Restaurant Week 2015

APRIL 24-MAY 3

MENU & EVENT GUIDEAPRIL 24-MAY 3, 2015

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

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Taste. Learn. Explore.

82 S. Winooski Ave. Burlington, VT 05401Open 7 days a week, 7 a.m. - 11 p.m. (802) 861-9700 www.citymarket.coop

Fresh, Homemade MealsThousands of Local Products

Food & Wellness ClassesIn-Store Food Demos

Farm Tours & Crop Mobs

Community Partnerships

City Market, your Member-owned Co-op, creating a culture of community food and wellness and a proud sponsor of Vermont Restaurant Week.

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Who really needs an excuse to eat delicious food? Just in case you do, your foodie friends at Seven Days got your back and your belly!

For 10 days, more than 100 restaurants in Burlington, Montpelier, St. Albans, Rutland and beyond will o� er special prix-fi xe menus at one of three price points — $20, $30 or $40 per person — depending on the fare. Try lunch, brunch and breakfast specials, too. Vermont Restaurant Week isn’t just about enjoying steak frites and maple crème brûlée. It’s also a celebration of the state’s incredible farmers and artisan food producers. Vermont is a leader in the farm-to-table movement and boasts more craft brewers and cheesemakers per capita than any other state. Start planning your appetizing adventure at vermontrestaurantweek.com.

Hungry to give? Donate to the Vermont Foodbank — the benefi ciary of Restaurant Week. Seven Days will donate 10 percent of sponsorship fees and 100 percent of event admissions to the Vermont Foodbank — but we need your help to beat our 2014 total! Last year, with your help, we raised more than $13,000 for the Vermont Foodbank. This year, the Vermont Community Foundation will, once again, match our donation up

to $5,000. Please help us connect all Vermonters with healthy, local food.

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

donation at any Vermont Restaurant Week event. • Shop at City Market! The Vermont Foodbank is a

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

APRIL 24-MAY 3T O B E N E F I T

Get Out and Dine Out!

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

3 Squares Café ........................... 3351 Main at the Bridge................ 33Apple Core Luncheonette ....... 25Ariel’s Restaurant ......................30Armory Grille and Bar ..................8ArtsRiot Kitchen ...........................8Arvads Grill .................................. 26A Single Pebble .............................8August First Bakery & Café ..........9Bar Antidote ............................... 33Barkeaters Restaurant ............. 31Barnard Inn Restaurant and Max’s Tavern .......................30Big Picture Café & � eater .......27Bleu Northeast Seafood .............9Bluebird Barbecue .......................9Bluebird Coffee Stop.................... 7Bluebird Tavern ..........................10Blue Cat Steak & Wine Bar .........9Blue Paddle Bistro ..................... 23Café Mediterano .........................22Café Provence ............................ 35Church & Main ............................10Citizen Cider .................................10City Market/Onion River Co-op 11Cornerstone Pub & Kitchen .... 29Daily Planet ................................... 11E.B. Strong’s Prime Steakhouse ................................... 11El Cortijo Taqueria y Cantina .... 11El Gato ............................................. 7Fire & Ice Restaurant ................ 34Grazers ..........................................22

Guild Tavern ................................. 19Halvorson’s Upstreet Café ........ 12Healthy Living Café .................... 19Hen of the Wood ..........................8Hinesburgh Public House ....... 25Hunger Mountain CoopDeli and Café ............................... 28Istanbul Kebab House .............. 12J. Morgan’s Steakhouse ........... 28Junction at the Essex: Vermont’s Culinary Resort & Spa .................22Juniper .......................................... 13Kismet .......................................... 28L’Amante ....................................... 13La Villa Bistro & Pizzeria .......... 32Leunig’s Bistro & Café ................ 13Lighthouse Restaurant & Lounge ...................................... 21Lucky Next Door ......................... 13Maple City Diner ........................ 23Maxi’s Restaurant ...................... 26Michael’s on the Hill .................. 25NECI on Main ............................. 28New Moon Café ........................... 14Noonie Deli ................................... 14One Federal Restaurant & Lounge ..................................... 23Our House Bistro ........................ 21Parkside Kitchen ....................... 24Pascolo .......................................... 14Pauline’s Café............................... 19Phantom .......................................27Pizza Barrio .................................. 15

Pizzeria Verità ............................. 15Positive Pie (Barre) ...................30Positive Pie (Hardwick) ............30Positive Pie (Montpelier) ......... 29Positive Pie Tap & Grill ..............27Prohibition Pig ........................... 26Pulcinella’s.................................... 19Revolution Kitchen .................... 15Roots the Restaurant ............... 35San Sai Japanese Restaurant . 15Sarducci’s Restaurant and Bar 29Shanty on the Shore .................. 16Sherpa Kitchen ........................... 16Simon Pearce Restaurant ........ 31Sonoma Station......................... 24Sotto Enoteca...............................17South End Kitchen atLake Champlain Chocolates .....17Southside Steakhouse............. 35Starry Night Café ....................... 32Storm Café .................................. 34St. Paul Street Gastrogrub ........17Sweetwaters ................................ 18Tavern at the Essex: Vermont’sCulinary Resort & Spa ...............22� e Bagel Place ........................... 18� e Bearded Frog ...................... 32� e Bench.................................... 25� e Bobcat Café & Brewery ... 33� e Cider House Barbecue and Pub ........................................ 26� e Farmhouse Tap & Grill ....... 12� e Gryphon ................................ 12

� e Kitchen Table Bistro ......... 24� e Lobby .................................... 34� e Mounted Cat ........................ 14� e Parker House Inn & Restaurant ............................... 31� e Red Clover Inn & Restaurant .............................. 35� e Reservoir Restaurant & Tap Room .................................27� e Scuffer Steak & Ale House 16� e Skinny Pancake .................. 16� e Spot .........................................17� e Tuckerbox ............................. 31� e Whiskey Room at Rí Rá Irish Pub ............................. 18� e Windjammer Restaurant and Upper Deck Pub ................. 20� ree Brothers Pizza & Grill..... 21� ree Penny Taproom .............. 29Tilt Classic Arcade and Ale House ............................ 20Toscano Café Bistro .................. 24Tourterelle ................................... 32Trattoria Delia ............................. 18Two Brothers Tavern ................ 34Vermont SportsGrill .................. 20Vermont Tap House .................. 23Waterworks Food + Drink ......... 21Wooden Spoon Bistro .............. 20

115 PARTICIPATING RESTAURANTS SPRING ROAD TRIP! browse by town...(Multiple locations) .................. 7Barnard .....................................30Barre .......................................... 29Brandon .................................... 35Bristol ........................................ 33Brookfi eld .................................30Burlington ...................................8Colchester ................................. 21Essex Junction ........................22Ferrisburgh .............................. 32Hardwick ...................................30Hinesburgh .............................. 25Mendon ..................................... 35Middlebury ............................... 33Montpelier ................................ 28New Haven ............................... 32Plainfi eld....................................27Quechee ..................................... 31Richmond ................................. 24Rutland ..................................... 35Shelburne .................................. 31South Hero ............................... 23South Burlington ..................... 18St. Albans ................................. 23Stowe......................................... 25Vergennes ................................ 33Waitsfi eld ..................................27Waterbury .................................26Waterbury Center................... 25White River Junction ............. 31Williston .....................................22Winooski .................................... 21

Culinary Pub Quiz* sunday, april 26

Compete for prizes in seven rounds of foodie trivia hosted by Seven Days and Top Hat Entertainment. Limited space. Preregistration at vermontrestaurantweek.com is required.

Sunday, April 26. Doors open at6 p.m. Trivia: 6:30-9 p.m. Vermont SportsGrill, 1705 Williston Rd., S. Burlington. Info, 860-2009.

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* THursday, april 23

Dessert comes first at this Restaurant Week-eve kick-off battle in which past finalists compete against new challengers from around the state. Scores from celebrity judges — James Beard winner, “Chopped” Champion and two-time knight, New England Culinary Institute chef and COO Jean-Louis Gerin; James Beard Who’s Who of Food & Beverage in America inductee, Art of Eating editor and publisher Ed Behr; and chef, teacher and owner of Chef Contos Kitchen & Store, Courtney Contos — and votes from you determine the winner of Vermont Restaurant Week’s Signature Sweet.

Guests have an hour and a half to taste everything, and will have three tokens with which to choose their favorites — all while enjoying a cash bar and music from DJ Disco Phantom.

Thursday, April 23, 7-9 p.m., Higher Ground Ballroom, 1214 Williston Rd., S. Burlington. Limited tickets available. $15 adv./$20. highergroundmusic.com

All -Stars• John Belding, Birchgrove

Baking (2013 Finalist)• Erica Anderson, New

Moon Café (2013 Finalist)• Ryan Bunce, Barrio Bakery

(2013 Winner)• Andrew LeStourgeon,

Little Sweets (2014 Finalist)

• Lisa Curtis, Sweet Simone’s (2014 Finalist)

Challengers• Andrew Machanic,

The Swingin’ Pinwheel• Juanita Galloway & Anne

Marcoe, Good Comida• Brandy Allen, Essex

Culinary Resort & Spa• Nicole Maddox,

Waterworks Food + Drink• Evelyn Martin,

Evelyne’s on Center

EVENT SCHEDULE

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ALL-STARS vs. new stars

The Dish: Git Yer Goat!☛ WEDNESDAY, APRIL 29

Goats are the world’s most common meat source, valued for their relatively inexpensive upkeep, resilience and adaptability. Vermont is home to thousands of these cute

critters — we make some of our fi nest cheeses with their milk. But most Vermonters have never eaten chevon, or goat meat, and it rarely appears on restaurant menus. How come? Why aren’t more farmers introducing meat goats into their fi elds? Why aren’t chefs putting them on their menus? Join a panel of local experts for a lively discussion on the

potential these bleating babies represent for Vermont’s food system and evolving agricultural landscape. Special thanks to City Market and the Intervale.Experts include:

• Bob Reese, Co-founder, Vermont Creamery• Shirley Richardson, Managing Partner, Vermont Chevon, LLC• Karen Freudenberger, Project Manager for Pine Island Community Farm

(part of the Vermont Goat Collaborative)• Matt Birong, Chef-owner, 3 Squares Café

Wednesday, April 29, 5:30-7 p.m. ArtsRiot, 400 Pine St., Burlington, $5 donation. Info, 540-0406.

PANELTALK

Parents’ Night Out☛ FRIDAY, MAY 1, & SATURDAY, MAY 2

Even foodies with kids have no excuse to miss out on Vermont Restaurant Week. Thanks to the expert childcare providers

at the Greater Burlington YMCA, parents can enjoy a Friday or

Saturday night on the town while their kids have fun at the Y!

Childcare is available Friday, May 1, and Saturday, May 2, 6-8:30 p.m. Food and beverage are included in the $15 (members), or $20 (nonmembers) per child; ages 2 through 12. Preregistration required.

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

CHILD CARE

FINALE

Feeding Frenzy☛ ALL WEEK LONG!

Foodies compete against one another in a statewide Instagram scavenger hunt. The challenges will be announced at the start of Restaurant Week and the participants will have one week to complete the tasks. The winner will receive a dinner for six in the butcher room at Hen of the Wood (Burlington) cooked by chef Eric Warnstedt. More details to come at vermontrestaurantweek.com.

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Clash of the Cocktails☛ SATURDAY, MAY 2

Finish your Restaurant Week adventure at this rowdy cocktail competition. Come sample fi ve di� erent cocktails

featuring Vermont White Vodka from Vermont Spirits. The winning recipe, determined by your votes, will win glassware from Simon Pearce. Come show your support, taste some creative mixtures and celebrate the festival’s

fi nal event. Contestants include Justin Barrows, Ted Lipson, Margaret Kienzle, Eric Hodet and Noah Derman.

Saturday, May 2, 3-5 p.m. Red Square, 136 Church St., Burlington. $10. Info, 864-5684.

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CONTESTCONTESTFeeding FrenzyFoodies compete against one another in a statewide Instagram scavenger hunt. The challenges will be announced at the start of Restaurant Week and the participants will have

The winner will receive a dinner for six in the butcher room at Hen of the Wood (Burlington) cooked by

More details to come at

APRIL 24-MAY 3

Let’s devour hunger together!

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

the Vermont Foodbank during Restaurant Week.

DONATE NOW: VERMONTRESTAURANTWEEK.COM

Since 2012, the Community Foundation has awarded more than $1 million in grants through its Food and Farm Initiative to help connect all Vermonters with

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

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HEY VERMONT,MEET YOUR

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Vermont Restaurant Week coincides with publication of the 2015 edition of 7 Nights: � e Seven Days Guide to Vermont Restaurants & Bars, available free of charge throughout the year at hundreds of locations around Vermont.

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Menus in this section will be offered April 24-May 3 unless otherwise noted. Some are abridged for space. Reservations are recommended for all. For the latest information: vermontrestaurantweek.com.

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

Fri., April 24 ............................................................. ................................. ........................................................ ............................ .........................

Sat., April 25 ............................................................. ................................. ........................................................ ............................ .........................

Sun., April 26 ............................................................. ................................. ........................................................ ............................ .........................

Mon., April 27 ............................................................. ................................. ........................................................ ............................ .........................

Tue., April 28 ............................................................. ................................. ........................................................ ............................ .........................

Wed., April 29 ............................................................. ................................. ........................................................ ............................ .........................

Thu., April 30 ............................................................. ................................. ........................................................ ............................ .........................

Fri., May 1 ............................................................. ................................. ........................................................ ............................ .........................

Sat., May 2 ............................................................. ................................. ........................................................ ............................ .........................

