Restaurant Week — Summer 2008

Lunch — August 11–15, 2008

First Course

• Potato Leek Soup, Truffle Croutons
• - or -
• Organic Field Greens, Crumbled Goat Cheese
• - or -
• Mini Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo

Entrée

• Seared Organic Salmon, Braised Garbanzo, Avocado Puree
• - or -
• Free Range Chicken Under a Brick, Creamy Potato, Baby Sprouts, Lemon Thyme
• - or -
• Grilled Skirt Steak, Summer Mushrooms, Fingerling Potatoes (add $10)
• - or -

Dessert

• Pastry Chef Tom Ponticelli’s dessert selection

Our regular lunch menu is also available.

Dinner — August 11–15, 2008

First Course

• Trofie Pasta, Potato, Garlic Chive, Basil Pesto
• - or -
• Bufala Mozzarella, Heirloom Tomato, Aged Balsamic
• - or -
• Beef Carpaccio, Peppercress Salad, Shaved Parmigiano

Entrée

• Seared Salmon, Braised Cannellini Beans, Baby Calamari, Shallot Lemon Butter
• - or -
• Braised Short Ribs, Creamy Corn, Pea Tendrils
• - or -
• Wild Striped Bass, Lemon Artichoke Risotto (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s dessert selection

Our regular dinner menu is also available.

Lunch — August 17–22, 2008

First Course

• Chilled Gazpacho Soup
• - or -
• Serrano Ham, Arugula, Shaved Parmigiano
• - or -
• Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo

Entrée

• Salade Niçoise, Medium-Rare Tuna, Potatoes, Roasted Peppers, Green Beans, Boiled Eggs, Anchovies
• - or -
• Free Range Chicken Breast Under a Brick, Celery Root, Brussels Sprouts, Lemon Thyme
• - or -
• Paella Valenciana, Clams, Mussels, Shrimp, Chorizo, Calamari, Chicken, Saffron Rice (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s dessert selection

Our regular lunch menu is also available.

Dinner — August 17–22, 2008

First Course

• Summer Chop Salad, Boston Bibb, Green Beans, Tomato, Chic Peas, Jicama, Red Onion, Goat Cheese, Balsamic Vinegar
• - or -
• Seared Tuna, Avocado Purre, Peppercress
• - or -
• Kobe Beef Meatball, Tomato Basil Sauce

Entrée

• Niman Ranch Pork Milanese, Heirloom Tomato, Goat Cheese Croquettes
• - or -
• Seared Scallops, Summer Mushroom Truffle Corn Salad
• - or -
• Seared Striped Bass, Lemon Pea Risotto (add $10)

Dessert

• Pastry Chef Tom Ponticelli’s dessert selection

Our regular dinner menu is also available.

Please note that not all ingredients are listed.

*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.