First course:

Spring pea soup with fennel

Tuna tartar with citrus soy glaze, avocado, sticky rice and wasabi aioli

Eggplant, tomato and goat cheese napoleon

Second course:

Tomato and artichoke panzanella

Local strawberry, cucumber and crumbled bleu cheese on mesclun greens

Third course:

Filet mignon

Sword fish with lemon butter

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