Four Course Dinner
$70. Table Service is 4 course dinner exclusively - Bar & Hightop guests have option of ordering À la carte
First Course
Late Winter Soup
Potato & leek puree with chives & coconut milk (VG) (GF) (NF)
Pok Belly
Maple glazed pork belly served over sweet potato puree with pickled fennel (GF) (NF)
Maine Mussels
Half pound of Maine Mussels served in saffron Spanish broth with chorizo, tomatoes & house baugette (NF) (DF)
Crab Cake
Gulf of Maine Jonah Crab served with a peppadew pepper jam with lemon thyme aioli (GF) (DF) (NF)
Second
Grapefruit Salad
Arugula, fresh grapeftuit, crumbled goat cheese, candied pecans with mint vinaigrette (GF) (V)
Greens
Hearty winter greens, Anjou pear, apple, pomegranate, radish & cranberry vinaigrette (VG) (GF) (NF)
Mains
Tikka Masala
Chickpeas, peppers & potatoes marinated in coconut milk served over cilantro & lime rice (NF) (GF) (VG)
Bistro Steak
Seared tenderloin with demi-glace served with dauphinoise & roasted carrots (NF) (GF)
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 Rags
Slow braised short rib ragu served over house-made fresh pasta, balsamic reduction & grated parmesan (NF)
Dessert
Novio's Mousse
Dark chocolate, chocolate shell, Cointreau whipped cream
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)
Cake
Upside down banana cake with brown sugar salted caramel sauce (V) (NF)
