Take a trip across Europe at the Red Clover Inn & Restaurant in Mendon this Restaurant Week. Of Portuguese heritage, chef Dennis Viera prepares his fare with the classic techniques he learned while cooking in Paris and Tuscany.
All of those stops show on his first Vermont Restaurant Week menu. The $35 bill of fare flits from housemade ricotta cavatelli with squash and mushrooms to egg-topped Portuguese steak with piri-piri sauce to wild salmon with toasted cous-cous and sauce vierge.
To make a reservation or to see the full menu, click here.