hazelnut kitchen

spring 2016

trombetta & bugle squash soup

ramp pesto, brown butter, toasted pepitas| $9 vegetariangluten free

peekytoe crab cake

celery root puree, old bay chow chow, sambalaioli| $11

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

roasted chicken leg & thigh

warm rutabaga, spinach, kamut salad, miso rutabaga puree, plum mustarda, curried pickle| $25


shaved cabbage, lemon horseradish crème fraiche, roasted mushrooms, parmesan, herb bread crumbs | $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 gluten free

pan seared hake

german butterball potatoes, salsify puree, capers, red onions, grilled ramps, dijon| $26 gluten free

hand cut fries

simple side salad

sauteed seasonal vegetables


additional bread basket

coffee panna cotta

strawberry basil puree, almond cocoa crumble| $7.50

sticky toffee coffee cake

vanilla ice cream, plum puree, salt & pepper toffee, pecans| $7.50

hazelnut butter cake

chocolate hazelnut ganache, salted caramel ice cream | $7.50

flourless chocolate cake

raspberry jus, vanilla whip cream, peanuts | $7.50 gluten free