Fall 2011Menu


-Apple Wood Hot Smoked Salmon

Apricot mustard, house pickles, traditional accompaniments $10

-Tuna Two Ways

Rare seared & tuna tartare, soy-ginger ponzu, crispy rice noodles,

spicy seaweed salad $9

-Birds Nest

Grilled short rib, corn sauté, egg $9

-Hand Rolled Ricotta Gnocchi

Parmesan brown butter, nutmeg, apple wood bacon lardons $8

-Braised Rabbit Strozzapreti

Wild mushrooms, shallot, vermouth rabbit demi $12

-Roasted Red Pepper Soup with Sambuca Cream $8

-Prince Edward Island Mussels

Smoked tomatoes, wine, garlic, herbs $8

-Scallops and “Bacon”

Confit pork belly, scallops, corn succotash, beurre blanc $9

-Marrow Risotto

Bone marrow, crispy potato turban, veal jus $8

-Fresh Fruit and Cheese Sampler

Crispy phyllo, native honey, candied almonds, blueberry preserves, guava paste $14

-Raw Bar Sampler for Two

Oysters, shrimp, Jonah crab claws, tuna tartare $19



-Goat’s Milk Cheese & Roasted Red Beets

Asparagus, baby greens, champagne vinaigrette $8

-Crispy Calamari Salad

Baby greens, classic vinaigrette, sweet chili sauce $9

-Great Hill Blue Cheese and Arugula

Reduced balsamic vinaigrette, peppered strawberries, candied almonds $8

-Heirloom Tomato Salad

Fresh mozzarella, extra virgin olive oil, balsamic reduction, grilled red onion, basil, apple wood SMOKE $9



-Braised Beef and Vermont Cheddar

Fingerling potatoes, grilled scallions, white truffle oil drizzle $14

-Garlic Shrimp Tuscana

Spek, tomato sauce, creamy ricotta, fresh mozzarella, parmesan $14





-Grilled Chicken Carbonara

Fettuccine, apple wood bacon, cream, egg yolk, peas, wild mushrooms, parmesan$16

-Butternut Squash Ravioli

Candied almonds, fried kale, apple $15

-Free Form Seafood Lasagna

Shrimp, scallops, lobster, Maine crab, lobster cream, micro greens $20

-Rib-eye Mignon

Root-vegetable gratin, squash, burgundy demi $27

-Truffle Scented Poussin

Spring chicken, truffle whipped crème fraiche, potatoes two-ways, green beans, red wine demi-glace $18

-Veal Chop

Celery-root puree, warm red cabbage, fennel apple salad $29

-Pecan Crusted Boneless Short Ribs

BBQ sauce, spiced nuts, fingerling potatoes, roasted root vegetables $24

-Spiced Braised Pork Shank

Whipped potatoes, braised cipollini onions, roasted brussel sprouts, pan jus $23

-House Cured Duck 2 Ways

Seared Breast, confit leg, pumpkin risotto, veal jus lié $27

-Beet Marinated Scottish Salmon

Fingerling potatoes, bi color beets, butter sauce $21

-Pan Roasted Jumbo Sea Scallops

Ratatouille, basil, parmesan, beurre blanc $23

-Rare Grilled Tuna

Roasted cauliflower, carrot-ginger puree, kecap manis $26




Tiny Green Beans $6                       Ratatouille $6                   Ricotta Gnocchi $7

               Manchego Whipped Potatoes $8     

 Roasted Root Vegetable Gratin $8                    Truffle Fries $8

             Fettuccine Pomodoro $6                 Mushroom Risotto $7


Chef/Owner – Matthew Trottier       Owner- Kristine Trottier

Please join us Sundays 10:00-2:00 for an a la carte brunch starting

 October 16


2 Responses to “Fall 2011Menu”

  1. Amy Dufresne Says:

    The two of us dined at Tek-Nique 7/19/11 around 9:00pm. There were a lot of cars in the parking lot and parking was without hassle. We went inside and saw that the bar was FULL. The bar area is on the smaller side so if you like to dine bar side you may have to wait. The decor was tasteful with a pleasant atmosphere and the music was upbeat. The tables were spaced adequately so you could have a private conversation but felt the buzz of the restaurant.

    Lets talk food and drinks!

    Our cocktail size and price was what you think they should be everywhere but are often dissapointed at most restaurants. A plus on cocktails.

    We shared the Tomato Mozzarella salad. Fantastic! A plus on salad.

    I had the Three Cheese Ravioli, spring vegetables, pea tendrils, butter sauce. Wow! He had the Pecan Crusted Boneless Short Ribs and boy did he enjoy his dish too.

    I have been a vegetarian for about a year now after being a high end meat carnivore my whole life. We are avid diners all over NH and other states. I haven’t been wowed with my taste buds since I converted to no meat….until now!

    Portions were perfect…not to much…not to small.

    We ended our night with dessert. We had the Chocolate Molten Cake…..mmmmmmmmmmmmmmmm. Nothing more needed to be said.

    We had an enjoyable night dining and I am still thinking about what I ate. He is gone for a couple nights but when he gets back we are going back!

    I am excited and hope they will come up with more new vegetarian dishes that I can enjoy.

  2. MUST GO BACK!! This restaurant is so fresh they even have their own water. You don’t just get water you get Tek O2 water. Our waitress Melanie was very helpful in helping us make our selections. We started out with the Scallops and “Bacon” (Confit pork belly, scallops, couscous carbonara) and Crispy Calimari Salad (Baby greens, classic vinaigrette, sweet chili sauce). The scallops were butterflied then placed on top of a slice of pork belly. I think they were seared together in a stack infusing the flavors. With a fork full of couscous carbonar the pairing was delicious! Crispy Calamari Salad, FRESH! I thought the baby greens may be a little wilted from the cooked calamari and classic vinaigrette dressing on the salad, nope it was so fresh the greens didn’t have time to wilt. For the entree we had the Free Form Seafood Lasagna (Shrimp, scallops, Maine crab, lobster, lobster cream, micro greens) and House Cured Duck 2 Ways (Seared breast, confit leg, pumpkin risotto, veal jus lie). The free Form lasagna was nicely saturated with the lobster cream allowing you to scoop up the goodness with each bite! Chunks of seafood between layers of fresh pasta best lazy lobster sauce lasagna I have ever had! The cured duck, I am very glad I tried this! Nice crunchy duck breast skin and the meat cooked to a perfect pink. The boneless duck leg was so moist it was falling apart as I picked it up with my fork. I never had pumpkin risotto before. I kept thinking “pumpkin pie with duck?” The risotto was so well balanced with the pumpkin flavor it could be a dish of it’s own which you can order it as a side! The sweet ending Molten Chocolate Truffle Cake (Raspberry sauce, creme anglaise). Melanie explained how the Molten Chocolate Truffle Cake was cooked to order we just had to try it. As we cut into the cake the cake oozed with sweetness we couldn’t scoop it up fast enough with the cake! I was a great ending to a great dinner I would highly recommend Tek-Nique to everyone!

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