Dinner Menu

NORTHEAST KINGDOM

Start

Stinging Nettle Soup     7

Creme Fraiche, Six Minute Egg

 

 

Organic Winter Greens     8

Shallot Vinaigrette, Radish

 

 

Radicchio Castelfranco     10

Berkshire Blue, Candied Sunflower Seeds,

Hazelnut Vinaigrette

 

 

Baby Octopus     14

Carrot Yogurt, Thumbelina,

Honey Gastrique

 

 

Autumns Harvest Beef Carpaccio     13

Arugula, Capers, Lemon Aioli, Baguette

 

 

Main

 

Sheep’s Milk Ricotta Gnudi     18

Roasted  Cauliflower, Swiss Chard,

Herb Breadcrumbs

 

Seared Local Scallops     25

Cipollini Onion, Lady Apple, Bacon, Hazelnuts

 

 

Coq Au Vin     20

Pastured Chicken, Polenta, Bacon, Mushrooms

 

Crispy Clawhammer Farm Pork   22

Roasted Farro, Green Garlic, Cauliflower,

Pear Mustard

 

 

NEK Burger     15

Mushroom Duxelles, Tobacco Onion,

Vermont Cheddar

 

Hudson Valley Moulard Duck Breast     23

Barley, Crispy Brussels Sprouts, Maple Cream

 

 

Sides

Sides

Hand Cut French Fries     5

Roasted Cauliflower    7

Stone Ground Polenta    7

 

 

 

Dessert

Maple Walnut Bread Pudding     8

Vanilla Ice Cream, Warm Caramel

 

Peanut Butter Panna Cotta     7

Chocolate Crumble

 

 

100% of our meat, fish & eggs are sourced from

small, local farms and fishermen.

 

Inform us of any allergies.

Chef Kevin Adey.

 

 


 

Chef Kevin Adey.

Inform us of any allergies.

100% of our meat, fish & eggs comes from small,

local farms and fishermen.


                     

Locally Foraged and Gardened

trout lily, black birch twigs, ostrich ferns, , stinging nettle, violets, ramps, wood sorrel,

wild chives, elderflower, sheep sorrel, gooseberries, borage, crab apples, heirloom tomatoes, pole beans,

garlic, autumn olive, wild grapes, mushrooms, honey from our bees, pressed apples and pears,

eggs from our hens