G R E E N S & B E A N S ...............................

............................... ANIMAL KINGDOM

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Warm olives, shaved fennel, orange, thyme 6 Gulf Coast shrimp, puffed FIlé, 15
coffee, pickled beet
Winter green salad, fragrant herbs, 11
lime leaf vinaigrette Steak tartare, smoked egg yolk, pickles, 14
crispy parmigiano and puffed potato
Candy Roaster squash, brown butter, toasted seeds, 8
local feta Foie Gras mousse, honey butter, 16
bee pollen
Smoked beet salad, farmer’s cheese, schug, apple 12
Gnocchi, poblano pork ragout, 18
Falafel, red onion labneh, marinated cucumber, 14 pickled onion, cilantro
hazelnut dukkah
Charcoal grilled lamb sausage, cucumber, mint, 16
Charred Arrowhead cabbage, 10 puffed sorghum, red pepper aioli
orange caraway vinaigrette, crispy garlic OUR BREAD
Braised beef short rib, horseradish gremolata, 19
Crispy Kennebec potato, harissa, za’atar 6 Our bread, a pita-like laffa, is baked to order celery root cream, blistered turnips
and central to both the menu and the hazel experience.
Roasted cauliflower, urfa pepper, lime yogurt, mint 10 It’s intended to be shared and enjoyed throughout
the meal, and is offered with the .................................................................................................................... f e a s t
Brussels sprouts, sunny-side egg, warm cider & bacon 11 following accompaniments:

BEET TOP SHUG 3 • large format dishes for two served family-style •
g r a i n s o f va r i o u s n a m e s roasted garlic, parsley, jalapeño, aromatic spices

WHIPPED TAHINI 4
WHOLE ROASTED FISH, SPICY YOGURT, 57
roasted garlic, lemon
Rye berry salad, red kuri squash, 8 CITRUS GREMOLATA, WINTER RADISH, SUMAC ONIONS
red curry vinaigrette MUHAMMERA 4
roasted red pepper, walnut, pomegranate molasses CHARRED LAMB NECK, SPICED HONEY, 59
Crispy rice duck confit, pickled Jimmy Nardello peppers 9 BEEF FAT ROASTED TURNIP, CRISPY MAITAKE
SMOKED CATFISH 6
smoked paprika, crispy shallots, red onion, chives
Heirloom grain porridge, pickled carrots, 10 Dry Aged Rohan Duck, spiced carrot 62
wild herb salad, ginger CARROT HAYDARI 4 braised lentils, duck roulade
strained yogurt, garlic, lemon, dill, parsley
Pennsylvania polenta, tulum cheese, 9
maitake chips, olive oil .....................................................................
..................................................................... executive chef / robert curtis • follow us @hazelrestaurant

C O N S U M I N G R AW O R U N D E R C O O K E D M E AT S , P O U LT R Y, S E A F O O D, S H E L L F I S H , O R E G G S M AY I N C R E AS E Y O U R R I S K O F I L L N E S S / S O M E I T E M S M AY C O N TA I N N U T S / P L E AS E I N F O R M Y O U R S E R V E R O F A N Y A L L E R G I E S O R D I E TA R Y R E ST R I C T I O N S