2011 Vermont Restaurant Week

APRIL 29-MAY 5

menu & event guideapril 29-may 5, 2011

h o s p i t a l i t ys p o n s o r

m e d i as p o n s o r s

p r e m i e r s p o n s o r s o f f i c i a l w i n e & B e e rB y f a r r e l l d i s t r i B u t i n g

vermontrestaurantweek.com

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

The second annual Vermont Restaurant Week, organized by Seven Days and presented by Vermont Federal Credit Union, runs from April 29 to May 5.

For seven days, 80+ restaurants in Burlington, Stowe, Montpelier, Rutland and beyond will offer special prix-fixe menus at one of three price points — $15, $25 or $35 per person — depending on the fare. Participating restaurants range from upscale eateries such as Hen of the Wood, Kitchen Table Bistro and L’Amante to cozy neighborhood joints like Junior’s Italian, the Bee’s Knees and Blue Paddle Bistro.

affordable childcare is also part of the deal. Parents can enjoy a quiet dinner for two knowing their kids are safe and supervised at the Greater Burlington YMCA. Professional, trained childcare providers will be on duty the evenings of Friday, April 29, and Saturday, April 30, 5:30-8 p.m. The cost is $10 per child for Y members; $14 for nonmembers. Preregistration is required.

The week of appetizing Restaurant Week events kicks off with “a Visual Feast,” a month-long, food-themed art show curated by SEABA at Burlington’s Backspace Gallery — see page 4 for complete details. On Saturday evening, local mixologists face off in a “Sangria Smackdown” at Red Square on Church Street. Stop in before dinner to

sample the Root: 1 wine-inspired recipes and vote for your favorite. The bartender with the smoothest sangria wins a night for two at the Willard Street Inn.

On Tuesday night, gather a team of foodie friends and test your knowledge of food trivia at the “Culinary pub Quiz” at Nectar’s. Want to sharpen your cooking skills? Register for an intimate “supper club” demo and dinner at Healthy Living Natural Foods Market on Saturday or Wednesday.

That’s not all. All week long, catch Stanley Tucci’s cult foodie flick Big Night on the big screen at South Burlington’s Palace 9 Cinemas. Arrive at 4:30 for the Sunday evening screening and enjoy

complimentary dairy selections from award-winning Vermont Butter & Cheese Creamery and a free taste of “timpano” — the infamous timpani-shaped casserole from the movie — prepared by Shawn Lipenski of Velvet Catering and Events. The cash bar features Root: 1 wines and Long Trail Ale. And, yes, you can bring your drinks into the theater!

Hungry to give? Donate to Vermont Foodbank — the beneficiary of Restaurant Week — by contributing the money you saved on your eating adventures to the virtual food drive on our website. Better yet, take out your mobile phone right now and text “FOODNOW” to “52000” and make a $10

mobile donation. The contribution will show up on your phone bill. In addition to all the love you send Vermont Foodbank this week, Seven Days will donate 10 percent of sponsorship proceeds to this worthy cause.

We hope you’re hungry, because it’s almost time to get your fixe!

get your fixe!

Vermont Restaurant Week coincides with

publication of the 2011 edition of 7 Nights: The

Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout

the year at hundreds of locations in central and

northern Vermont.

april 29-may 5t o B e n e f i t

stick a fork in it!Take a picture of your Restaurant Week meal with a fork stabbed into it. Then, upload it to our Facebook page at facebook.com/vermontrestaurantweek. The best photo will win its photographer dinner for two at a participating restaurant!

find foodie eventS

vermont restaurant

week.com

april 29-may 5

3

Lunch deaLs*Barkeaters Restaurant .........14Café Provence .......................... 17*Chef’s Corner Café & Bakery 12City Market ................................ 7*Cupp’s ......................................13Das Bierhaus.............................8*Farmhouse Tap & Grill, The ..8*Frida’s Taqueria and Grill ....24*Henry’s Diner ........................... 9*Mexicali Authentic Mexican Grill ........................... 12Our House ................................13*Trap Door Bakehouse & Café 27*Three Penny Taproom ......... 27

$15/person*Apollo Diner...........................20*Arcadia Diner ......................... 11*Athena’s Restaurant ............20Das Bierhaus.............................8*Henry’s Diner ........................... 9*Mad Taco, The .......................22*Middlebury Inn ..................... 18Our House ................................13*Rozzi’s Lakeshore Tavern & Restaurant .......................... 14Steeple Market .......................20Two Brothers Tavern ............. 18*Union Jack’s ........................... 11

$25/person156 Bistro .................................. 63 Squares Café ........................16*American Flatbread Burlington Hearth ....................7*Arvad’s Grill & Pub ................23Bar Antidote ............................16Bearded Frog, The ...................14Big Picture Theater & Café ...22Black Sheep Bistro..................16*Blue Acorn ..............................21Blue Paddle Bistro ..................21Bobcat Café & Brewery, The ..16Daily Planet, The ......................8Das Bierhaus.............................8*Frida’s Taqueria and Grill ....24Junior’s Italian .........................14La Villa Bistro & Pizzeria .......15*Mexicali Authentic Mexican Grill ............................12*Middlebury Inn ..................... 18Miguel’s on Main ...................... 9*Ocha Thai Restaurant ..........23One Federal ..............................21Our House ................................13Piecasso Pizzeria & Lounge .25Positive Pie 2 ..........................26*Reservoir, The........................24*Rustico’s ..................................19Shanty on the Shore ............. 10Skinny Pancake, The (Burlington) ............................ 10Skinny Pancake, The (Montpelier) ............................26*Souza’s Brazilian Steakhouse . 10*Sweetwaters ......................... 10*Trader Duke’s ..........................12Two Brothers Tavern ............. 18Windjammer Restaurant & Upper Deck Pub...................... 12

$35/personA Single Pebble Restaurant ... 6Ariel’s Restaurant .................. 27*Barkeaters Restaurant .........14*Bee’s Knees, The ...................26Belted Cow, The .......................19Bluebird Tavern .........................7Café Provence .......................... 17Café Shelburne ........................15*Caroline’s Fine Dining ..........20*Church & Main .........................7 Das Bierhaus.............................8*Farmhouse Tap & Grill, The ..8*Fire & Ice Restaurant ............ 17Green Room, The ......................8Hen of the Wood at the Grist Mill ......................23*Jackson’s on the River ......... 18*Kitchen Table Bistro, The ....22*L’Amante .................................. 9Lake-View House, The ............ 11Leunig’s Bistro .......................... 9*Loretta’s Fine Italian Cuisine .19Mary’s Restaurant at the Innat Baldwin Creek ..................... 17Michael’s on the Hill ..............24*Middlebury Inn ..................... 18*Monty’s Old Brick Tavern ......13*The Three Stallion Inn & Restaurant ..............................27Norma’s Restaurant at Topnotch Resort and Spa .....24*North Hero House .................21*Ocha Thai Restaurant ..........23*Pauline’s Restaurant & Café 11*Salt ..........................................26*Santos Cocina Latina ..........25Solstice ....................................25Starry Night Café ....................15*Table 24 Restaurant ............ 18*Toscano Café/Bistro ............22*Tourterelle ..............................15

participating reStaurantSBrandon ............... 17Bristol..............16-17Brookfield ........... 27Burlington ........6-11Colchester .......... 13Essex ................... 19Essex Jct. ........... 19Fairfax .................20Ferrisburgh ........ 15 Jericho ................20Middlebury .....17-18

Milton ..................20Montpelier.... 26-27Morrisville ..........26New Haven ......... 15No. Hero ...............21Quechee.............. 27Randolph ............ 27Richmond ...........22Rutland ............... 18St. Albans ..... 20-21Shelburne ...... 14-15

So. Burlington 11-12So. Hero .......... 11-12Stowe ............24-25Vergennes .......... 16Waitsfield ...........22Waterbury ....23-24Waterbury Ctr ....24Williston ........ 12-13Winooski ............. 13

31 ToWns represenTed

participating reStaurantS

* = New Vermont Restaurant Week participant in 2011

Hngry 2 giv? donate $10 to Vermont foodbank right now

from your mobile phone:

text FOODNOW to 52000

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

culinary pub QuizPlay seven rounds of delicious trivia — including questions about food in music and movies. Hosted by Nectar’s and emcee’d by Top Hat Entertainment, the evening promises plenty of prizes and mountains of gravy fries. Arrive early, tables go fast. Teams encouraged.

Tuesday, May 3, 7:30-10 p.m. at Nectar’s in Burlington. Free.

parents’ night outEven foodies with kids have no excuse to miss out on Restaurant Week. Thanks to the expert childcare providers at the Greater Burlington YMCA, parents can enjoy a Friday or Saturday night on the town while their kids have fun at the Y.

Childcare is available Friday, April 29 and Saturday, April 30, 5:30-8 p.m. Food and beverage are included in the reduced fee: $10 (members), $14 (nonmembers) per child; ages 2-12. Participation is lim-ited to 50 children/night. Preregistration is required.

Call 862-9622 to sign up your kids and don’t forget to make your dinner reserva-tions ASAP. Weekend tables will fill up fast!

¡sangria smackdown!Who’s got the recipe for spring? Before you head out on your Restaurant Week adventures join us for a pre-dinner fiesta at Red Square. Taste and judge sangria recipes from the finalists in our Smackdown qualifying round: Jeremy Brown (“Simple, Smooth Sangria”), Laura Obuchowski (“Laura’s Lighten Up Sangria”), April Howard (“Sangria Clasiquisima”) and Marc Champoux (“Far West Sangria”). Sangria samples and full pours made from white and red Root:1 varietals will be available for purchase at this free event. Stick around for the live judging and see whose recipe reigns supreme. The winner enjoys a night for two at Burlington’s historic Willard Street Inn!

Saturday, April 30 at Red Square, 136 Church Street, Burlington, 5-7 p.m. Free admission. Info, 864-5684.

a Big Night at the moviesCan you say timpano? Stanley Tucci’s cult foodie flick Big Night (1996) returns to the big screen for a special Vermont Restaurant Week presentation at Palace 9 Cinemas in South Burlington.

This comedy is a bittersweet story of two brothers in search of the American dream. Primo (Tony Shaloub) and Secondo Pilaggi (Stanley Tucci) are Italian immigrants who settle on the New Jersey shore and open a restau-rant, the Paradise, hoping to strike it rich. Teetering on the brink of failure, the brothers learn that the famed Ital-ian American musician Louis Prima is performing in the area and they contrive to host a dinner in his honor. Watch as the two hilarious, bickering brothers gamble on one special night to save the business. Also starring:

Marc Anthony, Minnie Driver, Allison Janney and Isabella Rossellini, with a swinging soundtrack featuring Louis Prima, Rosemary Clooney and Keely Smith.

Arrive early to enjoy samples from Vermont Butter & Cheese Creamery and a free taste of “timpano” — the infamous pasta pie from the movie — prepared by Shawn Lipenski of Velvet Catering and Events. The cash bar features Root: 1 wines and Long Trail Ale. And, yes, you can bring your drinks into the theater!

All guests to this event will be entered into a drawing for a huge, timpano-inspired prize package from Kiss the Cook including: an Atlas SS pasta maker (lasagna, fettuccine, taglioni-ni), an Emile Henry two-piece lasagna dish, a pasta drying rack and much more!

Sunday, May 1, at Palace 9 Cinemas, 10 Fayette Road, South Burlington. Cocktail hour 4:30 p.m., showtime 5:30 p.m. Other showtimes Friday, April 29-Thursday, May 5, 1 & 3:10 (not Sun-day), 5:30 & 8 (not Tuesday). Matinees $7, evenings $9. Info, 864-5610.

