organic pastured beef on a seeded bun with tarazuke shallot jam & polenta frites. your choice of cheese: pawlet, ader kase reserve blue or smith's smoked gouda
$18.00
Add Our Maple Smoked Bacon$3.00
Substitute Mixed Greens For Frites$3.00
Our Bread
Kate’s Rustic Biscuits
$7.00
warm cheesy-chive with herb butter
A Collection Of Housemade Breads
$4.00
with honey butter
Our Cheese
board of three $12 , board of five $18. cheese boards are served with housemade jam, local honey & matt's candied nuts
Bloomy, Soft, Salty
weybridge, lillé
A La Carte$4.00
Firm, Pressed, Nutty
comté, polder gold
A La Carte$4.00
Supple, Rustic, Earthy
pawlet, reading raclette
A La Carte$4.00
Sticky, Washed, Stinky
bierkase, grayson
A La Carte$4.00
Veined, Blue, Robust
gordawnzola, shropshire blue
A La Carte$4.00
Charcuterie
board of three $16, board of five $26. charcuterie boards are served with housemade seasonal pickles and baboo’s mustard
Chicken Sausage
sage, bourbon, smoked apple
South Tyrol Paté
kirsch, juniper, cherry
Coppa
garam masala, brown-fried onions
Chicken Liver Mousse
brandy, shallot, cream
Lomo
pork loin, smoked paprika
Headcheese
fall herbs, cinnamon, star anise
Soppressata
garlic, thyme, chili flake
Smoked Turkey Rillettes
lemon zest, bay, garlic
Kate's Rustic Sweets
Apple Caramel Bread Pudding
$8.00
cinnamon ice cream, caramel
Pumpkin-cranberry Upside Down Cake
$8.00
vanilla ice cream, sugared pumpkin seeds
Chocolate, Peanutbutter Caramel Tartlet
$8.00
whipped cream
Black Forest Cake
$8.00
chocolate cake, tart cherries, whipped cream, toasted pistachio ice cream
La Laiterie was born in May of 2006, created by Chefs Matt and Kate Jennings. La Laiterie offers honest, seasonal, handmade food. We serve seasonal influenced bistro-style cuisine, in an intimate yet contemporary atmosphere inspired by our travels over-seas and the cafes, trattorias, enotecas, bodegas & wine bars we have discovered in these travels.Set against the backdrop of the restaurant that Matt and Kate designed, the simple and rustic cuisine is set aglow from the hanging, hand-made rust colored paper lights, and is framed by our use of natural elements including reclaimed barn wood and windows, forged iron and Vermont soapstone.Our food is an extension of the New England region, and we offer dilligently sourced, well constructed menu items with comfort, warmth and a mosaic of flavors, without all the pretense. Our service is informal, yet refined, educating and engaging.
Set against the backdrop of the restaurant that Matt and Kate designed, the simple and rustic cuisine is set aglow from the hanging, hand-made rust colored paper lights, and is framed by our use of natural elements including reclaimed barn wood and windows, forged iron and Vermont soapstone.