Dinner Menu

Appetizers and Salads

Salad of native Berkshire greens and vegetables with olive oil and balsamic vinaigrette
5.25

Soup of the day
4.95

Grilled Pizza with Spanish Serrano ham, Manchego cheese, and olive oil with fall greens and sherry vinaigrette
8.95

Crispy Sesame Shrimp with spicy Asian dipping sauce
8.95

Roasted Pear, Stilton, and Frisee salad with spiced walnuts and balsamic glaze
8.50

Corn and Masa Griddle Cake with shredded duck, poblano chiles, jack cheese, and red chile sauce
8.95

Roasted pumpkin ravioli with sage, brown butter vinaigrette, and toasted pumpkin seeds
8.95

Main Courses

Pan Roasted Free-Range Chicken Breast
with a pumpkin flan, thyme jus and crispy leeks
18.50

Sautéed Maine Crabcakes
with roasted red bliss potatoes and dilled tartar sauce
21.50

Rustic Beef Stew
with caramelized autumn vegetables and mashed potatoes
17.50

Seared Salmon Filet
crispy noodle cake with lemon, herb, and tomato broth
21.50

Autumn Vegetable Plate
semolina and goat cheese gnocchi, harvest vegetable ratatouille, braised Berkshire greens, and root vegetable puree
17.50

Grilled Cider and Maple Glazed Porterhouse Pork Chop
with sweet potato fries
19.95

Sautéed Cornmeal Crusted Brook Trout
stuffed with Maine crabmeat, crispy polenta cake, with lemon sauce
22.50

Pasta

Rigatoni
with a hearty lamb and autumn vegetable bolognese
17.50

Roasted Butternut Squash, Leek, and Fontina Lasagna
with wild mushroom sauce
16.95

Spaghetti with Littleneck Clams, Shrimp, Scallops and Mussels
in a saffron tomato broth
21.95

We accept MasterCard and Visa.
Gift certificates are available.
Please, no separate checks. A gratuity of Fifteen percent will be added to parties of six or more.