dinner | lunch | dessert

JUST IN...

NEW WINTER MENU RELEASE: TUESDAY, DECEMBER 1, 2009

Click here to view: Winter 2009-2010 Dinner Menu

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*** SALADS & SOUPS ***

SIMPLE SALAD ...$7
organic greens, white balsamic local honey vinaigrette

CRACKED BLACK OLIVE SALAD ...$9
burnt orange, red onion, pistachios, edible flowers, orange blossom vinaigrette

DUCK "LYONNAISE" ...$11
fried cage free egg, house cured duck proscuitto, duck cracklings, frisse lettuce, blood orange & mustard vinaigrette

HOOK & LINE CAUGHT HADDOCK CHOWDER ...$9
smoked haddock, potato, leeks, white truffle oil

 

*** SMALL PLATES ***

POPCORN ...$3
sage brown butter

WARM MARINATED OLIVES ...$5

TASTINGS' AWARD WINNING                                                        BLACK TRUFFLE MAC & CHEESE ...$12                              

POINT JUDITH CALAMARI ...$10
romesco sauce, roasted garlic, Basque peppers, herbs

BLUE HILL BAY MUSSELS ...$10
house smoked bacon, winter ale, grainy mustard, baguette

WINTER PUMPKIN GNOCCHI ...$12
hazelnut crumble, eggnog froth, pork belly

 

*** ENTREES ***

OCEAN FRESH SEAFOOD OF THE DAY ...market price

ALL NATURAL ROASTED 1/2 CHICKEN ...$19
butter basted, red bliss potatoes, roasted root vegetables

NORTH EAST FAMILY FARMS SIRLOIN ...$26
sunchoke & potato gratin, brussel sprouts, truffled jus

HOUSE MADE PAPPARDELLE ...$17
domestic lamb ragu, shaved grana cheese

DUCK SCHNITZEL ...$19
roasted heirloom apples, local turnips, pinot noir jus, baby arugula

BOMBSTER SEA SCALLOPS ...$26
cardamom, orange zest, cumin carrot puree, saffron oil, wild mushrooms

BRAISED BERKSHIRE PORK OSSO BUCCO ...$22
butter beans, fennel, orange gremolata, almond milk froth

PLANCHA SEARED QUAIL ...$12 / $21
sweeet potato hash, sage & pear stuffing, maple & sherry jus

 

Introducing...

Chef's Tasting Menu

Available every night. Experience the pleasure of a wide variety of tastes created by Executive Chef Rich Garcia and Chef de Cuisine Matt Maue, using local ingredients from sustainable resources. Also savor the best wines personally selected by Sommelier Dave Cicciarella to complement the dishes.

5 courses ...$59         with wine pairings ...$79

                                                                      

New England Artisan Cheeses   1 ...$6 / 3 ...$15 / 5 ...$21

Raw Milk Cheddar - VT, Berkshire Blue - MA, Capri Chevre - MA, Hannahbells - MA, Gouda - MA. Served with crostini and membrillio.

 

Tastings Harvest Board  ... 24

Designed for sharing, our Harvest Board consists of a tasting of house-made pates and terrine and the finest air dried and cooked sausages using classic techniques and recipes. Served with traditional accompaniments.