$40 Dinner Menu

Individual plates available à la carte.

First Course Options

Curried Red Lentil and Sweet Potato Soup (Vegan, GF)

Beef Tenderloin Carpaccio
Cured, uncooked beef tenderloin, fried capers, truffle oil, olive tapenade, basil purée, Parmesan, grilled ciabatta

Grilled Asparagus Salad
Housemade tabbouleh, manchego cheese, kalamata olives, blistered tomato, crispy prosciutto, poached egg, virgin olive oil, fresh-cracked black pepper

Second Course Options

Moroccan Spice-Rubbed Roast Chicken Leg (GF)
Misty Knoll Farms chicken, sautéed chickpeas and plum tomatoes, fresh cilantro, romesco sauce

Vegan “Spaghetti and Meatballs” (Vegan, GF)
Roasted spaghetti squash, seasonal greens, roasted eggplant and portabella mushrooms, caramelized plum tomato and shallot purée

Pan-Seared Sea Bass (GF)
Lobster-spring-pea risotto, baby spinach, toasted garlic, red pepper emulsion, tomato and cucumber fresca

Third Course Options

Flaky phyllo pastry, walnuts, cinnamon, orange-and-honey glaze, fig purée

Flourless Chocolate Torte
Smoked almonds, amaretto caramel, vanilla gelato 

Ricotta-Orange Pound Cake
Fresh strawberries, local honey, balsamic pearls

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