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Menus Posted: ¡Duino! Duende and Three Penny Taproom 

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6a00d83451b91969e20147e342b10f970b-200wiSome eaters like to savor a familiar dish each time they visit a restaurant, while others crave constant change. For those with a sense of adventure — or even just culinary ADD — ¡Duino! Duende and Three Penny Taproom will answer the call during Restaurant Week.

Vermont chefs building their menu around seasonal ingredients is nothing new. But ¡Duino! Duende chef Ren Walden's $25 Restaurant Week menu will mine a different region every two days: she'll start with Mediterranean, then take culinary forays through South America, the South, Ethiopia, and Asia. Sample dishes range from a Nepalese mushroom burger with cranberry mango chutney and pickled onion to a Shin Bo milkshake made with avocado, vanilla ice cream and coconut milk. 

At craft brew mecca Three Penny Tapoom, chef Matthew Bilodeau will present a roster of creative, seasonal plates that might include cured jowl, parsley root and radish green or milk-braised-pork and-pumpernickel-toast. True to form, the staff is bucking the traditional lunch/dinner divide by allowing diners to chose any two dishes for $15 throughout the day and early evening.

To find out more about ¡Duino! Duende, click here.

To read about Three Penny Taproom, click here. 

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About The Author

Corin Hirsch

Corin Hirsch

Food writer Corin Hirsch joined the Seven Days staff in 2011. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.


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