Mombo Service List

Dinner Menu

• Charcuterie

  • Meats & Cheeses to Share

    Yankee Magazine chose our house made charcuterie as the Best in New England. Our signature plate is served with stone ground mustard, cranberry olive tapenade, seasonal jam, red onion compote and local New England artisanal cheeses all accompanied by lightly grilled baguette slices.

    $19.00

  • Cheese Plate to Share

    A selection of four artisanal cheeses served with house made freshly baked crackers & jams.

    $14.00

• Starters

  • Whipped Bone Marrow

    Rendered bone marrow whipped with garlic butter & piped into a roasted Yukon gold "potato bone" which is placed atop corned beef & mustard braised brussels sprouts and finished with a stout gastrique.

    $12.00

  • Blue Hill Bay Maine Mussels

    Sauteed Maine mussels with a roasted red pepper & and our own garden grown herbs accompanied by lemon infused tomatoes which is topped with grana cheese and fresh basil & grilled bread.

    $12.00

  • Pork Belly & Scallop Hoppin' John

    Confit pork belly with a cocoa chili seared scallop on a bed of low country black eyed peas & rice finished with a BBQ creama.

    $16.00

  • "Monte Cristo" Duck Confit

    Crispy crepe filled with confit duck and Vermont Spring Hill Farms Redding cheese accompanied by a roasted pear mousse with a smoking maple dijon sauce.

    $14.00

  • Yellowfin Tuna Bites

    Bacon dusted tuna served on crispy avocado polenta with jalapeno pepper jelly and finished with a pineapple & nori aioli.

    $14.00

  • NH Fat Dog Oysters

    Fresh shucked with a maple wasabi wakame salad & ginger mignonette with pumpkin caviar AND crispy polenta dusted with a corn & fusion tomato salsa finished with a chili lime aioli.

    $16.00

  • English Lamb Pies

    Crispy duck fat pastries filled with lamb sirloin, roasted red peppers & herb spiced potatoes which is finished with a curried sweet pea sauce.

    $11.00

  • Steak Tartare*

    Traditional steak tartare made with capers, red onions and served with lightly grilled baguette slices.

    $14.00

• Soup and Salads

  • Inspired by Waldorf Salad

    Baby spinach with pickled red grapes & our own house cured chicken bacon which is tossed with a roasted walnut celeriac dressing and topped with candied salt & pepper apple chips.

    $12.00

  • "BLT" Salad

    Beefsteak tomato breaded and served warm topped with a butter lettuce lardon pesto alongside greens tossed with a bacon vinaigrette and finished with fusion tomatoes.

    $11.00

  • Covered Noodle Salad

    Miso ginger dressed soba noodle with carrot strings & grilled bok choy and red peppers on a black garlic peanut soil which is topped with a chili & wasabit dusted crispy rice cracker.

    $11.00

  • Beet Salad

    Mixed beets, served with a goat cheesecake and purple mustard, garnished with lightly dressed Arugula in a Tuscan kale oil.

    $10.00

  • Red Caesar Salad

    Red romaine lettuce tossed with a red rose water & anchovy dressing with potato bread croutons and grilled Bermuda onions alongside parmesan foam topped with a cherry reduction.

    $10.00

  • Crab & Butternut Chowder

    Accompanied by a sauteed bacon & sweet corn-root vegetable hash.

    $11.00

  • Lobster Bisque

    A New England classic; rich, creamy and finished with cognac and plenty of fresh Maine lobster.

    $11.00

• Meats and Poultry

  • Bone in Pork Chop (gluten free)

    14 oz. brown sugar brined Maine Family Farms pan seared pork chop accompanied by hickory smoked carrots and turnip sticks with whipped Peruvian purple potatoes and crispy pancetta chips & roasted garlic butter.

    $29.00

  • Filet Mignon*

    Center cut tenderloin grilled & placed atop a Maine lobster and artichoke hash accompanied by a creamed kale puree and topped with black garlic anchovy butter which is finished with an espresso balsamic syrup.

