Tonight's Specials
Regarding our off-season hours: We are now open for dinner Tuesday - Saturday night starting at 5:00 pm! Sunday Brunch will return Spring 2012 ...
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Saturday, February 4, 2012
Soup
French Onion
Appetizer
Goat Cheese-Crusted Lamb "Lolli" Chops
With a grilled veggie cous cous - balsamic drizzle
P.E.I. Mussels
Sauteed in white wine, garlic, lemon & butter
Pan-Fried Lobster & Crab-Stuffed Ravioli
In a maple srirachi butter with duck leg confit
Cinnamon-Dusted Carmelized Sea Scallops
With applewood-smoked bacon in a cider butter reduction
Mixed Green Salad
With craisins, maple-roasted walnuts & goat cheese ...
house balsamic vinaigrette
Sauteed Shrimp
With chipotle sweet potatoes & grits ... cilantro & green onion sauce
Entrees
Maple Chili-Glazed U-10 Sea Scallops
With a roasted corn, 5-spiced black bean, arugula & grape tomato salad ... crispy sweet potato haystack
Mixed Grill
With flat iron steak & choice of tiger shrimp or scallops, mixed green salad & sweet potato fries
Gorgonzola-Crusted Filet Mignon
Topped with carmelized onions over mashed potatoes with grape tomatoes sauteed in butter, garlic & fresh basil - balsamic drizzle
Seafood Pasta
Sea scallops, P.E.I. mussels & tiger shrimp sauteed in butter, garlic, shallots & baby spinach & tossed in a pesto cream ... fresh basil
Pan-Seared Duck Breast
With toasted corn & roasted sweet potatoes, whole grain mustard & pomegranate glaze
See you soon!
Here are a few of the local farms & food purveyors
who supply us with their wonderful products:
 We get a variety of local vegetables
from the folks at Blue Heron Farm
in Grand Isle.
Our garlic scapes & other yummy vegetables, plus flowers, come from Green Zebra Farm in Grand Isle.
Our goat cheese is made by
the Vermont Butter Company.
Our grapefruit sorbet* & vanilla ice
cream is made by Island Homemade Ice Cream. * This sorbet is made exclusively for us!
Our garlic is from MacGregor Garlic Farm!
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Just a reminder about Jump On It restrictions:
- Single use only; one per table.
- Not valid with any other promotion.
- Valid for dinner any night in the off-season. (That's now - Tuesday through Saturday).
- Valid during peak season (Sunday - Thursday).
- Expires November 30, 2012. (For Jump Deal 11/30/11)
- Note: The summer's Jump Deal expires 12/24/11
Chef Phoebe R. Bright
(Below) Chef Phoebe's Seafood Pasta with a pesto cream
(served 1/17/12)
(Below) Pan-Roasted Quail
Yummy Drinks!
(posted 11/18/11)
An email we received Saturday morning,
October 1, 2011:
Phoebe, Mandy, & Wyeth,
THANK YOU for a wonderful experience last evening. The food, atmosphere, and staff were fantastic. I am still blown away by what
you do in such a compact kitchen and prep area. Hats off to you both. Wyeth was the highlight of our visit, she is a great part of your crew.
We will definitely be back.
David & Nicole
* * *
A comment* we received from a diner
who enjoyed dinner September 11, 2011:
Weheard about the Blue Paddle from United Mileage Plus, so whenwe were in the area we decided to try it. The dining rooms are very cozy, and the restaurant combines the comfort of a good vacation restaurant with the food and service of a gourmet spot. The friendliness and efficiency of the staff particularly impressed us. We liked it so much we will be happy to drive the 30 minutes from Burlington even in the winter to enjoy this special place.
*Forwarded to us from Rewards Network, September 20, 2011.
* * *
A recent TripAdvisor review:
“Incredible gift to the Islands” 
Reviewed September 12, 2011 NEW
Whether a local, traveling through, or staying for vacation,
the Paddle has to be on your list of "MUST GO TO" while in the Lake Champlain islands area.
The cuisine is fresh, varied, spectacularly prepared and presented. Owners are in the kitchen as well as out front greeting you when you enter. You're served by competent and polite staff in a very comfortable atmosphere. They offer a full bar and a great Sunday Brunch.
* * *
A comment* we received from a diner
who enjoyed dinner July 20, 2011:
Phoebe is one of the most successfully innovative chefs we visit.
The sea bass rested on a bed of black bean and corn salad that
was so flavorfully seasoned. Topped with a spoonful of mango
salsa to add a refreshing dash to the savory salad and bass. She
knows how much is enough and not too much to add to a dish like
this.Very complex but not overly so. The bass was grilled to
perfection --- tender, juicy, but with such a very crispy skin ...
That's talent in a kitchen. My table-mates as well had wonderful
dishes --- duckbreast yummy, and memorably: tortellini with a
creamy chorizo-flavored sauce, with an addition of grilled shrimp.
Again, just enough and not too much to create a very interesting
and flavorful combination. Wines are reasonably priced and a
decent selection.
I cannot emphasize what I think is great value at Blue Paddle.
The food prep is outstanding, fresh ingredients, creative and successful. Great, friendly service, nice easy atmosphere.
I live in Burlington and this is worth the drive.
*Forwarded to us from Rewards Network, July 26, 2011.
One of our special appetizers: P.E.I. Mussels ...
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