Urban Hearth

Good anytime of day, enjoy a generous serving of our house cured salmon, paired with toasted rye bread, herbed farm cheese and cape relish.

Warm and rich tomato based chowder full of mussels and fish from our local waters. Served with grilled bread.

Sweet and savory come together in this inspired breakfast classic. We use green mountain vermont Greek yogurt as the base to your parfait. Try our homemade oat and honey granola, winter-spiced berry compoteand candied orange.

Enjoy on of our creative open faced sandwiches along with a small field green salad. Roasted wild mushrooms on grilled whole wheat sourdough with leek confit and crispy chickpeas.

House made old bay biscuit with a fried egg, melted cheddar and finished with tennessee country ham and avocado. This is a knife and fork worthy sandwich.

So much more than lettuce, our featured salad is a roasted vegetable fattoush. Warm roasted winter vegetables combined with crisp salad greens, whipped feta and pita chips. All dressed with an aromatic sumac vinaigrette.

The grandaddy of one-dish breakfast wonders - we're serving shakshuka, a smokey rich stew of tomatoes, peppers and cumin, topped with new hampshire farm fresh eggs, cooked en cocotte and topped with sheep's milk feta and focaccia for dipping.

No better breakfast (or lunch) on a blustery winter day, the porridge aims to satisfy. Porridge is congee with roasted butternut squash, sambal ginger sausage, house kimchee and a farm fresh egg.

House made focaccia filled with sweet capicola ham, cheddar and roasted pepper olive spread. Toasted to perfection on the grill.

Current nosh | red onion pickled egg | danielle prosciutto | roasted cauliflower and shallot dip | manchego with honied walnuts | house cured salmon | D.c. rillettes | warm olives | beet and dill labneh.

Current nosh | red onion pickled egg | danielle prosciutto | roasted cauliflower and shallot dip | manchego with honied walnuts | house cured salmon | D.c. rillettes | warm olives | beet and dill labneh.