Call Us Now : 413-776-7121, We are back open on Tuesday’s!
Thursday through Saturday: 11:00 - 3:00
Add protein to any salad: Chicken $8, Shrimp $8, Salmon $10, Filet $10
THE GREEK $12Baby lettuce paired with cucumbers, marinated tomatoes, olives, shallots, chickpeas, and pepper-crusted feta dressed with a balsamic vinaigrette (GF)
THE SPROUT $13Brussel sprout salad tossed with bleu cheese, toasted pecans, pickled onions, and bacon dressed with age balsamic vinaigrette (GF)
GRILLED BABY CAESAR $12Petite romaine lettuce, cherry tomatoes, and anchovies dressed with a tequila lime caesar dressing (GF)
BEET TERRINE $13Roasted red beets layered with honey goat cheese paired with arugula and endive salad with toasted pistachio dressed with a citrus supremes lemon peppercorn vinaigrette (GF)
Before ordering please inform your server of any food allergies. GF: Gluten Free • V: Vegan
BUTTERMILK CHICKEN SANDWICH $13Fried chicken topped with bacon, oven-roasted tomatoes, arugula, and creamy dill
PHILLY CHEESE $14Shaved ribeye, caramelized onions, green peppers, mushrooms, and American cheese
BERKSHIRE BLEU BURGER $14Topped with bacon, onions, bleu cheese, and smoked ketchup
THE CLASSIC $12Traditional burger topped with American cheese
FALAFEL BURGER $13Paired with cucumber, tomatoes, and creamy dill
CRAB CAKE SANDWICH $12Topped with an arugula slaw and spiced lemon aioli
GRILLED CHICKEN SANDWICH $13Paired with roasted tomato aioli, caramelized onions, arugula, and Brie
PORK BELLY BLT $15House-smoked pork belly topped with Brie, tomato, lettuce, and a maple mayonnaise
HONEY FRIED CHICKEN $14Buttermilk fried chicken dressed with spiced honey and rosemary fries
STEAK AND EGGS $17Beef tenderloin, two eggs, and homefries (GF)
PAPAS BRAVAS $9Twice-cooked fingerling potato tossed with arugula and a roasted red pepper and caper sauce (GF, V)
BAKED BRIE $12Warm Brie topped with pecans, dried cranberries, honey lavender, and fresh orange zest (GF)
FRIED CALAMARI $14Lightly fried calamari served with a lemon caper sauce
FRIED PICKLES $12Lightly battered fried pickles served with a creamy dill
FALAFEL BITES $10Accompanied by a house creamy dill sauce
SWEET POTATO CONFIT $11Roasted sweet potatoes served with marshmallows, candied pecans, and drizzled with Wild Hill maple
SHRIMP AND POLENTA CHASSEUR $17Sauteed marinated shrimp paired with a red wine hunter’s sauce over crispy polenta (GF)
MAN CANDY $16Deep-fried pork belly tossed in a house bourbon sauce and dusted with a house spice rub (GF) Executive Chef Xavier Jones Sr
1.5 oz JIM BEAM BOURBON.5 oz LIME JUICE.5 oz MAPLE
TOP OFF WITH GINGER BEER
Garnish with Lime WheelServed in Collins glass
1.5 oz SAZERAC RYE WHISKEY2 oz. APPLE CIDERSHAKE
Garnish with rye soaked Apple sliceServed in Rock glass
1.5 oz EL JIMADOR TEQUILA SILVER.05 oz LIME JUICE1.5 oz GRAPEFRUIT JUICE1.5 oz CLUB SODAGarnish with Lime WheelServed in Collins Glass
Line Martini glass with Hershey Chocolate Syrup.5 oz RAVO VODKA1 oz MOZART CHOCOLATE LIQUER1 oz BAILEY’S IRISH CREAM
Garnish with a dusting ofHershey’s Dark Cocoa Powder
Rim FLUTE with Cinnamon / Sugar3 oz APPLE CIDERFill with PROSECCOApple slice drop into flute
Pinot Grigio, Tiamo
VENETO, ITALY (ORGANIC) | Fresh, crisp and dry, with bold flavor and body. Hints of apple and pear on both the bouquet and the palate.
Chardonnay, Santa Julia
ARGENTINA (ORGANIC) | Green apple, pear, banana, pineapple, honey and citrus aromas. Dry and medium-bodied with a long lasting finish.
Sauvignon Blanc, Lobster Reef
MARLBOROUGH, NZ | A smooth and gentle wine that is fresh, crisp and fragrant with lots of rich tropical fruit flavors.
Petit Chenin Blanc, Ken Forrester
WESTERN CAPE, SOUTH AFRICA | A youthful wine with quince, pear drop, fresh green apple and grapefruit flavors, followed by a tangy finish.
Dry Riesling, Heinz Eifel Shine
RHEINHESSEN, GERMANY | A dry wine with aromas of green apple and peach. Well-balanced with lively acidity and citrus hints.
ITALY | Aromas of apple and peach, with crisp fruit flavors and a clean finish.
Rosé, Broadbent Vinho Verde
PORTUGAL | Vibrant aromas and flavors of strawberry, pomegranate and orange zest with a pleasant light spritz.
Cabernet Sauvignon, Los Vascos
COLCHAGUA VALLEY, CHILE | Aromas of red fruits, nutmet, cocoa, theume and black pepper. Ripe tannins and good structure.
Pinot Noir, Angelini
VENETO, ITALY | Red berry, candied apple, plum, and baking spice aromas and flavors. A dry, medium-bodied, and velvety soft Pinot Noir.
SAN JUAN, ARGENTINA | Beautiful red fruits such as plums, cherries, redcurrant, black cherry and spices, with sweet, round tannins.
Red Blend, Jean Luc Colombo “Les Abeilles”
CÓTES DU RHÓNE, FRANCE | 60% Grenache, 30% Syrah, 10% Mourvédre. Violet, plum and cassis aromas. Dark red fruit and spice on the palate.
Rosso Toscana, Piazza del Castello
ITALY | “Super-Tuscan” blend of 60% Sangiovese, 30% Cabernet and 10% Merlot, with a fragrant bouquet of floral and violet notes.
SHAREABLE PLATES $22MEZZE
SWEET POTATO CONFIT $103-hour roasted sweets, candied pecans laced with Wild Hill maple (GF, V)
PAPAS BRAVAS $9Twice cooked fingerling potato tossed with arugula and a roasted red pepper and caper sauce (GF, V)
POLENTA RATATOUILLE $14Crispy polenta over a baby ratatouille roasted tomatoes and garnished with aged balsamic vinegar (GF, V)
VEGGIE RISOTTO $12Creamy risotto accompanied by seasonal roasted vegetables in a vegetable broth (GF, V)
MUSHROOM RISOTTO $14Sautéed mushrooms tossed in a creamy risotto finished with a black truffle oil (GF, V)
PASTA PRIMAVERA $12Tossed with house marinara and seasonal vegetables (GF, V)
GF: Gluten Free • V: VeganBefore ordering please inform your server of any food allergies. 20% gratuity added on all parties 6 or more.