Dinner First Course

$14 Fried Calamari

Traditional New England style dredged in Wondra flour, Spanish Romesco sauce

$12 Autumn Apple Salad

Orchard apples, Little Leaf Farm's baby lettuce mix, dried pomegranate seeds, Smith's blueberry farmer's cheese, toasted pepitas, honey Dijon apple cider vinaigrette

15 Short Rib

Renaissance and chocolate braised short rib, rosemary polenta cake, mixed greens, California olive oil

Dinner Main Course

$30 Cioppino

New England style monk fish, shrimp, scallops, lobster pieces, Countneck clams and mussels, spicy tomato Vidal broth, Nashoba brook garlic crostini

$40 Seared Filet Mignon*

Kinnealey Meats 8 oz Black Angus filet, wild mushroom and butternut squash risotto, sous vide baby carrots, Estate St. Croix demi

$25 Chicken Bacon Roulade

Cobb smoked bacon and onion roulade, sweet potato hash with orchard apples, sauteed tatsoi, Chardonnay cider jus

$26 Grilled Artic Char

Whipped Yukon potatoes, cauliflower and broccoli gratin, Blueberry Merlot gastrique

35 Berkshire Pork Osso Bucco

24 hour sous vide Berkshire Pork osso bucco, sauteed mix greens, creamy white corn meal polenta

30 Halibut

Pan seared, mustard tarragon glaze, Moroccan spiced lentils, garlicky swiss chard


Large Party Prix Fixe Dinner Menu

Chef's Seasonal Prix Fixe Menus

Available Thursday, Friday and Saturday Evenings