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Dinner First Course

$16 Duck Confit Crostini

Nashoba Brook French Baguette crostini, sous vide duck confit breast, fig preserve, brie cheese spread, rosemary sprig


15 Parsnip Date Salad

Honey roasted Parsnip with dried Medjool dates, toasted almonds, shaved gruyere cheese with renaissance vinaigrette


$12 Winter Poached Pear Salad

Sweet cinnamon tea poached pears, toasted walnuts, dried cranberries, Smith's Traditional Farmer's cheese, Meyer lemon vinaigrette


15 Bolt 117 Braised Mussels

PEI mussels braised in a Dijon Bolt 117 sauce with, leeks, Dijon mustard, and fresh tarragon


13 Grilled Beets

Whole grain Mustard Glaze, Krautsalat, house made Bread & Butter Pickles ,



Dinner Main Course

22 Sweet Potato Satay

Roasted sweet potatoes, spinach and mushrooms in a curried peanut coconut sauce. Served Over basmati rice roasted peanuts and crystallized ginger.


36 Grilled Wild Boar

Roasted Root Vegetable hash, sweet potato, rutabaga, parsnips, grilled endive, apple fig Jus


30 Winter Flounder

Pan seared Winter flounder, mushroom and leek spaghetti squash, Nashoba Chardonnay Beurre blanc sauce


32 Venison Osso Buco

Rosemary Malbec braised venison shank, risotto Milanese, sauteed mixed greens



Dessert


Large Party Prix Fixe Dinner Menu

22 Sweet Potato Satay

Roasted sweet potatoes, spinach and mushrooms in a curried peanut coconut sauce. Served Over basmati rice roasted peanuts and crystallized ginger.



Chef's Seasonal Prix Fixe Menus

Available Thursday, Friday and Saturday Evenings