Menu
Sunday, March 18th, 2018 at 6pm

Spring Tomato Caprese Salad
California spring tomatoes are layered with fresh mozzarella shaved red onions and basil drizzled with a sun dried tomato oil
(Pinot Grigio)

Buffalo Chicken Soup
Spicy boneless chicken is simmered in a honey infused broth with acini di pepe pasta and topped with a blue cheese crouton
(Chardonnay)

Pan Seared Duck
Pan seared duck breast is served with Cranberry-Jalapeno cornbread and juniper demi glace
(Pino Noir)

Pan Seared Red Snapper
Pan seared Red snapper is served over sweet potato hash with rock shrimp Creole sauce
(Chardonnay)

Warm Brownie Sundae
House made brownies are topped with strawberry ice cream,Whipped cream and caramel sauce
(Crème Brule Martini)


$69 per person (Plus MA tax and gratuity)

*Menu items are subject to change