Half Pint Farm greens

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

Toasted Farro RisottoRoasted mushrooms,

ramps, Jericho Settlers Farm spinach, ricotta

Grilled Breast of ChickenParsnip purée, braised kale,

pickled ramps

Mustard-Crusted, All-Day-Roasted Pork Shoulder

Creamy polenta, cider cabbage

Seared SalmonGrilled ramp risotto, chard, lemon,

caper, parsley

Grilled LaPlatte Farm Butcher Steak

Fries, grilled onions, tarragon aioli

S W E E T P L AT E O P T I O N S

Bittersweet Chocolate PuddingVanilla cream, salted chocolate

crunchies

Open-Faced Chocolate-Co ̃ ee Sundae

Candied almonds, vanilla crème anglaise

$40

Toscano Café and Bistro 27 Bridge St., Richmond, 434-3148

Closed Monday. Full descriptions online.

$15 LUNCHF I R S T C O U R S E

Cup of SoupCreamy potato-garlic or soup du jour


Grilled Fontina Cheese Sandwich

Roasted Roma tomato, side greens

Housemade Italian Sausage Sandwich

Caramelized onion, pepper, provolone, house ciabatta

Fresh Fettucine with Artichoke Pesto

Confi t cherry tomatoes


Spring Green Pea & Asparagus Soup

Mushroom ToastMushroom duxelles, white tru˛ e oil,

Red Hen crostini

Seared Sea ScallopsGinger syrup, candied parsnip,

Pete’s Greens micro greens

House-Smoked Vermont Cheddar-Ale Soup

Switchback ale, garlic croutons

S A L A D C O U R S E

Marinated Vegetable SaladMesclun Greens

Vermont Creamery chèvre, fresh strawberries, strawberry-

balsamic vinaigrette

T H I R D C O U R S E

Fresh Fettucine with Pesto VerdeFish du Jour

Veal Short RibsGrilled Marinated

Lamb ChopsD E S S E RT

Maple Crème BrûléeIsland Homemade Ice Cream

Salted caramel

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The Bearded Frog5247 Shelburne Rd., Shelburne, 985-9877


Twice-Baked Beet SkinsChive, orange, tarragon and beet fi lling,

apple-sherry gastrique, mixed nut topping

Sesame Salmon CakeMiso hummus, nori aioli

Cacao-Chili Rubbed Pork SatayGinger-blueberry dipping sauce, jalapeño-lime-avocado purée


Vegan Thai Green Curry BowlRoasted sweets, stewed beans, quinoa, grilled pineapple,

coconut green curry broth, arugula pesto

Cardamom-and-Black-Pepper Grilled Bison Flank SteakBrussels sprout kimchi, mushroom-barley risotto, honey-citrus demi-glace

Seared Alligator TenderloinRed bean purée, wilted kale, Cajun red gravy


Housemade Green Tea Yogurt ParfaitHempseed-nut granola, dried fruits

Housemade Coconut Ice CreamDark chocolate-black garlic doughnut

Clove Tempura BananaBlackberry-basil sorbet

$40

Hempseed-nut granola, dried fruits

Housemade Coconut Ice CreamDark chocolate-black garlic doughnut

The Bagel Place1166 Williston Rd., South Burlington, 497-2058

$7 BREAKFASTHam, Egg & Cheddar

Vermont Smoke & Cure ham, Shelburne Farms 1-year-old cheddar, fresh cracked egg,

baby spinach, tomato, onion; served on choice of bagel or roll, with Uncommon Grounds co° ee

$10 LUNCHDaily Sandwich Special

Served on choice of bagel or roll with soup and cookie; sandwiches might include North Country Smokehouse smoked turkey,

Grafton Village Cheese garlic cheddar, chive mayonnaise, lettuce, tomato and onion

Guild Tavern1633 Williston Rd., South Burlington, 497-1207


Littleneck Clam CevicheCalabrese chile, watermelon radish

Sweet Potato FrittersFermented pepper crème fraîche


Wood Grilled SteakEmber-roasted vegetables, charred ramp aioli

Nitty Gritty Corn CakeSpring-dug parsnips, buttermilk, Trillium Hill Farm spinach


Salted Caramel Chocolate MoussePreserved raspberry cream

$30

The Windjammer Restaurant1076 Williston Rd., South Burlington, 862-6585


Jumbo Lump Crab CakeCitrus-cracked-pepper sauce,

preserved lemon

BruschettaHousemade Vermont Creamery

garlic-tarragon chèvre on grilled crostini, roasted tomato

compote, balsamic reduction

Bacon-Wrapped Beef Tenderloin

Tender pieces of fi let mignon wrapped in bacon and served with

brandy-green-peppercorn cream sauce


Includes salad bar.

Pesto ChickenPanko-crusted, tenderized chicken

breast, toasted walnut pesto, tomato-basil white wine sauce

Pecan SalmonToasted pecan-crusted

Atlantic salmon, ginger-sweet-chile-Dijon glaze

Cajun New York StripTen-ounce certifi ed Angus New York

strip steak, hand-cut and seasoned with Cajun spices, fi nished with

port wine demi-glace

Vermont RavioliVT Fresh Pasta Co. chèvre-and-fi g

pesto ravioli, roasted butternut squash, sweet potatoes and candied

walnuts fi nished with honey-lavender cream


Key Lime Pie Graham cracker crust

Housemade Ice CreamMaple bourbon, candied bacon

$40

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!

