Traditional preparation and presentation distinguish dishes such as the nationally recognized mock eel — a favorite of the Food Network’s Alton Brown. Try the tasting menu. Dim sum on Sunday.
Priced per person; entire table must order Restaurant Week menu.
Chilled Seasoned & Pressed Tofu (V)
Chilled Shredded Chicken (GF)
With white BBQ sauce
Napa Cabbage (V, GF)
With cilantro dressing
Sichuan Shredded Carrots (V, GF)
Choose two or three, depending on party size.
Thai-Style Crab Cake
Classic Pork Wonton Chicken Dumplings
Double-Garlic Broccoli (V, GF)
Dry-Fried Asparagus (V, GF)
Steamed Cabbage Roll (V, GF)
Spicy Three-River Soup with Tofu (V, GF)
Poached Simple Greens (V)
With Hong Kong sauce
Scallion Noodle with Shrimp
Grand Mariner Prawn (GF)
Mock Prawn (V)
Yang Style Beef
Buddha Sesame Beef (V)
Salt & Pepper Tofu (V)
Snow White Chicken (GF)
Yellow Curry Duck (GF)
Ratings & Reviews...
Get the Seven Days Bite Club newsletter and keep up with food news all year round.
Bite Club - food/restaurant news (Tuesdays)
FAQ • Contact Us
Vermont Restaurant Week is produced by