May 6th – May 10th
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
steamed mussels 12
in a white wine broth with cherry tomatoes and fresh herbs, served with grilled bread
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!