The menu at CROP is designed to be simple yet inventive and will change often as the “crop” shifts through the seasons. Prices are set to encourage you to explore the menu with delicious creations like the “Hot Popcorn”, fresh popcorn tossed in a flavorful vinaigrette dressing with slivers of hot peppers ($4); the” Cherry Bomb” appetizer, a lightly fried wonton wrapped plum tomato stuffed with goat cheese served over a corn sauce ($6.5) or the Roasted Pork with Soft Grits and Fennel Slaw ($17). The fun cocktail menu includes the “Heirloom Mary”, tomato infused vodka, heirloom tomato juice and fresh herbs as well as a traditional summer favorite, the “Back Porch Margarita” made with fresh squeezed watermelon juice.
We also recommend the Sunday Supper. It is a tradition carried over from the Chef/Owner Steve Schimoler’s former restaurant in Vermont. Instead of frantically calling purveyors to try to convince them to deliver on Sunday, he got creative and came up with a menu that incorporated many of the ingredients that were on the regular menu, but with a new preparation, sauce or side dish. Consisting of three courses that always change weekly and sometimes even during dinner service, we love Sunday’s at Crop because it allows the culinary staff’s creativity to shine.