Restaurant Week 2017 Menu




To Start


New England Clam  Chowder

*Baked Clams

Aged Truffle Grilled Cheese – Arugula, Craisins, Goat cheese, Mustard-thyme vin on Multigrain

Cajun Shrimp- Coconut Milk, Cajun, Fri  see, Garlic

Pulled Pork Sliders – Pork Belly, Pickled Cabbage & Jalapeno, Rosemary Buns


Harvest Salad– Baby Kale, Fuji Apples, Feta, Raspberry Vinaigrette

Roasted Beet Salad – Arugula, Hazelnuts and Chervil Goat Cheese tossed in a Honey Balsamic

Spinach Salad- Spinach, Pomegranate Seeds, Pecans, Blue Cheese-  Cider-Mustard Vinaigrette



Grilled Branzino Filet- White Bean Puree, Spicy Broc Rabe, Olive tapenade

Skin- On King Salmon – Grilled Zucchini, Squash, Lemon- Dill Orzo, Caper Burblanc

Roasted Chicken – Smoked Creamed Corn, Rainbow Swiss Chard, Chanterelle Mushrooms

*Marinated Skirt Steak – Caramelized Onions, Shitake Mushroom, Rosemary Fingerlings and Chimichurri  (+6)

Cider Braised Short Rib- St. Agur Blue Cheese Polenta, Roasted Baby Carrots, Natural Jus – 30




Pumpkin Cheese Cake

Brownie Sundae


* This menu item may be cooked to your liking.  Consuming raw or undercooked meats, fish, shellfish, or fresh shell eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

**Please be advised that tables of 6 or more guests will be charged a standard 18% service charge.