Rating Overview
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Working hours: From 12:00 AM to 12:00 AM
(Hours or availability may differ due to COVID-19)
Address: 1 Finance Way - 02903
Delivery: FREE (Collection & Delivery )
Minimum Order: $0.00
Discounts:
Order Description
Order (1 Website Available)
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Menu
$7.00
Freshly cut romaine lettuce, creamy dressing, shaved reggiano cheese and herbed focaccia croutons.
$8.00
Baby greens and endive tossed in a light shallot Dijon vinaigrette with smoked applewood bacon, roasted shiitake mushrooms, semi-dried slow roasted tomatoes and finished with a warm toasted almond and herb encrusted chevre medallion.
$8.00
Crumbled chevre, slow roasted tomatoes, kalamata olives, toasted soy nuts and warm applewood bacon vinaigrette.
$8.00
Freshly chopped romaine and arugula tossed in a balsamic and fresh herb vinaigrette and topped with prosciutto, house pulled fresh mozzarella, slow roasted tomatoes, kalamata olives and crispy pancetta cracklings. Finished with balsamic syrup and toasty g
$8.00
Baby spinach leaves tossed in a light clover honey apple cider vinaigrette with toasted marcona almond brittle, sun-dried cherries, crispy applewood bacon and crumbled chevre.
$10.00
Cellophane noodles, edamame, shredded carrots, honey roasted peanuts, five-spiced beef tenderloin medallions, fresh chilies and lime, scallion, cilantro, and mint on a bed of baby greens.
$6.00
Baby mesclun greens, cherry tomatoes, cucumber, shredded carrots, and alfalfa sprouts with your choice of dressing.
$9.00
Tender Boston bibb lettuce, slow roasted tomatoes, braised cipollini onions, great hill blue cheese. Creamy pancetta dressing and crispy pancetta cracklings.
$9.00
Burrata cheese, preserved lemon infused olive oil, tuscan style garlic crostini, seasonal tomatoes, homemade traditional basil pinenut pesto.
$9.00
Fire spiced wontons willed with a ground pork tenderloin and Asian vegetable filling. Served with a trio of dipping sauces; Asian pesto, spicy peanut and sticky soy.
$7.00
Lightly fried tender squid rings tossed with cherry peppers in a pinot grigio and roasted gar- lic butter.
$7.00
Whole grain mustard beer glazed chicken skewers with an apricot horseradish dipping sauce.
$3.50
Cocktail sauce and fresh lemon.
$12.00
Littlenecks slowly braised with chorizo sausage, caramelized onions, and oven roasted tomatoes, in a Newcastle beer broth and finished with fresh spinach, roasted garlic butter and herbs. Served with toasted garlic ciabatta.
$12.00
Toasty flour tortilla filled with prosciutto, grilled sweet corn, pepperjack cheese, shrimp and jalapeño poblano pesto. Served with homemade guacamole and cilantro lime creme fraiche.
$12.00
To share" seasonal fruit, brioche croutons and baby vegetables.
$8.00
Lightly fried tender squid rings tossed in a sweet and spicy butter and finished with fresh scallion pesto and lime.
$11.00
Decadent and delicious lobster and tarragon fritters served with a marsala chive remoulade.
$9.00
Smoked ham, cheddar, Gruyere, and candied onions, on decadent brioche and dipped in a honey ale batter. Served with a three mustard dipping sauce.
$8.00
Chef’s own creamy chickpea spread, feta, red onion marmalade, pepperoncini, crisp veggies, and whole wheat pita.
$9.00
Warm gooey Brie baked in buttery puff pastry and topped with red onion marmalade, candied peans and our harvest fruit compote served with flatbread crackers and port wine reduction.
$12.00
Crusted in root vegetable chips and served over a bed of sweet corn, asparagus chorizo and butternut squash succotash.
$10.00
Seared tuna with an Asian pesto glaze, edamame hummus, chili oil, crisp marinated vegetable salad and a shiso vinaigrette.
$10.00
Slowly braised littlenecks in a white or red broth served with toasted garlic ciabatta bread.
$10.00
Black bean spread, pepperjack cheese, carne asada marinated steak, tomato and sweet corn. Finished with shredded lettuce and a avocado and cilantro lime crème fraiche.
$10.00
Roasted garlic herb oil, Romano, mozzarella, reggiano, feta, goat cheese, and ricotta.
