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VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
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REFRESH-INTERVAL:P3D
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20170423T210000Z
DTEND:20170424T020000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Restaurant Week at Simon Pearce
DESCRIPTION:From April 21-30\, 2017\, The Simon Pearce Restaurant will be participating in Vermont Restaurant Week\, offering a special prix-fixe menu for $40 per person. 10% of all proceeds will be donated to the Vermont Foodbank.\n\n\n\n- Menu - \n\n\n\nStarters\n\n\n\nMaplebrook Farm Burrata\n\nRoasted beets\, pear\, tatsoi\, vanilla bean vinaigrette\n\n\n\nCoconut Shrimp\n\nPapaya-pineapple slaw\, sweet chili vinaigrette\n\n\n\nSeared Sea Scallops\n\nEnglish pea pur e\, prosciutto\n\n\n\nEntrees\n\n\n\nHorseradish-Crusted Cod\n\nCrispy leeks\, herb mashed potatoes\, balsamic shallot reduction\n\n\n\nPorcini Mushroom Tagliatelle\n\nBroccolini\, porcini and trumpet mushrooms\, spring vegetables\, lemon and thyme cream\n\n\n\nMilk-and-Lemon-Braised Beeler Pork Loin\n\nHouse-made sausage\, white beans\, acorn squash\, escarole\n\n\n\nCrisp Roasted Duckling (add $5)\n\nCurrant\, almond and grilled red onion tabbouleh\, spiced mango chutney\n\n\n\nDesserts\n\n\n\nWhite Chocolate Mousse Cake\n\nMaple Cr me Br l e\n\nSpiced Apple Cake
X-ALT-DESC;FMTTYPE=text/html:From April 21-30\, 2017\, The Simon Pearce Restaurant will be participating in \;Vermont Restaurant Week\, offering a special prix-fixe menu for $40 per person. 10% of all proceeds will be donated to the \;Vermont Foodbank.
\n
\n- Menu - \;
\n
\nStarters
\n
\nMaplebrook Farm Burrata
\nRoasted beets\, pear\, tatsoi\, vanilla bean vinaigrette
\n
\nCoconut Shrimp
\nPapaya-pineapple slaw\, sweet chili vinaigrette
\n
\nSeared Sea Scallops
\nEnglish pea puré\;e\, prosciutto
\n
\nEntrees
\n
\nHorseradish-Crusted Cod
\nCrispy leeks\, herb mashed potatoes\, balsamic shallot reduction
\n
\nPorcini Mushroom Tagliatelle
\nBroccolini\, porcini and trumpet mushrooms\, spring vegetables\, lemon and thyme cream
\n
\nMilk-and-Lemon-Braised Beeler Pork Loin
\nHouse-made sausage\, white beans\, acorn squash\, escarole
\n
\nCrisp Roasted Duckling (add $5)
\nCurrant\, almond and grilled red onion tabbouleh\, spiced mango chutney
\n
\nDesserts
\n
\nWhite Chocolate Mousse Cake
\nMaple Crè\;me Brû\;lé\;e
\nSpiced Apple Cake
LOCATION:Simon Pearce Restaurant 1760 Quechee Main St Quechee\, VT 05059
UID:e.632.4612
SEQUENCE:3
DTSTAMP:20240328T202759Z
URL:https://business.hartfordvtchamber.com/events/details/restaurant-week-at-simon-pearce-04-23-2017-4612
END:VEVENT
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