The Machina ArtBar

The Machina ArtBar serves locally inspired craft cocktails with homemade botanically infused liquors and bitters and features installation art from local and regional artists. All beer, wine, and spirits are purchased with intent. The ArtBar also hosts live music, performances, costume parties, DJs, and other art-based events.

Open for dinner and drinks 5pm-11pm (kitchen closes at 10pm, snacks available late night)
(Due to complications in supply chains this menu is subject to change)
​(603) 903-0011

Cocktails

Shogun's Boilermaker - 9
Sapporo Japanese Lager & a shot of frozen Toki Japanese Whisky

Machina Highball - 10
Japanese Whisky · Sherry · Soda Water ∙ Plum Bitters Lemon Oil

Apocalypse Later - 12
Chile Vodka · Pineapple · Lime · Curacao · Basil

Matcha Colada - 12
Singani 63 · Rum · Matcha · Oat · Pineapple · Lemon

MS. TINK’S - 13
Tequila · Apricot · Blood Orange · Habañero · Lemon Almond · Blue Butterfly Pea Flower · Cyprus Black Salt

Solera Manhattan - 13
Rye · Sweet Vermouth · Bitters

Machina Mule - 13
Vodka or Whiskey · Lime · Ginger · Honey · Soda · Bitters

Moon Rabbit - 13
Mezcal · Lemon · Honey · Ginger ∙ Spiced Pear Laphroaig Mist

Leeward Negroni - 12
Gin · Coconut-washed Campari · Pandan Cordial · Bitters

The Bitter End - 14
Scotch · Rye · Amari · Sweet Vermouth Meyer Lemon Oil ∙ Coffee Ice ∙ Bitters

Old Cuban - 12
Rum · Mint · Lime ∙ Sparkling Wine · Bitters

Cool Beans - 13
Vodka · Rum · Ube-Coconut Milk · Amari · Cold Brew 

Saké

​Flight - 8

Tokubetsu Junmai - 10/38
'Silver' ∙ Oregon ∙ Momokawa

Junmai Ginjo - 17/36
Japan ∙ TYKU

Junmai Nigori - 15/58
'Snow Maiden' ∙ California ∙ Tozai

Spirit Free

Art's Cure-all - 7
Orange · Ginger · Lime · Turmeric · Agave · Soda

Oh, Snap - 7
Cold Brew · Ginger · Maple · Lime · Soda

Better Than Bikram - 8
Iced Tea · Cream · Honey

Main Root Soda - 3
Cola · Root Beer · Ginger Beer · Sarsaparilla

 San Pellegrino - 5

Athletic Brewing
‘Free Wave’ - 6 Non-Alcoholic Hazy IPA · Stratford, CT <0.5% · 12 oz ​

Tea
Organic tea by Rishi

Peppermint - 5
Botanical ∙
Washington, USA

Ruby - 5
Oolong ∙ Doi Mae Salong, Thailand

Peach Blossom - 5
White Botanical ∙ Rishi Herb Lab

Jade Cloud - 5
Green Tea ∙ Hubei, China

Nishi Sencha
First Flush - 5
Green Tea ∙ Kagoshima, Japan

Turmeric Chai - 5
Botanical ∙ Rishi Herb Lab

Wild Thai - 5
Black Tea ∙ Doi Chiang Dao, Thailand

Earl Grey - 5
Black Tea ∙ Rishi Herb Lab

Fortified / Dessert 

Amontillado - 7
'Los Arcos' ∙ Jerez-Xérèz ∙ Lustau

Fino - 7
Jerez-Xérèz∙ Lustau

10-Year White Port - 22
Porto ∙ Vieira de Sousa

Colheita - 18
1999 Madiera ∙ Broadbent

10 Year Tawney Port - 11
Porto ∙ Taylor Fladgate

20 Year Port - 17
Porto ∙ Taylor Fladgate

Vintage Port - 75
2017 'Vargellas Vinha Velha' ∙ Porto ∙ Taylor Fladgate

Pedro Ximenez - 10
'San Emilio' ∙ Jerez-Xérèz∙ Lustau

Beer

Bunker Brewing
‘Machine’ - 6
Czech Pils · Portland, ME 5.2% · 16 oz

Sapporo ‘Premium’- 4 Lager · Japan 4.9% · 12 oz

Three Floyds ‘Gumballhead’ - 6 American Wheat Pale Ale · Munster, IN 5.6% · 12 oz

Maine Beer Company ‘Peeper - 9
Pale Ale · Freeport, ME 5.5% · 16.9 oz

Maine Beer Company ‘Lunch’ - 10
IPA · Freeport, ME 7% ·
16.9 oz

Flying Dog ‘Blood Line’ - 6 Blood Orange IPA · Frederick, MD 8% · 12 oz

Industrial Arts Brewing Co.. ‘Torque Wrench’ - 10
Hazy Double IPA · Beacon, NY 8.2% · 16 oz

Fore River
‘Timberhitch’ - 7
Red Ale · South Portland, ME 6.3% · 16 oz

Foundation
‘Burnside’ - 7
Brown Ale · Portland, ME 5.1% · 16 oz

Exhibit ‘a’ ‘Briefcase’ - 9 Porter · Framingham, MA 5.4% · 16 oz

Banded Brewing Co.
 ‘Jolly Woodsman’ - 8
Coffee Stout · Biddeford, ME 7.5% · 16 oz

Allagash ‘Curieux’ - 8 Bourbon Barrel Aged Belgian Golden Ale · Portland, ME 10.2% · 12 oz 

CIDER | Sour

Bird Dog Cider co. ‘Animal Tracks’ - 9
Apple Brandy Barrel Aged Dry Cider · Greenland, NH 7.5% · 12.5 oz

Artifact
‘Feels like Home’ - 6
Cider · Florence, MA 5.4% · 16 oz
​
Foundation Brewing
 ‘Raspberry's My Jam’ - 8 Raspberry Sour Ale with Guava and Passionfruit Portland, ME 5% · 16 oz ​

Sparkling l Rosè

MaCabeo - 8/32
2013 ∙ Catalunya ∙ Marques de Caceres
​
Pinot noir ∙
Blaufrankisch - 11/44
2020 ‘Prosa’ ∙ Burgenland ∙ Meinklang

Chardonnay - 110
2018 'Blanc de Blancs' ∙ Napa ∙ Schramsberg

​White

Pinot Gris - 11/44
​2018 ∙ Willamette ∙ Monitnore Estate

Chenin Blanc - 54
2020 ∙ Sonoma ∙ Dry Creek

Gruner Vetliner - 58
2019 ∙ Kamptal ∙ Loimer

Grenache Blanc - 16/63
2018 ∙ Roussillon ∙ Bila-Haut

White Blend - 56
2020 'Love' ∙ California ∙ Broc cellers

Arneis - 57
2019 ∙ Piedmont ∙ Corder Di Montezemolo

Viognier - 11/44
2020 ∙ South Australia ∙ Yalumba

Chardonnay - 72
2020 'Bar-M' ∙ Central Coast ∙ Diatom

Red
​
Gamay - 12/48
2011 'Reserve Broiully' ∙ Beaujolais ∙ Château du Pierreux

Pinot Noir - 125
2017 ∙ Sonoma Coast ∙ Patz & Hall

Tempranillo - 80
2017 'Reserva' ∙ Roja ∙ Muga

Cabernet Franc - 84
2018 'Rosa Mystica' ∙ Columbia Valley ∙ Owen Roe

Corvina - 14/56
2016 'Palazzo della Torre' ∙ Verona ∙ Allegrini

Zinfandel - 75
2018 'Three Vallys' ∙ Sonoma ∙ Ridge

GSM Blend - 16/66
Grenache ∙ Syrah ∙ Mourvèdre ∙ Cinsault ∙ 2019 'Coudoulet de Beaucastel' ∙ Rhône ∙ Pierre Perrin

Cabernet Sauvignon - 200
2017 'Alexander Valley' ∙ Sonoma ∙ Silver Oak

Cabernet Sauvignon - 250
Cabernet Franc ∙ Merlot
2018 'Isosceles' Paso Robles ∙ Justin

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Justin Young l Beverage Director

Justin Young is a multi-disciplinary creative from the Midwest. He has been a hospitality professional since 2005 when he realized bartending was an excellent way to pay for art school. He studied sculpture, filmmaking, and photography in college and holds a Bachelor’s of Fine Arts Degree in Graphic Design. He served as Director of On-Premise Eduction & Mixology at craft distillery Great Northern (WI), where he assisted in developing award winning spirits. He has spent the past seven years working at internationally recognized bars and restaurants The Barrel Room and Pacific Cocktail Haven in San Francisco. His most recent venture as a Bar Consultant landed him in New England, which he now calls home.

Inspired by visionary chefs such as Dominique Crenn and Grant Achatz, along with other modern artists and thinkers, Justin enjoys taking things apart and reconstructing or abstracting the original form. While global culinary traditions shape his investigations of modernist techniques, he also brings to the bar a mind for sustainability, and accountability. He has spent the past few years advocating for public health and services for the underprivileged and underserved communities of San Francisco. Justin is happiest when he is helping others or creating.​