Dinner Menu

Served Wednesday through Sunday

(The following is representative of our current menu and is subject to change)

First Course 

Big Eye Tuna Carpaccio “Nicoise” Quail Egg

Potato, Olive and Tomato.

Red Beet Risotto, Pistachio, Goat Cheese and Orange

Lobster Salad

Yuzu, Asian Pear and Passion Fruit

Second Course

Pork Belly

Apple Butter and Butternut Squash

Braised Short Rib

Mushroom Duxelle and Truffle Risotto Foam

Pan Roasted Quail

Apple Cider, Turnip, Foie Gras


Third Course

Bacon Wrapped Monkfish

French Lentils, Braised Artichoke, Spinach, Sherry

Veal Tenderloin

Celeriac Purèe, Black Trumpet Mushrooms

Foie Gras Sauce

Smoked Venison Tenderloin

Chestnut, Braised Red Cabbage, Butternut Squash

Pekin Duck Breast

Parsnips, Beets, Endive, Orange Caramel Sauce

Poached Pheasant Breast and Sausage

Gnocchi, Fall Vegetables, Porcini Veloutè

Châteaubriand for Two

Seasonal Vegetables and Potato

Beef Jus


Prix Fixe for three course $125.00 per person
Prix Fixe for four course $145.00 per person

Five Course Surprise Tasting Menu

We would kindly ask for participation of the entire table.

Our Tasting Menu is priced at $165.00 per person

The Tasting Menu, along with Wine Pairings, is priced at $300.00 per person

Executive Chef Joe Schafer

 Chef de Cuisine Jon Martin

“Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.”

Before placing your order, please inform your server if a person in your party has a food allergy.

An additional 18% household fee & 7% tax will be added to your bill.  The household fee is distributed in its entirety to the staff. To ensure compliance with the laws of the Commonwealth of Massachusetts, it is not a tip, gratuity or service charge.