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| Salads |
BOSTON FETA SALAD
Boston lettuce, feta, English cucumbers, roasted sweet and hot peppers,kalamata olives, cherry tomatoes, toasted pita bread, lemon vinaigrette |
11 |
TRADITIONAL CAESAR SALAD
Romaine leaves, croutons, white anchovies, shaved parmesan |
9 |
WEDGE SALAD
Iceberg lettuce, buttermilk ranch dressing, Berkshire blue cheese,Zoe’s applewood smoked bacon, chives |
10 |
BABY ARUGULA SALAD
Goat cheese croquette, spicy walnuts, honey dressing |
9 |
CHOPPED SALAD
Baby greens, cucumbers, avocado, tomato, dried cherries, candied pecans,onion jam, goat cheese, sherry vinaigrette |
11 |
ROASTED BEET SALAD
Red and gold beets, Vermont creamy goat cheese, black pepper crisps, aged sherry vinegar, micro greens |
12 |
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| Appetizers |
THREE PERFECT OYSTERS
Cocktail sauce, horseradish, mignonette |
9 |
SPICY TUNA TARTARE
Avocado puree, waffled potato crisps |
15 |
WARM LOBSTER SLIDERS
Butter poached lobster, chives, herb salad, toasted brioche |
17 |
ROASTED GARLIC & POTATO SOUP
Creme fraiche, scallions |
8 |
LOBSTER BISQUE
Snappy’s Maine lobster, chives |
10 |
ARANCINI
Crispy risotto balls, short rib, parmesan, fontina, herbs with tomato & aioli sauces |
9 |
CRISPY FRIED SQUID
Aioli, chili paste, fried lemon |
12 |
GRILLED FLATBREAD
Roasted garlic, goat cheese, oven-dried cherry tomatoes, arugula, aged fig vinegar |
11 |
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| Entrees |
EXOTIC MUSHROOM RISOTTO
Wild mushrooms, fontina, truffle butter, parmesan |
26 |
PORK & SPATZLE
Medallions of breaded pork tenderloin, herb spatzle, braised red cabbage,mustard cream, caramelized pears |
23 |
PAN SEARED SEA SCALLOPS
Braised puy lentils, crispy house cured pancetta, pearl onions, aged sherry vinegar, Brussel sprout leaves |
27 |
CRISPY ORGANIC HALF CHICKEN
Semi boneless Giannone Farms chicken, potato gratin, escarole broth |
20 |
SIGNATURE STEAK FRITES
Hanger steak, slow roasted roma tomatoes, arugula, herb butter, peppercorn sauce |
27 |
SEARED YELLOW FIN TUNA
Sesame crusted, soy glaze, lemon butter, coconut rice, green mango salad |
31 |
PAN ROASTED COD
Creamy polenta, kalamata olives, smoked tomatoes, thyme brown butter |
27 |
CATCH OF THE WEEK
The freshest fish available with Chef’s choice of sides |
29 |
BRAISED BEEF SHORT RIB
Yukon mashed potatoes, garlic spinach |
28 |
BAMBARA CUT OF THE WEEK
Chef’s choice of sides |
34 |
BOLOGNESE FETTUCINI
Traditional slow cooked meat sauce, parmesan, house-made pasta |
25 |
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