M

Team@noviosbistro.com

(207) 945 5600

Make a Reservation

Team@noviosbistro.com

(207) 945 5600

Make a Reservation

The Menu

 We are offering table service by reservation Tuesday thru Saturday night.  We will expand our days of service as appropriate.   

Four Course Dinner $55

Add wine pairing for $30

Appetizers

Duck Confit Crostini | Cranberry & red onion jam with goat cheese 


Chowder | Butter poached Maine lobster, crisp potatoes, house cured bacon, & sherry béchamel.  

African Peanut Soup | Sweet potato, tomato, jalapeño & cilantro (VG) (GF)

Beef Tartare | Minced steak, shallot, capers with radish, spicy greens, mustard &. egg yolk.  Served on marrow bone with house bread.  (DF)

Salad

Fall Fried Goat Cheese “Salad” | Served with maple bacon jam & winter greens dressed with a pink peppercorn vinaigrette 

Crunch Salad | Shaved red cabbage, kale, carrots, scallions, dried cherries, toasted almonds & maple tahini dressing (VG) (GF)

Entrees

Atlantic Salmon | Chili & citrus crusted, served over bucatini with bacon, capers, tomatoes, shaved Brussel sprouts & wine butter sauce.  

Chef’s Steak | Herbs de Provence Hanger Steak served with potatoes dauphinoise & crispy pancetta Brussels sprouts (GF)

Duck Breast | Peppercorn red wine sauce, roasted rainbow carrots, parsnip puree & caramelized cipollini onion (GF)

Carrot “Noodles” | Shaved Brussels & fennel served with a white bean & cashew cream, eggplant croutons & garam masala walnuts (VG) (GF) 

Dessert

Creme Brûlée | Classic Creme Brûlée with orange zest (V) (GF)

Chocolate Pot de Creme | With Vespertino whipped cream and toasted pistachios (GF) (V)

Ice Cream | Peanut Butter Ice Crean served with marshmallow sauce and topped with peanut brittle (V)

Sorbet | Apple & Sparkling Cider (VG) (GF)

Current Dining Offerings

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