Hearth & Harbor
A PURPOSE
Our purpose is to create a menu that represents our collective culinary skills and creativity learned over the years. We aim to push ourselves through experimentation, feedback, and working on every detail of our dishes to be able to craft memorable dining experiences that showcase our passion and dedication to the art of cooking.
Eat Together
Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour – dessert.
Maine Cioppino
Grilled octopus flounder and mussels in a seafood broth, flavored with tomato, fennel, lemon, bay, and peppercorns.
Mushroom Cheesecake
Mushroom cheesecake served with a graham cracker cookie, walnut brittle, and a mushroom jam
Koji Potatoes
Fried koji brined potatoes, alongside a radish and arugula salad dressed in a lemon vinaigrette, topped with a broiled cheddar espuma.
THE KITCHEN
Jacob knorr
Executive Chef
Jacob Knorr drew inspiration from the role models who surrounded him as a child which opened up his passion for the world of Culinary Arts. He believes that using all the knowledge and experience the team at Hearth & Harbor has, allows us to create a unique dining experience which is special for our guests.
Taylor ray
Kitchen Manager
Taylor Ray is from Washington D.C and has been working in the industry since high school. He has worked in a variety of restaurants across the world and loves to draw inspiration from international cuisine. He one day wants to own his own business and travel abroad once again.
Alanna batty
Pastry Chef
Alanna Batty is from New Hampshire and has been interested in cooking since she was a kid. She has worked in several bakeries and restaurants in Peterborough, NH and hopes to open her own bakery one day.