Sun., May 3 ............................................................. ................................. ........................................................ ............................ .........................

r e s e rvat i o n p l a n n e r

= New participant in 2015 = Serving Vermont Restaurant Week’s signature cocktail “The Vermont Mule”

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mulTIlOcaTION rESTauraNTS

El Gato169 Church Street, Burlington, 540-3095

4 Park Street, Essex Junction, 802-662-4334

$10 luNch SpEcIalTwo combo options served with house

rice and choice of beans

C o M B o o p t i o n s

Tamale, Burrito, Taco, Tostada, Chili Relleno

$20 DINNEra p p e t i Z e r o p t i o n s

Cup of Caldo de PolloHomemade chicken soup with rice

and avocado

Cup of PozolePork-and-hominy soup

Jicama SaladShaved jicama, clementine salad

with a fresh-squeezed blood orange vinaigrette

Ancho Chili-Dusted Fried Calamari

Cilantro-lime aioli

e n t r É e o p t i o n sAll entrées served with house

rice and choice of beans

Taco PlatterChoose any two tacos

Tamales PlatterTwo tamales— vegetable,

pork or wild mushroom — served with a tostada

Enchiladas de MoleFree-range Misty Knoll Farms

chicken wrapped in corn tortillas, smothered with housemade Poblano

mole and cotija cheese

D e s s e rt o p t i o n s

Tres Leches“Three milks cake” — sponge cake soaked in heavy cream, evaporated milk and condensed milk, topped

with whipped cream

SopapillaA classic northern Mexican dessert

— flour chips, ice cream covered in chocolate sauce, honey and

cinnamon sugar

ChurroStreet food — deep-fried sweet

dough tossed in sugar and drizzled with homemade chocolate sauce

Bluebird Coffee StopCorner of College and Church streets,

Burlington, 660-3429

$6 luNch SpEcIalMontréal Smoked Meat Sandwich

Savory mustard, house rye

$1 Small CreemeesMaple, mocha or twist

Innovation Center: 128 Lakeside Avenue, Burlington, 540-1786

$7 luNch SpEcIalIncludes Muffaletta, chips and a pickle

Our MuffalettaBluebird Barbecue smoked ham and mortadella,

provolone and olive spread on focaccia

$1 Chocolate Chip Cookies “Best cookie in Vermont,” according to Seven Days

A Single Pebble133 Bank Street, Burlington, 865-5200

Chef’s choice tasting menu, changing daily, with vegetarian option available.

S A M P L E D I S H E S

Napa CabbageCilantro dressing

Chilled Shredded ChickenSichuan CarrotsPhoenix Prawn

Vegetable DumplingDry-Fried Green Beans

Beijing Street NoodleRed Thai Curry Soup

Thai Basil BeefThree-Cup Chicken

Crispy Scallops

S A M P L E D E S S E RT

Coconut Tartlet

$40

A

Single Pebble

Restaurant

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ArtsRiot Kitchen400 Pine Street, Burlington, 540-0406

Closed Sunday and Monday.

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

Popcorn ChickenKorean sparkle, smoked buttermilk

Arugula and BeetsGolden chèvre, maple vinaigrette

Pickle ProgramBarrel pickle, Sriracha egg, seasonal preservations

E N T R É E O P T I O N S

Butter-Roasted ChickenWhipped potatoes, Brussels sprouts, mustard jus

Grilled Chipotle SausageBlack beans, cilantro slaw, lime mustarda

Thai Green CurryHubbard squash, coconut milk, forbidden rice

D E S S E RT

Tastes by Barrio Bakery

$30


CalamariRice-fl our-dusted Point Judith calamari, frisée, capers,

sweet chili dipping sauce

Roasted Root SaladCelery root, carrots, beets, radishes, winter squash, mixed greens,

honey chèvre, apple cider vinaigrette

Chicken-Ginger SoupVermont Country Farms chicken, fresh ginger


Herb-Roasted Half ChickenOven-roasted chicken, lemon-honey glaze, smashed russet potatoes, haricots verts

Grilled SalmonFresh Atlantic salmon, orange zest, jasmine rice, roasted vegetables

Steak FritesBoyden Farm skirt steak, handcut French fries, creamed leeks

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

Vermont Root Beer FloatRookie’s Root Beer, Island Homemade vanilla ice cream

Lake Champlain Chocolate Pot de CrèmeBrownie Bread Pudding

Housemade bourbon ice cream

$30

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

Hen of the Wood 92 Stowe Street, Waterbury, 244-7300

55 Cherry Street, Burlington, 540-0534

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

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

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

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

$40

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burlINgTON August First Bakery & Café

149 South Champlain Street, Burlington, 540-0060

Closed Sunday.

$12 luNch SpEcIal

C h o i C e o f A n y S A n dw i C h o r S A l A d

C h o i C e o f PA S t ry

Maple-Bacon SconutsApple Mountains With Maple Sugar

Pumpkin Whoopie PiesWith maple-ginger filling

White-Chocolate-Maple BlondiesMaple Cookies

Maple-Walnut Muffins

S m A l l C o f f e e o r S o f t d r i n k

Bleu Northeast Seafood 25 Cherry Street, Burlington, 864-4700

S tA rt e r S

Smoked Bluefish CakeWhole-grain-mustard aioli

Seafood ChowderScallops, flounder, perch, salmon,

bacon, chervil

Bleu and Green SaladVermont blue cheese, candied bacon,

apples, buttermilk dressing

Grilled SquidFennel, orange, leeks,

pickled peppers

Caesar SaladRomaine, Vermont pecorino,

Red Hen Baking Company croutons, white anchovies

m A i n e C o U r S e S

Pan-Roasted RedfishBeet risotto, warm spinach salad,

caper-brown-butter emulsion

Fish-and-ChipsBeer-battered market white fish,

fries, coleslaw, housemade tartar sauce

Mushroom PappardelleMushroom ragout, broccoli rabe, Vermont pecorino, black truffle

Frenched Chicken BreastCrispy skin, roasted fingerlings, red-wine jus, Brussels sprouts

d e S S e rt

Selections from Little Sweets at

Hen of the Wood

$40

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

C o U r S e o n e o P t i o n S

Caesar SaladWith white anchovy

Spinach and Radish SaladWith Boucher Blue cheese and

balsamic vinaigrette

Cream of Artichoke Soup

C o U r S e t wo o P t i o n S

Beef Tartare Lettuce WrapSalmon Paté With Shrimp

Tricolor RavioliRed pepper, spinach and cheese ravioli with roasted red peppers, Vermont Creamery chèvre and

balsamic reduction

C o U r S e t h r e e o P t i o n S

Rosemary-Blackberry LambHalf rack with rosemary-blackberry

demi-glace

Faroe Island SalmonWith fennel-citrus slaw

Tagliatelle PuttanescaFour-ounce Flatiron Steak

With grilled asparagus and balsamic reduction

Smoked Maple-Braised LambWith mashed sweet

and russet blend

$40

Bluebird Barbecue 317 Riverside Avenue, Burlington, 448-3070

Barbecue for TwoServed family style for two guests to share;

dished up alongside four of our from-scratch sides.

Pick three meats: 15-hour brisket, pulled pork, smoked turkey,

Memphis-style ribs, smoked chicken, seared seitan

Available for take-out Monday through Thursday; dine-in every day.

$30

Church & Main156 Church Street, Burlington, 540-3040

Closed Monday.


Beet, Goat Cheese and Arugula SaladMaple-balsamic dressing

Mascarpone-and-Herb RavioliSpaghetti squash, Woodchuck Cider beurre blanc

Beef CarpaccioFrisée salad, champagne vinaigrette, extra-virgin olive oil


Grilled ChickenMushroom risotto, haricots verts

Pan-Seared ScallopsGreens, carrot purée, candied bacon

Thyme GnocchiPesto cream sauce, roasted red pepper, Kalamata olive, Asiago


Ice CreamSorbet

Maple Bread Pudding

$40

Our culinary team artfully presents a four-course menu showcasing our commitment

to presenting the highest quality, locally sourced, seasonal ingredients. Our

Restaurant Week menu will change daily. You can fi nd it at bluebirdtavern.com/menu

and on our social networks.

In addition to our four-course special, we will be partnering with our good friend and oyster farmer John Brawley from Duxbury,

Mass. During Restaurant Week we will be shucking John’s Sweet Sound oysters for

$1.50 each — all night long

$40

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

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Citizen Cider316 Pine Street, Burlington, 448-3278

One glass of draft cider, two sliders, choice of fries or seasonal salad

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

Cider-Braised BrisketWith red cabbage slaw

Balsamic-Glazed TempehArugula, pickled red onion

Citizen Burger (Local Beef or Veggie)With cider cheese, cider mustard, caramelized onion

Daily Specials

$15 ALL-DAY SPECIAL

City Market/Onion River Co-op

82 S. Winooski Avenue, Burlington, 863-3659

LU N C H O P T I O N S

Vermont Spring SaladMiskell’s Farms kale, Vermont Cranberry Company dried

cranberries, candied pecans, Vermont Creamery crumbled goat cheese with maple-balsamic vinaigrette (grab-and-go cooler)

The Round Trip SandwichVermont eye of round beef, Vermont Creamery Coupole, red onions and spinach on Red Hen Cyrus Pringle bread

(made fresh at deli sandwich counter)

Spring Stu� ed ChickenMisty Knoll Farms chicken breast stu� ed with Vermont

Creamery goat cheese and boursin, spices and sliced pears; sides of Lewis Creek roasted potatoes and candied carrots

(grab-and-go cooler)

$9.49

Daily Planet15 Center Street, Burlington, 862-9647

Daily Planet presents “Seuss-taurant Week:” a three-course culinary tribute

T H I N G O N E O P T I O N S

Hop on PopWatermelon, whipped chèvre,

watercress, hops-infused balsamic, pop rocks

One Fish, Two FishBrown-sugar cured salmon, monkfi sh pâté, chioggia beet

carpaccio, beet mustard, fried capers

Luke Luck Likes DuckCubano-style sliders, mojo-roasted

duck leg, house cured duck ham, dill zucchini pickles, maple dijon

T H I N G T WO O P T I O N S

FEAST! FEAST! FEAST! Who-Hash and Roast Beast

Co� ee-braised beef short rib, smoked blueberry sauce, tricolor-

potato-and-fennel hash, mint-pistachio pesto

“I Speak for the Trees”Mushroom fettucine, spring

pea purée, confi t cherry tomato, portobello “bacon,” preserved

egg yolk

Thank You, Sam-I-am!Tempura-fried oysters, wasabi

tobiko, Sriracha-cured pork belly, pineapple-nori aioli, sesame-soba

salad

T H I N G T H R E E O P T I O N S

Fruits of the Tru� ula TreeChocolate cake tru� es,

passionfruit cream, mango coulis, pomegranate foam

Horton Hears…Cinnamon-spiced elephant ear, maple-bacon ice cream, micro

cracker jacks

“I Call This Game ‘Fun-in-a-Box’”

Excitement, mystery, suspense! Like surprises? Choose me.

$30

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

All meals include warm tortilla chips and salsa roja or verde


EnsaladaGreens, radishes, tortilla strips, shredded cabbage, scallions,

roasted sweet potatoes, citrus dressing

Sopa de Tortilla


Pollo en MoleBraised chicken leg and thigh, mole Poblano, sesame seeds

Pozole de PescadoSpicy seafood-and-fi sh stew with hominy, tomato, citrus, cilantro

EnchiladasFrijoles or pollo with enchilada sauce, queso fresco

Cuenco de ArrozSpanish rice, black beans, queso fresco, salsa taquera, kale, sweet potatoes

Carne Asada +$5Seared steak, chimichurri, peppers, onions, salsa roja, tortillas

$20

EB Strong’s Prime Steakhouse10 Church Street, Burlington, 497-1214

Closed Sunday.


Seared Ahi TunaWatermelon, sesame,

soy-mustard sauce

Fried CalamariRoasted tomato, cilantro

Crab CakesBell pepper, basil, lobster sauce

MusselsChef ’s daily o� ering

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

The Classic ChoppedAvocado, petit pois, crispy onion,

crispy poached egg, white balsamic

CaesarRomaine, frisée, crouton,

housemade dressing. Parmesan crisp

WedgeCandied bacon, Boucher Farm blue

cheese, cherry tomato, red onion

Strong’s House SaladMixed greens, arugula, Vermont blue

cheese, apple, onion, buttermilk vinaigrette


Wagyu BurgerShelburne Farms cheddar, fried pickles, bacon aioli, tru� e fries

Lobster Mac & CheeseStatler Chicken

Coriander, glazed root vegetables, garlic mashed potatoes

Braised Short RibsPurple potato, potato mousseline,

crispy potato

D E S S E RT

Housemade Dessert

$40

VERMONT’S FOOD & DRINK BLOG

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

$15 LUNCH SPECIALA P P E T I Z E R

Cup of SoupE N T R É E O P T I O N S

Choice of sandwich, served with dressed greens or hand-cut fries

Griddled Ham & CheeseChamplain Orchards apples,

red onion, Cabot cheddar

Hot PastramiFlack Family Farm sauerkraut, Swiss, pickled onions, arugula,

house mustard

Frank’s Famous Roast BeefVermont cheddar, arugula, red onion, banana peppers,

horseradish aioli

Garden SandwichHummus, fennel, carrots, pickles,

arugula, herbed yogurt, Cabot cheddar

$30 DINNER MENUA P P E T I Z E R

Asparagus SaladFarm egg, preserved lemon

vinaigrette


LaPlatte River Angus Farm Beef Burger

Tomato-bacon jam, Bayley Hazen Blue cheese,

herb aioli

Housemade GnocchiSpring peas, roasted fennel,

crème fraîche

D E S S E RT

Maple Crème BrûléeShortbread cookie

arugula, herbed yogurt, Cabot cheddar

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Halvorson’s Upstreet Café16 Church Street, Burlington, 658-0278

$15 LUNCH MENUD R I N K

One 16-oz. Vermont Draft Beer21+ only. See your server for the day’s selection.


Choose your favorite Halvorson’s burger. Eight ounces of fresh, lean, hand-shaped beef.

CaliforniaAvocado, Swiss cheese, bacon

VermontBoucher Farms blue cheese, sautéed mushrooms

Bailey MeltServed grilled-cheese style

TeriyakiGrilled pineapple, caramelized onions

Spicy Black BeanGuacamole, pepper jack, pico de gallo, ancho mayo

TO DAY ’ S D E S S E RT

Daily In-House Creations

The Gryphon131 Main Street, Burlington, 489-5699

S TA RT E R O P T I O N S

Seafood GritsSea scallops and grilled shrimp

over creamy grits with a lobster-butter sauce

Vineyard ChowderShrimp, scallops, crab, fi sh and

potatoes in an authentic coastal New England-style broth

Romaine HeartsCreamy Dijon-garlic-and-blue-cheese dressing, croutons and

shaved Parmesan


Tuna SteakSliced rare on a bed of arugula,

extra-virgin olive oil, fresh lemon and balsamic reduction

Sesame-Ginger ChickenOn a bed of romaine with apples,

dried cranberries, almonds and scallions

Petite Filet of BeefWith bacon-wrapped shrimp, Cabernet-tarragon reduction,

garlic mashed potatoes and vegetables


Chocolate MousseHouse made with dark and

semisweet chocolate. Topped with whipped cream

Vanilla Ice CreamWith hot raspberry sauce

Hazelnut Ice CreamHouse made with Vermont

Sapling Maple Liqueur

$30

Istanbul Kebab House175 Church Street, Burlington, 857-5091

Closed Monday.


Mushroom Vegetable SoupWith a touch of cream

It’s Finally Spring SaladArugula, toasted walnut,

strawberries, goat cheese, pomegranate-olive oil dressing

Crispy Phyllo Cheese RollsGolden-crisp pastry rolls with

Turkish white cheese and parsley


Beef DolmasSweet yellow and red peppers and Swiss chard stu� ed with Turkish

seasoned beef, rice and vegetables and served with yogurt sauce

Ratatouille EggplantRoasted eggplant wrapped around

carrots, potatos, peas, mixed peppers, mushrooms, tomatoes,

green beans and zucchini

Ottoman StewMarinated chicken with potatoes, carrots, onions, garlic, fresh herbs

and Turkish spices served with Turkish rice pilaf


Poached Fig and ApricotStu� ed with toasted walnut and

served with vanilla ice cream

Maple-Walnut BaklavaOur phyllo is made from scratch by our chef, stu� ed with walnuts, then fi nished with Vermont maple syrup

and crushed pistachio

$30

Juniper41 Cherry Street, Burlington, 651-0080

$20 MENUS N AC K O P T I O N S

Maple Sea-Salted NutsMarinated Olives and PicklesNorth Hollow Farm Hot Dog

Tomato-bacon jam

Daily CharcuterieGrilled Red Hen Baking Company toast

Steamed Vegetable MomosRed-chili sauce

Crispy Fried Lake Champlain PerchL A R G E P L AT E O P T I O N S

Chèvre GnocchiMushroom ragout, peas, black tru� e

French FriesCheese-fondue sauce,

dry-cured meat, pickles

Big SaladToasted grains, greens, sprouts,

pickled peppers, smoked almonds

Citizen Cider Steamed Mussels

Green garlic, chorizo, grilled bread

$40 MENUS TA RT E R S

Housemade Noodle SoupBone broth, fresh wasabi, smoked pickled duck egg

Spring GreensRadishes, pumpernickel croutons,

ice-wine vinaigretteSteak Tartare

Pickled ramps, radishes, sorrel, dill seeds, ramp aioli

Lamb RibsRomesco, grilled vegetables,

sheep’s-milk cheese

E N T R É E S

Herb-Roasted ChickenParsnip purée, grilled asparagus,

sour-cherry jusRookie’s Ginger-Beer

Barbecue BeefClothbound-cheddar biscuit, carrots,

horseradish (Substitute local, 10-ounce New York-strip steak — $6)

Vermont Pork SchnitzelSmashed whole potatoes,

braised greens, mustard creamTamari-and-Quince-Glazed

Wild SalmonKimchi, black-rice risotto,

snow-pea sprouts

D E S S E RT

Vermont Cheese Selection

L’Amante126 College Street, Burlington, 863-5200

Menu changes daily based on seasonal products. 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 Chile 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

$40

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BURLINGTONLucky Next Door163 Cherry Street, Burlington, 399-2121

$4.75 ALL DAY SPECIALTwo-for-One Hot-Pressed Tacos

Corn or homemade spelt fl our tortillas fi lled with:

C H O I C E O F P R OT E I N

Smoked chicken, roasted pork, hot smoked salmon, beef pot roast, sweet potato, garlicky kale

C H O I C E O F C O N D I M E N T S

Queso fresco, fi ery peppers and onions, ginger-scallion sauce, pico de gallo, fresh cilantro, pickled jalapenos, roasted corn

$2 SANGRIA

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

FIRST & THIRD COURSES FOR LUNCH & DINNER


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

frites, maple-balsamic vinaigrette

Foie Gras TerrineMashed and pickled vegetables,

crostini, plum mustard

Foie Gras “Fig Newton”Pâte sucrée, strawberry-rhubarb

jam, spring greens


Foie Gras Crème BrûléePistachio madeleines, fresh berries

Black Pepper MacaroonFoie gras butter cream,

strawberry-balsamic jam

Maple Crème Brûlée

$20 LUNCH SPECIALE N T R É E O P T I O N S

Petit Bistro Burger with Tru� e Fries

Grilled LaPlatte River angus beef, black tru� e cheese and seared foie

gras on a mini port roll with baby greens, tomatoes and red onions

Foie Gras Monte CristoHouse made pistachio butter,

cranberry jam and foie gras sandwich, battered and pan-fried

and served with mixed greens

Mushroom Pesto Melt

$40 DINNER MENUE N T R É E O P T I O N S

Grilled Petit Beef TenderloinWild mushroom Vermont goat

cheese and fi g tartlet, roasted marble potatoes with foie gras butter

Spiced Maple and Orange-Glazed Duck

Pan-roasted, glazed duck breast, roasted corn-and-okra pancake

Spring Veggie OptionPickled kale-and-chicory slaw

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New Moon Café150 Cherry Street, Burlington, 383-1505

Closed Saturday.

$10 LUNCH MENUSelect two of the three categories listed.

All meals come with a choice of one mini cupcake. Add an organic

fountain beverage and chips for $2. (Vegan and gluten-free options

available.)

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

Turkey ClubRoast turkey, avocado,

caramelized onions, turkey bacon, smoked Gouda and garlic mayo

Pan-Seared Tofu or SeitanRed Hen Baking Company

Mad River Grain bread, grilled vegetables, basil pesto, roasted red

peppers and onions

Tomato Basil and MozzarellaBaked Falafel

With maple tahini dressing on sourdough bread, arugula, tomatoes

and cucumbers

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

EdenGreens, strawberries, red grapes,

dried cranberries, blue cheese crumbles, toasted walnuts and

raspberry vinaigrette

Protein PowerhouseTofu or seitan, avocado, coconut

quinoa, spinach, chickpeas, carrots, walnuts and fl ax oil

GreekRomaine, tomatoes, feta crumbles,

cucumbers, Kalamata olives, red onion and feta vinaigrette

S O U P O P T I O N S

Choices change daily. This is a sample menu.

Squash-AppleChicken and Dumpling

Spicy Black BeanTomato Bisque

and cucumbers

The Mounted Cat60 Battery Street, Burlington, 658-6500


Red & Gold Beet SaladVermont Creamery goat-cheese fritter, balsamic reduction

Crispy Pork BellySauerkraut and sweet pickled vegetable salad,

Switchback braising jus reduction

Chilled VichyssoiseAsparagus tips


Grilled Hanger SteakRoasted fi ngerling potato, seasonal vegetable medley, shallot sauce

Pan-Seared SalmonTomato-mashed potatoes, glazed pearl onions,

baby carrots, herb beurre blanc

Grilled Eggplant & Pepper TartineBaba ghanoush, chipotle oil, baby arugula


Chocolate Crunch BarRaspberry sauce

Crème Brûlée

$40

Pascolo Ristorante83 Church Street, Burlington, 497-1613


White Bean SoupKale, basil pesto

Caesar SaladRomaine, grana Padano, anchovies, croutons

Insalata MistaGreens, radishes, beets, pine nuts, Does’ Leap chèvre


Pappardelle BologneseLocal beef-and-pork ragu, grana

Ravioli FormaggiAsparagus cream, cherry tomatoes, basil, ricotta salata

D E S S E RT

Tiramisu

$30

Noonie Deli30 Main Street, Burlington, 495-5195

$6 LUNCH SPECIALChoose any full-sized sandwich

Sweet Tuna SaladSpring mix lettuce, tuna salad, cherry totmato, red onion, spinach, cucumber, shredded carrot, sliced apple, raisin and honey mustard dressing

The GobblerSmoked turkey with lettuce, mayo, homemade

stu� ng and cranberry sauce

The VermonterBlack Forest ham, sliced apple and cheddar cheese

melted with homemade honey mustard

Pesto Chicken SandwichReuben

Corned beef, sauerkraut and Swiss cheese melted with Russian dressing

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

Dinner served Wednesday through Saturday.


All appetizers include focaccia

Roasted OlivesStu� ed Cherry Peppers

Bacon MarmaladeHouse Salad

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

MargheritaSan Marzano tomatoes, fresh mozzarella, basil,

extra-virgin olive oil

PepperoniSan Marzano tomatoes, fresh

mozzarella, Vermont Smoke and Cure pepperoni, basil

PepperachaSame as above with Sriracha and

crushed red pepper

Green MountainApples, Boucher Family Farm

Gore-Dawn-Zola, ricotta, mozzarella, arugula, honey

Restaurant Week Pizza Special

Local sausage and foraged ramps (served when available)


Barrio Bakery TartWith ice cream

Restaurant Week Dessert Special

$20

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


Choose three:

Fire-Roasted Red Peppers, Mediterranean Olives,

Fire-Roasted Mushrooms, Soppressata, Coppa,

Bresaola, Gorgonzola, Pecorino Romano,

Fior di Latte

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

MistaLocal greens, red wine vinaigrette

ColorataRoasted beets, avocado,

micro-greens, citrus dressing

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

MargheritaTomatoes, fi or di latte, fresh basil,

oregano, extra-virgin olive oil

BiancaFior di latte, prosciutto di Parma,

arugula, pecorino, basil, balsamico

Quattro FormaggiFior di latte, ricotta, grana padano,

Parmigiano, basil, oregano

Salmone A� umicatoSmoked salmon, fresh dill, shallot-

sour cream, red onion, lemon

Mais Crème fraiche, fi or di latte,

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

Diavola Spicy soppressata, provolone,

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

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

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

Pizza alla NutellaNutella-fi lled pizza dough with

caramelized sugar and chocolate drizzle

Housemade GelatoFlavors change daily

$30

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BURLINGTONRevolution Kitchen9 Center Street, Burlington, 448-3657



“Bulgogi”Korean grilled seitan with kimchi

and mango in a lettuce wrap

Oyster CevicheOyster mushrooms and vegetables

marinated in a zesty citrus dressing, served with root chips

Raw Kale SaladMassaged lacinato kale, dried

cranberries, roasted pumpkin seeds and Vermont Creamery Bijou in a

maple-cider dressing

M E A L O P T I O N S

RavioliSmoked fi g pesto and chèvre served

in a sage-butter-pecan sauceVegan option: Artichoke,

mushrooms and roasted red pepper in a vegan sage-garlic-pecan sauce

Mayan TacoAdobo-roasted tempeh and braised kale with avocado-cashew crema. Served with beans, rice, salsa and

guacamole

Rev RamenAssorted vegetables with tofu and ramen noodles in a spicy

hot-and-sour broth


Banana Cream PieDevil’s Food Cake

With peanut butter mousse

Vanilla Maple CakeWith caramelized pecans

$30

good

for you

food.

vegetarian.9 Center St. | Burlington

802-448-3657revolutionkitchen.com

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112 Lake Street • Burlingtonwww.sansaivt.com

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San Sai Japanese Restaurant 112 Lake Street, Burlington, 862-2777

C H E F ’ S C H O I C E

This multicourse dinner showcases a wide variety of our cuisine. The delicacies change according to the chef’s whim.

Below are a few examples:

Specialty SaladSmall Bites and Snacks

Slow-Simmered Pork and Sautéed Lobster TailFive-Piece Specialty Sushi Plate and Roll

Ice Cream

$40

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Sherpa Kitchen 119 College Street, Burlington, 881-0550

Full descriptions available online.

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

Homemade LemonadeHimalayan Spiced Iced Tea

Mango LassiNepali Chai


Daal, Aloo Chop, Pakora, Samosa


All of our curries are served with rice and papadam

(crispy chickpea wafers)

Momo, Chicken Saag, Chicken Tikka Masala,

Lamb Bindalu, Saag Paneer, Chana Masala

$20 DINNER MENUS TA RT E R O P T I O N S

Beet SaladSpinach Soup

Aloo Chat


Lamb Sekuwa With Fried Rice

Lamb cubes marinated overnight in Himalayan spices and grilled, served

with vegetable fried rice

Authentic Nepali Rice and Curry

Traditional rice-and-lentil dish with vegetable or chicken curry served

with papadam

Momo (Dumplings)Homemade dumpling with choice

of chicken, beef or vegetable, served with spiced tomato sauce


Rice PuddingRice cooked in milk with hint of

sa� ron and cardamom

Khulfi Homemade ice cream with pistachios

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


Fried Green BeansWith Sriracha-ranch dipping sauce

Caprese SaladFresh mozzarella, tomatoes and basil with balsamic drizzle


Barbecue Short RibTopped with onion straws, buttery mashed potatoes and Brussels sprouts

Grilled Swordfi shWith mango chutney, rice and Brussels sprouts

Chicken IsabellaMarinated grilled chicken, roasted red peppers, artichoke hearts,

black olives, red onion and feta served over linguine


Cran-Orange Bread PuddingWith bourbon sauce

Flourless Chocolate Cake

$30

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

A P P E T I Z E R

Baked EscargotsGarlic-and-herb butter

Rhode Island CalamariBoston Loligo squid, lightly

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

salt and pepper

Shrimp CocktailWild caught Gulf white

jumbo shrimp

E N T R É E

Eight-Ounce Petite Sirloin and Baked Stu� ed Shrimp

Choice of side: baked potato, fries, mac and cheese, rice, linguine

Shrimp ScampiFresh sautéed jumbo shrimp in extra

virgin olive oil, garlic, shallots, spinach, and tomato.