“Bite your teetH into tHe aSS of Life!”

FILE

: MAT

THEW

TH

OR

SEN

p u B Q u i z 2 0 1 0

SpeciaL eventS

find foodie eventS

vermont restaurant

week.com

april 29-may 5

5

aLL monTh

a Visual Feast This SEABA-curated food art show features work from more than 20 local artists. Backspace Gallery, 266 Pine Street, Burlington, 578-2512.

Friday, apriL 29

parents’ Night Out Affordable care for children ages 2-12 at the Greater Burlington YMCA, 266 College Street, Burlington. 5:30-8 p.m. $10 members, $14 nonmembers. Preregistration required: 862-9622.

Big Night Screenings Palace 9 Cinemas, 10 Fayette Road, South Burlington, showtimes: 1, 3:10, 5:30, & 8 p.m. $7 matinee, $9 evening. Info, 864-5610.

saTurday, apriL 30

introduction to italian Wines* A discussion of wine labels, styles, pairing, Italian wine laws and tasting technique. Includes wine tasting and an informal, family-style luncheon with chef/owner Kevin Cleary. L’Amante, 126 College Street, Burlington. $75/person, seating is limited. 11 a.m.-1:30 p.m. Reservations: 863-5200.


¡Sangria Smackdown! Pre-dinner cocktail competition and tasting. Red Square, 136 Church Street, Burlington. 5-7 p.m. Free admission. Info, 864-5684.

parents’ Night Out Affordable care for children ages 2-12 at the Greater Burlington YMCA, 266 College Street, Burlington. 5:30-8 p.m. $10 members, $14 nonmembers. Preregistration required: 862-9622.

Healthy living Supper Club Intimate cooking demo and dinner. Very limited seating. Health Living Natural Foods Market, 222 Dorset Street, South Burlington, 6-8:30 p.m. $55/person, $90/couple. Preregistration required: 863-2569, ext. 1.

sunday, may 1

Big Night Special Event Prescreening cocktail hour with free timpano tasting and cash bar. Palace 9 Cinemas, 10 Fayette Road, South Burlington, cocktail hour 4:30 p.m., showtime 5:30 p.m. $7. Also screening at 8 p.m. $9. Info, 864-5610.

monday, may 2


Tuesday, may 3

Big Night Screenings Palace 9 Cinemas, 10 Fayette Road, South Burlington, showtimes: 1 & 3:10 p.m. $7. Info, 864-5610.

Culinary pub Quiz Arrive early for seven rounds of foodie trivia — tables go fast. Nectar’s, 188 Main Street, Burlington, 7:30-10 p.m. Free. Info, 658-4771.

Wednesday, may 4


B.C.V.T. (Belgium Comes to Vermont)* Duvel, Chouffe, Liefman’s, Maredsous, Ommegang and the rest. Pull mussels from a shell with aioli-drenched fries. The Farmhouse Tap & Grill, 160 Bank Street, Burlington. Info, 859-0888.

Thursday, may 5


Cinco de mayo Celebration* Special 5-course, $45 tasting menu offered. Santos Cocina Latina, 311 Mountain Road, Stowe. Reservations: 253-3110.

Healthy living Supper Club Intimate cooking demo and dinner. Very limited seating. Health Living Natural Foods Market, 222 Dorset Street, South Burlington, 6-8:30 p.m. $55/person, $90/couple. Preregistration required: 863-2569 ext. 1.

“a Visual feast”An exhibit of food-related artworks by Vermont artists, called “A Visual Feast,” will be on display at Backspace Gallery, in the Soda Plant on Pine Street in Bur-lington. The show is a collaboration of Seven Days and the South End Arts and Business Association (SEABA).

A public reception for “A Visual Feast” will be held during the First Friday Art Walk on May 6, 5-9 p.m. The artworks will be on view through May 28, Thursday-Saturday, 11 a.m.-4 p.m.

healthy living supper clubStop in for an evening of culinary educa-tion and a whole lot of eating as Healthy Living food-education coordinator, Nina Lesser-Goldsmith and wine and beer buyer Brian Maloney prepare a three-course meal, complete with wine pair-ings, right before your eyes.

This is a unique dining experience in an intimate setting where you’ll learn some essential cooking fundamentals and eat a chef-created dinner. Recipes and tasting notes will be provided so you can re-create this meal at home.

On the menu:• Assortment of Vermont Cheeses• Buckwheat Crêpes with Spring Aspar-

agus and Fresh Chèvre, Microgreen Salad with Lemon Vinaigrette

• Rack of Spring Lamb with Creamy Herbed Polenta, Glazed Baby Carrots, Ramps and Red-Wine Reduction

• Walnut Sponge Cake with Cardamom-Vanilla-infused Figs

Saturday, April 30, and Thursday, May 5, 6-8:30 p.m. Very limited seating. Healthy Living Natural Foods Market, 222 Dorset Street, South Burlington. $55/person, $90/couple. Preregistration required: 863-2569, ext. 1. * Event is not organized by, nor directly related to, Vermont Restaurant Week.

eventS at-a-gLanceSpeciaL eventS ScHeduLe

f r a n c e s ca n n o n

BurL

ingt

onapril 29-may 5

6

A Single Pebble133 Bank Street, Burlington, 865-5200

nonvegetarian verSionf i r s t ( c h o o s e t wo )

Fresh OysterDry-fried Green Beans

Tricolor Shrimp rollShanghai Soup Dumplings

peking Duck Wrap

s e c o n d

young Zhou Fried rice and Chinese Broccoli

t h i r d ( c h o o s e t wo )

laplatte river angus Farm Beef

XO Sauce FishCrispy Hen With

lychee Curry

fo u rt h

Dessert

$35

vegetarian verSionf i r s t ( c h o o s e t wo )

House-Seasoned and pressed Tofu

mock Eelmustard Cabbage roll

Sesame mushroomsBok Choy Dumplings

s e c o n d

young Zhou Fried rice and Chinese Broccoli

t h i r d ( c h o o s e t wo )

Buddha Sesame Beefred-Cooked Tofu

Sweet and pungent Walnutslohen’s Delight

fo u rt h

Dessert

$35

A

Single Pebble

Restaurant

A

Single Pebble

Restaurant

Menus in this section will be offered April 29-May 5. Reservations are recommended for all restaurants. Find reviews, directions and menu details at vermontrestaurantweek.com.

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

Fri., April 29 ............................................................. ................................. ........................................................ .............................. ......................

Sat., April 30 ............................................................. ................................. ........................................................ .............................. ......................

Sun., May 1 ............................................................. ................................. ........................................................ .............................. ......................

Mon., May 2 ............................................................. ................................. ........................................................ .............................. ......................

Tue., May 3 ............................................................. ................................. ........................................................ .............................. ......................

Wed., May 4 ............................................................. ................................. ........................................................ .............................. ......................

Thu., May 5 ............................................................. ................................. ........................................................ .............................. ......................

= New to Restaurant Week in 2011

r e s e rVat i o n

p l a n n e r

156 Bistro156 St. Paul Street, Burlington, 881-0556

a p p e t i z e r

Duck Confit Spring rollServed with plum sauce

arugula Salad With Vermont Goat CheeseServed with breaded, pan-fried tomato and balsamic reduction

ahi Tuna CarpaccioWith spicy aioli and asiago cheese

e n t r e e

Seared North atlantic SalmonServed with roasted fennel, red onion, and tomato in a

feta white-wine reduction

Housemade Fresh linguiniWith peas, artichokes, and fresh mint in a lemon-white-wine reduction

and topped with shaved Vermont romano cheese

Free-range Chicken BreastWith grilled asparagus and roasted Yukon gold potatoes in

wild mushroom, whole-grain mustard and bacon sauce

d e s s e rt

Choice of any dessert on the menu

$25

find uS on faceBook

post your

restaurant Week updates

on our wall or tag us from

yours.

Upload photos of your meals (see p.2) and check in for

daily contests and giveaways.

BurLington

find foodie eventS

vermont restaurant

week.com

april 29-may 5

7

= New to Restaurant Week in 2011

American Flatbread Burlington Hearth

115 St. Paul Street, Burlington, 861-2999

Choose one appetizer and one entrée. Zero Gravity beer pairings are included with each course. Not drinking? Get your dinner for $20!

a p p e t i z e r

roasted-Golden-and-red-Beet NapoleonWith Does’ Leap chèvre, ramp purée, aged balsamic and toasted pine nuts

SaladVermont McIntosh apples, maple walnuts, pickled red onions,

Bayley Hazen blue-cheese vinaigrette and baby spinach

e n t r é e

Special meat Flatbread With Duclos & Thompson pulled pork, roasted scallions,

baby spinach, Grafton Village smoked cheddar and spicy bacon barbecue sauce made with house bacon

Special Veggie FlatbreadWith garlic-roasted fiddleheads, Long Wind Farm tomatoes,

arugula pesto, red onions and Maplebrook Farm fresh ricotta cheese

d e s s e rt

adam’s Berry Farm Blueberry panna CottaWith lemon shortbread

$25

a p p e t i z e r

Wild-leek-and-potato SoupWith pork-neck raviolo, farm egg and fennel pollen

Baby-arugula SaladWith grape mustard, smoked almond and Vermont Butter & Cheese

Creamery Double-Cream Cremont

rabbit pâté en CrouteWith maple jelly and walnut butter

e n t r é e

restaurant Week Double BurgerWith smoked cheddar, pork belly and frites

Grilled SwordfishWith asparagus gratin, smoked sable and purslane

Hand-rolled SpaghettiWith carrot confit, pea greens and pot cheese

d e s s e rt

Frozen pistachio SouffléWith ladyfingers and grappa

milk-Chocolate puddingWith almond cream and spiced rum

$35

Bluebird Tavern317 Riverside Avenue, Burlington, 540-1786

Choose one dish from each course. Closed Sunday and Monday.

Church & Main154B Church Street, Burlington, 540-3040

Choose one dish from each course.

a p p e t i z e r

English-pea-and Baby-Carrot risotto

Braised pork BellyWinding Brook Farm pork belly with Champlain Valley Apiaries

Honey-roasted turnips and arugula in a sherry vinaigrette

point Judith CalamariTossed in chile-garlic glaze

e n t r é e

Spring-Vegetable Tarte Tatinpan-roasted Cod

With orange-fennel slaw and celery-root purée

lamb BrochetteWith baby vegetables, herbed new potatoes and a salsa verde

d e s s e rt

Strawberry-and-rhubarb Brown Butter TartWith spring-honey ice cream and lemon curd

Grand marnier-Chocolate Flourless CakeWith caramelized blood-orange sauce

$35

City Market/ Onion River Co-op

82 South Winooski Avenue, Burlington, 863-3659

SpeciaL $7.99Vermont Co-op Club

McKenzie ham, McKenzie turkey, Shelburne Farms cheddar cheese and bacon on Red Hen Cyrus Pringle bread

SpeciaL $3.991/2 Breakfast Sandwich

BurL

ingt

on

tweet your eating

adventureS!Tag your

tweets with#vtrw

foLLow uS!@vtrestoweek

april 29-may 5

8

Das Bierhaus175 Church Street, Burlington, 881-0600

daS SampLer pLate $15Choose any three items

Fries, pretzel bites, Schnitz-on-a-Stick, späetzle, dumplings, potato

salad, penne and cheese, sauerkraut, grilled asparagus, sautéed green

beans, red cabbage or Haus Salad

JuSt for ScHnitz $25a p p e t i z e r ( c h o o s e 1 )

Haus Salad, Dumplings or Späetzle

e n t r é e ( c h o o s e 1 )

Wiener SchnitzelJäger Schnitzel

d e s s e rt ( c h o o s e 1 )

Chef’s Selection of local Cheeses

ice Cream Sundae

fLigHt to germany $35a p p e t i z e r ( c h o o s e 1 )

Haus Salad, Dumplings or Späetzle

e n t r é e ( c h o o s e 1 )

rouladenSauerbraten

c h e e s e c o u r s e

Chef’s Selection of local Cheeses

d e s s e rt ( c h o o s e 1 )

apple FritterChocolate mousse parfait

LuncH $10Choose one sandwich:

Ticino, Jäger, Reuben, chicken-curry-salad, ham and brie, or WurstwichWith choice of side:

Fries, potato salad, späetzle, asparagus, dumplings, Haus Salad or green beans

Choose one dinner menu.

