It has been a busy winter and seeing so many of you during these cold weeks has warmed up the restaurant. Even though it's just February we have begun to sense that spring isn't that far away. It has been a time for reflection and the entire team is excited to present to you the new menu items they have created. We look forward to welcoming and sharing our new creations with you. Cheers!
SUNDAY LUNCH/ BRUNCH
you asked, we listened.
Please check out our new Sunday Brunch Menu
featuring Ct. Eggs Benedict and French Toast
$10 Bloody Mary's and Mimosas
VALENTINE'S DAY WEEK
Chef Paul Pearson has created a four course menu offered as an addition to the current a la carte menu
VALENTINE'S DAY MENU
salmon crudo, coconut, lime, fennel
wild mushroom broth, spaghetti squash, brown butter, sage
roasted prime strip loin, parsnips, kale, red wine
roasted new england cod, spinach, clams, chowder broth
olive oil cake, blood orange curd, yogurt sorbet
MONDAY NIGHT-BURGER NIGHT 4:30-9:00PM
THURSDAY 4:30-9:00 PM
FRIDAY 4:30-9:30 PM
SUNDAY BRUNCH 12:00 -3:00PM
SUNDAY DINNER 4:00PM-8:00PM
CLOSED FOR VACATION MARCH 4- MARCH 20. We will reopen March 21st.