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MENU
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 — A P P E T I Z E R S —

Soup du Jour

Autumn Harvest Salad
kale, squash, apples, and goat cheese

Fall Burrata Salad
with butternut squash, chicory, pumpkin seed, and kale pesto

Ricotta Salad
house-made ricotta with arugula, honey, and toasted pistachios

Caesar Salad
romaine, sun dried tomatoes, chopped bacon, and Parmesan cheese

Fried Calamari
with cherry peppers, zucchini, and tomato sauce

Steamed Mussels
with sausage, arrabbiata sauce

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— E N T R É E S —

Chicken Pot Pie
topped with house-made biscuit and cranberry sauce

Roasted New England Cod
with cannellini beans, broccoli rabe, sun dried tomato shellfish bisque

Short Rib 
with mashed potatoes and root vegetables

Seared Salmon 
with honey mustard glaze and mushroom risotto

Crispy Quinoa Cakes
sitting in a sweet corn puree with roasted cherry tomatoes and toasted pine nuts

BBQ Brisket
with roasted sweet potato wedges and collard greens

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— D E S S E R T S —

Apple Crisp
with vanilla ice cream

Bread Pudding
with butterscotch, cranberry relish, and ice cream

Crème Brûlée

Chocolate Mousse Cake

Pumpkin Cheese Cake

— OR CHOOSE FROM ONE OF OUR CHEF’S SPECIALS —

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