9 Court Street, Keene NH | 603.903.0011 | Open Tuesday - Saturday, 5P-11P (Kitchen Closes late at 10PM)
Food in Keene, NH
places to eat in Keene, NH
$25 Dine-In Dinner Boxes
Available Every Week from Tuesday to Thursday
Pick One Item in Each Category
APPETIZER
Caesar Salad
Salad Special Of The Week
ENTREE
Vietnamese Fried Noodles (GF/V)
Machina Burger 2.0
House-Made Pasta Alfredo
DESSERT
Chocolate Torte (DF/GF)
Cheesecake (GF)
Weekly Menu | Only Available 3.12-3.16
(Comes Out Every Tuesday)
Restaurant Week In Keene, NH!
$35 Dollars For The 3 Course Meal
COURSE ONE
Soup- GF/V Carrot Ginger Bisque
Salad - GF Baby Arugula Salad W/ Roasted Beets, Candied Pecans, Pickled Apples, Blue Cheese, & Balsamic Vinaigrette
COURSE TWO
Chicken Potstickers W/ Szechuan & Ponzu Reduction
Vegan Potstickers W/ Sweet Chili Sauce
Spaghetti Squash Fritters W/ Caramelized Onion & Apple Butter Sauce
COURSE THREE
Chicken Saltimbocca W/ Whipped Potatoes, & Roasted Broccoli
Seared Salmon Fillet W/ Crispy Potato Galette & Sautéed Dandelion Greens, & A Citrus Beurre Blanc
Vietnamese Fried Noodles W/ Maple & Soy Marinated Fried Tofu, Mint, Basil, & Chilis
$35 Dollars For The 3 Course Meal
COURSE ONE
Soup- GF/V Carrot Ginger Bisque
Salad - GF Baby Arugula Salad W/ Roasted Beets, Candied Pecans, Pickled Apples, Blue Cheese, & Balsamic Vinaigrette
COURSE TWO
Chicken Potstickers W/ Szechuan & Ponzu Reduction
Vegan Potstickers W/ Sweet Chili Sauce
Spaghetti Squash Fritters W/ Caramelized Onion & Apple Butter Sauce
COURSE THREE
Chicken Saltimbocca W/ Whipped Potatoes, & Roasted Broccoli
Seared Salmon Fillet W/ Crispy Potato Galette & Sautéed Dandelion Greens, & A Citrus Beurre Blanc
Vietnamese Fried Noodles W/ Maple & Soy Marinated Fried Tofu, Mint, Basil, & Chilis
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Favorite Small Plates
Always Available
WARM OLIVES- 6 GF/V
Olives Marinated in Orange Zest, Chili, & Fennel Seed WARM BEETS - 5 GF Lightly Pickled Red Beets w/ Goat Cheese, & Arugula GAMBERI E LIMONE - 9 GF Shrimp Sautéed w/ Lemon & Garlic, over Sautéed Spinach CAESAR SALAD* - 9 Organic Romaine w/ House Made Dressing, Croutons, & Grana Padano CRISPY POTATOES – 8 GF Red Bliss Potatoes, Herb Sour Cream, Toasted Cumin, & Scallions VEGAN POTSTICKERS – 8 V Tofu, Kale, & Seaweed Dumplings, w/ Sweet Chili Sauce CHICKEN POTSTICKERS - 8 Chicken Breast Dumplings w/ Szechuan & Ponzu Sauce |
OYSTERS
Each – 3, Half Dozen – 18, Dozen - 36 $2 Oyster Happy Hour Every Thursday ON THE HALF SHELL* GF/DF - OYSTER ROCKEFELLER GF - GRILLED OYSTERS GF LAMB SPÄTZLE - 13 DF German Egg Noodles, Shredded Lamb, Red Pepper Aioli, & Parsley SEASONAL BRUSCHETTA - 7 House Made Mozzarella w/ Seasonal Vegetables, Basil, Olive Oil, & Balsamic Reduction GORGONZOLA GARLIC BREAD - 7 Whipped Gorgonzola Cheese, Butter, & Roasted Garlic Baked On Ciabatta Bread BISCUITS – 7 House Made Biscuits Served w/ Whipped Pink Peppercorn Butter, Spiced Honey, & Maldon Salt Have an event coming up?
