Yankee Magazine chose our house made charcuterie as the Best in New England. Our signature plate is served with stone ground mustard, cranberry olive tapenade, seasonal jam, red onion compote and local New England artisanal cheeses all accompanied by lightly grilled baguette slices.
A selection of four artisanal cheeses served with house made freshly baked crackers & jams.
Rendered bone marrow whipped with garlic butter & piped into a roasted Yukon gold "potato bone" which is placed atop corned beef & mustard braised brussels sprouts and finished with a stout gastrique.
Sauteed Maine mussels with a roasted red pepper & and our own garden grown herbs accompanied by lemon infused tomatoes which is topped with grana cheese and fresh basil & grilled bread.
Confit pork belly with a cocoa chili seared scallop on a bed of low country black eyed peas & rice finished with a BBQ creama.
Crispy crepe filled with confit duck and Vermont Spring Hill Farms Redding cheese accompanied by a roasted pear mousse with a smoking maple dijon sauce.
Bacon dusted tuna served on crispy avocado polenta with jalapeno pepper jelly and finished with a pineapple & nori aioli.
Fresh shucked with a maple wasabi wakame salad & ginger mignonette with pumpkin caviar AND crispy polenta dusted with a corn & fusion tomato salsa finished with a chili lime aioli.
Crispy duck fat pastries filled with lamb sirloin, roasted red peppers & herb spiced potatoes which is finished with a curried sweet pea sauce.
Traditional steak tartare made with capers, red onions and served with lightly grilled baguette slices.
Baby spinach with pickled red grapes & our own house cured chicken bacon which is tossed with a roasted walnut celeriac dressing and topped with candied salt & pepper apple chips.
Beefsteak tomato breaded and served warm topped with a butter lettuce lardon pesto alongside greens tossed with a bacon vinaigrette and finished with fusion tomatoes.
Miso ginger dressed soba noodle with carrot strings & grilled bok choy and red peppers on a black garlic peanut soil which is topped with a chili & wasabit dusted crispy rice cracker.
Mixed beets, served with a goat cheesecake and purple mustard, garnished with lightly dressed Arugula in a Tuscan kale oil.
Red romaine lettuce tossed with a red rose water & anchovy dressing with potato bread croutons and grilled Bermuda onions alongside parmesan foam topped with a cherry reduction.
Accompanied by a sauteed bacon & sweet corn-root vegetable hash.
A New England classic; rich, creamy and finished with cognac and plenty of fresh Maine lobster.
14 oz. brown sugar brined Maine Family Farms pan seared pork chop accompanied by hickory smoked carrots and turnip sticks with whipped Peruvian purple potatoes and crispy pancetta chips & roasted garlic butter.
Center cut tenderloin grilled & placed atop a Maine lobster and artichoke hash accompanied by a creamed kale puree and topped with black garlic anchovy butter which is finished with an espresso balsamic syrup.
Seared duck breast placed around black trumpet dumplings accompanied by a butternut squash & mustard puree & roasted garlic duck demi glaze with crispy sage.
Dowling Farms Wagyu hanger steak placed atop whipped buttery turnips alongside a roasted hazelnut & chestnut potato torta which is finished with a cranberry blood orange chimichurri.
Chocolate and ghost chili rubbed bone in short ribs accompanied by wilted kale greens & roasted garlic polenta fries with blackberry bacon jam.
Cocoa rubbed Maine Family Farms Lamb Sirloin placed over a bed of candy cap sweet potato risotto accompanied by grilled king oyster mushrooms and finished with a chocolate mint pesto.
All natural chicken prepared three ways: roasted breast, crispy confit leg and garlic thyme sausage, served with milles feuilles potatoes, mixed beets with a caramelized shallot & green peppercorn sauce.
Grilled bourbon glazed mahi accompanied by orange jalapeno couscous & a saffron sweet potato puree garnished with bacon micro cracker jacks.
Pan seared scallops paired with a spicy scallop & shrimp artichoke sausage wrapped in swiss chard on a bed of watercress puree alongside a cuttlefish "fettuccini" with celeriac, red bell peppers & leek strings which is finished with a roasted garlic cuttlefish ink aioli.
Wild local swordfish pan seared and crusted with toasted cashews served on a bed of jasmine julienne summer vegetable rice & finished with a madras curry sauce and stone fruit & pomegranate chutney.
Organic Farm Raised Salmon Pan seared with an asparagus almondine and herb jasmine rice fried pudding which is finised with a blackberry coulis.
Seared yellow fin tuna served atop a sesame peanut sauce alongside a pickled ginger & cucumber salad which is paired with nori sushi rice cubes and finished with a wasabi honey aioli.
