Eat
-Menu-
SEEDLINGS
-six per each-
Huli Huli Steamed Buns
Choice of Chicken Thigh or Portobello Mushroom. Farm Carrot Slaw. Chili Vinaigrette. Pineapple. Scallion. Tamari Peanuts.
-six per each-
-fifteen-
Salmon Toro Sashimi
Avocado Coconut Emulsion. Ponzu Ribbons. Marinated Cucumber. Kewpie Aioli. Roasted Cashew.
-fifteen-
-fourteen-
Pan Fried Fish Tacos
Corn Tortillas. Pickled Cabbage Slaw. Jalapeño Cilantro Aioli. Cotija Cheese. Pico de Gallo.
-fourteen-
-fourteen-
Grilled Asparagus
Seared Tofu. Spiced Tahini Yogurt. Black Lime Pistachio. Radish. Tamarind Agave Vinaigrette.
-fourteen-
-sixteen-
Lamb Kofta Meatballs
Harissa Hummus. Cherry Tomato & Cucumber. Mint & Feta Cheese. Grilled Pita Bread.
-sixteen-
-twelve-
Black Garlic Carrots
Fermented Chili Butter. Spring Onion Chermoula. Local Honey Caramelized Fennel. Poppy Seed Cracker.
-twelve-
GREENS
-eleven- Add Bacon Jam +one Add White Anchovy +one
Stalk's Caesar
Romaine Lettuce.Grana Padano. New Potatoes. Egg Crumble. Thyme Caesar Dressing. Black Pepper Croutons.
-eleven- Add Bacon Jam +one Add White Anchovy +one
-eleven-
Farm Beet
Sesame Soy Aioli. Roasted Cashew. Mint. Cilantro. Togarashi. Mirin Ginger Vinaigrette.
-eleven-
ENTREES
-twenty five-
Vegan Manicotti
Fennel Pasta. Dunk's Mushrooms. Cauliflower & Kale. Cashew Cheese. Kalamata Olives. House Heirloom Tomato Sauce.
-twenty five-
-twenty four-
Braised Spidskål Cabbage
Black Bulga Lentils. Curry Leaf. Roasted Capsicum & Ginger. Coconut Lime Yogurt.
-twenty four-
-twenty seven-
Hand Rolled Cavatelli
Italian Sausage. Guanciale. Nduja Cream. Dry Vermouth. Roasted Pepper & English Pea. Basil Pesto. Anchovy Breadcrumb.
-twenty seven-
-thirty-
Plum Char Siu Pork
Pan Fried Sushi Rice. Bok Choy & Roasted Pepper. Mango Tonkatsu. Dashi Lime Aioli. Chili Pickled Onions. Garlic Crunch.
-thirty-
-twenty nine-
Crispy Skin Half Chicken
Whipped Russet Potato & Caramelized Apple. Smoked Squash Cream. Roasted Broccoli.
-twenty nine-
-thirty-
Beef Bourguignon
Russet Potato. Carrot. Mushroom. Chianti Broth. Rosemary Lacquered Pork Belly & Green Bean. Gruyère Toast Point.
-thirty-
-thirty two-
Faroe Island Salmon
Ginger Jasmine Rice. Brown Butter Maple Miso. Tamari Braised NH Mushrooms. Local Cabbage & Pickled Chilis.
-thirty two-
-twenty nine-
New England Cod
Creamy Risotto. Roasted Spaghetti Squash. Pecan Butter. Perserved Lemon Vinaigrette. Farm Greens.
-twenty nine-
-thirty-
Grilled Swordfish
Crispy New Potatoes. Garlic Saffron Aioli. Charred Eggplant Caponata. Harissa Oil.
-thirty-
Chef Owner Nicole Nocella
DESSERTS
-eleven-
Orange Olive Oil Cake
Ginger Italian Buttercream. Orange Tahini Curd. Sesame Brittle.
-eleven-
-ten-
Chocolate Custard
Blackberry Coulis. Lavender Cookie. Chocolate Soil. Sea Salt.
-ten-
-eight- *not available for take out*
Housemade Ice Cream
Chef's Daily Toppings
-eight- *not available for take out*
Pastry Chef Kelly Merrill
-Menu Subject to Change-
