dinner menu

Takeout Ordering

due to our small kitchen, orders are limited, and sometimes unavailable

Online Ordering

Same day ordering begins at 12:01 AM

Phone Orders

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

pizza    14.

goat cheesey fries  14.
fried potatoes, topped with bacon, rosemary, and scallions; with a goat cheese cream sauce

lamb meat balls    16.
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

*mussels     14.
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

hummus  14.
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

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        28.
with a lemon/caper beurre blanc, wild rice and vegetables
wine pairing: gavi, la scolca bianco secco, piedmont, it

**lamb rack chops
two chops     34.     three chops     40.
marinated and grilled; served with roasted artichoke couscous, kalamata olive/yogurt sauce, and vegetables.
wine pairing: vzinfandel, carol shelton wild things, california

*ben’s black and blue filet mignon
eight ounce     42.
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     

*short ribs
four ounce     30.         eight ounce     38.
barbecue braised, served with warm dijon potato salad, and vegetables.
wine pairing: malbec, bodega catena zapata, argentina

*pork osso bucco        38.
braised shank with mango chutney and honey ginger sauce; served with sticky rice and vegetables
wine pairing: pinot noir, dough, oregon 

*roasted half duck    36.
served with wild rice, cranberry/orange sauce and vegetable
wine pairing: cǒtes du rhǒne, vidal-fleury 2017, france

cacio e pepe chicken
five ounce      22.     ten ounce     28.
lemon crusted chicken over cheese filled pasta purses, tossed with sun-dried tomato, peas, and a creamy cheese and pepper sauce.
wine pairing: picpoul, bonny doon vineyard, california 


*maddy’s tuna
four ounce      26.     eight ounce       34.
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 spicy black bean/scallion rice, cucumber lime salsa, and vegetables.
wine pairing: albariño, paco & lola, spain

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, wild rice

*gluten free items / our blue cheese is gluten free
** gluten free option available