April Pop-up dinner

(vegetarian option by request prior to event)

First course:  choose one

*Tenderloin of beef carpaccio

*Baker’s Foie (pate)

*Soupe Paysanne

Second course:

*Assorted antipasti with burrata

*Baby spinach salad with bacon lardons, pickled red onion and a farm fresh egg

Third course:

*Lamb ragout with house made pappardelle

*Osso Bucco with creamy polenta and gremolata

*Fresh fish (availability)

*Chicken paillards hunter style

*Forth course: Desserts by Megan


Thursday, April 25th

Friday, April 26th

Saturday, April 27th (wait list only available)

Call 508-885-3760

 BYOB Pre fixe 45


Prices do not include the 6.25% state meals tax and .75% local meals tax.