September 22, 2020

Menu Week of 9/23–9/26

Outdoor Dining Only

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table a day in advance. Email orders to: blackkrimtavern@gmail.com 
Any questions 802-793-7369

—TO START—

BEET CARPACCIO / 11
poached egg, truffle mushroom puree, toast, red & gold beets

CHICKEN HOT POT / 12
matsutake mushroom, egg, edamame, miso pork broth, rice noodles, broccoli [contains fish sauce*]

POTATO FENNEL SOUP / 8
sage cream, croutons 

PLOUGHAN'S PLATTER / 12
smoked salmon rillette, sharp cheddar, whipped mustard, pickles, toast

*GINGER SALAD  / 8
nori soy vinaigrette, sesame green beans

*LENTIL & PURPLE KALE SALAD / 11
arugula, pesto, chevre, apple, walnuts

—MIDDLE—

SEA SCALLOPS / 24
ratatouille, crawfish, creamy polenta, chevre

*ROASTED SALMON / 23
coconut curry, mango, smashed ginger yams, cashew, cilantro

LAMB MEATBALLS / 24
black pepper ricotta gnocchi, rosemary mushroom cream, roasted parsnips & carrots 

SEARED STEAK / 25 
buttercup squash, fingerling potatoes, brussels sprouts, bourbon mustard reduction

*HOISIN TOFU / 19
sesame broccoli, ginger noodle pancake, seaweed salad, cabbage slaw

—TO FINISH—

COCONUT PANNA COTTA / 7.5 
blueberries, sugar cookie, candied ginger, whipped cream

CHOCOLATE CREPE / 7.5
chocolate mousse, baileys chocolate ganache, bruleed banana

*PEACH & APPLE STUDEL / 7.5
nutmeg maple ice cream, lavender cookie crumbles, lemon honey 

*indicates dish can be or is vegan

September 15, 2020

Menu Week of 9/16–9/19

Outdoor Dining Only

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table a day in advance. Email orders to: blackkrimtavern@gmail.com Any questions 802-793-7369

—TO START—

*TOSTADA / 11.5
flounder fish cake, sweet pickled jalapeño, 
masa cake, tomatillo, cumin lime sour cream

CHICKEN DUMPLING / 12
matsutake mushroom, edamame, miso pork broth, broccoli
*contains fish sauce

BUTTERNUT CHEDDAR ALE SOUP / 8
sage cream, croutons 

*TUNA LETTUCE WRAPS / 10
tuna, thai basil, rice noodles, peanuts, cucumber, mango, sweet chili sauce

*GINGER KALE SALAD  / 10
nori soy vinaigrette, sesame green beans & beets

BAKED BRIE / 11
pickled onions, spiced candied pecans, apple sauce, toast

—MIDDLE—

SEA SCALLOPS / 25
celeriac & beet puree, brown butter apples & brussels sprouts, rosemary red wine braised lentils

*RICE FLAKE CRUSTED SALMON / 25
soy tamarind glaze, mango, smashed ginger yams, mushroom potsticker

LAMB POT PIE / 24
whipped gold potatoes, roasted green beans, carrot squash cream

SEARED STEAK / 26 
sage bacon risotto, red wine beef reduction, baby carrots

*VEGAN GREEN BEAN CASSEROLE / 19
spaghetti squash, mushroom, potato, crispy onions, herb de provence cream, toasted panko

—TO FINISH—

*BLUEBERRY DUTCH BABY / 7.5 
maple ice cream, walnuts, lemon honey

CHOCOLATE CUPCAKE / 7.5
peppermint whipped cream, baileys chocolate ganache, raspberry puree

PUMPKIN PIE CREPE / 7.5
apple raisin chutney, caramel, 5 spice bourbon whipped cream

*indicates dish can be or is vegan

September 2, 2020

Menu Week of 9/2–9/5

Outdoor Dining Only

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table a day in advance. Email orders to: blackkrimtavern@gmail.com Any questions 802-793-7369

