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Wine Weekend Menu



APRIL 26th 2014

Cheese Board

A Selection of Artisan Cheeses and Fresh Fruit


2012 Josh Cellars Sauvignon Blanc, Sonoma Coast

Second Course:
Cobb Salad

Boston Lettuce, Juno Tomatoes, Cucumber, Bacon Bits & Blue Cheese Dressing

2012 Josh Cellars Chardonnay, North Coast
Third Course:
Cod Fritter
Citrus Tartar Sauce

2012 Joseph Carr Chardonnay, Sonoma Coast

Fourth Course:
Roasted Pork Chop

Black eye Pea Succotash & Creole Mustard Sauce 


2011 Joseph Carr Merlot, Napa

Strawberry Shortcake

White Chocolate Biscuit & Chantilly Cream

N/V Ferrari Brut Rose, Trentino, Italy


Chef Renee presents this menu with use of organic ingredients and local seafood whenever possible.      The Commonwealth of Massachusetts advises that consuming raw or undercooked meat, poultry, eggs or seafood may increase your risk of food borne illness.Please inform your server of any food allergies.