Dinner Menu

Appetizers

• Roasted Pumpkin Soup
  
  Spiced Date Cake, Maple Tahini, Candied Squash, Date Molasses 10
• D’anjou Pear Salad
  
  Pear Butter, Figs, Black Walnuts, Frisee, Blue Cheese, Fig Vincotto 14
• Path Valley Beet Salad
  
  Lemon Tahini, Citrus, Pomegranate, Goat Cheese, Almond Crumble 14
• Crispy Cauliflower
  
  Dill Tzatziki, Aleppo Pepper, Pickled Cauliflower, Za’atar 12
• Hummus Tahini
  
  Braised Lamb, Japanese Eggplant, Pine Nuts, Sumac Onions, Urfa Chile 15
• Portuguese Octopus
  
  Z’hug Marinade, Herb Tahini, Chickpeas, Pistachio, Preserved Lemon 17
• Duck Liver Pate
  
  Pickled Cranberries, Almond Oat Crust, Port Wine Gel, Mishmish 15
• Braised Lamb Meatballs
  
  Potato Puree, Spinach, Crispy Shallot & Parmesan Cheese 16

Entrées

• Sauteed Atlantic Salmon
  
  Medjool Date, Farro, Kale, Butternut Squash, Balsamic Gastrique 28
• Pan Seared Barramundi
  
  Sweet Potato Tahini, Freekeh, Maitake, Swiss Chard, Pomegranate 30
• Sautéed Sea Scallops
  
  Butternut Squash, Brussel Sprouts, Apples, Bacon Date Vinaigrette 36
• Amish Chicken
  
  Couscous, Carrots, Green Olives, Almonds, Preserved Lemon Jus 29
• Spiced Duck Confit
  
  Burnt Orange Glaze, Crimson Lentils, Tuscan Kale, Ras el Hanout 34
• Pumpkin Ravioli
  
  Ricotta Cheese, Pumpkin Seeds, Spiced Chestnuts, Brown Butter 26
• Bistro Steak Au Poivre
  
  Potato Puree, Spinach, Mushroom Marmalade, Green Peppercorn Sauce 34
• Grilled Swordfish
  
  Olive Emulsion, Haricot Verts, Fingerlings, Piquillo Tomato Vinaigrette 35

Cheese

6 Per Ounce

• Manchego
  
  Sheep’s Milk, Spain 6 Per Ounce
• Buttermilk Bleu
  
  Cow’s Milk, Wisconsin 6 per ounce
• Bijou
  
  Goat’s Milk, Vermont 6 per ounce

Lunch Menu

Appetizers

• Roasted Pumpkin Soup
  
  Spiced Date Cake, Maple Tahini, Candied Squash, Date Molasses 10
• D’anjou Pear Salad
  
  Pear Butter, Figs, Black Walnuts, Frisee, Blue Cheese, Fig Vincotto 14
• Path Valley Beet Salad
  
  Lemon Tahini, Citrus, Pomegranate, Goat Cheese, Almond Crumble 14
• Crispy Cauliflower
  
  Dill Tzatziki, Aleppo Pepper, Pickled Cauliflower, Za’atar 12
• Romaine Caesar Salad
  
  Torn Croutons, Shaved Parmesan, Marinated Anchovies 14
• Portuguese Octopus
  
  Z’hug Marinade, Herb Tahini, Chickpeas, Pistachio Preserved Lemon 17
• Duck Liver Pate
  
  Pickled Cranberries, Almond Oat Crust, Port Wine Gel, Mishmish 15
• Braised Lamb Meatballs
  
  Potato Puree, Spinach, Crispy Shallot & Parmesan Cheese 16
• Turn any of our appetizer salads into an Entrèe with Chicken or Salmon $19 Shrimp or Scallops $24
  

Entrees

• Grilled Chicken Sandwich
  
  Dill Tzatziki, Pickled Onions, Cilantro, & Persian Cucumber 17
• Randall Lineback Burger
  
  Local Ruby Veal, Amish Cheddar, Smoked Tomato Jam, Arugula 18
• Salmon Burger
  
  Paprika Aioli, Spicy Herb Salad, Sliced Tomato & Red Onion 17
• Crispy Falafel Salad
  
  Lemon Tahini, Freekeh, Sumac Onions, Arugula, Cucumber, Mint 17
• Spinach Crepes
  
  Gruyere, Summer Squash Ratatouille, Creme Fraiche Mornay 18
• Seafood Pappardelle
  
