We recently changed the menu format in order to allow for our Chefs to be more creative and spontaneous. We are now printing our menus in house daily. This means that there will be something new and exciting every time you join us for dinner! For those of you who want an old favorite there is no need to worry, most of the menu will remain the same from day to day and some menu items will never change, but in our efforts to create the best dining experience possible for you, our guests, we are trying something a little different through the winter months. Since we have changed our menu format we have received a lot of positive feedback but we are always looking to improve your dining experience so please let us know if you find these changes as exciting as we do.
This Menu will be updated as often as possible, however, it will not be updated daily so you may see something a little different when you come in for a meal!!
Dinner Menu
Appetizer
Soup of the Day 6.50
New England Clam Chowder
6.50
Cornmeal Encrusted Calamari
with Chili Lime Aioli 9.50
Crispy Berkshire Pork
Belly with Spiced Apple Cider Chutney 9.50
Cornmeal Encrusted Spinach and Feta Stuffed Mushrooms with Chipotle Sour Cream 8
House Made Spinach Fettuccini
with goat Cheese, Oyster Mushrooms, Prosciutto and Sage Cream 8
Salad
Garden Salad with Cucumber, Tomato, Onion, Carrot and Mixed Greens with choice of
Dressing 5
Classic Caesar Salad
5 Add Grilled Chicken Breast 10.50
Roasted Red Beet Salad
with Candied Hazelnuts, Bleu Cheese, Prosciutto and Rosemary Honey Vinaigrette
9.50
Blood Orange, Fennel, Goat Cheese,
Sunflower Seeds and Mixed Greens with White Balsamic Vinaigrette 7.50
Sandwich
Corned Beef Reuben
Panini with Sauerkraut, Swiss, Thousand Island Dressing and Mixed Greens
10.50
Pot Roast Panini with Balsamic
Caramelized Onions, Cheddar Cheese, Sliced Apple and Mixed Greens 10.50
Black Angus Burger
on Kaiser Roll with Vermont
Cheddar, Lettuce, Tomato, Onion and Hand Cut Fries 12.50
Grilled Chicken Sandwich on Herb Focaccia with Pesto Aioli, Vermont Cheddar, Lettuce, Tomato,
Onion and Fries 12.50
Entrée
Pork Schnitzle with Garlic Spinach, Dijon
Spaetzle and Lemon Caper Butter Sauce 15.50
Beer Braised
Yankee Pot Roast with Roasted Root
Vegetables, Spinach and Mashed Potatoes 17.50
Beer Battered Tilapia Fish and Chips with Hand Cut French Fries and House Made Tartar
Sauce 14
Shrimp and Mushroom
Stuffed Trout Wrapped in Bacon with Spinach, Mashed Potatoes and Pickled
Red Onion 17
Cider Braised Lamb
Shank and Grilled Top Round Steak with Red Beets, Carrots, Spinach and
Mashed Potatoes 20
Hanger Steak and Grilled Shrimp with
Butternut Squash Hash, Garlic Spinach and Hazelnut Butter 20
Grilled Beef
Tenderloin with Potato Pancake, Roasted Vegetable Ragout and Shallot Confit
22
Grilled Salmon
with Olive Tapinade, Pesto Mashed Potatoes and Roasted Tomato Butter 18
Risotto with Mushroom, Spinach, Red
Beets, Caramelized Onion, and Parmesan 15.50
Chicken Carbonara over Linguine
with Bacon Parmesan Cream Sauce 15.50