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

Spinach & Oysters
corn flour fried oysters over baby spinach, with marinated mushrooms, warm bacon, red onion,red wine vinaigrette 10/14

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

Fried Oysters
corn flour crusted with smoked onion remoulade and house pickled vegetables 15

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

Pork Poutine
maple-braised pork with cheddar curds on top of house cut Belgian fries 13

Grilled Asparagus
sherry pickled mushrooms, preserved egg yolk, lemon aioli, chupentinho peppers, toasted almonds 11

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, confit garlic, gaufrette carrot, picked fiddlehead ferns, smashed golden potatoes, today’s market vegetables  27

Black Angus Beef Tenederloin
sous vide and seared medium rare, green peppercorn brandy sauce, asparagus, golden potato mash, today’s market vegetables 35

Faroe Island Salmon
chive aigrelette sauce, espellette pepper rub, toasted hazelnuts,wild rice pilaf, today’s market vegetables 29

Gras & Tag
shaved asparagus, tagliatelle pasta, Mycottera farm mushrooms, roasted tomatoes, garlic white wine sauce, smoked mozzarella 27

Grilled White Shrimp
USA caught shrimp, green calypso marinade, saffron risotto, grilled scallion, brulee lemon, smokey romesco sauce, today’s vegetable medley  29


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

20% added to tables of six or more guests