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SOUTH BURLINGTON + WINOOSKIPauline’s Café

1834 Shelburne Rd., South Burlington, 862-1081

$15 WEEKEND BRUNCHAny Egg Dish and a Mimosa

$15 WEEKDAY LUNCHSoup, Choice of Half Sandwich and Dessert

$20 DINNERThree small plates or two small plates

plus choice of beer, wine, kombucha or aperitif.

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

Specifi c dishes will change daily.Oysters

Clams in Chorizo BrothSmoked Meats and ProsciuttoHouse Meatballs in Romesco

Pan-Fried Local FishGnocchi Carbonara

Shrimp RisottoTomato & Aioli Toast

Chicken Liver MousseEscabeche

Local Harvest Ramps and Fiddleheads


TiramisuTapioca Pudding

Chambord Chocolate Tru ̃ eGreen Tea Crème Brûlée

Lemon Chi° on Cake

Our House Bistro36 Main St., Winooski, 497-1884

Restaurant Week menu not available during weekend brunch.

$15 LUNCHPetite Spinach &

Strawberry SaladGoat cheese, candied pecans,

red onions and maple balsamic vinaigrette

Restaurant Week Mac & Cheese Trio

Poutine mac and cheese, bu ̃ alo chicken mac and cheese, peanut butter and jelly mac and cheese


Pulled Pork PoutineSpinach Artichoke Dip

With Grilled BreadS E C O N D C O U R S E O P T I O N S

Restaurant Week Mac & Cheese Trio

Poutine mac and cheese; bu ̃ alo chicken mac and cheese;

peanut butter and jelly mac and cheese

Crab Cake and Spring Onion Risotto

With maple balsamic-dressed baby fi eld greens and a side of

lemon-dill aioli

Duck, Duck, Goose BurgerGround duck burger, sweet chile

pulled goose, sunny-side-up duck egg on a brioche bun; served with

fries and housemade kimchi


Petite Strawberry Rhubarb Crisp

Half-Size Deep-Fried PB&JMarshmallow fl u˜ frappé

Misery Loves Co.46 Main St., Winooski, 497-3989

Lunch Monday through Friday; dinner Tuesday through Saturday.

$15 LUNCHSandwich With Soup or Salad

From the daily lunch menu

$40 DINNERSample menu — dishes will vary

and change daily.

F I R S T C O U R S E : R AW

Beet TartareRamp sabayon

Halibut CrudoButtermilk, smoked almonds, grapes

Aged Raw BeefBrown cheese, sprouted lentils

S E C O N D C O U R S E : V E G E TA B L E

Maitake MushroomMeyer lemon, parsnip, pine nuts

Spring-Dug ParsnipRamp romesco, smoked yogurt

SalsifyKing trumpet mushroom,

oyster, beef lardo

THIRD COURSE : PASTA/PROTEIN

TagliatelleMushrooms, spinach,

smoked egg yolk

LubinaRamps, sunfl ower seeds,

tender shoots

QuailSmoky vegetables, toasted oats

Mule Bar38 Main St., Winooski, 399-2020


Crispy Pork Belly and Kale CaesarAsiago cheese


Shepherd’s HandpieHill Farmstead gravy

D E S S E RT

Red Hen Bread PuddingStrawberry coulis, chocolate sauce

$20

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Waterworks Food + Drink20 Winooski Falls Way, Winooski, 497-3525

Lunch Monday to Saturday.

$15 LUNCHSpring Leek and Turnip Soup

Pickled mustard seeds, celery

Turkey and Bacon Sandwich

Cheddar, Bibb lettuce, garlic-naise, pickled and crisp beets

Veggie BurgerRed peppers, black beans, bread-and-butter pickles,

yogurt-feta sauce

Wild Mushroom and Arugula Grilled Cheese


Shaved Vegetable SaladSpring Leek and Turnip Soup

Pickled mustard seeds, celery

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

Steak FritesCrispy garlic, parsley fries

Roasted Half ChickenBaby farm carrots, Anson Mills farro

Pan-Roasted Atlantic SalmonCucumber yogurt, dill, guajillo


ChurrosCinnamon sugar,

spicy chocolate sauce

Ricotta CheesecakeRhubarb, pistachio

¡Duino! (Duende)10 N. Winooski Ave., Burlington, 660-9346

$30 PORTUGUESE MENUDespite being relatively restricted to Atlantic sustenance, Portuguese cuisine has many Mediterranean infl uences and is famous for seafood. Also notable is the infl uence of Portugal’s former colonial possessions, and especially the wide variety of spices, which include piri piri (small, fi ery chile peppers) and black

pepper, as well as cinnamon, vanilla and sa˛ ron. Olive oil is one of the bases of Portuguese cuisine, used for cooking and fl avoring meals. Garlic is widely used,

as are herbs, such as bay leaf and parsley.


Salada de Melao com Queijo Fresco

Sweet and fruity melon, savory and rich fresh cheese


Caldo Verde y BroaTraditional “green broth” kale soup

from the Portugal’s northern Minho Province; served with crusty

“broa” corn bread

Ancas de RanaPlump frog legs lightly dredged

and pan-fried in olive oil; rich tomato sauce, seasoned with

classic Portugal spices.


Coelho EstufadoVermont Rabbitry rabbit, stewed

the traditional Portuguese way, with white wine, co˜ ee, olives and herbs

Rojoes a Moda do Minho y Arroz de Sarrabulho

One of Portugal’s most classic cuisines: lard-roasted pork loin

seasoned with white wine and garlic; rice cooked with pig’s blood and

bits of pork

GolumkiTender cabbage stu˜ ed with seitan,

mushroom, onion, celery, garlic and herbs, topped with smooth

tomato sauce

D E S S E RT

Arroz DocePortuguese rice pudding made with

sugar, milk, eggs, cinnamon and lemon peel

A Single Pebble133 Bank St., Burlington, 865-5200

Chef’s choice tasting menu, changing daily, with vegetarian option available. Dishes listed are samples only.

