Dine with us in beautiful downtown Keene, NH!
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 five times a year based on what is fresh and available from local farms and producers.
Menu is subject to change on a weekly and daily basis due to what is fresh and readily available.
Now open for dinner & drinks 5pm-11pm! (Kitchen Closes at 10pm)
(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 five times a year based on what is fresh and available from local farms and producers.
Menu is subject to change on a weekly and daily basis due to what is fresh and readily available.
Now open for dinner & drinks 5pm-11pm! (Kitchen Closes at 10pm)
(603) 903-0011
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Machina Favorites / Appetizers
Caesar Salad* - 11 Organic Romaine w/ House Made Dressing, Croutons, & Grana Padano Biscuits – 10 House Made Biscuits Served w/ Whipped Pink Peppercorn Butter, Spiced Honey, & Maldon Salt Crispy Potatoes – 10 GF Red Bliss · Herb Sour Cream Toasted Cumin · Scallions Vegan Potstickers – 10 Tofu, Kale, & Seaweed Dumplings w/ Sweet Chili Sauce Chicken Potstickers - 10 Chicken Breast Dumplings w/ Szechuan & Ponzu Sauce Mussels - 12 Maine Blue Mussels Steamed w/ Garlic, Pernod, Leeks & Butter, Served w/ Grilled Ciabatta |
Machina Favorites / Appetizers
Gorgonzola Garlic Bread -9 Gorgonzola Cheese & Roasted Garlic On Ciabatta w/ Balsamic Reductions Oysters Each – 3, Half Dozen – 18, Dozen - 36 On The Half Shell* GF/DF Fresh Shucked Oysters Pickled Mustard Seed · Mignonette Machina Cocktail Sauce Oysters Rockefeller GF Baked Oysters w/ Grana Padano, Spinach, & Pastis Cream Sauce Grilled Oysters GF Grilled Oysters w/ Butter, Lime Zest & Thai Basil
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Machina Favorites / Entrees
Machina Burger* - 17 New England Raised Ground Beef Grilled & Topped w/ Caramelized Onions, Pears, Balsamic Reduction, North Country Bacon, & Brie Cheese. Served w/ Choice of Side Chicken Schnitzel – 21 GF Naturally Raised Chicken Breast Breaded & Fried, Served w/ Crispy Red Potatoes & Smoked Hollandaise Sauce Chefs Sauté – 16 GF/DF Chef’s Selection of Fresh Vegetables Sautéed and Seasoned According to Chef’s Taste Add Chicken or Tofu for 6 Dietary Needs Accommodated but Selection of Vegetables are a Surprise Farmers Platter - 16 Daily Selection of Cured Meat, Cheese, Pickled Vegetables, and Preserves Earl's Sandwich - 16 Butternut Squash, Arugula, Goat Cheese, Caramelized Onions w/ Thyme Aioli. Served w/ Choice of Side V = Vegan, GF = Gluten Free, DF = Dairy Free |
Weekly Menus! What's this?
Chef Jordan Scott always wants to try something new. Therefore each week, he will create a 5-9 piece surprise menu. Each menu will be different and utilize ingredients readily available to him that week.
Please call (603) 903-0011 or check our facebook or instagram for this week's menu!
The Machina Favorites menu will be available every night.
(Both menus are subject to change due to limited supply)
Chef Jordan Scott always wants to try something new. Therefore each week, he will create a 5-9 piece surprise menu. Each menu will be different and utilize ingredients readily available to him that week.
Please call (603) 903-0011 or check our facebook or instagram for this week's menu!
The Machina Favorites menu will be available every night.
