Dinner Menu
FIRST
BREAD + BUTTER
6Oatmeal Molasses Bread | Normandy Butter | Herbs | Sea Salt | FloraLITTLE LEAF GREENS GF + V
12Fresh Figs | Shaved Parmigiano-Reggiano | Cranberry | Walnut Gremolata | Pumpkin VinaigretteROOT VEGETABLE SALAD VG + GF
10Arugula | Mustard Vinaigrette | PepitasROASTED BEETS v
1550-Year Aged Sherry Vinegar | Basque Sheep Cheese | Fines Herbes | CitrusWOOD EAR MUSHROOMS GF
16Parmigiano-Reggiano Stoneground Grits | Chorizo ButterCRISPY BRUSSELS SPROUTS V + GF
15Burnt Orange Honey | Chives | Pickled Red OnionPORK BELLY CONFIT GF
16Sesame Tamari Glaze | KimchiCHARCUTERIE + FROMAGE
22Rotating Selection of Pioneer Valley Smoked Meats | Chutney | Artisanal Cheeses | House PicklesCAULIFLOWER BISQUE VG + GF
12Kale | Carrot | Parsnip | White Beans
À LA CARTE
Pommes Purée
6Parmesan Dusted Frites
6Sautéed Broccolini
6Roasted Radish + Kale
6
Bread Service with Second
$3 Split Plate Fee
SECOND
CHOUCROUTE GARNIE gf
36Smoked Pork Chop | Game Sausage | Brined Baby Potatoes | Braised Red Cabbage | Garlic Thyme Mustardcioppino
40Daily Varieties of Fish + Shellfish | Fennel Radish Slaw | Aleppo Pepper | Smoked Tomato Broth | Grilled BreadBLACK COD LOIN GF
42Vichyssoise | White Asparagus | Crispy Leeks | Golden Beet RelishPORK TENDERLOIN GF
34Crispy "Jamon Dirigo" | Sweet Potato Hash | Lardons | Carrot Emulsion | Stone Fruit Chutneybraised short rib gf
36Mashed Sweet Potato | Romanesco | Pickled Red Onion | Red Wine ReductionBUTTER-POACHED CHICKEN ROULADE
32Mushroom-Thyme Duxelles | Fried Bread Pudding | Gem Lettuce | Anchovy Aïoli | Parmigiano-Reggiano BrodoBRAISED FENNEL GF + VG
29Cannellini Purée | Cumin Roasted Carrots | Brussels Sprouts | Pickled Beet Stems | Fennel Pollen
KIDS
Served with hand cut fries or fresh fruit.
Chicken Tenders
8Cheeseburger
12Macaroni and Cheese
6
NOBLE DRY AGE
TOMAHAWK
100DOUBLE RIBEYE
85SINGLE RIBEYE
65Brined Baby Potatoes | Cumin Roasted Carrots | Mushroom Cognac Cream8oz BURGER
36Brioche Bun | Jowl Bacon Jam | Arugula | Boursin Cheese | Duck Poutine Fries | Foie Gras Aïoli
About Dry Aging
PROCESS
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.
SOURCE
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.
TEMPERATURE
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.