R E G U L A R M E N U

Mixed Meats and VegetablesDry-Fried Green Beans

Chef DumplingsPeking Duck Wraps

Double Garlic EggplantSea of China Soup

Sichuan Beef Cow FunCashew Pork

Three Cup ChickenThai Basil Fish

Chocolate Cheesecake

V E G E TA B L E O P T I O N S

Mock EelSeasoned and Pressed Tofu

Double Garlic BroccoliCurry Caulifl ower Watercress Soup

Miso tofu, sweet-and-pungent walnuts

Chinese BroccoliMushroom sauce

Beijing Street NoodleGeneral Chou’s Mock Chicken

Coconut Tapioca

$40


Summer Hoppin’ John SaladBlack-eyed peas, grilled Vidalia onions, fresh herbs, jasmine rice, Citizen Cider

Unifi ed Press vinaigrette*Brandborg Vineyards Pinot Gris

(Oregon)

Charcuterie and Local Cheese Plate

Various smoked meats, local cheeses, maple whole-grain

mustard, candied nuts*Decero Malbec (Argentina)

Golden GaspachoRoasted golden beets, yellow

heirloom tomatoes, fi re-roasted yellow peppers, avocado salsa*Lucashof Riesling (Germany)


Deconstructed Vegetable Lasagna

Fresh pasta, grilled vegetables, mozzarella, rustic red sauce

*Predator Old Vine Zinfandel (California)

Grilled Monkfi sh MedallionsRed miso shoyu glaze, scallion-

scented jasmine rice, pickled daikon, carrots

*Anne Amie Muller Thurgau (Oregon)

Braised Lamb ShankWhole roasted russet potatoes, root vegetables, braising broth

*Etude “Lyric” Pinot Noir (California)


Vermont Root Beer FloatRookie’s root beer, Island

Homemade vanilla ice cream

White Chocolate MousseWhipped white chocolate,

tropical fruit salad

Island Ice Cream SundaeHousemade chocolate ganache,

maraschino cherries, whipped cream

$30

Armory Grille and Bar101 Main St., Burlington, 951-0099

*Available with indicated wine pairing; $4 per course; two-ounce pours

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BURLINGTONArtsRiot

400 Pine St., Burlington, 540-0406


ARTSRIOT HAPPY MEALC H O I C E O F

The 400 BurgerPopcorn Chicken

Crispy BroccoliServed with fries, root beer fl oat* and a toy.

*Possible to substitute Fernet Branca or draft stout

$20

August First Bakery & Café 149 S. Champlain St., Burlington, 540-0060

Lunch special beginning at 11 a.m. Closed Sunday.

$12 LUNCHE N T R É E O P T I O N S

Roasted Squash and Maple Bacon SaladRoasted butternut squash, maple-candied bacon,

goat cheese, spinach, walnut vinaigrette

Maple BBQ Pulled-Pork SandwichMaple-chipotle BBQ Sauce, pickled red onions, carrots;

served on brioche with a side salad or chips


Maple Bacon SconutsCross between a scone and a doughnut, with maple glaze

Maple Pecan Sticky BiscuitsMaple Cookies

Bistro de Margot126 College St., Burlington, 863-5200



Crème de Chou-fl eur, Croustillant de

Bailey Hazen BlueCream of caulifl ower, Bailey Hazen

Blue cheese fritters

Salade MargotPork Rillettes, Confi ture d’Oignons au Vin Rouge,

Cornichons, Moutarde de Dijon, Pain Grillé

Potted pork, cornichons and onion compote, Dijon mustard, grilled

sourdough bread


Steak FritesGrilled hanger steak, green

peppercorn sauce, French fries, tomato Provençale

Pavé de Saumon Poèlé, Ragout de Petit Pois,

Oignon-Grelots & Pommes de Terre Fingerling, Sauce

Vin BlancPan-seared salmon fi let, peas, pearl onions, fi ngerling potato

ragout, white wine sauce

Aumonière Croustillante au Chèvre, Tombée d’Epinard,

Legumes Grillés, huile au safran & ail confi t

Goat cheese crispy beggar’s purse, wilted spinach, grilled vegetables,

sa˛ ron oil, confi t garlic


Mousse Chocolat, Meringue aux Agrumes

Tarte au Citron Meringuées en Verrine

Lemon tart in a jar

Tarte Fine aux Pommes & Nougatine, Sauce CaramelWarm apple tart, caramel sauce

$40

Bleu Northeast Seafood 25 Cherry St., Burlington, 864-4700


Seafood ChowderScallops, perch, cod, clams,

smoked bluefi sh, bacon, chervil

Bleu and GreensCandied bacon, cherry tomato,

avocado, blue cheese

Garden SaladLettuce, cukes, radish, carrot, pea shoots, shallot vinaigrette

SaladHalf Pint Farm greens, marinated beans, clothbound cheddar frico,

ice wine vinaigrette

CaesarRomaine, Vermont sheep’s milk

cheese, croutons, white anchovies

Charcuterie PlateCured meats, smoked bluefi sh pâté,

grilled bread


Starbird Rockfi sh and ChipsBeer-battered market white fi sh,

fries, slaw, tartar

Local Mushroom PappardelleEgg noodles, sheep’s milk cheese,

ramps, peas, roasted garlic, black tru˝ e

Grilled Yellow Tail TunaWarm olive potato salad,

green beans, sunny quail egg

Misty Knoll Chicken BreastRoasted tomato ratatouille

BouillabaiseCod, mussels, clams, sa˛ ron tomato

broth, fennel, Pernod, aioli


Jasper Hill HarbisonShortbread, quince jam,

maple toasted nuts

Hen of the Wood SorbetSmall batch sorbet, berries

$40

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Church & Main154B Church St., Burlington, 540-3040

Closed Monday.


