A silky purée of summer squash, yellow tomato, yellow bell pepper, and potato, finished with chive oil and citrus crème fraîche
Petite Verdot Rose
Grilled orchard peaches, little leaf greens, fresh blueberries, Smith’s Traditional Farmstead cheese, sweet toasted pecans, and Harvest Hills Rosé vinaigrette
Lemon Poppy Seed Drop
Little leaf greens with cannellini beans, Kalamata olives, grape tomatoes, sweet onion, and diced feta, tossed in a Greek-style blueberry Merlot vinaigrette
Blueberry Merlot
Pinza-style crust topped with basil pesto, prosciutto, burrata, grilled corn, and fresh baby arugula
Merlot
Baked artichokes blended with mascarpone and mozzarella, fresh basil, warm pita chips
Little neck clams, Nashoba Bolt 117 beer, chorizo sausage, cannellini beans, corn, Swiss chard, grilled crostini
Bolt 117 Lager
Penne pasta with braised cannellini bean and tomato ragù, roasted baby zucchini, summer squash, broccoli rabe, finished with micro basil
Seared scallops over parsnip purée with English peas, speck, baby arugula, chive Vignoles beurre blanc
Vignoles
Striped bass with Nashoba Plum wine hoisin glaze, Okinawa sweet potato purée, and garlic broccolini
Plum
Grilled Wagyu ribeye topped with sweet onion balsamic jam, twice-fried potatoes with truffle oil, Parmesan, fresh herbs, served with grilled asparagus
Baja-style seasoned swordfish topped with pineapple salsa, summer red onion, corn and fava bean succotash, grilled asparagus
Mushroom farro risotto, roasted garlic demi glace, broccolini
Pinot Noir
Citrus-braised chicken thigh and drumsticks, served with mojo tostones, Cuban rice with peas, carrots, and kidney beans
Wild mushroom risotto, orchard peach marmalade, grilled asparagus, aged balsamic glaze
Consumer Advisory: Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illnesses.
Alert your server if you have special dietary requirements.