Menu for Craigie on Main

Sample Dinner
|
Seasonal Tasting
|
Brunch
|
Sample Dinner
|
Seasonal Tasting
|
Brunch

Sample Dinner

First Courses‌

Six Bagaduce Oysters Candied lemon mignonette

Crispy-Fried Pig's Tails Pickled peanuts, nuoc cham, cilantro

Grilled Spanish Octopus Grilled cipollini onion, green olive & lemon salad, bulgur wheat, chorizo purée

Crispy-Fried Nova Scotia Smelts Preserved lemon, pickled peppers, dried black olives, squid ink anchoiade

Assiette of House-Made Terrines Fromage de tete, venison terrine, foie gras au torchon, traditional accompaniments

House-Made Buckwheat Flour Casarecce Pasta Boudin noir ragoût, forest mushrooms

Ragout of Pork Belly, Bone Marrow & Local Forest Mushrooms Farro verde, parsnip purée, farm-fresh egg

Veloute of Jerusalem Artichoke & Lobster Cockscombs, rye flour cavatelli

Salad of Mixed Winter Chicories Pistachio,‌ satsuma tangerine

Entrees‌

Grass-Fed Sirloin a La Poele Oxtail pastrami, forked potatoes, crispy ginger-shallot salad, grilled onion purée Options: Supplement (+5.00)

Olive Oil-Poached Slow-Roasted Icelandic Cod Peekytoe crab, rock shrimp, green garbanzo bean, vadouvan & cider broth

Slow-Roasted Chicken Breast Chicken sausage, apricots, forest mushrooms, turnip puree, wheat berries

Vermont Pork Three Ways: Suckling Confit, Grilled Belly, Spice-Crusted Rib Apple purée, turnips, port-soaked prunes, maitake mushrooms

Glacee of Winter Farm Vegetables Five grain & mushroom pilaf, savory beet jus, walnut oil

Entrees for Two‌

Confit & Roasted Milk-Fed Pig's Head (for Two) Peking pancakes, spicy pumpkin sambal, bouding noir-hoisin sauce

Whole-Roasted Misty Knoll Chicken (for Two) Apricots, forest mushrooms, turnip purée, barley risotto

Desserts‌

Our Selection of Artisanal Cheeses Sheep, goat, & cow milk cheese – each chosen daily

Dark Chocolate Marquis Beet & white chocolate swirl ice cream, pumpernickel crumb, beet coulis

Orange Blossom Beignets Date-orange caramel, cardamom anglaise

Citrus Parfait Chartreuse gel, yuzu, kataifi, candied kumquats

Spearmint Affogato Taza coffee chocolate, chicory rum sauce

Three House-Made Sorbets Candied fruits

Seasonal Tasting

Three Amuse Preparations Raw nantucket bay scallops, watermelon radish smoked sturgeon rillettes, sturgeon roe, bagel chip citrus-cured scottish sea trout, horseradish cream

Sashimi of Kona Kampachi Citrus coulis, pickled mustard seeds, pine nuts

Grilled Spanish Turbot Peekytoe crab, maine shrimp, carolina gold rice, red curry

Red Chile & Sesame-Marinated Kona Kampachi Kama Daikon & asian pear salad

House-Made Boudin Noir Rigatoni Pasta Ham ragoût, forest mushrooms

Slow-Roasted Veal Sweetbreads Wheat berries, black garlic, piment d’espelette vinaigrette, farm-fresh egg

Elysian Fields Lamb Four Ways: Slow-Roasted Neck, Grilled Tongue, Crepinette, Bacon Eggplant purée, spiced spinach, pomegranate, roasted carrots

House-Made Sorbet Ruby red grapefruit, campari

Orange Blossom Beignets Date-orange‌ caramel, cardamom anglaise

Dark Chocolate Marquis Beet coulis, coffee ice cream, pumpernickel crumb

Brunch

18.00 House-Cured Ham & Forest Mushroom Gravy Farm-fresh egg, carolina gold rice

18.00 House-Made Pork Crepinettes Two fried eggs, house-made English muffin, braised pea greens

18.00 House-Cured Scottish Sea Trout & Mackeral Rillettes Bagel & traditional accompaniments

15.00 Country-Style Organic Whole Wheat Pancakes Warm sassafras & pear compote

17.00 Local Grass-Fed Beef Burger Shel burne farm cheddar, mace ketchup, house-made bun, crispy potato fries Options: Fried egg (+3.00) , House-smoked bacon (+3.00)

