June 16, 2021

Menu Week of 6/17–6/19

We are 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—

SEARED DUCK BAO BUNS / 13
sesame soy dressing, crispy noodles, seaweed salad

SWORDFISH & CHORIZO KEBOB   / 12
bell pepper, zucchini, green goddess aioli

BAKED OYSTERS / 12
apple bacon cream, pecan buttered toast

SHRIMP CAESAR / 12
romaine, toasted panko, chick peas, parmesan

—MIDDLE—

SEARED HALIBUT / 29
trio of carrot & beluga lentil gratin, chevre, caramelized red onion jam

SEARED STEAK / 29
parsley butter smashed potatoes, horseradish, asparagus

ROASTED PORK BELLY / 28
mushroom & blue cheese bread pudding, truffle gravy, sautéed swiss chard

BUTTER POACHED MONKFISH / 28
asparagus en croute, lobster cream, bacon, roasted beets

—TO FINISH—

CARDAMOM ALMOND CREME BRULEE / 7
whipped cream, blueberries

CHOCOLATE TART / 7
vanilla ice cream, white chocolate ganache, strawberry compote

CARROT CUPCAKE / 7
toasted coconut, caramel, lemon mascarpone

CHEESE PLATE / 17
four stellar cheeses, pickled veggies, currant & cranberry chutney, toast, mustard, olives
ADD salami $5

June 10, 2021

Menu Week of 6/10–6/12

We are 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—

SHIITAKE & GROUND TURKEY BAO BUNS / 12
sweet soy, soy scallion aioli, seaweed salad, sesame

SALMON CAKE   / 13
bruschetta, dill cream cheese, caramelized red onions

LAMB BEGGARS PURSE / 12
whipped feta, olives, greens

FISH TOSTADA / 12
masa cake, roasted poblano & cilantro coulis, avocado

—MIDDLE—

SEARED SWORDFISH / 28
parsley & mint gremolata, risotto cake, white bean & beet puree

SEARED BEEF TENDERLOIN / 29
onion ring, blue cheese dressing, maple chili roasted yam spear

ROASTED PORK BELLY / 28
smashed potatoes, mustard cream, pickled apples, asparagus

BACON WRAPPED MONKFISH / 28
scallion rice cake, carrot ginger coconut puree

—TO FINISH—

CARDAMOM CREME BRULEE / 7
whipped cream, blueberries

CHOCOLATE TART / 7
espresso & blood orange curd, vanilla ice cream, walnuts

STRAWBERRY & RHUBARB BREAD PUDDING / 7
almonds, caramel, lemon mascarpone

CHEESE PLATE / 17
four stellar cheeses, pickled veggies, currant & cranberry chutney, crackers, mustard

May 12, 2021

Menu Week of 5/13–5/15

We are 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 —

THAI BEEF PHO CREPE / 12
fried egg, carrot, scallion, beef broth

BURRATA & BEETS  / 12
fig & walnut vinaigrette, greens

SMOKED SALMON CEASAR LETTUCE WRAPS / 13
fried capers, toasted panko

TUNA BAO BUNS / 12
ginger sriracha aioli, snow pea & napa slaw, sweet soy

— MIDDLE —

FIVE SPICE PORK BELLY / 28
bok choy, mushroom dumplings, coconut yam broth, cilantro
*contains fish sauce

ROASTED BRANZINI / 28
tomato risotto, basil, eggplant, bell pepper, parmesan, littleneck clams

SEARED NY STRIP / 28
bacon & blue cheese smashed potatoes, truffle cream, asparagus 

HALIBUT EN CROUTE / 28
rosemary & red wine braised beluga lentils, wild leek & parsley pesto, roasted carrots

— TO FINISH —

CHAMOMILE CUSTARD TART / 7
blueberries, caramel, almond ice cream

MAPLE CINNAMON MASCARPONE MOUSSE / 7
ginger cookie crumbles, spiced apples, walnuts

CHOCOLATE BOURBON CUPCAKE / 7
bailey’s whipped, raspberry coulis

CHEESE PLATE / 17
four stellar cheeses, pickled veggies, almond apricot chutney, crackers

May 5, 2021

Menu Week of 5/6–5/8

We are 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 BELLY BAO BUNS / 12
sweet soy, snow pea & napa cabbage sesame slaw, ginger chili aioli

BEEF TAMALES  / 13
roasted corn & black bean salsa, cumin lime sour cream

HALIBUT CEVICHE / 13
jalapeno, lime, red sweet peppers, radish, avocado, masa cake

MELON & SALAMI / 12
walnut & fig vinaigrette, greens, toast

—MIDDLE—

SCALLOPS WRAPPED IN BACON / 29
roasted poblano coconut cream, cornbread croutons, red beans & rice cake

SEARED PORK TENDERLOIN / 28
blue cheese whipped potatoes, asparagus, portobello

SEARED SWORDFISH / 28
red wine & rosemary braised beluga lentils, carrot fennel puree, whipped chèvre 

