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-
Halibut Ceviche
Ginger Leche de Tigre. Lillet Compressed Asian Pears. Pickled Chili. Avocado. Mint. Roasted Sesame Seed.
-fifteen-
-fourteen-
Stalk's Fish Tacos
Corn Tortillas. Pickled Cabbage Slaw. Jalapeño Cilantro Aioli. Cotija Cheese. Pico de Gallo.
-fourteen-
-fourteen-
Grilled Asparagus
Spiced Tahini Yogurt. Local Mushroom. Black Lime Pistachio. Radish. Tamarind Agave Vinaigrette.
-fourteen-
-sixteen-
Lamb Kofta Meatballs
Harissa Hummus. Cherry Tomato & Cucumber. Mint & Feta Cheese. Fenugreek Vinaigrette. 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 Yucatán Half Chicken
Epazote Refried Black Beans. Roasted Sweet Potato. Pasilla Chili Mole. Charred Corn & Snap Pea Salsa Fresca. Sour Orange Crema.
-twenty nine-
-twenty nine-
Stalk Steak Tips
Charred Scallion Soubise. Roasted Cauliflower & Runner Beans. Feta Cheese. Dill Sumac Vinaigrette.
-twenty nine-
-thirty two-
East Coast Halibut
New Hampshire Mushroom Rice Pilaf. Roasted Asparagus & Parsnip. Toasted Almonds. Green Goddess Emulsion.
-thirty two-
-thirty one-
Pan Seared Scallops & Shrimp
Buttermilk Ricotta Malfatti. Pink Peppercorn. Roasted Pepper Emulsion. Buttered Swiss Chard & Local Farm Greens. Garlic Shrimp Oil.
-thirty one-
-thirty-
Grilled Swordfish
Crispy New Potatoes. Saffron Aioli. Charred Eggplant Caponata. Spring Onion.
-thirty-
Chef Owner Nicole Nocella
DESSERTS
-eleven-
Orange Olive Oil Cake
Ginger Italian Buttercream. Orange Tahini Curd. Sesame Brittle.
-eleven-
-nine-
Coconut Panna Cotta
Strawberry Coulis. Banana Chips. Toasted Coconut.
-nine-
-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-
