EAT LOCAL.
CHEF CUT
EARLY WINTER MENU
This menu is inspired by the Mediterranean - from the markets of Greece and Italy to the coasts of Spain, France and North Africa. I cook through the lens of New England seasons, using local farms, coastal seafood and flavors that shaped my training and travels. Read on to learn more about select dishes.
WARM FETA DIP
whipped and oven baked Feta, olive tapenade, tomato, Crudite, pita
John Tinios family recipe, made with a french feta. The sheep's milk comes from the plateaus of southern France. Made from 100% pure Lacaune sheep's milk, a breed known for its rich and creamy milk. The dip gets blended with a local cream cheese, oregano and lemon
TZATZIKI
yogurt, cucumber, garlic, lemon, dill, crudite and pita
Made from organic greek yogurt with 10% milk fat with no added sugars by a company called kourellas,coming from the mountains of grevella in Greece. We add organic english cucumbers, garlic, dill, mint and lemon juice.
SWELL OYSTERS
raw with cocktail sauce, horse radish and mignonette
Swell has been with us since they opened and started supplying restaurants, the Hampton based oyster farm has grown out to an iconic farm in New Hampshire. Their oysters are Atlantic but can also be called eastern oysters (crassostrea virginica). And if you look really well you can almost see them from our balcony.
Read more about Russ and Connor Here
CICHETTI TRIO
three daily Venetian bites, elevated with seasonal mediterranean and local ingredients
This dish varies greatly depending on the seasonal ingredients available, what we have in-house, and our culinary inspirations. We focus on using seasonal produce, allowing us to change the dish frequently and maintain excitement. Our commitment is to source as much of our produce locally as possible, ensuring both freshness and support for our local community.
MUSHROOM ARANCINI
crispy risotto, Dunks mushrooms, roasted mushroom jus, shaved parmesan, rosemary oil
Dunks Mushrooms is a legendary mushroom farm based in Brentwood, NH, founded by a passionate forager who has been discovering these culinary treasures since childhood. Since starting the farm in 2016, Dunks has become a staple on our menu, showcasing a delightful mix of shiitake, king mushrooms, and lion's mane.
We expertly utilize the trimmings to create a rich mushroom jus, and to finish our dishes, we drizzle a fragrant blend of rosemary oil and Parmesan cheese. This exceptional cheese is made from cow's milk and is ripened for 18 months, developing a complex flavor profile that combines nutty undertones with a rich, creamy texture. The cheese is proudly from the Emilia-Romagna region of Italy, enhancing the overall dining experience .
SIGNATURE PAN SEARED SCALLOPS
bone marrow, mushroom demi, winter truffle
This dish has been a staple on our menu for about 6-7 years, quickly becoming a favorite among our patrons. Our scallops are sustainably sourced from New England, ensuring the highest quality as long as the season permits.
We incorporate mushrooms from Dunks Mushrooms, adding an earthy depth to the dish. The veal bones are sourced from local farms, supplemented by larger farms in New York when necessary. The rich demi-glace is crafted from a stock that has been meticulously cooked down over five days, infusing it with deep flavor. To finish, we garnish the dish with exquisite winter truffles, sourced from either Oregon or Italy, depending on availability.
STICKY PORK BELLY
corn polenta, cherry glaze, smoked paprika, pickled sweet potato
Our pork belly is sourced from Kellie Brook Farm in Greenland, where the pigs are free range- raised in a natural environment on their 30-acre property.
We complement the pork with sweet potatoes sourced from Brookford Farm in Canterbury, NH, which are pickled in champagne vinegar and seasoned to perfection. The dish features Maraschino cherries, which are a delightful by-product of our cocktail creations.
To elevate the flavors, we finish the dish with a touch of smoked paprika from Spain and shoyu, a delicious smoked soy sauce that adds depth and richness.
READ MORE ABOUT KELLIE BROOK FARM HERE
READ MORE ABOUT BROOKFORD FARM HERE
SLOW BRAISED OCTOPUS
saffron risotto, chorizo, fermented pepper puree
The octopus we serve is of Portuguese origin, slow-braised in white wine for about 2 to 3 hours, resulting in a tender and flavorful dish. It is complemented with local saffron in our creamy risotto, along with chorizo and our house-fermented pepper purée, creating a delightful blend of flavors and textures.
LAMB MEATBALLS
saffron lamb jus, whipped feta yogurt, tomato olive confit, phyllo crisp
Our lamb for the meatballs is sourced primarily from Winnicut River Farm in Epping. John O'Brien runs this family-operated farm, where he raises beef, lamb, and pigs using holistic and sustainable practices, ensuring that no pesticides or herbicides are used.
Additionally, we include saffron sourced from Lemon Fair, a company based in Vermont, known for its quality and commitment to local farming.
Read more about Farmer John here
Read more about Lemon Fair here
BEEF CARPACCIO
baby kale, parmesan, truffle aioli, quail egg, pine nuts
We create our carpaccio logs using prime beef sourced from the tenderloin’s "butt," which we gently freeze before slicing it thinly. The dish is elegantly finished with truffle aioli, aged Parmesan, quail eggs, and toasted pine nuts.
