Select Dinner Menu

FIRST

  • FINGERLING + FRISÉE SALAD gf + vg
    10
    Haricots Verts | Confit Garlic | Niçoise Olives | Parisian Vinaigrette
  • SHAVED VEGETABLE SALAD gf + vg
    10
    Chilled Quinoa | Dandelion Greens | Citrus | Miso-Ginger Vinaigrette
  • CRISPY BRUSSELS SPROUTS gf
    12
    Maple-Bacon Gastrique | Pickled Onions
  • CHARCUTERIE BOARD
    21
    Rotating Selection of Pioneer Valley Meats
    Chutney | House Pickles | Grilled Focaccia
  • TOMATO + CUCUMBER GAZPACHO v
    10
    Dill Horseradish Crema | Croutons
  • CONFIT PORK BELLY gf
    16
    Char Siu | Scallion | Cilantro | Cashews

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

  • MARINATED FLANK STEAK gf
    35
    Crispy Fingerlings | Fresno Chimichurri | Asparagus | Cippolini
  • TRUE NORTH SALMON gf
    33
    Sesame Glaze | Red Quinoa | Root Vegetables | Ginger | Scallion | Orange
  • MUSHROOM GALETTE v
    26
    Roasted Potatoes | French Mustard Vinaigrette | House Ricotta | Micro Salad
  • NOBLE BURGER
    18
    Pioneer Valley Bacon | Aged Cheddar | House Pickles | Lettuce | Tomato Brioche | Hand-cut Fries | Confit Garlic Aïoli
  • VIETNAMESE SAUSAGE SANDWICH
    17
    Banh Mi Slaw | Cilantro | Jalapeño | Spicy Mayonnaise | Brioche | Hand-cut Fries

KIDS

Served with hand cut fries or fresh fruit.

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

Ingredients are subject to change based upon season and availability.

Executive Chef Jeremy Lamoureux
Sous Chef Meghan Fairman

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