Fall 2019 Menus
Reservations 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. 

 The Machina Kitchen Menu

Fall 2019 Menu
Lunch & Brunch
Lunch / Tuesday-Friday 11am-2pm
Brunch & Lunch / Saturday & Sunday 9am-2pm

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)

Sandwiches
All Sandwiches served with Mixed Greens Salad
Sub Crispy Fingerling Potatoes +2
Sub a Cup of Soup +4
Sub Gluten-Free Bread +2

Cubano
 w/ Mojo Marinated Organic Pork Loin, North Country Ham, Boggy Meadows Farm Smoked Baby Swiss, Pickles and Mustard on Pressed Bread
Served with Mojo Dipping Sauce
11

Roasted Butternut Squash
 w/ Goat Cheese, Caramelized Onion, Arugula and Thyme Aioli on Grilled Ciabatta Bread
9

Grilled Cheese
 w/ Cabot Cheddar, House Made Mozzarella, and Boggy Meadows Smoked Baby Swiss, on Orchard Hill Sourdough with Mustard
7 / Add Ham +2

Grilled Burger
 w/ Vermont Beef, Tomato Jam,
 Cheddar Cheese and Pickled Red Onion
12 / Add Bacon +2

Soups
Clam Chowder
New England Style with Fresh Clams and House Made Saltines
7

Roasted Butternut Squash (GF)
w/ Toasted Cumin and
Salted Ginger Crème
5

Tomato (GF)
w/ Fresh Mozzarella
6​​

​Salads
Add Misty Knolls Chicken +4
Add Wild Caught Shrimp +7

Stonewall Greens (GF)
w/ Goat Cheese, Apples, Pickled Red Onions Balsamic Reduction & Olive Oil
7

Picadilly Beets (GF)
Roasted, with VT Chèvre, Stonewall Spinach, Roasted Squash Seeds, and Sherry Vinaigrette
7

Plates
Barramundi Tacos
Sustainably Raised Sea Bass, Bok Choy,
House Made Tartar Sauce, and Fresh Salsa
on White Corn Tortillas
12

Wonton Noodles
Shrimp or Tofu Wontons With Rice Noodles, Greens, and Scallions, in Miso Broth
9

Chicken & Dumplings
Misty Knolls Braised Chicken with Carrots, Onion, Celery, and Cream, with Dumplings
14

Dinner
Test Kitchen Tuesday 5pm-9pm
(For one night a week Chef Jordan Scott creates a unique a la cart menu that will
be offered for that night only instead of our regular dinner menu. Seating is limited to the ArtBar only!)

Regular dinner menu Wednesday-Saturday 5pm-9pm

Soups
 
Clam Chowder – 7
New England Style, with Fresh Clams and
​House Made Saltines
 
Butternut Squash Bisque – 6 (GF)
With Toasted Cumin and Salted Ginger Crème
 
Tomato Soup – 6 (GF)
with Fresh Mozzarella, Basil,
Olive Oil, and Black Salt
 
Add Grilled Cheese +5
with Fresh Mozzarella, Boggy Meadow’s Smoked
Swiss, and Cabot Cheddar
 
Salads
 
Stonewall Greens – 9 (GF)
And Cheddar, with Local Apples, Soler Romero Olive Oil and Balsamic Vinegar.
 
Picadilly Beets- 7 (GF)
Roasted, with VT Chevre, Stonewall Spinach,
Roasted Squash Seeds, and Sherry Vinaigrette
 
Small Plates
 
Bok Choy – 6 (GF/V)
Grilled, with Toasted Sesame Seeds, Caper Berries,
​and Sweet Chili Vinaigrette.
 
Biscuits - 7
with Whipped Curry Butter
 
Grilled Sweet Potato - 6 (GF/V)
with Moong Dal and Pickled Red Onion
 
Maine Mussels - 9
with Grilled Crostini, and Ouzo, Leek Broth
 
Braised Greens – 4 (GF/V)
With Garlic and Ginger
 
Crispy Potatoes – 6 (GF)
With Sour Cream, Cumin, and Herbs

Small Plates (Cont.)
 
