2012 Vermont Restaurant Week

APRIL 27-MAY 4

MENU & EVENT GUIDEAPRIL 27-MAY 4, 2012

vermontrestaurantweek.comM E D I A S P O N S O R S

P R E M I E R S P O N S O R S O F F I C I A L W I N E & B E E RB Y B A K E R D I S T R I B U T I N G

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

Chefs, farmers and foodies will converge to celebrate the state’s vibrant local food culture during the 3rd Annual Vermont Restaurant Week.

For eight days, 80+ restaurants in Burlington, Stowe, Montpelier, Rutland and beyond will o� er special prix-fi xe

menus at one of three price points — $15, $25 or $35 per person — depending on the fare. Try lunch specials for $10 or less.

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

A packed week of foodie events (see pages 4-5) kicks o� on Thursday, April 26, with the Sweet Start Smackdown, a festive dessert competition among 10 of the state’s most talented pastry chefs, at the Higher Ground Ballroom in South Burlington. Scores from celebrity judges and attendees decide which concoction will be awarded Vermont Restaurant Week’s Signature Sweet.

On Sunday evening April 29 at Palace 9 Cinemas, fi lm fans will enjoy a revival of Ang Lee’s classic Eat Drink Man Woman and sample authentic Chinese

dumplings, Dreaming Tree Wines and Wolaver’s Fine Organic Ales at the prescreening cocktail hour. Renowned Tomatoland author Barry Estabrook and food writer Marialisa Calta will meet up at Burlington’s New Moon to present “Unlocking the Food Chain,” a Monday evening salon exposing the hidden lives of the foods we eat. Teams of rowdy food-trivia fanatics compete for prizes during Tuesday night’s popular Culinary Pub Quiz at Nectar’s in Burlington. Restaurant Week’s Friday evening fi nale introduces suds lovers to the up-and-coming beer cocktail at “Booze ’n’ Brews.” A brewer from Otter Creek

Brewing Co. leads a demonstration and tasting of the trendy libations at Burlington bar Red Square.

A� ordable childcare is also part of the deal. Parents can enjoy a quiet dinner for two knowing their kids are safe and supervised at the Greater Burlington YMCA. Professional, trained childcare providers will be on duty the evenings of Friday, April 27, and Saturday, April 28. See page 5 for pre-registration details.

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

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

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

Vermont Restaurant Week coincides with

publication of the 2012 edition of 7 Nights: � e

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

the year at hundreds of locations in central and

northern Vermont.

APRIL 27-MAY 4T O B E N E F I T

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

a field-to-fork festival!

FIND FOODIE EVENTS

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LUNCH DEALSAugust First .............................. 7Barkeaters Restaurant ..........16Big Picture Café and � eatre 22Bluebird Tavern ..........................7Café Provence ......................... 19Charlie’s Rotisserie & Grill .....12City Market/Onion River Co-op .. 7Connie’s Kitchen ....................24Cosmic Bakery & Café ...........25East Side Restaurant, � e ....24El Cortijo Taqueria y Cantina ....8Farmhouse Tap & Grill, � e .... 9Foundry Pub & Grille, � e ..... 27Frida’s Taqueria and Grill ......23Mexicali Grill & Cantina .........14New Moon ............................... 10Our House Bistro.................... 13Pauline’s Restaurant & Café .12Pulcinella’s ...............................12Shepard’s Pie Restaurant .....20Sweetwaters ............................ 11� ree Penny Taproom ........... 27� ree Tomatoes Trattoria —Burlington ............................... 11� ree Tomatoes Trattoria —Williston .................................. 11

$15/PERSONCafé Provence ......................... 19Charlie’s Rotisserie & Grill .....12El Cortijo Taqueria y Cantina ....8Farah’s Place ............................. 9Our House Bistro.................... 13Pauline’s Restaurant & Café .12Prohibition Pig ........................21Pulcinella’s ...............................12Reservoir, � e ..........................21Steeple Market .......................25� ree Penny Taproom ........... 27Two Brothers Tavern ............. 18Union Jack’s .............................12

$25/PERSONBar Antidote ............................17Barkeaters Restaurant ......... 16Bearded Frog, � e .................. 16Belted Cow Bistro, � e .......... 15Big Picture � eater and Café . 22Black Door, � e ...................... 26Black Sheep Bistro..................17

Bobcat Café and Brewery ..... 18Café Provence ......................... 19Cosmic Bakery & Café .......... 25Daily Planet, � e ......................8Das Bierhaus.............................8Duino! (Duende) .......................8East Side Restaurant, � e ... 24El Gato Cantina ........................9Farah’s Place .............................9Farmhouse Tap & Grill, � e ....9Foundry Pub & Grille, � e .....27Frida’s Taqueria and Grill ..... 25Junior’s Italian ........................ 14Kismet .................................... 26La Villa Bistro & Pizzeria ...... 16Mad Taco, � e (Montpelier) 26Mad Taco, � e (Waitsfi eld) ...22Mexicali Grill & Cantina ........ 14Morgan’s Pub & Grill at the � ree Stallion Inn ................. 20One Federal Restaurant & Lounge .................................... 25Our House Bistro.................... 13Pauline’s Restaurant & Café 12Pie in the Sky ......................... 23Piecasso Pizzeria & Lounge 23Prohibition Pig ....................... 21Pulcinella’s .............................. 12Rí Rá Irish Pub ........................ 10Scuffer Steak & Ale House .... 11Shanty on the Shore .............. 11Shepard’s Pie Restaurant .... 20Sweetwaters ............................ 11Texas Roadhouse ................... 14Trader Duke’s .......................... 13Two Brothers Tavern ............. 18Village Cup, � e ...................... 15Windjammer Restaurant and Upper Deck Pub...................... 13Wooden Spoon Bistro ........... 13

$35/PERSON3 Squares Café ........................17A Single Pebble ........................6American Flatbread Burlington Hearth ...................6Arvad’s Grill and Pub ............ 20Bar Antidote ............................17Belted Cow Bistro, � e .......... 15Blue Paddle Bistro ............... 25Bluebird Tavern ........................ 7Café Provence ......................... 19Caroline’s Fine Dining ............ 15Church & Main .......................... 7Farah’s Place .............................9Harrington House Inn and Restaurant ............................. 20Hen of the Wood at the Grist Mill .................................. 21Hourglass at Stowe Mountain Lodge ...................................... 23Kitchen Table Bistro, � e .....22L’Amante ....................................9Lago Trattoria & Catering ... 24Le Belvédère .......................... 24Leunig’s Bistro ........................ 10Michael’s on the Hill .............. 21Monty’s Old Brick Tavern ...... 14Pistou ....................................... 10Positive Pie 2 ......................... 26Red Clover Inn & Restaurant, � e ...................... 19Salt ...........................................27Starry Night Café ....................17� ree Tomatoes Trattoria —Rutland .................................... 19Toscano Café/Bistro ..............22Tourterelle .............................. 18

PARTICIPATING RESTAURANTS PARTICIPATING RESTAURANTS

HNGRY 2 GIV? Donate $10 to Vermont Foodbank right now

from your mobile phone:

text FOODNOW to 52000

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

Browse menus on your phone at:m.vermontrestaurantweek.com

Culinary Pub QuizPlay seven rounds of delicious trivia — including questions about food in music and movies. Hosted by Nectar’s and emcee’d by Top Hat Entertainment, the evening promises plenty of prizes and mountains of gravy fries. Arrive early, 25 tables go fast. Teams encouraged.

Tuesday, May 1, 7:30-10 p.m. at Nectar’s, 188 Main Street, Burlington. Free.

A Food Salon: Unlocking the Food ChainLast year, ac-claimed food writer Barry Estabrook’s book Tomato-land ignited a national dia-logue on indus-trial agriculture. In her books and nationally syndicated food column, food writer Marialisa Calta has ex-plored the food we bring home to our families. Together, they’ll discuss the surprising, hidden stories behind the food we eat, and how we can make better choices for our bodies and our planet.

Complimentary light snacks served at the salon. Beverages from Dreaming Tree wines and Vermont’s own Wolaver’s Fine Organic Ales available for purchase.

Monday, April 30, at New Moon Café, 150 Cherry Street, Burlington. 5:30-7 p.m. $5 donation.

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Booze ’n’ Brews: Meet the Beer CocktailBeer cocktails are the hottest bar trend you might not have heard of. If you’ve never sipped a Michelada — or even a Black Velvet— then join Otter Creek head brewer Mike Gerhart and Red Square mixologists as they blend Wolaver’s ales into uncommon and deli-cious libations.

Friday, May 4, 6-8 p.m. at Red Square, 136 Church Street, Burlington. Free.

SmackdownSmackdownDessert comes fi rst

at this Restaurant Week-eve kicko�

battle where 10 pastry chefs from every corner of the state compete while foodies feast. Combined scores from celebrity judges — Ben & Jerry’s cofounder Jerry Greenfi eld and pastry chef/author Gesine Bullock-Prado — and votes from you decide the winner of Vermont Restaurant Week’s Signature Sweet. Guests have two hours to taste every tempting dessert, and three tokens with which to choose their favorites — all while enjoying a cash bar and Latin jazz from Burlington psychotropical band Guagua.

Thursday, April 26, 5:30-8:30 p.m. at Higher Ground Ballroom, 1214 Williston Road, South Burlington. Tickets: $8 advance/$10 day of, highergroundmusic.com.

• Robert Alger, Trapp Family Lodge (Stowe)

• Miguel Bernard-Rivera, Chef Papi Gluten Free (Burlington)

• Terry Coolbeth, Connie’s Kitchen (Hardwick)

• Theodora Damaskos, Trap Door Bakehouse & Café (Quechee)

• James Gioia, the Pitcher Inn (Warren)

• Natasha Jerabek, Crazy Russian Girls Bakery (Bennington)

• Jesse Lauer, the Bearded Frog (Shelburne)

• Nick Mahood, Cloudland Farm Restaurant (North Pomfret)

• Mike McCarthy, Cosmic Bakery & Café (St. Albans)

• Phil Merrick, August First (Burlington)

SPECIAL EVENTS

The Chef -testants

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THURSDAY, APRIL 26SWEET START SMACKDOWN

Dessert comes fi rst at this Restaurant Week-eve kickoff where 10 pastry chefs from every corner of the state compete and foodies feast. Higher Ground Ballroom, 1214 Williston Road, South Burlington. 5:30-8:30 p.m. Tickets: $8 advance, $10 day of, highergroundmusic.com or 802-652-0777.

FRIDAY, APRIL 27PARENTS NIGHT OUT Affordable care for

children ages 2 through 12 at the Greater Burlington YMCA, 266 College Street, Burlington. 6-8:30 p.m. $10 members, $14 nonmembers. Preregistration required: 862-9622.

SATURDAY, APRIL 28PARENTS NIGHT OUT Affordable care for

children ages 2 through 12 at the Greater Burlington YMCA, 266 College Street, Burlington. 5:30-8 p.m. $10 members, $14 nonmembers. Preregistration required: 862-9622.

*SPRING INDOOR FARMERS MARKET Buy local meat, cheese, bread and baked goods, early microgreens and seedlings, lamb, fi ber and herbal products, tea, chocolates, hot sauces, soaps, clothing and jewelry. Also featuring live piano music and a playground. Big Picture � eater and Café’s Red � eater, 48 Carroll Road, Waitsfi eld. 10 a.m.-2 p.m. Info, 496-8994.

