May 6th – May 10th

DINNER SPECIALS

cocktail: A Day at the Beach margarita- cazadores reposado tequila, kiwi-melon puree, peach liqueur and fresh lime juice 13

beer:  fiddlehead IPA- Vermont, 16 oz can 6.5

appetizer

steamed mussels 12

in a white wine broth with cherry tomatoes and fresh herbs, served with grilled bread

entree

grilled pork chop 26

cider brines 12 oz chop with a truffle-honey glaze, served with rice tossed with mushrooms and wilted greens

**specials are subject to change and may run out…though we try not to!