Dinner First Course

$14 Fried Calamari

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


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


$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


$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


30 Halibut

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



Dessert


Large Party Prix Fixe Dinner Menu


Chef's Seasonal Prix Fixe Menus

Available Thursday, Friday and Saturday Evenings