$30 Dinner Menu

Dinner available Wednesday-Sunday.
Three courses: choice of soup, salad or appetizer, plus entrée and dessert

Soup Options

Soup du Jour

New England Clam Chowder

Salad Options

House Greens Salad
With cucumber, grape tomatoes, pickled red onions, shaved radish, julienned carrots, housemade maple balsamic vinaigrette

Kale Salad
Baby kale, roasted butternut squash, dried cherries, baby Brussels sprouts, toasted pumpkin seeds, quinoa, cider-shallot vinaigrette

Appetizer Options

Chicken and Waffles
Crispy southern fried chicken, mini waffles, orange-maple butter

Lightly breaded and fried, with sweet Thai chile sauce

Roasted Stuffed Portobello Mushroom
Quinoa, chèvre, arugula, roasted red peppers, balsamic drizzle

Vegetable Sauté
Onions, carrots, snow peas, bell pepper, broccolini, jasmine rice

Entrée Options

Southern Pulled Pork
Mustard barbecue sauce, collard greens, jalapeño-cheddar cornbread, dirty rice

Pecan-Crusted Sea Bass
Farro, charred fennel, grilled asparagus, finished with citrus buerre blanc

Spinach-and-Ricotta Ravioli
Sautéed spinach, garlic, grape tomatoes, white-wine butter sauce

Dessert Options

Lemon Crème Brulée
Fresh blueberries, whipped cream

Vanilla Ice Cream
Caramel drizzle, fresh berries

FAQContact Us

Vermont Restaurant Week is produced by