Stu ̃ ed PortobelloOven-roasted portobello

mushrooms fi lled with baby spinach and ratatouille, fresh-shaved

Asiago cheese.

Blue Cheese Risotto CroquetteRisotto and blue cheese herb

croquette, lightly breaded and fried, dressed with strawberry coulis

Steak RouladeSundried tomato and spinach

fi lled with shoe string Yukon Gold potatoes


Ahi Tuna Tartare TacoFresh Ahi Tuna tartare in a fl our

tortilla, spicy pico de gallo

White Anchovy Caesar SaladCouscous Salad

Pine nuts, red bell pepper, onion and celery tossed in honey-extra-virgin-olive-oil dressing over local greens


63-Degree Egg Pasta Carbonara

Al dente tagliatelle, bacon, haricot vert topped with a 63-degree egg,

light white wine cream sauce, shaved Asiago

Deconstructed Beef Wellington

Grilled choice fi let medallion aside a buttery pu˛ pastry cup, oyster

mushroom duxelles, garlic potato purée, local green-top baby carrots

Salmon-and-Flounder RoseSautéed wrapped salmon and

fl ounder, baby asparagus, rustic beet purée,

garlic beurre blanc

Farmers Market Vegetable Gnocchi

Thyme gnocchi, fresh spring vegetables, light heirloom

tomato cream sauce


Housemade Ice Cream or Sorbet

$40

Citizen Cider316 Pine St., Suite 114, Burlington, 448-3278

$15 ALL-DAY MENUIncludes one glass of draft cider ($12 without cider)


Selected starters from taproom menu


Korean Short RibsServed over Asian slaw with choice of fries or greens

Pulled-Pork TacosSeared pineapple salsa, strawberry crema

Kale SaladPistachios, sesame seeds, pickled onions, red miso vinaigrette

Deconstructed BLTFried herbed tomato slices over bacon pesto; served with fresh bread

Patty MeltLocal beef patty on griddled rye, caramelized onion, Swiss cheese

Bluebird Barbecue 317 Riverside Ave., Burlington, 448-3070

$30 BARBECUE FOR TWOServed family-style for two guests to share;

dished up alongside four of our from-scratch sides.

P I C K T H R E E M E AT S

15-Hour Brisket, Pulled Pork, Smoked Turkey, Memphis-Style Ribs, Smoked Chicken, Seared Seitan

P I C K FO U R S I D E S

Hand-Cut Fries, Cole Slaw, B&B Pickles, Smashed Sweets, Mac & Cheese,

Greens & Herbs, “Fat Tire” Toast, Pit Beans

Special available for takeout Monday through Thursday 4:30-6 p.m.; dine in every day.

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


Tomato BisqueJalapeño oil, Parmesan

BeetsSmoked blue cheese, watercress,

white tru˝ e oil, balsamic reduction

Caesar SaladGarlicky dressing with

white anchovies


RavioliSmoked mozzarella,

baby spinach, goat cheese, olive oil, balsamic reduction

Flatiron SteakSix-ounce steak, garlic mashed potatoes, balsamic reduction,

grilled asparagus

Rack of Lamb1/2 rack, garlic mashed potatoes, raspberry rosemary demi-glace

Chicken Thigh Confi tSmoked maple glaze, mashed sweet

potato, grilled asparagus


Chocolate Lava CakeBlueberry PieVanilla ice cream

Apple TurnoversCinnamon whipped cream,

smoked salt caramel

Vermont CheeseChoice of two cheeses, apples,

fi g preserve

$40

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BURLINGTONCity Market/Onion River Co-op

82 S. Winooski Ave., Burlington, 863-3659

B R E A K FA S T

Red Hot Local Burrito $4.99All Souls corn tortilla, Maple Meadow eggs, Vermont Creamery chèvre, brown rice, vegan chili, Rod’s Red Hots (available at breakfast hot bar)

LU N C H A N D D I N N E R

City Market Cheese Enchilada Dinner $8.49All Souls corn tortilla, Shelburne Farms cheddar, enchilada rice,

chile Colorado (in grab-and-go cooler)

The Hog Wild $8.99 A baked sandwich featuring twice-roasted garlic Vermont pork,

Miskell organic rainbow chard, Grafton Village smoked cheddar on an August First cheddar-jalapeño roll (made to order at sandwich counter)

Bacon and Blue Spring Salad $8.99 Vermont baby lettuce, Jasper Hill Farm’s Bayley-Hazen Blue cheese,

crispy Vermont Smoke & Cure bacon, Long Wind Farm tomatoes, red onions, French vinaigrette (in grab-and-go cooler)

E.B. Strong’s Prime Steakhouse 10 Church St., Burlington, 497-1214

Closed Sunday.