SUNDAY, APRIL 29FOODIE FLICK: EAT DRINK MAN WOMAN

Prescreening cocktail hour with free Chinese delicacies from A Single Pebble and cash bar. See description at left. Palace 9 Cinemas, 10 Fayette Road, South Burlington. Cocktail hour 4:30 p.m., showtime 5:30 p.m. $7. Info, 864-5610.

MONDAY, APRIL 30A FOOD SALON: UNLOCKING THE FOOD CHAIN

Food writer Barry Estabrook, author of Tomatoland, and author Marialisa Calta explore the hidden life of food. New Moon, 150 Cherry Street, Burlington. 5:30-7 p.m. $5 donation. Info, 864-5684.

TUESDAY, MAY 1CULINARY PUB QUIZ Arrive early for seven

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

*MAY DAY DINNER: THE FISHMONGER AND THE PRINCE OF PORK A fi ve-course dinner paired with wines from southern Italy, supplied by Calmont Beverage and Vermont Wine Merchants. Ethan Wood of Wood Mountain Fish and Healthy Living Market’s butcher Frank Pace present four courses of seasonal, sustainable seafood and Vermont-raised pork. � ree Tomatoes Trattoria, 83 Church Street, Burlington. 6 p.m. $65 inclusive. Reservations required, 660-9533.

WEDNESDAY, MAY 2*ARVAD’S PUB QUIZ Hosted by Top Hat

Entertainment, sponsored by Long Trail Brewing. Arvad’s Grill & Pub, 3 South Main Street, Waterbury. 7-9 p.m. Free. Info, 244-8973.

IN THE SEASONAL MARKET KITCHEN WITH MICHAEL BENOIT Get hints about buying the freshest in-season produce. Healthy Living Market & Café, 222 Dorset Street, South Burlington. 5:30-8 p.m. $20. Register: 863-2569 ext. 1.

THURSDAY, MAY 3SAUCE BOSS: SECRETS OF A SAUCIER

Learn the art of sauce preparation from Nina Lesser-Goldsmith. Healthy Living Market & Café, 222 Dorset Street, South Burlington. 5:30-8 p.m. $45. Register: 863-2569 ext. 1.

FRIDAY, MAY 4BOOZE ’N’ BREWS: MEET THE BEER

COCKTAIL Finish off Restaurant Week with an uncommon selection of adventurous beer cocktails. Red Square, 136 Church Street, Burlington. 6-8 p.m. No cover. Info, 864-5684.

GIRLS NIGHT OUT: ANTIPASTI You and your best girlfriend will work together to cut, cook, mix, measure, marinate and eat your way to an outstanding plate of traditional Italian fi nger foods. Healthy Living Market & Café, 222 Dorset Street, South Burlington. 5:30-8 p.m. $85/pair. Register: 863-2569 ext. 1.

SATURDAY, MAY 5*CINCO DE MAYO @ THE PUMP HOUSE &

HOTEL JAY COURTYARD Live music by Conscious Roots. Mexican street fare: tacos, shrimp and cheddar snakebites, churros, micheladas and, of course, margaritas. Giveaways from LandShark & Bud Light Lime. 830 Jay Peak Road, Jay. 2-7 p.m. Info, 327-2500.

*RICHMOND CHOCOLATE WALK Taste chocolate treats from 20 participating businesses to benefi t Odyssey of the Mind teams at Camels Hump Middle School. Only 250 tickets sold. $20/person. Info and tickets, [email protected].

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

Childcare is available Friday, April 27, from 6 to 8:30 p.m. and Saturday, April 28, from 5:30 to 8 p.m. Food and bever-age are included in the reduced fee: $10 (members), $14 (nonmembers) per child; ages 2 through 12. Participation is limited to 50 children/night. Preregistration is required.

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

Foodie Flick: Eat Drink Man WomanIn Ang Lee’s 1994 Taiwan-ese classic, Eat Drink Man Woman, a wid-owed top chef ’s life revolves around the opu-lent Sunday din-ners he makes for his three adult daughters. The catch — he’s lost his sense of taste. The visual feast features more than 100 Chinese delicacies, sure to heal the family’s broken hearts — and palates.

Arrive early for a free taste of deli-cious Chinese dumplings prepared by A Single Pebble. The cash bar features beverages from Dreaming Tree Wines and Vermont’s own Wolaver’s Fine Or-ganic Ales. And, yes, you can bring your drinks into the theater!

Sunday, April 29, at Palace 9 Cinemas, 10 Fayette Road, South Burlington. Cock-tail hour 4:30 p.m., showtime 5:30 p.m. $7. Info, 864-5610.

* Event is not organized by, nor directly related to, Vermont Restaurant Week.

EVENTS AT A GLANCESPECIAL EVENTS SCHEDULE

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A Single Pebble133 Bank Street, Burlington, 865-5200

A Single Pebble will o� er its special tasting menu for Restaurant Week. The menu is for the entire table and consists of smaller portions of

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

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

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

accommodate special dietary restrictions or allergies.

This is a sample menu. Restaurant Week o� erings may di� er from those listed below.

C H E F’ S S P E C I A L TA S T I N G M E N U

Dim Sum Platter Featuring two types of dumplings

Mock EelDouble-Garlic BroccoliSpicy Three-River SoupBeijing Street Noodles

Local, Crispy Grandmother’s Egg With Hong Kong SauceJasmine-Tea-Smoked Duck

on Rice Cake NoodleEmperor’s Beef

Grand Marnier Prawns Topped with a candied walnut

Coconut-Milk Tapioca Pudding With Fresh Fruit

$35

A

Single Pebble

Restaurant

A

Single Pebble

Restaurant

Menus in this section will be o� ered April 27-May 4. Reservations are recommended for all restaurants. Find reviews, directions and menu details at vermontrestaurantweek.com.

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

Fri., April 27 ............................................................. ................................. ........................................................ .............................. ......................

Sat., April 28 ............................................................. ................................. ........................................................ .............................. ......................

Sun., April 29 ............................................................. ................................. ........................................................ .............................. ......................

Mon., April 30 ............................................................. ................................. ........................................................ .............................. ......................

Tue., May 1 ............................................................. ................................. ........................................................ .............................. ......................

Wed., May 2 ............................................................. ................................. ........................................................ .............................. ......................

Thu., May 3 ............................................................. ................................. ........................................................ .............................. ......................

Fri., May 4 ............................................................. ................................. ........................................................ .............................. ......................

= New to Restaurant Week in 2012

R E S E RVAT I O N

P L A N N E R

American Flatbread —Burlington Hearth

115 St. Paul Street, Burlington, 861-2999

Each course comes with a Zero Gravity beer pairing.

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

Wild-Ramp VichyssoisePitchfork Farm Microgreens

With pickled fennel, asparagus, roasted red peppers, quinoa, Doe’s Leap feta and aged balsamic

E N T R É E O P T I O N S

Choose one of the following fl at dasbreads, or do half-and-half.

Wild-Ramp Purée, Longwind Farm Tomatoes, Pickled Fiddleheads and Doe’s Leap Chèvre

Duclos & Thompson Farm Curried Barbecue Pork, Apricot Chutney and Spicy Cabbage Slaw

D E S S E RT

Maple Bread Pudding With housemade caramel ice cream

$35

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= New to Restaurant Week in 2012

$10 LUNCH SPECIAL E N T R É E O P T I O N S

Shaved-Porchetta SandwichWith black garlic-potato soup

Double BurgerWith herb frites

Roasted-Vegetable FlatbreadTopped with herb goat cheese and herbs, served with a side of greens

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

Baked Spring Onion SoupBaby-Arugula Salad

With beet vinegar, candied almonds and goat cheese

Hot OystersWith foie-gras aioli, cranberry salt

and stinging nettles


Hand-Cut MacaroniWith peas, morels and sheep cheese

Goat BurgerWith Vermont feta, harissa and

spinach pesto

Butter-Poached CodServed with pickled carrot,

rock shrimp and miner’s lettuce

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

Butterscotch Pot de CrèmeWith hazelnut brittle

Cream-Cheese Ice CreamTopped with blueberry sauce

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

Church & Main154B Church Street, Burlington, 540-3040

Closed Sunday and Monday.


Wild-Mushroom CappuccinoWild mushrooms, local cream, spinach and nutmeg foam

Maple-Glazed Pork BellyWinding Brook Farm pork, sunny-side egg and ham

House-Cured Salmon GravlaxWith white asparagus and sauce gribiche


Potato-Crusted Day-Boat CodWith kale purée and chorizo-smoked-paprika oil

Grilled Chicken StatlerWith butter-braised radishes, fi ddlehead pesto and sunchoke silk

English-Pea AgnolottiEnglish-pea and mascarpone fi lling, brunoise carrots, tru� e-butter sauce,

and Parmesan foam


Lemon-Poppy-Seed Strawberry ShortcakePassion-Fruit Panna Cotta

$35

City Market/Onion River Co-op

82 S. Winooski Avenue, Burlington, 863-3659

S P E C I A L S A N DW I C H

Spicy Spring SandwichToasted sourdough bread smeared with spicy pepper relish mayo

and hummus, plus provolone, lettuce, tomato and banana peppers for an extra kick

AVAILABLE VEGETARIAN ($5.99) OR WITH SALAMI ($7.99)

August First149 S. Champlain Street, Burlington, 540-0060

Closed Sunday.

LU N C H S P E C I A L

Cup of SoupChoices change daily

Any Sandwich on Our New Rosemary RollChoices include turkey or ham bistro, curried chicken or tofu salad,

BLT, salmon salad, and veggie and cheese

Chewy Double Ginger Cookie

$10

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Das Bierhaus175 Church Street, Burlington, 881-0600

Closed Monday.

A P P E T I Z E R

Haus SalatOrganic spring greens, crushed walnuts and dried cranberries,

tossed in our homemade Vermont maple-balsamic dressing and topped with freshly grated Romano cheese

and cracked peppercorn


Each entrée comes with choice of one side dish: red cabbage,

käsespätzle, fries, potato salad, grilled asparagus or sautéed green beans.

