Call ahead and we'll heat it up for you!
spanikopita
This week's entree is a celebration of the first leaves of spring. Local and organic Vermont spinach and carrots, organic feta, and flaky filo...hooray for spring!
alacarte $8.00
with salad and garlic bread $11.00
thai chicken with coconut
Slow braised Misty Knoll chicken and fresh spring vegetables in a pleasantly rich coconut cream infused with fresh tumeric and galangal, lime and lemongrass. Served with a heap of organic jasmine rice and sweet chili sauce.
This dish is gluten free, nut free, and vegan.
alacarte $11.00
with organic salad and dressing $13.00
We also have steamed grain and vegetable bowls wqith chicken or tofu, noodle bowls, various soups, treats, truffles, and unique beverages available for take out.
Take-out Wednesday through Friday 8 am- 7 pm
breakfast, brunch and lunch wednesday through sunday 8 am- 3 pm
Sunday, April 29, 2007
Monday, April 23, 2007
take-out dinner week april 24-27
Inspired by this great new weather trend, we have created a menu that is full of bright flavors and succulently tender texture.
Each dish is made with organic ingrediants and local whenever possible.
HANDMADE-RAVIOLI AND BRAISED GREENS
WITH BALSAMIC BUTTER
bright and cheery roasted squash ravioli nestled neatly atop soft and succulent braised chard. Our light and luscious balsamic butter vinaigrette accentuated the fresh flavors of this dish.
alacarte $10.00
served with garlic bread and organic salad $12.00
SPRING CHICKEN
Herb brined misty knoll chicken, mashed potatoes, maple roasted acorn squash, and braised greens.
alacarte $11.00
with artisan bread, organic salad and dressing $13.00
In addition, the grain and vegetable bowl, noodle bowl, various soups, treats, and unique beverages will always be available for take-out. Call ahead (223-TOGO) and we will have your meal heated and ready to-go!
Each dish is made with organic ingrediants and local whenever possible.
HANDMADE-RAVIOLI AND BRAISED GREENS
WITH BALSAMIC BUTTER
bright and cheery roasted squash ravioli nestled neatly atop soft and succulent braised chard. Our light and luscious balsamic butter vinaigrette accentuated the fresh flavors of this dish.
alacarte $10.00
served with garlic bread and organic salad $12.00
SPRING CHICKEN
Herb brined misty knoll chicken, mashed potatoes, maple roasted acorn squash, and braised greens.
alacarte $11.00
with artisan bread, organic salad and dressing $13.00
In addition, the grain and vegetable bowl, noodle bowl, various soups, treats, and unique beverages will always be available for take-out. Call ahead (223-TOGO) and we will have your meal heated and ready to-go!
Tuesday, April 17, 2007
Take out Dinner and NEW HOURS!
With spring here (minus a few snow storms), we have decided to lengthen our hours and begin serving Take-out Dinners (in the spirit of Susan's Kitchen)! WE'RE NOW OPEN 8am-7pm WEDNESDAY THROUGH FRIDAY (8-3 saturday and sunday), so you can stop in and visit us at the end of your day now too!
We're updating our website (it's pretty out of ate all ready!), so until then, our weekly take-out dinner menu will be posted here!
WEEK OF APRIL 17
ORGANIC STUFFED SHELLS
big pasta shells stuffed with vermont fresh ricotta, vermont mozzerella and organic spinach and bathing in an organic tomato sauce (vegan portions available). This dish is served with an organic salad, artisan bread, and our own house-made butter.
single servings $12/family size $42
FREE ROAMING ENCHILADAS
organic corn tortillas wrapped around green chilis, frog city cheddar, and misty knoll free range chicken or the best refried pintos. This dish is served with beautiful red rice, butterworks black beans, organic salsa, and a tangy cabbage and lime salad.
This dish is gluten free.
single servings $12/family size $42
In addition, the grain and vegetable bowl, noodle bowl, various soups, treats, and unique beverages will always be available for take-out. Call ahead (223-TOGO) and we will have your meal heated and ready to-go!
COMING SOON:
re-usable glass take-out dishes. With a $10 deposit (or $8 purchase), we can provide your take-out in a re-usable heavy duty glass baking dish. Filled with delicious, nutritious local ingredients, these make great gifts too!
Next week:
handmade ravioli......spanikopita......citrus and soy braised chicken......?
what are you craving????
We're updating our website (it's pretty out of ate all ready!), so until then, our weekly take-out dinner menu will be posted here!
WEEK OF APRIL 17
ORGANIC STUFFED SHELLS
big pasta shells stuffed with vermont fresh ricotta, vermont mozzerella and organic spinach and bathing in an organic tomato sauce (vegan portions available). This dish is served with an organic salad, artisan bread, and our own house-made butter.
single servings $12/family size $42
FREE ROAMING ENCHILADAS
organic corn tortillas wrapped around green chilis, frog city cheddar, and misty knoll free range chicken or the best refried pintos. This dish is served with beautiful red rice, butterworks black beans, organic salsa, and a tangy cabbage and lime salad.
This dish is gluten free.
single servings $12/family size $42
In addition, the grain and vegetable bowl, noodle bowl, various soups, treats, and unique beverages will always be available for take-out. Call ahead (223-TOGO) and we will have your meal heated and ready to-go!
