21 North Street, Medfield Massachusetts 02052 7 Nights a Week, Bar Opens at 4:30, Dining Room Opens at 5:00 (508)359-4100

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DinnerMenu

Your Neighborhood Bistro

We make everything in house from scratch and source organic & sustainable ingredients from local farms whenever possible. Embracing the “nose to tail” philosophy of cooking and use whole heritage breed hogs, and free range Vermont chickens. In addition, our house made charcuterie and cheese menu provides the perfect start to your meal or just a bite to accompany drinks in the wine bar.

Menu offerings and prices change frequently. Recent sample of our menu:

Shared Snacks and Starters
Taco of the day, chef’s creation on a fresh house made corn tortilla 6 ea
Lentil Hummus, black sesame tahini, black garlic, crispy quinoa, pita chips 6 V
½ Dz. Wellfleet Oysters, house cocktail sauce, blood orange mignonette 18 GF
Baby Kale Salad, sliced pear, pumpkin seed, dried cranberry, manchego, fig vin 10 GF/V
Creamy Five Onion Soup, shallot, leek, scallion, chive, and Spanish onion, melted Vermont cheese, cornbread 12 V
Dry Rubbed Chicken Wings, pickled celery, sriracha cabbage slaw, blue cheese ranch 14
Sausage Gravy Poutine, house made sausage pepper gravy, cheddar cheese curds, crispy egg yolk, hand cut fries 15

Shared Cheese Boards , served with Dalton’s Medfield grape jam, spiced trail mix, local honey, toasted baguette
6 ea / 3 board 16 / 5 board 25

Great Hill Blue, crumbly, creamy, rich, raw cow’s milk, Massachusetts
St. Andre Triple Creme, soft, buttery, tangy, pasteurized cow’s milk, France GF/V
Kilchurn Black Pepper, creamy, sweet, young cheddar, black pepper, England GF/V
Double Gloucester, tangy, nutty, brighten with spring onion and chive, England GF/V
Manchego, firm, buttery, piquant, pasteurized sheep’s milk, Spain GF/V

Shared House Made Charcuterie, served with house made pickles, toasted baguette & sea salt
9 ea / 3 board 25 / 5 board 35
Chicken Liver Mousse, shallot, cognac, thyme, espelette GF
Pork Ballontine, ground pork, braised pork, shallot, oyster mushroom, prosciutto
House Cured Bacon, pork belly, aromatic house cure, hickory smoke GF
House Smoked Pancetta, pepper cured pork belly roulade, apple and alder wood smoke GF
Crispy Pigs Head, panko, fine herbs, apple cider vinegar

Grand Cheese & Charcuterie Board, all of our cheese, charcuterie, and accoutrements 50

Mains
Burrata & Roasted Tomato Flatbread, olive oil, roasted garlic, thai basil 18 V
Bone-in Short Rib, red wine braised, pimento cheese grits, sautéed mustard greens, pomegranate molasses 35 GF
Maple Soy Glazed Salmon, stir fried vegetables tossed with soba noodles in a Thai lime vinaigrette, finished with sweet soy maple glaze, toasted sesame seeds 28
Hanger Steak a la Plancha, plancha seared Romanesco, garlic butter garbanzo beans, charred onion chimichurri sauce 28 GF
Common Wealth Farms Apple Cider Braised Chicken, light and dark meat chicken in a rich peppery apple cider gravy, house chorizo, sautéed kale, buttermilk biscuit, crispy skin 25
Parmesan Parisian Gnocchi, oyster mushrooms, slow poached egg, pecorino cheese, pea tendrils 22 V
½ lb. Smash Burger, buttermilk fried onions, smoked bacon, fontina cheese, sweet pickled jalapenos, pineapple tomatillo salsa & hand cut fries 18

Sides
French Fries 6 V
Stir Fry Vegetables 6 GF/V
Brussels Sprouts 6 GF/V
Sauteed Kale with Chorizo 6 GF

Executive Chef: Andrew Grosse Sous Chef: Chelven Randolph

We make everything in house from scratch and source organic & sustainable ingredients from local farms whenever possible. Before placing your order, please inform your server if a person in your party has a food allergy. Not all ingredients are listed. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses.