$40 Dinner Menu

During Vermont Restaurant Week, the Blue Paddle will be open Tuesday through Sunday (closed Monday).

First Course Options

Prince Edward Island Mussels
Steamed in white wine with lemon, butter and garlic; finished with fresh basil

Duck Leg Confit
With crispy crab ravioli and arugula salad, finished with sriracha butter

Special Salad
Candied walnuts, applewood smoked bacon, Gorgonzola and mixed greens tossed in house balsamic vinaigrette

Veggie Spring Rolls
With spicy aioli dipping sauce

House Crab Cakes
With mango-chutney dipping sauce

Chile-Glazed Tiger Shrimp
Sweet potato, asiago and adobo polenta

Small Caesar Salad
Homemade croutons, house Caesar dressing and freshly grated Parmesan

Second Course Options

Gorgonzola-Crusted Filet Mignon
Topped with caramelized onions and balsamic drizzle, served over mashed potatoes with sautéed garlic-and-basil grape tomatoes

Mixed Grill
Grilled quail and tiger shrimp, served with red pepper, green onion and asiago potato pancakes, grilled asparagus, and honey mustard glaze

Five-Spiced, Oatmeal-Crusted Mahi Mahi
Roasted corn and sweet potato mashed with pomegranate whole-grain mustard, topped with housemade fried wontons

Tri-Nut-Crusted Chicken Breast
Crusted in almonds, walnuts and pecans, served with parsnip mash, grilled asparagus and honey-mustard glaze

Braised Osso Buco
With citrus gravy, red pepper, green onion and asiago potato pancakes, and grilled asparagus

Mushroom Ravioli
With sautéed roasted red peppers, portobello mushrooms and shallots in light caraway cream, finished with baby spinach and goat cheese 

Fish Taco
Haddock roasted in Old Bay butter, served with blue corn tortillas, cilantro mango salsa and mixed green salad

Third Course

Homemade Dessert
Two daily-changing options

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