First course:

Spring pea soup with fennel

Tuna tartare with citrus soy glaze, avocado, rice and wasabi aioli

Eggplant, tomato and goat cheese napoleon

Second course:

Tomato and artichoke panzanella

Local strawberries, cucumber and crumbled gorgonzola on local red and green leaf lettuce with balsamic glaze

Third course:

Filet mignon

Salmon with dill sauce

Risotto with chicken, tomato and basil (can be vegetarian)

New England pan roast in seafood cream (seafood dish)

Fourth course: Desserts by Megan

Call 508-885-3760

 BYOB Prix fixe 48


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

20% gratuity added to large parties