SauerbratenCuts of bottom round beef

marinated with red wine, aromatic spices and vegetables

Chef’s recommended side: red cabbage

RouladenSlices of hand-tenderized fl ank steak rolled with seasoned brisket, stu� ed

with a blend of bacon, onion and pickles, and served with a tomato-

vegetable sauceChef’s recommended side: käsespätzle

Penne and CheeseWith grilled asparagus

Chef’s recommended side: sautéed green beans

D E S S E RT

Apfel Fritter à la ModeChopped apples are battered and

fried, tossed in cinnamon sugar, then drizzled with our hausmade honey-

bourbon sauce and served with vanilla ice cream

$25

Daily Planet15 Center Street, Burlington, 862-9647


Warm Baby-Leek SaladWith candied pecans, Boucher Family Farm Gore-Dawn-Zola

and sherry vinaigrette

Braised-Short-Rib AranciniWith pomodoro sauce and roasted Anaheim peppers

“Lox Bagel”Arctic char tartare, creamy chèvre and bagel chips


Lamb-Shank SlidersWith kimchee, charred ramp aioli and malt vinegar chips

Potato-Crusted Tofu ChopVermont Soy tofu with rainbow chard and whole-grain mustard crème

Olive-Oil-Poached TunaWith preserved lemon, white-bean-and-pancetta ragout and garlicky kale


Maple-Pecan-Praline Ice Cream SandwichRhubarb-Mascarpone Parfait

$25

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

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

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

CUISINE SCHEDULEA P R I L 2 7 & 2 8

Mediterranean/European cuisine

A P R I L 2 9 & 3 0

South American cuisine/Southern comfort food

M AY 1 & 2

Ethiopian cuisine

M AY 3 & 4

Far East/Asian cuisine

$25

EXAMPLES FROM CURRENT MENUA P P E T I Z E R O P T I O N S

Duende Salad (Vermont)Tostones (Cuba)

Corn Fritters (Thailand)


Mushroom Burger (Nepal)Chicken and Wa� es (USA)

Dancing Noodles (Korea)


Baklava (Mediterranean)Churros (Mexico)

Shin Bo Milkshake (Asia)

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

$10 LUNCH SPECIALTAC O O P T I O N S

Choice of two, served with Spanish rice and frijoles

EspinacasLocal spinach, foraged ramps, house-made queso blanco and salsa taquera

Lonja de PuercoGuajillo-and-honey-glazed local pork belly, Hakurei turnips and

braised cabbage

ClamaresCrispy Rhode Island squid

and organic Maine beans with chimichurri


Copa de SopaCup of tortilla soup, Champlain

Valley Creamery queso fresco and sour cream

Verduras en EscabecheHouse-pickled veggies

EnsaladitaLocal greens and radishes with

scallions, cabbage, sweet potatoes and citrus vinaigrette

TAC O S

Choice of two, served with Spanish rice and frijoles

Options at left.


Flan, Churros or Spicy Brownie

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

$10 LUNCH SPECIAL E N T R É E O P T I O N S

Vermont Soy and Mushroom Burger

With house yogurt, cabbage slaw and local sprouts

Housemade Ham SandwichOn Red Hen Baking Co. baguette,

with Grafton cheddar, house mustard and pickled

red onions

Pasture-Raised-Chicken Salad

With Vermont cranberries, local greens, cloth-bound cheddar

and cider vinaigrette


Green SaladLocal greens, Jericho Settlers Farm baby fennel, Doe’s Leap chèvre and

herb vinaigrette

Marinated Local Spring Vegetables

With pistachios and vinaigrette

Misty Knoll Farms Popcorn Chicken

With buttermilk aioli and local greens


Smoked Jericho Settlers Farm Garlic SausageOn a housemade bun with

Farmhouse sauerkraut

Farmhouse Veggie BurgerWith cabbage slaw, basil aioli and

Pitchfork Farm microgreens

Handmade Maplebrook Farm Ricotta Gnocchi

With foraged mushrooms and spring garlic


Lavender Panna CottaWith shortbread and whipped

crème fraîche

Rhubarb Upside-Down CakeWith Island vanilla ice cream

Chocolate-Stout CakeWith stout anglaise

L’Amante126 College Street, Burlington, 863-5200

To best utilize the freshest seasonal produce, the chef changes the menu daily.

The menu below is a sample. Closed Sunday and Monday.

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

Carpaccio of Roasted Portobello

With arugula and tru� ed aioli

Poached EggWith soft red onions and fried leeks

Pancetta-Wrapped Roasted Prunes

With frisée lettuce, shaved Parmigiano and balsamic reduction

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

Spaghettini, Garlic, Artichokes, Lemon,

Thyme and Chili FlakesPenne Bolognese

Ricotta Gnocchi, Peas, Fava Beans and Oyster

Mushrooms

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

Grilled Hanger SteakWith white-bean purée and

rapini pesto

Grilled Swordfi sh With Caponata

Roasted Leg of LambWith grilled asparagus and red-wine

reduction

$35

El Gato Cantina169 Church Street, Burlington, 540-3095


GuacamoleWith fresh avocado, lime, cilantro,

onion and tomato

Adobo ShrimpGulf shrimp, New Mexican chiles

and avocado salad

Local TaquitosBoyden Farm beef or

Misty Knoll Farms chicken rolled in corn tortillas, crispy fried,

served with house guacamole and local sour cream

Taco SaladFresh greens, black beans, tortilla chips, pico de gallo,

sour cream and guacamole with cilantro-lime vinaigrette


Local ChicharrónesSlow-braised, crispy-fried Vermont

Family Farms pork belly served with sweet-potato and poblano-

pepper mash, topped with red-onion jalapeño vinegar

Vera Cruz-Style Red SnapperSeared red snapper topped with a

sweet-and-spicy tomato, caper and olive sauce, served with rice

and beans

Misty Knoll Farms Chicken Mole

Roasted local chicken, smothered in house mole sauce, served with rice,

beans and soft corn tortillas

Boyden Farm Beef EnchiladasChipotle-braised local beef rolled in corn tortillas, topped with roasted-

pepper cream sauce, served with rice and beans

She� eld Seitan BurritosAncho-chili-glazed local seitan,

fresh veggies and black beans stu� ed in a fl our tortilla, topped with warm

verde salsa


Tres Leches CakeVanilla Flan

Crispy SopaipillasWith housemade ice cream

Banana Flautas

$25

Farah’s Place147 N. Winooski Avenue, Burlington, 540-3093

Closed Monday.

$15 & $35 DINNER MENU FOR TWO A P P E T I Z E R O P T I O N S

(Add black olives or feta free)

Green SaladLettuce, tomato, cucumber, carrots

and red cabbage with spicy house dressing

ShiraziDiced tomato, red onion, cucumber

and parsley with lemon-juice and olive-oil dressing

$ 3 5 E N T R É E

Braised Lamb Shank for TwoServed over sabzi polo, rice mixed

with fresh dill, parsley, cilantro and fava beans

$ 1 5 E N T R É E

Tah Chin for TwoSa� ron rice fi lled with tangy chicken, yogurt and egg, and

showered with dried barberries

$25 FALAFEL DINNER FOR TWOA P P E T I Z E R

Appetizer Sampler PlateChoices include vegetarian or meat dolmes (stu� ed grape leaves), mirza

ghasemie (eggplant dip), kashk o’ bademjan (sautéed eggplant), must

o’ khiar (cucumbers in yogurt), borani spinach (spinach-yogurt

dip), hummus and torshi (pickled vegetables)

E N T R É E

Falafel Plate for TwoSix chickpea patties with house

salad and fl u� y bread from A Taste of Europe

D E S S E RT FO R A L L M E A L S

BaklavaServed with elegant Persian-style tea

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


House SaladBaby greens, Belgian endive, parsnip frites and maple vinaigrette

Soup au PistouFrench vegetable and white-bean soup, with Asiago and pesto

Onion-Soup GratinéeA bistro classic, with beef broth and a blend of cheeses


Beef WellingtonPeppadew-Dusted Caulifl ower “Steak”

Pan-roasted caulifl ower topped with roasted tomato, Kalamata olives, chickpeas, caulifl ower relish and cashew-nut “cheese,” and served

with caper-tomato-quinoa pilaf and sautéed baby spinach

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

horseradish sauce and French fries


Housemade Chocolate Tru� eHousemade French Macaron

$35

New Moon150 Cherry Street, Burlington, 383-1505

Closed Saturday.

$10 LUNCH SPECIALPlease select from two of the three

categories listed. All meals come with a mini cupcake of your choice, includ-

ing vegan and gluten-free options.

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

Chicken Caesar ClubTomato, Basil and Mozzarella

Nantucket ChickenSourdough, avocado, blue-cheese

crumbles, tomato and freshcracked black pepper

Vegan Curried- Chickpea Salad

Red Hen Baking Co. bread, Vegenaise, lettuce, tomato and pickle

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

HouseField greens, roasted red peppers,

Vermont goat cheese, tomatoes, carrots and balsamic vinaigrette

SpinachSpinach, sliced mushrooms, red onions, hard-boiled egg, turkey

bacon and feta vinaigrette

CaesarRomaine, Parmesan, toasted

croutons, fresh-cracked black pepper and Caesar dressing

Vegan Red and GreenField greens, tomatoes, tofu, fresh

basil, strawberries, cucumbers and balsamic vinegar

S O U P O P T I O N S

Choices change daily; this is a sample menu.

Chicken and DumplingTomato Bisque

Tru� ed Corn Chowder Wheat Bean Florentine Creamy Potato-GarlicCreamy Potato-Garlic

Pistou61 Main Street, Burlington, 540-1783

This is a sample menu. Restaurant Week o� erings may di� er from those listed below.

To take advantage of the freshest seasonal produce, the chef will determine the Restaurant Week menu nightly.

Closed Monday.


Arugula SaladWith fennel, citrus and almonds

Celery-Root and Parsnip SoupWith almond oil and lemon


Lamb ShoulderWith glazed ricotta gnudi, beets and herb jus

Misty Knoll Farms ChickenWith mashed potatoes, spinach and jus


Espresso Panna CottaWith hazelnut granola and chocolate

Assortment of House Ice Creams and Sorbets

$35

Rí Rá Irish Pub123 Church Street, Burlington, 860-9401


Deep-Fried Artichoke HeartsWith lemon-thyme aioli

Grilled Shrimp With Fennel Slaw


Three-Mushroom-Roasted-Tomato FlorentineWith herbed polenta

Grilled Cilantro-Lime ChickenWith mashed potatoes and sautéed vegetables

Top Sirloin SteakWith balsamic-roasted onions and house French fries


Bailey’s Chocolate MousseRice Pudding

$25

PMS 8941 C

PMS 426 C

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Sweetwaters120 Church Street, Burlington, 864-9800

$10 LUNCH SPECIALE N T R É E O P T I O N S

Boyden Farm Beef BurgerChar-grilled Boyden beef, Blythdale

Farm Green Mountain Gruyère cheese and white-tru� e-Parmesan

frites

Smoked Misty Knoll Farms Chicken Salad

House-smoked Misty Knoll chicken, dried cranberries, toasted almonds,

red peppers and celery with Bibb lettuce in a strawberry vinaigrette

Tomato Soup and Grilled Cheese


Housemade Charcuterie Plate

Chef ’s selection of homemade sausages and pâtés served with

cornichons, dried-cherry compote and homemade focaccia bread

Artichoke, Spinach and Brie Dip

Blythdale Farms Brie, artichoke hearts, spinach, garlic and O Bread

Bakery toasted baguette

Long-Trail-Beer-Braised Mussels

Jumbo Maine mussels, Sweetwaters Brown Ale, North Country

Smokehouse chorizo sausage, shaved fennel, fresh herbs and

crispy frites


Pan-Seared SalmonFilet of Atlantic salmon, Nitty Gritty

Grain Company polenta fries and tomato-caper relish

Arugula-Pesto PastaPenne pasta, cremini mushrooms,

grape tomatoes, homemade arugula pesto and Maplebrook Farm feta

Boyden Farms Bistro SteakBoyden Farm rosemary- and garlic-

marinated bistro steak, Cabot sharp-cheddar mashed potatoes, Shelburne

Vineyard red-wine demi-glace and vegetable du jour


Vermont Maple Crème BrûléeMint-Chocolate-Chip Bomb

Ice Cream

Scu� er Steak & Ale House148 Church Street, Burlington, 864-9451

A P P E T I Z E R

Housemade, Braised Short-Rib RavioliWith olives, roasted fennel, Parmesan and natural jus

E N T R É E

Grilled Sockeye SalmonCouscous with butter and herbs, Romano beans,

and roasted-cherry-tomato vinaigrette

D E S S E RT

Flourless Chocolate TorteWith crunchy caramel sugar cup, chocolate sauce

and whipped cream

$35

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

A P P E T I Z E R

Rhode Island CalamariBoston Loligo squid, lightly breaded, fried and tossed with banana peppers,

garlic butter, salt and pepper

E N T R É E

Maple-Ginger SalmonAtlantic salmon, broiled in pure Vermont maple syrup

and fresh, chopped ginger

D E S S E RT

Shanty PieOur very own homemade chocolate mousse pie

$25

Three Tomatoes Trattoria83 Church Street, Burlington 660-9533

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

$10 ITALIAN STREET FOOD LUNCHAlfresco dining on the outdoor patio.

