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)
house-smoked sockeye salmon, radish, green goddess dressing
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Crudo of Dayboat Fluke
yellow bean salad, buttermilk vinaigrette
Second Course
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Marinated Heirloom Tomatoes
shaved cauliflower, sunflower seeds, tahini and herb vinaigrette
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House-Made Farro Conchiglie (v)
lamb ragoût, spinach, piquillo peppers, Pecorino Romano
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Crispy-Fried Essex Clams
preserved lemon, pickled peppers, dried black olive, squid ink anchoïade
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Pâté de Campagne
traditional and non-traditional accompaniments
Entreés
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Roasted Line-Caught Swordfish
rock shrimp, spaghetti squash, tomato broth, pumpkin seed pesto
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Roasted Heritage Pork Loin & House-Smoked Kielbasa Sausage
fresh corn polenta, cubanelle pepper puree, Arrowhead cabbage, black trumpet mushrooms
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Miso & Red Wine-Rubbed Prime Hanger Steak & Braised Oxtail
beef fat-roasted vegetables, red kale, beet-almond romesco
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Olive Oil Confit Heirloom Tomato (v)
maitake mushroom, roasted zucchini, purple barley, carrot jus
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Whole-Roasted Green Circle Chicken (For Two People)
spiced yogurt, bulgur wheat tabbouleh, summer herbs
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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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Charred Shishito Peppers
house-cured guanciale
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Forked Yukon Gold Potatoes
schmaltz, salsa verde
Desserts
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Trio of Artisanal Cheeses
St. Maure Belgique Cendre, Brebis Aramits, Monte Veronese Malga DOP
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olive oil chocolate mousse
raspberries, almonds, cajeta
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Honey-Poached Peach
housemade labneh, berry coulis, white chocolate-cashew granola
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Einkorn Flour Shortcake with Blackberries
almond crumb, anise hyssop ice cream
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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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Penicillin
compass box artist’s blend scotch, lemon, ginger, honey
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Larry Bird
del maguey vida mezcal, overproof jamaican & martinique rums, luxardo bitter bianco, pineapple citrus, angostura orange
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Vesper
nikka coffey gin & coffey vodka, kina l’aero d’or, lemon oil
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Ofelia
reposado tequila, popcorn, amontillado sherry, white cacao, mezcal, lime cordial
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The Artichoke Hold
cynar, rittenhouse rye, regan’s orange bitters, salt, lemon oil
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Kentucky Gondola
pikesville rye 110°, aperol, giffard banane, cocchi americano, angostura orange
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Espressoless Martini
st. george nola coffee liqueur, borghetti espresso liqueur
Draft Beers
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Schilling ‘Alexandr 10˚’ Pilsner
Littleton, NH
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Jack’s Abby ‘Blood Orange’ Wheat
Framingham, MA
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Fiddlehead Brewing ‘Fiddlehead’ IPA
Shelburne, VT
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Hermit Thrush ‘Party Guy’ Sour Ale
Brattleboro, 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 Müller-Thurgau, Stefan Vetter
Franken, Germany
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2016 Scheurebe Kabinett, Keller
Rheinhessen, Germany
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2017 Vouvray ‘Les Grives Soûles’ Perrault-Jadaud
Chenin Blanc (Loire, France)
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2018 Clos Fornelli, Josée Vanucci
Sciaccerellu (Couloumère, France)
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2018 Verduno Pelaverga, G.B. Burlotto
Pelaverga (Piedmont, Italy)
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2017 Crozes-Hermitage, Alain Graillot
Syrah (Rhône, France)
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2017 Bourgogne Rouge, David Moreau
Pinot Noir (Burgundy, France)
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2018 Chinon ‘Le Canal de Grand Pièces’, L’R
Cabernet Franc (Loire, France)
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2017 Vin de France, ‘L’Atypic’ Peybonhomme les Tours
Malbec+ (Bordeaux, France)