hazelnut kitchen

spring 2016

rutabaga bisque

coconut milk, pickle relish, rosemary brown butter| $9 vegetariangluten free

focaccia tartine

whipped ricotta & chevre, grilled ramps, watercress, shaved radish, lomo, parmesan | $10

sautéed asparagus

harissa yogurt, feta, pistachio lemon gremolata, tarragon vinaigrette | $10 vegetariangluten free

spinach salad

fried egg, pickled onions, spiced walnuts, dijon vinaigrette | $10 vegetarian

house made charcuterie and cheese board

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

braised short rib

carrot grits, roasted radish & carrots, red wine jus, salsa verde| $26 gluten free


shaved cabbage, lemon horseradish crème fraiche, roasted mushrooms, parmesan, herb bread crumbs, pea shoots | $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

grilled pork loin

herb spatzle, swiss chard, spiced peanuts, red cabbage marmalade, green goddess | $26

pan seared hake

yukon gold potatoes, salsify puree, capers, red onions, grilled ramps, confit leeks, dijon| $25 gluten free

hand cut fries

simple side salad

sauteed seasonal vegetables


additional bread basket

coffee panna cotta

strawberry basil puree, almond cocoa crumble| $8

sticky toffee coffee cake

vanilla ice cream, plum puree, salt & pepper toffee, pecans| $8

hazelnut butter cake

chocolate hazelnut ganache, salted caramel ice cream | $8

flourless chocolate cake

raspberry jus, vanilla whip cream, peanuts | $8 gluten free