$40 Menu

Appetizer Options

Wood-Fired Mushroom Bruschetta
Olive oil, lemon, basil, grana padano

House-Cured Bresaola
Cipollini agrodolce, gorgonzola dolce

Entrée Options

Garganelli with Sweet Peas  
Roasted mushrooms, white wine, mascarpone cream

House-Cured Lonza Pizza
Mustard greens pesto, fresh mozzarella

Wood-Fired Porchetta
Turnip purée, spring greens, rhubarb jus

Dessert Options

Cannoli

Tiramisu

FAQContact Us


Vermont Restaurant Week is produced by