MENU JULY 22, 21013

PARMELEE FARM
PORK SAUSAGE >  5
red pepper coulis
Groiss Gruner Veltliner > 6.5

TUNA CEVICHE > 5.5
corn, yam,
red onion, jalapeño
Rock Point Pinot Grigio >6.5

SEARED SCALLOPS > 6
basil, beet, balsamic & strawberry vinaigrette
Chateau Mezain
Sauvignon Blanc > 7

CERINGOLA OLIVES > 3
Original Sin Cider> 6
SAUTEED CALAMARI > 8
currants, parsley, tomatoes, chili, garlic, bread crumbs
 Miquel Laurent Chardonnay > 7

CARAMELIZED ONIONS & ZUCCHINI SOUP > 5
Lost Nation Red Ale > 5.5

PEBBLE BROOK FARM NEW RED POTATOES > 6
garlic scape pesto, snap peas
Six Point Lager  > 5.5

        ROASTED CAULIFLOWER > 6
tomato & corn salsa, caraway aioli
Daniel Pardiac Brut > 6.5

PEBBLE BROOK FARM MESCLUN GREENS > 6
toasted nuts, mustard vinaigrette
Mint & Citrus Sake Cocktail > 7





SEARED LAMB CHOPS > 18
nutmeg spaetzle, arugula, red onions, cabbage
Le Grande Malbec > 6.5

ROASTED ZUCCHINI & FENNEL > 15
sundried tomatoes, cucumbers, red peppers,
scallions, israeli couscous
Mont Gravet Collombard > 6.5

POACHED SHRIMP > 16.5
basil salsa, chipotle lime vinaigrette, yams,
fried wontons
Citrus Sake Cocktail > 7

ROASTED SALMON > 17
roasted yams, sushi rice, cucumber salad,
swiss chard, sesame seeds
Miguel Laurent Rose > 6.5

PARMELEE FARM CHICKEN > 16.5
red quinoa, sundried & olive vinaigrette, orange segments, greens, citrus vinaigrette
Joseph Mellot
Pinot Noir > 7.5


CHERRY ALMOND CLAFOUTI > 5
whipped cream

CHOCOLATE TART > 5
sherry figs, whipped cream

LEMON BALM PANNA COTTA > 4.5
candied ginger

Black Krim Staff  presernts Myra Flynn LIVE @ Black Krim on Sunday 5-26; FREE food for attending guests; $10 @ door of which 100% goes to Myra

 

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DINE @ THE KRIM VALENTINES NIGHT
Thursday 2.14
rsvp 728.6776

Menu 1.22
I
CLAM SALAD. 3
crostini
Northshire Hefeweizen  > 5

MASA CAKE. 4
avocado, cheddar, chipotle sour cream, cilantro, scallion
Miquel Laurent Rose > 6.5

SEARED SCALLOPS. 5
wasabi cream, fried wontons
Harpoon Cider  > 5

POLENTA FRIES. 4
sriracha mayo
Stoudt’s Pilsner > 5


II
CRISPY RICE CAKE. 5
sesame soy dressing, seaweed salad
Serbal Viognier > 6.5

KALE & CABBAGE SALAD. 6
beets, goat cheese, balsamic vinaigrette
Finca la linda Malbec  > 6.5

SWEET POTATO SOUP. 5
coconut milk
Founders Centennial IPA  > 5

FLATBREAD PLATE. 7
hummus, babaganoush, tapenade
Northshire Battenkill Amber > 5

CALLAHAN FARM PORK SAUSAGE. 9
squash puree, beets
Peak Organic Hop Noir > 5

III
ROASTED FLOUNDER. 16
roasted pepper cream, beluga lentils, kale
Chateau Mezain Sauvignon Blanc

CARBONARA. 14
cajon moon farm pork belly, peas, parmesan, linguine
Joseph Mellot Pinot Noir > 7.5

ROASTED PARMELEE CHICKEN. 16
roasted red onions, edamame,
thai style chicken broth, kale
Aresti Gewurztraminer > 6.5

CALLAHAN LAMB & VEGETABLE CURRY. 15
squash, carrots, tomato, onion, garlic, chili
Santa Julia Rsv Cabernet > 7

SAUTEED BLACK TIGER SHRIMP. 16
rice noodles, coconut broth, cabbage, carrots, cilantro , scallion
Picco Maccario Chardonnay’ > 7

IV
CHOCOLATE CAKE. 5
ganache, whipped cream

CHAI PANNA COTTA. 4

APPLE TART.5
whipped cream

NEW YEARS EVE 5 Course TASTING MENU 2012
I - Oysters on the 1/2
II - Salmon & Scallop Mousseline
III - Shaved Fennel & Beet Salad with a warm orange cardamom vinaigrette, dried cherries
IV - Protein Possibilities (depending on ma

rket quantity)- Quail, Pork Belly, Pork Tenderloins with a wild rice cake, sherry soaked figs
V - Poached Pear with a Pport Reduction, Krim Ice Cream, Toasted Nuts, Dried Fruit
* We will always accommodate dietary specifications such as a vegetarian / vegan upon reservation
We will also be offering some additional menu items that evening if you just want to come in and have a snack and a beverage.
Reservations for a 6:30 or 8:30 seating 728-6776
$40pp
Bubbly Pairing for each course available as well-

Nori Roll set up for an October catering event-