$41 Local Roots Dinner

With beer pairing: $59; with wine pairing: $75; beverage pairings available à la cart, priced as noted.

Vegetarian, vegan and gluten-free options available; regular menu available.

$1 from every meal goes to the Vermont Foodbank.

First Course

Beet Tartare
With Vermont Creamery chèvre, horseradish
Pair with von Trapp Brewing Helles Lager,
$5; Anne Amie Vineyards Pinot Gris ’18; Willamette Valley, $11

Second Course

Spring-Dug Parsnip Soup
With pickled fiddlehead mostarda, ramp oil 

Third Course

Duck Leg Confit
With roasted roots, lentils, preserved lemon
Pair with Burlington Beer “Elaborate Metaphor” multigrain APA, $8; Pertinace Barbara d’Alba ’16, $10

Fourth Course

Carrot Pistachio Chocolate-Chunk Cake
With birch-scented mascarpone
Pair with Founders Brewing porter, $6; Eden Ice Cider “Heirloom Blend,” $14

After Dinner

Vermont Artisan Coffee or Tea Selections

Featured Cocktail

Classic WhistlePig 10-Year Oak-Aged Old Fashioned, $16

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