Evoo - Volledige menukaart

Fresh brewed coffee, Kilbeggan Irish Whiskey, Whipped Cream

Double shot of espresso with The Irishman Irish Cream

Four shots of espresso with foamed milk

with Alex's Tangy Ketchup

with Pickled Green Tomatoes, Red Onion, Cilantro, Smoker Dripping Aioli and Cornbread Crunch

with Roasted Peppers, Cilantro, Ancho Chili Butter and Crumbled Fritos

Wild Greens, Port Soaked Cherries and Toasted Pecans with VT Cheddar and Mustard-Rosemary Vinaigrette

with Tempura Vegetables

With Locally Foraged Mushrooms, Blistered Tomatoes, Caramelized Fennel, Sous Vide Egg and Smoked Almond Crumble

Wild Greens, Port Soaked Cherries and Pecans with Vermont Cheddar and Rosemary Vinaigrette

with Roasted Butternut Squash, Radish-Olive Salad and Randy's Knee Slapping Good Barbecue Sauce

with Roasted Butternut Squash Polenta, Braised Greens, Ancho Chili Butter and Pickled Peppers

with Heirloom Tomatoes and Basil Pesto

with Mushroom Mayo, Peanuts and Miso Dressed Grilled 'n ' Chilled Green Bean Salad

with Roasted Beets, Toasted Walnuts, Cloumage, Radishes and Sherry Vinaigrette

with Dried Cranberries, Fried Sage and Cinnamon-Brown Sugar Sour Cream

with Fredy's Cavatelli, Roasted Roots, Tart Apples, Tekenink Tomme, Creamy Fennel Salad and Spiced Cider Reduction

Earl Grey, Decaffeinated Earl Grey, Keemun English Breakfast, Wild Mint, Sencha (Japanese Green), Linden (Herbal), Rooibos (Bergamot) and Rote Grutze (Rose Hip and Dry Fruit)

with Toasted Marshmallow Cream

with Boozy Orange-Prune Compote, Candied Pinenuts and Whipped Cream

with Almond Oat Topping and Fredy's Boozy Cranberry Ice Cream

with Sweet Pumpkin Purée and Carlos' Granola

with Cashew-Coconut Crumble

Full of Mustard Glazed Shrimp, Sesame-Hoisin Braised Beef, Gingered Vegetable-Cashew Salad and Organic Brown Rice

with Pickled Onions, Cilantro and Randy's Knee Slapping Good Barbecue Sauce on Raul's Sandwich Bread

with VT Swiss, Shaved Red Onion and Smoker Dripping Aioli on Mark's Focaccia

with Corn Risotto, Grilled Zucchini and Little Tomato-Basil Relish

Stuffed Batter Fried Chili Relleno with Corn Custard, Charred Broccoli, Cabbage-Jalapeño Salad and Adobo

with Locally Foraged Mushrooms, Blistered Tomatoes, Caramelized Fennel, Sous Vide Egg and Smoked Almond Crunch

with Sweet Potato Puree, Smoked Pig's Skin-Soldier Bean Stew and Peppered Apple Salad

with Sweet Onions, Sour Cream Whipped Potatoes, Green Beans and Orange Béarnaise

Cheesy Jalapeño-Corn-Tomato Dip with Lots of Potato Chips

VT Cheddar, Pete's Sweet Pickled Jalapeños and Randy's Knee Slapping Good Barbecue Sauce on Mark's Soft Bun

with Crisp Fried Organic Grit Croquette, Glazed Little Carrots and Tomatillo-Pumpkin Seed Sauce

with Backroom Smoked Sausage, Braised Greens, Corn, Basil, Garlic and White Wine

with Pumpkin Puree, Parsley, Chives and Onion Crunch

Filled with Backroom Smoked Ham, Broccoli, VT Cheddar and Ham Bechamel

with Carlisle Spring Blossom Honey, Grilled Bread and EVOO

with Carlisle Spring Blossom Honey, Grilled Bread and EVOO