Insalata Verde e Pomodoro CrudoSalad greens from Intervale farmers with Long Wind Farm organic tomatoes

Wood-Fired Umbrian Sausage Grinder With Broccoli Rabe

Vermont Salumi sausage with broccoli rabe on a Red Hen Baking Co. grinder roll

Pistachio GelatoFresh Vermont-made gelato

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


Homemade ChiliTossed Salad


Traditional British Fish and ChipsFresh haddock in our house batter with thickly-cut fries —

a family recipe, straight from the UK!

Chicken CurryMildly spiced, homemade Indian curry with rice

D E S S E RT

Freshly Baked CookieAsk for it battered and fried

$15

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

$10 LUNCH SPECIALChoice of Homemade Side Dish, Grilled Wrap and Dessert


Caesar SaladRomaine hearts, garlic croutons,

fresh bacon bits and Asiago cheese

Charlie’s Classic Garden Salad

Romaine hearts, tomato, cucumber and red onion


Four-Bone Rack of Ribs With Choice of Two Sides

Coated with our homemade dry rub and slow-cooked for eight hours to

fall-o� -the bone perfection, fi nished on the grill with homemade Vermont

Honey BBQ Rib Sauce, and served with choice of two sides

1/4 Rotisserie Chicken Dinner With Choice of

Two SidesOur famous rotisserie chickens are

lightly seasoned and then slow-cooked for three hours making them

tender, juicy and fl avorful

Choice of Half-Pound Angus Burger With Choice of One Side

Varieties include hamburger, cheeseburger, bacon cheeseburger,

blue-cheese burger, BBQ burger, Cajun ranch burger and spicy ranch

burger


Apple PieChocolate Cake

Berry Cheesecake

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

$10 LUNCH SPECIAL Choose appetizer or dessert

A P P E T I Z E R

Soup du JourMade fresh from the fi nest

provisions


Local Beef Tongue and Wild Watercress on Rye

Vegan DumplingIn a fragrant broth with lily root

and shoots

$15 OR $25 DINNER MENUA P P E T I Z E R

Beet SaladLewis Creek Farm beets with

chèvre, local winter greens, balsamic dressing and spiced walnuts

$ 1 5 E N T R É E O P T I O N S

Vermont Chevon Goat and Chickpea Curry

With wild watercress

Vegan DumplingIn fragrant broth with lily root

and shoots

$ 2 5 E N T R É E

Crawford Family Farm Veal Medallion

With Jasper Hill Bayley Hazen blue, gnocchi and foraged mushrooms

D E S S E RT O P T I O N S FO R LU N C H & D I N N E R

Vegan Chocolate Pot de CrèmeVegan Coconut, Almond and Flax Pudding

Flourless Chocolate CakeServed warm with crème anglaise and whipped cream

Sorbet Selection

Pulcinella’s100 Dorset Street, South Burlington, 863-1000

See online menu for full descriptions. Closed for lunch on Monday.

$15 LUNCH SPECIAL Z U P PA

Zuppa del GiornoA bowl of any one of our daily soup

inspirations

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

Includes mesclun salad.

Melanzane (eggplant)Petto di Pollo (chicken)Prosciutto e MozzarellaPomodoro e Mozzarella

Salsiccia e Broccoli Rapini (sausage)Funghi e Spinaci

(mushrooms)Polpette Parmigiana

(meatball)Pancetta, Pomodoro e Rucola

Pollo alla Parmigiana (chicken)

D O L C E

Sorbetto

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

Insalata VerdeZuppa del Giorno

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

Petto di Pollo FranceseEgg- and lemon-battered chicken

scallopine sautéed with white wine, lemon and cream

Filetto di Merluzo Incrostato di Patate e Pesto

Pan-roasted Alaskan cod fi let, encrusted in potato and pesto

Cannelloni alla FiorentinaPasta sheets rolled and fi lled

with spinach, ricotta, Asiago and Parmesan

D O L C E

SorbettoA scoop of pastry chef Jen’s

seasonal sorbet

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


New England Clam ChowderPoached-Pear and Spinach Salad

With spicy candied walnuts, cinnamon-poached pear,strawberries, mandarin orange and balsamic dressing

Vermont-Goat-Cheese and Roasted-Garlic Tartlet


Duke’s Lobster RollPortobello Mushroom Napoleon

Layered with a mix of artichoke, spinach, pepper-jack cheese and roasted-red-pepper sauce, served with cheese-stu� ed cannelloni

Braised Beef RouladeFilled with Dijon mustard, smoked bacon, onion and tomato,

served with au jus


DoubleTree Chocolate-Chunk CheesecakeHome-Baked Peach Cobbler

$25

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

Closed Monday.


Steamed MusselsWith chorizo, white wine, basil,

garlic and grilled bread

Wooden Spoon Crudité PlateWhite-bean-herb spread and grilled

vegetables with crostini

WingsChoice of hot, medium or Redz jerk

sauce, served with ranch or blue-cheese dip

Cornmeal-Dusted OystersServed with tru� e rémoulade


Grilled Rainbow TroutWith marinated artichokes,

asparagus, fi ngerling potatoes and rosemary-balsamic vinaigrette

Vermont-Beef Short RibsWith sautéed spinach, maple-rhubarb reduction and chive

whipped potatoes

Purple-Potato GnocchiWith roasted spring vegetables,

fresh herbs and white-wine butter


Flourless Chocolate CakeWith housemade vanilla ice cream

Raspberry-White-Chocolate Cheesecake

$25

Wooden Spoon Bistro

The Windjammer Restaurant and Upper Deck Pub

1076 Williston Road, South Burlington, 862-6585

See online menu for optional wine pairings.


Sea Scallops Wrapped in Bacon

With citrus-cracked-pepper sauce and aged balsamic reduction

Vermont Chèvre BruschettaHousemade Vermont chèvre

boursin, caramelized cippolini onions, sun-dried and Roma-tomato relish, fresh basil and olive mosto oil

on grilled crostini

Artisan Cheese BoardThree chef-selected

Vermont artisan cheeses


Salad bar is included with all entrées.

Chicken GranchioPanko-crusted and tenderized

chicken breast layered with lump crab meat, Italian roasted peppers and baby spinach, fi nished with a

toasted-walnut-pesto cream sauce

Salmon DolceDijon-and-sweet-potato-crusted

Atlantic salmon fi let, fi nished with fresh ginger-and-honey glaze

Bleu Bistro SteakSeasoned with our house rub and topped with balsamic onions and

crispy pancetta, fi nished with Gorgonzola cream sauce

Vermont RavioliLocal roasted-bell-pepper and

smoked-mozzarella ravioli, tossed with vine-ripened tomatoes and imported olives, in a fi re-grilled-asparagus cream sauce, fi nished

with crispy fried onions


24-Karat CakeChef JJ’s soon-to-be-world-famous

layered carrot cake

Belgian-Chocolate- Kahlua Mousse

A rich, housemade favorite, with Belgian chocolate and Kahlua

$25 (+$15 FOR WINE PAIRING)local , f resh, or iginal

1076 Williston Road, S. Burlington

862.6585www.windjammerrestaurant.com

www.facebook.com/windjammerrestaurant

Enter OurFacebook

Competitionfor the best chicken

wing sauce recipe. Visit our Facebook

page for details!

Our House36 Main Street, Winooski, 497-1884

$10 LUNCH SPECIALLunch Snack Mac

Eight-ounce house mac & cheese, paired with your choice of a cup

of tomato-basil soup or a half-size house salad

AND

Vermont Mud Pie

$15 DINNER MENUBaby Spinach Salad

With strawberries, candied pecans, red onions, Vermont goat cheese and

lemon-honey-poppyseed dressing

AND

Choice of Specialty Mac ’n’ Cheese

See online menu for meat and veggie options.


Twisted WingsWhole wings with your choice of

barbecue, teriyaki, garlic-Parmesan, bacon or Bu� alo sauce

Crab Cobb SaladChopped cucumber, tomato, hard-

boiled eggs and bacon with crumbled blue cheese and lump crabmeat on a bed of crisp romaine with avocado-

lemon vinaigrette

E N T R É E

Choice of Specialty Mac ’n’ Cheese

See online menu for meat and veggie options.


Vermont Mud PieBen & Jerry’s Dublin Mudslide

and chocolate ice creams layered on a cookie crust and topped with

chocolate ganache

Deep-Fried PB&JChocolate-drizzled, golden-battered peanut-butter-and-strawberry-jelly sandwich served with a Flu� frappé

for dipping or drizzling

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

Monty’s Old Brick Tavern is o� ering a choice of any appetizer, entrée and dessert for $35 during Restaurant Week. Below are just some of the

choices, with additional specials each day. Closed Monday.


Thai SpareribsDry-rubbed spareribs, grilled and

topped with hoisin sauce

Monty’s MusselsPan-roasted mussels with garlic,

shallots, tomatoes, pancetta, lemon and caramelized onions, served with

grilled bruschetta

Daily Egg RollChef ’s creation of the day

Root SaladRutabaga, assorted beets, parsnip,

radish, Vermont chèvre and candied walnuts, tossed with housemade

maple-balsamic vinaigrette


Roast-Pork CalzoneFive-spice-seasoned, slow-roasted pulled pork, spinach, caramelized onions, tomatoes and mozzarella,

with marinara sauce and a side Caesar salad

Hanger SteakMarinated, all-natural, local hanger

steak, chargrilled and served over gnocchi and blistered haricot

verts with verde sauce

Chicken and DumplingsCreamy chicken and chorizo with

dumplings, peas, carrots and celery

Eggplant ParmigianaGrilled eggplant, tomatoes, ricotta,

spinach and Parmesan, stacked over homemade marinara sauce


Chocolate-Chip Cookies and Ice CreamCrème Brûlée

$35

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

$25 DINNER MENUA glass of Dreaming Tree wine

or pint of Wolaver’s Ale is included with each meal. Dinner without a

drink costs $20.


Queso DipA rich, creamy blend of Grafton aged

cheddar cheese, roasted poblano peppers and green chiles, served

with warm tortilla chips

Shredded-Chicken-and-Tomato Soup


Grilled-Chicken-and-Portobello Quesadilla

A fl our tortilla grilled and stu� ed with grilled chicken, sautéed

portobello mushrooms, Monterey cheese and roasted-red-pepper

sauce, served with your choice of sides

Vermont Cheddar and Spinach Tamales

Fresh masa tamales fi lled with organic spinach and Cabot habanero

cheddar cheese, steam-cooked and served with your choice of sides

Roasted-Summer-Squash-and-Zucchini Burrito

Grilled summer squash and zucchini rolled in a burrito with red peppers,

red onions, roasted-garlic black beans and guacamole, served with

your choice of sides


Vermont Cider SopaipillasFried masa dough made with

Vermont apple cider and served with vanilla ice cream

Bananas Foster XangoA fl our tortilla fi lled with cheesecake

and bananas, cooked in rum and sugar, deep-fried, and served with

vanilla ice cream

$10 LUNCH SPECIALChoose any item from two of the three courses above.

