Salads

-Crisp Romain, Celery Root, Croutons, Red Onion and Dry Cranberries With Lemon Caesar Dressing and Spanish White Anchovies 7.50

-Roasted Local Farm's Butternut Squash, Gala Apple, House Smoked Vermont Goat Cheese, Red Onion and Toasted Walnuts with Boston Food Project Pea Greens and Maple Vinaigrette 8.00

Pizzas

-Shiitake Mushroom, Potato Cream, Sweet Onion, Gruyere, Parmesan With White Truffle Oil and Scallions11.00

-Sweet Potato with Sweet Onion, Hot Cherry Pepper, Bacon, Cheddar Cheese and Scallion 10.50

-Chorizo, Dill Pickle, Swiss Cheese, Caramelized Onion with Mustard Cream and Parsley 11.00

-Smoked Salmon, Creme Fraiche, Red Onion, Fresh Dill and Capers 12.00

Desserts

6.00 each

-Chocolate Goat Cheesecake with Whipped Cream

-Caramel-Apple Creme Brulee with Whipped Cream

-Lemon Tart with Verrill Farms Blackberries and Whipped Cream

-Caramel-Cashew-Chocolate Pie With Whipped Cream

-Bourbon Pecan Pie with Whipped Cream

Wine

White: 2010 Chenin Blanc, Cave des Vignerons de Saumur, Loire, France

Red: 2010 Beaujolais Villages, Thulon, Jean-Marc Burgaud, Morgon, France