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The
Old Town Farm is the only traditional Japanese restaurant in
Southern Vermont. The Rutland Herald recently reviewed
us; get their opinion see their site at : http://rutlandherald.nybor.com/Leisure/SunMag/Story/33798.html
According to the Boston
Globe, "This Japanese restaurant is Chester's biggest
culinary secret."
Chef/owner
Michiko is a sixth generation chef from Honshu Japan where her
family has run a successful restaurant for over one hundred and
twenty years. Come on down after a day on Okemo's
slopes and enjoy a Japanese meal as it is served in the Japan
countryside.
Appetizers
Soups Salads
Sushi Á
la Carte Sushi (Nigiri) Á
la Carte Rolled Sushi (Maki) Entrées
Vegetarian Entrées
Beverages Desserts
Sushi Glossary
Necessary Japanese
Espressions
All items not available at all times
Some are seasonal, and we are, after all, in Vermont
We are NOT a fast food establishment. Take out
is limited to sushi, must be ordered well in advance, morning or
mid afternoon for early evening pickup. We may not be as
convenient as some but the quality we provide is worth a little
forethought. No take out orders taken after 5 pm.
We can cater your event. Please call us for
details 1-888-232-1089
Edamame
Young soybeans steamed in the pod.
Gyoza
Shrimp vegetable dumplings sautéed then steamed to
remove the oil served with our own special gyoza dipping sauce.
Shumai
Steamed Japanese Dumpling stuffed with pork, shrimp and water
chestnuts served with hot mustard.
Tempura
An appetizer plate of delicately breaded fried vegetables and
shrimp served with our own in-house made tempura dipping sauce.
Yaki Tori
Chicken cubes marinated in a traditional sauce handed down for
six generations skewered with onions, peppers, and mushrooms,
then broiled to perfection.
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Miso
Soup
A bonito (dashi) and soybean paste (miso) broth with
diced potatoes, tofu and shredded seaweed.
Wakame Soup
A clear fish based soup with cut wakame (a cultured seaweed)
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Garden
Salad
Garden salad with Ginger Dressing
Cucumber Seaweed Salad
Sliced cucumbers, stone crab meat, Japanese mushrooms and wakame
with a Citrus, Soy, and Sesame (Ponzu) dressing
Tuna
Sashimi Salad
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As
beautiful as it is delectable, Japan's favorite food is fast
becoming a worldwide favorite. Fresh raw (and cooked) fish,
shellfish, and roe elegantly prepared with sweet vinegared rice
and seaweed. Served with pickled ginger (Shoga) and Green
Horseradish (Wasabi). We regularly have specials not listed here
depending on what looks good in the Boston Markets...don't
hesitate to ask!
Á la Carte
Sushi (Nigiri) and Sashimi
Steamed Shrimp (ebi)
Red Tuna (Maguro)
Flying Fish Roe (Tobiko)
Yellowtail (Hamachi)
Red Snapper or Sea Bream {depending on availability}(Tai or
Izumidai)
Sweet Shrimp (Ama Ebi)
Raw or Smoked Salmon (Sake)
Fresh Water Eel (Unagi)
Medium Fatty Tuna (Toro)
Sea Urchin (Uni)
Fatty Tuna (Oh- Toro) subject to market price and availability
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Cucumber
(Kappa Maki)
Pickled Radish(Takuwan)
Japanese Squash (Kanpyo)
Flying Fish Roe (Tobiko)
Yellowtail and Scallion (Negihamachi)
Tuna (Tekka)
Eel (unagi)
New York (Smoked Salmon and Sliced Onion)
Rainbow (Fresh fish bed on Cucumber/Avocado)
Sea Urchin (Uni) by advanced request only
Spider(Soft shelled crab tempura, Avocado, Masago)
Dragon (Unagi, Shrimp Tempura, avocado)
Futo maki (Big roll with Crab stick, oboro, Egg Omelet, eel,
kampyo, cooked shitaki, and greens)
House
Specialty - Green Mountain (Broiled Brook Trout, Vermont cob
smoked bacon and leeks)
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(all entrees served with miso soup, garden salad,
and steamed white rice)
Gyu-Aspara Maki(Beef Asparagus Roll)
A modern favorite in northern Honshu. Thinly sliced prime beef
marinated overnight then rolled around blanched asparagus spears
and sautéed. The sautéed rolls are then steamed with our on
site prepared sauce.
Gyu no Teriyaki (Teriyaki Steak)
Teriyaki means, "shiny roasted. We start with prime short
loin strip or rib eye steak, marinate for 24 hours then baste
while broiling to your preference to achieve a perfect shiny
brown finish. Served with the vegetable of the day.
Tonkatsu (Pork Cutlet)
Pork cutlet seasoned, pounded flat, breaded and deep-fried
served with special spicy Tonkatsu sauce. Served with the
vegetable of the day.
ButaNiku no Shoga Yaki (Sauteed Gingered Pork)
Sauteed gingered pork. Cutlets of fresh ham pounded
flat, seasoned with fresh ginger and other Japanese seasoning.
Sautéed, then steamed with more ginger sauce .Served with the
vegetable of the day.
Oden (Seafood Stew)
A Kanto area favorite. Seafood stew featuring assorted marine
treats, kelp, Japanese vegetables and shitake mushrooms.
Jumbo Shrimp Tempura
A diner platter of delicately breaded fried vegetables and extra
jumbo shrimp served with our own in-house made tempura dipping
sauce.
Soft
Shelled Crab Tempura
A diner platter of delicately breaded fried vegetables and
Chesapeake Bay Blue and thai Poo-nim soft shelled crabs served
with our own in-house made tempura dipping sauce.
Unagi
(fresh water eel)
Our house specialty! The cornerstone of the To-Kai-Te menu, the
Yoshida family restaurant in Miyagi Japan for well over a
century. Fillets of freshwater eel marinated, parboiled then
grilled with a secret sauce handed down for well over a century.
The To-Kai-Te restaurant has had the honor of serving their
signature Unagi dish to the Emperor Tai-Sho and Sho-wa on the
summertime Doyo festivals during their reigns. We invite you to
enjoy this classic of Japanese cuisine.
Sake no Dengaku
Salmon marinated with sweet miso sauce, skewered and broiled.
Served with the vegetable of the day.
Sake no Kobu Mushi
Salmon filet marinated with kelp, wrapped in bamboo leaves with
Japanese vegetables and steamed. This traditional preparation
technique is both flavorful and extremely healthy. Served with
the vegetable of the day
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Coffee and decaf
Iced green tea, Iced oolong
Iced thick green tea (Cha- No Yu)
Coke, Root beer, Sprite, Ginger Ale
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Green
tea or Red Bean ice cream
Awayukikan (Japanese snow White Jelly)
Daifuku
To
Contact us call 1-802-875-2346 or toll free 1-888-232-1089
E-mail:
otfi@vermontel.net
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