Eat
-Menu-
SEEDLINGS
-six per each-
Huli Huli Steamed Buns
Choice of Chicken Thigh or Portobello Mushroom. Farm Carrot Slaw. Chili Vinaigrette. Pineapple. Scallion. Tamari Peanuts.
-six per each-
-fourteen-
Salmon Crudo
Heirloom Aquachiles. Charred Onion Chutney. Fermented Corn. Avocado. Lemon Pepitas Crunch.
-fourteen-
-fourteen-
Stalk's Street Tacos
Corn Tortillas. Pickled Cabbage Slaw. Jalapeño Cilantro Aioli. Cotija Cheese. Pico de Gallo.
-fourteen-
-sixteen-
Braised Duck Confit
Caramelized Tomato Queso Fundido. Pão de Queijo.
-sixteen-
-thirteen-
Autumn Roasted Squash
Maple Pepper Coulis. Gorgonzola Cheese. Pickled Celery. Salted Pecans.
-thirteen-
GREENS
-eleven- Add White Anchovy +one
Stalk's Caesar
Romaine Lettuce. Havarti Cheese. Maple Compressed Apples. Thyme Caesar Dressing. Toasted Fennel Croutons.
-eleven- Add White Anchovy +one
-eleven-
Farm Beet
Sesame Soy Aioli. Roasted Cashew. Mint. Cilantro. Togarashi. Mirin Ginger Vinaigrette.
-eleven-
ENTREES
-twenty five-
Vegan Dumplings
Miso Curry Leaf Broth. Charred Broccoli & Cauliflower. Oyster Mushroom. Carrot Noodles. Black Garlic Emulsion. Toasted Sesame.
-twenty five-
-twenty two-
Pan Fried Falafel
Braised Farm Cabbage. Roasted Pepper Zhoug. Dill Coconut Yogurt Tzatziki. Sea Salt Sunflower Seeds.
-twenty two-
-twenty seven-
Hand Rolled Cavatelli
Italian Sausage. Guanciale. Nduja Cream. Dry Vermouth. Roasted Pepper. Basil Pesto. Anchovy Breadcrumb.
-twenty seven-
-thirty-
Plum Char Siu Pork
Pan Fried Sushi Rice. Bok Choy & Roasted Pepper. Mango Tonkatsu. Dashi Lime Aioli. Chili Pickled Onions. Garlic Crunch.
-thirty-
-twenty nine-
Crispy Skin Half Chicken
Whipped Feta Mousse. Roasted Sunchoke & Apple. Shaved Kale Salad. Golden Raisin Vinaigrette.
-twenty nine-
-twenty two-
Stalk Burger
Muenster Cheese. Smoked Caramelized Onions. Stalk House Sauce. Farm Lettuce. Heirloom Tomato. Pickles. Sesame Bun. Roasted Green Beans.
-twenty two-
-thirty two-
East Coast Halibut
New Hampshire Mushroom & Zucchini Rice Pilaf. Toasted Almonds. Green Goddess Emulsion.
-thirty two-
-twenty nine-
Crispy Skin Salmon
Moroccan Sweet Potato Pureè. Pearl Barley. Smoked Labneh. White Fig & Kalamata Olive.
-twenty nine-
-thirty six-
Pan Seared Yellowfin Tuna
Coriander Crust. Braised Carrot & Burdock Root. Red Quinoa. Black Garlic Sake. Mashed Taro. Chrysanthemum Emulsion.
-thirty six-
Chef Owner Nicole Nocella
DESSERTS
-eleven-
Chocolate Profiterole
Toasted Pecan Custard. Grape Fig Compôte. Currant Coulis. Sea Salt Snow.
-eleven-
-ten-
Fall Carrot Cake
Vanilla Bean Cream Cheese Mousse. Medjool Date Glaze. Candied Hazelnuts.
-ten-
-eight- *not available for take out*
Housemade Ice Cream
Chef's Daily Toppings
-eight- *not available for take out*
Kitchen Manager/Pastry Chef Kelly Merrill
-Menu Subject to Change-
