Full Menu Design 1-31-20 - Novio's...

About Novio’s

In 1996, Coach “Teddy” Novio introduced the greater Bangor area to our owner. It’s been more than a decade since that first meeting, and not a week goes by where Novio isn’t coaching or encouraging Bob to be

inspired in his personal and professional life. To that end, we have named our inspired bistro after Edward Saverio Novio, one of the most influential,

kindest and most honest friends we could ever ask for. We strive to ensure that we do his name justice.

Our menu is small, selective, and the items are representative of the education, training, travels and experiences of our chef and team. We grow our own vegetables in our greenhouse which is located a short distance from the Bistro. This allows us to feature ingredients that are harvested by our team and presented to you for your enjoyment a few

hours later. In addition to growing our own products we feature meats and seafood from local farms, fishermen and other purveyors to ensure we are

using the best products available nightly.

The Clark House

Our Bistro’s home was originally built in 1836 by lumber merchant Cyrus S. Clark who at the time was the region’s largest timber license holder. In 1836, just before the house was completed, a rioting mob, upset over labor arrangements, burned it to the ground. Design and

construction started over and the home was completed later the same year.

Over the decades this building has been a single and split-family home, office space, retail and a bakery. We are honored to occupy a portion of

the space built by Cyrus. We just strive for a much happier staff.

She Got Her Dream Job | Vodka, Lemon, Basil Honey, Green Chartreuse, Genepy, Sea Smoke

New Hire Probation | Flor De Canya 5yr Rum, Black Strap Rum, Velvet Falernum, Lime, Pineapple, Angostura & Ginger Beer

Pip And A Pop | Tequila, Lime, Pepper, Agave, Pineapple & Chipotle

Just Having Water, Thank You | Gin, Aperol, Peach, Lemon, Suze

Speedy Turtle | Bourbon, Basil Honey, Lemon, Balsamic, Sea Smoke & Ginger Beer

Signature Drinks | 10

Basil Vodka, Fennel Dolin Blanc, Genepy, Lemon, Lemongrass Bitters

The “Bruschetta” | Olive Infused Wheatley Vodka, Lemon, Tomato Water, Basil Infused Lillet, Sourdough Tincture

Jack Flash | Rye, Jalapeno Honey, Ancho Reyes, Lemon & Hot Pepper Bitters

Catherine | Blueshine, Lime, Rosemary, Blueberry & Prosecco

No Autographs Please | Turmeric Tea Gin, Ginger, Lemon & Tonic

Anywhere But Manhattan | Bourbon, Rye, Scotch, Dopo Teatro, Cherry & Orange

Signature Drinks | 10

Cocktail of the Moment | 10 Basil Vodka, Fennel Dolin Blanc, Genepy, Lemon, Lemongrass Bitters

BourbonYellowstone Select 12Hibiki 15

RyeColonel E.H. Taylor Straight Rye 14Minor Case 12

ScotchBalvenie Caribbean Cask 10Caol Ila 12 Year 12

GinMonkey 47 8The Botanist 8

TequilaCondigo Blanco 8Milagro Resposado Select 12

Please ask to see a complete Whisk(e)y list or discuss other spirits

Appetizers

Duck Crepes | Brandy glazed duck stuffed crepes with apple & chiliu compote, watercress & spiced coconut milk | 12

Beef Tartare | Ground steak served with capers, red onion & maple dijon mustard, poached egg yolk & potato crisps (GF) | 12

Crab Cakes | Jonah crab, mixed with bell pepper, onion & celery. Served with Meyer lemon aioli & candied citrus | 14

Dozen Oysters | Bar Harbor Blondes served on the half shell with blood orange mignonette (GF) | 30

Escargots de Bourgogne | Burgundy style snails, poached & baked with garlic, butter, and persley with baguette & frisee salad. | 14

Matzo Ball Soup | Fluffy matzo meal dumplings served in a saffron & diull vegetable broth (V) | 10

Chowder | Butter poached lobster, house smoked bacon, roasted potatoes, sherry bechamel | 14

Warm Cabbage Salad | Braised Napa cabbage with shaved carrots, apples & roasted tomatoes on a bed of Bibb lettuce topped with cheese, house made bacon bits & orange vinaigrette (GF) | 10

Winter Citrus Salad | Blood orange & grapefruit, tossed with raddichio, mint, shaved red onion & Meyer lemon vinaigrette. Topped with cashews & avocado aoli (V) (GF) | 10

Soups & Salads

Hanger Steak | Herb marinated & cast iron seared, served with boursin potato puree, butter poached carrots & pearl onions. Topped with a mushroom bordelaise | 28 pairs well with Veridean IPA or Lacroix Bordeaux

Lobster Risotto | Butter poached lobster served over tarragon spiced butternut squash risotto, roasted baby carrots with house-made smoked ricotta (GF) | 32 pairs well with Valtea Albreino or Just Having Water, Thank You

Winter Spaghetti | Cabbage, apples, parsnips, and lentils in cider reduction broth with watercress, pistachios, and shaved Brussel sprouts. (VG) | 20 pairs well with Pear Cider or California Republic Chardonnay

Pork Porterhouse | Cider braised pork, served over sweet potato & andouille hash with red cabbage slaw (GF) | 24 pairs well with Jack Flash or Bunker Brown Ale

Blackened Tofu | Crisp tofu served over creamy polenta with creole sauce, roasted tomatoes, swiss chard & pan fried artichokes (VG) (GF) | 20 pairs well with Oxbow’s FPA or New Hire Probation

Sweet Potato Pasta | House made fennel & chili rabbit sausage, tossed with sweet potatoe noodles, spiced sweet potato puree & Tuscan Kale (GF) | 26 pairs well with Caol Ila Scotch or Foxglove Cabernet Sauvignon

Entrees & Housemade Pasta

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Creme Brulee | Blood orange with chocolate-dipped almond biscotti

Chocolate Mousse | With a dark chocolate shell & chocolate swirl whipped cream (GF) (V)

House- made Ice Cream | Peanut butter pretzel, banana & smoked salt (V)

House made Sorbet | Mango and Mint (VG) (GF)

Dessert Cocktails & Drinks | 8 Nudge Nudge | Hot Chocolate, Irish Whiskey, Fernet & Green Chartreuse Foam

Rounding Third | Vespertino, Chocolate Liqueur over an Iced Coffee Cube

Peanut Butter Jelly Time | Vespertino & Peanut Butter Whiskey & Raspberry

Hot Toddy | Stroudwater Bourbon, Lemon & Fennel Honey

Tawny Port | Vieira De Sousa 10 year | Portugal

House-made Limoncello

01.31.20

Dessert | 8

Full Menu Design 1-31-20 - Novio's...

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