Here is our menu for Thursday and Friday evenings. We will probably make some small changes for Saturday evening.

Small Plates

Vegetarian Potato and Leek Soup with a scallion sour cream*(optional) … 7
New England-style Clam Chowder … 9
Steamed Pork Dumplings with kimchi and dipping sauce … 6
Mushroom Crepe with an arugula cream sauce … 10
Mesclun and Radicchio Salad with pickled red onions, grape tomatoes, roast shallot vinaigrette … 8
Seared Sea Scallops over baby arugula with caramelized onions, truffle vinaigrette … 14
Sauté of Escargot with mushroom tart, mushroom leek demi-glace, heirloom tomatoes … 12
Pulled Pork Quesadilla with caramelized onions, sweet heat glaze, house slaw … 11

Large Plates

Vegan Farro Pilaf with vegetables, baby spinach and truffle vinaigrette … 14
Vegan Curry Rice with basmati rice, red curry sauce with peppers, onions, scallions, tomatoes … 14
Pan roasted Red Snapper with a crabmeat crust, roasted sweet pepper butter sauce, roasted potatoes … 28
Penne Bolognese: Tensen Farm beef, Robie Farm pork and veal, house marinara, cream, penne … 22
*Duck Confit, slow-cooked Duck Leg, crisp skin over a cassoulet of beans, ground lamb, herbs, broccolini
Steak Au-poivre: Peppercorn-crusted, pan-seared with green peppercorn, mushroom, sundried tomato demi, au-gratin potatoes … 29

Dinner for Two (includes a soup and salad)

Filet Mignon Dinner … 40
Blackened Scallop Dinner … 36
Curry Shrimp Dinner … 32
Vegan Curry Dinner … 25
Penne Bolognese Dinner … 30

Desserts

*Chocolate Bouchon Cake w/ Raspberry Sauce … 8
Gingerbread with pears and sea salt caramel gelato … 7.5
Lemon Curd with fresh strawberries … 8