BRAISED LEG OF LAMB / 28
eggplant parmesan, mozzarella, toasted panko, pesto

—TO FINISH—

RHUBARB & PEAR TART / 7
maple cream, almonds 

HONEY CHAMOMILE CREME BRULEE / 7
ginger whipped cream, blueberries

CHOCOLATE BREAD PUDDING / 7
caramel, vanilla ice cream, raspberry coulis

April 28, 2021

Menu Week of 4/29–5/1

We are 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—

GREEN GODDESS CALAMARI / 13
parsley, tarragon, ramp, lemon, anchovy, toasted panko, bell peppers, parmesan, kale

FLATBREAD  / 12
pork sausage, truffled soft egg, feta, arugula, tomato caper sauce

THAI STYLE FISH CAKES / 13
sweet chili rice noodles, mint, cabbage, daikon

BEEF EMAPNADAS / 12
apricot, almonds, berbere yogurt, shaved beet & carrot slaw

—MIDDLE—

SEARED STEAK / 28
olive & rosemary arancini, roasted parsnips & carrots

SMOKEY BBQ PORK BELLY / 28
pickled jalapeno cornbread, butter beans

SOY BUTTER POACHED SWORDFISH / 28
scallop & shrimp rangoon, toasted nori & sesame mascarpone, baby bok choy

ROASTED ARTIC CHAR / 29
smoked fish & dill cream sauce, bucatini pasta, porcini & shiitake mushrooms, asparagus

—TO FINISH—

CARROT CUPCAKE / 7
caramel walnuts, blueberries, maple cream

LAVENDER CREME BRULEE / 7
ginger whipped cream, poached pear

CHOCOLATE & RASPBERRY MOUSSE / 7
white chocolate ganache, almonds, sugar pastry

CHEESE PLATE / 17
four stellar cheese, spiced pear chutney, pickled beans, whipped mustard, toast

April 22, 2021

Menu Week of 4/22–4/26

We are 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—

LAMB CHOP / 13
apricot almond chutney, feta, gold beet “carpaccio”

ORANGE SESAME SOY MONKFISH  / 12
seaweed salad, rice fritter

COCONUT SCALLOP & MUSSELS / 13
coconut lemongrass broth, rice noodles, mint, chili oil, cilantro

WARM KALE SALAD / 12
smoked salmon, parsley pesto, walnuts, orange supreme, wheat berries

—MIDDLE—

ROASTED QUAIL / 28
sweet potato & chèvre tart, asparagus, oregano, bourbon & sweet onion cream

CRISPY DUCK CONFIT & COD EN CROUTE / 28
rosemary & olive risotto, roasted carrots

SEARED STRIPED BASS / 28
bacon “bloody mary” sauce, pappardelle pasta, steamed count neck clams, parmesan, basil

HANGER STEAK / 28
blue cheese butter, roasted potatoes, truffle mushroom “pate”

—TO FINISH—

CARROT CUPCAKE / 7
caramel walnuts, blueberries, lemon curd

LAVENDER CREME BRULEE / 7
ginger whipped cream, poached pear

CHOCOLATE & RASPBERRY MOUSSE / 7
white chocolate ganache, almonds, sugar cookie

March 30, 2021

Menu Week of 4/1–4/3

We are 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—

STEAMED CLAMS / 13
crawfish, chorizo, olives, bell peppers, ancho chili & lime broth

SOY SESAME DUCK BREAST LETTUCE WRAPS / 13
sesame broccoli, napa carrot slaw, bonito aioli, wheat noodles

CATFISH TOSTADA / 12
harissa, smashed yams, avocado creme fraiche, roasted poblano coulis, feta

 PORK MEATBALLS / 12
ras el hanout, crispy chick peas, lemon yogurt, arugula

—MIDDLE—

SEA SCALLOPS & WILD SHRIMP / 29
chipotle creole polenta, creamed corn & leeks

ROASTED STATLER CHICKEN / 27
rhubarb bitters & tarragon butter, roasted fingerling potatoes, pickled beets, asparagus

ARTIC CHAR & LENTIL EN CROUTE / 27
za’atar, roasted butternut, glazed red onions, eggplant, tahini, cashews, poached figs

BRAISED BEEF / 27
ricotta & black pepper gnocchi, mushroom trio, snap peas, rosemary truffle beef sauce

—TO FINISH—

GREEN TEA NAPOLEON / 7
mint creme anglaise, layers of pastry, sauteed pears

VANILLA CREME BRULEE / 7
poached berries,  nutmeg mascarpone

CHOCOLATE PISTACHIO TART / 7
raspberries, lemon cream

March 24, 2021

Menu Week of 3/25–3/27

We are 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—

LAMB MOUSSAKA TACOS / 12
walnuts, eggplant, tomato, couscous, mint, allspice & ginger aioli

SHRIMP & VEGGIE TEMPURA / 13
sesame wheat noodles, broccoli, zucchini, mushroom, onion, sweet chili

BULGOGI CHICKEN STUFFED POBLANO / 12
kimchi, rice, pickled scallion creme fraiche

TRUFFLE BACON BUTTER POACHED MONKFISH / 13
chicken liver pate crostini, fried brussel sprouts

—MIDDLE—

HALIBUT EN CROUTE / 28
rosemary pastry, carrot & beet gratin, gruyere fondue creme

16 HR SLOW BRAISED BEEF / 27
ricotta & black pepper gnocchi, ratatouille, feta, parsley pesto


CAST IRON SEARED SWORDFISH / 27
scallop basil & tomato bisque, potato croquettes, asparagus

