Not Available During Restaurant Week (January 24 - 31)
Tuesday - Friday 12-6pm
(Not Available During Restaurant Week)
Choice of Appetizer, Entrée and Dessert
$30 plus tax and gratuity
New England Clam Chowder
littleneck clams, smoked bacon, yukon potatoes
Roasted Butternut Squash Salad
arugula, spiced almonds, golden raisins, goat cheese, apple cider vinaigrette
Jumbo Lump Crab Cake
mango salsa, avocado, meyer lemon aïoli
Steamed Littleneck Clams
spanish chorizo, garlic confit, white wine, caramelized shallots, fresh thyme
Roasted Brussels Sprouts
thai peanut glaze, toasted sesame seeds, scallion
Fish n Chips
battered local cod, hand cut old bay fries, coleslaw, tartar sauce, lemon, malt vinegar
Miso Glazed Atlantic Salmon
sugar snap peas, shiitake mushrooms, ancient grain medley, cilantro-ginger emulsion
Slow Braised Short Rib of Beef
butternut squash purée, autumn vegetable medley, spiced zinfandel glaze
Roasted Free Range Chicken Breast
yukon creamer potatoes, pancetta, garden peas, cremini mushrooms, black truffle-chicken jus
ancient grains, butternut squash, brussels sprouts, snap peas, cremini mushrooms, spinach, avocado, almonds, toasted sesame seeds, watermelon radish, miso-red pepper vinaigrette
Wild Berry Cobbler
white chocolate mousse
Peanut Brittle Cheesecake
salted caramel peanut brittle, chocolate ganache
Sample menu, subject to change
**Three Course Dinner not available for private events.
Before placing your order, please inform your server if a person in your party has a food allergy.
*This menu item can be cooked to order. Consuming raw or under cooked meat, fish or shellfish may increase your risk of food-borne illness, especially if you have certain medical conditions.
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