Seasonal Menus, Crafted with Intention
We bring together seasonal ingredients, comforting flavors, and a welcoming atmosphere that invites you to slow down and stay awhile. Inspired by French, Mediterranean, and Asian influences, our menus offer a fresh perspective on Concord, NH restaurants, with thoughtfully prepared dishes, curated pairings, and warm hospitality at the center of every meal.
Our Menu
Lunch
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
Soups, Salads, & Small Bites
+ add a protein: chicken $8, *steak $12, *salmon $12
Ask your server for the current seasonal soup.
With pita and fresh seasonal vegetables
House made dressing, white anchovies, croutons
Ask your server for current flatbread
Ask your server for the current seasonal salad.
Sandwiches
Served with fries or mixed greens
House Russian dressing, sauerkraut, corned beef and swiss on rye
Topped with Manchego, serrano ham and house aioli
Slow cooked pork, glazed ham, swiss cheese, house pickles, and mustard.
Regular or spicy, fried chicken breast with house pickles and aioli.
Bowls & Plates
+ add a protein: chicken $8, *steak $12, *salmon $12
Warm italian farro tossed with blistered tomatoes, artichokes, shaved fennel Castelvetrano olives.
Fluffy quinoa with roasted sweet potato, broccolini, pickled red onion, and turmeric tahini dressing
Seasonal veg and potatoes
Dinner
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
Starters
Silky pea soup with ramp and mint, topped with fried snow peas.
Crispy polenta croquette with wensleydale and salmon topped with lemon dill aioli over a bed of arugula.
House made caesar dressing; served with white anchovies.
Mint and pea puree, asparagus, ricotta, lemon zest and balsamic glaze.
French breakfast radishes dipped in house made cultured butter with flaky herb salt bergamot marmalade and baguette.
Mains
Ramp pesto, with cherry tomatoes and wild mushrooms, topped with grated manchego.
Bourbon marinated teris major, served with duck fat mashed potatoes, early spring veg, & chimichurri.
Served over sunchoke puree with early spring veg and an orange black tea gastrique.
Cheeseburger topped with Manchego cheese serrano ham and house aioli, served with fries.
Oven roasted lamb with pistachio dukkah, moroccan lentils, and blistered cherry tomatoes.
Corned beef, house Russian dressing, sauerkraut, Swiss cheese on rye, served with french fries.