Fried Almonds, Olives and Garlic 6.
Cured Steelhead Trout with sorrel and pea soup 7.
Radishes with fava hummus and vinegar chickpea crackers 6.
Octopus with olives, cardoon and meyer lemon aioli 9.
Chef’s Meze Plate: a daily assortment of three little dishes in one 13.
Three Little Pigs: our daily charcuterie with mustard, pickle and toast 14.
Snail and Celery Ragout over truffled mushroom risotto 12.
Fried Oysters with chicory, chickpeas, sundried tomatoes and rosemary-juniper vinaigrette 13.
Maine Mussels steamed in absinthe tomato cream sauce with chervil vermicelli and bottarga 16.
Trio of Vegetable Croquetas with braised trevisano and spicy carrot pecan romesco 11.
CHEESES [2 ounces]
Our cheese selection changes frequently, this is a sample of what we offer
Bruléed Crottin–Vermont Creamery, Websterville, VT – Pasteurized goat’s milk, fresh, floral and lemony
paired with meyer lemon marmalade
Moody Blue–Roth Creamery, Monroe, WI – Pasteurized cow’s milk, creamy and subtly smoked
paired with drunken dried cherries
Ascutney Mountain Tomme– Hartland, VT – Raw sheep’s milk, nutty, grassy and sweet
paired with pistachio-fennel pesto
1 cheese $11 2 cheeses $13 3 cheeses $15
SALADS & SOUPS
Kale Caesar with polenta croutons, anchovy aioli, bacon lardons and parmesan 12.
Sautéed Rock Shrimp and red quinoa with claytonia, Moroccan vinaigrette and yogurt 12.
Escarole and Spring Garlic Soupe au Pistou with romesco bruschetta 9.
Softshell Lobster Etouffée Soup with rice 13.
Jacketed Sweet Potato stuffed with lentil dal, served with spiced yogurt cheese, caramelized onion and blood orange 18.
Dayboat Monkfish with saffron roasted fennel, spinach and potatoes in olive-tomato fumet 26.
Duck Breast with Seville orange glaze, toasted farro risotto and mustard greens 26.
Archer Angus Hanger Steak with frites, claytonia, radishes and malt aioli 32.
Braised and Glazed North Star Lamb Shortrib with parsnip gnocchi, favas and radicchio gremolata 24.
Paella: monkfish, salmon, rabbit chorizo, mussels and rock shrimp simmered with peppers and saffron rice 34.
DESSERTS - 9.
Turkish Coffee Pudding with orange blossom whipped cream
and almond biscotti
Oatmeal Cream Pies
with butterscotch sauce and amaretto soaked apricots
Chocolate Cherry Bombe
with meringue and chocolate ganache
Pistachio Lime Bavarian
Banana Crusted Fried Pineapple
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 • firstname.lastname@example.org