    $38.00

  • Duck Breast*

    Seared duck breast placed around black trumpet dumplings accompanied by a butternut squash & mustard puree & roasted garlic duck demi glaze with crispy sage.

    $28.00

  • Wagyu "Kobe" Hanger Steak*

    Dowling Farms Wagyu hanger steak placed atop whipped buttery turnips alongside a roasted hazelnut & chestnut potato torta which is finished with a cranberry blood orange chimichurri.

    $32.00

  • Short Rib

    Chocolate and ghost chili rubbed bone in short ribs accompanied by wilted kale greens & roasted garlic polenta fries with blackberry bacon jam.

    $29.00

  • Lamb Sirloin

    Cocoa rubbed Maine Family Farms Lamb Sirloin placed over a bed of candy cap sweet potato risotto accompanied by grilled king oyster mushrooms and finished with a chocolate mint pesto.

    $29.00

  • "Half" Chicken

    All natural chicken prepared three ways: roasted breast, crispy confit leg and garlic thyme sausage, served with milles feuilles potatoes, mixed beets with a caramelized shallot & green peppercorn sauce.

    $22.00

• Seafood and Vegetarian

  • Mahi Bacon Cracker Jacks

    Grilled bourbon glazed mahi accompanied by orange jalapeno couscous & a saffron sweet potato puree garnished with bacon micro cracker jacks.

    $28.00

  • Local Day Boat Scallops

    Pan seared scallops paired with a spicy scallop & shrimp artichoke sausage wrapped in swiss chard on a bed of watercress puree alongside a cuttlefish "fettuccini" with celeriac, red bell peppers & leek strings which is finished with a roasted garlic cuttlefish ink aioli.

    $29.00

  • Cashew Crusted Swordfish

    Wild local swordfish pan seared and crusted with toasted cashews served on a bed of jasmine julienne summer vegetable rice & finished with a madras curry sauce and stone fruit & pomegranate chutney.

    $29.00

  • Atlantic Salmon

    Organic Farm Raised Salmon Pan seared with an asparagus almondine and herb jasmine rice fried pudding which is finised with a blackberry coulis.

    $28.00

  • Yellowfin Tuna

    Seared yellow fin tuna served atop a sesame peanut sauce alongside a pickled ginger & cucumber salad which is paired with nori sushi rice cubes and finished with a wasabi honey aioli.

    $29.00

  • Arugula & Truffle Fettucini

    Handmade arugula & truffle pasta on a bed of sundried tomato almond beet pesto topped with roasted eggplant & artichoke hearts & grana padano which is then finished with a spicy black olive streusel.

    $20.00

• To Share

  • Roasted Brussels Sprouts

    Served with smoked cured bacon and caramelized shallots.

    $8.00

  • Mac & Cheese

    $9.00

  • Grilled Asparagus with Lardo

    $8.00

  • Salt & Vinegar Fingerling Potatoes

    $7.00

  • Sauté of Mixed Beets

    $6.00

Dessert

• Dessert

  All of our desserts are made from scratch by our own pâtissier, Chef Monica.

  • Chocolate Plate

    Chef Monica's assortment of handcrafted chocolates.

    $14.00

  • Peach Almond Cake

    Tendercrop NH Farm peaches layered between toasted almond cake topped with blackberry goat cheese cream which is finished with lavender crystals.

    $9.00

  • Pumpkin Cheesecake

    Pumpkin cheesecake accompanied by pecan caramels finished with chocolate sauce.

    $9.00

  • Chocolate Puff Pastry

    Layers of milk chocolate and chambord mousse placed between the handmade chocolate puff pasty.

    $10.00

  • Carrot Cake Crème Brûlée

    Layers of vanilla bean creme brulee separated by spiced carrot cake & cream cheese icing.

    $10.00

  • Ice Cream / Sorbet

    Two scoops of Monica's latest flavor made daily. Please ask your server for today's flavor.