Served with linguine. (Can be prepared vegetarian)

Lobster RollChunks of lobster meat with

mayonnaise and celery, served on a hot dog roll

D E S S E RT

Homemade Key Lime Pie

Shanty PieSilky chocolate mousse pie

with chocolate crust and whipped cream on top

CheesecakeServed with berry coulis

$30

The Skinny Pancake60 Lake Street, Burlington, 540-0188

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

Cup of Local KaleVT Salumi Sausage

VT Bean Crafters Red Bean SoupS E C O N D C O U R S E O P T I O N S ( S AVO RY C R E P E S )

Served with a side salad

Vermont Pork BellyRamp pesto, Bayley-Hazen blue cheese, local mushrooms

Local Chard and MushroomsHi Land Farm chevre, roasted garlic, pine nuts

D E S S E RT O P T I O N S ( S W E E T C R E P E S )

PB & JLocal peanut butter, Sidehill Farm raspberry jam

Lemon ClassicLemon juice, sugar

$20

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BURLINGTONSouth End Kitchen at

Lake Champlain Chocolates716 Pine Street, Burlington, 864-0505


Warm Artichoke Dip With PitaZero Gravity Beer Cheese Fondue


Fennel & Herb Roasted Half ChickenWilted spinach, roasted potatoes

Vegetarian Creamy PolentaRoasted tomatoes, wilted greens, baby vegetables

$20

The Spot210 Shelburne Road, Burlington, 540-1778


Pot StickersLiving the Dream

Red and golden beet salad, goat cheese, spiced nuts

Cabarete saladYour classic Caesar

Crab CakeOne crab cake with Old Bay aioli


Baja Longboard JamBeer-braised pork enchiladas,

rice and beans

Mahi PeahiFresh mahi-mahi loaded tortillas,

shredded lettuce and cabbage, avocado, salsa, chipotle sauce.

Served with tortilla chips and salsa.

The Indo Reef DanceThai red curry coconut shrimp with

tofu and sautéed vegetables over rice

The Maverick (aka Je� Clark)Big ol’ hunk of locally raised beef

with Vermont cheddar and lots of fi xings

Mola Mola MadnessBlack bean burger served with

cheddar, lettuce, tomato, onion, chips and pickle

The HamiltonShaved LaPlatte River Angus Farm

steak sandwich with peppers, onions and plenty of melty cheese, served

with kettle chips and a pickle.

The Classic PeahiTwo of our world-famous fi sh tacos

loaded with mango salsa, lettuce and chipotle sauce on grilled tortillas.

Served with tortilla chips and homemade salsa.

West Oz Punt FestSweet slow roasted pork with a

kick (er … punt). Topped with seared pineapple chunks.

Served on a brioche bun with kettle chips and a pickle.


Pineapple Carrot CakeFried Cake

Moose tracks ice cream

HaupiaCoconut pudding

$20

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

Closed Monday.


OliveCastelvetrano olives

Carciofi Grilled Roman artichokes

InsalataMixed organic greens, shaved fennel, radish, balsamic viniagrette

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

Gnocchi GioverdeHandmade gnocchi, Zia Eliza salsa pomodoro, butter, herbs, grana Padano

Orecchiette con FriconeOriginal recipe we brought from Italy 20 years ago,

fried cherry tomato sauce, arugula, ricotta salata

Pasta al FornoHouse rigatoni, salsa pomodoro, eggplant Parmesan, house mozzarella

D O L C E

TiramisuLady fi ngers, rum, espresso, Vermont Creamery

mascarpone cheese custard, shaved Belgian chocolate

$20

St. Paul Street Gastrogrub205 St. Paul Street, Burlington, 540-8383

TO D R I N K

Switchback Brewing Citra Pils

C O U R S E O N E

Deviled Egg PlateBacon or veggie

C O U R S E T WO

House BurgerBeef or veggie, with fries

$20

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The Bagel Place1166 Williston Road, South Burlington, 497-2058

$6 BREAKFAST SPECIALHam, Egg & Cheddar

Vermont Smoke and Cure ham, Shelburne Farms 1-year-old cheddar, fresh cracked egg, baby spinach, tomato and onion served on your

choice of bagel or roll

$10 LUNCH SPECIALDaily Sandwich Special

Served on your choice of bagel or roll with choice of soup and cookie.

Sandwiches might include North Country Smokehouse smoked turkey, Grafton Village Cheese garlic cheddar,

chive mayonnaise, lettuce, tomato and onion

Sweetwaters120 Church Street, Burlington, 864-9800

$15 LUNCH SPECIALE N T R É E O P T I O N S

Misty Knoll Chicken Sandwich

Slow-roasted Misty Knoll Farms chicken salad, light Cajun mayo,

toasted baguette, tomato, romaine, Maplebrook Fine Cheese feta cheese

Maple Vermont Pork BurgerHouse-ground pork, seared apples,

maple-glazed onions, Vermont Farmstead cheddar

$30 DINNER MENUA P P E T I Z E R O P T I O N S

Burrata Tomato SaladBasil-marinated Maplebrook Fine

Cheese burrata, vine-ripened tomato, white balsamic vinaigrette, focaccia

crostini

Tempura Smoked Salmon RollHouse-smoked salmon, Green

Mountain Farms cream cheese, sticky rice, cucumber salad, spicy mayo

Barbecue Pork Mac and Cheese

Slow-cooked pork, béchamel sauce, Vermont cheeses, panko-herb

crust; served with maple-jalapeño cornbread


Goat Cheese Pesto PastaVermont Creamery chèvre, basil

pesto, roasted red peppers, grilled asparagus, toasted focaccia bread

Bar SteakChar-grilled bar steak, roasted

beets, sea salt, fi ngerling potatoes, cippolini onions, Bayley-Hazen

blue cheese, red wine demi glace

Stu� ed Rainbow TroutBaked trout stu� ed with artichoke, Cabot cheddar, jalapeño cornbread,

sweet potato-bacon hash, lemon-parsley gremolata


Co� ee Pot De CrèmeKimball Brook Farm cream,

Vermont Co� ee Company espresso roast, oatmeal crisp

Lemon Chèvre CheesecakeGraham cracker crumb crust,

Vermont Butter & Cheese chèvre, raspberry sauce

Apple-Caramel TartWarm apples, pu� pastry, Island

Homemade Ice Cream salted caramel ice cream

Trattoria Delia120 Church Street, Burlington, 864-9800


Crostini alla FiorentinaGarlic crostini warm chicken liver pâté

Tonno Sott’olioHouse-preserved tuna, cannellini bean salad

BurrataLocal burrata, roasted asparagus, pine nuts, golden raisins, fried bread crumbs

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

Stinco di MaialePork ossobuco arrosto, braised white beans

GnocchiHandmade potato gnocchi, nettle pesto cream

SalmoneWood-fi red organic salmon, eggplant caponata, salsa verde

D O L C E

TiramisùVermont Creamery mascarpone

GelatoHouse made with Vermont milk and eggs

FormaggioVermont Creamery Cremont, red onion marmelatta, toasted hazelnuts

$40

The Whiskey Room at Rí Rá Irish Pub

176 College Street, Burlington, 860-9401


Whiskey Room PoutineMcDonnell’s Irish curry, rasher, Vermont cheddar, green onion

Kale CaesarTender baby kale, house dressing, potato cake croutons


Blackened Flat Iron SteakChimichurri, pub fries, black tru� e ketchup

Pan-Roasted SalmonJameson honey glaze, roasted sweet potatoes,

salt-and-vinegar fried Brussels sprouts


The TrinityBailey’s chocolate mousse, Guinness fudge sauce,

Jameson whipped cream

$30

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SOuTh burlINgTON

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

$15 luNch SpEcIalC h o o s e t wo

Rich Vegetable or Meat BrothZough (cilantro-jalapeno relish),

bread salad

Salad of Smoked BranziniWild vegetable pickle

Simple Greens Salad (vegan)Buckwheat sprouts,

wild vegetable pickle

Vegetable-White Bean TerrineRomesco sauce, basil purée

$30 DINNEr MENus tA Rt e R o P t I o N s

Rich Vegetable or Meat BrothZough (cilantro-jalapeno relish),

bread salad

Salad of Smoked BranziniWild vegetable pickle

Simple Greens Salad (vegan)Buckwheat sprouts,

wild vegetable pickle

Lamb TartareQuail egg, toast

Vegetable-White Bean TerrineRomesco sauce, basil purée

e N t R É e o P t I o N s

Chèvre GnocchiBrown butter, herbs, asparagus

QuailSpoon bread, roast carrot jus

Seared, Spice-Crusted Beef Shoulder Tender

Crostini, beef jus, tomato-herb salad

Quinoa-Stuffed Poblano Peppers (vegan)

Ginger-tomato sauce, roast cauliflower

D e s s e Rt o P t I o N s

Green Tea-Barenjager Custard

Chocolate-Coconut Pot de Crème (vegan)

Grand Marnier TruffleStrafford Farms

Vanilla Ice CreamIsland Ice Cream Sorbet

Healthy Living Market & Café222 Dorset Street, South Burlington, 863-2569

$8 brEakFaST SpEcIalLocal Egg, Cheese and Braised, Shredded Pork Belly Sandwich

On a house made herb biscuit

$10 luNch SpEcIalKorean BBQ Pulled Pork Shoulder

With housemade Asian slaw and pickled scallions on ciabatta

Choice of Small Cookie

Guild Tavern 1633 Williston Road, South Burlington, 497-1207

A P P e t I Z e R o P t I o N s

Ember-Roasted VegetablesHouse ricotta, rhubarb preserves

Vermont Heritage Grazers Pork BellyWood-grilled mushrooms, house kimchi


Handmade PappardelleSpring-dug parsnips, sweet peas, tarragon crème fraiche

Wood-Grilled Vermont BeefForaged ramp chimichurri, crushed potatoes

D e s s e Rt o P t I o N s

Bourbon Pecan PieVanilla Bean Crème Brûlée

$40

Pulcinella’s100 Dorset St., South Burlington, 863-1000

Full descriptions online.

$12 luNch SpEcIalNo lunch on Monday.

s o U P

Zuppa Del Giorno


A Selection of Vegetarian and

Meat PaniniPranzo Piatto Del Giorno

Daily lunch special

$30 MENuA P P e t I Z e R o P t I o N s

Insalata VerdureOrganic mesclun greens, carrots,

cucumbers, onions, tomatoes, red wine vinaigrette

Zuppa Del Giornoe N t R É e o P t I o N s

Pollo alla CacciatoreSautéed chicken breast sauteed with peppers, onions, mushrooms, olives, capers, tomatoes and herbs, served

over creamy polenta

Trota alla LimonePan-roasted fresh trout filled with

lemon and herbs, served with creamy risotto and wilted spinach

Risotto con Piselli e AsparagiArborio rice sautéed with peas and

asparagus, finished with cream and Parmesan, with tomato confit

drizzled with basil oil

D e s s e Rt

CannoliTraditional Sicilian pastry tube filled

with sweetened ricotta, lemon peel and chocolate chips

Tilt Classic Arcade and Ale House

7 Fayette Drive, South Burlington, 489-5350

Each day we will take you on a tour of our organically inspired pub menu featuring a

selection of Vermont handcrafted beers and spirits in every recipe. These daily tours will

include your choice of an appetizer, entrée and dessert. Vegan options will be o� ered.

B O N U S P L AY

Six tokens included with each meal! Come in and check out our chalkboards or

fi nd us on Facebook for details.

$30

Vermont SportsGrill1705 Williston Road, South Burlington, 860-2009

$30 MENU FOR TWOPrice includes dinner for two people.

A P P E T I Z E R S ( C H O O S E O N E )

The Tater Tower Golden ribbons of potato

quick fried until crisp, seasoned, then stacked high, served with house

made ketchup

Chicken WingsSix huge chicken wings,

fl ash fried and tossed in choice of sauce; with ranch or blue cheese

for dipping

Sweet Potato FriesFried crisp, served with

honey mustard

E N T R É E S ( C H O O S E T WO )

Harvest MeltRoasted zucchini, red bell pepper, tomatoes, red onion, black olives, baby spinach served on a roasted portobello with garlic sauce and

cheddar cheese

Asian Salmon SaladSoba noodles, baby spinach,

matchstick carrots, red bell pepper, snow peas and pea shoots served

with a lite soy dressing

Black Forest Ham MacBlack Forest ham baked with

Mom’s fi ve-cheese mac, topped with buttery crumbs

Ranch Hand BurgerOne half-pound of Angus beef grilled, then topped with chili,

cheddar, jalapeños and guacamole

D E S S E RT S ( C H O O S E O N E )

Sudden-Death Chocolate Lava Cake

Warm chocolate bunt cake, vanilla ice cream and chocolate sauce

Dessert of the Day

The Windjammer Restaurant and Upper Deck Pub

1076 Williston Road, South Burlington, 862-6585


Jumbo Lump Crab CakeCitrus-cracked-pepper sauce and

preserved lemon

Spring BruschettaHousemade Vermont Creamery

pesto chèvre, portobello mushroom confi t and chopped, oven-roasted

tomatoes

Bacon-Wrapped Beef Tenderloin

Tender pieces of fi let mignon wrapped in bacon and served

with brandy-green-peppercorn cream sauce


Salad bar included with all meals.

