Yankee Magazine chose our house made charcuterie as the Best in New England. Our signature plate is served with stone ground mustard, cranberry olive tapenade, seasonal jam, red onion compote and local New England artisanal cheeses all accompanied by lightly grilled baguette slices.
Cheese Plate to Share
A selection of four artisanal cheeses served with house made freshly baked crackers & jams.
Whipped Bone Marrow
Rendered bone marrow whipped with garlic butter & piped into a roasted Yukon gold "potato bone" which is placed atop corned beef & mustard braised brussels sprouts and finished with a stout gastrique.
Blue Hill Bay Maine Mussels
Sauteed Maine mussels with a roasted red pepper & and our own garden grown herbs accompanied by lemon infused tomatoes which is topped with grana cheese and fresh basil & grilled bread.
Pork Belly & Scallop Hoppin' John
Confit pork belly with a cocoa chili seared scallop on a bed of low country black eyed peas & rice finished with a BBQ creama.
"Monte Cristo" Duck Confit
Crispy crepe filled with confit duck and Vermont Spring Hill Farms Redding cheese accompanied by a roasted pear mousse with a smoking maple dijon sauce.
Yellowfin Tuna Bites
Bacon dusted tuna served on crispy avocado polenta with jalapeno pepper jelly and finished with a pineapple & nori aioli.
NH Fat Dog Oysters
Fresh shucked with a maple wasabi wakame salad & ginger mignonette with pumpkin caviar AND crispy polenta dusted with a corn & fusion tomato salsa finished with a chili lime aioli.
English Lamb Pies
Crispy duck fat pastries filled with lamb sirloin, roasted red peppers & herb spiced potatoes which is finished with a curried sweet pea sauce.
Traditional steak tartare made with capers, red onions and served with lightly grilled baguette slices.
Soup and Salads
Inspired by Waldorf Salad
Baby spinach with pickled red grapes & our own house cured chicken bacon which is tossed with a roasted walnut celeriac dressing and topped with candied salt & pepper apple chips.
Beefsteak tomato breaded and served warm topped with a butter lettuce lardon pesto alongside greens tossed with a bacon vinaigrette and finished with fusion tomatoes.
Covered Noodle Salad
Miso ginger dressed soba noodle with carrot strings & grilled bok choy and red peppers on a black garlic peanut soil which is topped with a chili & wasabit dusted crispy rice cracker.
Mixed beets, served with a goat cheesecake and purple mustard, garnished with lightly dressed Arugula in a Tuscan kale oil.
Red Caesar Salad
Red romaine lettuce tossed with a red rose water & anchovy dressing with potato bread croutons and grilled Bermuda onions alongside parmesan foam topped with a cherry reduction.
Crab & Butternut Chowder
Accompanied by a sauteed bacon & sweet corn-root vegetable hash.
A New England classic; rich, creamy and finished with cognac and plenty of fresh Maine lobster.
Meats and Poultry
Bone in Pork Chop (gluten free)
14 oz. brown sugar brined Maine Family Farms pan seared pork chop accompanied by hickory smoked carrots and turnip sticks with whipped Peruvian purple potatoes and crispy pancetta chips & roasted garlic butter.
Center cut tenderloin grilled & placed atop a Maine lobster and artichoke hash accompanied by a creamed kale puree and topped with black garlic anchovy butter which is finished with an espresso balsamic syrup.
Seared duck breast placed around black trumpet dumplings accompanied by a butternut squash & mustard puree & roasted garlic duck demi glaze with crispy sage.
Wagyu "Kobe" Hanger Steak*
Dowling Farms Wagyu hanger steak placed atop whipped buttery turnips alongside a roasted hazelnut & chestnut potato torta which is finished with a cranberry blood orange chimichurri.
Chocolate and ghost chili rubbed bone in short ribs accompanied by wilted kale greens & roasted garlic polenta fries with blackberry bacon jam.
