Join us for Easton Restaurant Week for indoor or outdoor dining in our toasty biergarten!
Restaurant Week Lunch Menu
Enjoy any of our restaurant week sandwiches accompanied by a deli
pickle and your choice of kettle chips or today’s house made side dish.
PLUS a cup of our homemade soup or side salad for only $12.
Warm Winter Chicken Salad
Shredded chicken and Brussel sprout apple slaw with yogurt dressing
on a brioche.
Bacon & Brie Panini
French brie, apple wo od smoked bacon, Anjou pears and fresh spinach
on grilled French bread.
Italian French Dip
Locally sourced pulled beef with Italian herbs and melted provolone cheese
on a hero roll with a red wine au jus.
Vegetable Gyro
Curry roasted chick peas, roasted red onions, grilled zucchini, fresh spinach,
feta cheese and tzatziki sauce in a grilled pita.
Enjoy your lunch!
Enjoy any of our restaurant week sandwiches accompanied by a deli
pickle and your choice of kettle chips or today’s house made side dish.
PLUS a cup of our homemade soup or side salad for only $12.
Warm Winter Chicken Salad
Shredded chicken and Brussel sprout apple slaw with yogurt dressing
on a brioche.
Bacon & Brie Panini
French brie, apple wo od smoked bacon, Anjou pears and fresh spinach
on grilled French bread.
Italian French Dip
Locally sourced pulled beef with Italian herbs and melted provolone cheese
on a hero roll with a red wine au jus.
Vegetable Gyro
Curry roasted chick peas, roasted red onions, grilled zucchini, fresh spinach,
feta cheese and tzatziki sauce in a grilled pita.
Enjoy your lunch!
Restaurant Week Dinner Menu
Appetizers
Savory Veggie Crostini
Grilled leeks with lemon & garlic and marinated fava beans on sour dough crostini.
Chicken Spanakopita
Shredded chicken, feta cheese, and spinach wrapped in phyllo dough with a cucumber yogurt sauce.
Second Course
Your choice of our Homemade Soup or Side Salad.
Entrees
Baked Pasta
Butternut squash, gluten free rigatoni, basil, hazelnuts, garlic and herbs in a
butternut squash puree and a parmesan cheese crust.
Chilpachole
Authentic Mexican seafood stew with mussels, shrimp, bay scallops, and poblano chilies in a tomato vegetable broth served with corn tortillas.
Gorganzola Filet
Petit center cut filet mignon grilled with a gorgonzola sourdough crust, risotto, and vegetables with a cabernet reduction.
Lamb T-Bone
Pan roasted in garlic, pomegranate and butter with scalloped potatoes and fresh green beans.
Dessert
Dark Chocolate & Pomegranate Tart or Blueberry Crumb Cannoli OMG, and, yes, we make it here.
Prix Fixe $30 for Four Courses.
Bon Appetit !
Appetizers
Savory Veggie Crostini
Grilled leeks with lemon & garlic and marinated fava beans on sour dough crostini.
Chicken Spanakopita
Shredded chicken, feta cheese, and spinach wrapped in phyllo dough with a cucumber yogurt sauce.
Second Course
Your choice of our Homemade Soup or Side Salad.
Entrees
Baked Pasta
Butternut squash, gluten free rigatoni, basil, hazelnuts, garlic and herbs in a
butternut squash puree and a parmesan cheese crust.
Chilpachole
Authentic Mexican seafood stew with mussels, shrimp, bay scallops, and poblano chilies in a tomato vegetable broth served with corn tortillas.
Gorganzola Filet
Petit center cut filet mignon grilled with a gorgonzola sourdough crust, risotto, and vegetables with a cabernet reduction.
Lamb T-Bone
Pan roasted in garlic, pomegranate and butter with scalloped potatoes and fresh green beans.
Dessert
Dark Chocolate & Pomegranate Tart or Blueberry Crumb Cannoli OMG, and, yes, we make it here.
Prix Fixe $30 for Four Courses.
Bon Appetit !
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