MAIN COURSES
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Roasted Pumpkin-Almond Ravioli
squash pur-e, roasted trumpet mushrooms, vin cotto
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Bay of Fundy Salmon
celery root pur-e, braised mussels, baby spinach, lobster sauce
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Georges Bank Diver Scallops
butter basted scallops, winter squash pur-e, braised kale, blood orange gastrique
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Broiled Maine Lobster*
2.5 pound, lemon butter sauce, herb salad
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Pan-Roasted Organic Chicken Breast
creamy Anson Mills polenta, bacon jam, pea tendrils
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Stout-Braised Short Rib Pappardelle Pasta
egg pappardelle, soft poached egg, red wine reduction, Parmesan
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Roasted Berkshire Pork Chop
balsamic-mustard glaze, red wine braised cabbage, apple and fennel salad