Chicken ArrabbiataPanko-encrusted, tenderized

chicken breast served over a classic Roma tomato sauce, topped with

fi re-roasted tomato compote

Salmon DolceSweet-potato-and-honey-Dijon-

encrusted Atlantic salmon fi nished with bourbon-apple-cider glaze

Gorgonzola Rib EyeTwelve-ounce, hand-cut, Gorgonzola-

encrusted rib eye topped with crispy fried onions and fi nished with

bourbon-rosemary demi-glace

Stu� ed PepperBell pepper fi lled with curry jasmine

rice, seitan, summer squash, zucchini, carrots, artichoke hearts,

coconut milk and fresh basil, served over carrot-ginger purée with

grilled asparagus


Brownie SundaeWarm blondie topped with

housemade vanilla ice cream, hot fudge, whipped cream and peanuts

White Chocolate-Chocolate Chunk Mousse

A decadent dessert made with Callebaut Belgian white chocolate

and dark chocolate chunks

$40

local , f resh, or iginal

1076 Williston Road, S. Burlington

862.6585www.windjammerrestaurant.com

www.facebook.com/windjammerrestaurant

Enter OurFacebook

Competitionfor the best chicken

wing sauce recipe. Visit our Facebook

page for details!

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


Black Bean SoupShrimp pico de gallo,

basil sour cream

Prosciutto-Wrapped Asparagus

Parmesan, roasted tomatoes

Chicken Spring RollsMozzarella, roasted veggies,

lemon-dijon aioli

BruschettaSpring succotash, feta,

candied onions


Vermont seitan can be substituted for the protein in any entrée

Rainbow TroutRoasted potatoes, broccolini,

rosemary vinaigrette

Pulled Pork TacosMaple-jerk glaze, apple slaw,

Caribbean rice ’n’ beans

BurgerUsual fi xins’, cheddar, bacon,

famous fries, tru� e aioli

ScallopsRoast potatoes, asparagus,

tru� e oil, balsamic reduction


Caramel BudinoSea salt, crème fraîche

Seasonal Cheesecake

$30

Wooden Spoon Bistro

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WINOOSKI • COLCHESTEROur House Bistro

36 Main Street, Winooski, 497-1884

$15 LUNCH SPECIALRestaurant Week Mac TrioEight-ounce crocks of barbecued

pork mac, bu� alo chicken mac and French-onion mac

Side Spinach or Our House Salad


Spinach-Artichoke DipGrilled bread

Our House MusselsWhite wine, garlic-and-butter sauce,

smoked bacon, fresh tomato, basil, grilled bread


Restaurant Week Mac TrioEight-ounce crocks of barbecued

pork mac, bu� alo chicken mac and French-onion mac

Fried Chicken & Wa� e Sandwich

Cheddar and bacon wa� es stu� ed with fried chicken with cracked

pepper gravy, fries and apple-cabbage slaw

Spring Mushroom & Caramelized Onion Risotto

Balsamic-dressed spinach, cheddar-topped roasted tomato


Deep-fried PB&JGolden-battered peanut-butter-and-strawberry-jelly sandwich

drizzled with chocolate and served with a marshmallow fl u� frappé for

dipping or drizzling

Strawberry-Rhubarb Skillet Pie

Crisp-crusted, free-form rustic tart topped with maple chevre

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


Grilled Caesar SaladGrilled little gem lettuce, shaved Parmesan, polenta crouton, fried capers

Chicken WingsTarragon barbecue sauce, blue cheese dressing, candied harissa

Smoked FondueRoasted seasonal vegetables, molten Grafton Village cheddar


Waterworks Steak FritesFries, watercress, housemade steak sauce

Roasted Misty Knoll ChickenHerbed popover, heirloom carrots, lemon thyme jus

Vegetarian Pot PieYam, broccoli, portobello, potatoes, leeks, coconut milk, red curry, biscuit top


ChurrosCinnamon sugar, spicy chocolate sauce

Banana Trifl eDulce de leche, hazelnut shortbread

$30

Lighthouse Restaurant & Lounge38 Lower Mountain View Drive, Colchester, 448-3361


Korean Boneless Beef Short Rib SlidersHomemade kimchi,

Sriracha ketchup

Escargots on ToastSautéed escargots and wild

mushrooms in Marsala wine, garlic, herbs and butter on toast with

baby arugula and lemon-pepper vinaigrette

Bacon-Scallop FlatbreadFresh mozzarella, arugula,

olive oil and garlic

Shrimp and GritsBlackened fresh Florida rock

shrimp, Grafton Village Cheese 2-year-old cheddar grits and

fresh chives

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

Unlimited Salad and Bread Bar

Cheddar Ale SoupFrench Onion Soup

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

Grilled Bistro SteakGarlic-Parmesan-stu� ed twice-

baked potato, smoked blue cheese crumbles, wild mushroom Bordelaise and grilled asparagus

Citrus-Chipotle-Glazed Grilled Local Pork Chop

Housemade chorizo sausage hash, crispy sweet potato, corn relish and

grilled asparagus

Grilled Local Lamb ChopsRoasted fi ngerling potatoes,

mint pesto, Madeira-lamb jus and grilled asparagus

Pan-Roasted SalmonCreamy mascarpone risotto,

grilled asparagus, fennel-citrus slaw and blood orange beurre blanc

Gluten-Free Lobster, Rock Shrimp and Scallop AlfredoTossed with gluten-free fettuccine

$30

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


Grilled Romaine Chicken Caesar Salad

Romaine lettuce lightly grilled with olive oil and Parmesan cheese,

served with grilled chicken and Caesar dressing

Tabbouleh SaladDiced tomatoes, fi nely chopped

parsley, onion and cracked wheat seasoned with olive oil, lemon juice and salt on a bed of romaine lettuce

HummusOur mother’s secret recipe

served with olive oil, toasted pine nuts and pita bread


ShawarmaSeasoned shaved beef wrapped

in a pita with tahini sauce, grilled tomatoes, grilled onions,

chopped parsley and pickled turnips. Served with seasoned French fries

LebanizzaSeasoned, marinated tomato

and onions, toasted sesame seeds and olive oil on a 12-inch,

freshly baked fl atbread

Grilled KeftaSeasoned ground beef mixed with

onions and parsley, grilled and served on pita bread with our homemade tzatziki sauce and

seasoned French fries


Cherry CheesecakeWith chocolate ganache

Homemade BaklavaHomemade Cannoli

$20

Grazers192 Boxwood Avenue, Williston, 857-5829

$10 LUNCH SPECIALVT Ground Beef Sriracha SlidersHand-Cut Fries


Three Shucked Oysters on the Half Shell

Cucumber mignonette

Fried Pickles Homemade ranch


All burgers are served on a house made brioche bun with choice

of hand-cut fries or salad.

Beet BurgerLocal goat cheese, arugula,

pickled red onion and garlic aioli

Stonewood Farm Turkey Burger

Pasture-raised Vermont turkey, orange-cranberry chutney, baby spinach, garlic aioli,

red onion, Grafton Village sage-infused cheddar

The GrazerVermont ground beef, lettuce,

tomato, red onion, local cheddar, garlic aioli


Salted Caramel ShakeStrawberry Shake

Café Mediterano17 Park Street, Essex Junction, 878-9333


$20 LAMB DINNEROn Saturday, April 25, Sunday, April

26, Saturday, May 2, and Sunday, May 3, Café Mediterano will be spit-roasting a whole lamb to share with

diners for Vermont Restaurant Week. The traditional, celebratory Bosnian

meal will include:

Hummus PlateRoast Lamb Platter

Served with Greek salad, rice, tzatziki and warm pita bread

$20 BOSNIAN MIXED GRILL MENUOn Friday, April 24, and Tuesday,

April 28, through Friday, May 1. Meal includes:

HummusCevapi

Skinless beef sausage

SudzukiceBeef sausage

Chicken Shish KebabGyros MeatBeef and lamb

Rice, Shopska Salad, Tzatziki, Warm Pita Bread

$20 VEGETARIAN MIX MENUHummus

Served with pita bread

FalafelSpiced, ground chickpea fritters

Grilled Veggies, Rice, Shopska Salad, Tzatziki,

Warm Pita Bread

$10 LUNCH SPECIALAll options come with soda and choice

of French fries or rice.

Gyros PitaBeef and lamb with lettuce, tomato,

onion and tzatziki

Chicken PitaWith lettuce, tomato, onion and

tzatziki

Falafel PitaSpiced, ground chickpea fritters with lettuce, tomato, onion and

tzatziki

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

70 Essex Way, Essex Junction, 764-1489


Lobster BisqueBrioche, sturgeon caviar,

crème fraîche

Doppio RavioliRoasted chestnut, Berkshire pork

shoulder, Parmigiano-Reggiano

Minutina GreensBeet vinaigrette ice,

pine nut spread, watermelon radish

Oyster on Half ShellLemon, mignonette, horseradish

emulsion


Boyden Farm ShortribCarrot purée, braised red cabbage,

Brussels sprouts

Seared Cape Cod ScallopButter bean purée, baby fennel,

spring onion

Caramelized SunchokesEscarole, farro, Maplebrook Fine

Cheese ricotta

Hudson Valley Duck BreastDuck jus, confi t fi ngerling potato,

creamed escarole

D E S S E RT

Daily dessert selections

$30

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

70 Essex Way, Essex Junction, 764-1489


Spring-Onion BisqueGoat cheese cream and crispy onions

Smoked Chicken Corn CakesBlack beans, queso, lime crema, microgreen salad and chipotle vinaigrette

Roasted-Beet-and-Watercress SaladToasted almonds, fennel-buttermilk dressing, apples and dried cherries

Spring-Vegetable FrittersBroccoli, artichoke, onion and Green Goddess aioli


Grilled Hanger Steak With Potato HashRoasted baby carrots, edamame, pearl onion and green harissa

Goat Cheese GnocchiBraised kale, Parmesan broth, caramelized onion

Sweet-Potato-Crusted Mahi-MahiFire-roasted tomato-ginger salsa and roasted-garlic-wild-rice pilaf

Local Pork MeatballsOrecchiette pasta, artichokes and spinach-almond pesto cream sauce

D E S S E RT

Daily dessert selections

$20

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WILLISTON • ST. ALBANS • SOUTH HEROVermont Tap House70 Marshall Avenue, Williston, 879-7060

S A L A D

Green Mountain SaladLocal mixed greens, baby spinach, local tomatoes, sliced cucumber and

shredded carrots tossed with a house honey-balsamic vinaigrette

C H O I C E O F L A R G E P I Z Z A

Hold the MeatHousemade red sauce, baby spinach, black olives, caramelized onions and

mushrooms. Fresh basil is added after baking.

VermonterHouse garlic butter, sliced apples, applewood-smoked bacon, red onions,

diced garlic and a Vermont maple syrup drizzle.

Chicken-Bacon RanchHouse garlic butter, grilled chicken, applewood-smoked bacon with a ranch

drizzle. Fresh basil is added after baking.

D E S S E RT

Fried DoughChoose it topped with powdered sugar and Vermont maple syrup or vanilla

ice cream with raspberry sauce.

$30

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

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

Maple and VanillaCookies ’n’ CreamE N T R É E O P T I O N S

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

and served with hand-cut fries

Biscuits and GravyVermont sausage gravy and a touch of maple served over buttermilk biscuits

Bacon Wa� eBacon-stu� ed Belgian wa� e with maple butter

Chicken Salad Club With Hand-Cut FriesTriple-layered with mayo, lettuce, tomato, onion,

bacon and cheddar cheese, as well as walnuts and grapes

D E S S E RT

Maple Cream Pie

$20

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

Closed Sunday, Monday and Tuesday.


Prince Edward Island Mussels

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

with fresh basil

Spicy Braised Duck Spring Rolls

Sweet chili Thai dipping sauce

Mixed Green SaladFresh strawberries, maple-roasted

pecans, Vermont Creamery goat cheese, house balsamic vinaigrette

Caesar SaladHomemade croutons,

house Caesar dressing and freshly grated Parmesan

Crab Cakes

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

Soy-Ginger Marinated Flank Steak

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

Mixed GrillRosemary-marinated lamb lollipops

and grilled shrimp, served with vegetable-asiago potato pancakes

and mixed greens

Co� ee-Crusted Pork Tenderloin

Goat cheese mashed potatoes and sautéed vegetables

Lobster SauteLobster, prosciutto, arugula, grape tomatoes and shallots

tossed with linguine and light lemon-butter cream

Chili Maple-Glazed, Pan-Seared Chilean Sea Bass

Roasted corn, black bean, tomato and arugula salad, crispy sweet

potato haystack

Vegetarian SpecialAvailable upon request and

posted on the Blue Paddle Bistro website daily


Brownie SundaeLocal vanilla ice cream and

homemade hot fudge

$40

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

SAP-SPIRATION MENUChef Marcus spent this winter setting up his new 1,200-tap sugar bush

in preparation for this year’s Restaurant Week menu!

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

Sap Cosmo $7Smugglers’ Notch Distillery vodka lightly sweetened with maple sap,

brightened by a splash of cranberry and garnished with a house made

fresh ginger candy


PEI MusselsSautéed in maple sap with maple-

Crown-Royal-infused apricots and toasted almonds

Mixed Green SaladDrizzled with Valley Road maple-

balsamic vinaigrette


Maplewood-Smoked Pork Ribs

Sap-brined, apple-cider-braised local ribs, fi ngerling potato salad,

pickled baby corn

Sap-Poached Salmon FiletBlast-frozen reverse-osmosis sap, lemongrass-Thai-chili-rice pilaf,

pearl onions, spring peas

Maple-Bacon Gastrique-Glazed Grilled

Chicken BreastCabot cheddar smashed potatoes

D E S S E RT

Maple Crème Brûlée

$30

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Toscano Café Bistro27 Bridge Street, Richmond, 434-3148

Full descriptions available online. Closed Monday.

$15 LUNCH SPECIALIncludes soup or salad and an entrée.