ROASTED BACON WRAPPED QUAIL / 27
portobello mushroom risotto, blue cheese & sage, tomato & fennel chutney

—TO FINISH—

RASPBERRY TARTLETT / 7
maple ice cream, almonds, white chocolate ganache

VANILLA CREME BRULEE / 7
chocolate truffle, cinnamon & bourbon poached figs,

COCONUT CAKE / 7
lemon curd, chocolate frosting, toasted coconut

March 16, 2021

Menu Week of 3/17–3/20

We are 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—

HALIBUT FRITTER CEASAR / 13
fried quail egg, classic dressing, sour dough, pickled cauliflower

SMOKED HONEY CHICKEN WINGS / 11
balsamic, pistachio

TURKEY & PORK SLIDER / 11
kimchi, wonton chip, soy scallion aioli

YELLOWFIN TUNA & SWORDFISH   POKE / 13
edamame, shiitake, sesame rice cake, avocado, bell pepper, bonito, nori, soy scallion aioli

—MIDDLE—

SEARED FLANK STEAK / 29
blue cheese & rosemary bread pudding, truffle cream, asparagus

BACON WRAPPED MONKFISH / 27
mushroom & snow crab risotto, pesto roasted carrots, fried basil

SEARED PORK CHOP / 27
parsnip puree, yellow tomato & fennel chutney, brown butter ricotta gnocchi

CAMBODIAN STYLE SEA SCALLOPS / 29
jasmine rice, coconut milk, jalapeño oil, lime, plantain, napa, snap pea, cilantro, 5 spice

—TO FINISH—

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

BANANAS FOSTER CREME BRULEE / 7
vanilla custard, rum caramel, cinnamon sugar banana, maple creme fraiche, candied walnuts

RED VELVET CUP CAKE / 7
cointreau whipped cream cheese, marshmallow topping, ganache

March 10, 2021

Menu Week of 3/11–3/13

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—

DUCK LARB LETTUCE WRAPS / 11
nouc cham, mint, napa cabbage, glass noodles, cilantro

CARRIBEAN STYLE FISH CHOWDER / 11
corn cake, roasted yams, fried plantains, jamaican jerk coconut broth, mahi-mahi, dover sole fritter, cilantro

LIVER & ONIONS / 11
rosemary crepe, duck & chicken liver pate cream, onion rings, shiitake

SMOKED SALMON RILLETTE TART/ 11
fried quail egg, roasted beet puree, lemon horseradish creme fraiche

—MIDDLE—

SEARED NY STRIP STEAK / 29
caramelized onion polenta fries, creole lime aioli, red pepper slaw

CITRUS & DILL PAN ROASTED ARTIC CHAR / 26
beluga lentils, roasted beets, shrimp butter, mustard cream

LAMB SPANIKOPTIA / 27
spinach pastry, whipped feta, roasted chick peas, babaganoush

BUTTER POACHED SCALLOPS / 29
manila clams, mussels, crab bisque, crispy kale, papardelle pasta

—TO FINISH—

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

DOUBLE CHOCOLATE BROWNIE / 7
espresso ice cream, white chocolate ganache, candied walnuts

ALMOND CREME BRULEE / 7
poached cherries, maple creme fraiche

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!

December 8, 2020

Black Krim Pantry

Check out our retail shop for the latest Grab & Go items.

blackkrimpantry.com

December 7, 2020

Grab & Go! 12/8–12/13

TUNA SUSHI / 14
bbq unagi, seaweed salad, nori, sriracha aioli, cucumber, sesame, sweet soy

BRAISED DUCK MOLE/ 13
tostada, pineapple salsa, rice

BUTTERNUT SQUASH SOUP/ 7 (vegan)

CREAM OF MUSHROOM SOUP / 7

TOM KHA / 9
lime jalapeno coconut broth, fish sauce, tofu, cilantro, mushroom, rice noodles, carrots

JAMAICAN JERK CHICKEN OR TOFU / 13
roasted yam, lime chili rice

BBQ PORK RIBS / 12
baked beans, coleslaw, maple vinegar

LASAGNA / 12
tomato basil sauce, eggplant, ricotta, parmesan

BEEF STEW / 12
potato, carrots, red wine & rosemary beef broth, truffle

KALE SALAD / 9
apple, blue cheese, walnuts, maple balsamic vinaigrette

PEAR CRISP / 7
nutmeg butter toasted oats

*Please note, the above menu is subject to change

November 30, 2020

Grab & Go! Menu (12/1 – 12/6)

Shrimp Dumplings in miso

Vegan Beet Soup

Curry Lamb
broccoli, rice

Meatballs
tomato basil sauce, ricotta, truffle

Ginger Tofu
braised lentils (vegan)

Wasabi Tuna Bahn Mi
egg, sesame cabbage, soy scallion aioli

Roasted Pork Belly
chili smashed yams

Chicken Pho
rice noodles

Meat Pie
brie, spinach, roasted potatoes

Nutmeg Banana Crepes
caramel, cashews

Chicken Liver Pate

Kale Salad
orange segments, smoked fish, fennel vinaigrette, walnuts (can be vegan)

A few exciting new meat options

We will have prepared meats ready to go for your kitchen table — all you have to do is heat and serve!

