Restaurant Week Three Course Dinner Menu 26.15

First Course - choice of one

Cup of New England Clam Chowder or Soup of the Day

Artisan Greens - champagne vinaigrette, red onion

Goat Cheese Panna Cotta - orange, pickled beet, arugula pesto

Shellfish Fritters - crab, clam & lobster fritters with spicy aioli

Fresh Start - daily inspired first course offering

Main Course - choice of one 

Linguini & Clams - native little necks, fresh herbs, garlic, white wine, butter  

Monkfish - shitake, kombu, white soy & miso broth, baby bok choy red rice

Salmon - roasted mushroom jus, lentil & autumn vegetable ragout 

Lobster Roll - fresh herbs, citrus aioli & greens, house fries

Rigatoni Bolognese- classic beef, veal & pork ragu

Mushroom Risotto - confit chicken leg & truffle emulsion

Pork - bacon smothered black eye peas, fennel kraut, apple-brandy jus 

Feeling Inspired - Evenings composition 

Dessert 

Chef Inspired Daily Offering