Winter is here, and so are our new Weekly Specials:
Winter. It’s the time of year when the wind becomes biting, the sidewalks turn into skating rinks, and all you want to do is hibernate indoors next to a warm fireplace. We get it; New England winters can be bitterly cold and dreary.
That’s why our chefs have dreamed up some savory new dishes that will be sure to warm you up! Each Winter Weekly special strays from the norm; these specials give new and fresh takes on warm, rich comfort food. They challenge our palates with flavor pairings that inspire and amaze. Our Duck Chimichanga, for instance, surprisingly pairs a flavorful 5 spice pulled duck chimi with a side of kimchi to create a fusion dish that just works.
Each day of the week offers a different winter special:
Monday Sweet Chili Braised Tofu: Tofu braised in sweet chili and tamari, over toasted coconut jasmine rice, Sriracha wakime salad and chili-roasted carrots with crispy wontons. This dish is great for both the experienced and beginner tofu diner alike! The spice of the tofu pairs perfectly with the clean taste of the coconut rice for a well-balanced dish.
Tuesday Stout Brisket: Herb-rubbed brisket braised with our stout, served with a roasted garlic and horseradish chimichurri, chilled broccoli and roasted red pepper salad. Finished with smashed potatoes and crispy-fried shallots. If you’ve never had a brisket that “melts in your mouth,” you need to try this. We even have a meatless option for this dish: just substitute stout-braised ratatouille for the brisket.
Wednesday Chicken and Dumplings: Common Wealth Farm free-range organic chicken stewed with a light ale, celery, carrot and onion and fresh herbs, topped with traditional sweet potato dumplings. Anyone call for some comfort food?
Thursday Duck Chimichanga: Hoisin and 5 spice pulled duck, with pickled carrots, bok choy and drunken brown rice in a flour tortilla. Fried and served with a drizzle of plum duck sauce and a quick pickle kimchi.
meatless option: Substitute Lalibella Farm organic teriyaki-braised tempeh and shittake for the duck.
Friday Short Rib Bolognese: Braised beef short rib with a tomato red wine ragout over housemade chive-pappardelle with freshly shaved Pecorino Romano and torn fresh basil. Pasta and red sauce: what could be a better reprieve from the bitter cold?
meatless option: Substitute mushroom ragout sourced from NH Mushroom Co. for the short rib.
Saturday Lobster Tacos: Panko-fried fresh lobster in a grilled flour tortilla with guacamole purée, roasted tomato cilantro salad and jicama baby kale slaw. Served with black beans and rice.
Sunday B.L.T. & E.: Humanely-raised Niman Ranch pork belly braised in North Country Cider, over buttercup lettuce with a fried green tomato, sunny-side local egg and basil aioli. Served with sourdough toast points and traditional homefries. One word: BRUNCH.
meatless option: Substitute grilled local organic oyster mushrooms for the pork belly.
We know that the cold weather can be harsh, but we also know that the best way to remedy the frosty seclusion of a New England Winter is to put on your best snow boots, zip up your jacket, and thaw out at The Portsmouth Brewery with good friends, beer, and food. Why don’t you come on over and enjoy a PB beer with a Stout Brisket or some Lobster Tacos?
For our complete menu with prices, click HERE!