Texas Roadhouse225 Interstate Corporate Center, Williston, 288-1110


Fried PicklesBasket of pickle chips, hand battered and golden fried

Cactus BlossomOur signature hand-battered, golden-fried onion

Grilled ShrimpSkewer of shrimp, seasoned to perfection and drizzled with homemade

lemon butter


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

Twelve-Ounce Fort Worth RibeyeBarbecue Chicken and Ribs Combo

Six-Ounce Dallas Filet


Big Ol’ BrownieGranny’s Apple Classic

$25

Junior’s Italian85 S. Park Drive, Colchester, 655-0000

A P P E T I Z E R

Garden Salad and Freshly Baked Focaccia


Scallops a la VodkaSeared scallops in vodka cream sauce, sauteéd with prosciutto,

onions and mushrooms, then pan-tossed with marinara and penne

pasta

Steak PizzaiolaMarinated, grilled bistro steak with red onions, garlic, mushrooms and

rich tomato demi-glace

Salmon RivieraSautéed in rich Dijon cream sauce with sun-dried tomatoes and fresh

basil over capellini


TiramisuLadyfi nger sponge infused with

Kahlua and espresso, layered with whipped cream and marscarpone

Crème BrûléeBaked custard with a thin,

caramelized-sugar top

Mousse CupRich and creamy Italian-style

mousse

$25

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

Chef John Delpha’s championship barbecue is also available with an advance order. Closed Sunday and Monday.


Roasted-Beet, Endive and Arugula SaladWith blue-cheese vinaigrette

Purée of Asparagus SoupWith roasted mushrooms and Vermont bacon

Smoked Chicken WingsWith house rub and agave-nectar glaze


Smoked-Chicken SandwichOn Texas toast with hand-cut Yukon gold fries

Asparagus-and-Mushroom RisottoWith local pea shoots and Parmesan

Seared Atlantic Salmon (+10)With parsley risotto and chive crème fraîche

Grain-Fed Roasted Chicken Breast (+10)With roasted garlic, chive smashed potatoes and asparagus

Grilled Hanger Steak (+10)With blue-cheese butter and hand-cut Yukon gold fries

D E S S E RT

Milk-Chocolate MousseWith Amarena cherries

$25

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

Enjoy suggested wine pairings for an additional $20. Closed Tuesday.

A P P E T I Z E R

Asparagus DuetSesame-grilled asparagus, white asparagus, Asian farro salad,

shaved fennel and orange vinaigrette Montinore Borealis, Willamette Valley


Ratatouille With Vermont Butter & Cheese Creamery BijouWith fennel, asparagus, leeks, eggplant, bell peppers, red onion, tomatoes,

basil foam, toasted pine nuts and balsamic reduction

Beef Tenderloin Topped With Chestnut and Mt. Mansfi eld Creamery Halfpipe Crust

With balsamic and bacon-braised Tuscan kale, roasted fi ngerling potatoes, and creamed white-tru� e marinara

Sella Mosca Terra Rare Reserve, Sardinia

D E S S E RT

Chocolate and Banana BeignetsWith Ben & Jerry’s vanilla ice cream and dark-rum-raisin sauce

Citizen Cider, Essex, Vermont

$35

The Village Cup30 Route 15, Jericho, 899-1730

Additional $10 for Vermont beer pairings.


Tea-Smoked-Salmon CrostiniServed with a shaved-fennel and mixed-green salad, tossed in an

orange-and-herb vinaigrette

Zucchini-Corn FrittersCrispy fritters served with a spicy

dipping sauce and spring greensEquinox Pilsner, Northshire Brewery,

Bennington, Vt.


Seared Mahi-MahiServed over roasted, red-pepper

mashed potatoes, grilled broccolini and wilted arugula, with a blood-

orange buerre blanc

Spring Ratatouille With Vermont Butter &

Cheese Creamery BijouWith fennel, asparagus, leeks,

eggplant, bell peppers, red onion, tomatoes, basil foam and balsamic

reductionShed Mountain Ale, Middlebury, Vt.

D E S S E RT

Choice of Housemade Dessert From Our Case

Citizen Cider, Essex, Vt.

$25

Websterville, Vermont 05678vermontcreamery.com

D E F I N I N G C R E A M E R Y :

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Barkeaters Restaurant97 Falls Road, Shelburne, 985-2830

Closed Monday.

$10 LUNCH SPECIALCalifornia BLT

Bacon, lettuce, tomato, red onion, avocado and basil-pesto mayo

on toasted marble rye, with a side of sweet-potato fries


Sautéed PEI MusselsPrepared with Vermont butter,

garlic, lemon and white wine, served with grilled baguette

Spicy Veggie Egg RollsAssorted fresh vegetables, soy,

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

Beet-and-Goat-Cheese Salad


Rock-Lobster FettuccineSweet lobster meat and rock

shrimp with butter, shallots, lemon, cream, parsley and Parmesan over

fettuccineAdd a fi ve-ounce glass of Joel Gott

Sauvignon Blanc for $8.00

Grilled Quail With Quinoa and Roasted-Butternut-

Squash SaladMarinated and grilled quail served

atop a salad of quinoa, roasted butternut squash, toasted almonds

and green onions, fi nished with apple-cider syrup

Add a fi ve-ounce glass of Chateau La Croix du Duc Merlot/

Cabernet for $6.75

Steak FritesFlat-iron steak with caramelized

onions, pub fries and au jusAdd a fi ve-ounce glass of

Dead Canyon Ranch Cabernet Sauvignon for $8.


Apple Pie à la ModeMolten Lava Cake à la ModeBowl of Ice Cream or Sorbet

The Bearded Frog5247 Shelburne Road, Shelburne, 985-9877


Chilled Spring Pea SoupWith lavender crème fraiche

Baby Mixed GreensDressed in lemon-herb vinaigrette,

with Vermont chèvre crostini

Chipotle-Black-Bean DipWith housemade queso fresco,

roasted-pepper-black-bean salsa and lime-dusted pita chips


Southwest Vegetarian Lasagna

With jalapeño cream sauce, roasted vegetables and tofu ricotta

Chicken StatlerWith asparagus-mushroom gratin

and basil-lemon-thyme pesto

Stu� ed Pork RibeyeWith sautéed mustard-green-and-

bacon stu� ng, smoked potato salad and cherry-onion marmalade


Bittersweet Flourless Chocolate Cake

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

vanilla ice cream

Five-Spice Carrot- Cake Roulade

With lychee-mascarpone mousse, Mandarin orange-sriracha compote

and honey-sesame-seed brittle

Spring Sorbet TrioStrawberry cardamom, angelica-rhubarb and raspberry rosewater

$25

� e Bearded Frog

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


Soup of the DayTuna Tartare

Spicy tuna tartare with smoked sesame seeds, fresh avocado and

crispy wontons

Grilled Pork TenderloinServed on a warm pistachio and farro salad with a pomegranate-

balsamic reduction


Spicy Shrimp RaguServed over creamy polenta

with fresh corn, scallions and crème fraiche

Pasta BoscaiolaMushrooms, prosciutto, garlic and

sun-dried tomatoes in a light cream sauce topped with fresh Parmesan

and served over housemade fettuccine

Roasted PorchettaSlow-cooked pork roast seasoned with Italian herbs and served with

garlic mashed potatoes, grilled broccolini and whole-grain mustard


Chocolate-Peanut-Butter Torte

Homemade Whoopie PieAlmond Biscotti Dipped

in Chocolate

$25

4tRWG-ottercreek12.indd 1 4/13/12 8:40 AM

VERGENNES • NORTH FERRISBURG

FIND FOODIE EVENTS

vermontrestaurant

week.com

APRIL 27-MAY 4

17

3 Squares Café221 Main Street, Vergennes, 877-2772


Belgian Endive SaladWith toasted walnuts, shaved apples

and Roquefort

Yellow-Fin Niçoise SaladWith haricots verts, hard-boiled

quail eggs and slow-roasted tomato and olive vinaigrette

PEI MusselsStewed with shallots, thyme, Sancerre and crème fraiche

Five-Onion SoupWith lardons and Gruyère crouton

Pâté de CampagneWith pickled shallots, grain mustard,

cornichons and grilled baguette


Ratatouille Vol-au-VentWith roasted Brussels sprouts and

chanterelles

Fennel-Crusted ScallopsWith parsnip purée, poached leeks

and lemon-thyme beurre blanc

Arctic CharWith potato rösti, fi nes herbes salad

and grain-mustard vinaigrette

Coq au VinChicken stewed in red wine with fi ngerling potatoes, pearl onions,

lardons, mushrooms and baby carrots

CassouletWith lamb sausage, chèvre confi t,

pork belly, white beans and herbed bread crumbs

Braised Short RibWith pommes purée, haricots

verts, fresh horseradish crème and Madeira jus


Hazelnut-Crusted, Flourless Chocolate Torte

Tarte Tatin With Chantilly cream and cider

caramel

Trio of French-Inspired Vermont Cheeses

$35

Bar Antidote35C Green Street, Vergennes, 877-2555

Full descriptions on online menu. Closed Sunday and Monday.

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

Barnumtown Farms Pork Plate

Crispy Potato Cake


Basil-Ale PEI MusselsTree-Huggin’ Dirt

Worshipper (Veggie Burger)


Banana PuddingRhubarb and Campari

Almond Tart

$25 PRESCRIPTION #2A P P E T I Z E R

Caesar SaladE N T R É E

Surf ’n’ Turf BurgerBeef and scallops.

D E S S E RT

Cheryl’s Chocolate Silk

$35 PRESCRIPTIONA P P E T I Z E R O P T I O N S

White-Bean SoupEarly-Spring-Vegetable Salad


Barnumtown Farms Hops-Smoked Pork Chop

Rustic Seafood StewSautéed scallops, shrimp,

mussels and Vermont Salumi and Barnumtown Farms fresh sausage


Cheryl’s Chocolate SilkRhubarb-and-Campari

Almond TartWith homemade vanilla gelato

Black Sheep Bistro253 Main Street, Vergennes, 877-9991


Lamb DumplingsWith fresh mint pesto

Tuna TartareBlack-Olive Caesar Salad


Pan-Seared TunaWith avocado salsa

Roasted Pork LoinWith brandy-fruit compote

Duck-Leg Confi tWith frisée and lardon salad in blood-orange dressing

D E S S E RT

Choice of Special Dessert

$25

Black Sheep Bistro

Starry Night Café5371 Route 7, Ferrisburgh, 877-6316

Closed Monday and Tuesday.


