due to our small kitchen, orders are limited, and sometimes unavailable
Same day ordering begins at 12:01 AM
Call after 4 PM each day 978-443-4094
Curbside pickup, call upon arrival.
appetizers & small meals
salmon tacos 14.
zesty fried salmon nestled in two soft flour tortillas with lime aioli, tomato, shredded lettuce, scallion and cilantro
*spicy cauliflower 14.
tossed with spicy sauce, served with blue cheese, and celery chips
vegetable dumplings 14.
six crispy dumplings; served with a trio of dipping sauces; chili, honey ginger, caramelized soy
goat cheesey fries 14.
fried potatoes, topped with bacon, rosemary, and scallions; with a goat cheese cream sauce
lamb meat balls 14.
whipped feta, roasted tomato, sriracha, and naan
ahi tuna 16.
seared and sliced. served with wonton, seaweed salad, cucumber, sriracha aioli, and soy
bang bang shrimp 14.
fried baby shrimp. served with sweet chili aioli, topped with scallion and sesame seeds
prince edward island mussels tossed with white wine garlic butter, diced tomato, scallions & mushroom
fried goat cheese 14.
with rosemary, and honey, served with toasted bread
topped with za’atar, and evoo; with cucumber, and focaccia
salads & soups
today’s soup 7.
french onion soup 8.
blue cheese salad 12.
romaine, tomatoes, bacon, croutons, blue cheese, and blue cheese dressing
*apple salad 14.
roasted apples, walnuts, cider vinaigrette, over greens
caesar salad 12.
romaine, fresh grated parmesan, white anchovies, homemade croutons with caesar dressing
*beet salad 12.
greens, crispy quinoa, goat cheese, and orange vinaigrette
*bullfinchs salad 12.
gourmet greens with the richardson family vinaigrette; goat cheese, spicy pecans, and dried cranberries
*trout française 25.
with a lemon/caper beurre blanc, wild rice and vegetables
wine pairing: gavi, la scolca bianco secco, piedmont, it
*lamb rack chops
two chops 32. three chops 38.
marinated and grilled; with a rosemary potato, and apple hash; topped with a dijon mustard, mint glaze. Served with vegetables.
wine pairing: valpolicella, secco-bertani 2015 italy
*ben’s black and blue filet mignon
eight ounce 40.
topped with a blend of cracked, black pepper, savory blue cheese, and extra virgin olive oil; over crashed potatoes and crispy fried leeks
wine pairing: izadi, tempranillo
four ounce 30. eight ounce 38.
Topped with red wine reduction. Served with horseradish/sour cream, and cheddar crashed potatoes, and vegetables
wine pairing: merlot, chasing rain, washington
pork osso bucco 36.
braised shank, with apple chutney and honey ginger sauce; served with crashed potatoes and vegetables
wine pairing: pinot noir, dough, oregon
*roasted half duck 34.
served with wild rice, cranberry/orange sauce and vegetable
wine pairing: cǒtes du rhǒne, vidal-fleury 2017, france
five ounce 22. ten ounce 28.
pecan crusted chicken breast with squash ravioli, and goat cheese cream sauc. Topped with bacon, craisins, and parmesan. Served with vegetables
wine pairing: unoaked chardonnay, mer soleil silver, ca.
four ounce 24. eight ounce 32.
ahi tuna crusted with black & white sesame seeds; served with sticky rice, bok choy, and grilled shiitake mushrooms; with caramelized soy and wasabi
wine pairing: riesling, weingut markus huber
four ounce 24. eight ounce 32.
seared salmon filet with wild rice, roasted beets, cauliflower, and herb roasted tomato. Served with a green goddess dressing
wine pairing: carol shelton wild thing, viognier
side dishes 5.
potato/scallion waffles, homemade frites, fresh seasonal vegetables, japanese sticky rice with shiitakes & soy & pickled ginger, grilled baby bok choy with sesame seed and soy, garlic roasted broccolini, wild rice
*gluten free items / our blue cheese is gluten free
** gluten free option available