November 24, 2020

Menu Week of 11/24 – 11/28

Please Note: The restaurant is closed this week for in person dining. We have created a menu for items to be picked up, and either cooked, reheated or ready to eat right away at home. These items are packed to order.

Please email your orders to blackkrimtavern@gmail.com.

FRIDAY – SATURDAY  |  10:00am–12:00pm

SUNDAY 9:00am – 2:00pm

We are open on Thanksgiving Day from 9:00am – 12:00pm.

Please use back door of restaurant this week. Our new front entrance will be ready soon.

Note the Legend below for cooking instructions:

• Ready to Eat ( R T E )
• Reheat Only ( R H O )
• Cooking Required ( C R )


These dishes are packed for your convenience: simply order, pick them up, and go!

Chicken Liver Pate (6.5)

Smoked Salmon Rillette (7)

Poke Bowl (14)
tuna, bbq eel, carrot, seaweed salad, sriracha ginger sauce, soy, scallion aioli, cabbage, sesame

Power Veg Cup (9)
bring home and add your favorite milk and buzz
Inside: banana, blueberry, spinach, flax seeds

Mixed Greens Salad (9)
beets, maple balsamic vinaigrette, pumpkin seeds


Confit of Quail (10)
roasted blue potatoes

Shrimp Mac 'n' Cheese with Gnocchi (14)

Crab & Cod Cakes (12)

Seafood Chowder (8 pint)
corn, potato, rosemary cream

Tom Kha (8 pint)
coconut lime broth, chicken, mushroom, broccoli, rice noodles, fish sauce

Sweet Chili Pork Tenderloin Kebabs (14) 
bell pepper, onion, rice

Brussels & Bacon (4)

Risotto Cakes with basil tomato pesto (7)

Curry Beef (12)
seared steak, yellow curry, garbanzo beans, broccoli, cilantro

November 16, 2020

Menu Week of 11/18 – 11/21

Please Note: The restaurant is closed this week for in person dining. We have created a menu for items to be picked up, and either cooked, reheated or ready to eat right away at home. These items are packed to order.

Please email your orders to blackkrimtavern@gmail.com.

WEDNESDAY – SATURDAY  |  12:00pm–6:00pm

Please use back door of restaurant this week. Our new front entrance will be ready soon.

Note the Legend below for cooking instructions:

• Ready to Eat ( R T E )
• Reheat Only ( R H O )
• Cooking Required ( C R )


( R T E ) CHEESE PLATE / 12
three vt cheeses, pickled veggies, olives, whipped mustard, bread

( R T E ) *KALE & BEET PANZANELLA / 10
maple balsamic, croutons, pumpkin seeds

( R T E ) *SWEET CHILI NOODLES / 10 great cold or stir-fried
tofu or shrimp, rice noodles, napa cabbage, carrots, sesame, scallion

( R T E ) *POKE BOWL / 14
tuna, crab, bbq unagi, seaweed salad, mango, bell pepper, ginger sriracha  dressing, soy scallion aioli, black rice, avocado


(R H O ) *BURRITO / 11
ground pork or tofu, roasted yam, salsa verde, lime & roasted garlic sour  cream, avocado

(R H O ) SHRIMP & SQUASH BISQUE / 7 or 14 quart
sage tomato cream

( R H O ) *VEGAN PARSNIP SOUP / 8
coconut milk, onion, garlic, parsnip, herb de provence

( R H O ) *CHICKPEA PEANUT CURRY / 10
garbanzo beans, red curry, coconut milk, onion, ginger, garlic, cilantro

( R H O ) TOM KHA / 6 pint or 12 quart
tofu or chicken, rice noodles, broccoli, carrot, mushroom, coconut milk, lime, jalapeño, fish sauce, cilantro, scallion

( R H O ) BRAISED BEEF / 13
rosemary & red wine braised


( C R ) COD CAKES / 12
lemon, parsley, egg, garlic, red onion, bread crumbs
— Cook in oven @ 375° for 10 minutes. Flip half way through. Or sear on stove top.

