Full Menu Design 3.01-20...Bourbon Yellowstone Limited 9 Year 14 Hibiki 15 Rye Colonel E.H. Taylor...

About Novio’s

In 1996, Coach “Teddy” Novio introduced the greater Bangor area to our owner. It’s been more than a decade since that first meeting, and not a week goes by where Novio isn’t coaching or encouraging Bob to be

inspired in his personal and professional life. To that end, we have named our inspired bistro after Edward Saverio Novio, one of the most influential,

kindest and most honest friends we could ever ask for. We strive to ensure that we do his name justice.

Our menu is small, selective, and the items are representative of the education, training, travels and experiences of our chef and team. We grow our own vegetables in our greenhouse which is located a short distance from the Bistro. This allows us to feature ingredients that are harvested by our team and presented to you for your enjoyment a few

hours later. In addition to growing our own products we feature meats and seafood from local farms, fishermen and other purveyors to ensure we are

using the best products available nightly.

The Clark House

Our Bistro’s home was originally built in 1836 by lumber merchant Cyrus S. Clark who at the time was the region’s largest timber license holder. In 1836, just before the house was completed, a rioting mob, upset over labor arrangements, burned it to the ground. Design and

construction started over and the home was completed later the same year.

Over the decades this building has been a single and split-family home, office space, retail and a bakery. We are honored to occupy a portion of

the space built by Cyrus. We just strive for a much happier staff.

She Got Her Dream Job | Vodka, Lemon, Basil Honey, Green Chartreuse, Genepy, Sea Smoke

New Hire Probation | Flor De Cana 5yr Rum, Black Strap Rum, Velvet Falernum, Lime, Pineapple, Angostura & Ginger Beer

Pip And A Pop | Tequila, Lime, Pepper, Agave, Pineapple & Chipotle

Just Having Water, Thank You | Gin, Aperol, Peach, Lemon, Suze

Speedy Turtle | Bourbon, Basil Honey, Lemon, Balsamic, Sea Smoke & Ginger Beer

Signature Drinks | 10

Black Cap Vodka, Green Chartreuse, Mint, Lemon & Sea Smoke

The “Bruschetta” | Olive Infused Wheatley Vodka, Lemon, Tomato

Water, Basil Infused Lillet, Sourdough Tincture

Jack Flash | Rye, Jalapeno Honey, Ancho Reyes, Lemon & Hot Pepper Bitters

Catherine | Blueshine, Lime, Rosemary, Blueberry & Prosecco

No Autographs Please | Turmeric Tea Gin, Ginger, Lemon & Tonic

Anywhere But Manhattan | Bourbon, Rye, Scotch, Dopo Teatro, Cherry & Orange

Signature Drinks | 10

Buoy Local Cocktail of the Moment to Benifit Good Sheperd Food Bank* | 10 Black Cap Vodka, Green Chartreuse, Mint, Lemon & Sea Smoke

BourbonYellowstone Limited 9 Year 14Hibiki 15

RyeColonel E.H. Taylor Straight Rye 14Minor Case 12

ScotchBalvenie Caribbean Cask 10Caol Ila 12 Year 12

GinMonkey 47 8The Botanist 8

TequilaCondigo Blanco 8Milagro Resposado Select 12

Please ask to see a complete Whisk(e)y list or to discuss other spirits

StartersChowder | Butter poached lobster, house smoked bacon, roasted potatoes, sherry bechamel

Winter Citrus Salad | Blood orange & grapefruit, tossed with raddichio, mint, shaved red onion & Meyer lemon vinaigrette. Topped with cashews & avocado aoli (V) (GF)

Calamari Salad | Crispy fried calamari served over bibb lettuce and fresh herbs, tossed with thai chili dressing. (GF)

EntreesAhi Tune Stack | Pepper crusted & lightly seared. Served over fried rice caulflower rice & pickled kale with avocado, sweet soy & wasabi (GF)

Winter Spaghetti | Cabbage, apples, parsnips, and lentils in cider reduction broth with watercress, pistachios, and shaved Brussel sprouts (VG) | 20

Peri Peri Chicken | Half-chicken, slow cooked in South African chili & garlic sauce, served with creamy potato bake (GF) | 24

