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 15.
tossed with spicy sauce, served with blue cheese, and celery chips
**hummus 15.
with za’atar, extra virgin olive oil, cucumbers and warm naan
vegetable spring rolls 15.
three crispy spring rolls; served with a trio of dipping sauces; chili, honey ginger, caramelized soy
goat cheesey fries 15.
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 15.
fried baby shrimp. served with sweet chili aioli, topped with scallion and sesame seeds
*mussels 15.
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 18.
crab cakes 20.
served with key lime tartar sauce and mango chutney
**warm goat cheese 15.
with fig, bacon, and balsamic glaze; served with baguette
salads & soups
today’s soup 7.
french onion soup 8.
blue cheese salad 14.
romaine, tomatoes, bacon, croutons, blue cheese, and blue cheese dressing
caesar salad 13.
romaine, fresh grated parmesan, white anchovies, homemade croutons with caesar dressing
*beet salad 13.
greens, crispy quinoa, goat cheese, and orange vinaigrette
*bullfinchs salad 13.
gourmet greens with the richardson family vinaigrette; goat cheese, spicy pecans, and dried cranberries
entrees
two chops 35. three chops 41.
marinated and grilled; served with potato, cauliflower, and chick pea hash; harissa-lemon aioli, and vegetables
wine pairing: syrah, sixth sense, california
ben’s black and blue filet mignon
eight ounce 43.
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 32. eight ounce 40.
served with house-made boursin crouton; mushroom, and tomato demi glaze, and vegetables
wine pairing: pinot noir, dough, oregon
braised shank with apple chutney and honey ginger sauce; served with potato waffles and vegetables
wine pairing: sangiovese, terre cevico, italy
*roasted half duck 38.
served with wild rice, cranberry/orange sauce and vegetables
wine pairing: syrah, sixth sense, california
**pecan chicken
five ounce 24. ten ounce 28.
pecan crusted chicken, served with roasted sweet potatoes, dijon-honey sauce, and vegetables
wine pairing: chardonnay, wente riva ranch, california
*trout francaise 33.
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 27. eight ounce 35.
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, and roasted sweet potatoes.
*gluten free items / our blue cheese is gluten free
** gluten free option available