Root vegetable hash with roasted carrots, rutabaga and celeriac over parsnip puree,
with lemon beurre blanc sauce, upland cress salad
Suggested Pairing: Sauvignon Blanc
Yukon mashed potatoes, garlicky broccolini, roasted garlic demi sauce
Suggested Pairing: Chardonnay
Butternut squash, mixed peppers, tomatoes, fresh ginger, mushrooms,
spicy Tadka coconut sauce, basmati rice, pita bread
Suggested Pairing: Estate Riesling
Pan seared duck breast, wild mushroom Farro risotto, sous vide baby carrots,
roasted garlic demi
Suggested Pairing: Pinot Noir
Braised fennel and Calabrian chili risotto, garlicky broccolini, chive oil
Suggested Pairing: Riesling
Sweet potato purée, bourbon poached apples, green beans, spiced St. Croix port glaze
Suggested Pairing: Estate St. Croix
Rainbow fingerling potatoes, Italian style salsa verde, lemon green beans,
pickled onions, red sorrel
Suggested Pairing: Renaissance
Lemon caper aioli, herb parmesan gluten free panko crumbs,
lemon green beans, Italian herb roasted Fingerling potatoes
Suggested Pairing: Stainless Chardonnay
Braised forked short rib beef, creamy wild mushroom bacon ragu,
Pappardelle pasta, upland cress salad, grilled crostini
Suggested Pairing: Malbec
Please note that all reservations are for inside seating. Outside tables, when open, are offer on a first come, first accommodated basis to our customers with reservations for inside.
To preserve the ambiance of the restaurant for everyone we do not allow decorations or balloons.
No outside food is permitted to be brought into our restaurant. If you wish to bring in a licensed bakery cake, please email us at support@nashobawinery.com for consideration. Thank you.
