Dinner Menu


Items, Ingredients and Pricing are subject to change based upon season and availability.

FIRST

  • BREAD + BUTTER
    7
    Oatmeal Molasses Bread | Normandy Butter | Herbs | Sea Salt | Flora (V)
  • GEM LETTUCE SALAD
    10
    Pickled Celery | Radish Variations | English Cucumber | Crispy Shallots | Hibiscus Vinaigrette (GF + VG)
  • NATIVE MAINE MUSSELS
    20
    Thyme Mustard | Pickled Ramps
  • WILD SPRING MUSHROOMS
    18
    Asparagus Tips | Spring Peas | Fiddleheads | Dandelion Greens |Sesame ConeFuzzy Udder Creamery Chèvre | Preserved Lemon | Normandy Butter (V)
  • FRIED BRUSSELS SPROUTS
    15
    Miso-Tangerine Vinaigrette | Sesame Seeds (GF + VG)
  • CRISPY PORK BELLY
    16
    Blueberry Gastrique | Pickled Red Onion | Fresno (GF)
  • CHARCUTERIE + FROMAGE
    22
    Rotating Selection of Pioneer Valley Smoked Meats | Chutney | Artisanal Cheeses | House Pickles
  • ASPARAGUS BISQUE
    13
    Truffle | Parmigiano-Reggiano | Grilled Crostini (V)

À LA CARTE

  • Pommes Purée
    6
  • Parmesan Dusted Frites
    6
  • Sautéed Broccolini
    6
  • Roasted Radish + Kale
    6
Bread Service with Second
$3 Split Plate Fee

SECOND

  • PAN-SEARED DUCK CONFIT
    37
    Cassoulet | White Beans | Wild Boar Sausage | Smoked Pork Herbed Breadcrumbs | Parsley
  • PAN-SEARED WILD ALASKAN SALMON*
    43
    Roasted Radishes | French Green Lentils | Ramps | Morels | Microgreens Salad | Sherry Cask-finished Spanish Olive Oil (GF)
  • HAND-CUT FETTUCCINE
    45
    Lobster | Shrimp | Truffle | Spring Peas | Antica Torino Vermouth Béchamel
  • LAMB CHOPS*
    40
    Smashed Fingerlings | Curry Roasted Carrots | Wild Fennel | Harissa | Ginger Cilantro Coconut Yogurt (GF)
  • CRISPY SKIN CHICKEN
    32
    Mushrooms | Butter-poached Leek | Asparagus | Wild Rice | Bourbon Mustard Cream (GF)
  • KING OYSTER MUSHROOMS
    29
    Spring 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
    8
  • Cheeseburger
    12
  • Macaroni 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*
    100
  • DOUBLE RIBEYE*
    85
  • SINGLE RIBEYE*
    65
    Brined Baby Potatoes | Cumin Roasted Carrots | Mushroom Cognac Cream
  • 8oz BURGER*
    36
    Brioche 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

Executive Chef Meghan Fairman
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DRINKS
DESSERT