Valentine's Day is Approaching

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

BRUNCH MENU

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VALENTINE'S DAY WEEK

February 14-17

Chef Paul Pearson has created a four course menu offered as an addition to the current a la carte menu

$75

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 

or

roasted new england cod, spinach, clams, chowder broth 

olive oil cake, blood orange curd, yogurt sorbet 

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WINTER HOURS

MONDAY NIGHT-BURGER NIGHT 4:30-9:00PM

TUESDAY-CLOSED

WEDNESDAY-CLOSED

THURSDAY 4:30-9:00 PM

FRIDAY 4:30-9:30 PM

SATURDAY- 4:30-9:30PM

SUNDAY BRUNCH 12:00 -3:00PM

SUNDAY DINNER 4:00PM-8:00PM

CLOSED FOR VACATION MARCH 4- MARCH 20. We will reopen March 21st.