Dinner Menu

FIRST

  • LITTLE LEAF GREENS GF + V
    12
    Fresh Figs | Shaved Parmigiano-Reggiano | Cranberry | Walnut Gremolata | Pumpkin Vinaigrette
  • ROOT VEGETABLE SALAD VG + GF
    10
    Arugula | Mustard Vinaigrette | Pepitas
  • ROASTED BEETS v
    15
    50-Year Aged Sherry Vinegar | Basque Sheep Cheese | Fines Herbes | Citrus
  • SPANISH LANGOUSTINE GF
    20
    Chorizo Stoneground Grits | Red Eye Gravy | Apple-Lemon Espuma
  • CRISPY BRUSSELS SPROUTS V + GF
    15
    Burnt Orange Honey | Chives | Pickled Red Onion
  • PORK BELLY CONFIT GF
    16
    Sesame Tamari Glaze | Kimchi
  • CHARCUTERIE BOARD
    22
    Rotating Selection of Pioneer Valley Smoked Meats | Chutney | Artisanal Cheeses | House Pickles | Grilled Focaccia
  • CAULIFLOWER BISQUE VG + GF
    12
    Kale | Carrot | Parsnip | White Beans

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

  • CHOUCROUTE GARNIE gf
    36
    Smoked Pork Chop | Game Sausage | Brined Baby Potatoes | Braised Red Cabbage | Garlic Thyme Mustard
  • MAINE SEA SCALLOPS GF
    44
    Butternut Squash Risotto | Apple Beurre Noisette | Brussels Sprouts
  • BLACK COD LOIN GF
    42
    Vichyssoise | White Asparagus | Crispy Leeks | Golden Beet Relish | Amaranth
  • PORK TENDERLOIN GF
    34
    Crispy "Jamon Dirigo" | Sweet Potato Hash | Lardons | Carrot Emulsion | Stone Fruit Chutney
  • NEW YORK STRIP
    40
    Roasted Cippolini “Tarte Tatin” | Petit Root Vegetable Salad | Bordelaise
  • BUTTER-POACHED CHICKEN ROULADE
    32
    Mushroom-Thyme Duxelles | Fried Bread Pudding | Gem Lettuce | Anchovy Aïoli | Parmigiano-Reggiano Brodo
  • BRAISED FENNEL GF + VG
    29
    Cannellini Purée | Cumin Roasted Carrots | Fried Kale | Cauliflower | Fennel Pollen

KIDS

Served with hand cut fries or fresh fruit.

  • Chicken Tenders
    8
  • Cheeseburger
    12
  • Macaroni and Cheese
    6

NOBLE DRY AGE

  • RIBEYE
    SINGLE CUT 65 | DOUBLE CUT 95
    Roasted Fingerlings | Glazed Thumbelina 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.

Ingredients are subject to change based upon season and availability.

Executive Chef Meghan Fairman

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