Dinner Menu
Items, Ingredients and Pricing are subject to change based upon season and availability.
FIRST
BREAD + BUTTER
7Oatmeal Molasses Bread | Normandy Butter | Herbs | Sea Salt | Flora (V)GEM LETTUCE SALAD
10Pickled Celery | Radish Variations | English Cucumber | Crispy Shallots | Hibiscus Vinaigrette (GF + VG)NATIVE MAINE MUSSELS
20Thyme Mustard | Pickled RampsWILD SPRING MUSHROOMS
18Asparagus Tips | Spring Peas | Fiddleheads | Dandelion Greens |Sesame ConeFuzzy Udder Creamery Chèvre | Preserved Lemon | Normandy Butter (V)FRIED BRUSSELS SPROUTS
15Miso-Tangerine Vinaigrette | Sesame Seeds (GF + VG)CRISPY PORK BELLY
16Blueberry Gastrique | Pickled Red Onion | Fresno (GF)CHARCUTERIE + FROMAGE
22Rotating Selection of Pioneer Valley Smoked Meats | Chutney | Artisanal Cheeses | House PicklesASPARAGUS BISQUE
13Truffle | Parmigiano-Reggiano | Grilled Crostini (V)
À LA CARTE
Pommes Purée
6Parmesan Dusted Frites
6Sautéed Broccolini
6Roasted Radish + Kale
6
Bread Service with Second
$3 Split Plate Fee
SECOND
PAN-SEARED DUCK CONFIT
37Cassoulet | White Beans | Wild Boar Sausage | Smoked Pork Herbed Breadcrumbs | ParsleyPAN-SEARED WILD ALASKAN SALMON*
43Roasted Radishes | French Green Lentils | Ramps | Morels | Microgreens Salad | Sherry Cask-finished Spanish Olive Oil (GF)HAND-CUT FETTUCCINE
45Lobster | Shrimp | Truffle | Spring Peas | Antica Torino Vermouth BéchamelLAMB CHOPS*
40Smashed Fingerlings | Curry Roasted Carrots | Wild Fennel | Harissa | Ginger Cilantro Coconut Yogurt (GF)CRISPY SKIN CHICKEN
32Mushrooms | Butter-poached Leek | Asparagus | Wild Rice | Bourbon Mustard Cream (GF)KING OYSTER MUSHROOMS
29Spring Dug Parsnip Caponata | Caramelized Cippolini Onions Chili Roasted Walnuts | Carrot Purée | Miso (GF + VG)
KIDS
Served with hand cut fries or fresh fruit.
Chicken Tenders
8Cheeseburger
12Macaroni and Cheese
6
NOBLE DRY AGE
Due to the nature of creating Dry Age Meat, below is a sample menu.
Please call 207-607-4040 to inquire about our current Dry Age Menu offerings.
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.
Items, Ingredients and Pricing are subject to change based upon season and availability.
vg – vegan | v – vegetarian | gf – gluten free
*The consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illnessThe consumption of raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illnessz