18.00 Grass-Fed Beef Cheek, Brisket, & Smoked Beef Tongue Hash Slow-poached farm-fresh egg, crispy onion rings

16.00 Grilled Cheese & Roasted Veal Sandwich Pickled ramps, crispy potato fries Options: Fried egg (+3.00)

18.00 House-Made Semolina Spaghetti & Venison Ragout Farm-fresh egg, forest mushrooms

Desserts‌

15.00 House-Made Profiteroles Peanut‌ butter ice cream, valrhona chocolate sauce

10.00 Market Fruit Crisp Apples, lemon balm ice cream

Sides, Etc‌

5.00 Our House-Made Donut w/ Confiture Du Lait

6.00 Potato Galette

8.00 Smoked Pork Belly

8.00 "Dimanche” Sausage

6.00 Coriander & Cashew Granola, Milk or Organic Yogurt Options: Milk, Organic yogurt

4.00 Side of House-Made Strawberry-Pastis Jam

5.00 Side of Confiture De Lait

10.00 Salad of Frisee, Upland Cress, Endive

4.00 Our Bartenders Present…Sunday Revivers House-squeezed orange or grapefruit juice Options: House-squeezed orange, Grapefruit juice

9.00 ’21St Century’ Vodka, lillet, crème de cacao, egg white

11.00 Through the Woods Becherovka, spiced apple, maple, sparkling wine

11.00 Daiquiri Appleton reserve, lime

11.00 Italian Greyhound Punt e mes, grapefruit

10.00 Bloody Mary Hemingway’s favorite corpse reviver choice of spicy vodka, gin, tequila, vegetable-infused vodka, gin

Sample Dinner

First Course‌

Six Bagaduce Oysters Candied lemon mignonette

Crispy-fried Pig’s Tails Pickled peanuts, nuoc cham, cilantro

Grilled Spanish Octopus Grilled cipollini onion, green olive & lemon salad, bulgur wheat, chorizo puree

Crispy-fried Nova Scotia Smelts Preserved lemon, pickled peppers, dried black olives, squid ink anchoiade

Assiette of House-made Terrines Fromage de tete, venison terrine, foie gras au torchon, traditional accompaniments

House-made Buckwheat Flour Casarecce Pasta Boudin noir ragoût, forest mushrooms

Ragoût of Pork Belly, Bone Marrow And Local Forest Mushrooms Farro verde, parsnip puree, farm-fresh egg

Veloute of Jerusalem Artichoke And Lobster Cockscombs, rye flour cavatelli

Salad of Mixed Winter Chicories Pistachio,‌ satsuma tangerine

Entrees‌

Grass-Fed Sirloin a La Poele Oxtail pastrami, forked potatoes, crispy ginger-shallot salad, grilled onion puree Options: Supplement (+5.00)

Olive Oil-Poached Slow-Roasted Icelandic Cod Peekytoe crab, rock shrimp, green garbanzo bean, vadouvan & cider broth

Slow-roasted Chicken Breast Chicken sausage, apricots, forest mushrooms, turnip puree, wheat berries

Vermont Pork Three Ways: Suckling Confit, Grilled Belly, Spice-crusted Rib Apple puree, turnips, port-soaked prunes, maitake mushrooms

Glacee Of Winter Farm Vegetables Five grain & mushroom pilaf, savory beet jus, walnut oil

Entrees for Two‌

Confit & Roasted Milk-Fed Pig's Head (for Two) Peking pancakes, spicy pumpkin sambal, Boudin noir-hoisin sauce

Whole-Roasted Misty Knoll Chicken (for Two) Apricots, forest mushrooms, turnip puree, barley risotto

Desserts‌

Our selection of artisanal cheeses Sheep, goat, & cow milk cheese – each chosen daily

Dark Chocolate Marquis Beet & white chocolate swirl ice cream, pumpernickel crumb, beet coulis