Duck Confit

Pulled Pork

Pit Master Chip will be smoking the following items this week:

Smoked Salmon

Smoked Mussels
packed in olive oil, parsley & black Hawaiian sea salt

*Please note, the above menu is subject to change as the week carries on, new dishes will come too!

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

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

July 7, 2020

Menu Week of 7/8–7/11

Outdoor / Indoor Dining Now Open

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—

BEEF TENDERLOIN COBB SALAD / 13
egg, tomato, bacon, roasted onion, avocado, cucumber, blue cheese, red wine oregano vinaigrette

*SHRIMP SALAD / 10
avocado, mango, grapefruit, jalapeno lime vinaigrette, greens

SESAME CHICKEN CREPE / 10
sriracha soy ginger aioli, fried egg, cabbage slaw

CHICKEN LIVER PATE / 10
pickles, sharp cheddar, toast, whipped mustard

CRAB DUMPLING / 10
coconut lime broth, mushroom, tomato, cilantro, scallion

*GREENS / 9
strawberry balsamic vinaigrette, chevre, beets

*CHILLED STRAWBERRY & BEET SOUP / 8
pomegranate, lemon, ginger

—MIDDLE—

ROASTED COD / 19
lobster & fennel risotto cake, tomato ragu, pesto, chevre

LAMB & BEEF SLIDER / 19
tamarind pineapple soy glaze, smashed yams, corn cake, lime creme fraiche, poblano & jicama slaw

*CURRY ROASTED SALMON / 19
ginger rice cake, turmeric carrot puree, crispy chick peas, cashew, purple kale

*ROASTED SHRIMP / 19  (*tofu available too)
porchini miso broth, mussels, calamari, ramen noodles, zucchini, carrot, pea shoots

SEARED PORK CHOP / 18
bacon blue cheese smashed potatoes, green beans, caramelized red onion sauce 

—TO FINISH—

*STRAWBERRY & PEACH PIE PIE / 7.5 
lavender honey cream, toasted almonds

CHOCOLATE CUPCAKE / 7.5
espresso ice cream, raspberry puree, chocolate ganache

BANANA UPSIDE DOWN CAKE / 7.5
rum cream glaze, pecans, caramel, nutmeg mousse

*Indicates dish can be or is vegan

June 30, 2020

Menu Week of 7/1–7/4

Outdoor / Indoor Dining Now Open

WEDNESDAY – SATURDAY  |  5PM–8PM (we are open July 4th!)
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—

BAKED OYSTERS / 13 (in house dining only)
crab & scallop cream, toasted panko

FRENCH ONION SOUP / 8
beef broth, toast, gruyere

TOM KHA / 12
shrimp, mussels, calamari, coconut lime broth, rice noodles, carrot, cilantro, scallion

VERMONT CHEESE PLATE / 12
a selection of four VT cheeses, spiced cranberry chutney, pickles, whipped mustard, toast

SMOKED MACKEREL LETTUCE WRAPS / 10
potato salad, fennel aioli, pickled beets

CHICKEN TACOS / 12
whipped avocado, yam, jicama, black beans, cilantro, scallion

—MIDDLE—

PORK CHOP / 19
stuffed poblano, masa, roasted peaches, pecans, chipotle lime sour cream

ROASTED SALMON / 19
tomato basil risotto, roasted beets & carrots, caramelized onions, chevre

SEARED VT STEAK / 25 (in house dining only)
bacon & blue cheese bread pudding, sautéed mushrooms & spinach, truffle

YELLOW FIN TUNA / 23
mint & thai basil gremolata, scallion rice cake, seaweed salad, soy scallion aioli

PESTO GNOCCHI / 18 
roasted red pepper & tomato sauce, zucchini, olives, mozzarella, spinach

—TO FINISH—

PEAR & APPLE PIE / 7.5 
maple mousse cream, caramel, toasted almonds

PEACH COBBLER / 7.5
lime curd, coconut ice cream, nutmeg

CHOCOLATE ‘TIRAMISU’ CAKE / 7.5
coffee ice cream, vanilla cream, chocolate cake, chocolate shavings, strawberries

June 23, 2020

Menu Week of 6/24–6/27

Outdoor / Indoor Dining Now Open

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 CRUDO / 12
avocado, seaweed salad, soy ginger, cucumber, grapefruit, wonton chips

*GAZPACHO / 8
lime, garlic, tomato, peppers, cilantro, jalapeno

STEAMED MUSSELS / 11
coconut lime broth, carrot, cilantro, scallion

PLOUGHMANS PLATTER / 10
smoked salmon rillette, cheddar, pickles, whipped mustard, toast

*CHEVON FLATBREAD / 12 (in house dining only)
tomato, olives, parmesan, arugula, pesto

*GREEN CURRY KALE SALAD / 10
tofu, peas, mint, chia seeds, green cabbage, celery, green curry coconut dressing

—MIDDLE—

LAMB BOLOGNESE / 20
black pepper & ricotta gnocchi, olives, bell peppers, tomato, garlic bread, mozzarella, arugula 