Daily Planet15 Center Street, Burlington, 862-9647


a p p e t i z e r

House ricotta ravioliIn carrot-sage brown butter

misty Knoll Farms Chicken liver patéWith rosemary crostini and brandy-poached cherries

e n t r é e

Smoked Sea ScallopsWith asparagus, house-cured duck prosciutto and warm beet purée

Sheffield Seitan masalaWith Moroccan couscous and ginger-steamed kale

Sweet Soy Flank SteakWith pickled mushrooms and Asian slaw

d e s s e rt

ice Cream SandwichIsland Homemade Ice Cream in a fudge cookie

peanut-Butter mousseWith marshmallow, grape preserves and nougatine

$25

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

$10 LuncH SpeciaLS Offered and changed daily

$35 dinner Choose one dish from each course.

a p p e t i z e r

Fresh Tracks Game Farm rabbit Terrine

With pickled ramps, house mustard and grilled Red Hen Baking

Company bread

French-Breakfast- radish Salad

With Vermont-grown pea shoots, Doe’s Leap chèvre and

rhubarb vinaigrette

Hill Farmstead Brewery Beer-Battered

local mushroomsWith tarragon aioli

e n t r é e

Nitty Gritty Grain Company polenta

With roasted local mushrooms, poached farm egg, tarragon butter

and house-grown microgreens

Spice-rubbed Winding Brook Farm lamb Burger

With hakurei turnip slaw, herbed feta and spring-onion jam

Trillium Hill Farm Spinach-and-Farro Veggie Burger

With Spring Brook Farm tarentaise, braised kale and

house-pickled jalapeños

d e s s e rt

Farmhouse Chocolate Cakerhubarb pie

Salted-Caramel milkshake

$35

The Green Room86 St. Paul Street, Burlington, 651-9669


a p p e t i z e r

pEi mussels Sautéed with Afghan saffron, white

wine, leeks, garlic and parsley

Creamy artichoke DipWith balsamic toast, capers, dill, scallions and Parmesan cheese

Classic Caesar SaladCroutons, anchovies, Parmesan

cheese and fresh romaine lettuce

mixed-Greens-and-Herb SaladWith dried cherries, pine nuts,

Vermont blue cheese, grilled bread and fresh tomato

Soup of the Day

e n t r é e

pesto-Brushed Flank SteakWith seasonal potatoes and vegetables

Saffron lobster risotto Housemade risotto with chunks of

lobster meat, served with grilled shrimp and finished with a white-

balsamic lemon dressing and sea salt

Vegetarian peanut Noodles Served chilled with avocado,

marinated cucumbers and sautéed vegetables, finished with a sweet

chile sauce

Tuna Tartare and SashimiA combination of fresh tuna, diced

avocado and wasabi, served with sesame chips and cucumbers and topped with our nightly sashimi

Foie-Gras-Stuffed Quail Cavendish Game quail served with seasonal vegetables and potatoes,

finished with cranberry-apple sauce

Canadian-Duck-Confit TacosTwo soft tacos with avocado slices, chipotle sour cream, pico de gallo

and corn chips

d e s s e rt

Housemade Sorbet assortment

Butterscotch Crème BrûléeFlourless Chocolate TorteVanilla ice Cream Sundae

With Heath Bar Crumbles

$35

BurLington

find foodie eventS

vermont restaurant

week.com

april 29-may 5

9

L’Amante126 College Street, Burlington, 863-5200

Choose one dish from each course. All menu items subject to change depending on availability of fresh ingredients during Restaurant Week.

Closed Sunday.

a n t i pa s t i

Carpaccio of roasted portobelloWith arugula and truffled aioli

poached EggWith soft red onions and fried leeks

pancetta-Wrapped roasted prunesWith frisée lettuce, shaved Parmigiano and balsamic reduction

p r i m i

Spaghettini, artichokes, Garlic, lemon, Thyme and Chili Flakespenne Bolognese

ricotta Gnocchi, peas, Fava Beans and Oyster mushrooms

s e c o n d i

Grilled Hanger SteakWith white-bean purée and rapini pesto

Grilled Swordfish With Caponataroasted leg of lamb

With grilled asparagus and red-wine reduction

$35

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


f i r s t c o u r s e

Baked French Onion Soup GratinéeSoup au pistou

s e c o n d c o u r s e

Steak FritesBoeuf Bourguignon

moroccan Tempe Tagine Napoleon

d e s s e rt

Chocolate pot de CrèmeWith cappuccino, espresso or coffee

$35

Miguel’s on Main30 Main Street, Burlington, 658-9000


a p e rt i Vo

ahi Tuna CevicheWith cucumber and

chopped jalapeño

Duck-Confit QuesadillaWith dried cherries, green chiles and

Monterey Jack

Swiss-Chard-and-portobello Empanada

With salsa ranchera and black-bean salsa

e n t r a da

alambres a la mexicanaSkewers of beef tenderloin, sweet peppers and shrimp served with

rice and salsa tomatillo

progressive BurritoWith roasted veggies, brown rice, salsa ranchera and Oaxaca cheese

pollo Santa FePinwheels of chicken stuffed with

honey-pecan cornbread with bourbon demi-glace

p o s t r e

maple FlanDessert Nachos

Chocolate-covered tortilla chips, strawberry mango salsa

Cava SorbetLemon sorbet sparkling with cava

$25

Henry’s Diner155 Bank Street, Burlington 862-9010

$1o LuncH SpeciaLSoup or Salad

Buffalo Chicken Wrap or mushroom-Swiss Burger

With onion rings

Choice of Dessert

$15 greek menuSoup

Combination Greek platterChoice of lamb, chicken or pork souvlaki with

Greek salad, spinach pie and grilled pita

rice pudding or Baklava

BurL

ingt

onapril 29-may 5

10

find uS on faceBook

post your



yours.



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

a p p e t i z e r

Fried CalamariBoston Loligo squid, lightly breaded and served “Rhode Island” style

d i n n e r

Crab Cake DinnerTwo Maine crab cakes served with our famous Cajun mayo, comes with coleslaw, a dinner roll

and a choice of baked potato, rice, seasonal veggies, linguine, homemade macaroni and cheese,

or Shanty fries

d e s s e rt

Homemade Shanty pie

$25

Souza’s Brazilian Steakhouse131 Main Street, Burlington, 864-2433

Nonalcoholic beverages, such as Guaraná soda and exotic fruit juices, are included. For Restaurant Week, caipirinhas are only $5.

a p p e t i z e r

Salad BarMore than 40 selections, including fresh fruits and vegetables,

pasta salad, shrimp cocktail, salmon and mussels

e n t r é e

moquecaTraditional Brazilian shrimp-and-seafood stew

FeijoadaFamous black-bean stew served with pork, collard greens and farofa

CostellaShort ribs of beef braised in oxtail stock and served with rice

d e s s e rt

Dessert BarOptions include traditional coconut pudding, flan and

guava paste with cheddar cheese

$25

The Skinny Pancake Burlington

60 Lake Street, Burlington, 540-0188

a p p e t i z e r

local-arugula SaladWith Fat Toad Farm cinnamon caramel, Green Mountain

Blue Gore-Dawn-Zola, toasted hazelnuts and Vermont cranberry-and-apple vinaigrette

e n t r é e

Slow-roasted Vermont-raised Beef Short ribs Misty Knoll Farms chicken liver pâté, Winding Brook Farm bacon,

vin blanc and sautéed morels

d e s s e rt

Wolavers Oatmeal Stout ice GlaceWith Vermont Ice apple crème sabayon and

WhistlePig rye whiskey gastrique

$25

break

fast lunch dinner brunch desserts

Sweetwaters120 Church Street, Burlington, 864-9800

$10 LuncH SpeciaLChoose one.

Goat Cheese and roasted pepper Flatbread

Boston Post Dairy goat cheese, mozzarella cheese, marinara sauce

and roasted red peppers

Vermonter SandwichShaved ham, Great Harvest Bakery

cinnamon raisin bread, apple butter and Cabot cheddar, served open face

Classic Cheese BurgerAn old-fashioned premium-certified Angus beef hamburger, topped with

your choice of select VT cheese

$25 dinner menuChoose one dish from each course.

a p p e t i z e r

Bacon Wrapped ScallopsWith smoked bacon, spicy cucumber

salad and Comeau Family Farms maple mustard dipping sauce

artichoke, Spinach & Brie DipBlythdale Farms brie, artichoke hearts,

spinach, garlic and toasted French bread

Sticky Thai WingsJumbo chicken wings tossed in

a sticky sesame garlic glaze, with carrot and celery salad

e n t r é e

Three-Cheese TortelliniRoma tomatoes, roasted artichoke

hearts, garlic, spinach and Boucher Family Farms Gore-

Dawn-Zola cheese.

medallions of BeefTender medallions of top sirloin

char-grilled and served with Cabot cheddar mashed potatoes

and steamed vegetables

mustard-Crusted SalmonAtlantic Salmon, Dijon mustard,

herbed breadcrumbs, chilled orzo and vegetable salad and sherry

vinaigrette

d e s s e rt

Vermont maple Crème Brûléeapple Crisp

island Homemade ice Cream mint Chocolate Chip Bomb

BurLington • SoutH BurLington

find foodie eventS

vermont restaurant

week.com

april 29-may 5

11

Arcadia Diner1696 Williston Road, South Burlington, 651-9080

$10 LuncH SpeciaLa p p e t i z e r

Soup or Salad

e n t r é e

Grilled Chicken pitaMarinated chicken breast tossed

in homemade Greek dressing with lettuce and red onion, served with

French fries

Spanakopita platterSpinach pie with Greek salad, grilled

pita bread and tzatziki sauce

d e s s e rt

Baklava or apple pie à la mode

$15 turkey dinnera p p e t i z e r

Soup or Salad

e n t r é e

Vermont roast TurkeyWith mashed potatoes, homemade

gravy, stuffing, coleslaw and cranberry sauce

d e s s e rt

apple pie à la mode

Union Jack’s370 Shelburne Road, Burlington, 652-9828

a p p e t i z e r

Soup du Jour or Chili

e n t r é e

Fish ’n’ Chips DinnerFresh haddock in our own beer batter with thick-cut fries

d e s s e rt

Fresh-Baked CookieAsk for it battered and fried!