COMING SOON:
re-usable glass take-out dishes. With a $10 deposit (or $8 purchase), we can provide your take-out in a re-usable heavy duty glass baking dish. Filled with delicious, nutritious local ingredients, these make great gifts too!
Next week:
handmade ravioli......spanikopita......citrus and soy braised chicken......?
what are you craving????
Thursday, April 05, 2007
easter snow
I have a vivid memory of an easter when I was 8 or 9. I lived in East Corinth, Vermont and had a very happy childhood playing outside often with my sister, Raven. We were fooling around on an easter sunday, it was warm and sunny, and I remember that I was wearing shorts..I remember that she shoved me and I fell into a snowbank..That's Vermont I guess!
It has been snowing now fro two days and easter is this sunday. Alanna and I have taken turns being sick over the last month, so although we had once entertained all sorts of grand easter plans for Kismet, this year it seems like a big deal to even announce an Easter Menu. Inspired by the hopeful (hopefully coming soon) colors of spring, we will hae bright green fresh asparagus cooked all sorts of ways with the freshest local and organic eggs. We still have vermont potatoes and we will be roasting them with bright and cheery carrots and beets from cate farm. We have a big list af fantastic crepes too- ones with ham and holendaise, and a specail braised chicken crepe with chevre, pea sprouts, and a lemony cream. La Strada delivers fresh whole wheat crossiants this weekend too- so we will be serving my favorite parisian breakfast (hot chocolate and crossiants), as well as a special benedict. I've been making chocolates too and we'll have awhole array of spring inspired truffles (rose, lavender, and vanilla tangerine to name a few) ready to be boxed up and passed along. I have to admit, though having all of these gorgeous foods around me is uplifting- it's still hard to believe that it's mid-way through april already with inches (and a foot in some places) of snow... Thank goodness for dandelion root all warm and rootsy like caramelized summer goodness in a cup of tea to keep me grounded and flowing. Oh--and chocolate ofcourse-
It has been snowing now fro two days and easter is this sunday. Alanna and I have taken turns being sick over the last month, so although we had once entertained all sorts of grand easter plans for Kismet, this year it seems like a big deal to even announce an Easter Menu. Inspired by the hopeful (hopefully coming soon) colors of spring, we will hae bright green fresh asparagus cooked all sorts of ways with the freshest local and organic eggs. We still have vermont potatoes and we will be roasting them with bright and cheery carrots and beets from cate farm. We have a big list af fantastic crepes too- ones with ham and holendaise, and a specail braised chicken crepe with chevre, pea sprouts, and a lemony cream. La Strada delivers fresh whole wheat crossiants this weekend too- so we will be serving my favorite parisian breakfast (hot chocolate and crossiants), as well as a special benedict. I've been making chocolates too and we'll have awhole array of spring inspired truffles (rose, lavender, and vanilla tangerine to name a few) ready to be boxed up and passed along. I have to admit, though having all of these gorgeous foods around me is uplifting- it's still hard to believe that it's mid-way through april already with inches (and a foot in some places) of snow... Thank goodness for dandelion root all warm and rootsy like caramelized summer goodness in a cup of tea to keep me grounded and flowing. Oh--and chocolate ofcourse-
Monday, April 02, 2007
april showers
Last week we celebrated the completion of our third month! Although each day is still so new and sometimes scary, I think that I am beginning to acclimate to things. This last weekend, for example, though Alanna was sick, mariam, alexis and sarah grace helped to successfully serve a full house for two days straight and it was FUN!!! HOORAYYYYYY!! And as the spring rains have begun to flow, fears of the montpelier flood have passed, and greenhouses around the state are buzzing with the excitement and energy of little seedlings, we at Kismet are nurturing ideas of our new spring menu and our take-out dinner services. At last the winter seems likeley to pass, and inspiration is popping up all over. Couples from around the state have begun contacting us for information about catering their summer weddings, so summer menus and talks about outdoor feasts have been a daily excersize. The whole town of montpelier actually seems alive with hope and plans for summer and food producers from around the state are visiting us with promises of fresh and flavorful offerings comming this summer. Timing couldnt be better, really. Our menu has been the same since we opened in January when there were few local ingredients available, though simple enough, customers have been looking for a little more, and we want to give it to them (you). We've been working on a new menu that (in addition to what we have now) will offer sandwiches made on custom made hoagie rolls, and burgers made on buns, both breads are being offered by patchwork farm and bakery out of Hardwick. We have been experimanting with philly cheese steaks, burgers, and hot subs that we can serve with vermont made chips. Soon pete's greens will aso be delivering vermont's freshest and most flavorful salad greens, so finally we can offer a Kismet salad! Wild leeks are just waiting to burst through the forest soil, and we are ready to make leek confit, frizzled leeks, and leek jam- all of which we plan on using in our new take-out dinner menu (comming soon!!). Like the new extended day-light hours, we will soon be able to offer extended business hours, serving take-out dinner, grain and vegetable bowls, soba noodle bowls, soup, treats, truffles, and dandelion lattes until 7 pm wednesday through friday! Horay for spring, and horray for transiton!
Subscribe to:
Posts (Atom)