$41 Dinner Menu

Choose one option per course. Dishes below are samples only. Add Red Hen Baking bread with sea-salted butter or olive oil dip, +$2 per order.

$1 from every meal goes to the Vermont Foodbank.

First Course Options

Chicken Liver Pâté
Pickles, house mustard, grilled bread

Salad of Jericho Settlers Farm Beets
Dry-fried Brussels, Boucher Blue cheese, bread-and-butter cauliflower

The KTB Caesar Salad
With garlic croutons and shaved Parmesan                           

Vermont Steak Tartare
Pickles, radishes, crispy potatoes, tiny greens    

Cider-Steamed Mussels
Grilled Red Hen Baking bread, smoked bacon, aioli    

Sherried Mushrooms
Maplebrook Farm burrata, Brussels sprout leaves    

Jericho Settlers Farm Gem Lettuce Salad
Pickled ramp ranch dressing, Half Pint Farm sprouts   

Grilled Season’s First Ramps
Whipped ricotta, herb salsa verde        

Second Course Options

Mushroom-Herb Parisienne Gnocchi
Peas, charred scallion, oyster mushrooms                               

Housemade Spaghetti
Smoked New Hampshire pollock, preserved lemon, arugula

Grilled Vermont Pork Rack
Braised cabbage, sweet potato purée                  

Seared Scallops
Pea shoots, mint verde, lentils, celery root

Seared King Salmon
Butternut, Jericho Settlers Farm spinach, fingerlings, olives, caper yogurt                                

LaPlatte Butcher’s Cut Steak Frites
Grilled red onions, roasted carrots (+$5)               

Braised LaPlatte River Angus Farm Shortrib
Garlic mash, roasted Brussels, horseradish cream (+$4)        

Third Course Options

Open-Faced Coffee-Chocolate Sundae
Candied almonds, sweet cream anglaise                            

Chocolate Pudding
Sweet whipped cream, chocolate crunchies                                                      

Warm Blueberry Buckle & Raspberry Ice Cream                                          

FAQContact Us

Vermont Restaurant Week is produced by