Restaurant Week Menu

November  8  – November 17, 2018


Curried Carrot & Ginger Soup (gluten free)

Finished with a cranberry apple crème


Maple Glazed Mini Pork Osso Bucco  

Atop a loaded bacon & potato smash


Crispy Tortilla Salad

Black bean mouse topped with corn salsa

mixed field greens, fire roasted tomato dressing



Turduckin Popover  

Slow braised turkey & duck stew with a confit chicken leg topped with a “stuffing popover” finished with a cranberry gel


Soy Marinated Cod

Pan seared local cod with a teriyaki stir fry placed

atop lemongrass scented jasmine rice


Grilled Petite NY Steak (gluten free)

Baby potatoes, pearl onions, baby corn and baby peppers

finished with  a tri colored peppercorn sauce



Pumpkin 7 layer Bar

Pumpkin, pecan, coconut, butterscotch, pepitos, graham crackers, chocolate chips placed on a mocha mousse

Red Velvet Bananas Foster

Red velvet cake with spiced rum mousse topped with

 warm banana caramel sauce

Cheese Plate

A selection of 2 New England cheeses with crackers