Restaurant Week Menu

November 2 – November 12, 2017

3 course menu $ 29.95


Potato & Caramelized Onion Soup

Topped with crispy pork belly and chives


“Pork Pie”

This is my mom’s recipe for Tourtiers pork pie

accompanied by a three olive salad


Roasted NH Mushroom & Grilled Asparagus Salad

(gluten free)

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

& grilled asparagus spears



Mediterranean Braised Pork Shoulder 

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


Five Spiced Ocean Perch

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


Seven Pepper Flat Iron Steak  (gluten free)

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


Apple Cider Doughnut Cake

Apple cider doughnut cake with spiced rum pumpkin mousse


Chocolate Toffee Trifle Cake

chocolate cake layered with a dark chocolate cream

finished with whipped cream and toffee


Cheese Plate

A selection of 2 New England cheeses with crackers