Dinner Menu – Summer

NORTHEAST KINGDOM

Start

 

Cucumber Panzanella     10

Ricotta Dumplings, Basil, Tomato

 

 

Pastured Beef Carpaccio     12

Labneh, Beet, Pretzel Crouton,

Cured Egg Yolk

 

 

Broccoli     9

Bacon, Walnut, Creme Fraiche

 

 

Black Mussels     11

Peppers, Potatoes, Herb

 

 

Crispy Pig’s Head     13

Sugar Snap Peas, Miso Tofu,

Chili Ginger Vinaigrette

 

  Main

 

Tagliatelle     17

Corn, Sungold Tomato, Basil Pesto

Roasted Salmon     19

Farro, Romano Beans, Sauce Choron

 

 

Chicken     20

Forty Cloves of Garlic,

Beans, Potatoes

 

Pork Chop   25

Polenta, Shishito Peppers, Egg

 

 

NEK Burger     15

NY Pasture Beef, BBQ Onion,

Bacon Mayo, Cheddar Cheese, Tater Tots

 

Hangar Steak     24

NEK Farm Adirondack Blue Potato,

Leek, Wilted Greens, Thyme Jus

 

 

 

Four Course Chef’s Tasting Menu     55

We ask that the entire table participates.

Sides

 

Fried Green Tomatoes    6

Bacon Aioli

 

Blistered Shishito Peppers     6

Zucchini Dauphinoise     7

Tater Tots    5

 

 

Dessert

Lavender Panna Cotta     7

Blackberries, Oat Crumble

 

Brownie Parfait    7

Chocolate Cremeux & Whipped Cream

 

 

 

This week, from our farm

Tomatoes, Adirondak Blue Potatoes, Zucchini, Bush Beans, Lettuce,

Rainbow Chard, Toscano Kale, Cucumbers, Eggs

Japanese Eggplant, Garlic, Herbs, Edible Flowers.

 

 

 

Chef Kevin Adey.

Inform us of any allergies.