Our kale comes from local farmer Tyler at Hungry Heart Farm in Kingston, ensuring freshness and supporting our local community.
Read more about Hungry Heart Farm here
CALAMARI
chickpeas, peppers, lemon tomato relish, feta
Our calamari is sourced from Lund's Fisheries, located in Cape May, New Jersey. Lund’s Fisheries is dedicated to upholding the highest standards of social and environmental stewardship, ensuring that their products are both sustainable and ethically sourced.
To complete the dish, we finish it with our spicy tapenade made from olives and pepperoncini, crumbled feta, and a zesty lemon vinaigrette, adding a burst of flavor that perfectly complements the calamari.
Read more about LUND’S FISHERIES HERE
KAKAVIA (GREEK FISH STEW)
green crab broth, Bang Island Maine mussels, cod quenelle, saffron
This is our second dish that features green crabs as a foundation. To enhance the flavors, we add a generous splash of Maine garum, the Italian version of fish sauce, which provides depth and a boost of umami.
The dish is completed with delicate cod quenelles—small, spoon-shaped nuggets made from our cod trimmings—alongside exceptional mussels from Bang Island, Maine. These mussels are slightly larger than their Canadian counterparts, adding a unique texture and flavor to the dish.
Additionally, we incorporate saffron, known for its vibrant golden hue and distinct flavor profile that combines floral, earthy, and slightly sweet notes. This exquisite spice elevates the overall dish, infusing it with warmth and richness that beautifully complements the other ingredients.
Read more about BANK ISLAND MUSSELS HERE
READ MORE ABOUT MAINE GARUM HERE
READ MORE ABOUT GREEN CRAB HERE
GREEN CRAB BISQUE
focaccia crumble, fresno oil
(Supporting New England coastal sustainability)
$1 goes to green crab.org
This marks our inaugural green crab project, a journey we've embraced for over eight years. We source around 100 pounds of green crabs biweekly, transforming them into a rich stock that serves as the foundation for many of our seafood dishes.
We proudly collaborate with fishermen Nicole and Charly, who have been essential partners on multiple projects throughout the years. In addition to green crabs, they also supply us with fresh lobsters and, on occasion, tuna.
Want to read more about green crabs
Read more about GREEN CRABS HERE
READ MORE ABOUT NICOLE & CHARLY HERE
VILLAGE SALAD
vine ripe tomatoes, feta, olives, pickled red onion, red wine vinegar, olive oil
Tomatoes from back yard farms in Maine year round
Read more about back yard farms here
TINOS CAESAR
little gem, garlic croutons, aioli, parmesan, soft boiled egg
This salad is year round on our menu, in the spring, summer and fall we source our gem from farms around us as much as we can but for the winter months or when their supply runs out we get our gem through Lancaster Farms, an organic co-op with hundreds of small farms in the north east
Read more about LANCASTER FARMS HERE
READ MORE ABOUT WILD FERN FARM HERE
READ MORE ABOUT BROOKFORD FARM HERE
PUMPKIN RAVIOLI
Sage, brown butter, hazelnuts, figs
Our beloved butternut squash dish features produce sourced from Hungry Heart Farm in Kingston or Brookford Farm in Canterbury, combined with rich browned butter, toasted hazelnuts (filberts), and sweet figs. This seasonal favorite has graced our menu for five years, making an appearance each fall and winter, and it will continue to delight until we run out of butternut squash.
READ MORE ABOUT BROOKFORD FARM HERE
TINOS RAGU
local lamb and beef, tomato sugo, parmesan, basil crisp
Our version of Bolognese sauce, known in Italy as ragù, features a rich blend of local lamb and beef sourced primarily from Winnicut River Farm. This aromatic sauce is crafted with a selection of sautéed vegetables, including a vibrant bouquet of onions, root celery, carrots, and garlic.
To achieve its depth of flavor, we braise the meat and vegetables for over an hour, allowing the ingredients to meld beautifully. We utilize San Marzano tomatoes, which are exclusive to a specific region in Italy. These tomatoes hold the prestigious DOP label, signifying their protection by the Italian government. Renowned for their thicker walls and dense pulp, San Marzano tomatoes contribute to a sauce that is both thick and deeply red, elevating our ragù to a delightful culinary experience
Winnicut River Farm is a regenerative farm where mixed livestock improve soil health, promoting lush, nutrient-rich forage. Their careful animal rotation enhances growth while providing fresh pasture, ensuring the animals are happy and healthy.
They practice sustainable farming by avoiding fertilizers, hormones, and medications, and never use pesticides, fungicides, or herbicides. This holistic approach allows the animals to thrive on a 100% grass-fed diet, resulting in better-tasting and healthier meat.