Switchback Cheddar Ale Soup

Garlic-and-herb crouton

Mediterranean SaladRed wine vinaigrette, fresh herbs,

cucumber, kalamata olives, heirloom tomatoes, fresh mozzarella


Citizen Cider-Roasted Pork Sandwich

Housemade potato roll, creamy coleslaw

White Wine Vegetable Risotto

Roasted caulifl ower, spring peas, mushrooms, wild leeks

Porter Steamed PEI MusselsHand-cut frites, roasted garlic aioli

$40 MENUA P P E T I Z E R O P T I O N S

Sherry Lobster BisquePan-Seared Escargots

House-smoked Vermont Cheddar-and-Apple Fritter

Vermont Spirits Apple Brandy reduction

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

Mesclun GreensE N T R É E O P T I O N S

Grilled Chicken KabobMushroom Ravioli à la Vodka

Veal MarsalaBourbon-and-Peach-Glazed

Flank SteakFish du Jour


Chocolate Mousse Cream Pu�

Vermont Maple Bread Pudding

Island Homemade Ice CreamSapling Maple caramel

Hand-cut frites, roasted garlic aioli

Sonoma Station 99 Bridge Street, Richmond, 434-5949



Whole Leaf Caesar SaladGarlic croutons, shaved Parmigiano-Reggiano

Switchback Tempura Fish Taco

Green cabbage, tomato, poblano, spicy chili-lime crema


Black Bean-Cheddar Ravioli and Achiote Tempura Shrimp

Grilled pineapple, baby spinach, roasted jalapeño cream sauce

Lavender-Black Pepper Crusted Ahi Tuna

Garlic mashed potato, green beans, Barenjager beurre blanc,

balsamic reduction

Grilled Red Curry TofuBlistered green beans, quinoa, sweet

pea, red pepper, scallions


Chocolate Flourless CakeHomemade co� ee ice cream,

caramel sauce, bourbon-smoked sea salt

Warm Lemon Bread PuddingCreme anglaise, blueberry sauce, homemade blueberry ice cream

$30

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

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

The menu below is a sample.

S M A L L P L AT E S

Roasted Beet SaladWith fresh horseradish,

smoked LaPlatte River Angus Farm beef tongue and tiny

Half Pint Farm greens

Cider-Steamed Maine Mussels

With grilled Red Hen Baking Company bread, herbs and aioli

Vermont Steak TartareWith crispy potatoes,

assorted pickles and tiny Half Pint Farm greens

L A R G E P L AT E S

Maplebrook Fine Cheese Ricotta Gnocchi

With roasted mushrooms, ramp pesto and tiny basil

Grilled Vermont Steak FritesWith grilled red onions and

tarragon aioli

All-Day-Roasted Pork Shoulder

With grits and herb salsa verde

S W E E T P L AT E S

Cream Cheese Pound CakeWith strawberries and cream

Open-Face Chocolate-Co� ee Sundae

With candied almonds and vanilla crème Anglaise

Bittersweet Chocolate PuddingWith vanilla cream and

salted-chocolate crunchies

$40

Parkside Kitchen39 Esplanade, Richmond, 434-8777

$10 BREAKFAST SPECIALOne breakfast entrée and a co� ee

or cooler drink

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

Breakfast SandwichScrambled egg, cheddar, roasted

tomato, meat/tofu, biscuit

Breakfast Burger LaPlatte River Angus Farms beef, sunny-side egg, cheddar, roasted

onions

Gluten-Free OatmealCinnamon, raisins, roasted apple,

maple, butter, sea salt

$20 LUNCH AND DINNER MENUOne co� ee or cooler drink, one

appetizer, one large plate, cookie/pastry

S A M P L E A P P E T I Z E R S

Vegetarian Bean ChiliCilantro cream

Chopped CaesarBiscuit croutons,

KTB caesar dressing

Kale, Apple and Blue Cheese Salad

S A M P L E E N T R É E S

Southern Fried Chicken Thighs or Tofu

Fries, buttermilk dip

Wood-Roasted Polenta “Lasagna”

Ricotta, eggplant, tomato-basil sauce

LaPlatte MeatloafRed tater cake, gravy,

roasted veggies

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HINESBURGH • STOWE • WATERBURY CENTERHinesburgh Public House

10516 Route 116, Hinesburgh, 482-5500


Kale-Beet Kale, beets, pecans, pickled cranberry, chevre

CaesarRomaine, Parmesan, brown butter croutons


Hinesburger Seven-ounce LaPlatte River Farm Beef

Pulled Pork SandwichPork shoulder, maple barbecue, pickle, seasonal slaw

Garbanzo Burger WrapGreens, tomato, pickled onion, tzatziki, feta

Fish & ChipsBroiled or fried cod, garlic-herb fries, house tartar sauce

$20Includes a pint of draft beer or cider.

Apple Core Luncheonette3600 Stowe-Waterbury Road, Waterbury Center, 244-8771

$10.99 LUNCH SpECIALKids eat for $2 off the kids’ menu during

Restaurant Week with purchase of adult meal.

D R I N K O P T I O N S

Fresh Cold Hollow CiderBoyden Valley Winery Hard Cider

M A I N C O U R S E

Grilled Apple Core PaniniGreen Mountain Smokehouse bacon (or spinach),

Cabot cheddar, Cold Hollow cider jelly and apple slices on Klinger’s sourdough bread*, cider vinaigrette slaw

*gluten-free, homemade flatbread available


Mini Apple Crumb Pie Maple Granola Parfait

McIntosh apples

The Bench492 Mountain Road, Stowe, 253-5100


Lobster and Leek RavioliSaffron cream

Braised Short RibSeared scallion pancake, green apple


Seared HalibutCurried cauliflower purée, enoki mushrooms, Brussels sprouts

Roasted Rack of LambAsian greens, pine nuts, garlic chips, harissa

D E S S E RT

Bacon-Bourbon Brownies

$30

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

Closed Tuesday.

F I R S T C O U R S E

Honey Dipped Chicken Biscuit

*Citizen Cider Dry Hard Cider (Burlington)

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

House Preserved Tomato Soup

Brioche-Tarentaise grilled cheese

T H I R D C O U R S E

Shortrib MeatloafMashed potatoes, English peas,

rainbow carrots*Woodstock Inn Pig’s Ear Brown (Woodstock, N.H., Louis Latour)

D E S S E RT

S’more PieLast summer’s berries sauce

*Wolaver’s Oatmeal Stout (Middlebury)

A F T E R D I N N E R

Green Mountain Coffee or Vermont Artisan Tea

selections

$30*Available with indicated beer and

cider pairing for $44

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Arvads Grill3 South Main Street, Waterbury, 244-8973


Grilled Polenta With Wild Mushrooms

Sautéed wild mushrooms, garlic and shallots served over polenta

Classic WedgeIceberg lettuce with crumbled Jasper Hill Farm bleu cheese,

applewood smoked bacon, tomato and red onion, topped with

blue cheese dressing


Grilled New York StripHand-cut, seasoned and topped with your choice of fried onions,

wild mushrooms sautéed with shallots and garlic, or blue cheese

butter. Served with hand-cut bottomless fries, baked potato or

garlic mashed potatoes.

Atlantic SalmonPan-seared 8-ounce salmon fi let

with Parmesan crust and béchamel sauce. Served with hand-cut

bottomless fries, baked potato or garlic mashed potatoes.

Mac ’n’ CheeseBaked cavatappi pasta with

Grafton Village cheddar cheese topped with garlic bread crumbs


Toll House PieWilcox vanilla ice cream, homemade

hot fudge, whipped cream and candied nuts

Chocolate Mousse TorteFlourless torte, chocolate ganache

$30

The Cider House Barbecue and Pub

1675 Route 2, Waterbury, 244-8400

Closed Monday and Tuesday.

SOUTHERN-INSPIRED COMFORT-FOOD MENUServed with cornbread and butter.


Seafood GumboA cup of the New Orleans specialty,

rich, delicious and loaded with shrimp, scallops and fi sh

Strawberry-Blueberry Frisée Salad

With pecans and Gorgonzola cheese


Rib & Chicken ComboOur house-smoked ribs and

barbecue chicken served together with a side of coleslaw, cowboy

beans, and mac and cheese

Slow-Roasted Pork and Sauerkraut

With smashed potatoes and green beans

Sa� ron RisottoWith mixed vegetables


Bourbon-Maple Bread Pudding

Peach CrispFresh Fruit Bowl

C I D E R PA I R I N G

For an additional $12, add a di� erent cider with each course

$30

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

Coconut Hot & Sour SoupChicken stock, chicken, coconut milk, red curry, lime, tomatoes, chiles

Country PâtéWith baguette and accoutrements

Tru� ed Mushroom ToastGrilled Red Hen Baking Company bread, tru� ed crimini mushrooms,

Parmesan

R O U N D T WO O P T I O N S

Duck SaladWarm house-cured confi t duck leg, bitter greens, Bayley-Hazen blue cheese,

cranberries, pickled red onions

Sweet & Spicy TempehServed with choice of side and hush puppies

Slider TrioSmoked brisket slider, chopped barbecued pork slider, fried chick’n biscuit

S W E E T F I N I S H O P T I O N S

Key Lime PieStewed blueberries

Strawberry-Rhubarb CobblerBasil whipped cream

$30

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

Maxi’s Restaurant47 North Main Street, Waterbury, 244-0910

$10 LUNCH SPECIALO P T I O N S

Chicken and Wa� es Switchback and a Burger

Monte Cristo Benedict


Soup of the DayGreen Salad

Cheddar Corn FrittersMaple-Sriracha mayo

Ham-and-Mushroom Bruschetta

E N T R É E

Quinoa-Sweet Potato Veggie Burger

Topped with a runny egg and caramelized onions


Maple CheesecakeFlourless Chocolate CakeLayered with chocolate mousse

Bananas Foster BreadIce cream, rum syrup


Soup of the DayGreen Salad

Cheddar Corn FrittersMaple-Sriracha mayo

Ham-and-Mushroom Bruschetta


Vermont Apple Cider Pork ChopStu� ed Chicken

Bacon and smoked Gouda


Maple CheesecakeFlourless Chocolate CakeLayered with chocolate mousse

Bananas Foster BreadIce cream, rum syrup

SMOKED MEAT LIBATIONS BREWERY

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WATERBURY • WAITSFIELD • PLAINFIELDThe Reservoir Restaurant & Tap Room

1 South Main Street, Waterbury, 244-7827


Petite Lamb ChopBrussels sprout pesto, black tru� e potato chips

Chorizo TacoVermont Smoke & Cure bacon, goat cheese, red onion jam


Slow Roasted Pork ShankPolenta croquettes, charred poblanos and carrots, chocolate demi-glace

Shrimp LinguiniAsparagus, tomato, Parmesan cream sauce, toasted garlic bread crumbs

D E S S E RT

Lemon Tart

$30

RESERVOIRRESERVOIR The The

Downtown Waterbury - 244-7827

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

$10 LUNCH SPECIALCup of Soup

Half Sandwich Small Side Salad

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


Brie-Stu� ed AsparagusBacon-wrapped asparagus, stu� ed

with brie and deep-fried

Mediterranean Hummus Plate

Lemon-garlic hummus with tabbouleh, olive tapenade, pickled veggies and house made fl atbread


Personal PizzaGarlic, fresh herb and olive oil base,

spring onions, roasted seasonal vegetables, Bayley Hazen blue

cheese, green apples

Pan-Seared ScallopsOn a bed of spring onions, with

mushroom risotto and micro-greens

Pork Chop Stu� ed with Granny Smith apples,

blackberries and Bayley Hazen blue cheese

Pan-Fried Bacon Brussels Sprouts

Sweet potato mash

D E S S E RT S

Parsnip CheesecakeChocolate ganache

Apple-Bourbon Bread Pudding

Available à la mode, served with Boyden Valley Vermont Ice wine

aperitif

$30

Phantom112 Mad River Green, Waitsfi eld, 496-6068

Open for dinner April 28 - May 3 only.

Includes one small plate, one medium plate and one dessert. The menu changes weekly, driven by the

seasons and the local products available.

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

Sweet-and-Sour HalibutAsparagus, pineapple, roasted potato, chiles, ginger

Shrimp and GritsLocal Andouille, Cabot Creamery clothbound cheddar

Oyster Mushroom FrittersSriracha mayo

Grilled Local Pork TenderloinYams, broccolini, red cabbage, house barbecue sauce

Cucumber, Grapefruit, Seared ScallopCelery root purée, green apple, frisée

Citrus SemifreddoAlmonds, pecans, dried cranberries, fresh strawberries in syrup

$30

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


Filet & Lobster SlidersBeef tenderloin and Maine lobster,

blue cheese aioli, arugula and caramelized onions

Parmesan-Garlic Savory Bone-In Wings

Honey-Orange-Soy-Glazed Fried Calamari

Sesame seeds and scallions

Vermont SaladThe Classic Steakhouse

Wedge Salad

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

Tender Filet TipsMushrooms, onions, garlic, arugula and herbs in a red wine demi with

Bayley Hazen blue cheese crumbles

“Perfect” Ribeye SteakBone-In White Marble Farms

Premium Pork ChopSavory jalapeño-blueberry barbecue sauce, Sweet Baker cinnamon butter

Lemon-Dijon-Dill-Glazed Salmon

With sautéed red onions, fi nished with butter and topped

with fried capers

Vermont Maple-and-Pomegranate Glazed Duck

Crispy roasted half duck with a Vermont maple-syrup-

pomegranate-balsamic glaze


Coconut-Lemon Crème Brûlée Cake

Strawberry Chi� on CakeOur Famous Chocolate Cake

F E AT U R E D C O C KTA I L

The Tom Cat MartiniBarr Hill Tom Cat smoked gin,

Vermont White vodka and lemon juice with a twist

$40

Hunger Mountain Coop Deli and Café

623 Stone Cutters Way, Montpelier, 223-8000

$10 SPECIALI N C LU D E S

Organic house co� ee or teaOne house made baked good

One sandwich

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

Goddess Wrap (Vegan)Ginger-garlic tofu, avocado, red onion, lettuce, tahini dressing

Hunger Mountain Hiker (Cold)Smoked ham, Grafton Village cheddar, organic apple slices, red onion,

lettuce, Northwoods Apiaries honey, organic mustard

Rachel (Hot)Oven-roasted turkey, slaw, Swiss cheese, Russian dressing

Kismet52 State Street, Montpelier, 223-8646


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

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

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

$40

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

Closed Monday.