CarpaccioGravlax

Wedge SaladCandied bacon, Boucher Farm blue cheese, cherry tomato, red onion

Strong’s House SaladMixed greens, arugula, Vermont blue cheese, apple, onion, buttermilk vinaigrette


Petit Filet MignonRoasted garlic mashed potatoes, crispy onion, demi-glace

Scottish SalmonStatler Chicken

Braised greens, lemon-thyme vinaigrette, garlic mashed potatoes

Braised Short RibsPurple potato, potato mousseline, crispy potato

D E S S E RT

Housemade Dessert

$40

The Daily Planet15 Center St., Burlington, 862-9647


Spring Vegetable GardenTurnip cream, cocoa-mushroom

“soil”

Bone Marrow Bread PuddingOxtail marmalade, caramelized

cippolini onion, smoked wild berry gastrique, sprouts

Sweet Potato Crab FrittersButtered popcorn purée, black garlic

caramel, pu˜ ed pork skin


Roasted Red Beet “Osso Bucco”

Yukon potato “bone,” parsnip butter “marrow,” celery root purée, roasted

vegetable “demi-glace,” fennel gremolata

White Tru ̃ e GnocchiConfi t duck, morel cream,

carrot sauce, black fi g agrodolce, fried sage, duck-fat-and-Parmesan

popped sorghum, cured egg yolk

Sa° ron RisottoScallop, lobster, rock shrimp,

calamari, charred tomato pomodoro, squid ink


Green Tea Mini Bundt CakeHoneysuckle glaze, citrus curd,

pistachio mousse

Super Chunky Peanut Butter Bar

Dark chocolate ganache, smoked porter caramel, bacon brittle

Chocolate Chip Cookie Sliders

Vanilla bean ice cream, black cherry coulis,

whipped cream

$30

East West Café2 N. Winooski Ave., Burlington, 540-8145


Fried DumplingChicken or vegetable, sweet ginger sauce


Pad ThaiChoice of chicken, beef, pork, tofu or shrimp (additional $2)

D E S S E RT

Mango and Sticky RiceWith sweet coconut sauce and sesame seeds

$20

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160 Bank St., Burlington, 859-0888


Bibb Lettuce SaladYogurt dressing, pickled onions, cucumbers, benne seeds, tomatoes

Poached Farm EggAsparagus, pea shoots, warm bacon vinaigrette


Garganelli PastaPeas, asparagus, spinach, Doe’s Leap tomme, sweet herb butter

Vermont Heritage Grazers Pork SchnitzelSauerkraut, fennel-apple salad

LaPlatte River Angus Farm Beef BurgerPimiento cheese, house bacon, barbecue sauce, arugula

D E S S E RT

Choose from the daily menu

$30

El Cortijo Taqueria y Cantina189 Bank St., Burlington, 497-1668


Fundido y ChorizoBlack Bean Hummus


Dos Tacos Plate*Two tacos (choice of fi lling) made with housemade

corn tortilla, cilantro, onion; choice of two sides

*Special tacos may carry add-on charges.

$20

The Gryphon131 Main St., Burlington, 489-5699

$18 BRUNCH SPECIALServed on Sunday from 10 a.m. to 3 p.m.

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

Tenderloin Eggs BenedictEnglish mu° n, two poached Shadow

Cross Farm eggs, beef tenderloin medallions, hollandaise sauce, home

fries or mixed greens

Fried Green Tomato BenedictButtermilk biscuit, two poached

Shadow Cross Farm eggs, bacon, fried green tomato slices, hollandaise sauce, home fries or

mixed greens

California Eggs BenedictEnglish mu° n, two poached

Shadow Cross Farm eggs, tomato, bacon, avocado, scallions, arugula,

hollandaise sauce, home fries or mixed greens

Huevos Rancheros Eggs Benedict

Corn tortillas, two poached Shadow Cross Farm eggs, black beans,

hollandaise sauce, green tomato salsa, guacamole, sour cream

C O C KTA I L O P T I O N S

Bloody Mary, Mimosa, Bellini or French 75


Grilled Asparagus With Curry Dip

Kalettes and Mesclun SaladBrie croutons, pears, balsamic

vinaigrette


Roasted Lamb RackBarley, mushroom and vegetable

pilaf, rosemary jus

Pan-Seared BassCreamy leeks, sa˛ ron potatoes

D E S S E RT

Strawberry Shortcake

Halvorson’s Upstreet Café16 Church St., Burlington, 658-0278

$20 ALL-DAY MENUIncludes two courses plus choice of local draft beer or dessert.


Soup of the DaySmall House Salad

Mixed greens, carrots, tomatoes, red onion, cucumber

Small CaesarRomaine, garlic croutons, housemade Caesar dressing, Parmesan


Four-Cheese Baked Macaroni and Cheese

BurgerChoice of topping and cheese

Housemade Salmon BurgerWith lemon-caper aioli

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BURLINGTONHen of the Wood

92 Stowe St., Waterbury, 244-730055 Cherry St., Burlington, 540-0534

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

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

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

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

$40

Istanbul Kebab House175 Church St., Burlington, 857-5091

Closed Monday.


PachangaFried pastry roll fi lled with Turkish

sausage and kasar cheese, topped with roasted red pepper coulis sauce

Saksuka with PideCold meze platter with eggplant,

tomato, garlic, red and green pepper, onion, extra-virgin olive oil


Pistachio KebabAdana lamb loaded with crushed

pistachio; served with rice, pickled red cabbage, marinated onion

Tuna Steak KebabMarinated and seared slightly on the

grill; served with rice, pickled red cabbage, marinated onion

Vegetable Farm KebabVegetable stew with potato, peas,

green pepper, tomato, garlic, eggplant, carrot, zucchini, onion and

Turkish herbs; served with rice


Chocolate Almond PuddingTopped with pistachio

Maple-Walnut BaklavaHousemade phyllo stu° ed with walnuts, fi nished with Vermont

