The Bistro Dinner Menu

Executive Chef Justin Bernatchez
Chef de Cuisine Steve Shoemaker | Sous Chef Hunter Knoettner

Starters | Soup & Salad | Sandwiches | Main Courses

Dietary Notations:
GF = Gluten Free | N = May Contain Nuts | V = Vegetarian | D = Contains Dairy

starters

Artisan Cheese Slate (N, D)
New England cheese selection, dried fruits, candied nuts, crackers, The Winemaker’s Kitchen jam
Small 21 | Large 31

Artisan Cheese & Charcuterie Slate (N, D)
New England cheese selection, cured meats, dried fruits, candied nuts, house made pickled vegetables, crackers, The Winemaker’s Kitchen jam, Seyval Blanc wine mustard
Small 24 | Large 37

Short Rib Poutine (D)
LaBelle red wine-braised short ribs, hand cut fries, brown gravy, Ellsworth cheese curds
18

Crispy Cauliflower (D)
Choice of: LaBelle Buffalo sauce with blue cheese, celery, carrots or Sticky sesame soy sauce, green onions
14

Prince Edward Island Mussels
Garlic, ginger, lime juice, coconut milk, tomato, jalapeño, bean sprouts, cilantro, toast
19

Sweet and Spicy Beef (N)
Crispy fried beef tenderloin (or substitute crispy fried tofu), toasted peanuts, pickled carrots, dashi cucumber, Boston lettuce, spicy mayo
17

House-made Toasted Potato Gnocchi (D)
With Dunks mushrooms, LaBelle WineryRed Alchemy, buttered mushroom brodo, reggiano, olive oil
13

Warm Moroccan Chick Pea Dip (V, D)
Grilled pita, mild spiced ginger and curry braised chick peas, bean sprouts, cilantro,herb yogurt
11

Crispy, Chili-glazed Pork Belly
Garlic lime aioli, red cabbage-bacon kim chi, crispy rice, sweet fall corn
16

soup & salad

Seasonal Daily Soup
Chef’s Choice Soup of The Day
Cup 5 | Bowl 8

French Onion Soup (D)
LaBelle wine-spiked beef broth, sweet onions, crusty bread, cave-aged Gruyere
11

House Salad (GF)
Mixed greens, cucumber, cherry tomatoes, carrot, red onion, radish, The Winemaker’s Kitchen Seyval Blanc Vinaigrette
12

Caesar Salad (D)
Romaine lettuce, herbed croutons, lemon, reggiano, creamy garlic-anchovy dressing
12

Warm Organic Roasted Beet Salad (D, GF)
Roasted local beets, baby greens, toasted orange wheels, New England goat milk cheese, Spanish sherry vinaigrette, pumpkin seed pesto
14

New Hampshire Mushroom Salad (GF, D)
Baby spinach, Dunks mushrooms, red wine-poached Granny Smith apples, shaved pecorino, cured egg yolk, Seyval Blanc vinaigrette, black truffle olive oil
14

sandwiches

LaBelle Farm Burger (D)
Grass-fed natural beef, tomato, leaf lettuce, cheddar, bacon, LaBelle Winery Seyval Blanc mustard, brioche roll, house-made pickle. Choice of hand-cut fries or house salad
18

Burger of the Day
Chef’s daily creation. Always good,always engaging
MP

White Bean Burger (N, D, V)
Brioche roll, tomato, red onion, leaf lettuce, smashed avocado, chipotle aioli
16

Available until 4pm

Grilled Chicken “BLT” (D)
Grilled brined & marinated chicken breast, cheddar cheese, bacon, lettuce, tomato, sage aioli, brioche
16

Chicken Salad Wrap (N, D)
Roasted chicken, dried cranberries, apples, walnuts, cheddar cheese, whole wheat wrap, house-made pickle. Choice of hand-cut fries or house salad
16

main courses

Steak Frites (D)
Grilled hanger steak, hand-cut fries, LaBelle Americus butter, garlic confit, watercress salad
Pair with Americus
38

Cocoa BBQ Chicken (GF)
Grilled The Winemaker’s Kitchen Cocoa-BBQ chicken breast, crispy herb-roasted golden potatoes, wilted baby spinach, corn salsa, bacon dust
Pair with Seyval Blanc or Granite State Red
27

Filet Mignon (D)
Grilled filet, truffle-whipped potato, braised pearl onions, bearnaise butter, crispy fine herbs, demi-glace
Pair with Syrah
52

Bolognese (D)
Ragout of beef, pork and veal, herbs, San Marzano tomatoes, mushrooms, fresh rigatoni, reggiano, house-made ricotta
Pair with Granite State Red
32

Sugar-Cured Half Roasted Duck (GF)
House-made kim chi, cucumber dashi, sticky soy
Pair with Gewurztraminer or Dry Blueberry
36

Roasted Acorn Squash (GF, V, D)
Warm toasted hemp seed-tomato stuffing, caramelized shallots, basil, toasted pistachio, minted yogurt
Pair with Amherst Vineyard Whiteor Amherst Vineyard Red
22

Pan Roasted Salmon “Au Poivre” (GF, D)
Local honey, whipped sweet potatoes, Brussels sprouts, crispy leeks
Pair with Chardonnay or Red Alchemy
29

Espresso-Rubbed 14oz Delmonico (GF, D)
Grilled ribeye, potato puree, mixed petite vegetable medley, LaBelle Petit Verdot butter
Pair with Petit Verdot
51