Dinner Menu – Summer

NORTHEAST KINGDOM

Start

Sugar Snap Peas     10

Miso Tofu, Pea Shoots,

Chili Ginger Vinaigrette

 

 

Kingdom Farm Lettuce     9

Sunflower Seeds, Buttermilk Vinaigrette,

Torn Crouton

 

 

Broccoli     9

Bacon, Walnut, Creme Fraiche

 

 

Chermoula Shrimp     12

Chick Pea, Olive Oil, Pea Shoots

 

 

Autumns Harvest Farm

Beef Carpaccio     12

Crouton, Arugula Puree, Pecorino

 

 

 

Main

 

Sheep’s Milk Ricotta Gnudi     18

Charred Asparagus, Pesto,

Arugula, Farm Egg

Seared Local Scallops     25

English Peas, Brown Butter Roasted Carrots

 

 

Pastured Chicken     20

Forty Cloves of Garlic, Beans, Potatoes

 

Clawhammer Farm Pork Bucatini   19

Fennel Sausage, Clams, Pecorino

 

 

NEK Burger     15

Mushroom Duxelles, Tobacco Onion,

Vermont Cheddar

 

Dry Aged Duck Breast     22

Farro, Beets, Ras el Hanout Yogurt

 

 

 

 

 

Four Course Chef’s Tasting Menu     55

We ask that the entire table participates.

 

Sides

Red Skin Potatoes   6

Tarragon, Buerre Blanc

Kingdom Farm Swiss Chard   6

Pickled Cremini Mushrooms   6

Hand Cut French Fries   5

 

 

 

 

Dessert

Elderflower Pound Cake     7

Strawberry Cream

 

Chocolate Brownie Parfait   7

Gianduja Cremeux & Whipped Cream

 

 

 

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