Restaurant Week — Winter 2013

Dinner — March 18–23

First Course

• Sunchoke, Black Truffle Soup, Mascarpone Crema
• - or -
• Shaved Vegetable Salad, Greek Feta, Buttermilk, Vinaigrette

Entrée

• Seared Salmon, Roasted Cauliflower, Currants, Salsa Bianco
• - or -
• Spaghettini, Tomato, Crab Meat, Jalapeno, Minced Scallion
• - or -
• Niman Ranch Pork Chop, Cabbage, Pancetta, Apple, Nona’s Potatoes
• - or -
• Grilled Skirt Steak, Wild Mushrooms, Crispy Potato, Shaved Ricotta Salata (add $10)

Dessert

• Crème Brûlée
• - or -
• Chocolate Caramel Tart

$38.13

Our regular dinner menu is also available.

Dinner — March 25–30

First Course

• Warm Wild Mushrooms, Fried Organic Egg, Shaved Ricotta Salata
• - or -
• Beef Carpaccio, Rye Crisps, Truffle Crème

Entrée

• All Natural Chicken Under a Brick, Parsnip Purée, Brussels Sprouts, Lemon Sauce
• - or -
• Grilled Swordfish, Corn Chowder, Spanish Chorizo
• - or -
• Bucatini, Tomato, Pancetta, Chili, Pecorino
• - or -
• Top Sirloin, Crispy Truffle Fries, Lettuces, Chicories (add $10)

Dessert

• Crème Brûlée
• - or -
• Chocolate Caramel Tart

$38.13

Our regular dinner menu is also available.

Before placing your order, please inform your server if a person in your party has a food allergy.

Please note that not all ingredients are listed.

We do our very best to keep the menus on our website current. However, due to daily changes in product availability & quality, menu items may vary or not be exactly as they appear on our website. Please call or email us to receive a copy of today’s menu.

*The Commonwealth of Massachusetts suggests that raw or undercooked meats or seafood may increase your risk of food borne illnesses, especially if you have certain medical conditions.

• We are proud to serve all natural Brandt Beef.
• We offer a selection of homemade breads, desserts, ice creams, and sorbets from our own bakery.
• Our water, ice, and coffee are purified with Premium Aqua Health Filter System.
• A 19% gratuity will be added to parties of 7 or more.