—TO START—

RABBIT CROQUETTE / 12
brussels, blue cheese, green bean, candied pecan, kale, apple

NORI ROLLS / 11
crab, mango, cucumber, sushi rice, edamame salad, sriracha aioli

BEETS & BURRATA / 10
pickled carrots, quinoa, red onion oregano vinaigrette, arugula, cucumber

EGGS & TOAST / 11
pork rillette, vt oyster mushrooms, bacon aioli, dill, spinach

KALE SALAD / 9.5
chia seeds, blueberries, farro, balsamic vinaigrette 

*GREENS / 8
pickled celery, chevre pumpkin seeds, lemon, olive oil

—MIDDLE—

SEA SCALLOPS / 24
beet & chive pancake, oyster mushroom, orange rosemary cream

*ROASTED SALMON / 22
coconut curry, tomato, peppers, green beans, rice, cilantro  

VEAL ARINCINI  / 24
truffle risotto, caramelized onion parmesan cream, carrot, fennel & celery hash

SEARED PORK TENDERLOIN / 23 
potato & squash gratin, chevre, apple & cabbage slaw, roasted brussels sprouts

*TOFU & LENTIL CASSOULET / 19
cauliflower, delicata, tomato, spinach

—TO FINISH—

WHITE CHOCOLATE CUSTARD / 7.5 
mint whipped cream, toasted cookies, raspberry coulis

SEASALT CHOCOLATE TRUFFLE FLOURLESS CAKE / 7.5
coffee cream, walnuts

LAVENDER SHORTBREAD / 7.5
cherry bourbon ice cream, caramel

*indicates dish can be or is vegan

August 25, 2020

Menu Week of 8/26–8/29

Outdoor Dining Only

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table a day in advance. Email orders to: blackkrimtavern@gmail.com Any questions 802-793-7369

—TO START—

CHARCUTERIE & CHEESE BOARD / 15
chicken liver pate, pork rillette, pickled veggies, baked brie, toast, whipped mustard

MELON & PROSCIUTTO / 9.5
vt salumi capocollo, pbf organic melon, burrata, balsamic, chive

THAI STYLE CRAB CHOWDER / 10
coconut milk, lime, jalapeño, fish sauce, ginger, potato, cilantro

*HEIRLOOM TOMATO PANZANELLA / 9
basil pesto, capers, beets, croutons, chevre

*SESAME CHICKEN LETTUCE WRAPS / 9.5
peanut sauce, crunchy wontons, yam spears, scallion, carrots, radish

*GREEN KALE BOWL / 9
celery, cucumber, basil lime vinaigrette, pumpkin seeds

—MIDDLE—

SEA SCALLOPS / 24
mushroom cream sauce, black pepper ricotta gnocchi, blue cheese, bacon, baby carrot

ROASTED SALMON / 22
zucchini tart, wild rice, herb de provence butter braised red cabbage, chèvre  

BRAISED TRUFFLE GOAT  / 24
red wine & rosemary risotto, spinach roasted komboucha squash & beets

SEARED PORK TENDERLOIN / 23 
jalapeno popper, maple butter smashed yams, peach & cabbage coleslaw

*MISO HOT POT / 19
tofu, edamame, rice noodles, potato, greens, squash, thai basil, scallion, sesame

—TO FINISH—

MOLTON CHOCOLATE CUPCAKE / 7.5 
white chocolate ganache, raspberry coulis

PUMPKIN “PIE” CREPE / 7.5
nutmeg almond mascarpone, toasted walnuts, brown sugar crepe, caramel

LEMON FLAN / 7.5
blueberry compote, ginger whipped cream

*indicates dish can be or is vegan

August 18, 2020

Menu Week of 8/19–8/22

Outdoor Dining Only

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table a day in advance. Email orders to: blackkrimtavern@gmail.com Any questions 802-793-7369

—TO START—

CHARCUTERIE BOARD / 14
chicken liver pate, smoked salmon rillette, vt salumi bresaola, pickled veggies, sharp cheddar, toast, whipped mustard

