Food you can feel good about
Farm deliveries, from their fields hand delivered to our door. Simply, delicious and truly makes a difference. Supporting our local farmers by creating seasonal meus to take advantage of all the beautiful local produce is one of our favorite sustainability practices. We will always support the locally owned and operated farms surrounding us throughout the seasons.
STARTERS
KT Simply Clam Chowder 9/12
Applewood Smoked KT Bacon, Fresh Clams, Maine Potatoes, Aromatics, Local Cream, KT Soup Crackers
Kitchens Whim 9/12
Seasonally Inspired Soup of the Moment
Greens & Things 14
Farm Greens, Fall Vegetables, Roasted Beets, Squash, Radish, Apple, Toasted Seeds, House Croutons, Fall Cider Vinaigrette add goat cheese 3
Caesar”ish” 14
Romaine, Lemony Garlic Dressing, Real Parmesan, Anchovy Duet, House Croutons Add bacon +3
Grilled Pork Belly 17
Grilled Confit belly of Heritage Duroc, Apple & Pear Compote, Pickled Mustard Seeds, Maple Whiskey Drizzle
Smoked Wings 15
Dry Rubbed & Apple Wood Smoked, House Pickles, Great Hill Blue Cheese Sauce Choice of: House Cayenne, Smoked Jalapeno Honey, KT BBQ
Smoked Duck Leg 19
Applewood Smoked Duck Confit, Salad of Roasted Beets, Radicchio Greens, Cranberry-Sherry Vinaigrette
Maine Mussels* 20
Marshall Cove Mussels, Toasted Rosemary Cream Sauce, Smoked Garlic-Herb Butter, Warm Bread
Smoked Salmon Rangoons 12
Hot Smoked Salmon, Cream Cheese & Herbs, Pickled Red Onion, Apricot-Honey Chili Drizzle
Blue Fondue & Fries 14
Creamy Great Hill Blue Cheese “Fondue” Served with Green Thumb Farms House Cut Potato fries
KT Bacon Nachos
solo 11 / mucho 19
House Fried Corn Chips, Nacho Cheese Blend, KT Bacon, Avocado Cilantro Crema, Charred Tomato Salsa, Jalepeno Chili Garlic Crisp
Sweet Potato “Steak Fries” 13
“Steak Fry” Cut Sweet Potatoes with Ras El Hanout Salt, Herbed Yogurt Sauce
Fried “Pickles” 13
Assortment of House Made Pickled Vegetables, Buttermilk Dipped, Seasoned Flour and Flash Fried, with a Buttermilk Herb Dressing
ENTREES
K.T. Steak and Potatoes 37
Char Grilled Brandt Sirloin Tips, Crispy Smashed Fingerling Potatoes, Tallow Roasted Brussel Sprouts, “French Onion Soup” Jus
Garlic & Herbed Roasted Chicken 30
1/2 “Semi” Boneless Hudson Valley Farm Chicken, Sautéed Fall Vegetables & Leafy Greens, Maine Mashed Potatoes with Bacon Butter, Sherried Pan Jus
Pan Roasted Native Hake 29
Coriander Crusted Native Hake, Brown Butter Sweet Potato Puree, Wilted Fall Greens, Sherry Maple Gastrique
Fall Spiced Brined Pork Chop 36
Grilled Heritage Duroc Pork Chop, Maple Roasted Carrots, Braised Fall Greens, Spiced Cider Reduction
Mushroom Ragout Tagliatelle 27
Ragout of Herb Roasted Mushrooms, Leeks, Onions, Garlic and Sherry Wine in a Rich Truffle Scented Mushroom Broth, Lily’s Fresh Tagliatelle, Parmesan
Roasted Fall Vegetable & Bean Stew 25
Hearty Stew of Roasted Fall Farm Vegetables, Squash and Beans Simmered with Herbs and Aromatics in a Vegetable Broth, E.V.O.O Drizzle
The “Scratch Kitchen” Burger* 20
1/2 Lbs Custom Angus Blend, KT Onion/Bacon Jam, Sharp Cabot Cheddar, KT RemouladeSauce, Tomato, Lettuce. House Cut Maine Potato Fries, M.P. Ketchup
SIDES
House Cut Maine Fries 8
Herbed Salt, MP Ketchup
Maine Mashed Potatoes 8
with KT Bacon Butter 10
Sautéed Fall Greens 8
Buttered Tagliatelle Pasta 10
with Parmesan 12
Maple Roasted Carrots 8
Tallow Roasted Brussels 10
Crispy Onion Nests 11
Buttermilk Seasoned Fritters, Served with KT Sink Sauce
Find Us
392 Cabot Street
Beverly MA 01915
Call Us
Hours
Kitchen Dinner Hours
Tuesday -Thursday 5-9pm
Friday -Saturday 5- 10pm
Saturday & Sunday
Brunch 11am-3pm
Dinner Sat 5-10pm Sun 5-9pm
Bar Hours
Bar opens Tuesday-Sunday 4pm