Dinner

Snacks

  • Garlic Knots

    $3
  • Fries

    $4
  • Pimento Cheese Fries

    $6

Farm

  • Daily Farm Roasted Vegetables

    $11
  • Leafy Greens with lime dressing, radishes

    $9
  • Charred Kale Salad, chickpeas, honey, preserved lemon

    $12
  • Quinoa & Farro Whole Grain Salad, feta, cucumber, seasonal vegetables

    $15
  • Warm Brown Rice Bowl with arugula, sweet potato, black beans, avocado, pickled mushrooms and an egg

    $16

Ocean

  • Steamed Mussels, herbs, chili

    $10
  • Superfine Fish Burger, crispy shallots, yuzu aioli

    $12
  • Fresh Local Catch roasted with salsa verde, confit potato

    $19

Land

  • Whiskey Glazed Ribs, chickpea crumble

    $16
  • Garlic Bonchon Chicken, spicy pickles

    $12
  • Superfine Burger, bacon, muenster

    $10
  • Double Burger

    $14

BBQ

  • Daily BBQ from the smoker served w/ biscuit

    $18

Pizza

  • mozzarella, provolone and pomodoro

    $14
  • lamb sausage, pepperoncini & stracciatella

    $17
  • brussels sprouts, lemon, parmigiana

    $15
  • fontina, leek, mushroom

    $15

Make Your Own

$11
  • + roasted kale, garlic, onion, mushroom, arugula

    $2
  • + egg, anchovy, mozzarella, stracciatella, olives

    $3
  • + pepperoni, nduja, garlic sausage, bbq

    $4

Lunch

Snacks

  • side fries

    $4
  • pimento cheese fries

    $6

Farm

  • charred kale salad, 
chickpeas, honey, preserved lemon

    $12, add salmon +$4
  • quinoa & farro whole grain salad, feta,
cucumber, seasonal vegetables

    $12
  • warm brown rice bowl, with arugula, sweet potato, black beans, pickled mushroom,
egg and avocado

    $13

Land

  • garlic bonchon chicken, spicy pickles

    $12
  • whiskey glazed ribs, chickpea crumble

    $16

Burgers

  • burger with bacon, lettuce, tomato and muenster

    $10
  • double burger

    $14
  • fish burger, crispy shallots, yuzu aioli

    $12

Sandwiches

  • charred broccoli “reuben,” 1000 island,
sauerkraut, munster on griddled rye

    $8
  • weekly special

    $9

Pizza

  • mozzarella, provolone and pomodoro

    $11
  • lamb sausage, pepperoncini and stracciatelle

    $15
  • brussels sprouts, lemon, parmigiano

    $12
  • fontina, leek, mushroom

    $13
  • make your own

    $11+

Breakfast

Baked & Toasted

  • pecan sticky bun with cinnamon toffee

    $3.50
  • blueberry muffin with lime sugar

    $2.50
  • dutch baby pancake, roasted apples,
pure maple syrup

    $6.50
  • avocado toast, miso-tahini spread, 
lemon oil & sea salt

    $4
  • apple toast, goat cheese, caramelized apples, watercress

    $4

Eggs

  • breakfast burrito, brown rice,
scrambled eggs, black beans,
cilantro, daily bbq, salsa

    $6.50
  • pork roll, egg and cheese
 on toasted roll

    $6
  • breakfast bowl, brown rice, avocado, mushroom, bacon & egg

    $8



Beer

  • Kona Pipeline Stout

    $6
  • Naragansett Lager

    $4
  • Coors Banquet

    $5
  • Notch Left of the Dial

    $6
  • Stone Brewing Delicious IPA

    $8
  • Bud Lite GO CUBS!!!!!!!!!

    $4
  • 21st Amendment El Sully

    $7
  • Downeast Cider

    $6
  • Bent Water Lynn Lite

    $6
  • Miller High Life Pony

    $2.50
  • Lagunitas Undercover

    $8
  • 21st Amendment El Sully

    $7

Wine

  • SPARKLING

  • St. Michele Crémant (NV), Domaine Augis, Loire, France

    $12

    100% Chardonnay. This elegant sparkler shows candied fruit, creamy toast, and fresh apples.

  • WHITE

  • Pinot Grigio, Terredirai, IGT, Venezie, Italy, 2015

    $9

    Light bodied, hints of citrus and melon. Easy drinking and goes great with pizza and ribs.

  • Pouilly-Fume Loire Valley, France

    $14

    Subtle grapefruit and flint with aromas of fresh cut grass.

  • Navarro Chardonnay, 2012 Mendocino, California

    $12

    Delicate oak and buttery richness, balanced by a crisp and fruit driven structure.

  • RED

  • Pietrantonj Montepulciano d'Abruzzo, Italo Pietrantonj, 2014, Abruzzo, Italy

    $10

    PERFECT for PIZZA! Sweet spice flavors of vanilla, anise and dried Italian herbs.

  • Barrique Pinot Noir, Black Mountain Winery, Sonoma, CA 2014

    $13

    Light bodied yet complex in flavor with loads of dark fruit and a hint of spice.

  • Le Canal des Grands Pieces, Domaine L'R, 2014, Chinon, France *

    $11

    Cabernet Franc. Dark purple in the glass with lovely scents of plum, autumn forest floor, sweet herbs and limestone.

  • Domaine Chaume-Arnaud, Vinsobres, Rhone Valley, 2013 France **

    $12

    Syrah blend. Dark, rich, and full-bodied. A cab drinkers Syrah.

  • ROSE

  • Rosado Rubentis Ameztoi, Txacoli de Gateria, 2015 Spain

    $14

    Red fruits and line zest combine with a slight spritz, to make this a wildly intriguing and popular rose

  • * Certified Organic       ** Certified Biodynamic




Founded in 2016, Superfine is the destination on the North Shore for delicious, high quality food. We have cultivated partnerships with trustworthy local farmers and purveyors dedicated to the highest quality products grown with integrity. With our sixty collective years of cooking and restaurant experience, we then treat those items with the proper respect and technique to bring you and your family the best in casual dining. Pizza, ribs, burgers, barbecue, vegetables, salads, whole grains, fried chicken, cool beers, unique wines, and a full bar await you.

Matthew Gaudet, Chris Robins, Paul Emmett

Partners

Matthew Gaudet, Chris Robins, Paul Emmett

In the summer of 2007 the beginnings of this partnership were formed. Chris and Matthew met at the opening of Gaslight Brasserie du Coin in Boston’s South End. Many long nights were spent cooking, cleaning, and talking. The merits of pizza, smoked meats, rock and roll, Paul Bocuse, premier league football, sustainable food production, and 1970’s era film and television were just some of the topics covered on a nightly basis.

Matthew moved on to helm some of the finest establishments in Boston, including owning and operating West Bridge where he was recognized as one of America’s Best new chefs 2013 by Food and Wine magazine.

Chris remained at Gaslight as chef, ultimately becoming the operating partner at both Gaslight and Cinquecento Roman Trattoria, as well as the the Culinary Director for the Aquitaine Group restaurants.

Paul, after a soulless yet lucrative career in sales, started cooking professionally at Radius and then worked closely with Matthew at West Bridge. Paul and Matthew then had plenty of their own long nights, cooking and talking … food, rock and roll, sports, pop culture, pizza, smoked meats…the partnership was coming into focus.

All this has brought us to the launch of Superfine. As residents of the North Shore, we are happy to finally bring our passions and great food to our communities.







25 Union Street, Manchester-by-the-Sea