$30 Dinner Menu

Any two courses; add salad bar for additional $5.95.

$40 Dinner Menu

Three courses; add salad bar for additional $5.95.

First Course Options

Creamy Lighthouse Mussels
Prince Edward Island mussels tossed with cream, roasted garlic and butter; served with garlic bread

Bacon-Marsala Scallops
Pan-seared scallops with bacon-Marsala cream sauce, potato-scallion cake

Beef Carpaccio Salad
Seared filet mignon, sliced thin and tossed with blue cheese, arugula, pickled red onion, grape tomato, maple-balsamic vinaigrette

Second Course Options

Teriyaki Tuna
Pan-seared sesame Ahi tuna, soy-ginger soba noodles, stir-fried vegetables 

Apple-Bacon Pork
Maple-glazed bacon-wrapped pork tenderloin, apple-cider demi sauce, cheddar mashed potatoes, grilled asparagus

Pesto Salmon
Pan-seared Faroe Island salmon, fresh mozzarella, pesto, white-wine-tomato butter sauce; served with rice pilaf and grilled asparagus

Oscar Bistro
Bistro steak topped with king crab and Béarnaise, served with rosemary-Parmesan steak fries and grilled asparagus

Dessert Options

Crème Brûlée

Chocolate-Raspberry Mousse

Flourless Chocolate Torte

Chocolate Molten Cake

Raspberry Cheesecake

FAQContact Us

Vermont Restaurant Week is produced by