Menu - The Up River Cafe

with french fries & housemade pickles

with slow roasted pulled pork; spicy mustard; tasso ham; swiss cheese; housemade pickles & salt pepper chips

with cucumber & grape tomatoes

with blue cheese; bacon; tomato hard boiled egg; red onion & avocado; served + whole grain mustard vinaigrette

four japanese potstickers + ginger & soy + a traditional soy & sesame dipping sauce

served over a potato‐fennel puree; + spring pea mix; crispy potatoes & sage oil

with a warm skewer of french bread & fontina cheese; asian pears; candied walnuts & a lavender toasted mustard seed vinaigrette

with banana peppers; peanuts; scallions; dried red chiles & crispy rice noodles tossed in a thai sweet chili sauce & served + wasabi aioli

marinated in fresh herbs & garlic scapes; + new potatoes & broccoli rabe & an heirloom tomato onion relish

over grilled romaine + a balsamic‐marinated tomato feta cheese salad

with raclette cheese; leek; & pernod cream sauce served on sauteed spinach + green apple relish

cottrell old yankee ale braised fennel; anaheim chiles & grilled bread

with capers; green olive tapenade & scallion oil; served on a crispy potato latke

salad will change + the availability of local organic items

with toasted pine nuts; mache; shaved parmesan & a roasted yellow tomato vinaigrette

with goat cheese; tomato compote & a green bean; cucumber & shaved red onion salad

on whole grain bread + caper‐cream cheese; red onion; tomato & watercress

served open‐faced + baby greens pine nuts; pickled onions & a creamy goat cheese vinaigrette

with french fries & housemade pickles fire‐roasted onion‐guacamole; double‐thick cut bacon & colby cheese

over an arugula & sweet corn salad + tomato‐horseradish vinaigrette

with crispy potato gratin; asparagus & a blackberry black cherry compote

stuffed + a brown butter‐jonah crab salad served + toasted orzo; english peas; slivered almonds; pickled onions & a roasted tomato horseradish vinaigrette

roasted on a cedar plank + asparagus; braised artichokes; purple fingerling potatoes & a roasted red pepper coulis

with a roasted corn jus; grilled pearl onions; zucchini; corn; sweet red peppers & cilantro

with a roasted red pepper aged cheddar spoon bread. braised greens & a grilled peach pickled pepper chutney

grilled & served + a spring mix of fava beans; english peas; edamame; carrots & pearl onions. finished + a kumquat‐mint relish & a red wine reduction

over green tea soba noodles + furikake; black sesame seeds & crispy wonton strips