Warm Sweet-Pea SoupWith sa� ron and Vermont-goat-cheese crostini

Rainbow Radish and Grilled-Fennel SaladWith toasted sunfl ower seeds, Vermont feta, mixed greens

and maple-sherry vinaigrette


Forbidden Rice and Champlain Valley Creamery Triple Crème Risotto With rhubarb-port reduction

Grilled Pork LoinWith Green Mountain blue-cheese mashed potatoes, wilted greens,

maple-rhubarb chutney and red-wine sauce

Sunchoke, Roasted Tomato and Asparagus RagoutWith grilled Parmesan-polenta cake, wilted greens and

shaved Vermont Ayr tomme


Carrot CakeWith local, organic maple-cream-cheese frosting

Warm Strawberry-Rhubarb CrispWith housemade vanilla ice cream

$35

BRIS

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APRIL 27-MAY 4

18

Bobcat Café5 Main Street, Bristol, 453-3311


Baby-Arugula SaladWith lemon, olive oil, Parmesan cheese and Misty Knoll Farms

chicken-liver pâté on grilled bread

Massaman-Curry Lamb StewWith toasted peanuts and

fresh cilantro

Danish Bleu CheesecakeWith honey-walnut crust,

braised celery and rosemary-olive-oil cracker


Black-Pepper-Seared Swordfi sh

With leek-potato-bacon chowder and pepper-and-olive tapenade

Taylor-Farm-Smoked-Gouda and Spring-Onion

Risotto CakesWild-mushroom broth, arugula

pesto and sautéed kale with red wine and pine nuts

Vermont Venison and Chorizo Meat Loaf

With garlic mashed potatoes and rosemary honey mustard sauce


Chocolate-Caramel Cheesecake

With Oreo crust and whipped cream

Warm GingerbreadWith cranberry jam and

candied orange

Maple Crème BrûléeMade with Hillsboro Sugarworks

maple syrup

$25

Two Brothers Tavern86 Main Street, Middlebury, 388-0002

Full descriptions on online menu.

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

Field GreensFresh greens, vegetables and sprouts

tossed with homemade maple- balsamic vinaigrette

Caesar SaladCup of Cabot Cheddar

and Ale Soup


Mushroom FlatbreadBaked Mac ’n’ Cheese

Shepherd’s Pie

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

Field GreensCaesar Salad

Cup of Cabot Cheddar and Ale Soup

Asiago Polenta FriesBaked Spinach and

Artichoke Rangoons


Beef Strogano� Blackened HaddockSanta Fe Tortellini

With spicy Cajun grilled chicken


Chocolate Porter CakeApple CrispCarrot Cake

Chocolate Fudge Brownie à la Mode

Crème Brûlée

Tourterelle3629 Ethan Allen Highway, New Haven, 453-6309



Tourterelle SaladArugula, artichokes, roasted pecans,

cranberries and Vermont goat cheese in balsamic vinaigrette

Soup du JourDuo du Saumon

Salmon two ways: hot-smoked and tequila-cured salmon with corn

pancakes on a mâche salad

CharcuterieHomemade rabbit pâté with

cornichons, cucumber relish and toast points


Château Bistro SteakGrilled Brandt Farm hanger steak with garlic mashed potatoes and roasted haricots verts in a shallot

demi-glace

Cabillaud au FenouilCoriander-and-fennel-seed-crusted

cod with grilled asparagus and Provençal tomato in a caper-dill

sauce

Delice VégétarienOpen-face lasagna with fennel, port,

mushrooms, local mozzarella and red-pepper coulis


Strawberry-Rhubarb CrispServed with homemade ice cream

Chocolate Orbit CakeServed with salted caramel sauce

and vanilla ice cream

Sorbet du JourServed with Tourterelle cookies

$35

good stuff in... good stuff out

your fresh connection blackriverproduce.com

the fine art in food

brp 7days ad:brp 7 days 4/10/12 7:38 AM Page 4

4tRWG-blackriver12.indd 1 4/13/12 8:38 AM

RUTLAND • MENDON • BRANDON

FIND FOODIE EVENTS

vermontrestaurant

week.com

APRIL 27-MAY 4

19

Café Provence11 Center Street, Brandon, 247-9997

See full descriptions for lunch and dinner online.


Baby-Spinach Salad in Asiago Cheese Cup

Red-Beet Salad


Chicken NiçoiseFilet of Scrod

Roasted-Vegetable Crepe Provençal


Chocolate-Mousse TartletFresh-Fruit Tartlet


Sautéed, Curried CalamariEscargot Napoleon

Caesar Salad


Tian of LambAsparagus-Speared Scallops

Chicken Breast Baked in Pu� Pastry


CrepeWith orange pastry cream, caramel

sauce and vanilla ice cream

Baked AlaskaWith red-berry sorbet and

raspberry coulis

$10 (2 COURSES) AND $15 (3 COURSES) LUNCH SPECIALS AVAILABLE

Three Tomatoes Trattoria88 Merchants Row, Rutland, 747-7747

Pan-Seared ShrimpWith Vermont bacon, salsa verde and Parmesan polenta

Arugula, Kale, Apples, Walnuts and BeetsIn a blue-cheese-buttermilk vinaigrette

Spicy Vermont Sausage and Broccoli RabeWith garlic, wine, stock, herbs, sweet butter and orecchiette pasta

Tuscan Bread PuddingWith Vermont maple syrup and whipped cream

$35

The Red Clover Inn & Restaurant7 Woodward Drive, Mendon 775-2290

Closed Tuesday and Wednesday.


Potato, Parsnip and Leek Soup

With sliced chives and fresh herbs

Housemade Ricotta CavatelliWith roasted squash and oyster and

shiitake mushrooms

Salad of Organic GreensDressed with lemon-lime-chèvre

vinaigrette


Pan-Seared Wild Alaskan Sockeye Salmon

With toasted couscous, petite spinach and sauce vierge

Pan-Seared Chicken Breast and Thigh

With sage-scented spaghetti squash and roasted root vegetables

Grilled Portuguese SteakTopped with a fried egg and

served with house steak fries and white-wine piri-piri sauce

Vegetarian RisottoWith roasted roots, fresh herbs,

petite spinach and shaved fennel slaw


Lime-Apricot-Glazed Peach Torte

In Tom’s spelt crust, with French- vanilla ice cream

Warm Cinnamon-Spiced Double-Chocolate Cake

With dark-chocolate sauce and Vermont cream

Tom’s Pineapple Key Lime Pie

In a graham-cracker and walnut crust with Vermont whipped cream

$35

4tRWG_healthy_living12.indd 1 4/16/12 9:26 AM

RAND

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RYAPRIL 27-MAY 4

20

Morgan’s Pub & Grill at the Three Stallion Inn

665 Stock Farm Road, Randolph, 728-5575



Caulifl ower SoupWith garlic croutons

Marinated Vermont Goat Cheese

With sun-dried tomato, basil, garlic, balsamic, olive oil and toasted

baguette

Spinach, Apple, Bacon and Bleu Salad

With Vermont maple vinaigrette


Artichoke and Spinach Chicken Breast

With a garlic-herb-Parmesan crust over creamy Vermont-cheddar

macaroni and cheese

Cider-Brined Pork TenderloinIn Vermont maple-mustard glaze,

with sweet- and Russet-potatoes au gratin and sautéed chard

Spinach and Portobello Lasagna

With fi re-roasted-red-pepper-and-tomato sauce and crusty garlic bread


Mini Cupcake TrioChocolate with orange-cream-

cheese frosting, carrot cake and lemon-frangipane

Strawberry-Rhubarb CrispWith vanilla ice cream

Flourless Chocolate Cake

$25

Shepard’s Pie Restaurant5817 Woodstock Road, Quechee, 281-4585

$10 LUNCH SPECIALGrown-Up Grilled CheeseVermont sharp Cabot cheddar;

local, organic tomatoes; avocado; fresh-basil mayo; local, thick-cut

multigrain bread; hand-cut, house-fried chips; and a dill pickle

Blue Hill Bay MusselsTender, plump mussels in lime-

scented, sweet coconut-red-curry broth and two slices of grilled bread

for dipping


Baby-Spinach SaladLocal, organic baby spinach, Fuji

apples, candied pecans, dried cranberries, Blue Ledge Farm

crumbled blue cheese and Vermont-maple-balsamic dressing

Roasted-Heirloom-Beet SaladLocal golden and candy-stripe beets,

wild arugula, hazelnut crumbs, Blythedale Farm goat cheese, and

sherry-honey vinaigrette with balsamic drizzle

Mussels From BrusselsWild Maine mussels steamed with

white wine and garlic, slow-roasted Roma tomatoes, and fresh basil

pesto, topped with hand-cut fries and drizzled in Robb’s garlic-garlic aioli


Classic Shepard’s PieLocal ground beef, house gravy,

sweet corn and mashed Vermont potatoes

Adult Mac ’n’ CheeseCabot-cheddar-cheese sauce, tossed

with Vermont bacon, penne pasta and served with buttery garlic bread

Stu� ed Chicken RouladeLightly pounded and stu� ed with

Brie, apples, caramelized onions and fresh herbs, covered in local-cider

glaze, and served with wild rice and haricots verts


Housemade Apple CrispBrownie Sundae

Vermont Maple Cream Pie

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


Baby-Spinach SaladFresh baby spinach topped with

Gorgonzola cheese, candied walnuts, grape tomatoes and bacon crumbles, drizzled with homemade Vermont-

maple-Dijon vinaigrette

Chipotle Black-Bean CakeCreated in-house and served with

garlic aioli, lettuce and grape tomatoes

Conch FrittersAn Arvad’s original based on the famous Caribbean snack, served

with tartar sauce


(Gluten-free pasta available for all choices)

Bu� alo Chicken Penne BakeArvad’s homemade cheese sauce,

chunks of grilled chicken and Bu� alo sauce, baked and topped with

Gorgonzola cheeseSuggested pairing: Trapp Lager

Golden Helles, Stowe

Vermont Smoke and Cure Italian Sausage

Served with fresh sautéed peppers and onions over pappardelle pasta and tossed in parsley oil and fresh

shaved ParmesanSuggested pairing: Smugglers Notch

Vodka Martini, Je� ersonville

Mediterranean PastaFresh, seasonal vegetables, sun-

dried tomatoes and spinach tossed in white-wine-feta-cheese sauce,

served over ange-hair pastaSuggested pairing: Snow Farm

Proprietor white wine, South Hero


Tollhouse PieSlice of chocolate chip cookie pie topped with Ben & Jerry’s vanilla

bean ice cream, hot fudge, whipped cream, nuts and a cherry

Berry CrispMade in-house and served warm with Ben & Jerry’s vanilla-bean

ice cream

$35

Harrington House Inn and Restaurant88 North Road, Bethel 392-8034

Closed Tuesday.


New England Clam ChowderWarm Pea Soup

With crisp pork belly and pickled carrots

Pickled ShrimpWith radish, cucumber and

herb salad

Shaved Carrot, Beet and Fennel Salad

With red-wine raisins, chèvre and walnut vinaigrette

Grilled AsparagusWith crisp pancetta, local egg and

citrus vinaigrette

Spicy Salmon TartareWith furikake chip and wasabi aioli


Carrot RisottoWith candied red cabbage, chèvre

and crisp shallots

Chicken FricasséeLocal chicken, local spring

vegetables and rice

Grilled Salmonlemon-rosemary polenta cake,

artichoke, tomato and olive salsa

Grilled Petite TenderloinWith bacon-and-potato-stu� ed

onion and red-wine sauce

Pan-Seared ScallopsWith mushroom ragout, asparagus

and crisp leeks


Chocolate MousseWith raspberry Chantilly cream

Carrot CakeWith rum-raisin sauce

Maple Crème Caramel

$35

WATERBURY

FIND FOODIE EVENTS

vermontrestaurant

week.com

APRIL 27-MAY 4

21

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

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

menu, featuring any appetizer, entrée, and dessert or cheese plate for $35.

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


$35

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

Closed Tuesday.