Cocoa rubbed Maine Family Farms Lamb Sirloin placed over a bed of candy cap sweet potato risotto accompanied by grilled king oyster mushrooms and finished with a chocolate mint pesto.
All natural chicken prepared three ways: roasted breast, crispy confit leg and garlic thyme sausage, served with milles feuilles potatoes, mixed beets with a caramelized shallot & green peppercorn sauce.
Seafood and Vegetarian
Mahi Bacon Cracker Jacks
Grilled bourbon glazed mahi accompanied by orange jalapeno couscous & a saffron sweet potato puree garnished with bacon micro cracker jacks.
Local Day Boat Scallops
Pan seared scallops paired with a spicy scallop & shrimp artichoke sausage wrapped in swiss chard on a bed of watercress puree alongside a cuttlefish "fettuccini" with celeriac, red bell peppers & leek strings which is finished with a roasted garlic cuttlefish ink aioli.
Cashew Crusted Swordfish
Wild local swordfish pan seared and crusted with toasted cashews served on a bed of jasmine julienne summer vegetable rice & finished with a madras curry sauce and stone fruit & pomegranate chutney.
Organic Farm Raised Salmon Pan seared with an asparagus almondine and herb jasmine rice fried pudding which is finised with a blackberry coulis.
Seared yellow fin tuna served atop a sesame peanut sauce alongside a pickled ginger & cucumber salad which is paired with nori sushi rice cubes and finished with a wasabi honey aioli.
Arugula & Truffle Fettucini
Handmade arugula & truffle pasta on a bed of sundried tomato almond beet pesto topped with roasted eggplant & artichoke hearts & grana padano which is then finished with a spicy black olive streusel.
Roasted Brussels Sprouts
Served with smoked cured bacon and caramelized shallots.
Mac & Cheese
Grilled Asparagus with Lardo
Salt & Vinegar Fingerling Potatoes
Sauté of Mixed Beets
*These items may contain raw ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
All of our desserts are made from scratch by our own pâtissier, Chef Monica.
Chef Monica's assortment of handcrafted chocolates.
Peach Almond Cake
Tendercrop NH Farm peaches layered between toasted almond cake topped with blackberry goat cheese cream which is finished with lavender crystals.
Pumpkin cheesecake accompanied by pecan caramels finished with chocolate sauce.
Chocolate Puff Pastry
Layers of milk chocolate and chambord mousse placed between the handmade chocolate puff pasty.
Carrot Cake Crème Brûlée
Layers of vanilla bean creme brulee separated by spiced carrot cake & cream cheese icing.
Ice Cream / Sorbet
Two scoops of Monica's latest flavor made daily. Please ask your server for today's flavor.
A selection of 4 artisanal cheeses accompanied by seasonal jam, sweet & sour raisins and freshly grilled bread.
By the Glass
Novellum "Un Oaked Vin de Pays" Languedoc, France
hints of pears & mint
Glory Days Lodi, California
crisp green apple, orange blossom & sweet meyer lemon
Hidden Crush Central Coast, California
lemon blossom, green apple and white peach
Pinot Gris / Grigio
Caposaldo Veneto, Italy
apple blossoms, white fruits & almonds
Benton Lane Willamette Valley, Oregon
apple blossoms, peaches & wet stones
Como Sur Casablanca Valley, Chile
white flowers and melon with a mineral finish
Chateau St Michelle Columbia Valley, Washington
citrus with apples & melons
Urban Mosel, Germany
apricot & pineapple with ripe floral aromas
Hogue, Columbia Valley, Washington
plum, rich cassis and currant, with a touch of cinnamon
Avalon Napa Valley, California
currants and raspberries with a chocolaty richness
Wellington Sonoma, California
blackberry, black currant, herb and cedar flavors
Calina Central Valley, Chile
ripe black cherries, fresh berries, spice and fresh herbs
Vinum Cellars Paso Robles, California
strawberry, rhubarb & leathery tannins with earth notes
red berries, plum, rose petal and earthy hints of mushrooms
Block Nine Caidens Vineyard, California
cherry, strawberries and tea with hints of clove
Catena Vista Flores Mendoza, Argentina
ripe plum and chocolate flavors, spicy black pepper
Sparkling & Champagne
Villa Cornaro Prosecco Italy
apple blossoms and pears, with bright acidity and light body
Cristalino "Brut Cava" Spain
clean and dry with crisp citrus & apples
Veuve Clicquot "Brut Yellow Label" Champagne, France
vanilla, peach laced with pecan (split)
Mombo's Feature Page with Special Finds and Boutique Wines
On our Feature Page, we offer a singular focus. We will highlight a particular vineyard and introduce you to the many labels of the winemaker. Sometimes we will chose a varital or a region like Pinot Noir or Cote du Rhone. On our Special Finds and Boutique Wine page, we will introduce you to hand picked selections that are not generally found in stores or wines that were made in small production. These pages within our wine book change often so come in and see what's new!
