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

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


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.

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$15 Lunch Special (Italian)
  • 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
  • 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
  • Sorbetto
    A scoop of pastry chef Jen's seasonal sorbet