prix fixe// four courses $85*
side dishes// market price*
First Course
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Four Duxbury Oysters
apple & horseradish mignonette
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Salad of Gem Lettuces (v)
cured duck breast, horseradish, buckwheat groats, walnuts
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Scottish Ocean Trout Gravlax
black olive gomasio, avocado, blood orange vinaigrette
Second Course
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Chilled Local Green Asparagus
foie gras purée, morel mushrooms, wild dandelion greens
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House-Made Squid Ink Conchiglie Pasta (v)
ham and rock shrimp ragoût, sorrel, ramps
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Crispy-Fried Essex Clams
preserved lemon, pickled peppers, dried black olive, squid ink anchoïade
Entreés
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Za’atar-rubbed Dayboat Grey Sole
Peekytoe crab, green garbanzo beans, Israeli salsa, amba sauce
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Berkshire Pork Roasted Loin & Bratwurst Sausage
spring onion, bacon-raisin salsa, parsnip purée
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Miso & Red Wine-Rubbed Wagyu Sirloin & Confit Tongue
beef fat-roasted vegetables, burnt bread purée, Madeira
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Zhug-Roasted Japanese Cauliflower (v)
artichokes, freekeh, green almonds, golden raisins, barigoule vinaigrette
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Confit and Roasted Milk-Fed Pig’s Head (For Two People)
bibb lettuce, spicy pumpkin sambal, boudin noir-hoisin sauce
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Whole-Roasted Green Circle Chicken (For Two People)
spiced yogurt, freekeh tabbouleh, pea greens
Sides
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Roasted Beef Bone Marrow
country toast
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Fiddlehead Ferns
guanciale, butter
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Forked Yukon Gold Potatoes
schmaltz, salsa verde
Desserts
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Trio of Artisanal Cheeses
Florence Maritime, Brebis Pardou Grand Cru, Pomerol
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olive oil chocolate mousse
Cara Cara oranges, almonds, cajeta
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Orange Blossom Rice Pudding
rhubarb compote, pavlova, pistachios
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House-Made Citrus and Cava Sorbet
pistachios, candied kumquats
(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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Heritage Pork Rillettes
traditional and non-traditional accompaniments
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Herbed Goat Cheese (v)
ficelle, greens
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Salad of Spring Pea Greens (v)
Banyuls and walnut vinaigrette
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Four Duxbury Oysters
apple & horseradish mignonette
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Maine Mussels and Country Sausage
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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Je t’Aime
rose cava, st. germain, st. george raspberry liqueur, maraschino
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“Champagne” Cocktail
albert mann cremant d’alsace, sugar cube, angostura bitters
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PG&T
bully boy vodka, preserved grapefruit, lime, salt, q tonic
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Americano
galliano l’aperitivo, cinzano sweet vermouth, soda water
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B.I.B.L.E.
toki japanese whisky, cocounut-maple, ginger, green chartreuse, lemon, sesame wray & nephew rum
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Old Fashioned
henry mckenna 10yr bourbon, sugar, angostura, peychaud’s, lemon & orange oil
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Sazerac
old overholt rye, sugar, peychaud’s bitters, herbsaint, lemon oil
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Ghost Rider
del maguey san luis del rio vida mezcal, dolin blanc, cocchi rosa, jura 10 yr scotch
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The Artichoke Hold
cynar, rittenhouse rye, regan’s orange bitters, salt, lemon oil
Draft
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Central State ‘Table Beer’ Blonde Ale
Indianapolis, IN
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Newburgh x Interboro ‘Boss Mad Fat!’ NEIPA
Newburgh, NY
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Hermit Thrush ‘Party Guy’ Sour Ale
Brattleboro, VT
Wines By The Glass
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2016 Crémant d’Alsace, Mann
Pinot Blanc+ (Alsace, France)
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2016 Muscadet, ‘Terroir Les Gras Mouton’ Branger
Melon de Bourgogne (Loire, France)
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2017 Gruner Veltliner ‘Ried Hasel’ Eichinger
Gruner Veltliner (Kamptal, Austria)
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2017 Brézème, Eric Texier
Roussanne (Rhône, France)
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2017 Müller-Thurgau, Stefan Vetter
(Franken, Germany)
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2014 Riesling Spätlese Krettnacher Euchariusberg, Hofgut Falkenstein
(Mosel, Germany)
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2016 Sancerre ‘Origine’ Roblin
(Loire, France)
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2017 Emporda, Corali, Espelt
Garnacha (Catalunya, Spain)
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2017 Garnatxa, Altaroses, Joan D’Anguera
Garnatxa (Darmos, Spain)
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2017 Pinot Noir ‘Tradition’ Emile Beyer
Pinot Noir (Alsace, France)
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2017 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)