Restaurant Week
gluten free Menus
winter 2013

Dinner | LUNCH

We'd love to see you for Restaurant Week

Dinner $38.13

First Course

New England (no bacon) Fish Chowder with Crispy Leeks & Toasted Croutons
NO CROUTONS

~or~

Dried Apricot and Lentil Salad with Carrot, Radish
& Creamy Vermont Goat Cheese, Arugula and Dijon Vinaigrette

Second Course

Pepper Crusted-Pork Loin Stuffed with Apples, Pears and Applejack Brandy Sauce, Sweet Potato Mash & Hearth Roasted Brussels Sprouts

~or~

Pan Roasted Trout with Brown Butter, Chopped Parsley, Lemon and Capers with
Smashed Golden Fingerling Potatoes & Garlicky Chard

Third Course

Mini Assorted Cup Cakes

~or~

Assorted Ice Cream & Sorbet

Two Course Lunch & Brunch $15.13

First Course

Narragansett Grilled Fish Sandwich with Green Apple Slaw

~or~

Chicken Salad with Apples, Grapes, Dried Cranberries, Toasted Walnuts & Baby Greens

~or~

Saturday & Sunday (1st Course)
Cabot Vermont Cheddar, Roasted Cauliflower & Charred Brussels Sprouts Omelet with Scallions and Chives served with Turkey Bacon & 7 Grain Toast
SUB GLUTEN FREE

Second Course

Mini Assorted Cup Cakes

~or~

Assorted Ice Cream & Sorbet

Consumption of raw or undercooked fish, meat, poultry or eggs increases
the risk of contracting a foodborne illness. Items marked by *are applicable.

Events

Battle of the Burger
Help us to a two-peat and
cast your vote for our burger:
Springdale Farms (NH) Landaff
Cheddar stuffed burger with thick
cut bacon, caramelized onion, lettuce,
tomato and house brined dill pickle on
a homemade English muffin .
Vote here»