Revival Kitchen & Bar
 
 

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FINE DINING WITH FARM TO
TABLE INFLUENCE

Revival Kitchen is home to Award Winning Chef and Owner Corey Fletcher where fine dining meets an approachable atmosphere. The word “revival” refers to Chef Fletcher's take on New England and Old World classic dishes using local meats, produce, dairy, et cetera. 

Chef Fletcher believes that success is in the details and works to ensure that Revival Kitchen is providing guests with the best farm-to-table experience possible. Working with local New England farmers Revival proves that fresh, thoughtful ingredients can be incorporated in each dish afforably.

 

Location

11 Depot Street
Concord, NH 03301

Contact

(603) 715-5723
info@revivalkitchennh.com

 

NEW ENGLAND CHEESE SELECTION

 
 

BONNE BOUCHE » vermont creamery » VT
CAMEMBERT » brookford farm » NH
TOMA » robie farm » NH
ASHBROOK » spring brook farm » VT

CHEDDAR » brookford farm » NH
LANDAFF » landaff creamery » NH
BAYLEY HAZEN BLUE » jasper hill farm » VT
SHADES OF BLUE » brookford farm » NH

 
 

candied walnuts » fruit » baguette
2 for $9 » 4 for $16 » each additional $4

ADD ONS
fennel salami $5 » coppa $5 » prosciutto americano $5 » marcona almonds $5
marinated olives $4 » truffle chicken liver pate $5

 

 
 

SMALL PLATES

HERB & CITRUS POACHED BEETS $9 *
black pepper and honey whipped goat cheese » pistachios » citrus


VEGETABLE RANCH ORGANIC LETTUCE $8
crispy shallots » garden vegetables » shades of blue cheese » roasted garlic creme fraiche
dressing or champagne dijon vinaigrette
MAKE IT AN ENTREE
add seared scallops $10 » rsf catch of the day $8 » bbq chicken leg & thigh $7

SOUP $7
seasonal inspiration

LOBSTER, TARRAGON AND BRIE RAVIOLO $14
chilled lemon pea cream » pea tendrils » pickled mustard seeds

MAPLE BROOK FARM BURRATA $13
strawberry balsamic jam » basil pesto » crispy olives

CRISPY CALAMARI $10
pickled jalapeno peppers & garlic » smoked paprika buttermilk aioli

STEAMED SCALLOPS $12
beer broth » kilebasa » caramelized onions » rouille » grilled bread

MEADOW BIEW FARM LAMB KABOB $12
quinoa tabouleh » yogurt » feta » balsamic

LARGE PLATES

RESTAURANT SUPPORTED FISHERY 'CATCH OF THE DAY'  $market
seasonal preparation of nh landed fish

SEARED SEA SCALLOPS $27 *
saffron calasparra rice » chorizo » baby shrimp » tomato » citrus vinaigrette

GRILLED SWORDFISH $28 *
lobster and shrimp newburg with local mushrooms
leeks » herbs » puff pastry

BAHARAT SEARED CAULIFLOWER $19 *
lentil vegetable and square stew » cilantro yogurt » watermelon radish salad

NOT YOUR GRANDMOTHERS BBQ $22
bbq brined chicken leg and thigh » 1/4 rack of spice rubbed ribs » bbq sauce
coleslaw » potato salad » corn bread fritters

VERNON FAMILY FARM CHICKEN $25 *
pan roasted breast » garden herb jelly » quinoa tabouleh » seasonal vegetables » citrus vinaingrette

SONG AWAY FARM RABBIT $22
ricotta cavatelli » peas » asparagus » mushrooms » pancetta

GRILLED NY SIRLOIN $30
concord steak spice » roasted red bliss potatoes » seasonal vegetable » roasted garlic butter
citrus vinaingrette

BURGER $14
cascade brook farm grass fed beef » bacon onion jam » greens » cheddar » steak fries

 
 