maple syrup and crushed pistachio

$30

Juniper41 Cherry St., Burlington, 651-0080


Savory Citizen Cider Doughnut

Grafton cheddar, birch syrup

Marinated Olives and PicklesMaple Wind Farm Hot Dog

Tomato bacon jam

Sea Salt Maple Toasted Nuts Chicken Wings

Raw honey hot sauce, blue cheese dip


Grilled AsparagusMascarpone, mint gremolata,

sorghum, sorrel

Pistou SoupJericho Settlers chicken, roasted

mushrooms, egg noodles

SaladHalf Pint Farm greens, marinated beans, clothbound cheddar frico,

ice wine vinaigrette

Cured Starbird SalmonMaki, radish, cranberry ponzu,

fresh-grated wasabi


Baby Local LettuceSheep’s milk cheese, white

anchovies, croutons

Lake Champlain Perch Fish and Chips

Fries, tartar sauce

Vermont CharcuterieRed Hen toast, whole grain mustard,

pickles

Pork TacosKa˛ r lime crema, pickled onion,

queso fresco

$40

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

FIRST & THIRD COURSES FOR LUNCH & DINNER


Leunig’s House SaladBaby greens, grated carrots, English cucumbers, grape tomatoes, parsnip

frites, maple balsamic vinaigrette

Foie Gras TerrineCrostini, baby greens, pickled

vegetables, blood-orange mustard

Foie Gras “Fig Newton” Pâté sucre cookie, black-fi g-and-red-

currant jam, sautéed baby spinach


Key Lime TartCoconut mousse

Maple Crème BrûléeFresh berries

$20 LUNCH SPECIALS E C O N D C O U R S E O P T I O N S

Petit Bistro BurgerGrilled LaPlatte Angus beef,

black tru˝ e cheese, seared foie gras, baby greens, tomato, red onion; served on a port roll with tru˝ e fries

Foie Gras Monte CristoHousemade pistachio butter, red

currant, battered-and-pan-fried foie gras; served with mixed greens

Veggie Lunch Option

$40 DINNERS E C O N D C O U R S E O P T I O N S

Beef WellingtonBeef tenderloin, wild mushroom

duxelles, seared foie gras wrapped in pu° pastry; served with garlic mashed potatoes, asparagus and

cherry-port-wine demi-glace

Wild-Mushroom-and-Duck-Confi t Pasta

Roasted wild mushrooms and slow-roasted, pan-seared cassis duck

confi t, white and green asparagus, carrots, dried cherries, baby spinach,

hazelnut cream sauce

Spring Veggie Entrée

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163 Cherry St., Burlington, 399-2121

$5 BREAKFAST AND LUNCHLucky Next Door BurritoHomemade spelt fl our tortilla,

Shelburne Farms cheddar cheese, black or pinto beans, avocado crema,

pico de gallo; choice of smoked chicken, roasted pork shoulder, braised beef,

sweet potatoes or garlicky kale

New Moon Café150 Cherry St., Burlington, 383-1505

Closed Saturday.

$10 LUNCHSandwich or salad and a chocolate or vanilla mini cupcake;

add an organic fountain beverage and chips for $2 (vegan and gluten-free options available)

S A N DW I C H E S

Cool as a CucumberCrisp cucumber, cream cheese, Dijon mustard, fi eld greens, red onion,

cracked black pepper, salt, on Mad River Grain

The RachelRoast turkey, Russian dressing, cabbage slaw, Swiss cheese, on housemade rye

Middle EastMaple-tahini dressing, arugula, tomatoes, cucumbers, on sourdough bread

S A L A D S

California KaleBaby kale, quinoa, feta, almond slivers, blueberries, raspberry vinaigrette

Spinach RootsBaby spinach, beets, shredded carrots, goat cheese, balsamic vinaigrette

Spring in Your StepArugula, avocado, sliced grapes, walnuts, red onion, olive oil, balsamic vinegarArugula, avocado, sliced grapes, walnuts, red onion, olive oil, balsamic vinegar

Pascolo Ristorante83 Church St., Burlington, 497-1613


Insalata di Carciofi Fried artichokes, shaved fennel, chickpeas, blood orange

Insalata di TonnoTuna, white beans, red onion, celery


Mushroom Ricotta TriangoliCream, mushrooms

Agnolotti en BrodoBeef and pork agnolotti in broth with sage

Wood Fired Soppressata PizzaHouse tomato sauce, mozzarella, artichoke, kalamata olives

D E S S E RT

Olive Oil CakeVanille anglaise, blood-orange granita

$30

Pingala Café & Eatery1 Mill St., Suite 138, Burlington, 540-0110

$10 BRUNCH MENUBrunch only available weekends, 8 a.m. to 2 p.m.

Brunch NachosOrganic corn chips, tomatillo chimichurri,

sweet potato-tofu scramble, dairy-free cheddar, diced tomato, fresh cilantro, avocado, cashew sour cream

(vegan and gluten free)

$12 LUNCH MENUPho Dip

Toasted farm bun, Korean BBQ seitan, pea shoots, gomasio, pesto aioli; served with porcini miso broth,

side salad and dilly pickles

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BURLINGTONPizzeria Verità

156 St. Paul St., Burlington, 489-5644

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

Mediterranean OlivesSoppressata

CoppaMarinated Artichokes

Fior di LatteI N S A L AT E O P T I O N S

MistaLocal greens, red wine vinaigrette

ColorataRoasted beets, avocado,

microgreens, citrus dressing

P I Z Z E O P T I O N S *

MargheritaTomatoes, fi or di latte, fresh basil,

oregano, extra-virgin olive oil

CapricciosaGrape tomatoes, artichokes,

kalamata olives, basil, fi or di latte, grana padano

Mais Crème fraîche, fi or di latte,

fi re-roasted sweet corn, speck, fresh basil, Parmigiano

Diavola Spicy soppressata, provolone,

crushed chile fl akes, basil, extra-virgin olive oil

*Pizzas are available gluten-free for an additional $4

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

Panna CottaFlavor changes daily

$30

Pizza Barrio 203 N. Winooski Ave., Burlington, 863-8278

Dinner served Tuesday through Saturday.


