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Dinner Menu

Small Plates

Mixed Nuts | Granola 3

Pea Soup | Lemon | Croutons 8

Mixed Greens | Radish | Peas | Asparagus | Champagne Vin 9

White Bean Toast | Mushroom | Fiddleheads | Radish 9

Smoked Salmon | Green Goddess | Toast 11

Bread | Salted Honey Butter 3

Hand Cut French Fries | Roasted Garlic Aioli 6

Potatoes | Mushrooms | Fiddleheads | Swiss Chard 9

Beef Meatballs | Ricotta | Arrabiata 9

Asparagus | Caesar | Parm | Croutons 8

Beets | Shallot | Chicory | Spiced Yogurt 9

Selection of Local Cheeses 11

Bread | Honey | Rhubarb | Ramp

 

Large Plates

Chicken Breast | Parsnip | Fiddleheads | Stuffing 21

Steak | Potato | Carrots | Onion 27

Pork | Whole Grains & Seeds | Spinach 23

Risotto | Peas | Mushrooms | Lemon | Herbs 16

Grassfed Burger | Cheddar | Ramp | Bacon 17

Cod | Beans | Bacon | Radish | Ramp 22

Braised Chicken Tagliatelle | Asparagus | Ramp | Peccorino 19

 

Desserts

Lemon Meringue Pie | Basil | Poppy Seed 8

Chocolate Espresso Trifle | Hazelnut | White Sesame 8

Cinnamon Chip Bread Pudding | Almond | Cream 8

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Meet Our Team

Meet The Owners Behind Greenleaf

The team of Chef Chris Viaud and Keith Sarasin. 

Supporting Local Farms

Seasonal Farm To Table Cuisine

At Greenleaf, we believe in supporting local farms by featuring seasonal fresh ingredients sourced directly from New England farms whenever we can.

Our Chef's Counter

For an unforgettable experience, our chef’s counter is available on a first come first serve basis.