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NINE-TEN
Dinner
Dinner
We are currently serving dinner Wednesday – Sunday, 5 pm to 9 pm
Indoor Dining & Outdoor Dining (heat lamps and blankets available for outdoor diners)
Curbside Take-Out Service / Online Ordering
We are delighted to offer curbside take-out service, featuring a globally-inspired, locally-sourced menu for you to enjoy at home.
DINNER TAKE-OUT: Wednesday through Sunday, Pick-Up Available from 5:30 pm to 8 pm
(* Because our menus are seasonal and change daily, items listed below may not be on actual menu.
To help cover increasing costs and support growing minimum wage, a 5% surcharge will be added to all checks.
A credit card will be required to confirm all reservations for parties of 6 or more.)
First Course
Tomato & Burrata Cheese Salad
spring onions, radishes, frisee, watercress, spring herbs, bread crisps, nasturtium leaf vinaigrette
Jamaican Jerk Pork Belly
baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato purée
Japanese Sweet Potato Agnolotti
thyme-roasted bosc pear, Point Reyes blue cheese, crispy Brussels leaves
Beef Tenderloin Tartare
zucchini, kalamata olives, red onions, parsley, feta cheese, lemon, labneh, za’atar, pita bread
Hamachi Sashimi
marinated baby shiitake mushroom, scallion vinaigrette
Big Glory Bay King Salmon Tartare
scallion powder, lemon zest, shallot, lemon-coriander jus, crème fraîche, white sturgeon caviar, pickled serrano
Little Gems “Caesar” Salad
shaved parmesan, croutons, white anchovy dressing
Cacio e Pepe
porcini mushroom spaghettini, cured egg yolk, parmesan, cracked black pepper, shaved mushroom
Entrées
Roasted Jerk Chicken
crispy baby Yukon potato & green garlic relish, sautéed spigarello, jerk chicken jus
Grilled Prime 14oz. Ribeye Steak
king trumpet mushrooms, baby broccoli, parmesan crispy potatoes, cabernet sauce
Pan-Roasted Big Glory Bay King Salmon
onion mousseline, Yukon gold potato fondant, chanterelle mushroom, sorrel vin blanc
Liberty Farms Duck Breast
golden balsamic glaze, pistachio crust, rosemary creamed Brussels sprouts, roasted Asian pear, leek, pickled golden beets
Roasted Cauliflower Steak
pine nuts, mint, parsley, raisins, cipollini onion, sprouting cauliflower, romesco yogurt sauce
Maine Sea Scallops
parsnip puree, cauliflower, fennel, concord grape-verjus froth, candy heart grapes, anise hyssop
Pan-Roasted New Zealand Rack of Lamb
red kuri squash “risotto”, rapini, braised quince, roasted shallot, pepitas, lamb jus
NINE-TEN Burger
half pound angus beef, house-made pickles, butter lettuce, tomato, mustard seed aioli, served with a choice of fries or a green salad
add cheddar, swiss or blue cheese 2
add sauteed mushrooms or onions 2
add bacon 3
add avocado 4
upgrade fries to truffle fries 2
Dessert
Half Baked Chocolate Cake
caramel sauce, choice of whipped cream or vanilla ice cream
Seasonal Sorbet
three scoops of house-made sorbet
Stuffed Brioche Doughnuts
warm brioche donuts filled with espresso mascarpone, milk chocolate cream, toasted hazelnut, feuilletine crunch
Peanut Butter Semifreddo
pickled candy heart grapes, lemon verbena gel, almond macaron, crème fraiche ice cream