( C R ) TROUT / 13  
choice of seasoning:
• almond ginger
• smoked paprika & minced red onion
• plain jane: salt, pepper & parsley
— Roast in oven @350° for 10 minutes, skin down

( C R ) PORK TENDERLOIN / full pork loin (2 portions) 22 or half 11
choice of marinade: 
• chimichurri (parsley, red onion, vinegar, garlic)
• coconut & lime (jalapeno, sugar, ginger, garlic, coconut milk, lime juice)
— Roast in oven @ 350° for 30 minutes

— S I D E S —

( R H O ) BLACK PEPPER & RICOTTA GNOCCHI / single 6 or double 12
stewed tomatoes, bell peppers, basil, garlic, mozzarella, truffle oil

( R H O ) *ROASTED ROOTS / single 4 or double 8
beets, carrots, potatoes, sage olive oil, black pepper


( C R ) SAGE RISOTTO CAKES / single 4 or double 8
parmesan, egg, garlic, beef stock, cream
Cook in oven @ 375° for 10 minutes. Flip half way through. Or sear on stove top

*indicates dish is or can be vegan

November 9, 2020

Menu Week of 11/11–11/14

Our New Location: 29 Merchant's Row (two doors from our old spot) and now offer SAFE Indoor Dining, in our large new space.

WEDNESDAY – SATURDAY  |  5:00pm–8:00pm

Our restaurant is serving a reduced capacity, which means reservations are needed to ensure a table. We advise you reserve your table a day in advance, either by emailing or calling us. blackkrimtavern@gmail.com  or 802-793-7369.

With a reduced capacity, our kitchen may not be able to accommodate every take out order requested. If you call in advance we'll do our very best to take your order. Thank you!

—TO START—

FRIED GREEN TOMATO BRUSCHETTA / 10
roasted red onion, garlic mascarpone


*SWEET CHILI SALMON CAKE / 12
lettuce wraps, noodles, sesame, napa cabbage, pickled onions, carrots


SHRIMP BISQUE / 11
butternut squash & tarragon cream


*POKE BOWL / 13
crab, unagi, tuna, seaweed salad, avocado, belle pepper, mango, black rice, soy sriracha dressing


*PUTTANESCA FOCCACIA / 12
chicken, olives, tomato, caper, eggplant, mozzarella, basil 

*KALE SALAD / 9
creamy avocado dressing, bell pepper, pumpkin seeds, red cabbage


—MIDDLE—

ROASTED COD / 26
stewed white beans, kale, fennel & sausage, blue potatoes, bell peppers


*CURRY GOAT / 26
peanut sauce, chick pea, poblano, yam, flour tortilla, cilantro


SEARED DUCK BREAST / 27
blue cheese & mushroom risotto, cider braised red cabbage & bacon, rosemary


BRAISED BEEF “TRUFFLE MAC 'N' CHZ” / 26 
black pepper, ricotta gnocchi, sage béchamel, shiitake, spinach


*VEGGIE MEATLOAF / 21
parsnip puree, roasted beets & brussels, crispy kale


*indicates dish can be or is vegan


—TO FINISH—

*ALMOND CAKE / 7.5
cherry apple compote, maple balsamic glaze, orange mascarpone


CHOCOLATE AVOCADO MOUSSE / 7.5
cinnamon sugar tortilla chips, candied ginger, lime zest whipped cream


CARDAMOM YOGURT CAKE / 7.5
poached apricots, honey cream, toast oats

November 5, 2020

Menu Week of 11/4–11/7

Our New Location: 29 Merchant's Row (two doors from our old spot) and now offer SAFE Indoor Dining, in our large new space.

WEDNESDAY – SATURDAY  |  5:00pm–8:00pm

Our restaurant is serving a reduced capacity, which means reservations are needed to ensure a table. We advise you reserve your table a day in advance, either by emailing or calling us. blackkrimtavern@gmail.com  or 802-793-7369.

With a reduced capacity, our kitchen may not be able to accommodate every take out order requested. If you call in advance we'll do our very best to take your order. Thank you!

