Dinner First Course

$13 J’s Fondue

Aged gruyere, Vidal Blanc wine, grilled sourdough crostini

shrimp app 2

$13 Pan Seared Shrimp

Ginger-lime jasmine rice cake, native pea tendrils, citurs-saffron glaze

Dinner Main Course

Mar 25 2015 - Js  Nashoba -  010

$27 Atlantic Salmon

Garden rosemary scented orzo pasta, olive oil, poached cherry tomatoes, native Rainbow swiss chard, Mediterranean olive tapenade

$36 Georges Bank Scallops

Pan seared, native sweet corn soubise, heirloom summer beans, Rhode Island blue oyster mushrooms, garden basil pesto

$33 Atlantic Halibut

Braised lentils with bacon, caramelized Brussels sprout petals, preserved lemon vinaigrette


Bananas and Choc

$8 Bananas and Chocolate

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