    $6.00

  • Artisan Cheeses

    A selection of 4 artisanal cheeses accompanied by seasonal jam, sweet & sour raisins and freshly grilled bread.

    $14.00

Wine

• Chardonnay

  • Novellum "Un Oaked Vin de Pays" Languedoc, France

    hints of pears & mint

  • Glory Days Lodi, California

    crisp green apple, orange blossom & sweet meyer lemon

  • Hidden Crush Central Coast, California

    lemon blossom, green apple and white peach

• Pinot Gris / Grigio

  • Caposaldo Veneto, Italy

    apple blossoms, white fruits & almonds

  • Benton Lane Willamette Valley, Oregon

    apple blossoms, peaches & wet stones

• Sauvignon Blanc

  • Como Sur Casablanca Valley, Chile

    white flowers and melon with a mineral finish

  • Chateau St Michelle Columbia Valley, Washington

    citrus with apples & melons

• Riesling

  • Urban Mosel, Germany

    apricot & pineapple with ripe floral aromas

• Cabernet Sauvignon

  • Hogue, Columbia Valley, Washington

    plum, rich cassis and currant, with a touch of cinnamon

  • Avalon Napa Valley, California

    currants and raspberries with a chocolaty richness

  • Wellington Sonoma, California

    blackberry, black currant, herb and cedar flavors

• Carménère

  • Calina Central Valley, Chile

    ripe black cherries, fresh berries, spice and fresh herbs

• Zinfandel

  • Vinum Cellars Paso Robles, California

    strawberry, rhubarb & leathery tannins with earth notes

• Merlot

  • T.O.G. Pennywise Central California

    blackberry, roasted pepper, fresh cherries & vanilla

• Pinot Noir

  • The Path Napa, California

    red berries, plum, rose petal and earthy hints of mushrooms

  • Block Nine Caidens Vineyard, California

    cherry, strawberries and tea with hints of clove

• Malbec

  • Catena Vista Flores Mendoza, Argentina

    ripe plum and chocolate flavors, spicy black pepper

• Sparkling & Champagne

  • Villa Cornaro Prosecco Italy

    apple blossoms and pears, with bright acidity and light body

  • Cristalino "Brut Cava" Spain

    clean and dry with crisp citrus & apples

  • Veuve Clicquot "Brut Yellow Label" Champagne, France

    vanilla, peach laced with pecan (split)

• Chardonnay

  • Artesa Chardonnay Carneros, California

    pear, apricots, lime & apple with hints of vanilla and honey

  • Antica Chardonnay Napa, California

    natural acidity and minerality with flavors of white peach, apple and pear with oak

  • Matanzas Creek Chardonnay Sonoma, California

    orange, sweet butter, lilly of the valley, smokey pear, and sweet citrus

  • Hamilton Russell Walker Bay, South Africa

    mineral rich with complexity, pear aroma and natural acid

• Pinot Grigio

  • Banfi San Angelo Toscana, Italy

    fresh and fruity with pear, banana, peach and anise with honey notes

• Pinot Gris

  • Adelsheim Willamette Valley, Oregon

    white peach, apricot, pear, golden apple, cantaloupe & acacia honey

• Sauvignon Blanc

  • Natura Casablanca, Chile

    aromas of lime and grapefruit mingled with light herbal notes

  • Hanna Russian River, California

    hints of grapefruit, quince, tangelo, mint, basil and pear with mineral note

• Riesling

  • Ravines Fingerlakes, New York

    aromas of floral, citrus & fruit. Wine Spectator's top 100 wines of the world for 2011

  • Kesselstatt Spatlese, Germany

    appealing palate, clean & bright, aromatic nose

  • Pacific Rim "Wallula Vallay" Columbia Valley, Washington

    apricot, pineapple, tasting dry with apple & nutmeg notes

• Cabernet Sauvignon

  • Sequoia Grove Rutherford, California

    aromas of raspberries and ripe red cherries with notes of vanilla and cocoa powder

