The supper menu at The Bee’s Knees was absolutely spot on in my opinion. There was enough choice so that everyone found something they liked, but not so many options that you felt overwhelmed and spent hours just choosing what you were going to have to eat.
There were always plenty of soups and salads on the menu, great for a starter or if you wanted a lighter supper. The vegetable lentil soup was surprisingly filling, and very hearty. The Beer & Cheddar soup, which was also (thankfully!) on the lunchtime menu was a personal favorite of mine and was made with cabot cheddar cheese, Rock Art Ridgerunner Beer and potato. A unique dish, I’ve never tasted anything like it since. The roasted rainbow salad was like summer on a plate. This vegan safe salad was made with a wide assortment of colorful organic root vegetables from Pete’s Greens in Craftsbury. These were cooked in garlic and served up with kale, sprinkled with a generous helping of cashews and a home made soy and ginger dressing.
For a starter to share, we always went for the nachos with black bean dip. There was too much to eat on your own, but it was perfect for sharing.
But the entrées were where it was all at for me. For pizza lovers looking for something a little different, the spinach, feta and pesto flat bread pizza was really something. The bread was home made and the sundried tomatoes were the perfect finishing touch to this taste of the Mediterranean. The first time I ever tried tofu was at The Bee’s Knees when a vegetarian friend recommended I try the tofu burrito. It’s always good to try new things, and I’m so glad I did. This dish was delicious! The marinated chipotle tofu was full of flavor. This was something I certainly wasn’t expecting. I always thought a dish made with tofu would be bland, but it just wasn’t the case here. The tofu was served up with a black bean corn salsa, red salsa and lots of cheddar cheese, all wrapped up in a flour tortilla.