Handmade arugula & truffle pasta on a bed of sundried tomato almond beet pesto topped with roasted eggplant & artichoke hearts & grana padano which is then finished with a spicy black olive streusel.
Served with smoked cured bacon and caramelized shallots.
Chef Monica's assortment of handcrafted chocolates.
Tendercrop NH Farm peaches layered between toasted almond cake topped with blackberry goat cheese cream which is finished with lavender crystals.
Pumpkin cheesecake accompanied by pecan caramels finished with chocolate sauce.
Layers of milk chocolate and chambord mousse placed between the handmade chocolate puff pasty.
Layers of vanilla bean creme brulee separated by spiced carrot cake & cream cheese icing.
Two scoops of Monica's latest flavor made daily. Please ask your server for today's flavor.
A selection of 4 artisanal cheeses accompanied by seasonal jam, sweet & sour raisins and freshly grilled bread.
hints of pears & mint
crisp green apple, orange blossom & sweet meyer lemon
lemon blossom, green apple and white peach
apple blossoms, white fruits & almonds
apple blossoms, peaches & wet stones
white flowers and melon with a mineral finish
citrus with apples & melons
apricot & pineapple with ripe floral aromas
plum, rich cassis and currant, with a touch of cinnamon
currants and raspberries with a chocolaty richness
blackberry, black currant, herb and cedar flavors
ripe black cherries, fresh berries, spice and fresh herbs
strawberry, rhubarb & leathery tannins with earth notes
blackberry, roasted pepper, fresh cherries & vanilla
red berries, plum, rose petal and earthy hints of mushrooms
cherry, strawberries and tea with hints of clove
ripe plum and chocolate flavors, spicy black pepper
apple blossoms and pears, with bright acidity and light body
clean and dry with crisp citrus & apples
vanilla, peach laced with pecan (split)
pear, apricots, lime & apple with hints of vanilla and honey
natural acidity and minerality with flavors of white peach, apple and pear with oak
orange, sweet butter, lilly of the valley, smokey pear, and sweet citrus
mineral rich with complexity, pear aroma and natural acid
fresh and fruity with pear, banana, peach and anise with honey notes
white peach, apricot, pear, golden apple, cantaloupe & acacia honey
aromas of lime and grapefruit mingled with light herbal notes
hints of grapefruit, quince, tangelo, mint, basil and pear with mineral note
aromas of floral, citrus & fruit. Wine Spectator's top 100 wines of the world for 2011
appealing palate, clean & bright, aromatic nose
apricot, pineapple, tasting dry with apple & nutmeg notes
aromas of raspberries and ripe red cherries with notes of vanilla and cocoa powder
cassis and black fruit aromas upfront with chocolatey accents
scents of blueberry, blackberry with enticing violet and red currants
raspberries and plums with velvety tannins and toasty oak
red cherry, blueberry and tangerine with vanilla & spice aged in French Oak
ultra rich with blackberries, grilled peppers and dark spicy cherry
ultra rich with depth & flavor concentration, smoky with blackberries
soft tannins with deep mixed berry, toast, oak & spice flavors
concentrated flavors of red fruit, green pepper, nutmeg and licorice
lean, leafy herbal notes, candied berry flavors & orange peel
cranberry, black cherry and sweet spices with flowers and raspberries
red and black cherry, cola, red currant, oak, and a hint of earthiness
cherry, olive, herb, sandalwood and spice flavors with a toasty oak finish
elegant, easy finish with black cherries & oak
deep ruby red with notes of blackberry, blueberry, spice box & incense
cherries, blackberries, crushed balck pepper rounded earthy notes
licorice, blueberry liquor & truffles
blackberry, wild berry, cedar, spice and chicory
notes of tobacco & cherries with a touch of spice & deep chocolate
garnet in color with jammy aromas of raspberry, mixed with cocoa & cinnamon
fresh fruits with red berries & spices, full-bodied, rich & intensely aromatic
blackberry, chocolate, herbs with a hint of smoky oak and intense black fruit flavors
blackberry, black cherry & raspberry, fresh mushrooms & milk chocolate
rose notes, leather, tobacco from which emerges a hint of violet and goudron
blackberry & raspberry, with floral & mineral notes, meaty in character
lush cherry flavor, balanced oak & soft tannin's
strong nose of wood & spice with buttery aromas
almond, honey, candied ginger, buttered toast & citrus
peaches & pears with bright acidity and a light body
clean and dry with crisp citrus & apples
raspberry, cherry, lime to vanilla
vanilla, peach laced with pecan
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.