Braised Octopus with olives, cardoon and lemon aioli 9.
Marinated Foraged Mushrooms with radishes 6.
Bacon-wrapped Foie Gras Torchon with brandied fruit 16.
Marinated Feta, Beet Tartare and Pickled Carrot 7.
Three Glidden Point Oysters with preserved lemon and mint mignonette 13.
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.
Sweetbreads and Brussels hearts with bacon lardons, heirloom squash and herbed tomato glace 14.
Mussels with lemongrass, bok choy and coconut tapioca 12.
Fried Local Calamari on arugula-citrus salad with gastrique 13.
Moroccan Meatballs with tomatillo 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 crumbled goat cheese, candied almonds and buttermilk dressing on a bed of radishes 11.
Warm Brussels Sprout Caesar with bacon lardons, foccaccia croutons, parmesan and anchovy dressing 12.
Seafood Chowder with corn milk, celery root and potato 12.
Sweet Potato and Garlic Bisque with cauliflower cream and hazelnut oil 9.
Squash Kibbeh Timbales filled with chestnut sunchoke ricotta over beet soubise with curried greens 23.
Local Fish with rice pilaf, roasted turnips, spinach and sumac hollandaise 26.
Duck Breast with confit leg, mushrooms, arugula and Maine bean purée 28.
BT Burger: beef, lamb and goat patty with foie torchon, griddled onions and stewed fruit on focaccia 19.
Gruit-braised Chevon Goat with Anson Mills grits and creamed greens 27.
Rabbit and Mushroom Paella with dirty rice, peppers, sausage, leeks and escargots 29.
DESSERTS - 9.
Almond Pumpkin Tart
Carrot Crème Brulée
with ginger oat crisps and herb poached pear
Dark Chocolate Cake
with root beer sauce and vanilla bean pastry cream float
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29 Ceres Street, Portsmouth, NH • 603 431 0887 • firstname.lastname@example.org