By the Bottle
Artesa Chardonnay Carneros, California
pear, apricots, lime & apple with hints of vanilla and honey
Antica Chardonnay Napa, California
natural acidity and minerality with flavors of white peach, apple and pear with oak
Matanzas Creek Chardonnay Sonoma, California
orange, sweet butter, lilly of the valley, smokey pear, and sweet citrus
Hamilton Russell Walker Bay, South Africa
mineral rich with complexity, pear aroma and natural acid
Banfi San Angelo Toscana, Italy
fresh and fruity with pear, banana, peach and anise with honey notes
Adelsheim Willamette Valley, Oregon
white peach, apricot, pear, golden apple, cantaloupe & acacia honey
Natura Casablanca, Chile
aromas of lime and grapefruit mingled with light herbal notes
Hanna Russian River, California
hints of grapefruit, quince, tangelo, mint, basil and pear with mineral note
Ravines Fingerlakes, New York
aromas of floral, citrus & fruit. Wine Spectator's top 100 wines of the world for 2011
Kesselstatt Spatlese, Germany
appealing palate, clean & bright, aromatic nose
Pacific Rim "Wallula Vallay" Columbia Valley, Washington
apricot, pineapple, tasting dry with apple & nutmeg notes
Sequoia Grove Rutherford, California
aromas of raspberries and ripe red cherries with notes of vanilla and cocoa powder
Hall Napa Valley, California
cassis and black fruit aromas upfront with chocolatey accents
Antica Napa, California
scents of blueberry, blackberry with enticing violet and red currants
Whitehall Lane Reserve Napa, California
raspberries and plums with velvety tannins and toasty oak
Stag's Leap Fay Napa, California
red cherry, blueberry and tangerine with vanilla & spice aged in French Oak
Grial Colchagua, Chile
ultra rich with blackberries, grilled peppers and dark spicy cherry
Concha y Toro "Terrunyo" Peumo, Chile
ultra rich with depth & flavor concentration, smoky with blackberries
Edmeades Mendocino, California
soft tannins with deep mixed berry, toast, oak & spice flavors
Seghesio Old Vine Sonoma, California
concentrated flavors of red fruit, green pepper, nutmeg and licorice
Angeline "Reserve" Russian River Valley, California
Located in historic Strawbery Banke, view the Piscataqua River and the flowers of Prescott Park while dining. Walk under the wood-beamed ceiling and wrought-iron chandeliers to feel the relaxed elegance of the space. Then stay and let us spoil you with warm hospitality. Mombo showcases made-from-scratch New American cuisine with an international twist highlighted by the season's freshest ingredients. Watch our crew in action from the open-kitchen bar and perhaps they will tell you the secrets of homemade charcuterie. And whether it is the chef's charcuterie platter, the seared foie gras or our signature lobster bisque that you start with, we will make you feel as if you have escaped from everyday stresses and leave wanting to experience Mombo again and again.