The Lunch Menu

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

Crop Appetizers

Cream of Asparagus Soup

Miso Soup with Spring Vegetables

Vermont Soy Tofu, Mushrooms and Scallions
6

Ale Brined Chicken Wings

Mahogany and Chef’s Daily Choice
12 wings for 8

Crop Deviled Eggs

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

Plow Plate

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

VT Cheese Board

Three cheeses, honeycomb, toasted nuts, croutons
12

CROP SALADS

Salad with Pistachio Crusted Tomato Chevre

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

Crop Cobb

Local greens, seasonal vegetables, tomato, onion, bacon, farm fresh egg, avocado, blue cheese
9

Green Salad

Balsamic Vinaigrette or Bourcher Family Farm Green Mountain Blue Cheese Dressing
6

SIDE CROP

Fried Pickles

Crop Circles

Tobacco spiced onion rings
6

Grain Salad

Hand-Cut French Fries:

Traditional
4

Herb and Parmesan
5

The Whole Farm
7

Daily Side

SANDWICH BOARD

Crop Burger

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

Crop Club

VT maple-cured bacon, turkey breast, lettuce, tomato, and hearty bread, served with Daily Side
11

Chicken Confit barbecue

Carolina Style “mop” sauce, slave and Portuguese muffin, served with Daily side
12

Barbecue Pulled Pork

Open-faced, griddled cornbread, VT cheddar, served with Daily side
12

Big Kid Grilled Cheese

Raclette, gouda with red onion and tomato on sourdough bread with Grain Salad
10

CROP ENTREE

Fish and Chips

Beer battered fish and hand-cut fries, tarter sauce, lemon
18

Spring Quiche

Farm fresh eggs, mushrooms, spring onion, gruyere with Grain Salad
8

Mushroom Confit

Sourdough bread, Taylor Farm gouda, garlic aioli, served with Daily Side
10

Tempura Vegetables

Umami sauce
12

Pasta Bowl Daily Chef’s Choice

Add Chicken
6

Add pork
6

Add Salmon
10

*Add side of Hand-cut Fries
2