*BEET SALAD / 9
creamy parmesan dressing, fried capers, pickled celery, arugula

*SUMMER ROLLS / 11
tofu, mango, rice noodles, cucumber, carrot, cilantro, scallion, mint, peanut sauce

*HEIRLOOM TOMATO TART / 10
olives, rosemary aioli, arugula

*BUTTERNUT SQUASH CURRY SOUP / 8
coconut milk, lime, ginger

*GREENS / 8
balsamic vinaigrette, cucumber, pumpkin seeds

—MIDDLE—

SEA SCALLOPS PUGLIESE / 24
ricotta gnocchi, calamari, mushroom, tomato, olives, anchovy, eggplant, basil

*SEARED HALIBUT / 24
shiitake dumpling, hot & sour broth, edamame, baby carrots, potato, sesame 

*CHICKEN HUERVOS RANCHEROS / 21
avocado, egg, salsa, masa, tortilla, cilantro, rice, stewed tomatoes & peppers

SEARED PORK TENDERLOIN / 22 
whipped sweet potatoes, bacon, blue cheese butter, red wine poached pear

GOAT CHEESE SOUFFLE / 18
roasted red pepper coulis, sweet onion, smashed gold potatoes, poached fennel

—TO FINISH—

LEMON CAKE / 7.5 
toasted coconut, caramel, rum cream

BLUEBERRY CREPE / 7.5
nutmeg mascarpone, toasted, walnuts, brown sugar crepe 

ALMOND FLAN / 7.5
chocolate cream, roasted banana*indicates dish can be or is vegan

August 11, 2020

Menu Week of 8/12–8/15

Outdoor Dining Only

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table a day in advance. Email orders to: blackkrimtavern@gmail.com Any questions 802-793-7369

—TO START—

*BLACK KRIM TOMATO SALAD / 10
burrata, basil, olive oil, sea salt, toast

** proceeds from this dish go to the Randolph Food Shelf **

SAUTÉED CALAMARI / 11
anchovy, red peppers, tomato, dill butter, zucchini, arugula

PLOUGHMAN'S PLATTER / 10
smoked salmon rillette, bonne bouche, pickled, horseradish creme fraiche, toast

*PORK EGGROLLS / 9
cucumber sesame slaw, sweet chili

VT CHEESE PLATE / 14
four vt cheeses, pickled veggies, red wine poached pears, whipped mustard, toast

*GREENS / 8
salsa verde vinaigrette, pumpkin seeds, lime crema 
*add poached shrimp for $4

—MIDDLE—

SEA SCALLOPS / 24
baby fennel & carrots, mushroom & beet risotto, sautéed arugula

OLIVE OIL & ROSEMARY POACHED SWORDFISH / 21
gnocchi, green pepper tomato sauce, ricotta, basil, arugula

SEARED DUCK BREAST BAO BUNS / 25
sesame scallion noodles, maple soy glaze, fried egg, melon & jalapeño slaw 

BAI SACH CHROUK / 21 
CAMBODIAN STYLE PORK TENDERLOIN

coconut milk soaked pork, chili rice, mango, pickled onions, kohlrabi, cilantro

*ZUCCHINI FRITTERS / 18
curry lentils, ginger tofu, lemon yogurt

—TO FINISH—

CARROT CAKE / 7.5 
lemon mascarpone, spiced pecans, caramel, toasted oats

MACAROONS / 7.5
toasted cashews, maple ice cream, fig syrup 

ALMOND CUPCAKE / 7.5
chocolate mousse, blueberries, nutmeg bourbon cream

*indicates dish can be or is vegan

August 4, 2020

Menu Week of 8/5–8/8

Outdoor Dining Only

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table a day in advance. Email orders to: blackkrimtavern@gmail.com Any questions 802-793-7369

—TO START—

PROSCIUTTO & BRIE SANDO / 11
Vermont salumi prosciutto cotto, brie, pickled celery, sea salt whipped butter, toast, kale caesar