C H E E S E & B E E R TA S T I N G M E N U

Roasted-Onion and Saison SoupWith cloth-bound cheddar crisp

Brasserie Dupont Saison Dupont, Belgium

Double-IPA-Glazed Pork and Local-Cheese MeatballsWith spring herb salad

Alchemist Heady Topper, Waterbury, Vt.

Brown-Ale- and Mustard-Braised BrisketWith Taylor Farm smoked-gouda mashed potatoes and choucroute

Smuttynose Brown Dog Ale, Portsmouth, N.H.

Chocolate-Mascarpone Pot au CrèmeWith slow-cooked imperial stout prunes

North Coast Brewing Company Old Rasputin, Fort Bragg, Calif.

Green Mountain Co� ee or Vermont Artisan Tea selections

$35

Prohibition Pig23 S. Main Street, Waterbury 244-4120

$15 AND $25 DINNER MENUS A P P E T I Z E R O P T I O N S

Pork CracklingsDusted with the house spice blend

Sweet-Potato Mu� nsWith honey butter

Hush PuppiesWith maple-corn butter

The Pig’s Pickled VeggiesWith a fork, if you must


Served on a sweet-potato bun with a house pickle.

Chopped PorkEastern North Carolina-style with

slaw on top

Pulled ChickenWith sweet-corn relish

Quarter-Pound, Grass-Fed Burger

With lettuce and pickled onions

Veggie BurgerWith black-eyed peas, millet,

cremini mushrooms and Laughing Lotus kimchee


Served with two sides and hush puppies.

Chopped Pork BarbecueEastern North Carolina style

Smoked ChickenOne-quarter chicken, white or dark

Sliced Beef BrisketTwelve-hour wet-smoked

Smoked TempehWith sweet-potato barbecue sauce

and roasted veggies


Apple Cider Doughnut HolesServed with maple caramel

Sweet Potato Bread PuddingWith maple custard and Vemont

blueberries

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

ColorsCyan

Keyline to print: NO

MagentaYellowBlack

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

Scale 1:1

The Reservoir1 S. Main Street, Waterbury, 244-7827


Shrimp SatayWith maple-soy glaze, spring onions and sesame over

Vermont kimchee

Rez PuppiesPanko-crusted house “Rezitarian,” stu� ed with Vermont goat cheese,

served with maple-Bermuda-onion marmalade


Braised-Beef SandwichHouse-braised Highland beef, red-onion chutney and Cabot cheddar,

served on a Red Hen Baking Co. baguette

Stu� ed PeppersTopped with a plum-tomato ragout


Caramelized Apple CornbreadServed with house molasses ice cream

$15

RESERVOIRRESERVOIR The The

Downtown Waterbury - 244-7827

WAIT

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DAPRIL 27-MAY 4

22

The Kitchen Table Bistro1840 W. Main Street, Richmond, 434-8686

Each evening this restaurant will o� er three courses from its entire menu to Vermont Restaurant Week diners. Menus change daily.


The menu below is a sample.


Cornmeal-Fried House Pickles

With smoked-paprika aioli

House-Smoked Vermont-Pork-Jowl Bruschetta

With grilled ramps and pickled onions

Asparagus SoupWith ramp-bacon cream


Maplebrook Ricotta GnocchiWith foraged mushrooms and

Vermont feta

Milk-Braised Vermont Pork Shoulder

With fi ddleheads, ramps, asparagus and mashed potatoes

Stu� ed Cavendish QuailWith Nitty Gritty Grain Company

polenta, mustard greens and house garlic-pork sausage


Open-Faced Chocolate-Co� ee Sundae

With candied almonds and vanilla crème anglaise

Warm Mazza’s Summer Blueberry Buckle

With Vermont honey ice cream

Southern Chocolate CakeWith coconut sorbet and

chocolate sauce

$35

Toscano Café Bistro27 Bridge Street, Richmond, 434-3148

Closed Monday.


Creamy Potato-Garlic SoupCrispy Artichoke Hearts

With lemon aioli and fresh greens

Toscano Crostini du JourOn Red Hen Baking Co. bread

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

Petite Market Salad of Mixed Lettuces

Choice of fresh herb vinaigrette, creamy dill, or oil and vinegar

Petite Caesar SaladWith Asiago and garlic-herb

croutons


Chicken PiccataWith artichoke hearts, sun-dried

tomatoes and capers in a white-wine lemon sauce

Wild-Mushroom RavioliWith Gorgonzola cream, roasted

garlic, spinach and walnuts

Vermont-Maple-Brined Pork Chop

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

vegetables


Served with Equal Exchange Organic Gourmet Co� ee or choice

of a variety of teas.

Cappuccino Chocolate Mousse

Crème Brûlée

$35

The Mad Taco2 Village Square, Waitsfi eld, 496-3832

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

the Mad Taco is featuring a chef’s tasting menu for $25. The tasting can be adjusted to

suit any dietary needs or restrictions.

The menu below is a sample. Open-Faced Porchetta Sandwich

Pork-Belly TacosHouse-made Chorizo Chilaquile

Seabass and Chorizo StewLengua Tacos

$25

FIND US ON FACEBOOK

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yours.



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

Full descriptions on online menu.

$10 LUNCH SPECIALS O U P O P T I O N S

Soup du JourWhite-Bean Soup

With GreensRed-Pepper and Crab BisqueSwitchback Slow Burn Chili

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

Grilled CheeseBLT

Turkey Sandwich

D E S S E RT

Choice of Cookie

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

Small House SaladServed with maple caramel


Smoked Pork LoinTandoori Roast Chicken

Braised Beef With Sweet- Potato Risotto

Roasted-Butternut-Squash Tostada

Sweet-Potato CrepeFamous Fish Tacos

The BurgersPick from the Big Picture burger with Boucher Family Farm blue cheese, sautéed mushrooms and onions or bacon-bourbon burger

with bacon and Cabot cheddar

D E S S E RT

Any Homemade DessertChoices include maple-doughnut bread pudding, chocolate-mousse

pie with pecan crust and Keylime pie

STOWE

FIND FOODIE EVENTS

vermontrestaurant

week.com

APRIL 27-MAY 4

23

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

$10 LUNCH SPECIAL Tortas are sandwiches served on special bread warm o� the comal.

Includes a small side salad.

TO RTA O P T I O N S

CarnitasBraised spiced pork, puréed black

beans, pico de gallo, guacamole and shredded lettuce

PolloCrispy fried chicken with

Chihuahua cheese, puréed black beans, guacamole and pickled onions

PescadoMarinated grilled fi sh, puréed black beans, pico de gallo, pickled cabbage

and Mulato-lime aioli

VerdurasMarinated portobella mushroom, poblano rajas and grilled tomato

$25 DINNER MENUF I R S T

CevicheSea bass lightly cured with citrus

and crispy taro root

S E C O N D

CabritoPlatter of marinated, slow-cooked Vermont goat with fresh tortillas,

salsa, caramelized onions, crema and beans


FlanChurros

Almond Cake Chocolate Tart

Pie in the Sky492 Mountain Road, Stowe, 253-5100

F I R S T O P T I O N S

Soup SpecialMinestrone Soup

S E C O N D

Caesar Salad for TwoCrisp romaine tossed with croutons, our own Caesar dressing

and topped with fresh grated Parmesan

T H I R D

Small Specialty Pizza for TwoChoose any pie on the menu, including the Thai Pie

or Pizza Bianchi alla Vongole with white clams

DINNER FOR TWO $25

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


Soup of the DaySeasonally inspired homemade

soup, served with fresh bread

Garden SaladRomaine lettuce, tomatoes, red

onions, cucumbers, radishes and carrots with your choice of one of

our housemade dressings

Caesar SaladFresh romaine hearts with garlic

croutons, fresh Parmesan and Caesar dressing

BruschettaGrilled Elmore Mountain baguette

topped with Maplebrook Farm fresh mozzarella and grape tomatoes,

tossed with olive oil, garlic and basil, fi nished with a drizzle of balsamic

reduction


Personal PizzaCreate your own or choose one of

our specialty pies

Pan-Roasted SalmonSautéed with maple-cranberry glaze, mashed sweet potatoes and sautéed

mixed vegetables

Vegetable NapoleonGrilled polenta layered with grilled

zucchini and spinach in a celery-root and artichoke purée with roasted-

red-pepper coulis

Chicken MarsalaAll-natural chicken breast sautéed

with sweet Marsala wine and mushrooms, served with roasted fi ngerling potatoes and sautéed

mixed vegetables

Fettuccine Alfredo Herb-infused cream and cheese

sauce, topped with grated Parmesan cheese, with choice of one topping


CappuccinoLatte

CannoliHomemade Espresso-

Chocolate-Chip Cheesecake

$25


Heirloom-Tomato SoupWith local cheddar croutons

Salad of Gathered GreensWith Vermont-maple-balsamic

vinaigrette


Signature Tru� ed Beef Pot Roast

With whipped potatoes, spring carrots, upland cress and natural jus

Roast Natural Chicken BreastWith ricotta gnocchi, sweet peas,

cider-cured bacon and pea tendrils

Pan-Seared Shetland SalmonWith sweet-and-sour eggplant, curried lentils, spiced chickpea

purée and micro cilantro


All desserts come with co� ee or tea.

Lemon and Olive-Oil Pound Cake

With blackberry sauce and crème fraiche sorbet

Hot-Cocoa Pot de CrèmeWith almond shortbread and

housemade marshmallow

$35

Hourglass at Stowe Mountain Lodge7412 Mountain Road, Stowe 252-3560

HARD

WICK

• N

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RT

TWEET YOUR EATING

ADVENTURES!Tag your

tweets with#vtrw


APRIL 27-MAY 4

24

Connie’s Kitchen4 S. Main Street, Hardwick, 472-6607

Closed Sunday.

LU N C H S P E C I A L

Build Your Own SandwichServed on the bakery’s own bread

Choice of Madhouse MunchiesHomemade Cookie

Choose between chocolate chip, ginger, oatmeal chocolate chip with walnuts, oatmeal raisin or peanut butter

$10

The East Side Restaurant47 Landing Street, Newport, 334-2340

$10 LUNCH SPECIALA nonalcoholic beverage is included with lunch.


Vermont Panini and SoupHam and Vermont sharp cheddar

cheese on wheat bread, grilled and served with soup du jour

Gorgonzola Steak SaladSpinach Ravioli

D E S S E RT

Dessert du Jour


Baked OystersOysters baked on the halfshell with

fresh garlic, spinach, bacon and a sprinkle of Parmesan

Deep-Fried Cheese CurdsHand-breaded and deepfried, served

with jalapeño-ranch dipping sauce

Habanero ShrimpersJumbo shrimp stu� ed with

habanero-cheese blend, breaded and deep-fried, with sweet onion sauce

for dipping


Pumpkin RavioliWith sautéed red peppers, dried cranberries and fresh spinach in maple-lime butter, topped with

candied walnuts and feta cheese

Steak au PoivreGrilled sirloin, fi nished with brandy-

peppercorn sauce

Dijon-Crusted SalmonAtlantic salmon with an herb-Dijon

crust, baked and fi nished with a light Dijon cream sauce

D E S S E RT

Dessert du Jour

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

Closed Sunday.