(Both menus are subject to change due to limited supply)
The Machina ArtBar serves craft cocktails with homemade botanically infused liquors and bitters as well as fresh squeezed juices. With over 150 types of spirits we can make mostly anything you can dream up. Our bartenders are taught modern-craft cocktail techniques, execution, balance, and details are the reason why our cocktails are award-winning
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A Few Favorites
Apocalypse Later - 13 Chile Vodka · Pineapple · Lime · Curacao · Basil Dr Tinks - 14 Habanero Margarita · Seasonal Fruit Solera Manhattan - 14 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 Earls Old Fashioned - 13 Bourbon · Earl Grey Ice Cube · Bitters · Turbo
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A Few Favorite Classics
Debbie Don't - 13 Reposado Tequila · Amaro Averna · Lemon · Maple Vesper - 12 Gin · Vodka · Lillet Blanc · Lemon Twist Negroni - 12 Gin · Sweet Vermouth · Campari · Orange Twist Corpse Reviver No. 2 - 13 Gin · Orange Liqueur · Lillet Blanc · Lemon · Absinthe rinse Dirty Martini - 13 Vodka or Gin · Dry Vermouth · Olive Brine
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Mocktails
Art's Cure-all - 9 Orange · Ginger · Lime · Turmeric · Agave · Soda Oh, Snap - 8 Cold Brew · Ginger · Maple · Lime · Soda Better Than Bikram - 8 Iced Tea · Cream · Honey Main Root Soda - 4 Cola · Root Beer · Ginger Beer · Sarsaparilla San Pellegrino - 5 Athletic Brewing ‘Free Wave’ - 8 Non-Alcoholic Hazy IPA · Stratford, CT <0.5% · 12 oz 
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Tea
Organic tea by Rishi Peppermint - 7 Botanical ∙ Washington, USA Ruby - 7 Oolong ∙ Doi Mae Salong, Thailand Peach Blossom - 7 White Botanical ∙ Rishi Herb Lab Jade Cloud - 7 Green Tea ∙ Hubei, China Nishi Sencha First Flush - 7 Green Tea ∙ Kagoshima, Japan Turmeric Chai - 7 Botanical ∙ Rishi Herb Lab Wild Thai - 7 Black Tea ∙ Doi Chiang Dao, Thailand Earl Grey - 7 Black Tea ∙ Rishi Herb Lab |
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Wine
Subject to change Cava - 9/52 Marques de Caceres Macabeo, Spain Rosè - 13/40 Boschendal, South Africa Reisling - 12/40 KungFu Girl, Washington Chardonnay - 12/45 Harken, California Sauvignon Blanc - 13/45 Southern Right, South Africa Pinot Noir - 14/54 Julia James, California Cabernet Sauvignon - 16/60 Alexander Valley, California Champagne - 114 Delamotte Brut, France 2020 Chardonnay - 72 Diatom, California 2020 Tempranillo - 48 Paso a Paso, Spain Pinot Noir - 125 Patz & Hall 2017, California 2018 Cabernet Franc - 84 Owen Roe, Washington 2017 Cabernet Sauvignon - 200 Silver Oak, California Saké
Sake Flight - 10 Gekkeikan- 17/36 Black & Gold, California Junmai Ginjo - 17/36 TYKU, Japan Junmai Nigori - 16/59 Tozai 'Snow Maiden', California |
Beer
Subject to change Raspberry Wheat Ale - 8 Berliner Weisse, 5.5% alc/vol "Briefcase Porter” - 9 Exhibit A, 5.4% alc/vol Berkshire Porter - 6 6.2% alc/vol Coffee Stout - 8 Banded Brewing Co. "Jolly Woodsman”, 7.5% alc/vol Imperial stout - 8 Evil Twin Brewing "Even More Jesus” , 12% alc/vol Fortified
Fino - 8 Jerez-Xérèz, Lustau 10-Year White Port - 22 Vieira de Sousa Colheita - 18 1999 Madiera, Broadbent 10-Year Tawney Port - 12 Taylor Fladgate 20-Year Port - 17 Taylor Fladgate Vintage Port - 75 2017 'Vargellas Vinha Velha', Taylor Fladgate Pedro Ximenez - 12 'San Emilio', Jerez-Xérèz Lustau |
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We used purified water in all our food, drinks, and ice!
The water we use in our food and drinks makes all the difference. Here at Machina we have an outstanding purification system created by Filtrine Manufacturing Co. This system eliminates lead, sediment, organic tastes/odors, chlorine, pathogens, and bacteria, right through our tap!
Check out Filtrine Manufacturing Co. Here! |
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Do you know we compost all our waste?
Thanks to Elm City Compost we are able to compost all our food products and all the compostable disposable products we purchase. Take from the dirt, give back to the dirt!
Check out Elm City Compost Initiative here! |
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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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