Pulcinella's | Vermont Restaurant Week | Seven Days | Vermont's Independent Voice

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Pulcinella's 

Published March 22, 2012 at 6:33 p.m.

391661_10150365831577471_360900662470_8762295_122076254_n.jpg

100 Dorset St., South Burlington 802-863-1000
map & directions | website

391661_10150365831577471_360900662470_8762295_122076254_nAuthentic Italian dishes, such as gnocchi, braciola and wedding soup, reign at this airy ristorante. Chef Palmisano’s family recipes figure prominently on the extensive menu. No lunch on Monday.

More information
$15 Lunch Special (Italian)
Zuppa
  • Zuppa del Giorno
    A bowl of any one of our daily soup inspirations
Panini Options

Grill-pressed sandwiches served on house-made ciabatta bread, with a mesclun salad.

  • Melanzane
    Marinated eggplant, tomatoes, baby spinach, roasted peppers, fresh mozzarella and caramelized onions
  • Petto di Pollo
    Cold marinated grilled chicken, Roma tomatoes, asiago cheese, pancetta and arugula with garlic aioli
  • Prosciutto e Mozzarella
    Prosciutto, tomatoes, arugula red onions and fresh mozzarella with balsamic vinaigrette
  • Pomodoro e Mozzarella
    Fresh mozzarella, Roma tomatoes, red onions, basil and arugula with balsamic vinegar and oil
  • Salsiccia e Broccoli Rapini
    Hot or mild Italian sausage, broccoli rapini, garlic, extra-virgin olive oil, chili pepper and provolone
  • Funghi e Spinaci
    Grilled portobello mushrooms, spinach, roasted peppers, arugula and mozzarella
  • Polpette Parmigiana
    My dad's secret-recipe meatball, marinara and Parmesan cheese
  • Pancetta, Pomodoro e Rucola
    Crispy sliced pancetta, pesto mayo, arugula, tomatoes, onions and fresh mozzarella
  • Pollo alla Parmigiana
    Fresh chicken, marinara, Parmesan and spices, ground and grilled. Topped with marinara, Parmesan and mozzarella
Dolci
  • Sorbetto
    A scoop of pastry chef Jen's seasonal sorbet
$25 Dinner Menu
Primi Options
  • Insalata Verde
    Organic mesclun greens topped with red wine vinaigrette
  • Zuppa del Giorno
    A bowl of any one of our daily soup inspirations
Secondi Options
  • Petto di Pollo Francese
    Egg-and-lemon-battered chicken scallopine sautéed with white wine, lemon and cream, served with haricots verts and creamy risotto
  • Filetto di Merluzo Incrostato di Patate e Pesto
    Pan-roasted Alaskan cod filet, encrusted in potato and pesto, served with creamy risotto, wilted spinach and caper-brown-butter sauce
  • Cannelloni alla Fiorentina
    Pasta sheets rolled and filled with spinach, ricotta, asiago and Parmesan cheese, then baked and served with haricots verts and béchamel sauce
Dolci
  • Sorbetto
    A scoop of pastry chef Jen's seasonal sorbet
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