Our Menu
Brunch
Sourdough, tomato, shallots, lemon, arugula, basil, shaved parmesan, poached egg.
Brioche, vanilla, berries homemade whipped cream, vanilla gelato, melted Swiss chocolate.
Fresh lobster, spring onion churri, harissa hollandaise.
Grille sourdough, islas canarias ham, white cheddar, huancaina, sunny side up eqq.
Skirt steak, over-easy eggs, tomato, pommes lyonnaise.
Garden herbs, seasonal greens, heirloom tomato, goat cheese, etc.
Field to Fork
Add Chicken +$9.00 | Add Shrimp +$12.00
Boquerones, sourdough, red cow parmesan.
Candied pecans, meredith farms feta, champagne maple vinaigrette.
Barrel-aged maple syrup. Sicilian olive oil, focaccia.
Neval orange, ruby red grapefruit, lisbon lemon, compressed greek yogurt, puffed wild rice.
Between the Bread
Rye, house smoked pastrami, sauerkraut, Swiss, house Russian.
Mustard, lettuce, roasted piquillo peppers, provolone, ciabatta.
Sharp cheddar, applewood smoked bacon, shredded lettuce, tomato, pickles, house sauce, toasted brioche bun choice of fries or side salad.
Small Plates
Squash, roasted apples, miso.
Gruyère, black truffle, and cauliflower.
Pickled carrots, aromatic greens, spicy aioli.
Focaccia, New Hampshire maple syrup, garlic & herbs.
Nduja aioli, Thai basil.
Spicy bluefin tuna, spicy mayo, avocado crema, eel sauce, wasabi tobiko, micro cilantro.
Bluefin tuna, avocado, inure, crispy onion, asian pear, citrus ponzu, farro chips.
Large Plates
White cheddar polenta, Madeira, wild mushrooms.
Pecorino romano, thai basil, banana peppers.
Lamb & guanciale, cacio e pepe, herb pancito.
Fennel ferns salad, walnut-cilantro, dashi beurre blanc.
White cheddar polenta, Madeira, wild mushrooms.
Snake river farms - coffee & palm rub chimichurri sauce polenta fries.
Sushi
Akami, avocado, mango, flame-torched toro on top with a creamy, spicy sauce, house unagi sauce, togarashi, and scallions.
Spicy lump crab, avocado, topped with seared Miyazaki A5 wagyu.
Shrimp tempura, avocado, flame-torched salmon on top with creamy sauce, house unagi sauce, and sesame seed.
Hamachi, tuna, asparagus, spicy bluefin tuna, chives, garlic chips, ponzu glaze.
Spicy salmon, torched scallop, cucumber, akami, avocado, tobiko, spicy mayo.
Champagne mignonette, cocktail sauce.
Raw Bar
1/2 dozen $24.00 | 1 dozen $46.00 • Champagne mignonette, cocktail sauce.
3 pcs $24.00 | 6 pcs $46.00 • Dijonnaise, cocktail sauce.
1/2 dozen $15.00 | 1 dozen $28.00 • Champagne mignonette, cocktail sauce.
Dijonnaise, cocktail sauce.
1 dozen oysters, 2 dozen clams, 3 jumbo prawn cocktail, jumbo lump crab, tuna tartare.
Sides
Monday - Friday 12 pm - 4 pm
Drift Express Lunch
2 Course Pre Fixe:
1st course Choice of Mixed Greens Salad
2nd course Choice of Between the Bread or Sushi Roll
Between the Bread
Sourdough, tomato, shallots, lemon, arugula, basil, shaved parmesan, poached egg.
Rye, house smoked pastrami, sauerkraut, Swiss, house Russian.
Roasted pork, ham, pickles, mustard, swiss cheese, hero bread.
Mustard, lettuce, roasted piquillo peppers, provolone, ciabatta.
Sharp cheddar, applewood smoked bacon, shredded lettuce, tomato, pickles, house sauce, toasted brioche bun choice of fries or side salad.
Field to Fork
Add Chicken +$9.00 | Shrimp +$12.00
Barrel-aged maple syrup, sicilian olive oil, focaccia.
Neval orange, ruby red grapefruit, Lisbon lemon, compressed Greek yogurt, puffed wild rice.
Spanish Boquerones, sourdough crumble, 'red cow' aged parmesan.
Candied pecans, Meredith farms feta, champagne maple vinaigrette.
Small Plates
Squash, roasted apples, miso.
Gruyère, black truffle, cauliflower.
Pickled carrots, aromatic greens, spicy aioli.
Focaccia, new hampshire maple syrup, garlic & herbs.
Nduja aioli, Thai basil.
Spicy bluefin tuna, spicy mayo, avocado crema, eel sauce, wasabi tobiko, micro cilantro.
Bluefin tuna, avocado, inure, crispy onion, asian pear, citrus ponzu, farro chips.
Large Plates
Pecorino romano, Thai basil banana peppers.
Lamb & guanciale, cacio e pepe, herb pancito.
Fennel ferns salad, walnut-cilantro, dashi beurre blanc.
White cheddar polenta, madeira, wild mushrooms.
Snake River farms coffee & palm rub chimichurri sauce - polenta fries.
Sushi
Akami, avocado, mango, flame-torched toro on top with creamy spicy sauce, house unagi sauce, togarashi, scallions.
Spicy lump crab, avocado, topped with seared miyazaki A5 wagyu.
Shrimp tempura, avocado, flame-torched salmon on top with creamy sauce, house unagi sauce, sesame seed.