$15

Lake-View Restaurant1710 Shelburne Road, South Burlington, 865-3900

Choose one dish from each course. Closed Sunday.

a p p e t i z e r

New England Clam Chowder rocket Salad

mango pulled-pork Tacos maine mussels With

White-Wine Butter Sauce

e n t r é e

Spanakopita polenta- Stuffed peppers

With roasted-tomato cream sauce and garden salad

Herb-marinated, Grilled pork Chop

With sweet-potato-chèvre hash browns, seasonal veggies and an

herb demi-glace

Grilled rib-Eye SteakWith mashed potatoes and

seasonal veggies

Baked Haddock With mashed potatoes and

bacon-and-corn hash

s w e e t f i n i s h e s

7-layer Chocolate Cake

rhubarb-apple Crisp With Vanilla ice Cream

$35

HISTORIC

RE

S T AU R A NT

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

Wild foods ethically harvested by Nova Kim and Les Hook of Wild Gourmet Food. Menu subject to change accommodating

the seasonal nature of the wild harvest. Choose one dish from each course.

a p p e t i z e r

Crab-Stuffed morelSautéed Fiddleheads, ramps and Brie

pâté Grand’mèreWith wild-ginger-cider jelly and pickled shoots and roots

e n t r é e

acorn-roasted CodOver winter squash and white oak cream

Beef CheekWith wild cress and sunchokes in forest-mushroom broth

Spring pappardelleWith mushrooms, shoots, cress and Crawford Family Farm cheese

d e s s e rt

Vermont Cheese platemaple Brûlée

Wild ginseng, honey, rum and steamed-milk demitasse

$35

Sout

H Bu

rLin

gton

• w

iLLi

Ston

tweet your eating

adventureS!Tag your

tweets with#vtrw


april 29-may 5

12

Chef ’s Corner Café & Bakery2121 Essex Road, Williston, 878-5524

lu n c h o n ly

Half Sandwich of Choice

mesclun Greens With House Dressing

Choice of DessertOptions include chocolate mousse slice, mini cheesecake,

opera square or cookies

$10

Mexicali Authentic Mexican Grill28 Walnut Street, Maple Tree Place, Williston, 879-9492

$10 LuncH SpeciaLChoose one dish from each course.

a p p e t i z e r

Fresh Watermelon SalsaHabanero-Garlic Wings

e n t r é e

BlT QuesadillaA grilled whole-wheat tortilla

filled with bacon, lettuce, tomato, jalapeños and chipotle mayo

Tres Taco plateChoose from grilled chicken, carne asada, pulled pork, ground beef or

chorizo

$25 dinnerDinner includes any flavor of

house margarita. Not drinking? Get your dinner for $20. Choose one

dish from each course.

a p p e t i z e r

Fresh Watermelon Salsapoppers and pockets

Combination of our pockets filled with spicy cream cheese and

jalapeño poppers

Habanero-Garlic Wings

e n t r é e

Shrimp TacosTacos filled with shrimp, jalapeño

cilantro slaw and Monterey cheese

pork-and-Sweet potato Tamales

Tamales made with sweet potatoes and corn masa, stuffed with

shredded pork and covered with tamale sauce

Cajun Chicken BurritoA whole-wheat tortilla filled with

grilled Cajun chicken breast, roasted corn salsa, sour cream, rice and

black beans.

d e s s e rt margarita pie

Key Lime’s older and bolder brother!

Fried ice CreamVanilla ice cream coated with corn

flakes, deep-fried and served in a tortilla bowl

Blueberry XangoA tortilla filled with cheesecake

filling and blueberries, deep-fried and served with vanilla ice cream

The Windjammer Restaurant and Upper Deck Pub

1076 Williston Road, South Burlington, 862-6585

Choose one dish from each course. See online menu for full descriptions and optional wine pairings.

a p p e t i z e r

Sea Scallops Wrapped in Bacon

With citrus-cracked-pepper sauce, balsamic drizzle and grilled lemon

Tomato Fresco Bruschetta Maple Brook Farms smoked

mozzarella, San Daniele prosciutto, Vermont Herb Company basil and vine-ripe tomato relish on grilled

crostini (vegetarian without the prosciutto)

Buttermilk Golden-Fried Corn Fritters

e n t r é e

pork TenderloinLong Trail Ale brined with a black-

pepper bacon and cipollini onion relish, finished with Cold Hollow

cider gastrique

Basil phyllo Salmon Atlantic Salmon fillet wrapped with

Vermont basil and phyllo dough, finished with a blood-orange-

coconut coulis

Bleu Bistro SteakSeasoned with our house rub and

topped with lump crab meat, grilled cipollini onions and fresh

thyme and finished with Gorgonzola cream sauce

Three-Cheese TortelliniTossed with caramelized shallots

and bell peppers, roasted zucchini, and baby spinach in a basil-pesto

cream sauce garnished with shaved Asiago cheese and crostini

d e s s e rt

pineapple and Grand marnier Crème Brûlée

Infused with pineapple and Grand Marnier

Belgian-Chocolate Kahlua mousse

A rich housemade favorite with Belgian chocolate and Kahlua

$25local , f resh, or iginal

1076 Williston Road, S. Burlington

862.6585www.windjammerrestaurant.com

www.facebook.com/windjammerrestaurant

Enter OurFacebook

Competitionfor the best chicken

wing sauce recipe. Visit our Facebook

page for details!

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


a p p e t i z e r

Trader Duke’s ChowdaThe New England recipe, a velvety

rich, creamy tradition of supple potatoes and fresh clams

Stuffed Baby portobellosPortabollo mushroom caps stuffed

with spinach, roasted garlic and artichoke, topped with Cabot pepper

Jack cheese

e n t r é e

yankee pot roastFork-tender simmered beef,

new potatoes, carrots and pearl onions served with velvety garden

-vegetable gravy

Sugar House ChickenA house favorite; sautéed boneless

chicken breast topped with seasonal apples, Cabot cheddar cheese and

maple-apple-cider demi-glace

Fried Seafood platterFresh shrimp, scallops and whitefish

fried in our own Long Trail Ale batter with hand-cut French fries, homemade maple-poppy coleslaw

and tartar sauce

d e s s e rt

maple-raisin rice puddingA New England favorite; creamy

rice, cinnamon, nutmeg and Vermont maple syrup sprinkled

with plump raisins and topped with homemade whipped cream

Cranberry CheesecakeRich and creamy homemade

cheesecake baked with cranberries and a graham-cracker crust

$25

wiLLiSton • winooSki

find foodie eventS

vermont restaurant

week.com

april 29-may 5

13

Cupp’s25 Winooski Falls Way, Winooski, 654-7069

Choose one panino. Closed Sunday.

pa n i n i

ForgetaboutitRoasted chicken breast with oven-roasted tomato,

fresh mozzarella and pesto aioli on grilled ciabatta, served with mixed greens

maple monsterMixed greens, sliced red onion, fresh strawberries,

crumbled blue cheese and candied walnuts tossed with our housemade Redrock Valley Farm maple vinaigrette

The Slick ChickMarinated chicken breast, Asian slaw and

lime-cilantro dressing wrapped snug in a tortilla, served with mixed greens

d e s s e rt

Cupp’s Dessert TastingLemon triangle, cupcake du jour, mini éclair

$10 LuncH SpeciaL

Monty’s Old Brick Tavern7921 Williston Road, Williston, 316-4262

Choose any appetizer, entrée and dessert from the full menu. Examples below. Closed Monday.

a p p e t i z e r

pan-Seared ScallopsOver braised fennel salad with

spinach, tomato, capers and prosciutto chutney

Thai SpareribsFive-spice-rubbed, with hoisin

sauce for dipping

maine musselsShallots, pancetta, garlic, marinara, lemon, white wine and caramelized

onions with grilled pita

e n t r é e

Grilled Fish ’n’ ChipsSeasoned haddock and Monty fries with homemade tarragon vinegar

and dill crema

monty BurgerLaPlatte River Angus Farm beef

with our sweet pickles and house mustard, cheddar cheese,

lettuce and tomato, and seasoned Monty fries

mac ’n’ Cheese An unhealthy portion of

cheesy goodness

Seafood risottoScallops, shrimp, mussels and

chorizo over creamy risotto

Hanger SteakAll-natural hanger steak, char-

grilled and served over garlic mash and fresh vegetables and topped

with compound butter

d e s s e rt

Chocolate-Chip Cookies and ice CreamCrème Brûlée

Beggar’s purse

$35

Our House36 Main Street, Winooski, 497-1884

$10 LuncH SpeciaLFlatbread or

lunch Special of the Day

$15 menuBaby-Spinach Salad

andBuild your Own mac ’n’ Cheese

Mix in veggies, meat or lobster

$25 menuChoose one dish from each course.

a p p e t i z e r

Twisted CalamariMade with cuttlefish

mediterranean SaladSpinach-artichoke Dip

e n t r é e

Seafood lasagnaBraised pork Shank

d e s s e rt

Strawberry-rhubarb piemaple Crème Brûlée

Stacked peanut-Butter Brownie Sundae

Convenient Locationand Great Selection

• Over 1,200 Vermont products• Extensive beer & wine department• Large variety of wellness products

• Hot and cold food bar• Deli sandwiches

• Fresh local produce• Artisan cheese• Fresh cut meat• Friendly staff

4x5.5-citymarket2011RW.indd 1 4/12/11 4:03 PM

coLc

HeSt

er •

SHe

LBur

neapril 29-may 5

14

The Bearded Frog5247 Shelburne Road, Shelburne, 985-9877

Choose one appetizer and one entrée.

a p p e t i z e r

lamb-and-White-Bean Soup With Parmesan-sage crostini

Baby mixed Greens With lemon-herb vinaigrette and

Vermont chèvre crostini

Crunchy Tofu CakesWith lemon-caper emulsion

e n t r é e

Spicy-Corn-and-Black-Bean pudding

With blue-corn tortilla, dirty rice, avocado compound butter and

tofu tomato puréeVegan version available

Chorizo-and-Fresh-mozzarella-Stuffed

Chicken StatlerWith cornbread stuffing and

ancho black-bean sauce

Buttermilk-marinated pork Chop

Served with sweet-potato mash, roasted Brussels sprouts, braised red cabbage and maple-bourbon

demi-glace

d e s s e rt

your Choice

$25

The Bearded Frog

Rozzi’s Lakeshore Tavern & Restaurant

1022 West Lakeshore Drive, Colchester, 863-2342

Choose one dish from each course. Burger descriptions online.

a p p e t i z e r

Half-Dozen Wingsmozzarella Sticks

e n t r é e

Your choice of any half-pound burger. All burgers are served with French

fries, pickle and coleslaw!

plain Jane HamburgerCheeseburgerHot Hamburg

Jalapeño-Cheddar BurgerCajun mushroom Burger

Black and Bleu Burgerrozzi’s red Hot Cheeseburger

King Quad CheeseburgerChico’s Breakfast Burger

Buffalo CheeseburgerCalifornia Burger

Tex-mex BurgerWestern Burger

K2 BurgerJamaican Jerk Burger

Hawaiian BurgerFried portobello

mushroom BurgerFred Flintstone BurgerFlower power Burger i

Flower power Burger iipizza BurgerThe islander

Escargot BurgerThe Goober Burger

The Elvis BurgerGreen mountain Burger

Waggy’s Southern Burger

d e s s e rt

your Choice

$15

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

Choose one entrée and one dessert.

a p p e t i z e r

Homemade Foccacia and Bread Sticks With House Salad

e n t r é e

Scallops alla VodkaVeal marsala

Steak pizzaiolla

d e s s e rt

TiramisuFlourless Chocolate amoré

Crème Brûlée

$25

Barkeaters Restaurant97 Falls Road, Shelburne, 985-2830

Closed Monday.

