Braised Octopus with olives, peas and lemon aioli 9.
Ceviche of Sun Shrimp and cucumber on black garlic emulsion 7.
Foie Gras-stuffed Summer Squash with honey-poached peach and micro sorrel 13.
Marinated Feta, Beet Tartare and Pickled Carrot 7.
Three Glidden Point Oysters, either dressed or au naturel 11.
Chef’s Meze Plate: a daily assortment of three little dishes in one 13.
Xató: cured mackerel salad with fried duck egg, beans and peppers in an anchovy dressing with hearty greens 11.
Cubanelle Pepper stuffed with eggplant fattoush, over carrot hot sauce with a sesame-chickpea crackerbread 10.
Lobster Croquetas with salsa pipián, smoked corn and huitlacoche 14.
Local Squid sautéed with chermoula and preserved lemon, over rice and grain pilaf 12.
Moroccan Meatballs with cherry tomatoes on couscous with walnut salmorejo 12.
CHEESES & CURES
Choices of one, two or three of the following: paired with mustard, pickle and sweet preserve
CHEESE, CURES & CHARCUTERIE
A daily selection of cheese and charcuterie paired with house mustard, pickle and sweet preserve
1 choice $7 / 2 choices $13 / 3 choices $19
SALADS & SOUPS
Garen’s Greens with candied almonds, house pickle and buttermilk celery dressing 10.
Chilled Zucchini and Fennel Soup with fried black trumpet mushrooms, chive oil and flowers 8.
GardenTomato Soup with smoked shellfish, saffron cream and basil oil 12.
Spinach Pappardelle with mushrooms and roasted young vegetables over a beet soubise with parmesan 21.
NH Community Seafood’s Local Fish with daily accompaniments 26.
Chicken Paillard with green onion risotto, chorizo meatballs and black olive salpicon 26.
Pork Loin Roulade stuffed with potato and cheddar, with jellied crabapples and watermelon-cabbage slaw 28.
Archer Angus Strip Steak with truffled potato pudding, spring mushroom ragout and roasted vegetables 35.
Gruit-braised Chevon Goat with Anson Mills grits and creamed greens 27.
Paella: local fish, chorizo, mussels, whelks and shrimp simmered with peppers and saffron rice 32.
DESSERTS - 9.
Sweet Red Pepper Ricotta Cheesecake
Carrot Crème Brulée
with ginger oat crisps and herb poached pear
Rum Raisin Crostada
Pinenut and Almond Butterballs
Dark Chocolate Cake
with root beer sauce and vanilla bean pastry cream float
We have always sourced the highest quality products from local, independent businesses whenever possible. Thank you for helping us support our community
home | info | menu | wine | news & events | chef's bio | evan's blog | photos | Gift Certificates
29 Ceres Street, Portsmouth, NH • 603 431 0887 • email@example.com