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