Restaurant Week Menu

November 2 – November 12, 2017

3 course menu $ 29.95

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Potato & Caramelized Onion Soup

Topped with crispy pork belly and chives

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“Pork Pie”

This is my mom’s recipe for Tourtiers pork pie

accompanied by a three olive salad

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Roasted NH Mushroom & Grilled Asparagus Salad

(gluten free)

Butter lettuce tossed with preserved lemon vinaigrette accompanied by roasted NH mushrooms

& grilled asparagus spears

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Mediterranean Braised Pork Shoulder 

Slow braised pork shoulder paired with roasted zucchini and sundried tomatoes on a butternut squash puree

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Five Spiced Ocean Perch

Pan seared ocean perch with a five spice rub which is accompanied by green curry lentils & roasted sugar pumpkin

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Seven Pepper Flat Iron Steak  (gluten free)

Grilled flat iron steak marinated with seven pepper spices alongside smoked whipped potatoes and maple glazed carrots

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Apple Cider Doughnut Cake

Apple cider doughnut cake with spiced rum pumpkin mousse

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Chocolate Toffee Trifle Cake

chocolate cake layered with a dark chocolate cream

finished with whipped cream and toffee

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Cheese Plate

A selection of 2 New England cheeses with crackers