Chef John Hessler reinvents New England cuisine in dishes such as seared sea scallops with roasted fingerling potatoes, bacon lardon, Brussels sprouts and maple brown butter.
Includes appetizer, entrée and dessert.
Grilled Chicken Wings
Four skewered wings, Memphis dry rub, cider barbecue sauce, fresh coleslaw
Two tacos with blackened mahi mahi, romaine, pico de gallo, spicy mayo
Four crispy wontons stuffed with Sichuan pepper chèvre, served with passion fruit sweet-and-sour sauce
Cauliflower, chickpeas, carrots and potato in Madras curry, served with brown rice and crushed cashews
Seared Sea Scallops
Roasted fingerling potatoes, bacon lardon, Brussels sprouts, maple brown butter
Six-ounce local marinated beef sirloin, truffle fries, cherry tomato salad, Bordelaise
New York Cheesecake
With crystallized raspberries
Grilled Lemon Pound Cake
With blueberry preserves
Chocolate Mousse Martini
With fresh whipped cream
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