—TO START—

CHICKEN TOM KHA / 12
quail egg, mushroom, poblano, cilantro, lime, noodles, coconut broth

*contains fish sauce

PORK EGGROLLS / 10
ponzu sauce, sesame 

SEA SCALLOP CHOWDER / 10
butternut squash, blue potatoes, corn, tarragon cream

SMOKED MACKEREL SMORGASAR / 9.5
dill mascarpone, pickled cucumber, red onion, toast, squeeze of lemon

VT CHEESE PLATE / 14
four VT cheeses, pickles, fruit chutney, toast, whipped mustard, olives

*KALE SALAD / 9
farro, blueberry, lemon vinaigrette

—MIDDLE—

ROASTED SALMON / 26
shrimp bisque, crab cake, roasted beets, crispy kale

SEARED PORK TENDERLOIN / 26
honey whipped chevre, poached black pepper pear, roasted blue potatoes & carrots

SEARED DUCK BREAST / 27
bacon & brussels, poached figs, smashed maple chili yams

BRAISED RABBIT CREPE / 26 
mushroom risotto, tomato eggplant ragout, basil coulis

*RED BEET WELLINGTON / 21
mushroom gravy, sautéed spinach, citrus poached fennel

*indicates dish can be or is vegan

—TO FINISH—

COCONUT CHOCOLATE TRUFFLES / 7.5
raspberry mascarpone

LAVENDER CAKE / 7.5
white chocolate ganache, poached cherries, whipped cream

BANANA CASHEW BREAD PUDDING / 7.5
blood orange puree, caramel, brown sugar cream

October 27, 2020

Menu Week of 10/28–10/31

Our New Location: 29 Merchant's Row (two doors from our old spot) and now offer SAFE Indoor Dining, in our large new space.

WEDNESDAY – SATURDAY  |  5:00pm–8:00pm

Our restaurant is serving a reduced capacity, which means reservations are needed to ensure a table. We advise you reserve your table a day in advance, either by emailing or calling us. blackkrimtavern@gmail.com  or 802-793-7369.

With a reduced capacity, our kitchen may not be able to accommodate every take out order requested. If you call in advance we'll do our very best to take your order. Thank you!

—TO START—

*TOMATO TARTLETT / 12
eggplant, basil, bell pepper, mozzarella, garlic aioli, spinach salad

*CHICKEN FAJITA / 13
peppers, onions, avocado, lime sour cream, flour tortilla 

*TUNA LETTUCE WRAPS / 12.5
kimchi, rice noodles, chopped egg, soy scallion aioli

CREAMY TOMATO BISQUE / 10
steamed mussels, fennel & sage cream (this dish can be served without mussels)

CHICKEN LIVER PATE / 10.5
caramelized onions, sharp cheddar, sautéed apples, toast

*KALE SALAD / 9.5
strawberry vinaigrette, black rice, cashew, fennel

—MIDDLE—

ROASTED SALMON / 27
beet puree, mushroom & blue cheese risotto, tomato chutney, roasted fennel

SEARED PORK TENDERLOIN / 25.5
coconut nouc cham brine, ginger chili whipped yams, peach & cabbage slaw, cilantro coulis

*SCALLOP & SHRIMP GINGER NOODLES / 27
soy sriracha broth, ramen noodles, bell peppers, broccoli, napa cabbage, sesame

SEARED DUCK BREAST / 29 
butternut squash puree, roasted cauliflower & parsnips, smashed potatoes 

*VENISON STUFFED POBLANO / 26
adzuki beans, polenta fries, avocado whipped sour cream, chèvre, cilantro

*indicates dish can be or is vegan

—TO FINISH—

CHOCOLATE PISTACHIO CAKE / 7.5
poached cherries, almond chocolate mousse

COFFEE BUNT CAKE / 7.5
pumpkin creme fraiche, candied nuts, kahlua whipped cream

POACHED PEAR / 7.5
crepe, raspberry vanilla mascarpone, butter spiced oats, caramel

October 22, 2020

Menu Week of 10/21–10/24

Our New Location

29 Merchant's Row (two doors from our old spot) and now offer SAFE Indoor Dining, in our large new space.

WEDNESDAY – SATURDAY  |  5:00pm–8:00pm

Our restaurant is serving a reduced capacity, which means reservations are needed to ensure a table. We advise you reserve your table a day in advance, either by emailing or calling us. blackkrimtavern@gmail.com  or 802-793-7369.