$10 LuncH SpeciaLGrouper Taco

With marinated and battered grouper, shredded greens, mango pico de gallo and cilantro crema


a p p e t i z e r

musselsFresh PEI mussels sautéed in butter, garlic, lemon and white wine, served

with grilled baguette

Barkeaters Hot artichoke and Spinach Dip

Tender-artichoke, spinach and cheese dip with grilled flatbread

Caesar SaladCrunchy romaine, croutons and shaved Parmesan with roasted-

garlic and lemon dressing

e n t r é e

Surf ’n’ TurfEspresso pork

Seared, coffee-bean-crusted pork tenderloin with roasted-cauliflower

purée and red-eye gravy

Grilled Vegetable pasta SautéGrilled zucchini, summer squash, eggplant, portobello and peppers

tossed with basil pesto, baby spinach, fresh mozzarella and

cavatappi pasta

d e s s e rt

locally made pie Sorbet

$35

find uS on faceBook

post your



yours.



SHeLBurne • ferriSBurgH • new Haven

find foodie eventS

vermont restaurant

week.com

april 29-may 5

15

Café Shelburne5573 Shelburne Road, Shelburne, 985-3939


a p p e t i z e r

Soupe à l’ail rôtiRoasted-garlic-and-potato soup with potato pearls

Salade d’aspergeAsparagus salad, endive, golden-beet julienne, bouquet of mesclun,

olive oil and balsamic dressing

risotto de ChampignonsMushroom risotto, sautéed assorted mushrooms and mushroom sauce

e n t r é e

Tarte de CrevettesPan-sautéed prawns, tomato, basil and olive-oil tart with basil sauce

Volaille à l’EstragonSautéed boneless chicken breast, julienne of endive, zucchini flan

and tarragon sauce

Filet de porcPan-roasted pork tenderloin glazed with Dijon mustard and maple syrup,

with pan-sautéed apple and pork white-wine sauced e s s e rt

les SorbetsCrème Brûlée

profiteroles au Chocolat

$35

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

Celebrate Mother’s Day

RESERVE NOWfor Mother’s Day,Sunday, May 14

Also Open on Sunday, May 21 & 28

Serving from 5:00-9:00pm

atCafe Shelburne

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


a p p e t i z e r

Caprese SaladHousemade mozzarella with

roasted garlic, fine herbs, ripe tomatoes, extra-virgin olive oil, fresh basil and balsamic reduction

Spring SaladLocal, organic spinach, shaved

radish, asparagus and caramelized onion tossed in a lemon vinaigrette

Seasonal Soup

e n t r é e

Shrimp-and-Scallop risottoWith artichokes, fresh peas

and pesto

Flank-Steak BruschettaGrilled flank steak, tomato-basil

salsa and green beans

Vegetarian manicottiHomemade pasta crêpes filled

with freshly grilled vegetables and ricotta cheese

d e s s e rt

TiramisuChocolate Oblivion Torte

Seasonal Cheesecake

$25

a l s o. . .

in honor of the movie Big Night at palace 9, we will offer a slice of the famous Timpano

pasta pie for $6.

Starry Night Café5371 Route 7, Ferrisburgh, 877-6316

Choose one appetizer and one entrée. Closed Monday and Tuesday.

a p p e t i z e r

Vermont-Cheddar-ale SoupWith caramelized-onion-smoked-cheddar crostini

Grilled-asparagus SaladWith radishes, toasted sunflower seeds, shaved Twig Farm tomme cheese,

mixed greens and honey-thyme vinaigrette

e n t r é e

Grilled pork loinWith sundried-tomato polenta cake, wilted greens, grilled shrimp

and fiery roasted-red-pepper relish

Vermont-Goat-Cheese-and-Fava-Bean- Filled porcini ravioli

With grilled asparagus and roasted-tomato broth

d e s s e rt

Warm Strawberry-rhubarb Coffee CakeWith housemade vanilla ice cream

$35

Tourterelle3629 Ethan Allen Highway, New Haven, 453-6309

Choose one dish from each course. Closed Monday and Tuesday.

a p p e t i z e r

Tourterelle SaladArugula, artichokes, roasted pecans, dried cranberries and Vermont goat

cheese in balsamic vinaigrette

Scallop CrêpePan-seared diver sea scallops and

wild mushrooms in a dry-vermouth herbed cream sauce

roasted asparagusGratinéed with truffled

Manchego cheese

e n t r é e

BouillabaisseSlow-cooked, spicy red curry stew of

fin fish and shellfish with saffron aioli

roasted Scottish SalmonWith sage polenta and market

vegetables in a vine-ripe-tomato-and-caper chutney

Grilled Brant Farm Hanger Steak

With roasted Yukon gold potatoes and blue-cheese crème fraiche

TartifletteLocal and seasonal vegetables and

potatoes layered with raclette cheese

d e s s e rt

Fallen Chocolate Soufflé CakeWith homemade coconut jam

Classic Vanilla-Bean Crème Caramel

Served with citrus lace cookie

$35

verg

enne

S •

BriS

toL

tweet your eating

adventureS!Tag your

tweets with#vtrw


april 29-may 5

16

3 Squares Café221 Main Street, Vergennes, 877-2772


a p p e t i z e r

Green-Tomato SaladWith charred red peppers, baby

arugula, hearts of palm and a Creole mustard vinaigrette

Sweet-potato BisqueWith toasted sage butter

Grilled OystersWith butter-poached leeks, lemon

and herbs

JambalayaWith grilled, blackened chicken,

andouille sausage and okra

mini muffulettaNew Orleans-style Italian sandwich

with capicola, salami, aged provolone, and a pickled

vegetable and olive salad

e n t r é e

Classic GumboWith andouille sausage, shrimp and blackened chicken, served over rice

and collard greens

Grilled, Brined pork loinServed with a sweet-potato hash

and molasses gastrique

Cornmeal-Crusted CatfishServed with black-eyed peas, collard

greens and roasted-red-pepper coulis

Crawfish pieWith sauce étouffée

Grillades and GritsSlow-braised beef medallions served

over tasso grits with a mushroom pan sauce

roasted-root-Vegetable Gumbo

With marinated tofu, rice and collard greens

d e s s e rt

Banana Bread puddingWith rum caramel sauce

BeignetsWith powdered sugar and berries

pecan pieTopped with Chantilly cream

$25

Bar Antidote35C Green Street, Vergennes, 877-2555

Choose one prescription per person. Closed Sunday and Monday.

d o s ag e o p t i o n # 1

Seasonal BruschettaOn fresh bread, served with

spicy roasted olives and salad

absolut pear risottoCreamy wild-mushroom risotto

spiked with pear vodka, topped with pan-seared shrimp, asparagus and

shitake mushrooms

Huizenga Farm maple-Vanilla-Bean Crème Brûlée


pEi musselsIn a garlic-basil-ale broth with

diced tomatoes

misty Knoll Farms Chicken Enchiladas

Slow-roasted chicken, rice and black beans, wrapped in blue-corn

tortillas with mole verde salsa

Strawberry rhubarb margarita parfait

Layers of a kicked-up strawberry rhubarb compote over lemon curd,

with citrus pound cake


Tuna CevicheTossed in a Caribbean dark-and-

stormy mojo

The pork BurgerLocal Vermont ground pork, slow-

braised pork belly, smoky bacon and zesty tobacco onions, topped with

North Carolina-style BBQ sauce and Vermont cheddar

Cheryl’s Chocolate Silk pie

$25

Black Sheep Bistro253 Main Street, Vergennes, 877-9991


a p p e t i z e r

Duck Cigar rollWith apricot tarragon dipping sauce

Black-Olive Caesar SaladVermont-Goat-Cheese-and-leek Tart

e n t r é e

Bacon-and-Brie-Stuffed Chicken Breast With Balsamic Cream

Cumin-rubbed pork Chop With peach Salsa

Sea Bass Fish Cakes With Ginger Beurre Blanc

d e s s e rt

your Choice

$25

Black Sheep Bistro

Bobcat Café5 Main Street, Bristol, 453-3311

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

a p p e t i z e r

roasted-Garlic-and Three-Cheese CroquettesWith tomato chutney and warm arugula

Steamed Shrimp DumplingsWith soy-mushroom broth and baby bok choy

Daily Grilled FlatbreadMade with Bristol Bakery dough

e n t r é e

Garam-masala-Dusted HaddockIn hot-and-sour coconut stew, over saffron basmati rice cake

Vermont-Venison-and-Chorizo meatloafWith garlic mashed potatoes and mustard-rosemary sauce

Braised Duck and mushroom lasagnaWith roasted duck breast, warm spinach salad and cherry compôte

d e s s e rt

your Choice

$25

BriStoL • Brandon • middLeBury

find foodie eventS

vermont restaurant

week.com

april 29-may 5

17

Mary’s Restaurant at the Inn at Baldwin Creek

1868 Route 116, Bristol, 453-2432

Choose one dish from each course. Closed Monday and Tuesday.R

Grilled-asparagus SaladWith shaved pecorino on baby greens in a citrus vinaigrette

Cream of Garlic SoupMade with Monument Farms dairy

Fiddlehead Sauté With Herb Butter

Locally wild crafted, on grilled bread

e n t r é e

rosemary pork From Maple Wind Farm, roasted

with artichokes

Venison With red-Wine Sauce From Legend Farm and Baldwin

Creek Gardens, served with a spinach pesto

New England CodChile crusted with a citrus salsa

Grilled polentaWith spring vegetables and mushroom in a balsamic-fig

reduction

d e s s e rt

Warm Flourless Chocolate Cake With

Hazelnut Crème anglaise Callebaut Chocolate, made with

cream from Vermont Butter & Cheese Creamery

rosemary panna CottaWith caramel sauce

Cupcake SamplerTrio of miniature cupcakes

Wilcox Farms ice Cream

$35

Café Provence11 Center Street, Brandon, 247-9997


$10 LuncH SpeciaLa p p e t i z e r

Cup of Soup or Chowdere n t r é e

Tomato pieWith caramelized onion, basil pesto,

Blue Ledge Farm goat cheese and mesclun greens

Café provence Seafood StewScallops, shrimp, mussels and

other available fresh seafood in lobster-tarragon broth, over

saffron risotto and garlic toast

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

d e s s e rt

Crêpe SuzetteWith caramel sauce

and vanilla ice cream

$35 dinner menua p p e t i z e r

red-Beet SaladWith Vermont goat cheese

and mesclun greens

Escargot NapoléonWith roasted tomato, garlic

and Pernod

Curried CalamariOn wild-rice pilaf

e n t r é e

Shrimp provençaleOver squid-ink pasta with Szechuan

lobster sauce

Chicken Cordon BleuServed with garlic mashed potatoes

and lemon butter sauce

Baked Barley risottoWrapped in phyllo, with pesto

cream sauce

Beef BourguignonWith puff pastry and garlic mashed

d e s s e rt

Stuffed CrêpeWith strawberry cream and

chocolate sauce

lemon-Blueberry Trifle

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


f i r s t

Our Seafood, Salad and Bread Bars, With all the monument

Farms milk you Can Drink

a p p e t i z e r

EscargotsBroiled in a housemade garlic-

Burgundy butter

Crab CakesTwin three-ounce crab cakes served

with Thai-style sweet chile sauce over greens

Warm Tomato-and-Fresh-mozzarella Tart

Vermont hydroponic tomato wedges and fresh ovoline mozzarella baked

atop puff pastry, topped with basil oil and balsamic reduction

e n t r é e

All entrées come with choice of side. Additional vegetable $1.