*PANZANELLA / 9
anchovy, ricotta, pickled green beans, red onion, basil pesto, roasted zucchini & summer squash, roasted lemon, olive oil

PULLED PORK TACOS / 13
succotash, cotija, salsa verde, rice

*CHILLED CUCUMBER & PEAR SOUP / 8
mint, thai basil coconut milk, lime

VT CHEESE PLATE / 14
four VT cheeses, pickled veggies, red wine poached pears, whipped mustard, toast

*GREENS / 8
apple, balsamic vinaigrette, walnuts 

—MIDDLE—

SEA SCALLOPS / 24
beet puree, ricotta black pepper gnocchi, roasted baby carrots, shaved parmesan

OLIVE OIL & ROSEMARY POACHED SWORDFISH / 21
ratatouille, creamy polenta, capers

ROASTED SALMON / 21
kimchi & ramen noodle fritters, crab & cucumber salad, lime & jalapeno aioli

SEARED STEAK / 22 
bacon & mushroom risotto, sage whipped chèvre, red wine sauce

*CURRY VEGGIE PIE / 18
green curry coconut tofu, carrots, summer squash & zucchini, kale salad, 
cashew, cilantro,

—TO FINISH—

CARROT CAKE / 7.5 
maple ice cream, spiced pecans, ginger honey dulce de leche

*VANILLA CHEESECAKE / 7.5
almond poached pear, lemon mascarpone, cookie crumbs, caramel 

CHOCOLATE CUPCAKE / 7.5
mint whipped cream, raspberry coulis, ganache

July 27, 2020

Menu Week of 7/29–8/1

Outdoor Dining Only

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table a day in advance. Email orders to: blackkrimtavern@gmail.com Any questions 802-793-7369

—TO START—

FRIED GREEN TOMATOES / 11
smoked bluefish, old bay aioli

*ROASTED BEET PANZANELLA / 9
spiced walnuts, blue cheese cream, roasted portobello, maple balsamic vinaigrette, croutons 

*HEIRLOOM TOMATO SALAD / 9.5
basil, olive oil, lemon cucumber, black sea salt

CRAB BISQUE / 9
dill & tomato cream 

*SHRIMP TACOS / 13
korean bbq sauce, kimchi, rice

*GREENS / 8
blueberry, lemon sage vinaigrette, sunflower seeds 

—MIDDLE—

PULLED PORK / 18
polenta fries,corn on the cob, peach & cabbage coleslaw

BUTTER POACHED SEA SCALLOPS NICOISE / 24
heirloom tomato, green beans, potato, lemon aioli, smoked salmon rillette & toast

ROASTED SALMON / 19
falafel, tzatziki, flatbread, zucchini, tahini tomato & red onion salad

ROSEMARY & RED WINE BRAISED BEEF GOULASH / 20 
ricotta & black pepper gnocchi, portobello, swiss chard, truffle

*GINGER TOFU STIR FRY / 18
cashew, thai basil, cucumber, mango, sweet chili, noodles, lime 

—TO FINISH—

BLUEBERRY CHEESE CAKE / 7.5 
lemon mascarpone, caramel

*PEACH & PEAR PIE / 7.5
maple ice cream, ginger honey, cinnamon toasted oats 

CHOCOLATE CUPCAKE / 7.5
espresso ganache, vanilla frosting, raspberry 

*indicates dish can be or is vegan

July 21, 2020

Menu Week of 7/22–7/25

Outdoor Dining Only

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table a day in advance. Email orders to: blackkrimtavern@gmail.com Any questions 802-793-7369

—TO START—

SMOKED FISH PLATE / 12
smoked salmon rillette, smoked mackerel, smoked bluefish, dill mascarpone, toast, pickles, cheddar

*SHRIMP or TOFU LETTUCE WRAPS / 10
sesame peanut noodles, cabbage, carrot, scallion, crushed peanuts

