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:

 

Snacks and Toasts

Taco of the day, chef’s creation on a fresh house made white corn tortilla  6 ea

Lentil Hummus, black sesame tahini, black garlic, crispy quinoa, pita chips   6   V

Avocado Shrimp Toast, smashed avocado, poached shrimp, radish, fried garlic, pea greens   12

 

Appetizers

½ Dz. Wellfleet Oysters, house cocktail sauce, cucumber lime migonette   18  GF

Local Spring Salad, Spring Valley Farms mixed greens, pickled green strawberries, toasted Marcona almonds, shaved manchego, basil and charred spring onion vin  12  GF/V

Creamy Five Onion Soup, shallot, leek, scallion, chive, and Spanish onion, melted Vermont cheese, cornbread    12  V

Green Sriracha Chicken Wings, house made spicy green sriracha, Thai basil, sesame seeds   14

Buffalo Sweetbreads, buttermilk fried veal sweetbreads tossed in buffalo sauce, bleu ranch dressing, micro vegetables, celery leaves    14

 

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, brightened 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, jams, gastriques, toasted baguette & sea salt  9 ea / 3 board 25 / 5 board 35

Chicken Liver Mousse, shallot, cognac, thyme, espelette  GF

Duck Confit Rilette, house cured and confit duck, shallot, thyme, butter  GF

Pork Terrine, ground pork, oyster mushrooms, shallot, thyme wrapped in prosciutto 

House Smoked Salmon, coffee cured Faroe Island salmon, alder, apple, hickory 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

Prime Flat Iron Steak a la Plancha, plancha seared, charred asparagus, foie butter, sweet corn succotash  34  GF

Chicken Milanese, crispy panko breaded chicken breast topped with fresh mozzarella, prosciutto and tossed greens over creamy goat cheese risotto   25  

Parmesan Parisian Gnocchi, oyster mushrooms, slow poached egg, pecorino cheese, pea tendrils   22  V

½ lb. Smash Burger, American cheese, house made B&B pickles, chipotle mayo, buttermilk fried onions  & 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

 

Chef: Andrew Grosse