Spring Restaurant Week Menu 2020

 April 16th – 25th


Beverage Specials


Strawberry Basil Smash – 12.00

Garnish Island Gin, Fresh Basil, Honey, Lemon Juice, Strawberry Coulis On The Rocks


Springdale IPA – 6.00

Framingham, Massachusetts


Black Station Wines Yolo County  – 9.00 Glass

Chardonnay – Cabernet Sauvignon  


Soba Noodle Salad

Bok choy, snap peas, carrot & squash noodles tossed with a toasted peanut dressing


“Cordon Bleu” Corn Chowder (gluten free)

Confit chicken in Canadian bacon, corn & potato chowder

 topped with manchego cheese garlic croutons


Lamb Meatball Gyros

On warm Moroccans spiced naan bread with curry raita & cilantro slaw



Creole Spiced Red Fish

Pan seared and placed over a warm vegetable corn bread topped by a jumbo lump crab sauce


Cremini Mushroom Beef Tenderloin Tips (gluten free)

Pan seared & paired with a beech mushroom potato hash and topped with grilled king oyster mushroom


Slow Braised Pork Osso Bucco (gluten free)

Sweet potato hummus paired with a coriander dusted broccolini & fennel sauté

which is finished with a honey bourbon apricot glaze



Caramel Chocolate S’more Cake

Chocolate cake layered with caramel filling topped with toasted marshmallow

Key Lime Cheesecake (gluten free)

Paired with a guava coulis & thyme cookie

Cheese Plate

A selection of 2 New England cheeses with crackers