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

Jaeger SchnitzelMushroom sauce, mashed potatoes,

sautéed spinach

Leek & Mushroom StrudelWilted frisée, root vegetable purée

D E S S E RT

Daily Menu Selections

$30 DINNER MENUFarmers Seasonal Menu:

changes daily but includes appetizer, entrée and dessert.

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

Armenian MeatballsSumac-scented onions

and celery root skordalia

Chicken & Dumpling Soup Rich chicken broth, dumplings,

noodles, vegetables

Deviled Egg and Smoked Salmon Plate

Tarragon and capers, house-smoked salmon, pickled shallots, beets

S A M P L E E N T R É E O P T I O N S

Pierogies and Spring Vegetables

Housemade Valentine Farm potato pierogies, Cabot Clothbound

cheddar, onions, glazed spring vegetables, Banyuls beurre blanc

Brined-and-Grilled PT Farms Pork Chop

Housemade spring pea ravioli, Vermont Creamery Bijou,

sautéed kale

Personal Meatloaf PT Farms beef, chorizo,

port-wine-and-rosemary ketchup, onion rings, cumin-glazed

carrot batons

D E S S E RT

Changes daily

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MONTPELIER • BARRESarducci’s Restaurant and Bar

3 Main Street, Montpelier, 223-0229

$12 LUNCH SPECIALNo lunch on Sunday.

Includes a soft drink, creamy tomato-garlic soup and one entrée.

E N T R É E C H O I C E S

Lemon-Poached ShrimpRoasted red peppers, zucchini, olives, walnuts, arugula, black

pepper crostini, citrus-dill vinaigrette

Roasted SalmonBaby carrots and spinach, shaved fennel, mint, fi ngerling potatoes,

mustard vinaigrette

Italian Braised Pulled Pork Pizzetta

Caramelized onions and peppers, fontina, roasted tomatoes, mizuna,

balsamic reduction


Lemon-Poached ShrimpRoasted red peppers, zucchini, olives, walnuts, arugula, black

pepper crostini, citrus-dill vinaigrette

Crispy-Fried Roasted Red Pepper Risotto

Shaved Parmesan, kale pestobaked, stu� ed Maine mussels,roasted garlic, onions, micro

croutons, fresh herbs, sa� ron aioli, caper relish


Roasted SalmonBaby carrots and spinach,

shaved fennel, mint, fi ngerling potatoes, mustard vinaigrette

House Made FettuccineKale, sun-dried tomatoes, asparagus,

olives, white wine pesto sauce, goat cheese, pine nuts

Grilled Six-Ounce NY FiletGarlic mashed potatoes, arugula,

Gorgonzola, roasted tomatoes, Chianti vinaigrette


Maple Pudding CakeDark Chocolate Mocha Mousse

Malted crème anglaise

Passionfruit Mousse

olives, walnuts, arugula, black

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


Fried Zucchini BlossomsStu� ed with spring onions and local chèvre

Kale CaesarBaby kale, fresh Parmesan


Pizza Diavolo Arrabiatta sauce, shrimp, scallops, squid, fresh basil

Sweet Pea RavioliPrimavera veggies, spring mushrooms, arugula pesto

Grilled Lamb ChopsRoasted new potatoes, fried Brussels sprouts, gremolata


Patrón XO TiramisuRegular menu selections

$30

Three Penny Taproom108 Main Street, Montpelier, 223-8277

$30 ALL-BEER MENUCrispy Calamari

Rhode Island-style IPA aioli

Rauchbier Pork TenderloinGrilled heirloom carrots, fi g-and-date relish

Chocolate-Stout Pot de CrèmeBlack-and-Tan suds, chocolate-covered pretzels

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


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

Garden SaladChef’s Soup Selection

Toscano FlatbreadArtichoke hearts, roasted tomato, spinach, fresh thyme

and fresh mozzarella

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

Half Roasted Organic, Free-Range ChickenHerb-butter-basted chicken served with green beans and

mashed potato in natural pan gravy

Maple-Bourbon-Brined Boneless Pork ChopsSweet potato mash, sautéed spinach, Granny Smith apples

Fresh Potato GnocchiButternut squash purée, kale, candied walnuts and chèvre

D E S S E RT

BTC Dessert JarFlavors change daily

$30

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


Panzanella SaladFresh mozzarella, Italian bread, cherry tomatoes, torn basil, balsamic

Apple-Pear Arugula SaladToasted chickpeas, chèvre ranch

Classic MinestroneHearty vegetable broth, pasta, legumes, fresh herbs


Italian Pork LoinSauteed pork cutlets, sun-dried tomatoes, sage, prosciutto

Angel Hair PastaRoasted pignoli nuts, fresh oregano, extra-virgin olive oil,

shaved Parmesan

PizzaGrilled pineapple, crispy pork belly, burrata, arugula

D E S S E RT

Pistachio Panna Cotta

$30

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


BruschettaFava bean purée, Vermont Creamery goat cheese, fresh thyme, North

Country applewood smoked bacon lemon vin

Fried Baby ArtichokesParmesan, lemon, basil aioli


Pappardelle with Seared ScallopsSaffron-shrimp butter, orange zest, lemon juice, white wine, wilted pea

shoots, fresh chives

Shepherd’s PieSpring lamb in gravy, crispy ricotta-potato gnocchi, English peas, baby

carrots, ramps, rosemary, Parmesan

Personal PizzaSpring mushrooms, black truffle, arugula, Parmesan

D E S S E RT

Strawberry-Rhubarb Maple ShortcakeLemon Curd and White Chocolate Terrine

$30

Barnard Inn Restaurant and Max’s Tavern 5518 Route 12, Barnard, 234-9961



Poached Egg on ToastDoton Farm fresh egg on our

house-baked focaccia toast with wilted spinach and our pickled

fiddlehead ferns

Local Lettuces & HerbsWith shaved radishes and our

maple-balsamic vinaigrette

Asparagus SoupWith Vermont cream, topped with chive essence and Blythedale Farm

Green Mountain Gruyère


Fresh Tracks Farm Rabbit Ravioli

With toasted filberts and sage Vermont brown butter sauce

Housemade Potato GnocchiWith dandelion greens, herbs, spring

garlic, olive oil and shaved Spring Brook Farm Tarentaise

Rainbow Trout FiletLightly pecan-crusted with maple

syrup drizzle and local spring vegetables


White Chocolate CheesecakeWith our black currant preserves

and gluten-free toasted almond crust

Barnard Inn Rhubarb and Green Apple Country Crumble

With brown sugar-oat topping and Ben & Jerry’s vanilla ice cream

$40

SPrING SIGNaTUrE cOckTaIlSRhubarb Margarita

With maple whiskey, cask-aged tequila, rhubarb nectar and lime

Mapletini Vermont Gold vodka, Sapling Maple

Liqueur, Vermont cream and our own maple syrup

$12

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

Full descriptions and $40 menu online.

$15 lUNch SPEcIalSaturday and Sunday only,

11:30 a.m.-2:30 p.m.

Small PosoleSavory soup with mild green

or red chiles and hominy, served with tortilla strips, onion, radish,

cilantro and lime


Dishes below are examples only; menu changes weekly.

TortasWarm sandwich on a French-

style roll with salsas and pickled vegetables and choice of protein.

Chiles RellenosTwo roasted Poblano chiles stuffed with melted cheese and served with

red chile salsa, crema, pickled red onion and black bean purée

D E S S E RT

PaletasSeasonal fresh fruit popsicle

$30 DINNEr MENUClosed Monday & Tuesday.


Jicama TaquitosGulf Shrimp CevicheDuck Confit Ravioli

PosoleO P T I O N A l C O U R S E + $ 1 0

Seared Hudson Valley Duck Foie Gras

Tamarind and chile guajillo, guava purée, toast


Braised Pork ShoulderMole negro, green scallion crema,

masa cake, charred leeks, pickled red onion

Crispy Skate WingArtichoke-and-almond hummus, arugula-and-cilantro salsa verde

Cazuela of Seasonal Vegetables

Corn crêpes, pumpkin seed mole verde


Coconut Tres Leches CakeLime Sorbet

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WHITE RIVER JUNCTION • QUECHEE • SHELBURNEA P P E T I Z E R O P T I O N S

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

Topped with Kalamata olives, rosemary

Crab & Corn HushpuppiesHomemade tartar sauce

Classic EscargotsParsley-garlic butter, browned

panko crumbs

Lamb MeatballsPistachio chimichurri,

yogurt

Chicken Liver MousseBacon marmalade, toast


Whole, Roasted TroutGreen Goddess dressing, charred

lemon, roasted new potatoes

“Almost Famous” Lobster Roll

Alex’s secret Maine recipe with fresh lobster, pommes frites

Panko-Coated Chicken BreastTopped with arugula salad,

Parmesan curls, lemon, roasted tomato purée and basil oil

Slow-Roasted Organic Salmon

Roasted pistachio oil, strawberry chutney, Yukon Gold mashed

potatoes

Nightly specials

D E S S E RT

Desserts of the day

$40

The Parker House Inn and Bistro

1792 Quechee Main Street, Quechee, 295-6077

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


Pork RilletteSlow-braised Berkshire pork,

house-pickled giardiniera, hot-and-sour mustard

Maple-and-Cumin-Roasted Heirloom Carrots

Avocado, red radish, shaved chiles, lovage, powdered pepita, brittle

sumac, crème fraîche

Kale, Blood Orange and Olive Salad

Organic kale, pickled fennel, pignolias, lemon-herb vinaigrette,

Cabot clothbound cheddar


Horseradish-Crusted CodCrispy leeks, herb mashed potatoes,

balsamic-shallot reduction

Herb-Brined Misty Knoll Chicken Breast

Red onion tart, Brussels sprouts, garlic and pine nuts,

cinnamon-and-citrus jus

Slow-Braised Ragout of Lamb Pappardelle egg noodles, spring

peas, pearl onions, mint gremolata, mascarpone

Caramelized Caulifl ower Gratin

Lentils, roasted red bell peppers, golden raisins, pepitas, brown-

butter-and-sage caulifl ower purée


Vanilla Bean Crème BrûléeWhite Chocolate

Mousse CakeRaspberry sauce

Callebaut Chocolate Cake Stra� ord Creamery organic vanilla

ice cream, tart, cherry compote

$40

Barkeaters Restaurant97 Falls Road, Shelburne, 985-2830

Closed Monday.

$10 LUNCH SPECIALIncludes a fl atbread and

a garden salad.

F L AT B R E A D

Smoked Salmon With herbed cream cheese,

baby arugula, red onion, capers and smoked salmon


Prince Edward Island Mussels

Vermont butter, garlic, lemon, white wine, grilled baguette

Fried OystersLightly battered and served with

chipotle-orange aioli

Baby Arugula & Quinoa Salad

Sweet potatoes, dried cranberries, scallions, quinoa, toasted almonds

and Bayley Hazen blue cheese tossed with house made

Green Goddess dressing


Grilled Monkfi shMarinated monkfi sh medallions fi nished with black olive sauce,

lemon-caulifl ower mash

Mushroom-Barley Risotto (Vegan Available)

Toasted barley, garlic, mushrooms, vegetable stock, fresh herbs,

shaved Parmesan

Short Rib TacoSlow-roasted beef short ribs,

red cabbage, avocado, cilantro, spicy mayo; served with rice

and beans


Double Chocolate Brownie Sundae

Lemon Layered CheesecakeFresh berries

The Tuckerbox1 South Main Street, White River Junction, 359-4041


Mushroom Vegetable SoupIt’s Finally Spring Salad

Arugula, toasted walnut, strawberries, goat cheese, pomegranate-olive oil dressing

Crispy Phyllo Cheese RollsGolden-crisp pastry rolls with Turkish white cheese and parsley


Beef DolmasSweet yellow and red peppers and Swiss chard stu� ed with Turkish seasoned

beef, rice and vegetables and served with yogurt sauce

Ratatouille EggplantRoasted eggplant wrapped around carrots, potatos, peas, mixed peppers,

mushrooms, tomatoes, green beans and zucchini

Ottoman StewMarinated chicken with potatoes, carrots, onions, garlic, fresh herbs and

Turkish spices served with Turkish rice pilaf


Poached Fig and ApricotStu� ed with toasted walnut and served with vanilla ice cream

Maple-Walnut BaklavaOur phyllo is made from scratch by our chef, stu� ed with walnuts, then

fi nished with Vermont maple syrup and crushed pistachio.

$30

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


Potato Gnocchi with Kale PestoCaprese Salad

With housemade roasted garlic mozzarella


RisottoAsparagus, peas, prosciutto and Parmesan

Local-Lamb RagúTossed with housemade pappardelle

Housemade FettuccineWith roasted red pepper pesto, artichokes,

sundried tomatoes and basil

D E S S E RT

Trio of Housemade Gelati

$30

The Bearded Frog5247 Shelburne Road, Shelburne, 985-9877

$40 CURRY-MEETS-CREOLE MENU


Green-Curry-Barbecued Lamb RibsLentil-crusted fried green tomato

Indian Curry Hominy CakesWatermelon jicama slaw, tamarind yogurt

Chicken, Andouille & Apricot SatayNaan, harissa remoulade, mint chutney


Red Curry Étou� éeSeared scallops and poached pangasius with sa� ron risotto

Chicken-Fried TofuChickpeas and rice; curried, fried okra; yellow-curry-coconut gravy

Grilled Pork Rib EyeCurried collard greens, Creole-spiced grits, pickled peach, ginger compote


Coconut-Lemongrass Crème Brûlée

Spiced Pecan PiePear-Ginger Sorbet

Tourterelle3629 Ethan Allen Highway, New Haven, 453-6309



Tourterelle SaladArugula, artichokes, roasted pecans, cranberries and Vermont Creamery

Bonne Bouche goat cheese in balsamic vinaigrette

Soupe du JourTomato-fennel bisque with shaved

grana Padano cheese

Sashimi de Coquilles St. Jacques

Diver scallop sashimi with vanilla oil, fresh lime and jalapeño served

over rice noodles

Crêpe SaisonnièreCrêpe fi lled with homemade

Andouille sausage, roasted peppers and smoked mozzarella


Château Bistro SteakGrilled Brant Farm hanger steak

with local German butterball potatoes and asparagus in shallot

demi-glace

Omble ChevalierGrilled arctic char served over

roasted hazelnut quinoa and lemon-mint vinaigrette

Délice VégétarienMixed mushroom-and-tru� e risotto

with grilled wild leeks


Rhubarb CrispServed with homemade ice cream

Chocolate Orbit CakeWhipped cream

Rose Petal Panna CottaRhubarb syrup

$40

Starry Night Café5371 Route 7, Ferrisburgh, 877-6316

Menu subject to change. Closed Monday and Tuesday.


