In Love

growing wee kismet has been about taking risks, making big commitments, working long hours, saying YES alot, and sometimes having to say no.

Because our catering schedule is filling up with summer weddings and events, we have run out of refrigerator room and have had to temporarily post-pone dinner take-out.

We appreciate your understanding and hope that this means you'll come in during our dining room hours (wed-sun 8-3) for a meal (you can get take-out then!).

WE LOVE YOU!

oh.. and we've been making truffles again.....

see you soon

and congratulations to Katja and Jackson, as well as Nancy and Dave! Thanks for having us at your weddings!

take-out dinner wednesday may 28- friday june 1

take-out dinner is available wednesday through friday from 8 am to 7 pm. Meals are packaged to be cooked at home, but if you call us 30 minutes or more before you arrive, we can have it all ready and heated for you!

TOMALE PIE

layers of butterworks pinto and black beans, green chilies, raw milk cheese and salsa are baked within a masa harina crust, and then topped with avocado, salad, and sour cream. Served with vermont pepperworks organic hot sauce.

alacarte: $10.00

HERB ROASTED TURKEY BREAST WITH PESTO STUFFED TOMATOES

misty knoll turkey breast gently roasted with organic herbs grown by walking clover farm and organic olive oil. Roasted parsnips, carrots, potatoes and beets and a succulent vermont tomato stuffed with fresh and wild vermont pesto, ricotta and chevre are served alongside thick slices of the roasted turkey breast. This dish is light, flavorful, and abundant with color.

alacarte: $13.00

with salad, dressing, artisan bread, and our own house-made butter $15.00

take-out menu wednesday may 23- friday may 25

dinner take-out is a new thing we've been offering here at kismet. Our menu changes every week, allowing us the opportunity to offer the freshest seasonal ingredients through diverse menu options. Our dinners are available wednesday through friday from 8 am till 7 pm. The dishes are prepared for you to heat at home, but if you call ahead, we'll have your meal hot and ready when you get here!

VEGETARIAN SUPPER

this week's vegetarian entree is a nurturing feast full of color, texture, and locally grown ingredients. Steamed broccoli, roasted beets, mashed potatoes, and fresh herb and cornmeal crusted tofu cutlets. this dish is dairy and gluten free.

alacarte: $9.00

with organic salad and bread: $12.00

GOAN CHICKEN

misty knoll chicken and spring vegetables in a creamy sauce infused with ginger, fresh mint, and cilantro. This delicious dish comes with rice and hot sauce for those who like it a little fiesty..

alacarte: $12.00

with organic salad and bread: $14.00

take-out menu may wednesday 16- friday 18th

call ahead and we'll have it ready when you get here!

dinner take-out wednesday through friday 8 am-7 pm.

SOBA NOODLE SALAD WITH BLACK SESAME AND TOFU
This refreshing salad is inspired by our recent heat wave. Silky soba noodles adorned with seared tofu and pea tendrils, dressed with ginger, sesame oil, and black sesame seeds. this dish is dairy free.
alacarte or with miso soup and a side of perfectly steamed asparagus.


CHICKEN THIGHS BRAISED WITH STAR ANISE AND ORANGE
(adapted from All About Braising, by Vermont Author Molly Stevens)
Misty Knoll chicken thighs braised with thai star anise, orange peel, and wheat free tamari. Served with asparagus, mushrooms, and on a bed of basmati rice. This dish is dairy, wheat, and gluten free.
alacarte or with organic salad and dressing.

ALSO AVAILABLE:
STEAMED GRAIN AND VEGETABLE BOWL WITH CHICKEN, TOFU, OR TEMPEH.
SOBA NOODLE SOUP BOWL WITH CHICKEN OR TOFU IN MISO OR CHICKEN BROTH
HOUSE KISMET SALAD
VARIOUS SOUPS
UNIQUE TREATS AND BEVERAGES

coming soon:
TAKE-OUT PICNICS!

dinner take-out menu may 9-11 2007

call ahead and we'll heat it up for you!

in addition to our grain and vegetable bowl, noodle soup bowl, and various soups and salads, this week we will serve:

OUR-OWN CALZONE
we set out to make this an entirely LOCAL dish- our own dough made with Tio Grain Farm flour, vermont cheeses, and local spinach, tomatoes, and wild leeks. This dish reminds us that though things may still be brown and dull on the outside, there is lusciousness within just waiting to ooze out!! DIG IN!
alacarte: 9.00
with organic garlic bread and salad with seeds and dressing 12.00

TAMALES
Handmade tamales (your choice of vegan, vegetarian, or misty knoll chicken with green chilies), served with red rice, black beans, and organic mango, avocado, and roasted pineapple salsa!
alacarte: 11.00
with organic salad and dressing 13.00

mom's love dinner take-out!

this week buy a gift certificate

for a mom you know

and earn a free dandelion latte!

Take-Out!

Take-out dinner May 2- May 4

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