Join us for Easter Brunch this Sunday from 10am-3pm. In addition to our usual tasty brunch, we'll be offering several special specials:
- - Brûléed French toast with house-made dulce de leche
- - Pan-seared Shetland salmon fillet over sautéed garlic spinach with crispy potato latke with béarnaise sauce
- - Grilled lamb "steak" with soft polenta, sautéed garlic kale, and a rosemary port glacé
- - Special omelettes of the day, both veg and non-veg
Note: We will be open for extended brunch hours this Easter, with the kitchen serving food until 3pm, but we will be closed for dinner in the evening.
Oysters! We're slipping in one more fest this season, and we'll have two of the best varieties from the cold waters of New England -- Wellfleet and Blue Point oysters. We'll be serving them up fresh on the half shell - naked, or with our house-made hot sauce and tangy mignonette - a deceptively simple vinegar-based sauce that lets the sweet & salt of the ocean shine through, but with just enough zing to give a lift to the natural briny-goodness of the oyster. Or, if you're not sure about doing it in the raw, we've got you covered: oysters Rockefeller-style - topped with breadcurmbs, spinach, herbs & lemon zest, and then broiled in the shell. Pair with a nice, crisp white, and your evening will start to hum. (Reservations recommended.)
You are cordially invited to a special "down South" dinner, with a splash of Western Mass style. Chef Jordan cut his professional teeth cooking in Texas, so he knows something of Southern-style cuisine, and he'll be putting his own creative stamp on these traditional dishes from Dixie. And while the Kentucky Derby will have run it's race, we'll still be serving up the Mint Juleps, Old-Fashioneds, and Classic Sazeracs! Always good fun and good food, make your reservations soon, as our special dinners tend to fill up quickly.
Roasted fiddle heads, pickled jalapeno, cheddar cheese curds
Fava beans, farro, peas, bell peppers, summer squash & zucchini
Southern fried chicken
Biscuits, white gravy, collard greens
Cornmeal encrusted custard pie, candied lemon zest
Tuesday, May 6, 2014 @ 6:30pm
Four courses / $28 per person
plus tax and gratuity
Suggested wines to be paired with each course will be available by the glass.
~ Reservations required ~
(by phone only, please)