June 20, 2017 - No Comments!

Menu Week of 6.20


TO START

SMOKED TROUT / 8
pickled green beans, lemon cream, olives, toast

HUMMUS TRIO / 7.5
beet, carrot, lemon parsley - tabouli salad, grilled bread

RISOTTO CAKES / 9
artichoke & garlic scape pesto, blue cheese cream

BEEF SLIDERS CAPRESE / 12
truffled tomato coulis, mozzarella, basil pesto, toasted bread

COCONUT SHRIMP CEASAR / 9
romaine, toasted panko, shredded coconut, poached shrimp, classic dressing

PORK SAUSAGE TAMALES / 12
bean salad, chili tomato vinaigrette, avocado

CROSTINI PLATE / 8
prosciutto, peach chutney, basil, vt creamery sea salted butter, toasted bread

BEEF PHO / 12
soft boiled duck egg, broccoli, scallion, lime, cilantro, carrot, rice noodles

GREENS / 7
sunflower seeds, lemon vinaigrette, oregano


MIDDLE

GINGER ROASTED SALMON / 20
green curry coconut milk, cashews, raisins, mango, rice, greens

CURRIED GOAT MEATBALLS / 19
couscous, apricots, almonds, tahini yogurt, mint

ROASTED PORK CHOP / 21
tostada, black bean/green tomato/ hatch chili salsa, cucumber, smoked paprika sour cream

CIOPPINO / 19
potato, bacon, mushroom, calamari, crab, mussels, horseradish butter, grilled bread, swiss chard, tomato broth

ROASTED RED PEPPER & CARAMELIZED ONION CREPES / 17
feta, ramp pesto, lentils, purple kale


TO FINISH

COCONUT MOUSSE / 7
blueberries, macaroon

VANILLA ICE CREAM & ROASTED PINEAPPLE / 7
ginger cookies, pecans, caramel

CHOCOLATE ESPRESSO CAKE / 7
raspberries, bourbon cream, ganache

Published by: black_krim_sarah in Weekly Menu

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