*SPICY PORK BELLY & SHRIMP BOWL / 18
rice, lentils, roasted yams, fried egg, zucchini, chili soy dressing, sesame, mushroom

CHICKEN MOLE / 18
corn & bean cakes, rice, cabbage slaw, lime garlic vinaigrette, cilantro

ROASTED TROUT / 19
mushroom risotto, green beans, dill spinach salad, mustard vinaigrette, almonds

BLACK PEPPER SEARED VT BEEF TENDERLOIN / 26 (in house dining only)
bacon & potato potstickers, rosemary cream, sautéed spinach

—TO FINISH—

APPLE BREAD PUDDING / 7.5 (in house dining only) 
5 spice rum ice cream, caramel, toasted almonds

CHOCOLATE CAKE / 7.5
mint frosting, strawberries, chocolate ganache

VANILLA CONFETTI CUPCAKE / 7.5
nutmeg custard, almond ice cream, blueberries

*Can be or is vegan. Just ask and we will modify.

June 15, 2020

Menu Week of 6/17-6/20

Outdoor / Indoor Dining Now Open

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—

SAUTÉED CALAMARI / 9 ( in house dining only )
basil butter, grape tomato, toasted panko, snow pea, spinach

TOM KHA / 10
shrimp, mussels, coconut broth, rice noodles, mushroom, carrot, scallion

CHILLED STRAWBERRY RHUBARB & APPLE SOUP / 8
lemon, coconut milk, mint

PLOUGHMANS PLATTER / 10
smoked salmon rillette, cheddar, pickles, whipped mustard, toast

PORK TACOS / 12
yam, green curry, green beans, black beans, cilantro, scallion, cabbage slaw

GREENS / 9
nori miso vinaigrette, crispy wontons, cucumber, sesame

—MIDDLE—

LAMB TAMALES / 20
masa, beans, corn & bell pepper salsa, lime sour cream, cilantro

SEARED VT BEEF TENDERLOIN / 25 (in house dining only)
lemon caper risotto, fried egg, truffled asparagus 

FENNEL DUSTED CHICKEN / 18
bacon cheddar smashed potatoes, green beans, rosemary gravy

SALMON CAKE / 18
caponata, mozzarella, ricotta black pepper gnocchi, grilled bread, basil

KOREAN BBQ TOFU / 15
scallion rice cake, wonton, cucumber, sesame broccoli

—TO FINISH—

APPLE BREAD PUDDING / 7.5 (in house dining only) 
5 spice ice cream, caramel, toasted almonds

CHOCOLATE CAKE / 7.5
mint frosting, strawberry coulis, chocolate ganache

ALMOND MOUSSE CREPE / 7.5
vanilla custard, toasted pecans, nutmeg cookie crumbs

June 8, 2020

Menu Week of 6/10–6/13

Outdoor Dining Now Open

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—

CRAB BISQUE / 9
tomato, lemon creme fraiche

*SESAME SHRIMP / 10
rice noodles, peanut sauce, mango, broccoli, scallion, carrots

*PORK ‘EGGROLL’ CUP / 9
kimchi, soy ginger sauce, napa cabbage

SALMON CAKE / 9.5
tomato vinaigrette, chevre, cucumber, greens

*GREENS / 8
apple, pecan, maple balsamic, chia seeds

CHICKEN LIVER PATE / 10
cheddar, picked veggies, whipped mustard, toast

—MIDDLE—

TRUFFLED CHEVON CONFIT / 18
fennel risotto, capers, portobello, zucchini, rainbow carrots

SEARED STEAK / 21 (in house dining only)
bacon cheddar cheese smashed potatoes, sautéed asparagus, red wine reduction

SEARED TUNA / 19
scallion rice cake, seaweed salad, cucumber, avocado wasabi cream, toasted nori, sweet soy

SHEPARDS PIE / 18
lamb, smashed sweet potato & parsnips, corn, rosemary gravy

*CORN DUMPLINGS / 15
tofu, bell pepper, zucchini, poblano coconut broth, red chili sauce, cilantro

—TO FINISH—

CARROT CUPCAKE / 7.5
vanilla honey icing, toasted almonds, lemon whipped cream, buttered cookie crumbs

RUM RAISIN CREPE / 7.5 (in house dining only)
spiced rum ice cream, caramel, poached raisins, toasted pecans 

CHOCOLATE CAKE / 7.5
chocolate mousse, white chocolate ganache, strawberry coulis

*can be or is vegan

June 1, 2020

Menu Week of 6/3–6/9

Outside seating available starting Wednesday, June 3rd. 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 –– 

 GOAT TACOS (12) 
chick peas, green curry, lemon creme fraiche, pickled beets, cilantro, potato

*SHRIMP POKE (13) 
seaweed salad, pineapple, avocado, red pepper, cucumber, soy ginger dressing, rice, scallion

*CHILLED BLOOD ORANGE & COCONUT SOUP (8) 
cucumber, mint

*LETTUCE WRAPS (9.5) 
sweet chili, wheat noodles, tofu, snap peas, peanuts, carrots, mint

*GREENS (8) 
miso vinaigrette, sesame, ginger, cabbage

STEAMED MUSSELS (11.5) 
lemongrass coconut broth, kimchi

–– Middle –– 

ROASTED SALMON (18) 
korean bbq sauce, mushroom potsticker, napa cabbage & sesame slaw

