Braised Octopus with olives, peas and meyer 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.
Vegetable Carpaccio with beet tartare, Flying Goat feta, Spanish olive oil and vincotto 6.
Chef’s Meze Plate: a daily assortment of three little dishes in one 13.
Pan-fried Local Herring and Grits, pinenut romesco and house pickle 11.
Sliced Sesame Duck Breast with mushroom, arugula and cherry salad 14.
Rimrack Squid sauteed with chermoula and preserved lemon over rice and grain pilaf 12.
Moroccan Meatballs with cherry tomatoes on couscous with walnut salmorejo 12.
Spicy Lobster and Sugar Kelp Tamal with refried yellow eye beans and corn truffle cilantro puree 15.
CHEESES & CURES
Choices of one, two or three of the following: paired with mustard, pickle and sweet preserve
Lille Coulommiers - S. Woodstock, VT - Pasteurized cow's milk, rich, creamy and a bit nutty
Chevre-Flying Goat Farm, Acton, ME - Pasteurized goat's milk, fresh, floral and lemony
Bayley Hazen Blue-Greensboro, VT-Raw cow's milk, creamy, aromatic blue
Housemade pate or rillette
1 choice $7 / 2 choices $13 / 3 choices $19
SALADS & SOUPS
Garen’s Greens with candied almonds, house pickle and buttermilk celery dressing 10.
Cobb Cups: bacon and ham, fried egg, gruyère and vegetables in three lettuce cups with roquefort dressing 13.
Chilled Rhubarb Chlodnik with spice-roasted strawberries, crème fraiche and Baeri caviar 12.
Spinach pappardelle with chanterelles and roasted young vegetables over a scarlet turnip soubise with permesan 21.
NH Community Seafood's Local Fish with daily accompaniments 26.
Chicken Paillard with green onion risotto, chorizo meatballs and black olive salpicon 25.
Archer Angus Strip Steak with truffled potato pudding, spring mushroom ragout and roasted vegetables 35.
Gruit-braised Goat with grits and creamed greens 27.
Paella: local fish, salmon, chorizo, mussels and whelks and shrimp simmered with peppers and saffron rice 32.
DESSERTS - 9.
Red Quinoa Coconut Milk Pudding
Banana Sourcream Cake
with roasted strawberry sauce and brown sugar cream
Chocolate Caramel Tart
with whipped nougat and cocoa candied almonds
Mango filled Basil Crepe
Carrot Fried Dough soaked in honey ginger syrup
We have always sourced the highest quality products from local, independent businesses whenever possible. Thank you for helping us support our community
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29 Ceres Street, Portsmouth, NH • 603 431 0887 • email@example.com