Meet The Team: Kendall

IMG_9670.jpg

We are excited to announce the newest member of the Martingale Wharf team, Kendall Connors, our new Events Manager! Kendall comes to us with over 10 years of service industry experience and for the last several years has held management roles in restaurants from Newburyport to Hampton. She has now found her home in Portsmouth at the Martingale Wharf and we are happy to have her as part of our team that delivers exceptional service to each private event we host.

 

After graduating from UMass Amherst, Kendall moved back to the Seacoast, where she grew up. She loves the Seacoast for everything that it offers and is excited to be a part of the Portsmouth community.

 

Kendall has an extraordinary attention to detail and brings a confidence and passion for creating unique and special events. We are proud to have her on our team and hope to host your next event!

New Year's Eve 2018

MGW.NYE.2.jpg

Join us for a 5 course tasting menu crafted by Executive Chef Cory Lemieux that promises to be spectacular.   Our first seating is at 5pm and last seating is at 10:30pm.  Live music will begin at 10pm with a champagne toast at midnight.

Reservations are required for this special tasting menu.

Amuse Bouche

Beet and Goat Cheese Stack, Balsamic Gel, Hazelnut

Appetizer

Old World Crab Bisque, Celery Leaf, Crab Puff

Foie Gras Panna Cotta, Pickled Quince, Fig Pearls, Salted Peanuts, Brioche

Hawaiian Bigeye Tuna Poke, Crispy Sushi Rice, Tobikko, Serrano, Tamarind Glaze, Yuzu Ice

Warm Pressed Ricotta, Rapini, Baby Artichoke, Sunflower Seed, Preserved Lemon

Intermezzo

Rose Water Explosion

Main Course

28 Day Dry-Aged Ribeye, Truffle-Potato Gratin, Shropshire Bleu, Local Mushrooms, Sherry Jus

Pan-Seared Butterfish, Lobster Dumpling, Edamame, Lotus, Miso Broth

Roasted Pheasant, Celery Root Agnolotti, Maitake, Brown Butter Foam

Kauai Prawns, Littlenecks, Smoked Tomato, Olives, Nduja, Baby Fennel

Dessert

“Chocolate Gold Rush”, Sponge Cake, Soil, Silver & Gold

“Strawberries & Champagne”, Cotton Candy, Zabaglione, Pop Rocks

“Cookies & Cream”, French Macarones, Sweet Cream Panna Cotta

$75/person

$25 wine pairing upcharge

Restaurant Week 2018 Menu

Restaurant Week is coming up on November 8-17 and we are proud to be participating again!

We will be offering unique chef-inspired dishes that you can’t find on our new Fall menu! Check out what we will be offering:

First Course

Harvest Panzanella: Roasted Gold Beets, Parsnip, Carrot, Baby Mizuna, Warm Ciabatta, Spiced Pepita Dressing, Goat Cheese Fondue, Pomegranate Seeds

Butternut-Apple Bisque: Granola, Roasted Pumpkin Seed Oil

Smoked Salmon Cakes: Crispy Brussels Sprouts, Andouille, Piquillo Pepper Puree

Second Course

Braised Local Beef Short Rib: Smoked Cheddar Grits, Braised Cippolini, Roasted Carrot, Cashew Gremolata, Natural Jus

Porcini Mushroom Tortelloni: Wild Mushrooms, Celery Root, Pancetta, Romano, Truffle Cream

Crispy Tempura Flounder: Curried Cauliflower Puree, Cucumber, Watercress, Red Onion, Mint Yogurt

Third Course

Warm Indian Pudding:Candied Pecans, Vanilla Bean Ice Cream

Flourless Chocolate Torte: Candied Orange, Cinnamon Chantilly

FullSizeRender.jpg

We can’t wait to see you for Restaurant Week and don’t forget to bring any non-perishable items to Martingale Wharf to benefit Gather NH!