*GREEN KALE BOWL / 9.5
celery, zucchini, cucumber, sesame seeds, soy ginger vinaigrette

CHICKEN TOM KHA / 12
coconut lime broth, noodles, mushroom, carrot, cilantro, scallion 

*JAMAICIAN JERK BEEF TACOS / 13
rice, kohlrabi, carrot, cilantro, scallion, sour cream

VERMONT CHEESE PLATE / 15
four VT cheeses, poached pear, spiced cranberry sauce, picked veggies, toast, whipped mustard

—MIDDLE—

KOREAN BBQ PORK / 18
scallion rice cake, kimchi, avocado

OLD BAY BUTTER POACHED SEA SCALLOPS / 24
crab, crawfish, braised collard greens, smoky tomato sauce, jalapeno corn bread pudding

TANDOORI ROASTED SALMON / 19
couscous, roasted peppers & zucchini, spanakopita, tahini

ROSEMARY & RED WINE BRAISED BEEF / 20 
blue cheese & bacon mashed potatoes, horseradish cream, sautéed spinach 

*PORTOBELLO “WELLINGTON” / 18
roasted beets, sage mushroom sauce, whipped chèvre 

—TO FINISH—

DEONNES BLUEBERRY PARFAIT / 7.5 
lemon mascarpone, crepe, toasted almonds, white chocolate cookie crumbs

ICE CREAM SANDWICH / 7.5
maple coffee ice cream, chocolate chip cookie, warm ganache, raspberry 

CHOCOLATE CUPCAKE / 7.5
poach fig, red wine reduction, port & brown sugar whipped cream, pecan 

*indicates dish can be or is vegan

July 14, 2020

Menu Week of 7/15–7/18

Outdoor Dining & Takeout

WEDNESDAY – SATURDAY  |  5PM–8PM 
Please reserve your table or place take-out order a day in advance. Email orders to: blackkrimtavern@gmail.com Any questions 802-793-7369

—TO START—

*TUNA POKE / 13
kimchi, rice cake, shiitake, soy miso dressing, bell pepper, avocado, sesame

*CURRY CRAB LETTUCE WRAPS / 10
yam, mango, carrot curry dressing, red onion, hungarian hot wax pepper

GREEN GODDESS SALAD / 9.5
roasted zucchini & summer squash, tomato, kale, walnuts, nasturtium

*SHRIMP TACOS / 12
tamarind soy sauce, peach, kohlrabi, rice,  avocado, cabbage slaw, cilantro 

*CARROT GINGER SOUP / 10
coconut milk, sweet chili

*GREENS / 9
strawberry balsamic vinaigrette, blue cheese, almonds

—MIDDLE—

SEARED DUCK BREAST / 24
fennel risotto, roasted beets, honey whipped chevre

BBQ PULLED PORK / 19
succotash, braised collard greens, jalapeño corn bread, lime creme fraiche

ROASTED SALMON / 19
lobster tom kha broth, mussels, noodles, mushroom, scallion

LAMB MEATLOAF / 19 
blue cheese & bacon mashed potatoes, poached fig & port reduction, sautéed arugula 

*ZUCCHINI FRITTERS / 18
farro, quinoa, garbanzo, roasted peppers, tofu crumbles, tomato sauce, kale salad

—TO FINISH—

CREME CARAMEL / 7.5 
almond dulce de leche, raspberry coulis, brown sugar whipped cream

CHOCOLATE CUPCAKE / 7.5
peanut butter chocolate mousse, peanut brittle, ganache

NUTMEG CREPE / 7.5
maple ice cream, poached pear, toasted pecans

*indicates dish can be or is vegan

Asset 15one line

21 Merchants Row  |  Randolph, Vermont 05060  |  802 . 728 . 6776

21 Merchants Row, Randolph, Vermont 05060
802 . 728 . 6776

© Copyright 2020. All Content Courtesey of The Black Krim Tavern

© Copyright 2020.  All Contents Courtesey of The Black Krim Tavern.