The Weekly Menu

  • Mexicali Shrimp with Chorizo

    sweet & poblano peppers, onions, garlic, chipotle, lime, beer & cilantro served with yellow rice.  *can be made without the chorizo

    $15 –
  • Chicken Hand Pies

    two puff pastry pies with creamy chicken and vegetable pot pie filling.

    $14 –
  • Pork Ragout

    pork shoulder and sweet & hot Italian sausage braised with red wine, tomato, garlic & rosemary served with mezze rigatoni & broccoli.

    $15 –
  • Stuffed Portobello Mushroom

    with Gruyere cheese, spinach & tomato with crispy breadcrumbs over herb orzo.

    $14 –
  • Broiled Mahi Mahi

    with citrus chili sauce, sesame broccoli and green beans.

    $15 –
  • New England Style Shrimp, Clam & Corn Chowder

    $11 –
  • Baby Spinach with Dates

    pomegranate, toasted almonds, feta cheese, pickled currants and pomegranate balsamic vinaigrette.  *gluten free

    $9 –
  • Classic Herb & Bread Stuffing

    with onions, sage, thyme & chicken stock.  Serves 6

    $12 –
  • Mashed Yellow Turnips

    Rutabagas mashed with carrots, bacon & cream. A family favorite!  *can be made without the bacon.  36 ounces/serves 6

    $15 –
  • Cranberry Zinfandel Relish

    fresh and sun dried cranberries cooked with zinfandel wine, orange and crystallized ginger.  One Pint

    $5 –
  • Whipped Sweet Potatoes

    with vanilla & maple syrup. 36 ounces/serves 6-8

    $15 –
  • Baby Green Beans

    with shallots & wild mushrooms.  36 ounces/serves 6

    $16 –
  • Cheesy Cauliflower Gratin

    with fontina, white cheddar and parmesan with toasted breadcrumbs on top. 36 ounces/serves 6

    $20 –
  • Maple & Mustard Roasted Brussels Sprouts

    with bacon & pickled currants. *can be made without the bacon   36 ounces/serves 6

    $18 –
  • Roasted Brussels Sprouts

    with horseradish cream and brown butter breadcrumbs. 36 ounces/serves 6

    $18 –