Northeast Kingdom

Hipster Homestyle

From farm to table

aris Smeraldo and Meg Lipke opened Northeast Kingdom in the Fall of 2005 in Bushwick, Brooklyn with the help of family and friends. The husband/wife team found inspiration for the restaurant in the farming communities and deer camps of their native Vermont. The contemporary-American menu emphasizes the seasonality of the Northeast. Our long standing relationships with local farms and organic purveyors as well as seasonal foraging and our own organic gardening are fundamental in crafting our menus. The time we spend tending the our garden and traipsing through the woods is time we happily spend, for it allows us to share the most pristine wild edibles with our guests. Below are a sample of food grown and foraged this past season.

Dinner Menu

Starters

• Chopped organic chicken liver crostini with crispy skin butter ~ 13 ~
• Fingerling potato skins with brie, mushroom, crème fraiche, and trout roe ~ 12 ~
• Evans Farm braised pork cheeks with apple slaw and buerre rouge ~ 9 ~
• Saratoga honeycrisp apple with raw sunchoke, spiced nuts, caveman blue, and warm bread ~ 7 ~
• Scallop crudo with Hawthorne Valley buttermilk, yuzu, and daikon ~ 10 ~
• Squash coconut soup with cilantro cream and toasted pepitas ~ 6 ~

Classics

• NEK Burger with mushroom duxelles, tobacco onion, swiss, and duck fat fried tater tots ~ 14 ~
• Veggie Burger with black beans, avocado, crème fraiche, jack cheese, and mixed greens ~ 10 ~
• Organic Giannone chicken pot pie with mixed greens ~ 14 ~
• Braised Portugese octopus with crispy potatoes, pepper salad, and arugula ~ 13 ~
• Swiss and speck croque monsieur with mornay and mixed greens ~ 13 ~

Mains

• Yankee pot roast with braised short rib, pearl onions, fingerling, and celery puree ~ 20 ~
• House made cavatelli with roasted local mushrooms, rosemary ricotta, spinach, and onion crouton ~ 17 ~
• Daily fish with spaghetti squash latkes, brussels sprout salad, and maple mustard vinaigrette ~ MP ~
• Red Leg Venison Chili with organic brown rice, Vermont cheddar, and scallion ~ 16 ~
• Eden Farm Berkshire Pork Chop with chorizo bean stew and turnip salad ~ 23 ~
• Chef’s four course tasting menu ~ 40 ~
• ** Four course wine pairing ~ 35 ~

Desserts

• Carrot Cake ice cream toasted carrot cake and caramel ~ 6 ~
• Vanilla poached pear with autumn olive sorbet ~ 7 ~