With a reduced capacity, our kitchen may not be able to accommodate every take out order requested. If you call in advance we'll do our very best to take your order. Thank you!

—TO START—

TUNA RICE BOWL / 14
fried egg, kimchi, black rice, seaweed salad, scallion

VENISON TACOS / 13
corn, green peppers, rice, avocado whip, cilantro, corn tortilla 

CHICKEN LIVER PATE / 12
baked brie, pickled veggies, smoked bluefish, whipped mustard, toast

TRUFFLED POTATO SOUP / 8
fennel & sage cream

SCALLOPS & BACON / 11
parsnip & potato puree, scallion oil, crispy leeks

*GREENS / 9
apple, fennel, fig balsamic vinaigrette, walnuts

—MIDDLE—

*HALIBUT CAKES / 28
coconut curry broth, noodle pancake, cashews, snow pea, cilantro

SEARED PORK TENDERLOIN / 26
winter squash mole, adzuki beans, feta, rice, radish & carrot slaw

LAMB PIE / 25
red flannel hash, brussels sprouts, peppercorn & sage gravy

SEARED STEAK / 28 
whipped potatoes, caramelized onions & mushrooms, red wine beef reduction 

CIOPPINO / 27
scallops, flounder, salmon, mussels, creamy tomato broth, mozzarella, basil, swiss chard, potato

*indicates dish can be or is vegan

—TO FINISH—

MAPLE SPICE CAKE / 7.5
maple frosting, sautéed apples, walnuts

PUMPKIN PIE CREPE / 7.5
cinnamon bourbon mascarpone, candied nuts, pumpkin custard, caramel

FUDGY NUTELLA BROWNIE / 7.5
vanilla whipped cream, raspberry, mint, espresso glaze

VERMONT CHEESE PLATE / 14
four VT cheeses, cranberry orange chutney, pickled veggies, 
whipped mustard, toast

October 12, 2020

Menu Week of 10/14–10/17

Our New Location

29 Merchant's Row (two doors from our old spot) and now offer SAFE Indoor Dining, in our large new space.

WEDNESDAY – SATURDAY  |  5:00pm–8:00pm

Our restaurant is serving a reduced capacity, which means reservations are needed to ensure a table. We advise you reserve your table a day in advance, either by emailing or calling us. blackkrimtavern@gmail.com  or 802-793-7369.

With a reduced capacity, our kitchen may not be able to accommodate every take out order requested. If you call in advance we'll do our very best to take your order. Thank you!

—TO START—

STEAMED MUSSELS / 13
miso broth, crispy wontons (*can be a vegan soup)

VENISON SLIDER / 13
bacon mushroom aioli, blue cheese, fig, toast, maple balsamic beet salad

SMOKED BLUEFISH TARTINE / 11
olive butter, roasted sweet onion, toast, pickled carrot

*TUNA SUSHI STACK / 12
seaweed salad, avocado, soy scallion aioli, candied jalapeño, nori, sushi rice

CARROT & SQUASH SOUP / 8.5
fennel & sage cream

*GREENS / 9
chia seeds, feta, peach, lime vinaigrette

—MIDDLE—

STRIPED SEA BASS / 27
corn & roasted bell pepper pudding, crab & cabbage slaw, remoulade

SEARED PORK TENDERLOIN with “LIVER & ONIONS” / 26
chicken liver pate cream, roasted fingerling potatoes, brussels sprouts 

*LAMB PIE / 25
dill yogurt, eggplant & potato curry, feta, cucumber, cilantro

RED WINE & ROSEMARY BEEF BRISKET / 26 
lentils, beets, parsnips, mushrooms, truffle, spinach

*TOSTADA / 19
chili tofu, roasted yam, avocado whip, jicama & carrot slaw, masa cake

*indicates dish can be or is vegan

—TO FINISH—

PUMPKIN SPICE CAKE / 7.5
5 spice walnut cake, pumpkin mascarpone, cinnamon whip

APPLE CREPE / 7.5
frangelico creme fraiche, caramel, walnuts

CHOCOLATE MOUSSE / 7.5
strawberry, raspberry, mint, espresson cookie

VERMONT CHEESE PLATE / 14
cranberry orange chutney, pickled, whipped mustard, toast

October 7, 2020

Menu Week of 10/7–10/10

WE MOVED! 

