$40 Dinner Menu

Course One Options

Burrata and Beets 
Local beets, blood orange, frisée, candied pecan, champagne-tarragon vinaigrette

Smoked Tomato Soup
Chipotle, cheddar crisp, chive oil  

Course Two Options

Housemade Pappardelle 
Vermont lamb ragout, Maplebrook Farm ricotta, mint, pecorino, breadcrumb

Misty Knoll Chicken Breast 
Sweet potato purée, braised chard, baby carrots, tasso ham gravy 

Dessert Options

Meyer Lemon Cheesecake
Passionfruit curd, pistachio candy 

Maple-Bourbon Crème Brûlée
Pecan brittle, bourbon sauce, whipped cream, fresh berries

FAQContact Us


Vermont Restaurant Week is produced by