The Bistro Menu

(Subject to the whims of the chef, nature and the market….not necessarily in that order)

APPETIZERS

Miso Soup with Spring Vegetables

Vermont Soy Tofu, Mushrooms and Scallions
6

Spring Pea Vichyssoise

Tomato oil, mint oil, creme fraiche
6

Ale Brined Chicken Wings

Mahogany and Chef’s Daily Choice
12 for 8

Beer Battered Fried Pickles

Remoulade Sauce
5

Tempura Vegetables

Umami Sauce
7

Arancini

Fried Risotto balls, mozzarella, smoked tomato sauce
8

Steamed Maine Mussels

Lager, bacon, fresh herbs
9

Crop Deviled Eggs

Chili Deviled and Smoked Salmon and Dill
4 for 4
8 for 8

Vermont Cheese Board

Three Cheeses. Honeycomb, Toasted nuts, croutons
12

Toasted Radish Croustades

Cultured butter, sea salt, cracked black pepper
5

Crop Plow Plate

Cured meats and dry sausages, assorted pickled vegetables, savory jam, fresh baked breads
12

Potato Gnocchi

English peas, Vermont ramps, extra virgin olive oi, shaved Parmesan
8

SALADS

Asparagus Salad

Poached farm egg, roasted peppers, prosciutto, and lemon thyme vinaigrette
8

New Potato Salad with Warm Mushroom Vinaigrette

English Peas, edamame, local sprouts
6

Local Spring Greens

Apple balsamic vinaigrette or Boucher Family Farm Green Mountain Blue Cheese Dressing
6

Baby Greens and Citrus Salad

Tuscan Extra Virgin olive oil and Artisan Balsamic Vinaigrette

Spinach Salad with Pistachio Crusted Vermont Chevre

Shaved red onion, beet curls, lemon-thyme vinaigrette
8

SANDWICHES

Crop Burger

8 oz Vermont Highland Cattle Co. grass-fed beef, lettuce, tomato, grilled onion, Grafton cheddar, maple-cured bacon, hand-cut fries
13

Mushroom Confit

Sourdough bread, Taylor Farm gouda, garlic aioli, local sprout salad, pasta salad
10

Grilled Tuna Nicoise Sandwich

Potato bread, lettuce, tomato, red onion, boiled egg, umami sauce, olice tapenade, pasta salad, green salad
15

Chicken Confit Barbecue

Rodenbach “mop” sauce, slaw and Portuguese muffin
12

ENTREES

Pan Roasted Salmon with Current Glaze

Roasted asparagus, barley cake
24

Curried Chevon Stew

English peas, Yukon Gold potatoes and spring ramps

Swiss Chard and Ricotta Ravioli

Frisee, ramps and Rodenbach butter sauce
20

Beer Battered Fish and Chips

Hand-cut fries, tarter sauce, coleslaw
18

Pan-Roasted Chicken Breast

Lemon-herb butter sauce, rice pilaf, carrots and snow peas
22

Grilled Black Angus Ribeye

Maple-bourbon sauce, braised endive, creamy leek mashed potatoes
24

Spring Pasta Bowl

Asparagus, baby artichokes, baby spinach, lemon zest, herbs and Tuscan extra virgin olive oil
21