SEARED STEAK (21) (in house dining only) 
bacon blue cheese smashed potatoes, sautéed asparagus

PORK PIE (17) 
fennel risotto, capers, parmesan, roasted rainbow carrots, truffle

*LAMB CURRY (18) 
sweet potato, pineapple, coconut, snap pea, rice, cilantro, basil

*TOASTADA (15) 
tofu, bell pepper, zucchini, red chili sauce, cotija, lime sour cream, cilantro

–– To Finish ––

CARROT CAKE (7.5) 
vanilla honey icing, toasted almonds, buttered cookie crumbs

*APPLE TART (7.5) 
vanilla ice cream, caramel, poached raisins, toasted pecans

*can be or is vegan

May 25, 2020

To-Go Menu: 5/27–5/30

Order anytime for a pick up time of your choice between 5:30pm – 8:00pm, Wednesday through Saturday.

Email orders to: blackkrimtavern@gmail.com
Any questions 802-793-7369

–– MENU ––

KIMCHI POTSTICKERS ($9) 
ginger aioli, pea shoots

CAPRESE PANINI ($10)
mozzarella, tomato, basil ramp pesto, cheddar, spinach salad, strawberry balsamic vinaigrette

SHRIMP TACOS ($12)
feta, peaches, yam spears, cucumber, pickled jalapeno aioli, cilantro, scallion

CHILLED STRAWBERRY & BEET SOUP ($8) 
lemon creme fraiche 

SPICY PEANUT BALLS ($8)
rice, sweet chili, mint, cilantro

CHICKEN RAMEN ($14)
egg, cabbage, mushroom, onion, beef broth, scallion, noodles

__ __ __

ROASTED SALMON ($15) 
steamed mussels, tomato broth, olives, smoked mackerel, zucchini, parmesan, garlic butter toast

BRAISED RABBIT ($14.5) 
blue cheese mashed potatoes, rosemary gravy, sautéed green beans

SEARED STATLER CHICKEN BREAST  ($14)
lemon caper risotto, pickled beets, chevre, sauteed spinach

PULLED BBQ PORK  ($14) 
smoky braised beans, bell peppers, corn cake, roasted chili sour cream

5 SPICE TOFU EGGROLLS ($13 )
sushi rice, sweet soy reduction, snap peas, sesame roasted broccoli

__ __ __

CHEESE CAKE ($7.5)
almond mousse, nutmeg buttered peaches, toasted cookie crumbs

APPLE & BLUEBERRY PIE ($7)
vanilla bourbon whipped cream, caramel, toasted oats

__ __ __

Please let me know of any dietary or allergy concerns and I will modify the dish

––  Bottled Wine ($20 each) ––
Sea Pearl Sauvignon Blanc, Mont Gravet Rose, Ca del Sarto Barbera, Chateau de Brague Bordeaux

Ask us about our available cocktails.

May 19, 2020

To-Go Menu: 5/20–5/23

Serving to-go menu: Wednesday – Saturday

Pickup Time: 6:00pm
Order Cut-off: 3:00pm

All orders can be placed through email: blackkrimtavern@gmail.com
Any questions 802-793-7369

–– MENU ––

LAMB & MUSHROOM POTSTICKER ($9)
chevre, strawberry balsamic vinaigrette,, spinach salad

AVOCADO TOAST ($8) can be vegetarian ($7.5)
smoked mackerel, lemon dill creme fraiche, pickled beets

CHICKEN TACOS ($12)
kimchi, rice, pickled jalapeño aioli 

CARROT SOUP ($8)
ginger, miso 

KALE BOWL ($9)
poached pear, beets, chia seed, cranberry, mint, celery

CHEESE & PICKLE PLATE ($9.5)
3 VT cheeses & assorted pickles, cranberry chutney, toast

__ __ __

ROASTED SALMON SPAGHETTI CAPRESE ($15) can be vegetarian ($13)
mozzarella, basil cream, parmesan, noodles, roasted garlic, tomato, spinach

BRAISED RABBIT ($14.5)
whipped sweet potato, blue cheese butter, caramelized onion jam, green beans

BEEF PHO  ($14)
coconut lime & beef broth, egg, mushroom, onion, rice noodles, snap pea, cilantro

VEGGIE MEXICAN “STYLE” LASAGNA  ($14) 
red chili & tomato sauce, tortillas, rice & black beans, succotash, cotija, parmesan, cilantro, scallion

PULLED PORK & WAFFLES  ($14 )
buttermilk waffles, old bay gravy, roasted carrots & fennel

__ __ __

CHEESE CAKE ($7.5)
mimosa strawberry coulis, orange zest whipped cream, white chocolate ganache

VANILLA CUPCAKE ($7)
espresso syrup, peanut butter & chocolate mousse, blueberries

__ __ __

Please let me know of any dietary or allergy concerns and I will modify the dish

––  Bottled Wine ($20 each) ––
Sea Pearl Sauvignon Blanc, Mont Gravet Rose, Ca del Sarto Barbera, Chateau de Brague Bordeaux

Ask us about our available cocktails.