Bacon Marmalade With FocacciaEggplant Caponata With Focaccia


Chop Salad SpecialTomatoes, cucumbers, avocados, parsley,

North Country Smokehouse bacon, cherry drop peppers, red onion, romaine, Vermont Creamery goat cheese, buttermilk dressing

Pizza SpecialWild ramps/leeks, romesco sauce, smoked mozzarella,

option of Serrano ham


Housemade Ice Cream Cake or Signature Barrio Tart

$30

Revolution Kitchen9 Center St., Burlington, 448-3657



Seitan SatayGrilled seitan skewers in a ginger-chile marinade, scallions, cilantro

NachosGuacamole-fi lled wontons,

Cuban black beans, cashew queso, salsa fresca

Asparagus and Fingerling-Potato Salad

Sautéed asparagus and roasted potatoes on a bed of wild baby arugula with pea shoots, with sesame-balsamic vinaigrette


Black-Bean and Sweet-Potato Ravioli

Yellow curry sauce

Mayan Seitan TacosChipotle-grilled seitan,

avocado tomatillo sauce, pickled cabbage slaw, black beans, brown

rice, salsa fresca

Bangkok Curry Sesame-Crusted Tofu

Japanese eggplant, summer squash, snow peas, peppers, spicy ginger curry sauce, brown jasmine rice


Coconut Cream PieGinger crust

Vegan Lemon Vanilla CakeLemon-vanilla frosting

Vegan Double-Chocolate Fudge Cake

Peanut butter mousse frosting

$30

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802-448-3657revolutionkitchen.com

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Rí Rá Irish Pub123 Church St., Burlington, 860-9401


Root Vegetable SaladRoasted beets, parsnips, fi g balsamic vinegar, arugula, goat cheese

Rabbit TerrineApple mostarda, crostini, alfalfa sprouts


Stu ̃ ed ChickenCranberry-walnut stu˛ ng, tarragon brioche bread pudding, parsnip purée

Ricotta DumplingsWild mushrooms, fried sage, brown butter

Pan-Seared CodBrussels sprouts, pancetta, cherry tomatoes


Sweet Pea CakeVanilla pot de crème, almond-honey crumble

Bailey’s Chocolate MousseVanilla whipped cream, snickerdoodle

$20

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Shanty on the Shore181 Battery St., Burlington, 864-0238


MusselsPrince Edward Island mussels

Rhode Island CalamariBoston Loligo squid, lightly breaded,

fried and tossed with banana peppers, garlic butter, salt and

pepper

Bu ̃ alo ShrimpHand-breaded, fried and tossed

in our bu ̃ alo sauce


Our Famous Fish and ChipsChoice of original breading or panko

Shrimp ScampiFresh sautéed jumbo shrimp in

extra-virgin olive oil, garlic, shallots, spinach, tomato served with linguine

(may also be prepared vegetarian-style)

Chicken Parmigiana Tender chicken breaded and topped

with marinara sauce and cheeses; served with linguini


Shanty PieSilky chocolate mousse pie

with chocolate crust and whipped cream

Key Lime PieA homemade specialty

CheesecakeBerry coulis

$30

Sherpa Kitchen119 College St., Burlington, 881-0550

Full descriptions available online.

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

Homemade Lemonade, Himalayan Spiced Iced Tea,

Mango Lassi, Nepali ChaiF I R S T C O U R S E O P T I O N S

Daal, Aloo Chop, Pakora, Samosa


All curries served with rice and papadam (crispy chickpea wafers).

Momo, Chicken Saag, Chicken Tikka Masala,

Lamb Bindalu, Saag Paneer, Chana Masala


Beet SaladSaag Daal (Spinach Soup)Fresh organic spinach sautéed

with garlic and ginger and blended with potatoes


Open Lamb MomoFresh minced lamb mixed with

Himalayan spices, garlic and ginger, wrapped in homemade fl our dough,

with a side of tomato sauce

Lamb Sekuwa With Vegetable Fried Rice

Lamb cubes marinated overnight in garlic, ginger paste and spices,

stewed with bell peppers, with a side of fried rice

Nepali Thali PlatterTraditional Nepali thali rice daal,

choice of chicken, vegetable or lamb curry; served with papadam

D E S S E RT

Gulab JamunTraditional Nepali dessert —

homemade sweet rice ball dipped into sugar syrup, served over yogurt

The Skinny Pancake60 Lake St., Burlington, 540-0188


EmpanadasChoice of Vermont Bean Crafters black beans, sweet potato

and local chorizo sausage or Vermont potato, jalapeño and local corn; both served with “Bern Baby Bern” crema


Vegetable CrêpeVermont arugula pesto, Maplebrook Farm feta,

blistered regional tomatoes, mushrooms, oregano shell

Non-Vegetable CrêpeCitizen Cider-braised Vermont venison shank, Hi-Land Farm chèvre,

Champlain Orchards apples, Vermont Smoke & Cure bacon

D E S S E RT

Maple-Bourbon-Blueberry “Cobbler”Vermont maple syrup, Charlotte Berry Farm blueberry compote,

