Restaurant Week Menus
ALL August 2010

Dinner $33.10

First Course

Summer Vegetable Soup with Fresh Herbed Croutons

~or~

Vermont Endive Salad with Goat Cheese, Apples, Watercress,
Candied Cashews & Raspberry Vinaigrette

Second Course

Grandma Gladys’s Grilled Flank Steak with Boston Baked Beans & Garlicky Broccoli*

~or~

Shell Pasta with Zucchini, Cherry Tomatoes, Garlic, Arugula, Hard & Soft Cheese

~or~

Pan Seared New England Cod with Mustard Vinaigrette
over Chived Baby Carrots & Organic Brown Rice*

Third Course

Apple Pan Dowdy with Sweet Vanilla Cream

~or~

NE Presidential Cookie Plate with Vanilla Milk
John Quincy Adams #6 (1825-1829) – Soft Molasses “Cakes”
Benjamin Harrison # 23(1889-1893) - Snickerdoodles
Harry S. Truman #33 (1945-1953) – Butterscotch Cookies

Three Course Lunch $20.10

First Course

Summer Vegetable Soup with Fresh Herbed Croutons

~or~

Vermont Endive Salad with Goat Cheese, Apples, Watercress,
Candied Cashews & Raspberry Vinaigrette

Second Course

Big Tomato Sandwich with Roasted Red Peppers, Spinach, Herb Vinaigrette
& Farmers Cheese on Whole Wheat with Cool Apple Slaw

~or~

Orecchiette with Arugula, Summer Squash,
Whole Milk Ricotta & Fresh Herbs

~or~

Roasted New Hampshire Lamb Sandwich on Brookline Pita with Carrot-Feta Puree,
Three-Way Red Onion, Chickpea Sauce and Crunchy Cucumber
Served with Summer Ratatouille and Israeli Cous Cous

Third Course

Apple Pan Dowdy with Sweet Vanilla Cream

~or~

Two Course Lunch $15.10

First Course

Big Tomato Sandwich with Roasted Red Peppers, Spinach, Herb Vinaigrette
& Farmers Cheese on Whole Wheat with Cool Apple Slaw

~or~

Orecchiette with Arugula, Summer Squash,
Whole Milk Ricotta & Fresh Herbs

~or~

Roasted New Hampshire Lamb Sandwich on Brookline Pita with Carrot-Feta Puree,
Three-Way Red Onion, Chickpea Sauce and Crunchy Cucumber
Served with Summer Ratatouille and Israeli Cous Cous