STATE Grill and Bar Menu

Vermont butter and sea salt. \n

Banana peppers, lemon, and marinara sauce.

Made without gluten. Carrot romesco and charred leeks.

Vegan, vegetarian. napa cabbage, jicama, carrots, cashews, and sesame ginger dressing.

Tomato, avocado, hard-boiled egg, bacon, roquefort cheese, and ranch.

honeynut squash, cauliflower, chickpeas, pickled chili, soft boiled egg, avocado

market greens, shaved vegetables, STATE vinaigrette

five spice beef, pickled carrots, daikon, cilantro, pho broth

Brussel sprouts, ginger, sesame, and miso.

Chimichurri sauce and hand-cut fries.

grapefruit beurre blanc, farro, fennel

raclette fonduta, watercress, tomato, fries

afterlife trumpet mushroom & garleek ragout, drunken goat cheese

Jasper Hill cheese, Sgoglini shells, breadcrumbs

garlic salt

maple, cashew cream

cherry compote

Chef’s selection.

poached pears

Vermont butter, sea salt.

ESB honey, aleppo

Market greens, shaved vegetables, state vinaigrette.

Romaine hearts, white anchovies, parmigiana reggiano, croutons.

banana peppers, black garlic aioli, charred lime

fresh horseradish cocktail

pastrami spics, marble rye, house pickles

Ramp butter, wild mushrooms.

Brussel sprouts, ginger, sesame, miso.

afterlife trumpet mushroom & garleek ragout, drunken goat cheese

calabrain chili, Meyer lemon, basil, parmigiana

blue corn polenta, cipollini onions

raclette fonduta, watercress, tomato, fries

Fossil farms locally raised beef, smoked cheddar, State pickles, hand cut fries.

Furikake, shallots, chilies.

Jasper Hill cheese, Sfoglini shells, breadcrumbs

Garlic salt.

bourson, creme fraiche, chives

maple, cashew cream

Cherry compote.

A rotating selection of desserts inspired by the season, often featuring fresh fruits, rich creams, and delicate pastries to complement the seafood cuisine.

poached pears