hazelnut kitchen


winter 2016

sweet potato soup

toasted marshmallow, cranberry jam | $9 gluten freevegetarian

beet panzanella

herb buttermilk biscuits, shaved apples, pickled shallots, arugula, pecans, dijon vinaigrette | $10 vegetarian

ember roasted carrots

farro, herb yogurt, brown sugar hazelnuts, cilantro| $10

house made charcuterie and cheese board

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

ricotta gnudi

roasted mushrooms, salsify puree, tomato sauce, parmesan, bread crumbs | $22 vegetarian

crispy pork shoulder

celery root puree, harissa brussel sprouts, toasted pepita, blue cheese yogurt | $26 gluten free

grilled salmon

charred kohlrabi puree, warm beet salad, caper crème fraiche, shaved radish, toasted almonds, dill| $27

pierogi

cheddar, caramelized onions, celery root, rutabagakraut, apple sauce, pretzel | $22

let the kitchen decide

enjoy a thoughtfully designed entrée by our chef | $MP

lemon boudino

toasted meringue, pistachio | $7.50 gluten free

sweet potato donut

cranberry ice cream, butterscotch, cinnamon oatmeal crumble | $7.50

hazelnut butter cake

chocolate hazelnut ganache, salted caramel ice cream | $7.50

mexican chocolate sundae

spicy chocolate ice cream, crunchy potato chips, whiskey apple compote | $7.50