English Cut of Slow-roasted prime rib

Eight-ounce cut USDA choice rib eye, crusted with our house spice blend

pan-Seared Sea ScallopsServed with parsely oil and

garnished with balsamic reduction and vegetable du jour

Champagne ChickenBoneless, skinless chicken breast

sautéed with mushrooms and finished in a rich sauce of white

wine, demi-glace and Monument Farms cream

Vermont Vegetarian ravioliOur chef ’s weekly Vermont Fresh

Pasta ravioli selection

d e s s e rt

Vermont maple parfaitBen & Jerry’s vanilla ice cream, topped

with Rheume Family maple syrup

Crème BrûléeVermont mud pie

$35

www.smalldog.com

Waitsfield, VT 802-583-9699Mon. – Fri. 10am – 6pm | Sat. 10am – 5pm

Burlington, VT 802-862-1316Mon. – Sat. 10am – 7pm | Sun. 10am – 5pm

Technology moves fast, sometimes faster than we’d like. Upgrade your equipment and receive up to a $1,500 credit when you trade in your old Mac

for a new one. Visit www.smalldog.com/tradein or stop in the store for details.Please Note: Machines with signs of physical damage will not be considered for trade.

TRADE IN Your old Mac®

TRADE UP

to a new Mac

SAVEBIG $

up to

$1,500

4x5.5-SmallDog-RW2011.indd 1 4/12/11 9:53 AM

midd

LeBu

ry •

rut

Land

april 29-may 5

18

Morgan’s Tavern at the Middlebury Inn

14 Court Square, Middlebury, 388-4961

Choose one dish from each course. Full descriptions online.

$15 menua p p e t i z e r

inn-made Soupse n t r é e

Fish ’n’ Chipsmorgan’s Tavern BurgerSpicy Black-Bean BurgerVermont Cider mussels

d e s s e rt

inn-made ice Creams


Cabot Cheese Sampler, Shrimp Cocktail or Baked Bruschetta

e n t r é e

Fish ’n’ Chipsmushroom ravioli

Grilled-Steak SaladWood Creek Farms meatloaf


Shrimp Cocktail New England Crab Cakes

Cobb Salade n t r é e

Surf and TurfA six-ounce flat-iron steak, grilled to

your liking and served with garlic-and-butter-sautéed shrimp

Shrimp TrotolleJumbo shrimp simmered in a spicy

tomato sauce and served over twisted trotolle pasta

Grilled rib Eyed e s s e rt ( $ 2 5 / $ 3 5 )

pistachio Gelato Cakeapple Crisp parfait

maple Crème Caramelrhubarb Crisp

Jackson’s on the River7 Bakery Lane, Middlebury, 388-4182


a p p e t i z e r

award-Winning Venison ChiliMade with LedgEnd Farm venison

Vegetarian House-Smoked-Corn Chowder

e n t r é e

Duclos & Thompson Farm Sautéed pork medallionsWith braised pork belly and apple-onion gravy

Grilled Organic Shetland SalmonWith julienned leeks and carrots in citrus beurre blanc

d e s s e rt

individual Vanilla-Bean CheesecakeTopped with chocolate ganache

Flourless Chocolate Torte

$35

Two Brothers Tavern86 Main Street, Middlebury, 388-0002

a p p e t i z e r

Side Field Greens SaladFresh vegetables, sprouts and maple-

balsamic vinaigrette

Side Caesar SaladWith or without anchoviesCup of Cheddar Ale Soup

e n t r é e

mushroom FlatbreadTopped with caramelized onions

and Asiago, then finished with fried mushrooms and aged shoyu

Baked mac ’n’ CheeseShepherd’s pie

Highland Farms beef, creamed corn, cheddar-scallion mashed potatoes

and cheddar

$15

a p p e t i z e r

Side Field Greens SaladFresh vegetables, sprouts and maple

balsamic vinaigrette

Side Caesar SaladWith or without anchoviesCup of Cheddar Ale Soup

Fried asiago polenta FriesWith spicy green-goddess

dipping sauce

Crab rangoon plateWith sweet pepper relish

e n t r é e

Santa Fe TortelliniWith Cajun grilled Vermont

chicken and salsa cream sauce (can be vegetarian)

Beef StroganoffBoyden Farms beef, egg noodles,

mushrooms and sour cream (can be vegetarian)

Blackened HaddockLas Cruces BBQ rub and

lemon pan sauce

$25

Choose one dish from each course. Dessert included, see online menu.

Table 24 Restaurant24 Wales Street, Rutland, 775-2424

Choose one dish from each course. Closed Sunday.

a p p e t i z e r

risottoWith English peas and roasted baby carrots

Steamed ClamsWith chorizo, fresh tomatoes and herbs

e n t r e é

Wood-Fired Hanger Steak With truffle fries and red-wine sauce

Seared Scallops With celery-root purée and lemon cream

Grilled Nitty Gritty Grain Company polentaWith wood-fired wild mushrooms and Blue Ledge Farm goat cheese

d e s s e rt

Seasonal Crème Brûlée With Fresh FruitChocolate Flourless Cake With raspberry Sauce

Strawberry-rhubarb Crisp

$35

find uS on faceBook

post your



yours.



eSSex • eSSex Junction

find foodie eventS

vermont restaurant

week.com

april 29-may 5

19

Loretta’s Fine Italian Cuisine44 Park Street, Essex Junction, 879-7777


a p p e t i z e r

Calamari CelliniFried calamari with crispy

spinach drizzled with honey-balsamic reduction

mussels posillipoPEI mussels served in a light white-wine-garlic marinara

s a l a d

mixed-Green Salad or mesclun mix

With choice of homemade ranch, blue cheese or vinaigrette dressing

e n t r é e

penne alla Vodka With Shrimp

Pink vodka sauce with penne and jumbo shrimp

Chicken lenoraChicken sautéed with portobello

mushrooms, sun-dried tomatoes and spinach in sherry sauce, finished

with a touch of cream

Veal CampagnolaVeal stew with peppers, onions,

mushrooms and sausage

d e s s e rt

linda’s DelightVanilla ice cream served over puff pastry with homemade hot fudge,

whipped cream and nuts

red Velvet CakeWith cream-cheese frosting

$35

Rustico’s21 Essex Way, Essex, 876-6262


a p p e t i z e r

insalata mistaCherry tomatoes, cucumbers, red onion and carrots with choice

of red-wine vinaigrette, balsamic vinaigrette or creamy Italian dressing

manchego-and-pear SaladManchego, pear, white balsamic and local orange-blossom honey

Soup of the DayChoose from the specials list

e n t r é e

Broiled Spotted GrouperWith navel orange suprêmes, jewel-box tomato and roasted new potatoes in

citrus beurre blanc

Cheese Tortellini With Chef’s Basil pestoHousemade penne With Traditional Bolognese

d e s s e rt

Tiramisuleonardo’s italian Gelato

$25

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

Choose one dish from the first and second courses. Closed Sunday and Monday.

f i r s t

roasted Beets, Endive and arugula SaladWith blue-cheese vinaigrette

purée of asparagus SoupWith Vermont smoked bacon, roasted mushrooms and chives

rubbed, Smoked and agave-Glazed Chicken Wings

s e c o n d

Seared atlantic SalmonWith parsley risotto and chived Vermont crème fraiche

Grilled Hanger SteakWith blue-cheese butter and hand-cut Yukon gold fries

local pea Shoot, asparagus and mushroom risottoWith parsley butter and Parmesan

1/2 Barbecue Chicken SpecialTuesday only; please call ahead to reserve

d e s s e rt

Strawberry-and-rhubarb CrostataWith vanilla crème Anglaise

$35

4x5.5-WillardStInn2011RW.indd 1 4/14/11 8:39 AM

Jeri

cHo

• mi

Lton

• fa

irfa

x •

St. a

LBan

S

tweet your eating

adventureS!Tag your

tweets with#vtrw


april 29-may 5

20

Caroline’s Fine Dining30 Route 15, Jericho, 899-2223

Choose the traditional or vegetarian menu. Enjoy suggested wine pairings at an additional cost. Closed Tuesday.

t r a d i t i o n a l m e n u

Fennel-and-artichoke SoupTarragon vegetable broth topped

with a Parmigiano-Reggiano croutonPrimaterra Pinot Grigio, Italy

Coriander-and-lemon- Zest-Crusted ahi Tuna

With sweet-pea-and-chickpea cake, pea shoots and wasabi-

Vermont-maple glazeShelburne Vineyard Cote de Champlain 2009, Vermont

Bacon-Wrapped Beef Tenderloin

Topped with creamed local fiddleheads, chipotle-herb mashed

potatoes, cherry demi-glace, sautéed fiddleheads and cherry tomatoes

Plungerhead Zinfandel 2008, Lodi, California

$35

V e g e ta r i a n m e n u

Cream of Carrot and Ginger BisqueWith turnip chips

Clos Lachance Chardonna, Monterey County, California

mock-Tuna Tempeh and almond Salad

With sweet-pea-and-chickpea cake, pea shoots and wasabi-

Vermont-maple glazeShelburne Vineyard Cote de Champlain 2009, Vermont

Spring Basil pappardelleWith leeks, peas, caramelized fennel,

roasted garlic and asparagus, topped with fried oyster

mushrooms and fried sage in a Gorgonzola cream sauce

Ave Premium Malbec 2008, Mendoza, Argentina

$35

Steeple Market1098 Main Street, Fairfax, 849-6872

Choose one dish from each course.Call ahead to pick up a hot and ready-to-eat meal or for instructions on how to finish cooking it at home.

a p p e t i z e r s

Tomato and mozzarella With lemon and BasilBaked Stuffed Shrimp With Seafood Stuffing

e n t r é e

roast Stuffed Boneless pork loin With dried fruit, pan-seared asparagus, mashed potatoes

and a cayenne-coffee pan jus

Sole With Salmon mousseBaked in phyllo dough with herb-and-cheese orzo

d e s s e rt

Homemade mango moussepeanut-Butter pie

$15

Apollo Diner3 Southerberry Drive, Milton, 893-3313


a p p e t i z e r

Green SaladSoup of the Day

Greek Salad

e n t r é e

Vermont roast-Turkey CasseroleLocal turkey, Cabot cheddar and apples, baked en casserole

pastitsioGreek lasagna made with ground beef, lamb, noodles and kasseri cheese

d e s s e rt

Chef’s Choice

$15

Apollo Diner

Athena’s Diner17 Swanton Road, St. Albans, 528-8400

Choose one entrée.

a p p e t i z e r

Greek Salad

e n t r é e

Braised lamb ShankServed with rice pilaf and vegetable du jour

Baked moussaka

d e s s e rt

Chef’s Choice of Dessert

$15

Athena’s Diner

St. aLBanS • nortH Hero • SoutH Hero

find foodie eventS

vermont restaurant

week.com

april 29-may 5

21

One Federal1 Federal Street, St. Albans, 524-0330


a p p e t i z e r

FricklesBeer-battered and fried pickles served with a zesty ranch dipping sauce

House SaladDressed with a maple-balsamic vinaigrette

e n t r é e

Butternut-Squash ravioli With carmelized onion, Granny Smith apple and grilled chicken in a

whole-grain-mustard cream sauce (vegetarian option available)

Seafood NewburgOver rice pilaf

Cast-iron Seared New york Strip SteakWith Burgundy herbed compound butter, cheddar smashed potatoes

and vegetable

d e s s e rt

Flourless Chocolate Torte

$25

Blue Acorn84 North Main Street, St. Albans, 527-0669

Choose one appetizer and one entrée. Closed Sunday and Monday.

