Welcome to Humble Kitchen.

Hand-hammered, pan-sautéed chicken cutlet in a luxurious white-wine brown-butter piccata with fresh-squeezed lemon. Served over fresh egg fettuccini alongside a simple local arugula and radicchio salad, topped with shaved Parmesan, pine nuts, and a citrus champagne vinaigrette.

24-hour braised mojo-marinated Berkshire pulled pork enchiladas, served with green Hatch chile tomatillo sauce, slow-simmered black beans, Cuban-style yellow rice, pico de gallo, charred fajita veggies, and lime-chipotle crema.

House-ground Black Angus beef and pork meatballs, infused with fresh basil and ricotta, braised in a rich San Marzano tomato sauce. Served over slow-dried bronze-cut thick spaghetti, and finished with fluffy Locatelli Romano. Paired with a zesty lemony Caesar salad and crusty brown-butter garlic bread.

Down-Island spiced, blackened chicken served over a vibrant soirée of greens, coconut sweet potato, cilantro-pesto marinated red beans, Mexican-style queso fresco, a trio of blackened peppers, crushed macadamia nuts, and fresh mango, all drizzled with a tart-sweet key lime dressing.

Fall-apart, slow-braised boneless Black Angus short rib, crafted in a deep, complex port-wine reduction. Served with classic French pommes duchesse (fluffy, crispy mashed-potato puffs), haricot verts, and local heirloom carrots with tarragon & dijon.

Hand-hammered crispy pork schnitzel cutlet, served with local green apple compote, slow-roasted organic root veggies, including heirloom carrots, local potatoes, and parsnips, along with caramelized Iron Ox cabbage finished with a touch of caraway cream.

Indonesian marinated char-grilled chicken with a sweet chili glaze. Served with brown jasmine rice, rainbow carrots, roasted veggies, organic spinach, tender Tuscan kale, crispy shallots, basil, cilantro, a lime wedge, homemade chili oil, and a decadent coconut-peanut sauce.

Menu changes weekly—expect global flavors, seasonal ingredients, and technique you won't find anywhere else on the North Shore.