2014 Fall and Winter Menu

There’s nothing quite like New England in the fall. Not only does it bring out the brisk weather and sensational colors, it also invites us to rediscover the local, perennial flavors that make the season so special on the Seacoast.

This fall, Chef Mike Piergrossi is spicing up your steakhouse favorites with flavors inspired by the harvest season.

Appetizers

The Demeters bar is a great escape from the bustle of the holidays. With shared appetizers, shellfish and light entrées, it’s easier than ever to mix and match for a casual night out with friends. Our new appetizers are made to warm you up from the autumn chill, like pork and apple dumplings with Thai chili sauce, housemade ricotta with crushed chilis on ciabatta bread, and whole fried oysters with fried Brussel sprouts, pumpkin seeds and lemon aioli (pictured below).

Pastas

In addition to the beef bolognese, a favorite at Demeters, Chef Mike has expanded our selection of pastas to include orecchiette pomodoro with housemade chicken sausage, lobster mac and cheese, and ricotta and goat cheese raviolis with tomato cream sauce (pictured below). Pair these with our world-class wines by the glass for the perfectly portioned meal.

Seafood

Our new seafood entrées section celebrates New England’s rich tradition of cuisine from the sea, coupled with irresistible autumn spices. This includes roasted Scottish salmon with chestnut wild rice pilaf, seared jumbo scallops with roasted butternut squash, and pecan crusted swordfish with fall risotto and cranberry chutney (pictured below).

Of course, there’s one dish that’s always in season: our steaks. From our steak tips entrée, to our à la carte chops, we source from Creekstone Farms all-natural Black Angus beef for superior tenderness and flavor.

To make your reservation and discover the fall and winter menu, call us at 603.766.0001, or visit Reserve to book your table online.

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