Restaurant Week Menu

April 5 – April 14, 2018


Roasted Tomato Soup

Finished with toasted coconut croutons


Southwestern Spiced Duck Ravioli  

Paired with a spring pea cream sauce


Grilled Vegetable Soba Noodle Salad

Buckwheat soba noodles tossed with seasonal grilled vegetables with a spicy sesame orange reduction



Whiskey Braised Pork Osso Buco

Slow braised pork osso buco placed atop sundried tomato quinoa finished with a whiskey glaze


Mediterranean Spiced Haddock (gluten free)

Pan seared haddock with a mediterranean spice rub which is accompanied by a smoked leek & potato stew


 Coffee Dusted Flank Steak  (gluten free)

Grilled flank steak dusted with fresh roasted coffee beans alongside roasted fingerling potatoes & grilled asparagus which is finished with a port demi sauce



Fruit Tiramisu

Coconut & rum soaked cake with layers of fresh fruit

Boston Cream Pie

A classic New England tradition

Cheese Plate

A selection of 2 New England cheeses with crackers