Hamachi, tuna, asparagus, spicy bluefin tuna, chives, garlic chips, ponzu glaze.
Spicy salmon, torched scallop, cucumber, akami, avocado, tobiko, spicy mayo.
Salmon, avocado, crawfish, chives, togarashi citrus crunchy potato.
Tuna, yellowtail, salmon, seasonal fish, 8 pieces.
Raw Bar
1/2 dozen $24.00 | 1 dozen $46.00 • Champagne mignonette, cocktail sauce.
3 pcs $24.00 | 6 pcs $46.00 • Dijonnaise, cocktail sauce.
1/2 dozen $15.00 | 1 dozen $28.00 • Champagne mignonette, cocktail sauce.
Dijonnaise, cocktail sauce.
1 dozen oysters, dozen clams 3 jumbo prawn cocktail jumbo lump crab, tuna tartare.
Sides
Appetizers
Squash, roasted apples, and miso.
Pickled carrots, aromatic greens, spicy aioli.
Butter beans, chorizo jam, salsa verde.
N’duja aioli, Thai basil.
Focaccia, New Hampshire maple syrup, garlic & herbs.
Gruyère, black truffle, and cauliflower.
Coconut curry, chili oil, Persian black lime.
Bluefin tuna, avocado, inure, crispy onion, asian pear, citrus ponzu, and farro chips.
Spicy bluefin tuna, spicy mayo, avocado crema, eel sauce, wasabi tobiko, and micro cilantro.
Field to Fork
Add Chicken +$9.00 | Shrimp +$12.00
Barrel, aged maple syrup, Sicilian olive oil, and focaccia.
Neval orange, ruby red grapefruit, Lisbon lemon, compressed Greek yogurt, and pu ed wild rice.
Spanish boquerones, sourdough crumble, ‘Red Cow’ aged parmesan.
Candied pecans, feta, pomegranate, radicchio, and maple vinaigrette.
Entrees
Pecorino Romano, Thai basil, banana peppers.
Hudson Valley duck confit, hand of the wood mushroom, lemon thyme.
Lamb & guanciale, cacio e pepe, herb pancito.
Scallop, celery-ac, soy beans, sturgeon caviar, and champagne sauce.
Blue prawns, Hokkaido scallops, jumbo lump crab, leeks, Yukon.
Fennel ferns salad, walnut-cilantro, dashi beurre blanc.
White cheddar polenta, foraged mushrooms, madeira jus.
Sharp cheddar, applewood smoked bacon, shredded lettuce, tomato, pickles, house sauce, toasted brioche bun • Choice of: Fries or Side Salad.
Miso, sweet potato mash, haricot verts, burgundy, five-spice sauce.
Snake River Farms, coffee & palm rub, chimichurri sauce, polenta fries.
Snake River Farms, vsop cognac & pink peppercorn sauce.
Sushi
Akami, avocado, mango, flame torched toro on top with a creamy, spicy sauce, house unagi sauce, togarashi, and scallions.
Shrimp tempura, avocado, flame torched salmon on top with creamy spicy sauce, house unagi sauce, and sesame seed.
Spicy crab, avocado, topped with seared Miyazaki A5 wagyu.
Spicy salmon, torched scallop, cucumber, akami, avocado, tobiko, spicy mayo.
Hamachi, tuna, asparagus, spicy bluefin tuna, chives, garlic chips, ponzu glaze.
Salmon, avocado, crawfish, citrus, crunchy potato, chives, togarashi.
Tuna akami, yellowtail, salmon, tuna toro.
Salmon, monkfish liver, shiso, bluefin tuna, mustard ponzu, fresh wasabi, hamachi shiso sauce, grilled eel, eel sauce, chives, scallops, lemon zest, saffron, Japanese red shrimp, yuzu-miso, mayo sauce.
Raw Bar
1/2 dozen $24.00 | 1 dozen $46.00 • Champagne mignonette, cocktail sauce.
3 pcs $24.00 | 6 pcs $46.00 • Dijonnaise, cocktail sauce.
1/2 dozen $15.00 | 1 dozen $28.00 • Champagne mignonette, cocktail sauce.
Dijonnaise, cocktail sauce.
1 dozen oysters, dozen clams, 3 jumbo prawn cocktails, tuna tartare, jumbo lump crab • Champagne mignonette, cocktail sauce.
Sides
Tableside Experience
Wagyu beef, fresh horseradish, cornichon, quail egg crostini.
Choice of two sides & two sauces.
Dessert
Creme fraiche gelato, maple anglaise. Please allow 25 minutes to prepare.
Toasted almonds, drunken golden raisins.
Sweetened pumpkin, amaretti cookies, and amaro whipped cream.
Creme fraiche gelato, strawberry compote.
Caramelized Brioche, creme fraiche gelato, sea salt caramel.
Chef’s daily selection.
From 4 pm to 6:30 pm
Small Plates
Scamorza, nduja aioli, Thai basil.
Gruyère, black truffle, and cauliflower.
Focaccia, NH maple syrup, garlic & herbs.
Pickled carrot, aromatic greens, spicy aioli.
Spicy pepperoni, Mike's hot honey, sesame, burrata.
Burger, Truffle Fries, Mini Martini your way
Cocktails
Redemption bourbon, Toki Japanese whiskey, joto yuzu green apple, matcha, lemon
Grey Goose Vodka vermouth | Brine olive oil wash, blue cheese olives