Chubby Mu˛ n honey-lavender ice cream, cinnamon-sugar sweet crêpe

$30

The Scu˜ er Steak & Ale House148 Church St., Burlington, 864-9451


Prosciutto-Wrapped AsparagusStu˜ ed with local chèvre, then baked

Cherry Pepper BombsFresh cherry peppers stu˜ ed with Maplebrook Farm cheese curds,

wrapped in applewood-smoked bacon and fl ash-fried

MusselsCoconut milk, green curry, roasted red peppers, white onions


New York StripEight-ounce New York strip steak, fresh herb-whipped-cream-butter,

grilled asparagus, rosemary mashed potatoes

Citrus-Tarragon SalmonSlow-roasted salmon with citrus zest and fresh tarragon, sautéed zucchini, rice

Sautéed Chicken BreastGolden raisins and apricots, herbed couscous

Mediterranean ZoodlesFresh zucchini noodles, roasted red peppers, kalamata olives, artichoke

hearts, brown-butter sauce, grated Parmesan


Tiramisu or Lemon Pudding

$30

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BURLINGTONSweetwaters

120 Church St., Burlington, 864-9800

$12.95 LUNCHNew England Crab Roll

Homemade crab meat salad, celery, red onion, light mayo dressing, toasted

New England roll, crispy fries

Char Grilled Boyden BurgerFresh ground Boyden beef burger, Blue Ledge Farms homemade blue

cheese, Boursin cheese, maple balsamic caramelized onions, applewood bacon, crispy fries


Grilled Asparagus Goat Cheese Salad

Char-grilled asparagus, arugula, toasted pine nuts, maple-balsamic

vinaigrette, tart apple, Vermont Creamery chèvre

Pepper Jack Jalapeño Spring Roll

Cabot pepper jack cheese, pickled jalapeño, crispy wonton wrapper, shredded romaine, chipotle mayo

Pulled Pork SlidersSlow-cooked Vermont pork

shoulder, tangy barbecue sauce, creamy coleslaw, toasted roll


Wild Mushroom Pot PieAssorted wild mushrooms,

Yukon gold potatoes, wilted spinach, roasted pearl onions, porcini

mushroom Madeira gravy, pu˜ pastry crust

Sweetwaters Bar SteakChar-grilled bistro steak,

Vermont Bean Crafters baked black beans, Cabot pepper jack cheese,

steamed green beans

Broiled Atlantic SalmonMaple peppered fi let of Atlantic salmon, arugula pesto-whipped Yukon Gold potatoes, steamed

broccolini, fi re-roasted pepper pesto


Coconut Carrot CakeHomemade spiced coconut carrot

cake, Green Mountain Farms cream-cheese frosting

Maple Crème BrûléeHomemade custard, Comeau Family

Farms maple syrup, caramelized organic sugar

Sotto Enoteca150 St. Paul St., Burlington, 864-5253



OliveCastelvetrano olives

Carciofi Grilled Roman artichokes

InsalataMixed organic greens, shaved fennel, radish, balsamic viniagrette


Gnocchi TartufatoHandmade gnocchi, sausage, porcini, tru˛ e essence, cream, grana Padano

Orecchiette con FriconeFried cherry-tomato sauce, pepperoncino, arugula, ricotta salata

BrasatoBraised boneless natural short rib, red-wine reduction,

tru˛ ed root-vegetable purée

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

Panna CottaStrawberry moscato sauce

$30

Trattoria Delia120 St. Paul St., Burlington, 864-5253


TerrinaTru˛ e-duck liver pâté, pickled radish, whole-grain mustard,

wood-grilled garlic crostini

AsparagiWood-fi red asparagus, 63-degree farm egg, tru˛ e vinaigrette

BurrataRoasted local burrata, smoked prosciutto, black pepper, extra-virgin olive oil


AnatraRoasted half duck, tru˛ ed root vegetable, pear mostarda

TagliatelleHousemade ribbons of pasta, porcini mushrooms, cream, grana Padano

SalmoneWood-fi red organic salmon, salsa verde, zucchini stufati

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

Panna CottaMoscato strawberry sauce

GelatoHousemade with Vermont milk and eggs

FormaggioVermont Creamery Cremont, red onion marmelatta, toasted hazelnuts

$40

Thai Dishes161 Church St., Burlington, 448-3215

Closed Monday.


Shrimp and Vegetable Tempura

Shrimp, broccoli and onion lightly battered with panko,

homemade teriyaki sauce

Chicken StarLightly battered and fried, served

with homemade Sriracha

Fresh RollsTofu, lettuce, carrot, bean sprouts, rice noodles and mint wrapped in

rice paper and served with sweet-and-sour sauce


Crispy Tuna SaladDeep-fried tuna, greens, apple,

mango, scallion, cilantro, cashews, spicy lime dressing

Beef SaladMarinated beef, greens, cucumber,

tomatoes, scallion, cilantro, roasted rice powder, spicy lime dressing

House SaladLettuce, mushrooms, tomatoes, cucumbers, red onions, carrots,

peanut sauce, hard-boiled egg, tofu


Amazing SeafoodShrimp, squid, scallop, mussels,

onion, bell peppers and asparagus stir-fried with special chef ’s sauce.

Mango Red CurryTofu, fresh mango, snow peas,

asparagus, red bell peppers, cashews, steamed rice

Spicy Duck Basil Chow MeinDeep-fried half of boneless duck

stir-fried with chile, garlic, bell peppers, basil,

chow mein noodles


Coconut Ice Cream With Fresh Mango Chunks

Choice of Hot Thai Tea or Co° ee

$30

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Vermont Restaurant Week Menu & Event Guide 2016