A Letter from Chef Martin
Greetings to all of our wonderful extended family,
Ariana’s has stayed open throughout this pandemic, and we will continue to do so.
I am writing this because, sadly and regretfully, we have closed our In-house Dining until further notice. With the massive spike in Covid-19 in our area, stricter guidelines, and people understandably being very careful, our in-house numbers reduced dramatically during the month of November. These numbers are unsustainable, so I must make this decision. Most of my staff will be temporarily laid off, and my hope is that, in the near future, there will be a stimulus plan in place. As we go forward, I will keep everyone informed about the future timing of the return of In-house Dining.
We will continue to serve Take-out through the winter and into the future, maintaining our creative and interesting food preparations. Take-out will continue to be offered Thursday through Monday, closed on Tuesday and Wednesday. With our sole focus on Take Out, we plan to offer some creative new menus. Some of our ideas include weekly cultural themes, dinner kits with raw proteins, seasonings, sides and recipes, and a chef’s special occasion dinner for two. As we plan the schedule for our weekly cultural cuisine menus and work out a couple of special packages, we will feature Ariana’s Classics in our first week of Take-out. The menu will be forthcoming.
I want to thank all of you so very much for all of the support, you have been great, my staff has been great, during this stressful time. We will all survive and go forward and I promise to keep you well fed and excited about our take out.
Bless you all and be well, Chef Martin
For Take-out, please call 603-353-4405 the ‘day of’ between 1pm to 4pm to place your order. When you call, leave your name and phone number after the message. We will return calls in the order they were received to get your order and schedule your pickup time.
For pick-up please enter the Lyme Inn driveway through the Market Street entrance and stop under the portico to receive your order.
We are happy and proud to feature foods from many of our local farm friends: Cedar Circle Farm, Crossroads Farm, Epic Acres, Mill Brook Farm, Root 5 Farm, Robie Farm, Tensen Farm, and Sunset Rock Farm.
Three Onion Soup with fresh thyme, sherry, Cabot cheddar and crostini V $7
Roasted Fall Vegetable soup with butternut squash, carrots, sweet potato, onions, spices V GF $8
House Salad: local greens, watermelon radish, cucumber, carrot, fresh basil dressing V GF $8
Warm Spinach Salad with an apple shallot vinaigrette, goat cheese, dried cranberries, pecans V GF $9
Steamed Pork Dumplings: Mill Brook Farm seasoned pork, kimchi, lime chili sauce $9
Mushroom Crepes: Sunset Rock Farm goat cheese, mushrooms, leeks, spinach, arugula cream V GF $13
Blackened Scallops with an orange chili butter sauce, polenta, daily salsa* GF $14
Prince Edward Island Mussels in a coconut, ginger, lemongrass, chili sauce with scallions * GF $12
Sauté of Crab Cakes with lump meat, a small house salad, fresh herb and lemon dressing $$13
Tuna Tartare: diced Tuna with capers, sweet onion, sea salt, truffle oil, truffle vinaigrette on greens* GF $15
Vegan Curry Rice: ginger basmati rice, coconut curry sauce, peppers, onions, scallions, tomatoes V GF $17
Curry Shrimp: Wild Gulf Shrimp with the same above presentation* GF $26
Vegetarian Tamale, steamed masa with sautéed vegetables, salsa Verde, beans & rice, broccolini GF $14
Penne Bolognese with Robie Farm veal and pork, Tensen Farm beef, marinara, local cream $24
Ariana’s Chicken: sautéed breast medallions, sundried tomato, goat cheese demi, smashed potatoes GF $23
Shellfish Stew, Mussels, Clams, Shrimp and Scallops in a light tomato saffron broth, fennel, leek, sherry* $28
Shrimp Scampi: Wild Gulf Shrimp with spinach, broccolini, garlic, lemon, wine, tomato, butter over pennette $26
Caribbean-spiced Mahi Mahi with a roasted sweet pepper butter sauce, roast sweet potato smash, salsa* GF $27
Moroccan Lamb Stew: slow-braised Epic Acres Lamb in a rich sauce with peppers, onions, ginger, fregola sarda $29
Seared Medallions of Filet Mignon with mushroom tart, truffle whipped potatoes, mushroom sherry demi* $32
Creekstone Farm Rib Eye Steak with au gratin potatoes, herb butter, red wine glaze * GF $34
Chef’s Wine Recommendations for This Week
With Seafood Dishes
Ken Forrester Vineyards Old Vine Reserve Chenin Blanc 2017, Stellenbosch, S. Africa 36
Dry Creek, Fume Blanc, 2019, Sonoma County California 34
With Meat Dishes
E Guigal Cotes Du Rhone 2015, France 31
Hall, Darwin Syrah, 2013, Napa Valley, California 48
Housley’s Century Oak Winery, Zinfandel, 2015, Lodi, California 40
Chocolate Sourdough Cake with chocolate silk, house-made cajeta and candied pecans $10
Espresso Cheesecake – a blend of Cream Cheese and Sunset Rock Farm Goat Cheese with house made chocolate sauce and crushed chocolate covered espresso beans $9
Flourless Dark Chocolate and Port Torte with a macadamia nut crust and raspberry sauce GF $9
Pear Gingerbread Cake served warm with a scoop of Sea Salt Caramel Gelato $8
Weekly Dessert Special (Please ask when ordering) Market Price
gf – gluten free v – vegetarian
Please inform your server of any allergies.
*These items may be prepared under-cooked upon request.
Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may be hazardous to your health
Message from Chef Martin
Welcome to our restaurant. Our focus is on quality and variety in both our food and wine. I love wine and believe that wine is meant to be enjoyed with food. I look for quality and value in my wines. Offering a nice variety of wines from around the world, I like to ask my guests to try something new or ask us for a recommendation. Each week I will recommend a couple of wines to accompany that menu. Be well and thank you so much for your support.
**Take-out Alcoholic Beverages by bottle only per order of Governor