Menu
The Menu
We are offering table service by reservation and walk-in Monday thru Saturday night.
Guests sitting at the bar have an option of ordering the full four-course offering or à la carte.
We open at 5 PM and take our last seating at 8:30
Four Course Dinner | $70
First
Pork Belly | Maple glazed pork belly served over sweet potato puree with pickled fennel (GF) (DF) (NF)
Late Winter Soup | Potato & leek puree with chives & coconut milk (VG) (GF) (NF)
Maine Mussels | Half pound of Maine Mussels served in saffron Spanish broth with chorizo, tomatoes & house baguette (NF) (DF)
Crab Cake | Gulf of Maine Jonah Crab served with a peppadew pepper jam with lemon thyme aioli (GF) (DF) (NF)
Second
Grapefruit | Arugula, fresh grapefruit, crumbled goat cheese, candied pecans with mint vinaigrette (GF) (V)
Greens | Hearty winter greens, Anjou pear, apple, pomegranate, radish & cranberry vinaigrette VG) (GF) (NF)
Main
Bistro Steak | Seared tenderloin with demi-glace served with dauphinoise & roasted carrots (NF) (GF)
Tikka Masala | Chickpeas, peppers & potatoes marinated in coconut milk served over cilantro & lime rice (NF) (GF) (VG)
Chicken & Gnocchi | Lemon chicken thighs with ricotta gnocchi & asparagus cream (NF)
Halibut | Pan Seared with lemon honey burre blanc, fingerling potatoes & roasted broccolini (GF) (NF)
Short Rib Ragu | Slow braised short rib ragu served over house-made fresh pasta, balsamic reduction & grated parmesan (NF)
Desserts
Novio’s Mousse | Dark chocolate, chocolate shell, Cointreau whipped cream (GF) (V)
Cake | Upside-down banana cake with brown sugar salted caramel sauce (V) (NF)
Cheesecake | Traditional cheesecake with winter notes of cinnamon & allspice topped with candied carrots (NF) (V)
Sorbet | Tart cherry & mint sorbet with oat crumble (GF) (VG) (NF)