Orange Blossom Beignets Date-orange caramel, cardamom anglaise

Citrus Parfait Chartreuse gel, yuzu, kataifi, candied kumquats

Spearmint Affogato Taza coffee chocolate, chicory rum sauce

Three House-made Sorbets Candied fruits

Seasonal Tasting

Three Amuse Preparations Raw Nantucket bay scallops, watermelon radish smoked sturgeon rillettes, sturgeon roe, bagel chip citrus-cured Scottish sea trout, horseradish cream

Sashimi of Kona Kampachi Citrus coulis, pickled mustard seeds, pine nuts

Grilled Spanish Turbot Peekytoe crab, maine shrimp, carolina gold rice, red curry

Red Chile & Sesame-marinated Kona Kampachi Kama Daikon & Asian pear salad

House-made Boudin Noir Rigatoni Pasta Ham ragout, forest mushrooms

Slow-roasted Veal Sweetbreads Wheat berries, black garlic, pigment d’espelette vinaigrette, farm-fresh egg

Elysian Fields Lamb Four Ways: Slow-roasted Neck, Grilled Tongue, Crepinette, Bacon Eggplant puree, spiced spinach, pomegranate, roasted carrots

House-made Sorbet Ruby red grapefruit, campari

Orange Blossom Beignets Date-orange‌ caramel, cardamom anglaise

Dark Chocolate Marquis Beet coulis, coffee ice cream, pumpernickel crumb

Brunch

18.00 House-cured Ham & Forest Mushroom Gravy Farm-fresh egg, carolina gold rice

18.00 House-made Pork Crepinettes Two fried eggs, house-made English muffin, braised pea greens

18.00 House-cured Scottish Sea Trout & Mackerel Rillettes Bagel & traditional accompaniments

15.00 Country-style Organic Whole Wheat Pancakes Warm sassafras & pear compote

17.00 Local Grass-fed Beef Burger Shelburne farm cheddar, mace ketchup, house-made bun, crispy potato fries Options: Fried egg (+3.00) , House-smoked bacon (+3.00)

18.00 Grass-fed Beef Cheek, Brisket, & Smoked Beef Tongue Hash Slow-poached farm-fresh egg, crispy onion rings

16.00 Grilled Cheese & Roasted Veal Sandwich Pickled ramps, crispy potato fries Options: Fried egg (+3.00)

18.00 House-made Semolina Spaghetti & Venison Ragoût Farm-fresh egg, forest mushrooms

Desserts‌

10.00 House-made Profiteroles Peanut‌ butter ice cream, valrhona chocolate sauce

10.00 Market Fruit Crisp Apples, lemon balm ice cream

Sides, Etc.‌

5.00 Our House-Made Donut w/ Confiture Du Lait

6.00 Potato Galette

8.00 Smoked Pork Belly

8.00 “Dimanche” Sausage

6.00 Coriander & Cashew Granola, Milk or Organic Yogurt Options: Milk, Organic yogurt

4.00 Side of House-made Strawberry-pastis Jam

5.00 Side of Confiture De Lait

10.00 Salad of Frisee, Upland Cress, endive

Our Bartenders Present…Sunday Revivers‌

4.00 House-squeezed Orange or Grapefruit Juice Options: Orange, Grapefruit

9.00 ’21st Century’ Vodka, lillet, crème de cacao, egg white

11.00 Through The Woods Becherovka, spiced apple, maple, sparkling wine

11.00 Daiquiri Appleton reserve, lime

11.00 Italian Greyhound Punt e mes, grapefruit

10.00 Bloody Mary Hemingway’s favorite corpse reviver choice of spicy vodka, gin, tequila, vegetable-infused vodka, gin

Menu for Craigie on Main

Sample Dinner

First Courses‌

Entrees‌

Entrees for Two‌

Desserts‌

Seasonal Tasting

Brunch

Desserts‌

Sides, Etc‌

Sample Dinner

First Course‌

Entrees‌

Entrees for Two‌

Desserts‌

Seasonal Tasting

Brunch

Desserts‌

Sides, Etc.‌

Our Bartenders Present…Sunday Revivers‌

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