Dinner Menu


Raw or Cured



East Coast Oysters
18.00

Half shell with a citrus ginger mignonette and fresh horseradish root and lemon

Church Charcuterie Board
14.00

Close, near far assorted selection of cured meats

Church Cheese Board
14.00

Close, near, and far assorted selection of cheeses

Oysters Rockerfeller
15.00

Half shell oysters baked with pesto and topped with crumbled bacon

 

Small Plates



Soup Du Jour
7.00

soup of the day correlated with season

Green Curry Mussels
15.00

Curry and Coconut broth with lemon grass, cilantro and lime. Served with grilled bread

Point Judith Calamari
13.00

Rice flour dusted, house made sweet chili ginger sauce, mint

Mozzarella Burrata
14.00

Maplebrook Farms Burrata, garilic infused balsamic, Berkshire prosciutto, marinated mushrooms, heirloom cherry tomatoes

Church Bread
10.00

Delicate rolled pastry pocket filled with seasonal vegetables, sharp cheddar and bechamel

Crab Cake
15.00

Fresh lump crab set over a raft of bacon-wrapped asparagus topped with caper tartar sauce

Foraged Mushrooms
14.00

Pan flashed local mushrooms served with a duxelle filled asiago cup and grilled crostini

Grilled Flatbread
11.00

Garlic white sauce with fresh mozzarella, grilled chicken, scallions and diced plum tomatoes

Fire Crackers
10.00

Roasted chicken in sweet chili and ginger Sriracha aioli fried in a won ton wrapper

Dry Ancho Wings
11.00

Fried dry rubbed wings served with bleu cheese and hot sauce

Church Burger
17.00

Local Angus beef, cheddar cheese, bacon, hand cut fires and field green salad

 

Salads



Caesar
10.00

Romaine lettuce, roasted garlic crostini, Parmesan crisps, pickled shallot, shaved asiago

Octopus
14.00

Slow braised and grilled octopus, Pitchfork Farms greens tossed in a spicy vinaigrette, peperoncino, roasted potatoes and cripsy artichokes

Greens
8.00

Arcadia Greens, beets, roasted sweet potatoes, sunflower seeds dressed with a maple vinaigrette

 

Large Plates



Mr. Church's Chicken
23.00

Lightly breaded served over sweet potato puree and sauteed rainbow chard, dressed with maple jus

Portsmouth Scallops
32.00

Seared scallops served with parsley and garlic sauce atop a squid ink linquini

Gnocchi
24.00

House-made potato and thyme gnocchi tossed in a local rabbit ragu and topped asiago

Rib Roast
25.00

Bourbon and chipotle rubbed over roasted garlic potatoes with asparagus topped with sweet chorizo butter

Market Fish

Daily selection of the freshest seasonal fish

Daily Pasta

Housemade fresh pasta in a rotating sauce

Cioppino
22.00

Grilled seafood medley served with a lightly spiced tomato broth and saffron risotto

Steak Frites
25.00

8oz local sirloin served medium rare over house cut fries and seasonal vegetable topped with demi glaze

 

Sweet Finish



Pomegranate Cheesecake
10.00

NY style cheesecake with a pomegranate reduction and whipped cream

Chocolate Bliss
10.00

Flourless chocolate torte, chocolate terrine, chocolate panna cotta, vanilla whipped cream

Creme Caramel
9.00


House-Made Sorbet
7.00

Ask your server for today's selection

House-Made Ice Cream
7.00

Ask your server for today's offerings

Apple Crisp
11.00

Lake Champlain Apples poached and baked in a hot pot with oat crumble. Served with vanilla ice cream

 

Dessert Wines



 

Scotch



Lagavulin (16 Yr)
14.00


Oban (14 Yr)
14.00


Cragganmore (12 Yr)
12.00


Laphroaig (10 Yr)
10.00


The Macallan (12 Yr)
14.00


The Glenlivet (12 Yr)
18.00


Glenfiddich
14.00


 

Digestif



B&B
8.00


Courvoisier
9.00


Grand Marnier
8.00


Remy Martin Vs
9.00


Hennessy
10.00


 

Ports



Sandman Tawney 20 Yr
9.00


Warres Otima 10 Yr
7.00


 

Other Drinks



Coffee


Tea


Espresso


Cappucino


Sambuca


Frangelico


Baileys