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

BruschettaWith Vermont chèvre, Winesap-apple marmalade and prosciutto di Parma

Seafood CakeA lightly sautéed cake of fresh scallops, crab, haddock, bread crumbs and

local herbs, served with lemon aioli

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

Homemade RavioliSmoked-chicken- and mozzarella-fi lled pasta in

wild-mushroom-cream sauce

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

Steak au PoivreMade with Black Angus sirloin

Catch of the DayThe evening’s fi sh special

D E S S E RT

Chef’s Creation

$35

Le Belvédère100 Main Street, Newport, 487-91476



Diver ScallopBacon-seared with a maple

bourbon sauce

Mushroom BruschettaOn rustic sourdough with garlic aioli and a sprinkle of Gorgonzola cheese

Veal Strogano� Signature meatballs in an oyster-

mushroom sauce

BLT SaladGrilled romaine, tomatoes and bacon

praline with avocado dressing


Filet MignonWith roasted portobello, port wine demi-glace and mushroom risotto

Venison CannelloniFilled with Hollandeer Farm venison sausage and ricotta, and topped with

lightly smoked marinara sauce

Vegetarian CannelloniFilled with roasted peppers, grilled

asparagus, roasted garlic, ricotta and Parmesan, then topped with lightly

smoked marinara sauce

Pork Tenderloin MedallionsCashew crusted and served with a

Frangelico pan sauce

Chilean Sea Bass and SalmonWrapped in romaine lettuce

with roasted vegetables in pink-grapefruit-Champagne cream


Chocolate Lava CakeCrème Brûlée

Bread Pudding

$35

FAIRFAX • ST. ALBANS • SOUTH HERO

FIND FOODIE EVENTS

vermontrestaurant

week.com

APRIL 27-MAY 4

25

Steeple Market1098 Main Street, Fairfax, 849-6872


Housemade Crab CakeWith rémoulade sauce

Stu� ed Portobello MushroomSuggested pairing: Kim Crawford Sauvignon Blanc


Pan-Seared Pork LoinWith walnut-Parmesan crust, maple-glazed baby carrots and fried polenta

Suggested pairing: Primal Roots Red Blend

Pan-Seared Tuna au PoivreIn Merlot sauce with jasmine rice and sautéed snap peas

Suggested pairing: Dreaming Tree Cabernet Sauvignon


White- and Dark-Chocolate MousseRaspberry Cheesecake

Suggested pairing: Dreaming Tree Chardonnay

$15

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


Maple-Parsnip SoupWith syrup from our very own trees

Mixed Green Salad


Butternut-Squash RavioliWith Granny Smith apples in a whole-grain-mustard cream sauce

Maple-Brined Pork ChopWith apple chutney

Baked Scallop, Shrimp and Haddock BoatWith homemade seafood stu� ng and a warm butter drizzle

D E S S E RT

Lemon Sou� é With raspberry sauce

$25

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

Closed Sunday, Monday and Tuesday.


Soup du JourTuna Tartare

Sashimi-grade tuna with pickled ginger, wasabi aioli and

crispy wontons

Duck-Leg Confi tWith crispy pan-fried crab-and-

lobster-stu� ed ravioli in a sriracha-maple butter

Sautéed Tiger ShrimpWith sweet-potato and chipotle adobe yellow grits, cilantro and

green-onion sauce

Veggie Spring RollsWith spicy aioli

Spinach and Arugula SaladWith fresh strawberries, roasted maple pecans and Gorgonzola in

house balsamic vinaigrette


Osso BuccoBone-in pork shank, slowly cooked and served with a green-onion and

Asiago potato pancake, blood-orange gravy and grilled asparagus

Mushroom and Vegetable PastaWith portobello mushrooms, roasted red peppers, shallots and goat cheese

in a brandied, toasted caraway cream, tossed with linguine

Seafood RisottoU-10 sea scallops and chunks of

lobster meat in a roasted red pepper, caramelized-onion and asiago risotto with grilled asparagus

Pan-Roasted Duck BreastWith toasted corn and roasted sweet potatoes, whole-grain-

mustard and pomegranate glaze, and marinated arugula


Island Homemade Ice Cream/Pink-Grapefruit Sorbet

Brownie Sundae

$35

Cosmic Bakery & Café30 S. Main Street, St. Albans 524-0800

Closed Sunday.

$10 LUNCH SPECIALE N T R É E O P T I O N S

All lunch specials come with co� ee, juice or soda.

The Full Vermonty SaladTurkey-Bacon Classic

SandwichCurried-Chicken Sandwich

Spinach Melt

D E S S E RT

Summer Mini Cupcake

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

Twice-Baked Potato BitesPair with Dreaming Tree Chardon-nay or Trapp Vienna Amber Lager

Stu� ed MushroomsWith cornbread, sun-dried tomatoes,

artichokes and caramelized onionsPair with Boyden Valley Cowtipper

or Switchback Ale

Spicy Thai Duck WingsPair with Villa Pozzi Moscato or

Allagash White Ale


MeatloafWith tru� e fries and tobacco onions

Pair with De Loach Old Vine Red Zinfandel or Wolaver’s Alta Gracia

Co� ee Porter

Vegan Tofu ScallopsOver Israeli couscous

Pair with Frog’s Leap Sauvignon Blanc or Trapp Vienna Amber Lager

Rack of LambWith Cabernet reduction, served over mashed potatoes and butter-

poached asparagusPair with Dreaming Tree Crush or

Trapp Vienna Amber Lager


Maple Cheesecake With Gluten-Free Nut Crust

Vegan Maple Crème BrûléeTriple-Threat Chocolate-

Mocha Mousse

MONT

PELI

ERAPRIL 27-MAY 4

26

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Positive Pie 222 State Street, Montpelier, 229-0453


House SaladMixed greens, cucumber, red onion, sunfl ower seeds and

honey-pomegranate vinaigrette

BruschettaCluster tomato, Maplebrook Farm fresh mozzarella, red onion,

sweet basil and olive tapenade

MusselsMaine jumbo blue mussels, applewood-smoked bacon,

Cold Hollow cider and herb aromatics


Peppercorn-Crusted SteakGrilled New York strip with asparagus, marinated Gorgonzola,

balsamic reduction and hand-cut fries

Marinated Sea BassWith citrus marinade, grilled onion, greens, cherries, almonds

and cilantro-lime vinaigrette

RisottoPan-seared scallops, chorizo, fennel, leeks and spinach


Choose from any of the desserts of the day.

$35

The Mad Taco72 Main Street, Montpelier, 225-6038

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

the Mad Taco is featuring a chef’s tasting menu for $25. The tasting can be adjusted to

suit any dietary needs or restrictions.

The menu below is a sample. Open-Faced Porchetta Sandwich

Pork-Belly TacosHouse-made Chorizo Chilaquile

Seabass and Chorizo StewLengua Tacos

$25

Kismet52 State Street, Montpelier, 223-8646



Mock CalamariCrisp, fried oyster mushrooms with

fi ddlehead remoulade

Beet SaladRoasted beets, smoked salt, goat

cheese dressing and toasted seeds

MicrogreensTiny greens, chèvre, smoked apple

and mock cracklings


Lamb BurgerServed on a housemade bun, with

pistou, chèvre, tomato and aioli

Fish-Cake BenePinot-poached cod, parsley

and lemon with poached eggs and lemon-thyme hollandaise

Lobster en CocotteMaine lobster coddled in cream,

with capers, tomato bits, herbs and potato

Stu� ed QuailSpinach, feta and lemon on quinoa

couscous with baby greens

SpanakopitaFilled with local spinach, herbs,

feta and caramelized onion, served with tomato and green salad

Bagna CaudaBaby spring vegetables, poached

egg and warm burrata


Chocolate CrepesMint Ice Cream With ginger syrup

Maple Crème Brûlée

$25

The Black Door44 Main Street, Montpelier, 225-6479



Garlic MushroomsAn assortment of mushrooms

in roasted-garlic sauce withspicy paprika

Garlic ShrimpPan-seared shrimp in roasted-

garlic sauce

Spanish MeatsSpicy chorizo, mild chorizo and Serrano ham, served with bread


PastaLocally made pasta served with housemade marinara or garlic-

white-wine sauce

Seafood StewAn assortment of fresh seafood with

white-wine fi sh stock and Spanish paprika

HamburgerLocal beef burger, served with fries

and avocado aioli


Flourless Chocolate Cake Pots de Crème

Chocolate-Chip-Cookie-Brownie

$25

MONTPELIER • JAY

FIND FOODIE EVENTS

vermontrestaurant

week.com

APRIL 27-MAY 4

27

Salt207 Barre Street, Montpelier, 229-6678

Closed Monday.


Rabbit-Confi t TarteletteWith fi g jam

Snack PlateDuck-sausage steamed bun with

apricot-cardamom sauce; local bean and veggie terrine with pickled

shallots; Maine mussels in herbed oil with white-beer mustard

SaladBaby greens, radish, mushroom vinaigrette and toasted almonds


Citrus and Rosemary-Oil-Poached Cod

In sorrel broth, with fennel, carrot and wilted greens

ConsomméWith mustard greens, shaved pork,

duck-egg ravioli and scallion oil

Lemon-Pepper FettuccineWith ramp pesto, wilted greens,

fi ddleheads, wild mushrooms and Alpine-style cheese


Strawberry and Cracked-Pepper Ice CreamWith tarragon syrup

Currant Pâte de FruitFlourless Chocolate CakeWith Bayley Hazen blue cheese

$35

Three Penny Taproom108 Main Street, Montpelier, 223-8277

To best utilize the freshest seasonal produce, the chef changes the menu daily.

The menu below is a sample. This special will be honored between noon and 8 p.m., Monday through Friday,

and 1 p.m. to 7 p.m., Saturday and Sunday.

$15 DAILY SPECIALChoose any two items from the entire menu:

White Bean Gazpacho Shot Radish and Cultured-Butter Tea Sandwich

Cured Jowl, Parsley Root and Radish Green Milk-Braised-Pork-and-Pumpernickel Toast Spring Lettuce and Roasted-Cippolini Salad Bayley Hazen Blue and Fried Black Walnut

STEVE REEDER & DAVE MATTHEWSA collaboration between acclaimed winemaker

WWW.DREAMINGTREEWINES.COMPlease enjoy our wines responsibly. © 2012 The Dreaming Tree, Geyserville, CA

DATE: 4/13/12 SIZE: 4.0625 X 5.5 DO NOT PRINT DIELINE

C_16084 B/W AD RND1

4tRWG-dreamingtree12.indd 1 4/16/12 9:28 AMThe Foundry Pub & Grille830 Jay Peak Road, Jay, 327-2500


French Onion SoupCaramelized leeks, Spanish onions, red onions and Swiss-cheese gratin

Duck PocketsLac-Brome duck confi t, caramelized

onions and Cabot cheddar in crispy wontons with apple-

cinnamon-yogurt sauce

Baby-Spinach SaladWith apple-thyme vinaigrette, smoked-Cabot-cheddar crisps,

applewood-smoked baconcracklings and grilled

McIntosh apples


Cedar-Planked SalmonFoundry-fi red salmon, creamy

polenta and lemon-cucumber raita

Grilled, Sliced SirloinApple-cider- and herb-marinated, with roasted-shallot Marchand de

Vin sauce and parsnip purée

Grilled Chicken PaillardWith Marsala jus, wild-mushroom

ragout and wild-rice pilaf


Brandy Snap BasketFilled with white chocolate mousse

and a medley of fresh berries

Vanilla-Bean Crème BrûléeChocolate Lava Cake

Served with raspberry sauce

$25

1tRWG-VFCU12.indd 1 4/16/12 9:32 AM

Documents

2012 Vermont Restaurant Week