* =gluten free
please notify your server of any allergies.
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bourne illness

 
 
 

 
 

DESSERTS

BROWN BUTTER WALNUT CARROT CAKE $9
ginger mousse » maple buttercream » cinnamon sugar carrot crisps » carrot syrup

DARK CHOCOLATE TERRINE $9 *
hot fudge » dehyrdated raspberry and marcona almond brittle » raspberry pate de fruit » frangelico whipped cream

BOSTON CREAM TART $9
chocolate crust » chocolate ganache » vanilla bean pastry cream » strawberry lavender powder

SEASONAL FRUIT AND OATMEAL COBBLER $9 *

SEASONAL FRENCH MACAROONS $2 each *

CAPPUCCINO

CAPPUCCINO $4.5

ESPRESSO
$3 single » $4.5 double

WHITE MOUNTAIN GOURMET COFFEE $2.5

NUMI ORGANIC TEAS $2.5
orange spice » gunpowder green » breakfast »
aged earl grey » decaf ginger lemon » chamomile lemon

 

 

REVIVING DESSERT SPIRITS

NOCINO CAPPUCHINO $8
vanilla vodka » Nocino walnut liqueur » grated nutmeg

CHOCOLATE COVERED CHERRY ICED COFFEE $8
house cold brew coffee » chocolate vodka » cherry brandy » whipped cream and luxardo cherry

COCONUT MARTINI $8
vanilla vodka » coconut rum » coconut cream

BOURBONS

ROUGH RIDER STRAIGHT BOURBON WHISKY $13
OUR ROSES SMALL BATCH BOURBON $11
FOUR ROSES SINGLE BARREL BOURBON $16
WOODFORD RESERVE KENTUCKY STRAIGHT BOURBON $12
KNOBB CREEK KENTUCKY STRAIGHT BOURBON $10

IRISH WHISKEY

WEST CORK BOURBON CASK BLENDED IRISH WHISKEY $9
THE POGUES IRISH WHISKEY $11

RYE WHISKEY

JAMES E PEPPER 1776 STRAIGHT RYE WHISKEY $11
CEDAR RIDGE MALTED RYE WHISKEY $11

SCOTCH

WOLFBURN SINGLE MALT SCOTCH WHISKY $18
EDRADOUR 10 YEAR OLD SCOTCH WHISKY $17
OBAN LITTLE BAY SINGLE MALT SCOTCH WHISKY $15
LAPHROAIG SELECT SINGLE MALT SCOTCH WHISKY $12

COGNAC

DE LUZE VS COGNAC $10
COURVOISIER VS COGNAC $12
RÉMY MARTIN VSOP COGNAC $14

AMARI

AMARO MONTENEGRO ITALIA LIQUEUR $9

PORTS

GRAHAM’S SIX GRAPES RESERVE PORTO $9
GRAHAM’S 10 YEAR OLD TAWNY PORT $12
GRAHAM’S 20 YEAR OLD TAWNY PORT $16

DESSERT WINES

PACIFIC RIM FRAMBOISE $10
CANDIA VINEYARDS ICE STORM $14
MOONLIGHT MEADERY DESIRE $9

 
 
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CHEF FLETCHER

A passion for fine food has always been a part of Chef Corey Fletcher’s culinary career. This passion, creativity and culinary know how has driven him to be the Chef/Owner of The Revival Kitchen and Bar, Concord, New Hampshire’s spot to eat, drink and gather.

The seasonally inspired menu is “revived” using fresh and natural food from as many local farms and purveyors as seasonally possible to recreate classic dishes as well as new and exciting menu items and cocktails

 

FARM TO TABLE INSPIRATION

Visiting farms, establishing relationships with growers and producers, and knowing where these goods come from is important to Corey and Revival – and it should be for you too! Check out the supplier section for more information.

 
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Make a Reservation

Call (603) 715-5723 daily to speak with our host to book your reservation.
Reservations required for parties of 6 or more.