Winter Menu
(January - March)
Appetizers
SCTOCH QUAIL EGGS
Soft boiled quail egg, fennel sausage, aioli
JONAH CRAB DIP
Served hot with house crostini or focaccia
BAKED BRIE CUPS
Served with phyllo pastry, cranberries, and crispy sage
First Course
NEW ENGLAND CLAM CHOWDER
With bacon, leeks, and thyme
CHICORY AND CITRUS SALAD
With lemon-herb breadcrumb and ricotta salata
HARICOT VERT
With hollandaise sauce and shaved almond
Main Course
BEEF OR VENISON BOURGIGNON
With whipped potatoes, pearl onions, braised carrots, and sautéed mushrooms
LASAGNA BOLOGNESE
Handmade pasta layered with ricotta, bechamel, and slow cooked beef ragu
Dessert
HAZELNUT DACQUIOISE
Layered meringue, chocolate-hazelnut buttercream
STOUT CAKE
Dense chocolate and dark beer cake with mocha ice cream
PEAR TARTE TATIN
Caramelized pear, handmade pastry