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Cork Stowe: Vermont Restaurant Week


April 20-29, 2018: Cork Stowe is participating in Vermont Restaurant Week, brought to you by Seven Days. Presented by Vermont Federal Credit Union to benefit Vermont Foodbank.

Participating restaurants will offer special, prix-fixe menus showcasing their chefs’ greatest dishes. Those menus will feature multi-course dinners (e.g. appetizer, entreé and dessert) priced at $20, $30 or $40 per person. Select restaurants offer discounted breakfast, brunch or lunch menus that are usually $10 or less. The week also includes a special calendar of special, food-themed events.

Make you reservations at: https://reserve.com/r/cork-wine-bar-market

Cork Stowe's Special:

$31 Dinner Menu

($1 is donated directly to the Vermont Foodbank)

 

Closed Tuesdays. Includes: complimentary amuse-bouche, small plate, entrée and dessert.

Small Plate Options

Cheese Board

Salumi Board

Mezze Plate

Meatballs

Roasted Vegetables
With feta and herbs

Pork Shoulder
Slow-roasted pork shoulder, cocoa glaze, spicy sweet potato hash, chimichurri, cilantro

Arancini
Seasonal offering

Fried Chickpea Salad

Seasonal Green Salad
With pear, chèvre, red onion, carrot, lemon vinaigrette

Entrée Options

Steak du Jour
Grilled cut of the day, served with au gratin potatoes and candied beets

Ravioli
Pasta stuffed with brie, gouda, tomato and herbs; served with mushrooms, roasted vegetables, arugula, Parmesan cream

Red Curry Scallops
Curry spiced farro, coconut and red curry sauce, arugula, pickled daikon

Saffron Salmon and Polenta
Grilled salmon, saffron glaze, Parmesan polenta cake, roasted-tomato-and-bacon jam

Chicken Spaetzle
Roasted chicken, dill spaetzle, mushrooms, onion, fennel, chicken jus

Dessert Options

Zeppole
Italian ricotta doughnut tossed in cinnamon, sugar and salt

Poached Pear
With brie, walnuts and honey

Chocolate Tart
Espresso cream, toasted almonds