calendar
January 1, 2010 by Sue
January
Friday 1/15: Caroline & Matt
Saturday 1/16: Josh Panda & Lowell Thompson
Friday 1/22: Queen City Hot Club
Saturday 1/23: Myra Flynn
Friday 1/29: Starline Rythym Boys
brunch
December 12, 2009 by Sue
Bluebird Brunch: Sundays 10am – 3pm
Sweet:
brioche french toast, apple butter, maple cream 9.
sticky buns, maple, walnuts 4.
Savory:
island creek oysters – lemon vinegar 2.5 ea
poached farm eggs - house smoked ham, brown butter hollandaise 13
bacon egg & cheese sandwich – bluebird hash brown, herb aioli 10
veal tongue reuben – 21 day sauerkraut, house thousand island, tarentaise 9
fried chicken & waffles – honey butter 13
mushroom toast – fried farm egg, homefries 9
corned beef & hash – house cured brisket, fried farm eggs 12
double burger – boucher blue, frites 14
sides
poutine 8
fried farm egg 2
fried potatoes 5
hash brown 2
grilled bread 2
garlic sausage 5
fruit 4
home fries 4
dessert
October 22, 2009 by Sue
SWEET
the cookie jar
chocolate almond biscotti, ginger snap, hazelnut butter
pistachio shortbread, cocoa nib, chocolate chip 6
chocolate bread pudding – milk jam, salted caramel 6
vermont cheese board – assorted vermont cheese, pear mustard, brioche 13
apple almond tart - cranberries, vanilla ice cream 6
parsnip cake - cream cheese, raisins, cinnamon ice cream 6
ice cream and sorbet – daily selections 4
COFFEE & TEA
vermont artisan
french press 3.5/6.
espresso 2.5
cappuccino/latte 3.
tea 2.
AFTER DINNER
chartreuse 9.
otima port 10 yr. 10.
alvear pedro ximénez sherry 2004 8.
carpano antica 7.
DESSERT WINE
elio perrone moscato d’asti, italy 7.
tenuata di trecciano vin santo, italy 8.
eden ice cider, vermont 9.
weingut michlits ausbruch rösler 2005, austria 9.
hand rolled garganelli with lamb sausage & mint
October 12, 2009 by Sue
If you zipped in the door of the Bluebird Tavern kitchen there is a good chance that you’d catch a glimpse of one of our cooks rolling out beautiful hand crafted pasta. It’s quite fun to watch the pasta dough transform into a variety of shapes and sizes. Most recently our sous chef Nate has been creating garganelli, a hand rolled pasta that is similar in shape to penne.
Nate starts the process by cutting very thin sheets of pasta dough into squares about 1″ wide.
Next he wraps the square around a pencil and dabs a bit of water around the edges to create a seal.
The pasta is then rolled on a ridged board to create a texture and allow the sauce to cling.
Now the completed garganelli is all set for a little sauce!
Because of it’s unique shape and texture our chef Aaron recommends pairing the garganelli with rich meat or mushroom sauces. Recently the kitchen has been offering the garganelli with a house made lamb sausage and mint ragu.
garganelli with lamb sausage and mint ragu
(serves 4)
- 1/2 pound garganelli or penne (rusichella d’abruzzo is a great brand)
- 2 tablespoons butter
- 1/4 pound merguez sausage (available in Burlington at Healthy Living) or other lamb sausage
- 1/2 cup diced pancetta
- 1/4 cup diced carrot
- 1 onion, diced
- 1 clove garlic, minced
- 3 ripe tomatoes, diced
- 1 teaspoon crushed red pepper
- 2 ounces white wine
- 1 tablespoon mint, thinly sliced
- sea salt and fresh ground black pepper to taste
- 1/4 cup parmesan (garnish)
Prepare pasta as directed on package, cook until al dente, toss with a dash of olive oil and set aside.
Set a large skillet over medium heat add the sausage and pancetta and cook until the fat has render and meat begins to brown. Add the onion, carrot, and garlic and slowly cook until the vegetables soften. Pour in the white wine to deglaze the pan, scraping anything sticking to the bottom to retain all of the flavors. Add the tomatoes and cook until the ragu begins to thicken (about 20 minutes). Season to taste with sea salt, fresh ground pepper, and red pepper flakes.
Add the cooked pasta to the sauce allow to warm, and toss so well coated. Serve immediately and garnish with parmesan cheese.
weekend brunch at bluebird
October 12, 2009 by Sue
Happy August! I thought I would start the month off with a peek of weekend brunch at Bluebird Tavern…
poached farm eggs, smoked ham, and brown butter hollandaise
island creek oysters – zipped in fresh from Duxbury, MA
bluebird b.l.t. with heirloom tomatoes, red hen bread, and house cured bacon
blueberry scone, vt artisan coffee
Bluebird Brunch:
- Saturday 10am – 2pm
- Sunday 10am – 2pm
Check out our Brunch Menu Here