At Craigie Street Bistrot, we offer a select nightly menu of five appetizers, five entrées, and five desserts — plus specials on most evenings. The dishes below represent some typical seasonal offerings.

HOUSE-MADE TERRINES

Cinq Foies   14
with traditional accompaniments

Organic Pork Rillettes 14
prune and Maury compote, pickled pears

Foie Gras au Torchon 17
Meyer lemon jam 

 APPETIZERS

 House-Cured Greek Sardines  16
preserved lemons, pickled peppers, artichokes

 Soup of Spring Green Asparagus Turnips  16
crispy confit of Vermont organic cabri, paprika oile

 Spanish Octopus à la Poêle  17
cipollini onions, fresh hearts of palm, black olive-black bean purée

Ragoût of CSB Venison Sausage, Pioppini Mushrooms, and Sweet Georgia Peas  16
slow-cooked farm fresh egg, split pea purée

 Citrus-Cured Organic Scottish Salmon au Cru  17
chiogga beets, pomelo, Asian pear, pine nut vinaigrette, salmon roe

 Salad of Local Greenhouse Mesclun   12
crispy-fried onions, fresh herbs, walnut-Banyuls vinaigrette

 Slow-Roasted Organic Veal Sweetbreads 16
kohlrabi, pickled peanuts, caramelized endive purée, maple aigre-doux

ENTRÉES

 Organic Smoked Hangar Steak à la Poêle  36
bone marrow, smoked beef tongue ragoût, shiitake mushrooms, foie gras onions, parsnip purée

 Tahini-Marinated Dayboat Sea Scallops  30
shellfish ragoût, sweet pea coulis, crispy ginger and Serrano ham salad

 Vermont Organic Pig Three Ways: Suckling Confit, Slow-Cooked Belly, CSB Country Pork Sausage  36
kohlrabi, pickled peanuts, caramelized endive purée, orange aigre-doux

Olive Oil-Poached Organic Irish Sea Trout   30
shellfish ragoût, ramp purée, crispy ginger salad

  Slow-Roasted Breast of Organic Chicken  25
confit thigh, escarole, five-bean ragoût, Jerusalem artichoke purée

Vermont Organic Pheasant Two Ways: Roasted Breast, Crispy Confit   40             
black trumpet mushrooms, salsify, crosnes, red cabbage purèe

Early Spring Vegetable Glacée  21
roasted Vidalia onion, six-grain pilaf, maitake mushrooms, spiced carrot jus

DESSERTS*

 Our Selection of Artisanal Cheeses   11
sheep, goat, and cow milk cheese – each chosen daily
selection of cheeses for the table – per person   9 

Classic Bistrot Profiteroles  10
banana ice cream, Valrhona-rum chocolate sauce

 Market Fruits Crisp 10
walnut topping, old fashioned ice cream

Warm Sweet White Corn Grits 10
demerera bruleé, hazelnuts, dried fruit compote, canela ice cream

Gingerbread Pain Perdu 10
pineapple purée, young ginger ice cream

 Three Fruit Sorbets   10
with candied citrus

*all desserts and ice creams are homemade at Craigie Street Bistrot