Seared Scallops* – 17 (GF/DF)
With Miso Lime, and Micro Greens
 
Caramelized Onion Tart - 6 (GF/DF)
Organic Cook Hill Farm Caramelized Onions in a Flaky Pie Shell with Greens and Balsamic Glaze
 
Misty Knolls
Chicken Schnitzel - 13 (GF)
With Smoked Hollandaise and Grilled Sweet Potato
 
Kimchi Mandu - 8 (DF)
Korean Dumplings with Tofu, Bok Choy, and Sunja’s Kimchi with Spiced Sesame Dipping Sauce
 
Hearty Plates
 
Barramundi – 18 (GF)
Pan Seared Sustainably Raised Seabass
With Seared Polenta, Braising Greens and Beurre Blanc
 
Chicken and Dumplings - 14
Misty Knolls Chicken Braised with Carrots, Onion, Celery, and Cream with Dumplings
 
Braised Lamb Shank – 17 (GF)
In Red Wine with Parsnip Puree, and Brussels Sprouts
 
Wonton Noodles – 13 (DF)
Shrimp or Tofu Wontons with Rice Noodles, Greens, and Scallion in Miso Broth
 
Cioppino* – 14 (DF)
Clams, Shrimp, Mussels, and Seabass Stewed with Tomatoes and Fennel, Served with Grilled Crostini
 
Forbidden Risotto – 14 (GF)
Wichland Woods Wild Mushrooms, Chinese Black Rice, Love
 
V = Vegan, GF = Gluten Free, DF = Dairy Free
 
New England Raised Steak and
Archway Pork Specials Served Nightly
 
*Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness

---

*Subject to change see specials for current description
 
**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

 The Machina ArtBar Menu
Tuesday-Thursday 4pm-11pm
Friday & Saturday 4pm-1am

Cocktails

Sweatah Weathah
Bourbon – Apple Cider – Cinnamon Syrup Lemon – Ancho & Allspice Bitters
9

Hot Buttered Rum
Aged Rum - Warming Spices – Whipped Butter (Try this with Copper Cannon Maple Rum!
+3) 9 (served hot)

Machina Mai Tai
Trio of Rums – Falernum - Citrus
10

Centennial Sour
Pisco – Lemon – Hop Syrup – Egg White - Bitters 1
2

Istanbul Not Constantinople
Vodka - Vanilla Liqueur - Pumpkin Puree
Cardamom Bitters – Espresso - Cream
10

Thai Iced Tea
Bourbon – Amaro – Thai Tea – Condensed Milk
9

Once Upon A Time In Mexico
Mezcal – Carrot Juice – Pineapple – Ginger - Lime
10

Dr. Tink’s Take Two (and call me in the morning)
Silver Tequila – Cantaloupe Puree –
Habanero Lime – Agave – Black Salt
10

Cherry Manhattan
Bourbon – Luxardo Cherry - Bitters
10

Earl’s Old Fashioned
Bourbon – Earl Grey Ice – Bitters Sugar – Cherry – Lemon Twist
9
​
Espresso Martini
Served Black with a hint of sweet or Creamy With Prime Roast Espresso
11 

Non-Alcoholic Mocktails

Root3
Carrot Juice – Turmeric – Ginger Orange Juice – Egg White
7
The North Face
Pumpkin Puree – Thai Tea –
Cinnamon Syrup Cream - Nutmeg
5
Remember the Cant.
Cantaloupe Puree – Hop Syrup –
Rosewater Lemon – Egg White - Soda
7
Oh, Snap!
Cold Brew Coffee – Ginger – Maple – Lime - Soda
5
Et’s Wintah Weathah Up In Heah Kehd
Molasses – Warming Spices –
Whipped Butter Hot Water – Nutmeg
(also good with Hot Coffee)
5
Hot Damn
Apple Cider – Cinnamon Syrup Chipotle Spiced Sugar Rim
5
Art’s Cure-All
Orange - Turmeric - Ginger – Lime - Soda
6 

We also have a classic cocktail, and beer and wine menu available! CLICK HERE to see our full list!