  Shrimp, Mussels, Chorizo, Spinach, Chickpeas, Piquillo Vinaigrette 22
• Sautéed Salmon
  
  Medjool Date, Farro, Kale, Roasted Fennel, Balsamic Gastrique 24
• Pumpkin Ravioli
  
  Ricotta Cheese, Pumpkin Seeds, Spiced Chestnuts, Brown Butter 18

Wines by the Glass

Champagne & Sparkling

• Prosecco, Lamarca, D.O.C., Italy
  
  NV 12
• Cava, Brut Rose, Biutiful, Spain
  
  12
• Biutiful, Brut Nature, Cava Brut, Spain
  
  NV 12

Whites

• Pinot Grigio, Benvolio, Italia '14
  
  10
• Sauvignon Blanc, Matanzas Creek, Sonoma County, California '13
  
  13
• Albarino, Rias Baixas, Vina Cartin, Spain '15
  
  12
• Pinot Gris, Willakenzie Estate, Willamette Valley, Oregon '15
  
  15
• Sancerre, La Crele, Thomas & Fills, France '15
  
  15
• Riesling, Galerie Terracea, Napa Valley, California '16
  
  15
• Chenin Chardonnay, Domaine Du Tariquet, France '16
  
  13
• Chardonnay, Byron by Nielson, Santa Barbara, California '14
  
  14
• Burgundy, Macon La Roche Vineuse, Syvaine & Normand, France '15
  
  15

Rosé

• Coteaux D’Aix En Provence, Domaine Sarragousse, France '15
  
  12

Reds

• Cótes du Rhone, Domaine Galevan, “Paroles de Femme” France '13
  
  15
• Bourgogne, Pinot Noir, Vieilles Vignes, Cote-D’Or, France '14
  
  17
• Bordeaux, Chateau De Cazenove, Macua, France '10
  
  15
• Malbec, Perlita, Argentina '14
  
  11
• Bordeaux, Chateau Laplagnotte-Bellevue, Saint Emilion, France '14
  
  19
• Zinfandel, Seghesio Family Vineyards, Sonoma County, California '15
  
  17
• Carmenere,Alcance, Gran Reserva, Valle Del Maule, Chile '10
  
  13
• Pinot Noir, Byron, Santa Barbara County, California '13
  
  14
• Cabernet Sauvignon, Arrowood, Sonoma County, California '12
  
  15

Port, Dessert and Sherry

• Muscat de Rivesaltes, Chateau de Caladroy, Belesta
  
  2009 13
• Taylor Fladgate
  
  10yr 15
• Graham Tawny Port
  
  20yr 22
• Dry Sack Sherry
  
  12

Bottle Beers

• Jailbreak Feed the Monkey
  
  6
• Jailbreak Poor Righteous IPA
  
  7
• Jailbreak Infinite Amber
  
  7
• Stella Artois
  
  7
• Miller Lite
  
  5
• Allagash Saison
  
  9
• Allagash 'White'
  
  10
• Antigoon by Robert Wiedmaier
  
  11
• Orval Trappist
  
  15

Brunch Menu

Sunday Brunch

In addition to our Lunch Menu, enjoy Sunday Brunch Specials

• Butternut Squash Quiche
  
  Applewood Smoked Bacon, Spinach, Caramelized Onions, Goat Cheese 16
• Pastrami Smoked Salmon Benedict
  
  Wilted Spinach, Caramelized Onions, Poached Eggs, Dill Hollandaise 16
• Israeli Breakfast
  
  Grilled Pita Bread, Hummus Tehina, Marinated Beets, Chickpeas, Sumac Onions, Poached Eggs, Za’atar 16
• Spinach and Mushroom Frittata
  
  Shiitake and Oyster Mushrooms, Roasted Peppers, Gruyere Cheese, Mixed Green Salad 16
• Farm Fresh Scrambled Eggs
  
  Chicken Fennel Sausage or Bacon, Toasted Brioche, Fingerling Potatoes 16
• Caramelized Challah French Toast
  
  Spiced Honeycrisp Apples, Chocolate Halvah, Candied Hazelnuts, Amish Maple Syrup 15

Cocktail Menu

Craft Cocktails

• Afternoon Tea
  
  Black Fig Vodka, Earl Grey Tea Syrup, Clementine 14
• A Walk in the Woods
  
  Elijah Craig Bourbon, Demerara, Barrel Aged Bitters, Smoked Cherrywood 15
• For Your Eyes Only
  
