Fried Almonds, Olives and Garlic 6.
Sautéed Foraged Mushrooms with Carpano Antica and crispy kale 7.
House-smoked Pork Belly with chowdered potatoes and blue potato chips 8.
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.
Seared Foie Gras on flambéed pecan apple ring with truffled beet marmalade 19.
Catalan Fish Fry with winter slaw and saffron aioli 13.
Chickpea Crepe filled with North Star Farm lamb and goat cheese on a warm fruit and turnip salad 15.
Ricotta, Beet and Spinach Terrine with hazelnut nougat and sour orange gastrique 11.
CHEESES [2 ounces]
Our cheese selection changes frequently, this is a sample of what we offer
Cremont – Vermont Butter & Cheese Creamery, Websterville, VT – Pasteurized cow and goat’s milk, creamy, bloomed rind
paired with plum gelée
Roquefort – France – Raw cow’s milk, unctuous, luxurious blue-veined classic
Paired with salted chocolate caramel
Clothbound Cheddar – Grafton Village, Grafton, VT – Raw cow’s milk cheddar, tangy, rich and sharp
paired with spicy crabapple-pepper jelly
1 cheese $11 2 cheeses $13 3 cheeses $15
SALADS & SOUPS
Kale Caesar with squash croutons, anchovy aioli, bacon lardons and parmesan 12.
Heirloom Winter Spinach with pomegranate mustard gastrique, brown butter, poached egg and pickled red onion 9.
White Gate Turkey and Bulghur Dumpling Soup with beluga lentil, cardoon and ginger 9.
Holiday Beet Borscht with crispy beef, nigella and preserved lemon crème fraiche 11.
Jacketed Sweet Potato stuffed with lentil dal, served with spiced yogurt cheese, caramelized onion and pomegranate 17.
NH Community Fish with wilted spinach, three rice pilaf and cranberry-pecan beurre 26.
Duck Breast with Seville orange glaze, toasted farro risotto and mustard greens 26.
Archer Angus Beef Shortrib glazed with balsamic and orange, with turnip polenta, Brussels sprouts and fried shallots 27.
Cassoulet: Provencale pork and bean stew with duck confit, sausage and Baer’s flageolet beans 25.
Upland Carpetbagger: Archer Filet with fried sweetbreads, whipped béarnaise and sunchoke mashed potato 36.
Bay Scallops and bacon with beet fettucine, spinach, figs and carrot alfredo 27.
DESSERTS - 9.
Chestnut Cheesecake with English Shortbread almond brittle and mulled wine soaked grapes
Phyllo Cigars with Warm Brandied Fruit
and honey goat cheese dip
Chocolate Peanut Butter Cookie Sandwich pretzel ganache
and mocha milk
Cranberry Streusel Bar
Local Pear Crème Brulée
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