M E N U

FOCACCIA SARDENAIRA | tomato | capers | Rockingham cheese

PORK & TUNA | green tomato | aioli | arugula

MUSHROOM PATE | Dunk’s mushrooms | pâté

SMOKED EEL CROQUETTES | garlic aioli | pea tendrils | green crab

BABY KALE SALAD | ricotta | wheat berries | lemon

APPLE SORBET

PUMPKIN PASTA | butternut | delicata | dark chocolate balsamic

LOBSTER BOUILLABAISSE | saffron | fennel | green crab

DUCK CONFIT | kale | potato | bacon | concord grape

CHOCOLATE BUTTERMILK PIE | apples | chocolate

about Local Roots...
a word from Chef GJ Overmars 

"First and foremost, farming is hard, especially here in New England where the seasons for doing so are short and intense.

Becoming sustainable and sourcing produce year round from local vendors is a bit of a challenge, especially as a Mediterranean restaurant, a cuisine with fresh produce at its core.

Our latitudes in New Hampshire are quite different from those in the Middle East, to say the least. There, the temperature very rarely goes under the freezing point and their growing season is about four months longer than ours. But with every new menu we seem to become a little more sustainable, thanks to the help of several local vendors and a highly creative staff. Additionally, we're sure that one day in the near future we will have 90% of our produce coming from local farmers.

One of the main reasons we created this dinner series is to show that it’s possible to do everything almost entirely local, or at least within a 50 mile radius. Furthermore, we felt our farmers deserved some much needed recognition.

To quote the wonderful Bourdain, “food may not be the answer to world peace, but it’s a start."