March 2, 2021

Menu Week of 2/4–2/6

We are now offering limited, in-person dining at the Krim. We have three tables with two seatings, one at 5:30pm and 7:30pm. 

Reservations only. 

Please email blackkrimtavern@gmail.com or call 802-728-6776.



—TO START—

MUSHROOM & TURKEY POTSTICKERS / 12
hot & sour broth, snow peas, ginger, sesame

MAPLE CHILI SHRIMP / 11
Korean pancake, pickled scallion creme fraiche, candied jalapeno

STEAMERS! / 13
bacon butter & thyme sea water for dunking

(we also have a damp cloth for hand wiping)

PORK SLIDER / 12
lemongrass rice cake, plantains, pepper & red cabbage slaw

—MIDDLE—

TEMPURA HALIBUT CAKES / 27
miso eggplant, baby bok, wheat noodles, bonito

SEARED STEAK / 29
whipped blue cheese potatoes, roasted leeks & carrots, rosemary beef broth

FENNEL DUSTED SEARED SWORDFISH / 27
lobster tarragon cream, paparedelle pasta, spinach, roasted red pepper, parmesan

SEARED DUCK BREAST / 28
parsnip puree, candied walnuts, roasted beets / brussels sprouts/ snap peas

—TO FINISH—

CHEESE PLATE / 17
four cheeses, picked veggies, apple & pear butter, toast, mustard

CARROT CAKE / 7
lemon ricotta & mascarpone, almonds, caramel

APPLE PIE/ 7
maple whipped cream, cinnamon pastry, bourbon apple cider reduction

February 25, 2021

Menu Week of 2/25–2/27

We are now offering limited, in-person dining at the Krim. We have three tables with two seatings, one at 5:30pm and 7:30pm. 

Reservations only. 

Please email blackkrimtavern@gmail.com or call 802-728-6776.


— TO START —

PORK RAMEN / 13
egg, snow pea, broccoli, sesame, scallion sambal soy broth

*BRUSSELS & BACON / 11
walnuts, crispy kale, blue cheese creme fraiche

STEAMED MUSSELS / 13
pesto white wine broth, roasted roma tomatoes, croutons 

*CREOLE FISH TACOS / 13
roasted yam, avocado, salsa verde, bell pepper, corn tortillas

—MIDDLE—

*ROASTED PORK BELLY / 27
mushroom risotto, truffle roasted carrots, sauteed spinach

*JAMAICAN JERK CHICKEN / 26
fried plantains, stuffed & roasted bell pepper, red beans & rice, cumin lime sour cream


*ROASTED HALIBUT / 28
steamed clams, coconut curry broth, glass noodles, cashew, snow pea, cilantro

YELLOWFIN TUNA SUSHI / 27
sesame sushi rice cake, soy ginger reduction, seaweed & edamame salad, avocado

—TO FINISH—

CHEESE PLATE / 17
four cheeses, picked veggies, apple & pear butter, toast, mustard

BLUEBERRY TARTLET / 7
lemon ricotta & mascarpone, poached fig, almond ice cream

CHOCOLATE CUP CAKE / 7
cinnamon bourbon caramel, ganache, walnuts


*these items can be prepared vegetarian, just ask us!

February 16, 2021

Menu Week 2/18–2/20

We are now offering limited, in-person dining at the Krim. We have three tables with two seatings, one at 5:30pm and 7:30pm.

Reservations only.

Please email blackkrimtavern@gmail.com or call 802-728-6776.


— TO START —

*SZECHUAN DUCK / 13
lo mein, snow pea, broccoli, red pepper, sambal sesame soy

*DUO OF BEET PANZANELLA / 11.5
honey whipped chevre, arugula, croutons, balsamic

*MISO TUNA OR TOFU LETTUCE WRAPS / 13
glass noodles, pickled scallions, sesame ginger aioli, carrots, shiitake

*CRAB CAKE CAESAR / 12
kale, parmesan crisp, toasted panko

— MIDDLE —

*SEARED NY STRIP STEAK / 29
creamy grits, maderia glazed wood ear mushrooms, fried capers

FRIED CHICKEN / 26
honey cashew carrots, baked potato, bacon thyme aioli

*LAMB & RED LENTIL KEFTAS / 27
curry cauliflower, coconut crispy chick peas, cucumber dill yogurt

*BROWN BUTTER SCALLOPS & MONKFISH / 27
ricotta & black pepper gnocchi, pistou, stewed tomatoes & basil

— TO FINISH —

CHEESE PLATE / 17
four cheeses, picked veggies, apple & pear butter, toast, mustard

CANNOLI / 7
pistachio, lemon ricotta & mascarpone, poached figs

PEANUT BUTTER MOUSSE TARTLET / 7
rum & nutmeg butter caramelized bananas, maple creme fraiche, chocolate ganache

* these items can be prepared vegan or vegetarian, just ask!

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

Asset 15one line

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

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

© Copyright 2021. All Content Courtesey of The Black Krim Tavern

© Copyright 2021.  All Contents Courtesey of The Black Krim Tavern.