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
*spicy cauliflower 14.
tossed with spicy sauce, served with blue cheese, and celery chips
**hummus 14.
with za’atar, extra virgin olive oil, cucumbers and warm naan
vegetable spring rolls 14.
three crispy spring rolls; 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 16.
warm feta, roasted tomato, cucumber, sriracha, and naan
**ahi tuna 16.
seared and sliced. served with wonton, seaweed salad, cucumber, siracha 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 & mushrooms
zesty fried salmon nestled in two soft flour tortillas with lime aioli, tomato, shredded lettuce, scallion and cilantro
**pizza 16.
crab cakes 20.
served with key lime tartar sauce and mango chutney
burrata 14.
with roasted cherry tomatoes, herb focaccia, basil, and balsamic glaze
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
entrees
two chops 34. three chops 40.
marinated and grilled; served with quinoa, roasted red pepper, artichoke, tomato, cucumber, and creamy greek dressing
wine pairing: syrah, sixth sense, california
ben’s black and blue filet mignon
eight ounce 42.
topped with a blend of cracked black pepper, blue cheese and extra virgin olive oil; served over smashed fried potatoes; topped with crispy fried leeks and served with vegetables
wine pairing:tempranillo, izadi, spain
*short ribs
four ounce 30. eight ounce 38.
barbecue braised; served with macaroni and cheese and vegetables
wine pairing: cotes du rhone, vidal fleury, france
*pork osso bucco 38.
braised shank with mango chutney and honey ginger sauce; served with sticky rice and vegetables
wine pairing: sangiovese, terre cevico, italy
*roasted half duck 36.
served with wild rice, cranberry/orange sauce and vegetables
wine pairing: syrah, sixth sense, california
*summer chicken
five ounce 22. ten ounce 28.
lemon crusted chicken, served with a salad of arugula, parmesan, sun dried tomatoes, and toasted pine nuts; topped with balsamic glaze
wine pairing: sauvignon blanc, wither hills, nz
*trout francaise 32.
sautéed in a light egg batter; topped with lemon caper beurre blanc; served with wild rice and vegetables
wine pairing: picpoul, bonny doon, 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, austria
*seared salmon
four ounce 24. eight ounce 32.
served with wild rice, roasted cauliflower, beets, tomatoes, and green goddess dressing
wine pairing: gavi, la scolca bianco secco, piedmont, it
side dishes 5.
potato/scallion waffles, homemade frites, fresh seasonal vegetables, sticky rice with shiitakes & soy & pickled ginger, grilled baby bok choy with sesame seed and soy, wild rice, roasted cauliflower, smashed fried potatoes, quinoa, macaroni and cheese
*gluten free items / our blue cheese is gluten free
** gluten free option available