Dinner First Course

$11 Curried Cauliflower Steak

Pan seared cauliflower, golden raisins, marcona almonds, frisee lettuce, creamy curry vinaigrette


Mar 25 2015 - Js  Nashoba -  004

$12 Citrus-Fennel Salad

Native baby lettuces, shaved fennel, citrus, toasted almonds, Crystal Brook Farm goat cheese, tarragon-champagne vinaigrette



Dinner Main Course

$32 Georges Bank Lemon Sole

Pan seared, roasted beet puree, buttered leeks and baby turnips, Meyer lemon-caper buerre blanc


$24 “Spaghetti” & Polenta

Roasted spaghetti squash, Renaissance wine pomodoro sauce, crispy rosemary polenta, cashew cheese, garlic infused broccolini


onion revised

$30 Thursday Comfort Menu

3 Course Prix Fixe Thursday only Cup French Onion Soup Weekly entree chefs selection Chocolate Fudge Brownie Sundae



Dessert

Bananas and Choc

$8 Bananas and Chocolate

Milk and white chocolate cup, caramelized banana mousse, toasted coconut, pineapple