slide04.jpg

Dinner

autumn + winter

Soups + Salads + Appetizers

  • clam chowder, new england-style, neuske’s smoked bacon 8
  • roasted butternut squash bisque, toasted pumpkin seeds, fig syrup 8
  • caesar, baby romaine, roasted garlic dressing, parmesan-reggiano, white anchovy & artichoke croustade 8
  • boston bibb salad, spicy pecans, goat cheese, roasted pears, vermont maple vinaigrette 10
  • warm poached pear, toasted walnuts, brie, port wine reduction 10
  • crab cakes, creamed leeks, local apple slaw 12
  • lobster mac & cheese raviolis, black truffle and mascarpone, parmesan cheese fondue 14
  • pan seared sea scallops, braised oxtail, chanterelle mushroom risotto, white truffle oil 14

Entrees

  • pomegranate & thyme glazed salmon, purple rice, white asparagus, meyer lemon beurre blanc 26
  • new england seafood stew, ½ fresh lobster, scallops, shellfish and shrimp, garlic toast points 29
  • vegetable phyllo assemblage, spinach, wild mushrooms, pine nuts, feta, turnip puree, barley succotash 24
  • baked cod filled with lump crab, whipped potato, wild mushrooms, wilted swiss chard, white truffle oil 27
  • 12 oz naturally raised sirloin, parmesan green pea risotto, st. andre demi-glace 30
  • fresh ziti, rich bolognese sauce, basil, mascarpone cheese 19
  • fresh pappardelle, organic chicken, sundried tomatoes, pancetta, spinach, vodka cream sauce 18
  • free–range statler chicken, stuffed with apple sausage, dried cranberries & pecans, stone ground polenta, pommery mustard jus 24
An 18% gratuity will be added to parties of six or more. Subject to 7% Massachusetts meal tax.
 

Gourmet Recipes