Chilled spring pea soup with lavender crème fraiche. Could there be a better way to taste spring? Maybe angelica-rhubarb or raspberry-rosewater sorbet would fit the bill.
They’re all on the three-course, $25 Vermont Restaurant Week menu at the Bearded Frog in Shelburne. Between springy appetizers and desserts, there are hearty entrées, including Southwest vegetarian lasagna, chicken in basil-lemon-thyme pesto and a pork ribeye stuffed with mustard greens and bacon.
Click here to learn more about the Bearded Frog or to see the full menu.
This article appears in The Money Issue April 2012 (Theme Issue).
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