May 11, 2020

To-Go Menu: 5/13–5/16

Serving to-go menu: Wednesday – Saturday

Pickup Time: 6:00pm
Order Cut-off: 3:00pm

All orders can be placed through email: blackkrimtavern@gmail.com
Any questions 802-793-7369

–– MENU ––

CRAB ‘WALDORF’ SALAD ($10)
lemon caper aioli, almonds, celery, cranberry, bib lettuce, toasted panko

CHICKPEA FRITTER ($9)
curry yogurt, toasted coconut, kale salad, cucumber, eggplant

SMOKED MACKEREL LETTUCE WRAPS ($9)
grapefruit, cucumber, pickled red beets, red onion dill aioli

BEET SALAD ($8) 
strawberry vinaigrette, greens, sunflower seeds

CARAMELIZED CREAMY ONION SOUP ($8)
sage cream

SESAME FRIED RICE ($9)
seaweed salad, sriracha aioli, edamame, scallion

__ __ __

ROASTED SALMON  ($15) 
brie & fennel tart, oregano smashed potatoes, roasted asparagus

BRAISED PORK CREPE ($14) 
whipped sweet potato, blue cheese butter, red onion & apple marmalade 
green beans

SPAGHETTI & MEATBALLS  ($14) can be vegetarian ($13)
lamb & beef meatballs, tomato basil sauce, zucchini, olives, green peppers, parmesan

CHICKEN BURRITO ($14) 
red chili sauce, rice & beans, succotash salsa, cilantro, scallion

MISO NOODLES ($14 )
bok choi, broccoli, tofu, sesame, rice noodles, carrot, cabbage, sweet soy 

__ __ __

COOKIES & CREAM  ($7)
chocolate cookies, whipped chocolate mascarpone, port poached pear, almonds

STRAWBERRY MINT CUPCAKE ($7)
strawberry rhubarb coulis, white chocolate ganache, whipped cream

Please let me know of any dietary or allergy concerns and I will modify the dish

__ __ __

––  Bottled Wine ($20 each) ––
Sea Pearl Sauvignon Blanc, Mont Gravet Rose, Ca del Sarto Barbera, Chateau de Brague Bordeaux

Ask us about our available cocktails.

All orders can be placed through email: blackkrimtavern@gmail.com

May 4, 2020

To-Go Menu: 5/6–5/9

Serving to-go menu: Wednesday – Saturday

Pickup Time: 6:00pm
Order Cut-off: 3:00pm

All orders can be placed through email: blackkrimtavern@gmail.com
Any questions 802-793-7369

–– MENU ––

DUCK LARB LETTUCE WRAPS ($10)
nouc cham, rice noodles, mint, cilantro, rainbow carrot slaw

VT CHEESE PLATE ($10)
three vt cheeses, pickled veggies, cranberry chutney, toast

SUSHI RICE FRITTER ($9) crab or tofu
seaweed salad, cucumber, soy scallion aioli

CAPRESE SALAD ($9) 
tomato, mozzarella, pickled beets, ramp & basil pesto, toasted panko, balsamic

CLAM CHOWDER ($8.5)
potato, corn, clams, oregano cream

CHIPS & DIP ($7)
corn tortilla chips, guacamole, tomato salsa

__ __ __

JAMAICAN JERK PULLED PORK  ($14) 
smashed sweet potatoes, pineapple & red pepper salsa, black beans

ROASTED TROUT ($15) 
poached fennel, whipped potatoes, green beans, caper dill aioli, almonds

TANDOORI CHICKEN  ($14) can be vegetarian ($13)
cucumber yogurt, garam masala tomato sauce, ginger rice, zucchini, 
cilantro, scallion

TERIYAKI BEEF ($14)
wheat noodles, sesame broccoli, snow peas, mushroom, scallion

VEGGIE STIR FRY  CREPE ($14)
mushroom, swiss chard, yam, cabbage, snow pea, carrot, bok choi, farro

__ __ __

BRULEE BANANA TURNOVER  ($7)
vanilla bourbon custard, toasted peanuts, nutmeg whipped cream, pastry

COCONUT CUPCAKE ($7)
caramel, chocolate ganache, toasted coconut, whipped mascarpone

Please let me know of any dietary or allergy concerns and I will modify the dish

__ __ __

––  Bottled Wine ($20 each) ––
Sea Pearl Sauvignon Blanc, Mont Gravet Rose, Ca del Sarto Barbera, Chateau de Brague Bordeaux

Ask us about our available cocktails.