  El Silencio Mezcal, Yellow Chartreuse, Aperol, Lime 14
• Titan
  
  Four Roses Bourbon, Averna, Apricot Preserves, Bubbles 13
• Demeter
  
  Far North Solveig Gin, Green Chartreuse, Lime, Mint Leaves 13
• The Remedy
  
  El Jimador Reposado Tequila, Lemon, Agave, Grapefruit and Lemon Bitters 12
• The Harvest
  
  Chicago Vodka, Spiced Honey Crisp Apple, Lemon, Cider, Ginger Beer 13
• Rebel Yell
  
  Cedar Infused Gin, Carrot & Apple Shrub, Fernet Branca, Lemon, Ginger 14
• Rum Fashioned
  
  Old Cockspur Rum, Maple Syrup, Angostura, Sea Salt 14
• The Inside Job
  
  Bulleit Bourbon, Maraschino Liqueur, Demerara, Absinthe Rinse 14

Happy Hour By the Bar 4 PM- 6 PM Monday to Friday.

Happy Hour Small Plates

• Hummus Tehina
  
  Soom Tahini, Marinated Chickpeas, Aleppo Pepper, Grilled Pita Bread 4
• Crispy Cauliflower
  
  Dill Tzatziki, Pickled Cauliflower, Za’atar 4
• Crispy Falafel Salad
  
  Green Tahini, Cucumber, Arugula, Frisee, Torn Mint 5
• Charred Brussel Sprouts
  
  Medjool Date Puree, Bacon Vinaigrette, Goat Cheese, Silan 5
• Skewer of Z’hug Marinated Chicken
  
  Lemon Tahini, Freekeh Tabbouleh, Sumac Onions 5
• Skewer of Pomegranate Glazed Atlantic Salmon
  
  Hand Rolled Couscous, Stewed Chickpeas 6
• Grilled Paprika Spiced Shrimp
  
  Sweet Potato Tahini, Maitake Mushrooms, Swiss Chard, Pomegranate Molasses 7

Happy Hour Drinks

• Wine By the Glass
  
  Ask about or House Selected Red & White's 6
• Rail Drinks
  
  Select Rail drinks for $6 6
• $2 off all Beers
  

Freemark Abbey Wine Dinner Nov 7th at 6:30 PM

Amuse - [ Crudo of Hamachi ]

Green Apple Mustard, Pink Peppercorn, Daikon Radish, Yuzu Gelee

• Wine Pairing *
  
  Sauvignon Blanc, Freemark Abbey, Napa Valley CA, 2017

First Course - [ Lobster Raviolo ]

Sweet Potato Puree, Roasted Chestnut, Orange Confit, Vanilla Beurre Blanc

• Wine Pairing *
  
  Chardonnay, Freemark Abbey, Napa Valley CA, 2016

Second Course - [Herb Roasted Breast of Hudson Valley Squab]

Crispy Confit, Heirloom Carrots, Mulled Cranberries, Swiss Chard, Foie Gras Emulsion

• Wine Pairing *
  
  Merlot, Freemark Abbey, Napa Valley CA, 2014

Third Course - [ 48 Hour Braised Beef Shortrib ]

Red Wine Polenta, Shiitake Marmalade, Pickled Sweet Peppers, Pimenton Jus

• Wine Pairing *
  
  Red Wine Polenta, Shiitake Marmalade, Pickled Sweet Peppers, Pimenton Jus // Cabernet Sauvignon, Freemark Abbey, Napa Valley CA, 2012

Dessert - [ Brillat Savarin in Phyllo ]

D’Anjou Pear, Sicilian Pistachio, Red Onion Chutney, Mishmish Spice

• Wine Pairing *
  
  Viognier, Freemark Abbey, Napa Valley CA, 2017

Dessert

Dessert

Dessert

• Dark Chocolate & Halvah Mousse Bombe
  
  Smoked Cinnamon Marshmallow, Graham Cracker Crumble Caramelized Banana Ice Cream 12
• Warm Spiced Rum Cake
  
  Roasted Pineapple, Passion Fruit Caramel Mango Cremeux, Toasted Coconut Sorbet 12
• Pumpkin Spiced Knafeh
  
  Maple Tahini, Candied Pumpkin Seeds, Ricotta, Gingersnap Ice Cream 12
• Greek Yogurt Malabi Custard
  
  Poached D’Anjou Pear, Candied Almonds, Crystalized Honey, Crispy Phyllo, Champagne Pear Sorbet 12
• House Made Ice Cream & Sorbet
  
  Chocolate, Vanilla, Caramelized Banana, Pear Sorbet, or Coconut Sorbet 3 per scoop