DessertLavender Creme Brulee | Served with Habiscus tartlet

Chocolate Mousse | With a dark chocolate shell & whipped cream (GF) (V)

House-made Banana Ice Cream | With peanut butter pretzel & smoked salt (V)

House made Sorbet | Mango and mint (VG) (GF)

Appetizers

Duck Crepes | Brandy glazed duck stuffed crepes with apple & chili compote, watercress & spiced coconut milk | 12

Ahi Tuna Tartare | Fresh Yellow Fin tossed with lime juice & soy sauce, served with avocado, pickled jalapenos, ginger & mango salsa with house-made wontons | 12

Lamb Lollipops | Harrisa spiced and served with tzatziki sauce (GF)| 14

Fried Burrata | Served with pickled tomato, crispy artichoke, balsamic reduction & grated Parmesan (GF) | 12

Roasted Beet & Carrot Soup | Creamy carrot & beet purees, blended with coconut milk & ginger, topped with whipped goat cheese & apple confit (V) (GF) | 10

Chowder | Butter poached lobster, house smoked bacon, roasted potatoes, sherry bechamel | 14

Winter Citrus Salad | Blood orange & grapefruit, tossed with raddichio, mint, shaved red onion & Meyer lemon vinaigrette. Topped with cashews & avocado aoli (V) (GF) | 10

Calamari Salad | Crispy fried calamari served over bibb lettuce and fresh herbs, tossed with thai chili dressing. (GF) | 12

Soups & Salads

Beef Tenderloin | Herb marinated & cast iron seared, served with boursin potato puree, butter poached carrots & pearl onions. Topped with mushroom bordelaise | 32 pairs well with Veridean IPA or Lacroix Bordeaux

Lobster Risotto | Butter poached lobster served over tarragon spiced butternut squash risotto, roasted carrots with house-made smoked ricotta (GF) | 32 pairs well with Valtea Albreino or Just Having Water, Thank You

Winter Spaghetti | Cabbage, apples, parsnips, and lentils in cider reduction broth with watercress, pistachios, and shaved Brussel sprouts (VG) | 20 pairs well with Pear Cider or California Republic Chardonnay

Peri Peri Chicken | Half-chicken, slow cooked in South African chili & garlic sauce, served with creamy potato bake (GF) | 24 pairs well with Jack Flash or Bunker Brown Ale

Portabello Caps | Marinated & grilled mushrooms, served with smoked caramelized onions, pickled tomatoes, cashew ricotta with garlic & almond squash medley. (VG) (GF) | 20 pairs well with Oxbow’s FPA or New Hire Probation

Sweet Potato Pasta | House-made fennel, chili, duck & pork sausage, tossed with sweet potato noodles, spiced sweet potato puree & Tuscan Kale (GF) | 26 pairs well with Caol Ila Scotch or Foxglove Cabernet Sauvignon

Ahi Tune Stack | Pepper crusted & lightly seared. Served over fried rice caulflower rice & pickled kale with avocado, sweet soy & wasabi (GF)

Entrees & Housemade Pasta

Lorem ipsum

Lavender Creme Brulee | Served with Habiscus tartlet

Chocolate Mousse | With a dark chocolate shell & whipped cream (GF) (V)

House-made Banana Ice Cream | With peanut butter pretzel & smoked salt (V)

House made Sorbet | Mango and mint (VG) (GF)

Dessert Cocktails & Drinks | 8

Nudge Nudge | Hot Chocolate, Irish Whiskey, Fernet & Green Chartreuse Foam

Rounding Third | Vespertino, Chocolate Liqueur over an Iced Coffee Cube

Peanut Butter Jelly Time | Vespertino & Peanut Butter Whiskey & Raspberry

Hot Toddy | Stroudwater Bourbon, Lemon & Fennel Honey

Tawny Port | Neipoort | Portugal

Chateau de Beaulon | 10 year | France

House-made Limoncello

03.02.20

Dessert | 8

Full Menu Design 3.01-20...Bourbon Yellowstone Limited 9 Year 14 Hibiki 15 Rye Colonel E.H. Taylor...

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Transcript of Full Menu Design 3.01-20...Bourbon Yellowstone Limited 9 Year 14 Hibiki 15 Rye Colonel E.H. Taylor...