$10.00
Fresh herb pesto, smoked Gouda, thinly sliced butternut squash, prosciutto, pears, and port wine reduction.
$10.00
Olive tapenade, mozzarella, feta, fresh spinach, and tomato. Finished with tzatziki and lemon.
$10.00
San Marzano tomato sauce, fresh basil, vintage olive oil, melted mozzarella, sliced prosciutto, and house roasted red peppers. Finished with crispy pancetta, fresh arugula and balsamic syrup.
$16.00
Pan-seared chicken breast medallions sautéed with fresh arugula, baby spinach, and peas, and a paragus in a light lemony white wine sauce with a hint of ricotta, mascarpone, and fresh herbs and tossed with capellini pasta.
$15.00
Fresh peas and applewood smoked bacon, tossed with rigatoni pasta in a Gruyere and roasted garlic cream. Finished with buttery crumbs.
$17.00
Pan-seared beef tenderloin medallions sautéed with shiitake mushrooms caramelized onions, wilted baby spinach and asparagus in a candied garlic and sherry cream tossed with potato gnocchi.
$14.00
Smoked mozzarella, chevre, reggiano, and Pecorino Romano cheeses in a roasted garlic cream sauce tossed with fettuccine pasta.
$16.00
Decadent pumpkin ravioli, fresh peas, and toasted walnuts in a nutty brown butter sauce, finished with marsala glazed chicken and Pecorino Romano cheese.
$14.00
San Marzano tomato sauce with a hint of vodka and cream tossed with Pecorino Romano cheese and fresh basil and served over fettuccine pasta.
$12.00
Seasons best fresh tomatoes, garden basil, vintage extra virgin olive oil, hand pulled fresh mozzarella and capellini.
$16.00
Pan seared chicken breast medallions sautéed with olive oil roasted bell peppers and eggplant, fresh basil, roasted garlic, and toasted pinenuts. Tossed with rigatoni pasta and finished with chili oil and fresh mozzarella cheese.
$14.00
Old world style meatballs slowly simmered in "gravy" over rigatoni pasta and finished with truf- fled ricotta cheese, reggiano and toasted garlic ciabatta bread.
$16.00
Oven-baked fresh sole topped with crispy julienned prosciutto, brown butter and lemon caper vinaigrette and served over chive and chevre red bliss mashed potatoes and grilled asparagus. Garnished with red wine dressed baby greens.
$16.00
Not so classic. Pan seared chicken breast medallions tossed with baby arugula and cherry tomatoes in a light reggiano pan jus and served over capellini pasta.
$15.00
Served over roasted garlic red bliss mashed potatoes and house vegetable and finished with a caramelized onion and guinness demi glace.
$28.00
Smothered in new castle beer braised cipollini onion and thyme ragu and served over clover honey and whole grain mustard red bliss mashed potatoes and pan-flashed Swiss chard. Finished with crispy pancetta cracklings.
$25.00
Grilled to your liking and served over baby spinach mashed potatoes and house vegetable with a roasted shallot and cabernet butter.
$19.00
Brushed with a spicy Mongolian BBQ glaze and served over wok-fried lo-mein noodles tossed in a sticky hoisin broth with Asian vegetables, crushed peanuts and fresh lime.
$17.00
Herb marinated slowly roasted chicken breast layered with clover honey and olive oil roasted feta and Mediterranean spiced cous cous. Accompanied by Greek-style greens in a baklava "nest" dressed with a creamy peppadew pepper vinai- grette.
$16.00
Arroz con pollo rice cakes with mole braised pulled chicken breast, served over black bean ragu with charred red pepper sofrito, roasted poblano pesto and spiced plantain chips.
$19.00
Apple cider beer brined pork tenderloin crusted in root vegetable chips and served over fresh herb polenta, butter braised baby carrots and pan flashed spinach and radicchio. Finished with a fig marsala butter.
$26.00
Poached in a court bouillon olive oil broth, served over crispy sweet corn and vegetable cakes, pan-flashed Swiss chard and finished with a chorizo, roasted tomato and saffron buerre blanc.
$17.00
Traditional pan-fried "statler style" buttermilk chicken breast served over cheddar, green onion and chorizo grits with a buttery cornbread crust and warm black-eyed pea salad and a three mustard glaze.
$17.00
Pan-seared, balsamic brined cutlet. Crispy caper and Parmesan egg batter, preserved lemon herb butter. Lemony watercress, red onion and tomato "salad", fontina red bliss mashed potatoes.