BREAD + BUTTER6Oatmeal Molasses Bread | Normandy Butter | Herbs | Sea Salt | Flora
LITTLE LEAF GREENS GF + V12Fresh Figs | Shaved Parmigiano-Reggiano | Cranberry | Walnut Gremolata | Pumpkin Vinaigrette
ROOT VEGETABLE SALAD VG + GF10Arugula | Mustard Vinaigrette | Pepitas
ROASTED BEETS v1550-Year Aged Sherry Vinegar | Basque Sheep Cheese | Fines Herbes | Citrus
WOOD EAR MUSHROOMS GF16Parmigiano-Reggiano Stoneground Grits | Chorizo Butter
CRISPY BRUSSELS SPROUTS V + GF15Burnt Orange Honey | Chives | Pickled Red Onion
PORK BELLY CONFIT GF16Sesame Tamari Glaze | Kimchi
CHARCUTERIE + FROMAGE22Rotating Selection of Pioneer Valley Smoked Meats | Chutney | Artisanal Cheeses | House Pickles
CAULIFLOWER BISQUE VG + GF12Kale | Carrot | Parsnip | White Beans
À LA CARTE
Parmesan Dusted Frites6
Roasted Radish + Kale6
Bread Service with Second
$3 Split Plate Fee
CHOUCROUTE GARNIE gf36Smoked Pork Chop | Game Sausage | Brined Baby Potatoes | Braised Red Cabbage | Garlic Thyme Mustard
cioppino40Daily Varieties of Fish + Shellfish | Fennel Radish Slaw | Aleppo Pepper | Smoked Tomato Broth | Grilled Bread
BLACK COD LOIN GF42Vichyssoise | White Asparagus | Crispy Leeks | Golden Beet Relish
PORK TENDERLOIN GF34Crispy "Jamon Dirigo" | Sweet Potato Hash | Lardons | Carrot Emulsion | Stone Fruit Chutney
braised short rib gf36Mashed Sweet Potato | Romanesco | Pickled Red Onion | Red Wine Reduction
BUTTER-POACHED CHICKEN ROULADE32Mushroom-Thyme Duxelles | Fried Bread Pudding | Gem Lettuce | Anchovy Aïoli | Parmigiano-Reggiano Brodo
BRAISED FENNEL GF + VG29Cannellini Purée | Cumin Roasted Carrots | Brussels Sprouts | Pickled Beet Stems | Fennel Pollen
Served with hand cut fries or fresh fruit.
Macaroni and Cheese6
NOBLE DRY AGE
SINGLE RIBEYE65Brined Baby Potatoes | Cumin Roasted Carrots | Mushroom Cognac Cream
8oz BURGER36Brioche Bun | Jowl Bacon Jam | Arugula | Boursin Cheese | Duck Poutine Fries | Foie Gras Aïoli
About Dry Aging
Dry Aging is the natural process of exposing primal cuts of meat to oxygen and humidity to encourage both environmental and internal enzymes to break down molecular chains of proteins. The result is an elevated and more complex flavoured meat with a tender texture.
Established in 2017, Pioneer Valley is situated in Boothbay Harbor, where their meat comes from sustainable and conscientious sources. Renowned Chefs and owners, JD and Meghan Fairman, then use their knowledge of classical, old-world techniques and modern flavour profiles to create hand-crafted, smoked, and cured products of superb quality. We are proud to showcase them here at Noble.
Although all temperatures can be accommodated, it is recommended due to the nature of Dry Age Meat to serve these cuts at either RARE, MEDIUM RARE, or MEDIUM to maintain quality. To ensure your satisfaction please consider other beef options if a higher temperature is desired.
Ingredients are subject to change based upon season and availability.