Twisted Carrot menu — United States

A creamy potato and cheddar cheese soup infused with ale, served with garlic croutons.

Hard-boiled egg halves filled with a creamy, seasoned yolk mixture that features a different flavor profile each day.

A selection of cured meats served with house-made mustard, pickles, and toasted bread.

A selection of assorted cheeses served with a seasonal fruit compote.

Freshly baked local bread served with a side of seasoned butter.

A shared platter featuring a selection of cured meats, assorted cheeses, and warm, hearth-baked bread.

Crispy zucchini fritters served with dressed greens and a smoked chili sauce, available as a vegan option.

Hand-cut potatoes fried until crispy, served with a side of house-made maple mustard.

Crispy breaded eggplant slices served with Mediterranean-style marinara sauce, oregano, and fresh pea shoots.

Toasted sourdough bread topped with smoked bleu cheese, garlic butter, and a drizzle of honey.

Pan-seared sea scallops served with fried Brussels sprouts, pickled radishes, roasted cashews, and crispy wontons in a sesame vinaigrette.

Crispy egg rolls filled with shaved ribeye, corned beef, and Brussels sprout slaw, served with a side of remoulade sauce.

This starter features roasted eggplant hummus topped with garlic scape relish, served with pickled vegetables and toasted bread points.

A fresh salad of mixed field greens and shredded carrots, served with a whole grain mustard vinaigrette.

A fresh salad of field greens, sliced radishes, and tomatoes, topped with shaved pecorino cheese, garlic croutons, and a creamy caper dressing.

This quinoa salad features pickled beets, seasonal vegetables, and feta cheese, finished with a whole grain mustard vinaigrette and honey crema.

This refreshing salad features toasted house-made bread, fresh tomatoes, cucumbers, pickled red onions, and feta cheese served over field greens with a roasted shallot and red wine vinaigrette.

This salad features field greens, pickled radishes, red cabbage, shaved carrots, crispy wontons, and roasted cashews, served with a sesame vinaigrette.

A beef burger from D&D Meats served on a house-made bun with grilled red onions, smoked cheddar, and house mustard.

This sandwich features buttermilk fried chicken topped with a brussels sprout slaw and smoked chili sauce, served on toasted sourdough bread.

This open-faced sandwich features shaved ribeye, caramelized onions and peppers, and white cheddar topped with horseradish crema on griddled sourdough bread.

This sandwich features house-made corned beef, Swiss cheese, and a Brussels sprout slaw with remoulade sauce, served on griddled sourdough bread.

A zucchini and chickpea patty served on a house bun with tomato, pickled red onion, dressed greens, and whipped feta, with a vegan option available.

A grilled lamb burger from J&R Pierce Family Farm topped with chili barbecue sauce, sharp cheddar cheese, and crispy onions on a house-made bun.

A bone-in ribeye steak seared in a cast iron skillet, served with new potato salad and a dollop of smoked chili butter.

Thinly sliced, seared pork tenderloin served with cabbage, carrots, Korean barbecue sauce, coconut-lime rice, and crispy wontons.

A blackened chicken breast served with a side of new potato salad, topped with a chili-lime butter sauce and crispy onions.

Pan-seared sea scallops served over creamy carrot risotto, finished with a bright citrus butter sauce and fresh pea shoots.

A grilled, marinated salmon skewer served with a chickpea salad and a roasted red pepper and cashew cream sauce.

Grilled ahi tuna served with a marinated cucumber salad, sesame vinaigrette, and toasted cashews.

A roasted bell pepper filled with plant-based meat, served over sweet corn puree and topped with a roasted red pepper-cashew cream and fresh pea shoots.

Creamy risotto topped with marinated tomato salad, a chili-lime drizzle, and crumbled cotija cheese.

A rich, dark chocolate custard topped with a thin, crispy layer of caramelized sugar.

A moist cake made with bananas and carrots, topped with a cream cheese glaze and crunchy candied walnuts.

A warm chocolate cake served with a red wine-poached pear, a crunchy citrus-chocolate pecan topping, and a scoop of buttermilk ice cream.

A scoop of buttermilk ice cream topped with organic dark roast coffee and peanut butter whiskey, served with a shortbread cookie.

This dessert cocktail features a blend of dry gin, bitter liqueur, and tawny port.

This chilled coffee cocktail is crafted with coffee liqueur, amaretto, honey, oat milk, dark roast coffee, and a hint of chocolate bitters.

This dessert cocktail is a blend of vanilla bean vodka, peanut butter whiskey, and orange liqueur.

This refreshing cocktail combines tequila with floral rose liqueur, zesty limoncello, and a tangy sour mix.

This is a savory cocktail made with organic cucumber vodka, a spiced blend of carrot and tomato juices, and a celery salt rim.

This cocktail is a refreshing blend of aged rum, pisco, almond syrup, spiced liqueur, and lemon.

This cocktail features smooth reposado tequila mixed with cinnamon, coconut, tart soursop juice, and lime.

This cocktail features rye whiskey mixed with marion blackberry syrup, lemon, honey, and orange bitters.

This cocktail features a blend of bourbon and smoky mezcal, balanced with orange and passion fruit liqueurs, lime, and agave.

A non-alcoholic, carbonated beverage with a bold and spicy ginger flavor.

A classic, caffeine-free carbonated soda brewed with a rich blend of herbs and spices for a sweet, nostalgic flavor.

A crisp, premium carbonated water served in a 6.7-ounce bottle.

A refreshing, non-alcoholic blend of herbal spirit, peach syrup, lemon, cranberry, and sparkling water.

A non-alcoholic cocktail featuring a spiced botanical spirit mixed with ginger syrup, grapefruit, and lime.

A ready-to-drink, non-alcoholic version of a classic Negroni cocktail, served chilled in a bottle.

A non-alcoholic sparkling rosé from Wölffer Estate in New York that offers a light and refreshing floral flavor profile.