All orders can be placed through email: blackkrimtavern@gmail.com

April 27, 2020

To-Go Menu: 4/29–5/2

Serving to-go menu: Wednesday – Saturday | Pickup Time: 6:00pm | Order Cut-off: 3:00pm
All orders can be placed through email: blackkrimtavern@gmail.com

–– MENU ––

SWEET CHILI & COCONUT CHICKEN WINGS ($9)
carrot ginger slaw, crispy wontons

TURKEY BURGER ($10)
prosciutto, cheddar, pickled pepper aioli, toasted bread, spinach

SUSHI RICE FRITTER ($9) Crab or Tofu
seaweed salad, cucumber, soy scallion aioli

GREEN BOWL ($10)
kale, celery, cucumber, snow pea, avocado whip, parsley & ramp vinaigrette

LETTUCE WRAPS ($9.5) Tofu or Shrimp
sriracha aioli, rice noodles, cilantro, pineapple, mint, peanuts, bib lettuce

CHICKEN LIVER PATE ($9)
pickles, cheddar, toast, whipped mustard

SOUP ($8.5)
potato ramp

BUTTER POACHED LOBSTER & CRAWFISH ($16) Can be vegetarian ($13)
trio of mushroom bread pudding, sautéed spinach, lemon caper cream

MAPLE TERIYAKI SMOKED SALMON ($14) Can be vegetarian ($13)
wheat noodles, sesame broccoli, snow pea, roasted carrots, scallion

MEATLOAF ($14)
lamb & beef, whipped sweet potatoes, roasted brussels sprouts, truffle rosemary gravy

BEEF STEW ($14 )
mushroom, potato, carrot, green bean, tomato, sage, pastry biscuit

PULLED PORK ($14)
blue corn, red chili sauce, roasted bell peppers, corn bread, cumin sour cream, cilantro

CHOCOLATE CREPE ($14)
chocolate mousse, orange zest & almond whipped cream, toasted almonds

CARROT CAKE ($7)
caramel, whipped cinnamon cream cheese

Please let me know of any dietary or allergy concerns and I will modify the dish

–– Bottled Wine ($20 each) ––
Sea Pearl Sauvignon Blanc, Mont Gravet Rose, Ca del Sarto Barbera, Chateau de Brague Bordeaux

Ask us about our available cocktails.

All orders can be placed through email: blackkrimtavern@gmail.com

April 20, 2020

To-Go Menu: 4/22–4/25

Serving to-go menu: Wednesday – Saturday | Pickup Time: 6:00pm | Order Cut-off: 3:00pm
All orders can be placed through email: blackkrimtavern@gmail.com

HONEY SESAME CHICKEN WINGS ($9)
carrot ginger slaw, sriracha aioli

SMOKED SALMON ($10)
whipped dill chèvre cream, snow pea, greens, cherry tomatoes, toasted panko

LETTUCE WRAPS ($9.5) TOFU OR LUMP CRAB
sweet chili, noodles, cilantro, mint, peanuts, bib lettuce

CHICKEN LIVER PATE ($9)
pickles, cheddar, toast

SALAD ($9) 
beets, cranberry balsamic vinaigrette, chia seeds

SOUP  ($8.5) 
cheddar dill tomato

BOILED LOBSTER ($24)
(due to limited available, halibut will be substitute if we run out)
lump crab coleslaw, buttered potatoes, asparagus, lemon aioli, 
1 1/4 pound lobster

THAI STYLE BEEF CREPES ($15)
seasoned beef broth, lime, fish sauce, jalapeño, rice, egg, carrot, cabbage, cilantro, scallion

SHEPARDS PIE ($14)
lamb, smashed potatoes, corn, rosemary gravy 

SHRIMP RICE BOWL ($14 OR $13 VEGGIE)
mushroom, sushi rice, nori dash broth, sweet soy, sesame, yam

PULLED PORK ($14)
blue corn, red chili sauce, roasted bell peppers, masa cake, cumin sour cream, cilantro

CHICK PEA CURRY ($14)
tempeh, green beans, coconut milk, eggplant, lentils

CARROT CAKE CUPCAKE ($7)
almond caramel, whipped cinnamon cream cheese

Please let me know of any dietary or allergy concerns and I will modify the dish

All orders can be placed through email: blackkrimtavern@gmail.com

April 17, 2020

To-Go Menu: 4/15–4/18

SOUP ($9)
Truffle Tomato Soup

PHO ($13)
chicken, beef bone broth, rice noodles, bok choy, carrot, scallion, jalapeño, lime, egg

LETTUCE WRAPS ($9.5)
tofu, noodles, coconut curry, cilantro, mint, peanuts, bib lettuce

CRAB RANGOONS  ($9)
sesame & scallion whipped cream cheese, lump crab, sweet chili

SALAD ($9)
beets, cranberry balsamic vinaigrette, chia seeds

FALAFEL
(Smoked Salmon $9.5 or Veggie $8.5)
tzatziki, smoked salmon, flatbread, cucumber

LAMB MOUSSAKA ($14)
(can be vegetarian as well)
roasted tomato sauce, mashed potatoes, eggplant, whipped oregano feta

SAVORY SEAFOOD CREPE ($15)
scallop, shrimp, lobster tomato cream, asparagus, parmesan, french lentils

STUFFED PEPPER POZOLE ($14)
braised beef, masa cake, salsa verde, hominy, cumin lime sour cream

TUNA SUSHI STACK
($15 tuna or $12 Veggie)
seaweed salad, sushi rice, nori, shiitake, sweet soy, sesame, cucumber, mango

BACON FRIED RICE ($13.5)
broccoli, carrot, soy ginger sauce, crispy wontons, mushrooms

BAKED YAM ($14)
tempeh, roasted beets, spinach salad, balsamic vinaigrette

CHOCOLATE MOUSSE ($7)
whipped almond & caramel mascarpone, toasted cookie crumbs

All orders can be placed through email:

blackkrimtavern@gmail.com

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.