READ MORE ABOUT winnicut river FARM HERE
WILD ALASKAN KING SALMON
lemon ricotta tortellini, honeynut squash, beurre blanc
We source our wild king salmon from the pristine waters of Alaska or Canada, carefully selecting based on seasonal availability. This dish is enriched with house-made ricotta, crafted from high-quality dairy sourced in New Hampshire.
Accompanied by honey nut squash from our local farms, we finish it with a luxurious beurre blanc that is complemented by a splash of white wine, creating a delightful fusion of flavors.
PAN SEARED COD
mushroom risotto, braised leeks, green crab demi, chive oil
Our cod comes from the icelandic waters and is sustainable due to strict, science-based management, including total allowable catch (TAC) quotas set by scientists to prevent overfishing, comprehensive monitoring, and a commitment to using the whole fish, with most fisheries MSC certified for responsible practices and bycatch reduction, ensuring healthy stocks for the future. Methods like longlining and hook/jig fishing are used, which are more selective, and efforts are ongoing to minimize bycatch of other species.
WOOD GRILLED LAMB CHOPS
lemon potatoes, balsamic celeriac, roasted black garlic cream, rosemary ash
Gundagai lamb is renowned for its exceptional quality and flavor, making it a highly sought-after meat in the culinary world. Raised in the picturesque region of Gundagai in New South Wales, Australia, these lambs thrive on the area's lush pastures and pristine environment.
SLOW BRAISED VADOUVAN LAMB SHANK
lemon potatoes, balsamic celeriac, roasted black garlic cream, rosemary ash
IBERIAN PORK CHOP
corn polenta gnocchi, ricotta kale, old Beemster, cranberry demi
Five years ago, the Niman Ranch team embarked on a global quest to enhance our eating experience. We tasted various pork to identify the best breeds and genetics, focusing on those suitable for outdoor farming. An exclusive lineage was discovered on the Iberian Peninsula, a region renowned for its prized pork quality.
The Iberian Duroc, unique to Niman Ranch, originates from Spain and has been selectively bred for our community of small-scale family farmers in the U.S. This lineage is characterized by robust marbling and exceptional flavor, ensuring an unforgettable eating experience.By combining top European genetics with the strict standards practiced by our American farmers, Niman Ranch delivers the highest quality, best-tasting pork in the world.
The dish is completed with a gluten free polenta gnocchi, ricotta kale with kale from hungry heart farm, and the old beemster is one of my favorite cheeses. Beemster is a brand of premium Dutch Gouda cheese made from the rich milk of cows grazing on nutrient-dense pastures in the Beemster Polder, a UNESCO World Heritage site, resulting in sweet, creamy flavors and a firm texture, with varieties aged from young to extra-aged (XO) with nutty, buttery, and even caramelly notes, plus flavored options like cumin or mustard. It's known for traditional craftsmanship, sustainability, and naturally lactose-free options when aged longer than four months
HERITAGE BEEF TENDERLOIN
smoked potato, charred broccolini, pearl onions, green peppercorn jusHERITAGE RIBEYE
pommes frites, dunks mushrooms, winter truffle, diane sauce
We take pride in sourcing our ingredients from one of the largest networks of small, independent U.S. family farmers, comprising over 600 farmers and ranchers. Their commitment to sustainable and humane agricultural practices ensures that all animals are raised outdoors or in deeply bedded pens, following strict animal welfare protocols. Additionally, their animals are never given antibiotics or added hormones and are fed a high-quality, 100% vegetarian diet. This dedication to ethical farming not only supports local communities but also guarantees the best quality for our dishes
SLOW BRAISED RIB STEW
Winnicut River Farm beef, truffle corn polenta, whipped goat cheese, roasted root vegetables
NEW ENGLAND RAISED DUCK BREAST
confit duck nugget, charred parmesan endive, orange farro, thyme jus
SOURCING
At Tinos, we’re proud to source ingredients within a 50-mile radius whenever possible. This commitment not only ensures the freshest, cleanest ingredients on every plate but also allows us to support local purveyors and small businesses in our community.
We believe that exceptional dishes start with exceptional ingredients. By partnering with nearby farms, fisheries, and artisans, we highlight the rich flavors of our region while fostering sustainability and minimizing our environmental footprint.
For us, food isn’t just about nourishment; it’s about connection—to the land, to the people who grow and produce with care, and to the local economy. Every bite tells a story, and we’re honored to share it with you.
partners
SWELL OYSTER
Hampton, NH
THAT SALTY BLONDE
Seacoast, NH
GREENCRAB.ORG
SEAPORT FISH
Rye, NH
DUNKS MUSHROOM
Brentwood, NH
MAINE GARUM CO.
Waldoboro, ME
BROOKFORD FARM
Canterbury, NH
HUNGRY HEART FARM
Kingston, NH
KELLIE BROOK FARM
Greenland, NH
WINNICUT RIVER FARM
Stratham, NH
VERNON FAMILY FARM
Newfields, NH
WILD FERN FARM
Kingston, NH
ENNA’S CHOCOLATE
UNH MARINE SCIENCE