Artichoke Bisque Merguez sausage, pesto gremolata

Charred Carrot and Shaved Watermelon Radish SaladToasted sunfl ower seeds, mixed greens, Blythedale Farm Gruyère,

honey-ginger vinaigrette


Grilled Misty Knoll Chicken BreastAsparagus-cheddar bread pudding, wilted greens,

shiitake mushroom tapenade

Preserved Lemon CavatelliCipollini onions, mixed olives, roasted red pepper sauce and Parmesan crisps

Maple-Pecan Encrusted duBreton Pork LoinBlue cheese mashed potatoes and orange-balsamic reduction

D E S S E RT

Curried Carrot Cake Goat cheese frosting, maple-walnut praline

$40

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BRISTOL • VERGENNES • MIDDLEBURY3 Squares Café

221 Main Street, Vergennes, 877-2772


Tortilla SoupRoasted corn, black beans, queso

anejo

Field Green SaladCacao- and peppercorn-crusted

local goat cheese, key lime vinaigrette

Tuna TostadaAvocado crema, pickled radish

EmpanadasLocal braised goat,

guajillo-chipotle salsa


PastelónPlantain and red bean casserole,

green olives, queso fresco

Banana Leaf FishRed snapper, pineapple-mango salsa,

coconut rice

Caribe Fish and ChipsTecate-battered dorado, yucca fries

Marinated Skirt SteakPico de gallo, rice and beans

SancochoDominican stew with

smoked pork belly and chicken


Tres LechesChurros with dark mole

Trio of House Tru� esCaribe lime custard

$20

Bar Antidote35 C Green Street, Vergennes, 877-2555

Additional options available at bartantidote.com. Closed Sunday and Monday.

$30 PRESCRIPTION #1Caribbean Beef Patties

Caribbean-spiced, braised Vermont beef, mixed with plantains, sweet

potatoes, scallions and fresh cilantro, wrapped in pastry. Served

with a banana dipping sauce

Pig MacGrilled local pork burger topped with braised pork belly, house-

cured bacon, tobacco onions and a Carolina-style barbecue sauce

Beer FloatCraft dark ale topped with

homemade vanilla-Bourbon ice cream, fresh whipped cream, shaved

white chocolate and a cherry

$30 PRESCRIPTION #2Ramp Tacos

Grilled asparagus, pickled ramps, Orb Weaver Farm cheese topped

with a shiitake mushroom and ramp mojo. Served on grilled corn tortillas

Vermont Noodle BowlBraised Misty Knoll Farms chicken,

pea sprouts, carrots, and Vermont Pasta Company fresh ramen noodles.Served in an egg-drop-hot-and-sour broth topped with fresh cilantro and

pickled ramp

Strawberry-Rhubarb Upside-Down Cake

Individually baked spice cake with brown butter strawberry-

rhubarb glaze

The Bobcat Café & Brewery 5 Main Street, Bristol, 453-3311


Butternut Squash BisqueBaby Arugula Salad

Grapefruit-poppy-seed vinaigrette, honey cashews, Vermont chèvre

Bacon-Polenta FriesWilted radicchio salad and roasted tomato jam


Vermont Yogurt-and-Green-Onion Couscous CakesPreserved lemon, arugula salad, cashews, olive tapenade

Shallow-Poached CodBacon-and-white-bean stew

Braised Vermont Pork Enchilada VerdeChipotle-cabbage salad, pepitas, roasted Poblano peppers

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

Choice of Chocolate, Fruit or Maple Dessert

$30

51 Main at the Bridge51 Main Street, Middlebury, 388-8209



Greek SaladGreens, tomatoes, shaved fennel,

feta cheese and toasted pistachios dressed with lemon vinaigrette

Caesar SaladRomaine hearts, croutons and

shaved clothbound cheddar cheese tossed in our house Caesar dressing


Duclos & Thompson Farm Lamb & Beef Burger

Feta, local ramp aioli, watercress and lemon chutney

Brazilian Shrimp StewSautéed black-tiger shrimp

simmered in a delicate combination of tomatoes and coconut milk with

just the right amount of heat. Served over Brazilian rice

Southern Fish-and-ChipsU.S.A. sustainable, farm-raised catfi sh dredged in a cornmeal

fl our. Served with coleslaw and a housemade Cajun tartar sauce

IPA Mac-and-CheeseLocal IPA, Vermont cheddar,

applewood-smoked bacon, tossed with penne and topped with sage-

rosemary breadcrumbs


Baklava SundaeHomemade baklava with Kingdom Creamery vanilla ice cream, topped

with honey caramel and whipped cream

“51” MousseOur famous chocolate mousse is

very rich without being overly sweet.

$30

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

$5 Vermont pints$5 Glasses of select wines or

bottles for $19.51$5 House-infused cocktails

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


Blackened Prime Rib StripsBlackened prime rib strips sautéed with mushrooms

and grape tomatoes

EscargotsIn Burgundy, garlic and herb butter,

served with French bread

NachosOur fried-to-order tortilla chips with

cheddar-jack, black olives, green onions, black beans and jalapeños

A trip to our famous salad bar


Grilled Atlantic SalmonO� ered in teriyaki sauce, raspberry

glaze, lemon-and-butter or blackened with a side of Hollandaise

Pasta PrimaveraRich and creamy alfredo with snow

peas, carrots, mushrooms and broccoli

Whiskey Barrel SteakEight-ounce USDA choice sirloin

marinated in our top secret Maker’s Mark-and-maple-syrup marinade

Champagne ChickenTwo chicken breasts sautéed with

mushrooms fi nished with our Champagne cream sauce


Vermont Mud PieMocha ice cream pie served with hot

fudge and whipped cream

Crème BrûléeRich egg custard with a crisp, broiled

sugar top and whipped cream

New York-Style CheesecakeWith strawberries

$30

Two Brothers Tavern86 Main Street, Middlebury, 388-0002

Menus also available downstairs at Two Brothers Lounge & Stage.

$13 LUNCH SPECIALStreet Cart-Style Vegetarian Gyro

Hummus, pickled red onion, roasted red pepper, arugula, feta,

tzatziki, pita

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

Arugula SaladChamplain Valley Triple Cream, grilled asparagus, pear tomatoes,

white balsamic vinaigrette

Roasted Beet SaladGoat cheese, fi eld greens,

candied walnuts, Asiago chips, maple-sherry vinaigrette

Cheddar-Ale SoupS E C O N D C O U R S E O P T I O N S

Portobello NapoleonGrilled portobello mushroom,

sliced tomato, fresh mozzarella, basil, EVOO, balsamic reduction,

microgreens

Grilled Swordfi shGrilled pineapple salsa, roasted pear tomato, herbed brown rice, scallion

Rack of LambGrilled asparagus, roasted sweet

potato, red-wine-cherry sauce


Peanut Butter PieChocolate Porter CakeMixed Berry CrumbleVanilla ice cream and mint

Apple CrispChocolate-Kahlua mousse

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

The Vermont MuleSwitchback Citra Pils

Woodchuck Gumption CiderVermont Maple MojitoDunc’s Mill maple rum with

fresh mint and lime

The Lobby7 Bakery Lane, Middlebury, 989-7463


Grilled Octopus SaladGrilled red potatoes, arugula, pepperoncini, red-wine-oregano vinaigrette

Prosciutto Wrapped AsparagusPanko-crusted deep-fried egg with bacon vinaigrette

Roasted Beet SaladRicotta, pickled onions, greens, pistachio vinaigrette, toasted pistachios


Bouillabaisse RisottoWhite clams, shrimp, mussels and cod in sa� ron risotto

Balsamic Barbecue-Grilled Chicken StatlerWarm red potato salad, haricots verts, shallot-tarragon vinaigrette

Potato-Tofu Gnocchetti PuttanescaGrilled vegetables, Parmesan cheese


Lemon Curd TartFresh raspberries, toasted meringue

Grilled Peach BakeOat crumb topping, whipped mascarpone

Strawberry SorbetBasil gastrique, balsamic drizzle

$40

Storm Café3 Mill Street, Middlebury, 388-1063

Closed Monday.


BBQ Pork SlidersVermont-raised, slow-roasted pulled

pork, apple and red cabbage slaw

PEI MusselsPrince Edward Island Mussels, zesty

chili broth with white wine, lime juice, ginger, garlic, cilantro and

julienne vegetables

Spring SaladMixed greens, sunfl ower seeds, red onion, radishes, strawberry vinaigrette, Vermont Creamery

chèvre

Apple-Cheddar Ale SoupHomemade with local apples, Cabot Creamery cheddar and Switchback

Ale


Black River Meats SirloinChar-broiled sirloin, locally grown

wild mushrooms, roasted red peppers, Port wine demi-glace

Vermont Fresh RavioliSmoked-mozzarella-and-roasted-

red-pepper ravioli, housemade marinara, spinach, roasted eggplant

Northeast Harvest Whitefi shSeasonal fresh whitefi sh baked

with fresh tomatoes, basil, white wine and garlic

Misty Knoll ChickenBourbon-maple-glazed grilled

Misty Knoll Farm chicken, spicy peach chutney


Chocolate Brownie SundaePanna Cotta

Fresh berries

Homemade Seasonal Sorbet

$40

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BRANDON • RUTLAND • MENDONCafé Provence

11 Center Street, Brandon, 247-9997

$15 LUNCH SPECIALA P P E T I Z E R

Rustic Tomato SoupE N T R É E O P T I O N S

Mini Seafood StewFeaturing fi sh of the day, mussels,

shrimp and bay scallops

Chicken NiçoiseWith garlic mashed potatoes

Blue Ledge Farm Goat-Cheese Cake

With mushroom-barley risotto and balsamic reduction

D E S S E RT

Crêpe SuzetteWith vanilla ice cream and

orange-caramel sauce


Caesar Salad in a Crispy Cheese Cup

With Vermont goat cheese and mesclun greens

Red-Beet NapoleonWith creamy Vermont goat cheese

and mesclun greens

Curried Calamari on Forbidden RiceE N T R É E O P T I O N S

Shrimp ProvençalOver homemade cavatelli with

lemon-butter sauce

Stu� ed Chicken BreastOver garlic mashed potatoes

with a duo of sauces

Baked Mushroom-Barley Risotto

Wrapped in phyllo with basil-pesto cream sauce


Stu� ed CrêpeWith orange-strawberry cream

and chocolate sauce

Fruit TartletWith raspberry coulis

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

Closed Tuesday and Wednesday.


Potato & Leek SoupPortuguese EscargotsSeasonal House Salad


Pan-Roasted QuailBrussels sprouts, fi ngerling potato hash, pomegranate demi-glace

Pan-Seared Faroe Island SalmonKa� r lime-scented jasmine rice, grilled asparagus, citrus beurre blanc

Housemade CavatelliOven-roasted tomatoes, wilted greens, mushrooms,

vin blanc, balsamic reduction


House Crème BrûléeCheesecake

Fruit compote, berry coulis, whipped cream

$40

Roots the Restaurant51 Wales Street, Rutland, 747-7414

Closed Monday.

S O U P O P T I O N S

Curry Coconut-SquashYoder Farm Bean and

Vegetable


Beet SaladThai Chile Mussels

Cheese FondueFried Gnocchi


Stu� ed Pork LoinVermont pork loin stu� ed

with ricotta, spinach, roasted garlic and artichoke hearts and served over

smashed potatoes with a pork demi-glace

Seafood PastaHousemade fettuccine tossed with mussels, shrimp, scallops, spinach,

tomatoes and portabella mushrooms in a basil cream sauce

Grilled SalmonFresh salmon fi llet grilled to medium

with a chipotle and honey glaze, served over cheddar polenta

and topped with a cilantro-and-apple salad

Stu� ed PortabellaA portabella mushroom cap baked

with farro, leeks, quinoa, fresh herbs, mozzarella cheese and tomato and

served over spinach-and-Parmesan risotto.

Steak SaladLocal skirt steak grilled to your taste

and served over a salad of greens, tomatoes, mushrooms, onions and

blue cheese tossed in a roasted red pepper vinaigrette


Vanilla Crème BrûléeLemon-Olive-Oil Torta

Lemon cake with coconut-lemon mascarpone frosting, lemon coulis

and whipped cream

Chocolate Mousse CakeFlu� y, light chocolate mousse served

between layers of rich chocolate cake, topped with whipped cream

$40

Southside Steakhouse170 South Main Street, Rutland, 772-7556


Classic SaladMixed greens, balsamic vinaigrette, toasted onions

Roasted BeetBlue cheese, pistachio, watercress

Tomato OnionChopped red onion, blue cheese


Filet MignonClassic béarnaise, potato

Wet-aged Sirloin SteakCognac cream, potato

Grilled Swordfi shCucumber-cilantro-dill salsa, fi ngerling potato

Pan-Seared ScallopsCreamy risotto


Cheesecake or Crème Brûlée

$30

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Restaurant Week 2015