a p p e t i z e r

Southwest Spring rollSouthern flavors rolled into one

with pulled pork, black beans and cheddar, served with chef

Glenn’s signature barbecue sauce on the side for dipping

Blackened-Shrimp CocktailWith Creole rémoulade

Herb-Crusted Cheddar With Blueberry Cream

Garnished with vegetable pilaf

e n t r é e

Crêpe de la merShrimp, scallops and crab simmered in sweet-vermouth cream with leeks

and fresh tomatoes

SoCo BBQ SteakTender steak grilled to your liking,

brushed with chef Glenn’s signature sauce

Sun-Dried-Tomato-mushroom risotto

Medley of mushrooms with fresh herbs and sun-dried tomatoes,

tossed in our al dente risotto with crumbled Gorgonzola cheese

d e s s e rt

Warm indian puddingWith caramel-brandy glaze and

Chantilly whipped cream

Fritters FosterAll the flavors of table-side

bananas Foster, deep-fried inside a fritter and served with a rich

Captain Morgan rum sauce

$25

North Hero House Inn & Restaurant

3643 West Route 2, North Hero, 372-4732


a p p e t i z e r

Heirloom-Beet SaladWith Vermont goat cheese

misty Knoll Farms Chicken Galantine

EscargotsParisian style, with absinthe

e n t r é e

(All entrées prepared using the sous-vide cooking technique, which

preserves the integrity of ingredients and enhances flavor and moistness.)

pork TenderloinWith apple-cider demi-glace,

parsnip purée, haricots verts and blueberry gastrique

Filet mignonWith duck-based Port demi-glace, carrots, pearl onions, parsnips and

fingerling potatoes

alaskan HalibutWith orange beurre blanc,

fennel, carrots, pearl onions and basmati rice

Deconstructed Vegetarian Soup

Mushrooms, chive-tied carrots, fennel, pearl onions and fingerling

potatoes served over vegetarian risotto in vegetable broth

d e s s e rt

Crème Brûléeraspberry mousse in a Chocolate CupHousemade Sorbet

or ice Cream

$35

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


a p p e t i z e r

mixed-Green and arugula Salad

With house-spiced pecans, fresh strawberries, Vermont Butter &

Cheese Creamery goat cheese and house balsamic vinaigrette

Crab CakesWith mango-chutney aioli

pEi musselsSteamed in white wine, garlic,

butter and lemon with Kalamata olives and tomatoes

Veggie Spring rollsWith spicy aioli

e n t r é e

macadamia-Crusted Chicken Breast

With caramelized-onion-and-arugula risotto and honey-

mustard drizzle

mixed GrillQuail and barbecue shrimp with

Asiago-and-green-onion potato cake and mixed-green salad

Caramelized U-10 Sea Scallops

With coconut curried chickpeas, baby spinach and tomatoes

pan-roasted Duck BreastWith fresh-strawberry-and-green-onion risotto, whole-grain mustard

and pomegranate glaze

d e s s e rt

island Homemade ice Cream pink Grapefruit Sorbet

Brownie SundaeVermont Brownie Company’s

signature brownie, vanilla Island Homemade Ice Cream and house

hot chocolate sauce

$25

ricH

mond

• w

aitS

fieL

dapril 29-may 5

22

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

Note: Each evening, this restaurant will offer 3-courses from its entire menu to Restaurant Week diners.

Menus change daily. Closed Sunday and Monday.

SampLe menus m a l l p l at e s

Foraged ramp and Fiddlehead BruschettaWith Tarentaise cheese and

herb salsa

Vermont Steak TartareWith Half Pint Farm tiny greens

and crispy potatoes

Grilled mushroom SaladWith miner’s lettuce and

roasted fennel

l a r g e p l at e s

Crawford Family Farm Veal meatloaf

With foraged mushrooms and spring vegetables

Wild King SalmonWith roasted tomato relish, lacinato

kale and buttered carrot purée

Grilled Boyden Farm Flatiron Steak Frites

With grilled red onions and tarragon aioli

maplebrook ricotta GnocchiWith ramps, grilled asparagus

and tarragon

s w e e t p l at e s

molten Chocolate CakeWith Zinfandel cherry sauce and

cherry-vanilla ice cream

Vanilla-Bean Crème Brûlée and Sea-Salted

Shortbread Cookies

$35

Toscano Café Bistro27 Bridge Street, Richmond, 434-3148

Choose one dish from each course. Closed Monday.

a p p e t i z e r

Creamy potato-Garlic SoupCrispy artichoke Hearts

With lemon aioli and fresh greens

Toscano Crostini du JourOn Red Hen Baking Company bread

s a l a d

petite market Salad of mixed lettuces

With choice of fresh herb vinaigrette, creamy dill, or oil and

vinegar dressing

petite Caesar SaladWith Asiago and garlic-

herb croutons

e n t r é e

Chicken picattaWith artichoke hearts, sun-dried tomatoes and capers in a white-

wine-lemon sauce

Wild-mushroom ravioliWith Gorgonzola cream, roasted

garlic, spinach and walnuts

Vermont-maple-Brined pork Chop

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

sautéed vegetables

d e s s e rt

Cappuccino Chocolate mousse

Crème Brûlée

Both served with Equal Exchange organic gourmet coffee or choice of a

variety of teas.

$35

Big Picture Café and Theater48 Carroll Road (off Route 100), Waitsfield, 496-8994


s m a l l p l at e s

Greek SaladCrisp romaine, tomatoes, red onion,

cucumbers, olives and Vermont Butter & Cheese Creamery feta

tossed in herb vinaigrette

SpanakopitaPhyllo pastry, spinach, onions and

feta, served with tzatziki sauce and mixed-green salad

Hummus and Olive plateHousemade hummus and marinated

olives served with Red Hen Bread

e n t r é e

lamb Keftedes Greek lamb meatballs served

with lemon, herb couscous and grilled eggplant

mediterranean Tilapia BakeBaked tilapia served over a medley

of oven-roasted potatoes, tomatoes, olives, artichokes and capers with

lemon and fresh herbs

Falafel pita SandwichWith greens, shredded carrots and

optional jalepeños, served with tzatziki and tabbouleh salad

d e s s e rt

BaklavaMaple syrup, honey and a mix

of nuts make this classic sweet treat Vermont-style

Big picture’s maple-Donut Bread pudding

(Not Greek, but awesome and sweet!)

$25

The Mad Taco2 Village Square, Waitsfield, 496-3832

TamaleChoose al pastor, smoked chicken or

roasted pepper and cheese

Taco plateChoice of eight different varieties, including chile

Colorado with avocado and onion; roasted squash with black beans and slaw; and fresh mahi mahi

with avocado and slaw

One pint of Tortilla Soup

$15find uS on faceBook

post your



yours.



waterBury

find foodie eventS

vermont restaurant

week.com

april 29-may 5

23

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

Note: To best utilize the freshest seasonal produce, the chef will change his

three-course menu nightly.Closed Sunday and Monday.

SampLe menua p p e t i z e r

Fried OystersWith tarragon aioli, lemon and parsley

local Cornmeal and Duck Sausage

With sunny-side-up Gopher Broke Farm duck egg

radicchio and apple SaladWith buttermilk, Jasper Hill blue

cheese and pecans

e n t r é e

laplatte river angus Farm Hanger Steak

With local russet potato, kale gratin and red wine

Cast-iron-Seared Sea Scallops

With organic Maine beans, braised fennel and house jowl bacon

Goat’s milk GnocchiWith king trumpet mushrooms,

celery root and pine nuts

d e s s e rt

local Cheese plate

$35

Ocha Thai6 North Main Street, Waterbury, 244-7642

Choose one dish from each course. No substitutions. Full descriptions online. Closed Monday.

$25 dinnera p p e t i z e r

Fried Vegetable Spring rollspot Stickers

Fried Wonton

s o u p

Tom Kha With Chicken or Tofu

Seaweed Soup

e n t r é e

Spicy Gingermussamun Curry

pad Thai

d e s s e rt

Coconut ice Cream

$35 dinnera p p e t i z e r

Chicken SataeChicken on a stick served with both

peanut and cucumber sauces

Dragon StickMarinated shrimp wrapped in crispy egg noodles served with

plum-and-chile sauce

s o u p

Tom yum GoongTom Kha Goong

e n t r é e

Duck BasilHalf of a boneless, crispy duck stir-fried with brown sauce, garlic, basil

leaves, bell peppers and chile

mango CurryTwo lovers

Stir-fried chicken and shrimp with snow peas, scallion and cashew nuts

d e s s e rt

Fried Banana With Coconut ice Cream

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

Choose one entrée and one dessert.

a p p e t i z e r

Baby-Spinach SaladWith Gorgonzola cheese, candied walnuts, grape tomatoes and bacon

crumbles, drizzled with a homemade Vermont-maple Dijon vinaigrette

e n t r é e

Tilapia TacosCalifornia cuisine with an Arvad’s twist — the tilapia is crusted in

spicy corn, then baked

Chipotle Chicken BakeGrilled chicken tossed with broccoli, grape tomatoes, jalapeños and penne

pasta, finished with chipotle Alfredo sauce and baked with Cabot cheddar cheese

roasted Garlic, portobello and Spinach pastaPortobello mushrooms, baby spinach and grape tomatoes sautéed in olive oil

and finished with sherry, roasted garlic and a touch of heavy cream, tossed with penne pasta

d e s s e rt

Tollhouse pieHomemade apple Crisp

$25

� eers� rsrsrto Restaurant Week!

4x5.5-FarrellDist2011RW.indd 1 4/14/11 12:41 PM

wate

rBur

y •

wate

rBur

y ce

nter

• S

towe

tweet your eating

adventureS!Tag your

tweets with#vtrw


april 29-may 5

24

The Reservoir1 South Main Street, Waterbury, 244-7827


a p p e t i z e r

plum-Tomato- and-Basmati Bisque

Served with Cabot cheddar crouton

mixed-Green SaladWith candied-walnut-encrusted Vermont chèvre, roasted beets,

parsnip chips and maple- balsamic dressing

e n t r é e

Country Fried SteakWith garlic mashed and McKenzie of

Vermont sausage and pepper gravy

meatloafMade with PT Farm beef and Sugar Mountain pork, served

with mashed potatoes and mushroom gravy

Shrimp-Stuffed atlantic HaddockWith basmati rice and

Creole cream sauce

d e s s e rt

Chai-Tea panna CottaWith seasonal berries

apple StrudelWith cinnamon ice cream

$25

RESERVOIRRESERVOIR The The

Downtown Waterbury - 244-7827

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

Closed Tuesday.

m a p l e & r a m p ta s t i n g m e n u

rabbit-and-ramp TerrineWith maple mustard

maple-Smoked TroutWith heirloom-bean salad and pickled-ramp crème fraîche

maple-Glazed pork loinWith potato-ramp roesti and creamed mushrooms

maple puddingWith rhubarb compôte, Chantilly cream and maple sugar

Green mountain Coffee roasters or Vermont artisan Tea selections

$35

Frida’s Taqueria and Grill128 Main Street, Stowe, 253-0333

$10 LuncH SpeciaLEnsalada mixta or Sopa del Día

Daily choices have included pozole, tortilla soup or cream of cauliflower

GorditaGluten free, crispy on the outside and fluffy on the inside,

filled with pork, chicken or refried beans

$25 dinnerIncludes all dishes.

