Food
DINNER MENU - Wednesday, June 14, 2023
DETAILS
we will start taking t.h.e. takeout orders at 5pm wednesday - saturday. takeout will be available from 5pm-8pm. tonight's takeout menu is below.
*we source our beautiful ingredients in small batches. menu items are subject to change throughout the course of the evening.
Appetizers
T.H.E. FARMHOUSE BOARD21
elderberry & rhubarb jam | whole grain mustard | house pickles
house baked crackers
cabot cave aged clothbound cheddar | vermont | cow's milk | firm
fromager d'affinois | france | cow's milk | soft
bayley hazen blue | vermont | cow's milk | semi-firm
ADDITIONS
add any of the following items to your board
curry lamb lardo - north star farm lamb | curry powder | curing salt | 9
smoked duck pastrami - hardwood smoke | pastrami spices | 9
18-month aged emmentaler - switzerland | cow's milk | firm | 8
HIGHWATER FARM SUMMER CRISP SALAD14
highwater farm summer crisp lettuce | asparagus | t.h.e. radish | tri-color quinoa
fossil flower farm radish | confit garlic vinaigrette
SEARED GULF OF MAINE SCALLOPS16
sautéed nh mushroom company shiitake & king oyster mushrooms
sweet potato purée
VERMICELLI RICE NOODLE SALAD14
walnut oil | pickled carrot, celery, onion, & cucumber | cilantro | pulverized walnuts
SAUTEED 7-SPICE CHICKEN OYSTERS & SHISHITO PEPPERS14
warm spices | fenugreek mayonnaise | confit aged garlic paste | lime
ENTREES
VEGETARIAN FUSILLI CARBONARA32
house made fusilli pasta | peas | lemon | black pepper | pea tendrils
vegetarian carbonara sauce
CLASSIC STYLE RISOTTO DI PARMA32
sautéed brussels sprouts & asparagus | nh mushroom company oyster mushrooms
risotto | parmesan
add gulf of maine scallops | 10
HERB ROASTED ROBIE FARM CHICKEN BREAST36
celery root purée | celery heart salad | confit celery root
shallot & tarragon vinaigrette
HERB ROASTED CREEKSTONE FARM SIRLOIN49
celery root purée | celery heart salad | confit celery root
shallot & tarragon vinaigrette
PAN SEARED GULF OF MAINE BLUEFIN TUNA39
garlic sautéed bok choy | lemon-dressed coriander & carrot salad
carolina gold rice pilaf
Dessert
BENCH RISEN BEIGNETS9
"fancy french doughnuts"
two sugars & maldon sea salt
blueberry & white peppercorn coulis
MADAGASCAR VANILLA BEAN ICE CREAM6
not available for takeout
HOUSEMADE ENGLISH SEA SALT & DARK CHOCOLATE BAR8
- Jeffrey P. Fournier ~ Chef / Owner
- Kate M. Fournier ~ Owner
- Leslie Baima ~ Manager
- Collette L. Chretien ~ Sous Chef
- Philip K. Fournier ~ Director of Operations
*Before placing your order, please inform your server if a person in your party has a food allergy.
*Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness.