Dinner Menu
Tuesday - Saturday 4pm-8pm / (603) 903-0011 or order online
This menu is available for pick-up, delivery, and patio dining
Tuesday - Saturday 4pm-8pm / (603) 903-0011 or order online
This menu is available for pick-up, delivery, and patio dining
Please note that Delivery is available through DoorDash. Because this is a third-party they take 15% of our profits. If you are able pick-up your meal, that is preferred during these unstable times. We are happy to bring the order to your car if needed.
The Machina Kitchen & ArtBar features farm to table small plates in a progressive New American style sourcing ingredients from ethical food systems and building community. Our menu changes seasonally based on what is fresh and available from local farms and producers.
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This week's specials
Coming soon! Soups and Salads
Caesar Salad Romaine Lettuce, House Made Dressing, Croutons & Grana Padano Cheese 6 (add Anchovies +2) Cauliflower Soup (V/GF) Pureed Cauliflower w/ Roasted Vegetables, Garlic Chips & Olive Oil 5 Beef Stew (GF/DF) New England Beef, Root Vegetables & Warming Spices 6 Small Plates Pot Stickers Chicken Dumplings w/ Szechuan & Ponzu Reduction 6 Crispy Potatoes (GF) w/ Herb Sour Cream, Scallions & Cumin 6 House Made Biscuits w/ Spiced Honey & Pink Peppercorn Butter 6 Braised Greens (GF/V) w/ Ginger & Garlic 4 Desserts
Vanilla Cheesecake 7 Chocolate Torte 7 Cocktail & Mocktail Mixes
All cocktails and mocktail mixes come with how-to directions, tips from Bartender Becca Paine, and a passcode and link to join our virtual bar on Friday nights from 7:30pm-8:30pm! *Do not include booze!* Machina Bloody Mary 6oz Mason Jar / Makes two cocktails Spicy & Savory 8 |
Large Plates
Chicken Pot Pie Stewed Chicken, Vegetables & Fresh Herbs, Topped w/ Puff Pastry 9 Shepherd’s Pie (GF/DF) Ground Beef, Lamb, Pork & Diced Vegetables, Topped w/ Mashed Potatoes 13 Shepherdless Pie (V/GF) Stewed Lentils, Carrots, Onions, Celery, & Parsnips, Topped w/ Mashed Potatoes 11 Chicken Schnitzel (GF) w/ Honey Mustard Sauce & Red Potatoes 14 Hot Laksa (GF/DF) Malaysian Noodle Bowl w/ Kimchi, Mung Bean Noodles, Pickled Vegetables & Coconut Milk Served w/ Tofu or Shrimp 12 Peruvian Quinoa Bowl (GF) With sautéed kale, roasted cauliflower, carrots, parsnips, and Citrus Vinaigrette +3 for Shrimp or Tofu 9 Baked Haddock (GF/DF) Panko Crusted Haddock Fillet, Crispy Potatoes Galette, Sautéed Kale, and Lemon White Wine Sauce 18 Braised Lamb Shank (GF/DF) Braised in Red Wine with Aromatic Herbs, Served with Whipped Potatoes, and Roasted Root Vegetables 18 Mushroom Risotto (GF/V) Creamy Arborio Rice Cooked in House Made Vegetable Stock with Enoki, Maitake, and oyster Mushrooms 13 V = Vegan, GF = Gluten Free, DF = Dairy Free Drinks (available for pick up only)
Whites $20 Bottle (2 per a customer): Chardonnay Viu Manent, Boshendal, Mácon village Chardonnay / Pinot Noir Boshendal Sauv Blanc 13 degrees celsius Pinot Grigio San Angelo Chenin Blanc Boschendal Prosecco Stellina Di Notte, 90 Cellars Beers $4 Samuel Smith Oatmeal Stout Lord Hobo session IPA Jack's Abby Lager Kelsen Brown Ale Berkshire Brewing Company Coffee House Porter Citizens Cider - Lake Hopper & Wits Up |
Food is Art
We at Machina Kitchen and ArtBar are committed to serving delicious and progressive food that is made from ingredients that are sourced locally and ethically. We see food as a form of art and strive to create each dish with intention and creativity while cultivating simplicity.
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Chef Jordan Scott
Chef Patron / Machina Partner Jordan Scott is a classically trained chef with a passion for globally inspired seasonal food made with local ingredients. Jordan has described his wine dinners as a study in simplicity. He finds great joy in creating simple, elegant dishes built on a foundation of technique and with care given to each ingredient. His dishes delight the most sophisticated palate, balancing rustic charm with an innovative and artistic twist. Jordan has a great deal of respect for the traditional French style of cooking and uses that as a foundation from which to explore modern and progressive methods and flavors. Jordan cares deeply for our local community and has been a passionate advocate for local foods and has worked tirelessly to build long-term relationships between our restaurant community and our local farms.
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Ryan Nyland
Sous Chef |