October 7th – 9th
1S T C O U R S E CHOICE OF:
Thyme roasted chicken and vegetable pot pie with mini buckwheat pancakes
OR
Creamy roasted organic beet – leek – potato soup, crème fraiche and basil oil
2 N D C O U R S E
Baby greens, fresh herbs, pickled beets, yellow watermelon and chipotle pepper vinaigrette
3rd C O U R S E CHOICE OF:
Pan seared local haddock, chive & preserved lemon mashed Yukon gold potatoes, garlic wilted baby spinach, fresh Jonah crab “bisque”
OR
Grilled oregano and garlic marinated Berkshire pork chop, roasted spaghetti squash, broccoli rabe, medjool date demi
All Three Courses $26
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