$41 Dinner Menu

Closed Monday. $1 from each meal goes to the Vermont Foodbank.

First Course Options

Curried Calamari
Over Forbidden rice

Red Beet Salad
Blue Ledge Farm goat’s milk cheese

Mini Tomato Pie
Basil pesto, caramelized onions, petite salad

Oyster Crêpe
Braised leeks and onions, Champagne sauce

Second Course Options

Chicken Cordon Bleu
Cilantro-garlic mashed potatoes, jicama slaw, lemon-butter sauce

Pan-Seared Salmon-Wrapped Scallops
Pappardelle pasta, basil cream sauce, paprika oil

Grilled Leg of Lamb
Tian of vegetables, rosemary-red-wine sauce

Baked Stuffed Mini Zucchini
Roasted vegetables, wilted baby kale, caramelized onions, olive oil, balsamic reduction

Dessert Options

Crêpes Suzette
Vanilla ice cream, orange-caramel sauce

Raspberry Crème Brûlée
Maple trifle

Sweet Layered Cake
Cream custard and maple

Chocolate Mousse Cup

FAQContact Us


Vermont Restaurant Week is produced by