Dinner Menu – Spring 2015

 

NORTHEAST KINGDOM

 

 

SPLIT PEA SOUP   11

creme fraiche

 

CURLY KALE SALAD   12

kalettes, beets, walnuts

 

ARTICHOKE   13

hummus, red pepper, mozzarella

 

MUSSELS   12

sofrito

 

OCTOPUS   13

potato, chorizo, piquillo peppers

 

 

BUCATINI   18

english peas, cauliflower, rainbow chard

 

RAINBOW TROUT   30

red quinoa, stinging nettles, buerre noisette

 

AUTUMN’S HARVEST LAMB CAVATELLI   21

olives, shiitake, kale

 

CRYSTAL VALLEY CHICKEN   23

asparagus, hen of the woods, spaetzle

 

BURGER   15

NY pasture beef, cheddar, mayo

mushroom duxelle & tobacco onions

 

 

Brussels Sprouts   6

 

Shishito Peppers   6

 

French Fries   5

 

 

Please inform us of any allergies or dietary restrictions.

 

Our mayo is made with raw farm eggs.