four course menu // $85
first & seconds // $18
entrees // $35 ~ entrees for two //$70
side dishes// market price
First Course
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Four Duxbury Oysters
apple & horseradish mignonette
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Salad of Baby Greens (v)
red onions, radish, roasted red onion and cider vinaigrette
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Crudo of Yellowfin Tuna
shaved fennel, green apple, white soy ponzu
Second Course
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Salad of Spiced Farm Carrots (V)
wild rice, frisée, furikake, black garlic-tahini sauce
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House-Made Farro Pasta (v)
port and almond-braised brisket sugo, mushrooms
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Crispy-Fried Maine Smelts
preserved lemon, pickled peppers, dried black olive, squid ink anchoïade
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Berkshire Pork Rillettes
traditional and non-traditional accompaniments
Entreés
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Slow-Roasted Dayboat Swordfish
Maine mussels, gigante beans, broccoli vichyssoise
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Roasted Heritage Pork Loin & Bratwurst Sausage
steel-cut oats, parsnip purée, apple-pistachio salsa
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Spice-Rubbed Prime Bavette Steak & Tongue Confit
beet-almond romesco, beef-fat roasted vegetables, rapini
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Za'atar-Rubbed Delicata Squash (v)
hen of the woods mushroom, purple barley, savory carrot jus
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Whole-Roasted Green Circle Chicken (For Two People)
spiced yogurt, freekeh tabbouleh, pea greens
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Confit and Roasted Milk-Fed Pig’s Head (For Two People)
bibb lettuce, spicy pumpkin sambal, boudin noir-hoisin sauce
Sides
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Roasted Beef Bone Marrow
country toast
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Duck Fat-Roasted Brussels Sprouts
za’atar, tahini
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Yemenite-Spiced Sweet Potato Dandies
salsa verde
Desserts
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Trio of Artisanal Cheeses
Mothais Sur Feuille, Bleu des Basques, Tomme de Savoi Fermier
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olive oil chocolate mousse
port-glazed cherries, almonds, cajeta
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Muscat-Poached Pear
housemade labneh, coriander-cashew granola, Concord grape coulis
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Gingerbread Pain Perdu
young ginger ice cream, quince purée, poached autumn olives
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House-Made Coconut Sorbet
pavlova, toasted coconut
(v) vegetarian or vegan option available
*Craigie on Main includes a 3% Kitchen Hospitality Fee on all checks to support a living wage for our hourly kitchen staff. Thank you for helping to support people that work incredibly hard at a very difficult craft.
Craigie on Main Bar
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Craigie on Main Burger
(eighteen made daily) Shelburne cheddar, milk bun, steak fries, mace ketchup
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House-made Farro Conchiglie Pasta (v)
Buffalo sauce Bolognese, Fourme D’Ambert cheese
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Crispy-Fried Heritage Pork Ribs
nuớc chấm, pickled peanuts, crispy garlic
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Herbed Goat Cheese (v)
ficelle, greens
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Salad of Mixed Spring Greens (v)
Banyuls and walnut vinaigrette
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Four Duxbury Oysters
apple & horseradish mignonette
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Stew of Maine Mussels
chorizo-sherry broth
(v) vegetarian or vegan option available
*Craigie on Main includes a 3% Kitchen Hospitality Fee on all checks to support a living wage for our hourly kitchen staff. Thank you for helping to support people that work incredibly hard at a very difficult craft.
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“Champagne” Cocktail
melsheimer sekt brut ‘reller mullay-hofberg’, sugar cube, angostura bitters
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Americano
campari, carpano antica, soda water
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Modern Times
reyka vodka, apricot, sloe gin, pineapple, lemon
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Gin Bath South of the Equator
plymouth gin, maraschino, vanilla-habañero, lemon, peychaud’s bitters
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Apple of Mai Tai
house apple brandy blend, rye whiskey, walnut orgeat, apple cider, lemon, house orchard bitters
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Negroni
beefeater gin, cinzano rosso, campari, orange
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Vesper
plymouth gin, reyka vodka, lillet blanc, lemon oil
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Kentucky Gondola
pikesville rye 110°, aperol, giffard banane, cocchi americano, angostura orange
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The Artichoke Hold
cynar, rittenhouse rye, regan’s orange bitters, salt, lemon oil
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Espressoless Martini
st. george nola coffee liqueur, borghetti espresso liqueur
Draft Beers
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Fonta Flora ‘Lake James Lite’ Lager
Nebo, NC
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Zero Gravity ‘Bretthead’ IPA
Burlington, VT
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Newburgh Brown Ale
Newburgh, NY
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Zero Gravity 'Madonna' IIPA
Burlington, VT
Wines By The Glass
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2015 Sekt Brut ‘Reiler Mullay-Hofberg’ Melsheimer
Riesling (Mosel, Germany)
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2018 Riesling Kabinett Trocken ‘Herrenberg’
Mosel, Germany
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2017 Bourgogne Aligoté ‘Aligo-Rhythm’ Guillot
Burgundy, France
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2018 Sancerre ‘Terres Blanches’ Dauny
Sauvignon Blanc (Loire, France)
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2017 Vouvray ‘Les Grives Soûles’ Perrault-Jadaud
Chenin Blanc (Loire, France)
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2018 Cotes de Provence, Domaine des Fouques
Cinsault+ (Provence, France)
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2018 Anjou ‘100% Breton’ Famille Vaillant
Cabernet Franc (Loire Valley, France)
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2010 Rioja Reserva, Pecina
Tempranillo+ (Navarra, Spain)
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2016 Minervois ‘Les Traverses’ Courbissac
Grenache/Syrah+ (Languedoc, France)
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2017 Bourgogne Rouge, David Moreau
Pinot Noir (Burgundy, France)
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2016 Dolcetto d’Alba, Alessandria
(Piedmont, Italy)