hazelnut kitchen


summer 2016

green garlic bisque

herb yogurt, chili oil, pretzel croutons| $9 vegetarian

strawberry salad

tat soi, charred mozzarella, candied almonds, black pepper crème fraiche, basil vinaigrette| $11 vegetariangluten free

warm mushroom salad

spinach, spiced walnuts, charred green onions, benne seeds, miso vinaigrette| $10 vegetariangluten free

sautéed asparagus

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

house made charcuterie and cheese board

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

"pastrami" duck breast

herb buttermilk grits, bok choy sauerkraut, sweet pickle relish, duck jus| $27 gluten free

canestri

english peas, snap peas, asparagus, herb "carbonara", feta, pickled rhubarb $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

chicken feta dill sausage sandwich

raita, kohlrabi slaw, parker house roll, macaroni salad | $16

pan seared hake

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

hand cut fries

Nathaniel Thompson's flower power

sauteed seasonal vegetables

poutine

additional bread basket

coffee panna cotta

strawberry basil puree, almond cocoa 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