29 Merchant's Row (two doors from our old spot) and now offer SAFE Indoor Dining, in our large new space.

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—

STEAMED MUSSELS / 13
smoky tomato sauce, eggplant, bell peppers, parmesan

*BEET CAPRESE / 11
gold & red beets, mozzarella, basil coulis, balsamic, toast

CHICKEN RAMEN / 11
boiled egg, yam, noodles, snow pea, scallion, sesame

*TUNA SUSHI STACK / 12
seaweed salad, avocado, soy scallion aioli, candied jalapeño, nori, sushi rice

*TOFU & KALE SALAD / 10
quinoa, celery, bell pepper, saffron yogurt dressing

VERMONT CHEESE PLATE / 14
four VT cheeses, apple sauce, pickles, whipped mustard, toast

—MIDDLE—

ROASTED SALMON / 24
dill butternut squash cream, roasted beets & turnips, chevre

SEARED BEEF TENDERLOIN / 29
parsnip puree, brussels sprouts, maderia beef reduction, roasted fingerling potatoes

LAMB “GRYO” CREPE / 24
tzatziki, chick peas, couscous, feta, tomato, cucumber

PORK TENDERLOIN / 25 
cheddar bread pudding, rosemary gravy, apple, cabbage & bacon slaw

*STUFFED PEPPER / 19
black eye peas, kidney beans, harissa, rice, corn salsa, cilantro

—TO FINISH—

CARROT CAKE / 7.5
pumpkin mousse, cashews, nutmeg honey

ALMOND CUPCAKE / 7.5
espresso dulce de leche, cinnamon whipped cream, toasted almonds

CHOCOLATE “POT PIE” / 7.5
creamy chocolate cream, raspberry, toasted coconut, mint biscuit

*indicates dish can be or is vegan

September 30, 2020

Menu Week of 10/1–10/3

WE MOVED!

29 Merchant's Row (two doors from our old spot) and now offer SAFE Indoor Dining, in our large new space.

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—

*JAMAICAN JERK PORK TACOS / 13
pineapple jalapeño salsa, rice, yam, cilantro, lime crema

CHICKEN LIVER PATE / 10
pickled veggies, sharp cheddar, toast, apple

POTATO FENNEL SOUP / 8
sage cream, croutons

CRAB & KALE CAESAR / 10
toasted panko, red cabbage, classic dressing

ANTIPASTO / 14
salami, truffled mozzarella, olives, white bean puree, pickled celery, tomato eggplant chutney, toast

DUO OF BEET PANZANELLA / 11
cucumber, chevre, balsamic vinaigrette, arugula

—MIDDLE—

SCALLOP & TUNA POKE / 25
seaweed salad, snow pea, avocado, bell pepper, rice cake, ginger soy dressing

CHICKEN PICATTA / 24
ricotta gnocchi, lemon butter, capers, parmesan, parsnips

*ROASTED SALMON / 24
chick pea & red lentils, saffron yogurt, eggplant, pomegranate reduction

VEAL CHOP / 27
smashed purple potatoes, baby carrots, bourbon mustard reduction

*BAKED YAM / 19
avocado, cashew, tahini, TVP crumbles, cabbage & kale slaw

—TO FINISH—

PUMPKIN PIE CREPE / 7.5
ginger maple whipped cream, candied nuts, caramel

CHOCOLATE CUPCAKE / 7.5
espresso dulce de leche, raspberry coulis, bourbon cinnamon whipped cream

ROASTED PEACH TAMBALE / 7.5
lemon honey, nutmeg mascarpone, brown sugar pastry, lemon curd

*indicates dish can be or is vegan

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

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

29 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.