Revival Kitchen & Bar menu — United States

This dish features creamy Vermont goat cheese whipped until light and seasoned with a blend of traditional Provençal herbs.

A creamy, soft-ripened cow's milk cheese produced by Southern Charm Farm in New Hampshire.

This is a soft-ripened, double-cream goat cheese produced by Vermont Creamery in Vermont.

This is a semi-firm, raw cow's milk cheese produced by Spring Brook Farm in Vermont.

This is a semi-hard, locally produced Gouda-style cheese from Abbot Hill Creamery in New Hampshire.

This is a sharp, locally sourced cheddar cheese produced by Brookford Farm in New Hampshire.

This is a locally produced cheese from Arethusa Farm in Connecticut.

This is a creamy, bold, and savory blue cheese produced by Jasper Hill Farm in Vermont.

A fresh salad of cucumber, tomato, and feta served with farm-grown lettuce, pickled red onions, and Niçoise olives in a Greek-style dressing.

A rotating selection of soup prepared with fresh, seasonal ingredients.

Crispy chicken and fresh cheese pastries served with roasted summer vegetables and a bright herb sauce.

Pan-seared crab cakes served with a smoked pea puree, a fresh carrot and pea green salad, and a side of horseradish.

Marinated mushrooms served with asparagus, caesar aioli, parmesan crumble, focaccia, and truffle powder.

Crispy fried squid served with pickled jalapeños, garlic, and a smoked paprika buttermilk dipping sauce.

Crispy french fries topped with lobster, creamy hollandaise sauce, melted gouda, scallions, and a hint of mild espelette pepper.

Tender braised pork belly served with a rice noodle and vegetable salad, finished with a savory peanut sauce and spicy peanuts.

Chilled shrimp seasoned with Old Bay, served with a lemon and celery seed coleslaw and a savory Bloody Mary-style cocktail sauce.

Pan-seared sea scallops served over saffron-infused rice with chorizo, baby shrimp, tomatoes, and a citrus vinaigrette.

Pan-roasted halibut served with Moroccan couscous, peas, radish, a coriander-carrot puree, crispy leeks, and a lemon olive oil drizzle.

Grilled St. John River salmon served with a sweet potato puree, bok choy, kimchi, and a ginger glaze.

Seared tuna crusted with za'atar spice, served with quinoa tabbouleh, green beans, pickled cucumber, and a lemon tahini yogurt sauce.

Wide ribbon pasta tossed with ratatouille, fresh basil, sautéed mushrooms, and a savory parmesan crumble.

This grilled chicken breast is seasoned with a barbecue spice rub and served with mashed potatoes, seasonal vegetables, a cornbread crumble, and barbecue sauce.

A breaded and pan-fried pork loin served with creamy burrata cheese, fresh arugula, crunchy vegetables, pistachios, and a herb-based green goddess dressing.

Grilled Moroccan-spiced lamb skewers served with zucchini bread, a green bean and chickpea salad, and whipped feta.

A 12oz. prime New York sirloin steak served with roasted potatoes, tomatoes, grilled zucchini, garlic herb butter, and chimichurri sauce.

This burger features an Angus beef patty topped with cheddar cheese, bacon onion jam, and roasted garlic aioli, served with a side of lettuce and french fries.