Menu
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Sunday, January 21st, 2018 at 6pm

Veal Tortellacci
Fresh braised veal tortellacci is tossed with a creamy carbanora sauce and topped with crispy prosciutto, asiago cheese and basil
(Chardonnay)

Warm Goat Cheese Salad
Baby greens, candied walnuts, fresh strawberries, and mandarin oranges are topped with a roasted strawberry vinaigrette and served with warm walnut encrusted goat cheese
(Pinot Grigio)

Balsamic Short Ribs
Boneless short ribs are slow braised with aged balsamic and roasted root vegetables. served over creamy polenta with port wine glaze
(Pinot Noir)

Baked Haddock Piccata
Fresh Atlantic haddock is baked and topped with a lemon caper sauce and served over Sundried tomato risotto and grilled asparagus
(Crane Lake Merlot, California)

Blueberry Shortcake
Sponge cake is topped with blueberry compote and dark chocolate infused whipped cream
(Espresso Martini)



$69 per person (Plus MA tax and gratuity)

*Menu items are subject to change