  • Hall Napa Valley, California

    cassis and black fruit aromas upfront with chocolatey accents

  • Antica Napa, California

    scents of blueberry, blackberry with enticing violet and red currants

  • Whitehall Lane Reserve Napa, California

    raspberries and plums with velvety tannins and toasty oak

  • Stag's Leap Fay Napa, California

    red cherry, blueberry and tangerine with vanilla & spice aged in French Oak

• Carménère

  • Grial Colchagua, Chile

    ultra rich with blackberries, grilled peppers and dark spicy cherry

  • Concha y Toro "Terrunyo" Peumo, Chile

    ultra rich with depth & flavor concentration, smoky with blackberries

• Zinfandel

  • Edmeades Mendocino, California

    soft tannins with deep mixed berry, toast, oak & spice flavors

  • Seghesio Old Vine Sonoma, California

    concentrated flavors of red fruit, green pepper, nutmeg and licorice

• Pinot Noir

  • Angeline "Reserve" Russian River Valley, California

    lean, leafy herbal notes, candied berry flavors & orange peel

  • Davis Bynum Russian River Valley, California

    cranberry, black cherry and sweet spices with flowers and raspberries

  • Goldeneye Anderson Valley, California

    red and black cherry, cola, red currant, oak, and a hint of earthiness

• Merlot

  • Roth Estate Alexander Valley, California

    cherry, olive, herb, sandalwood and spice flavors with a toasty oak finish

  • Meeker "Handprint" Sonoma, California

    elegant, easy finish with black cherries & oak

• Malbec

  • Punto Final "Classico" Mendoza, Argentina

    deep ruby red with notes of blackberry, blueberry, spice box & incense

• Shiraz / Syrah

  • Mitolo Jester Shiraz McLaren Vale, Australia

    cherries, blackberries, crushed balck pepper rounded earthy notes

  • McPrice Myers Les Galets, Syrah Central Coast, California

    licorice, blueberry liquor & truffles

  • Wind Gap, Syrah Russian River Valley, California

    blackberry, wild berry, cedar, spice and chicory

• Blended Reds

  • Marqués de Cáceres "Rioja Reserva" Rioja, Spain

    notes of tobacco & cherries with a touch of spice & deep chocolate

  • B&G "Châteauneuf-du-Pape" Rhone, France

    garnet in color with jammy aromas of raspberry, mixed with cocoa & cinnamon

  • Guigal "Cotes Du Rhone Red" Rhone, France

    fresh fruits with red berries & spices, full-bodied, rich & intensely aromatic

  • Close de los Siete Mendoza, Argentina

    blackberry, chocolate, herbs with a hint of smoky oak and intense black fruit flavors

• Tuscan

  • Banfi Castello "Brunello di Montalcino" Montalcino, Italy

    blackberry, black cherry & raspberry, fresh mushrooms & milk chocolate

  • Damilano "Barolo" Lecinquevigne, Italy

    rose notes, leather, tobacco from which emerges a hint of violet and goudron

  • Antinori Peppoli "Chianti Classico" Tignanello, Italy

    blackberry & raspberry, with floral & mineral notes, meaty in character

  • Carpineto "Chianti Classico Reserva" Tuscany, Italy

    lush cherry flavor, balanced oak & soft tannin's

• Sparkling & Champagne

  • Heidsieck Monopole "Blue Top Brut" Champagne, France

    strong nose of wood & spice with buttery aromas

  • Moet & Chandon "Brut Imperial Rose" Champagne, France

    almond, honey, candied ginger, buttered toast & citrus

  • Biagio "Prosecco Extra Dry" Veneto, Italy

    peaches & pears with bright acidity and a light body

  • Cristalino "Brut Cava" Spain

    clean and dry with crisp citrus & apples

  • Chandon Etoile "Rose Sparkling" Napa, California

    raspberry, cherry, lime to vanilla

  • Veuve Clicquot "Brut Yellow Label" Champagne, France

    vanilla, peach laced with pecan