hazelnut kitchen

summer 2016

snap pea & garlic soup

mint, herb ricotta, chili oil, english peas| $9 vegetariangluten free

cherry panzanella

herb buttermilk biscuits, candied almonds, english peas, spring onions, arugula, cilantro vinaigrette| $11 vegetarian

warm mushroom salad

tat soi, spiced walnuts, charred onions, benne seeds, miso vinaigrette| $10 vegetariangluten free

roasted summer squash

shaved onion, eggplant puree, feta, pecans, sumac| $10 vegetariangluten free

house made charcuterie and cheese board

brioche, pickled vegetables, local fruit mostarda, wild flower honey | $15

smoked bbq chicken breast

charleston gold "fried rice", onions, garlic scapes, charred broccoli puree, white bbq | $25 gluten free


english peas, snap peas, herb "carbonara", feta, pickled blueberries | $22 vegetarian

let the kitchen decide

enjoy a thoughtfully designed entrée by the chef, sorry for this entrée we are not able to accommodate dietary restrictions | $MP

slow roasted pork shoulder

cornmeal spatzle, summer squash, english peas, rhubarb mostarda, crushed peanuts, sweet & sour glaze| $26

pan seared hake

celery root green curry, snap peas, hakurei turnips, cucumber, dill, almonds| $26 gluten free

hand cut fries

Nathaniel Thompson's flower power

sauteed seasonal vegetables


additional bread basket

vanilla panna cotta

strawberry basil puree, pistachio crumble| $8

rhubarb almond cake

vanilla ice cream, lemon curd| $8

hazelnut butter cake

chocolate hazelnut ganache, salted caramel ice cream | $8

chocolate pudding parfait

crème fraiche cookie, strawberries, toasted marshmallow| $8