Dinner Menu

Served from five in the evening to nine

SOUPS

Door Crasher New England Clam Chowder
potato, celery, onion, bacon, fresh clams and cream, finished with herbs 9

French Onion Soup
grass-fed beef broth, caramelized onions, red wine, crostini, and melted gruyère 9

Seasonal Soup of the Day
whatever’s fresh and local 8

SALADS
Add: Grilled chicken breast 5 Salmon 7

Local Greens Salad
tender greens, grape tomato, cucumber, shaved radish, cider vinaigrette 6/10

Classic Caesar
romaine lettuce, focaccia croutons, shaved parmesan, Spanish white anchovies, house Caesar dressing 6/12

SMALL PLATES

Oak Barrel Olives
select, marinated, herbed olives 3

James Wells Wings
all natural, uniquely seasoned, crispy, with blue cheese dip, and celery and carrot sticks 13

Truffle Fries
our house cut Belgian fries with white truffle oil, shaved parmesan, and fresh herbs 9

Sweet Potato Fries
with rosemary salt 5
Add: maple syrup dip 1.5

Shrimp Cocktail
Atlas Farm heirloom tomatoes, Maplebrook Farm buratta chees, balsamic reduction, fair trade olive oil, sea salt 10

Shrimp Cocktail
USA white shrimp, gently poached and chilled, served with Champney’s cocktail sauce and lemon 12

Meat & Cheese Plate
assortment of fine charcuterie and local cheeses, whole grain crackers and accompaniments 19

CHAMPNEY’S FAVORITES

Grass-fed Beef Burger
served on a brioche bun with bibb lettuce, tomato, pickled red onion, and a dill pickle spear 14
your choice of cheddar, Swiss, or blue cheese
your choice of Belgian fries, sweet potato fries, greens salad

Champney’s Fish & Chips
fresh haddock dusted in local corn flour, golden fried, and served with Belgian fries, creamy apple slaw, and smoked onion remoulade 18

Thin Crust Pizza
Whole milk mozzarella, and your choice of tomato or pesto sauce 12

Against the Grain GF pizza crust available for +5
additional toppings for 1.5 each

  • more mozzarella
    caramelized onions
    spinach
    grilled chicken
  • pepperoni
    sautéed mushroom
    roasted red pepper

 

 

 

 

Lobster Roll
toasted brioche, crisp lettuce, garden herbs, and a touch of mayonnaise mp

DINNER ENTREES
French Cut Chicken Breast 
certified humanly raised, Ciesluk Farm sweet corn and edamame succotash, smashed golden potatoes, vegetable medley, chicken jus  27

Black Angus Beef Tenederloin
sous vide and seared medium rare, summer herb and pancetta meurette, asparagus, golden potato mash, 35

Faroe Island Salmon
apricot jalapeno glaze, verjus beurre blanc,,wild rice pilaf, today’s market vegetables 29

Gnocchi & Mushhrooms
pan browned ricotta gnocchi, Mycottera farm mushrooms, roasted red pepper coulis, fresh spinach, goat cheese 27


Chef de Cuisine: Ameer Whitmyer, Sous Chef: Joshua Rock

20% added to tables of six or more guests