Fried Almonds, Olives and Garlic 6.
Marinated Frites and Moules 8.
Pan-fried Foie Gras Pound Cake with marrow butter and dressed cress 9.
Fried Farm Egg over sautéed mushrooms and leeks with baby kale chips 6.
Chef’s Meze Plate: a daily assortment of three little dishes in one 13.
Local Dayboat Fish Sandwich with za’atar tartar sauce and Jean’s spinach on potato bread with root chips 11.
Chicken-fried Pork Steak with spring parsnip potato hash, braised greens and cazador gravy 14.
Fresh Maine Crabmeat on a polenta cake with pea shoots, asparagus emulsion, early morels and tomato vinegar 15.
Smoked King Salmon on blue corn blini with nettle purée and caper-shallot crème fraîche 12.
Fettucine Primavera tossed with butter-poached fiddleheads, treviso radicchio, peas and carrots in a parmesan yellow pepper cream sauce 11.
CHEESES [2 ounces]
Our cheese selection changes frequently, this is a sample of what we offer
Chebris – Onetik, Macaye, Spain – Aged goat’s milk mountain tomme, firm with caramel notes
paired with spicy citrus fig marmalade
Bayley Hazen – Jasper Hill Farm, Greensboro, VT – Pasteurized cow’s milk blue, crumbly yet creamy
paired with pear chutney
Taleggio— Lombardi, Italy — Pasteurized cow’s milk, semi-soft, washed rind, slightly tangy with a fruity finish
paired with drunken dates
1 cheese $11 2 cheeses $13 3 cheeses $15
SALADS & SOUPS
Warm Duck Confit Salad with local spinach, celery and radish in a sesame beet dressing 13.
Garen's Greens with pickled ramps, fried ricotta and a truffled ramp vinaigrette 12.
Hake and Scallop Chowder with smoked fatback, celeriac and potatoes, garnished with pork lardons 9.
Rhubarb and Chicken Dumpling Soup with crottin brûlée and shaved artichoke 9.
Truffled Wild Mushroom Arancini with molten cheese core, served with sautéed escarole and tomato date sauce 18.
Stuffed Chicken Leg with assorted rabes, chickpea fried olives and dill yogurt 23.
Archer Angus Bistro Steak Frites with dressed wild greens and mushroom leek butter 29.
Skillet Baked Ricotta Gnocchi with eggplant caponata and béchamel 19.
Butter-poached Monkfish with pinenut black venus rice and parsnip-potato puree 25.
Lamb and Fava Bean Ragout Stuffed Pepper with charred cipollini and sweet potato purée 26.
Fez Fish Stew: assorted locally landed fish and Maine mussels simmered with chickpeas and fennel, served with Tunisian couscous in a spicy saffron tomato broth 26.
DESSERTS - 8.
Meyer Lemon Cake Roll
with rhubarb sauce and candied mint
with almond macaroon crust, nut crisp and pineapple sauce
Olive Oil Cake with whipped sweet ricotta, marsala prune jam and shaved dark chocolate
Maple Walnut Tart
Dark Chocolate Cheesecake
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