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Favorite Entrees
Always Available
MACHINA BURGER 2.0* - 17
New England Raised Ground Beef w/ BBQ Rub, Cowboy Candy, Caramelized Onions, & Blue Cheese Served w/ Choice of Side CHICKEN SCHNITZEL – 21 GF Naturally Raised Chicken Breast Breaded & Fried. Served w/ Crispy Red Potatoes & Smoked Hollandaise Sauce FRESH PASTA ALFREDO - 19 House Made Linguini Served in Creamy Alfredo Sauce w/ Parmesan, Broccoli, & Egg. Add Chicken or Shrimp $7 BUTTERNUT SQUASH SANDWICH - 15 Roasted Butternut Squash on Grilled Ciabatta w/ Chèvre, Caramelized Onions, Arugula, & Thyme Aioli. Served w/ Choice of Side FRIED CHICKEN SANDWICH - 16 Fried Chicken Breast on Brioche Bun w/ Apple Butter, Cheddar Cheese, Bacon Butter & Pickled Red Onion. Served w/ Choice of Side BRAISED LAMB SHANK - 29 GF Red Wine Braised Lamb Shank w/ Butter Roasted Potatoes, Seared Brussels Sprouts, Garlic Cream Sauce |
SALMON* - 27 GF
Seared Salmon Fillet w/ Sauteed Shiitake Mushroom, Red Pepper, Cabbage, & Rice, Topped w/ Brown Butter & Miso Sauce NY STRIP LOIN* – 27 GF Grilled NY Strip Loin w/ Whipped Potatoes, Roasted Broccoli, & Red Wine Demi Glacé CHEFS SAUTÉ – 16 GF/DF Chef’s Selection of Fresh Vegetables Sautéed & Seasoned According to Chef’s Taste, Served Over Rice. Add Chicken, Shrimp, or Tofu $7 VIETNAMESE FRIED NOODLES - 19 GF/V Maple & Soy Marinated Fried Tofu w/ Mung Bean Noodles, Mint, Basil, & Chilis ROASTED PORK PINWHEEL - 24 GF Pork Loin Stuffed w/ Grana Padano, Mushrooms, & Spinach over Cauliflower Puree & Sumac Roasted Carrots, w/ Sherry Vinegar Sauce & Herb Oil V = Vegan, GF = Gluten Free, DF = Dairy Free *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. |
Cocktails | House Favorites + Classic
Always Available
APPLE MAPLE MARGARITA - 14
Reposado Tequila · Apple Cider · Lime · Maple Syrup PUMPKIN SPICE ESPRESSO MARTINI - 15 Vanilla Vodka • Irish Creme · Coffee Liquor · Espresso DR. TINKS - 13 Tequila · Lime · Agave · Pomegranate · Habanero Tincture INDUSTRY SPECIAL - 10 PBR & A Shot of Fernet Branca MOON RABBIT - 13 Mezcal · Lemon · Honey · Ginger ∙ Spiced Pear Laphroaig Mist SAFFRON VANILLA OLD FASHIONED - 14 Bourbon · Saffron Vanilla King Cube · Bitters · Turbo EASY STREET - 14 Whiskey · Rye · Agave · Black Walnut · Allspice Espresso · Cloves SLIPPERY SLOPE - 13 Rum · Coffee · Ginger · Lime · Simple LAKE HOUSE - 15 Whiskey · Sake · Matcha · Lavender Honey · Lime · Egg White SLEEPY HOLLOW - 14 Bourbon · Apple · Butternut Squash · Lime · Simple |
LIME DROP - 13
Citrus Vodka · Lime · Simple ANOTHER MONDAY - 14 Gin · Benedictine · Cognac · Maple MACHINA MULE - 13 Vodka/Whiskey · Lime · Ginger · Honey · Soda · Bitters BLOOD & SAND - 14 Scotch · Sweet Vermouth · Cherry Liquor · Orange CHOCOLATE GARDEN - 13 Frangelico · Cacao Vodka · Sweet Vermouth Lemon WHISKEY SOUR - 13 Bourbon · Lemon · Simple · Egg White ARMAGNAC SPRITZ - 14 Chateau de Maniban Armagnac · Orange Juice · Bitters · Soda Water FIRESIDE CHAT - 13 Bourbon · Apple Cider · Honey · Lemon · Ginger · Chipotle & Chocolate Bitters Wine & Beer is rotates daily, please call the restaurant for the current list. |
Spirit Free
Always Available
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 NU FASHIONED - 11 House-Made 0% “Whiskey” • Muddled Cherry • Red Pepper & Black Tea King Cube SIPPIN' ON GIN & JUICE - 11 House-Made 0% “Gin” • Tonic • Lime FRENCH 79 - 11 House-Made 0% “Gin” • Lemon • Simple Syrup • Soda • Orange Blossom |
MAIN ROOT SODA - 4
Cola · Root Beer Ginger Beer SAN PELLEGRINO - 5 ATHLETIC BREWING 'FREE WAVE' - 8 Non-Alcoholic Hazy IPA · Stratford, CT <0.5% · 12 oz PRIME ROAST COFFEE - 4 PRIME ROAST ESPRESSO - 4 |
Get to know more about us & how we do things.
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! 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! |
Our Chef & Co-Owner
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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