Easter Specials

Yellow Fin Tuna Poke, Mango, Avocado and Seaweed Salad, Soy Vinaigrette

 New England Clam and Mussel Chowder, Baccala and Poblano Chilies

 Split Pea Soup with Pepperoni and Garlic Croutons

 Fresh Fish (According To Friday’s Market Availability)

 Grilled Leg of Lamb, Brick Oven Polenta, Red Wine and Rosemary

 Pork Crown Roast, Red Cabbage and Cider Sauce, Truffled Potato Croquette

 Chicken “Jambonneau”, Boneless Leg and Thigh, Pork Stuffing, Scalloped Potato and Madeira Sauce

 Roasted Prime Sirloin, Mashed Potatoes and Fine Herbs

 Freshly Made Ricotta Ravioli, Plum Tomato Sauce and Basil

  More To Come.  .  .   .  .  .  .