For Dinner, diners will love grilled octopus and poached asparagus salad, followed by Monica’s homemade pastas including gorgeous blue crab agnolitti or green garlic gnocchi with spring vegetables. Or, adventurous diners can venture to East for the soon-to-be hit dish nasi goreng with fried rice, shrimp, scallops and house made sambol chili.
Dessert is always sweet with Executive Pastry Chef Tim Fonseca’s coconut mascarpone cheesecake with passion fruit poached pineapple; or heavenly fluffernutter with peanut butter mousse, toasted meringue and banana cake pop.
Beverage Director Ben Sweeney’s Spring Cocktail Menu features craft cocktails to please every palate. A glimpse at some of the new favourites:
- Local: Italian Ice with bully boy white whiskey from Boston, limoncello, housemade lemon shrub
- Fruity: Prickly Pear Margarita with Herradura Silver, prickly pear, Cointreau, lime, jalapeno sal
- Fizzy: Honey n' Bubbles with prosecco, grapefruit and honey syrup
- Aromatic: Cucumber Lavender Sour with Crop Cucumber vodka, ginger, lemon, lavender bitters
For reservations for drinks, dining and conversation at any time of day, call 617 351 2037 or book online.