(603) 903-0011
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. The kitchen hosts once-a-month chef tasting multi-course dinners with drink pairings on the fourth Sunday of the month.
Due to COVID-19 state mandate Machina Kitchen & ArtBar is
only available for pick-up and Delivery at this time!
Temp Hours are Tues-Sat 4pm-9pm
Please note that Delivery is available through DoorDash. Because this is a third-party they take 30% 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.
only available for pick-up and Delivery at this time!
Temp Hours are Tues-Sat 4pm-9pm
Please note that Delivery is available through DoorDash. Because this is a third-party they take 30% 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.
Winter Dinner Menu
Test Kitchen Tuesday 5pm-9pm (experimental menu that varies)
Regular menu available Wednesday-Saturday 5pm-9pm
Test Kitchen Tuesday 5pm-9pm (experimental menu that varies)
Regular menu available Wednesday-Saturday 5pm-9pm
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Soups and Salads
Caesar Salad Romaine Lettuce, House Made Dressing, Croutons & Grana Padano Cheese 6 (add Anchovies +2) Carrot Salad (V/GF) Roasted Carrots w/ Arugula, Citrus & Mint 6 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 Scotch Egg (GF/DF) Poached Egg Wrapped in House Made Sausage Fried & Topped w/ Pickled Mustard Seeds 6 Oysters (GF/DF) On the Half Shell with Pickled Mustard Seeds & Champagne Mignonette 2.50 each / Rockefeller Style 2.75 each Pot Stickers Chicken Dumplings w/ Szechuan & Ponzu Reduction 6 Crispy Potatoes (GF) w/ Herb Sour Cream, Scallions & Cumin 6 Seared Scallops (GF/DF) Served with Micro Greens, Citrus, Cellophane Noodles & Ancho Peppers 13 Mezze Platter (for two) (V) Flat Bread, Hummus, Sweet Drop Peppers, Giardiniera & Marinated Olives 11 House Made Biscuits w/ Spiced Honey & Pink Peppercorn Butter 6 Braised Greens (GF/V) w/ Ginger & Garlic 4 Pulled Pork Tart w/ Sweet Potato & Caramelized Onions 7 |
Hearty 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 Peruvian Quinoa Bowl (GF) Sautéed Greens & Quinoa, Topped w/ Poached Egg & Pickled Vegetables, Served w/ Tofu or Shrimp 12 Chicken Schnitzel (GF) w/ Smoked Hollandaise & Red Potatoes 14 Petite Tender Steak (GF/DF) Pan Seared w/ Crispy Rice, Wild Mushrooms, Pickled Red Onion & Miri Demi-Glace 14 Pasta Carbonara House Made Pasta w/ Sautéed Onions, Cream, Peas & Egg Yolk. Served w/ Mushrooms or Bacon 12 Hot Laksa (GF/DF) Malaysian Noodle Bowl w/ Kimchi, Mung Bean Noodles, Pickled Vegetables & Coconut Milk Served w/ Tofu or Shrimp 12 Faroe Island Salmon (GF/DF) Pan Seared w/ Crispy Potato Galette, Sautéed Kale & Citrus Vinaigrette 18 V = Vegan, GF = Gluten Free, DF = Dairy Free |
Winter Brunch Menu
Saturday & Sunday 9am-2pm
Saturday & Sunday 9am-2pm
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Savory
All items served with home fries or mixed greens. Braised greens can be substituted for meat. All eggs are local and organic. Huevos Rancheros 2 Eggs Cooked Your Way with Grilled Corn Tortillas, Fresh Salsa, Refried Black Beans and Feta 9 Eggs Benedict Poached Eggs on Pan Fried Polenta with Crispy Prosciutto and Hollandaise 12 (with DF Hollandaise +2) Breakfast Sandwich Fried Egg, Cheddar Cheese, Tomato Jam and Arugula on Grilled Sourdough 7 (add Bacon or Ham +2) Tacos Scrambled Eggs in White Corn Tortillas with Fresh Salsa, Black Beans, and Queso Fresco 7 Shakshuka (GF) 2 Eggs Poached in Tomatoes, Fennel, Chilis and Garlic 8 |
Sweet
Apple Upside Down Pan Cake w/ Whipped Cream and Berries 11 French Toast Brûlée Brûlée’d Sourdough Bread with Dulce de Leche and Fresh Berries 7 Bradford Brown Bread Fresh Baked, Pan Seared and Sprinkled with Flaked Salt & Jam - Chef Jordan’s Family Recipe 4 Grilled PB&J On Orchard Hill Sourdough 6 (add Bacon +2) |
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 |