EscabechePlate of assorted pickled vegetables

Empanadas de platano100% plantain pastry filled with puréed beans and cheese,

garnished with avocado-tomatillo salsa

EnchiladasSpecial fillings all week, including Maine crabmeat and local rabbit

postresChoose churros, tres leches cake or silk pie

Norma’s Restaurant at Topnotch Resort

4000 Mountain Road, Stowe, 253-6445


a p p e t i z e r

Crab and prosciuttoWith watercress and charentais melon

Baby-Gem-lettuce SaladWith spun spring cucumbers, Bermuda onions

and honey-Dijon dressing

e n t r é e

Grilled Dayboat HalibutWith spring radishes, beta carrots and local fiddlehead fern bisque

pT Farm lamb lollipopsWith peas and their greens and minted aioli

d e s s e rt

roasted-Strawberry GaletteWith rhubarb and candied ginger milkshake

$35

Stowe

find foodie eventS

vermont restaurant

week.com

april 29-may 5

25

Solstice at Stowe Mountain Lodge7412 Mountain Road, Stowe, 760-4735


a p p e t i z e r

mushroom “Cappuccino” Soup With truffle foam

Farmers market Salad With goat-milk yogurt

e n t r é e

Boyden Beef BologneseWith housemade ricotta

roasted misty Knoll Farms ChickenWith smoked polenta

Slow-Baked Salmon With heirloom beans, spring onions and local mushrooms

d e s s e rt

lava Chocolate CakeWith vanilla-bean ice cream

mcintosh apple Beignets With maple syrup

$35

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

f i r s t

Garden Salad or Caesar Salad

s e c o n d

Garlic Knots Fresh-baked dough wrapped around fresh garlic, mozzarella and

Parmesan cheeses, and basil and spices, served with a side of red sauce

t h i r d

large Two-Topping pizzaYour choice of toppings

$25

Santos Cocina Latina311 Mountain Road, Stowe, 253-3110

Menu available April 29-May 4. Special Cinco de Mayo menu on May 5. Santos’ signature cocktails, including mojitos, passion-fruit caipirinhas, san-gria and draft beer discounted throughout Restaurant Week. Closed Sunday.

a m u s e B o u c h e

Chef’s Daily Selection

f i r s t c o u r s e

Ensalada mixtaFresh mixed greens, roasted piquillo peppers, marcona almonds, pickled corn, avocado, oven-dried tomatoes,

red onions and Spanish-sherry-maple vinaigrette

Chupe de VegetalesPeruvian vegetarian soup,

with ají Amarillo, Lima beans, poached egg and huacatay

s e c o n d c o u r s e

Cebiche de la CasaChef ’s daily ceviche creation

Empanada VegetarianaBaked empanada filled with

asparagus al ajillo and oven-dried tomato pico de gallo

t h i r d c o u r s e

Santos-Style Vegetarian paellaDaily chef-selected ingredients

prepared with bomba rice

pescado del DiaFish of the day with root-vegetable

tamal and Caribbean tomato-criolla sauce

Churrasco a la parrillaGrilled skirt steak, Cuban baked rice

casserole and roasted-red-tomato chimichurri

fo u rt h c o u r s e

pie de limónMariel’s Key lime pie

Flan de Coco y QuesoChamplain Valley Creamery cream

cheese and coconut flan with Mount Mansfield Maple whipped cream

Soufflé de ChocolateChocolate soufflé with dulce de leche Anglaise

$35

a good mouthful… a GREAT honor!

bonne boucheD E F I N I N G :

bonne boucheD E F I N I N G :

bonne bouche

Websterville, Vermont 05678 • vermontcreamery.com

VBCC 7D RESTAURANT WEEK AD: 4" x 5.5": April, 2011

4x5.5-VTButterCheeseRW2011.indd 1 4/18/11 2:00 PM

morr

iSvi

LLe

• mo

ntpe

Lier

april 29-may 5

26

Positive Pie 222 State Street, Montpelier, 229-0453


a p p e t i z e r

portobello Truffle FriesTempura-battered portobello

mushrooms, Parmesan Reggiano, sea salt and truffle aioli

Calamari and rock Shrimp Frito misto

Crisp fried calamari and rock shrimp with baby arugula over roasted

tomato-ginger chutney with balsamic reduction

insalat di CampoBaby mixed greens tossed with

spinach, roasted beets, walnuts and Vermont Butter & Cheese Creamery

goat cheese with apple-cider vinaigrette

e n t r é e

penne con Crimini PT Farm beef, crimini mushrooms, roasted tomato, caramelized onions and Gorgonzola cheese over penne

porcini pomodoroPorcini mushrooms, grilled eggplant,

wilted spinach and housemade pomodoro sauce over linguine

Salmon panzanellaOrganic Shetland salmon seasoned

and caramelized and served over panzanella, finished with an

arugula- pesto salad

d e s s e rt

CannoliTiramisu

Cheesecake

$25

Salt207 Barre Street, Montpelier, 229-6678

French-pressed coffee or tea are included. Additional seasonal dishes may be avail-able. All meats are local. Choose one dish from each course. Closed Monday.

f i r s t

amuse Bouche

a p p e t i z e r

Salt Snack plateA variety of small bites, including housemade chips and dip, stuffed

eggs, mini meatballs, and an additional assortment of nibbles

pan-Seared Diver ScallopsWith blood-orange hollandaise

and pea shoots

Sugar-Snap SoupWith lemon crème fraiche

e n t r é e

All entrées come with spring salad.

liver-Sausage ravioliWith nutmeg cream sauce and chard

Fresh Fettucine With Spring Vegetables

pan-Seared pork ChopWith mushroom-and-wild

-leek risotto

Duck Breast and leg ConfitWith sherry apricot sauce and

herbed heirloom beans

d e s s e rt

maple puddingWith salted cashew brittle

meyer lemon Curd With meringue

Flourless Chocolate CakeWith smoked marshmallow topping

$35

The Bee’s Knees82 Lower Main Street, Morrisville, 888-7889

Choose one dish from each course. Closed Monday.

a p p e t i z e r

Smoked-Salmon CanapésHouse maple-smoked salmon on

Elmore Mountain Bread with herbed compound butter

red and Golden BeetsWith blood orange, toasted pecans and Bayley Hazen blue cheese on a

bed of arugula

Do Nothing Farm Bacon Fritters

Served with chive crème fraiche

e n t r é e

misty Knoll Farms Statler Chicken Breast

Stuffed with Applecheek Farm andouille sausage, served with fresh

pesto risotto, sautéed Swiss chard and chicken gravy

applecheek Farm Cured and Smoked Beef Brisket

Served with herbed, roasted potatoes, maple-glazed carrots,

braised kale and Burgundy butter

Forest-mushroom and roasted-root pot pie

Served with an organic side salad

d e s s e rt

Cooked Saffron milk puddingWith maple liqueur sauce

Champlain Orchards apple Fritters

Served with IC Scoops vanilla ice cream, cider reduction and

mint chiffonade

$35

The Skinny Pancake Montpelier

89 Main Street, Montpelier, 262-2253

a p p e t i z e r

Salad of local GreensWith Fat Toad Farm cinnamon caramel, Jasper Hill Farm

Bayley Hazen Blue, toasted hazelnuts, and Vermont-cranberry-and-apple vinaigrette

e n t r é e

red-Wine-Braised Vermont-raised Beef Short ribs Butterworks Farm rye, Cabot clothbound cheddar

and kale au gratin, and wild leeks

d e s s e rt

american Cookie plateWith a Wilcox and Rookie’s root beer float

$25

find uS on faceBook

post your



yours.



montpeLier • BrookfieLd • randoLpH • quecHee

find foodie eventS

vermont restaurant

week.com

april 29-may 5

27

Three Penny Taproom108 Main Street, Montpelier, 223-8277

Note: To best utilize the freshest seasonal produce, the chef will change his menu daily. The lunch deal will be honored between 11 a.m. and 3 p.m.

Monday through Friday, and 1 p.m. to 4 p.m. on Saturday and Sunday.

$10 LuncH SpeciaL (SampLe menu)Choose two items from the entire menu.

s m a l l i t e m

Horseradish pickled BeetDilly Deviled Egg and

pea Greens

s a l a d

Soft Winter Wheat Berries, Golden raisins and mint

s o u p

Chicken Borscht

s a n dw i c h

maple-roasted pork Belly, Sauerkraut and Grain

mustardraclette and pickled

Sun-Dried plum

toa s t

Namaste Braised rabbit, pumpernickel and Spring

Greens

c h e e s e

phenomenology Washed Winnemere

Bayley Hazen Blue and maple Sap Fig

Camembert and apricot With Black-Tea preserve

Trap Door Bakehouse & Café176 Waterman Hill Road, Quechee 698-8075

Closed Monday and Tuesday.

a p p e t i z e r

Greek Salad

e n t r é e

Choose two Greek mezes.

SpanakopitaFlaky phyllo with spinach and feta

pita NafpliouFlaky phyllo dough filled with feta,

semolina and Parmesan

TaramokeftedesTarama (fish roe) cakes made with potato and fresh herbs,

served with lemon

DolmathesGrape leaves stuffed with rice,

onions and fresh herbs

BourekiaFlaky phyllo dough filled with

aromatic beef

pastistioLayers of egg noodles and aromatic meat sauce, topped with béchamel

d e s s e rt

Choose one.

BaklavaMade with walnuts

risogaloGreek rice pudding topped

with cinnamon

KourambiedesGreek butter cookie with a clove

$10 LuncH SpeciaL

Ariel’s Restaurant29 Stone Road, Brookfield, 276-3939

Choose one dish from each course. Coffee, tea, decaf and a tasty gift to take home are included. Closed Monday and Tuesday.

Ariel’s Restaurant

a p p e t i z e r

Wild-leek-and-potato SoupWith fried ramp dumplings

Whole-leaf Caesar SaladRomaine lettuce, shaved Pecorino

cheese, sourdough croutons and alici (marinated anchovies)

Crab Cake in Kataify pastryServed with arugula and citrus salad

with agave-lime vinaigrette

e n t r é e

Grilled Greenfield Highland Beef Flatiron Steak

Served with Manchego cheese scalloped potatoes, wilted spinach

and Romesco sauce

Crispy Sautéed Skate WingServed with brown butter sauce,

fried capers and Asian greens with warm bacon vinaigrette

Confit of Vermont ChickenWith wild mushrooms and herb jus, served with ragout of new potatoes

and spring greens

Vermont ricotta Gnocchi With Spring Vegetables

With tarragon chimichurri and Parmesan tuile

d e s s e rt

plum-Cardamom Crisp With Buttermilk SorbetChocolate passion-

Fruit mousse

$35

Three Stallion Inn & Restaurant665 Stock Farm Road, Randolph, 728-5575

Choose one dish from each course. Closed Sunday-Tuesday.

a p p e t i z e r

Gaylord Farm Beef QuesadillaWith roasted-red-pepper salsa and avocado

maine Jumbo Blue musselsIn chipotle-mango broth with grilled crostini

Baby-Spinach and Spring GreensTossed in citrus vinaigrette, with Vermont chèvre, roasted pears and pecans

e n t r é e

perry Family Farm Smoked HamWith Yukon gratin with Blythedale Farm Gruyère and apple chutney

Baked misty Knoll Farms Chicken BreastStuffed with wild mushrooms and figs, with Gristmill Farm polenta

and Port demi-glace

Duck ConfitWith sweet-potato gnocchi, Boucher Family Farm Gore-Dawn-Zola

and caramelized onions in thyme broth

d e s s e rt

Triple Chocolate ThreatChocolate mousse cake covered in dark-chocolate ganache

apple parcelApples and almond paste baked in puff pastry with apricot glaze and

Strafford Organic Creamery ice cream

$35

FP-VFCU2011RW.indd 1 4/13/11 1:49 PM

Documents

2011 Vermont Restaurant Week