J's at Nashoba Valley Winery Service List

Spring 2013 Main Menu

• First Course - Evening Spring 2013

  Our Evening Menu Is Available Wednesday, Thursday, Friday And Saturday Starting At 5:30 Pm.

  • Warm Spring Onion and Sweet Pea Vichyssoise

    Porcini Creme Friache, California Olive Oil

    $8.00

  • Spring Greens

    Baby Arugula,Pickled Fennel, Crystal Brook Chevre, Lemon-Garlic Vinaigrette

    $9.00

  • Smith's Havarti Fondue

    Shallot, Roasted Garlic, Herb Grilled Foccacia

    $11.00

  • Duck Confit Ravioli

    House Made Ricotta, Raspberry Wine Gastrique, Duck Liver Mousse

    $12.00

  • Atlantic Red Crab Cake

    Pea Tendril Risotto, Micro Salad

    $14.00

• Main Course - Evening Spring 2013

  Our Evening Menu Is Available Wednesday, Thursday, Friday And Saturday Starting At 5: 30 Pm.

  • Roasted Vegetable Tamale

    Piquillo Pepper, Shiitake Mushrooms, Grilled Zucchini, Quinoa Stuffing, Cilantro Multigrain Pilaf

    $23.00

  • Citrus Herb Crusted Native Swordfish

    Sweet Pea Risotto, Zucchini Carrot Slaw

    $26.00

  • Spring Chicken

    Honey Clove Brined Semi-Boneless Game Hen, Gingered Sweet Potato, Braised Greens

    $26.00

  • Plum Infused Long Island Duck

    Smoked Mashed Potatoes, Roasted Red Cabbage

    $27.00

  • Northeast Farms Pork

    Bone In Chop, Armeno Espresso Rub, Gingered Sweet Potate

    $28.00

  • Lamb Osso Bucco

    St. Croix Braise, Saffron Infused Risotto, Frizzled Leeks

    $34.00

  • *Black Angus Beef Tenderloin

    Truffle butter, Exotic Mushrooms, Smoked Sea Salt Pommes Frites, Blueberry Wine Glace *cooked to order

    $34.00

• Desserts Spring 2013

  Our Desserts Are Available For Both Lunch And Dinner

  • Strawberry Shortcake

    Vanilla Biscuit, Macerated Strawberries, Chantilly Cream

    $9.00

  • Chocolate Mousse Cake

    Columbian Chocolate, Azule Infused Chocolate Mousse, Raspberry Reduction

    $9.00

  • Caramel Espresso Creme Brulee

    Armeno Espresso, Vanilla Sugar

    $9.00

• Luncheon Spring 2013

  Our Luncheon Menu Is Available Wednesday, Thursday, Friday And Saturday Starting At 11: 30 A.m.

  • Warm Spring Onion and Sweet Pea Vichyssoise

    Porcini Creme Friache, Califonia Olive Oil

    Bowl	$8.00
    Cup	$4.00

  • Spring Greens

    Baby Arugula, Pickled Fennel, Crystal Brook Chevre, Lemon-Garlic Vinaigrette

    $9.00

  • Smith's Havarti Fondue

    Shalllot, Roasted Garlic, Herb Grilled Focaccia

    $12.00

  • Wild Game Chili

    Wild Boar, Venison, Duck Confit, Columbian Chocolate, Corn Tortillas

    $13.00

  • Cup Of Soup & Half Sandwich

    Roasted Vegetable and Gouda	$11.00
    Misty Knoll Chicken Salad	$11.00
    Pulled Pork Cuban	$11.00

  • Roasted Vegetable and Gouda Wrap

    Broccoli, Portobello, Sweet Peppers, Roasted Garlic Aioli, Griddle Pressed Wheat Wrap

    $12.00

  • Misty Knoll Chicken Salad

    Brandied Cranberries, Spring Onion, Crystal Brook Chevre, Grilled Ciabatta

    $12.00

  • Pulled Pork Cuban

    Smoked Jobarb Farm Pork, Virginia Ham, Dijon Pickle Remoulade, Smith's Havarti

    $12.00

  • Nashoba Fettucine

    Florida Gulf Shrimp, House Made Fettuccini, Asparagus, Pesto Cream

    $13.00

  • Honey Gingered Rainbow Trout

    Multigrain Pilaf, Braised Red Cabbage

    $17.00

  • Black Angus Butcher's Tenderloin

    Applewood Smoked Potato, Seasonal Vegetable

    $18.00

• Spring 2013 Fixed Price Menu Offered Wednesday, Thursday & Friday Evenings

  $35.00 Per Person Does Not Include Tax Or Gratuity. Additional Wine Pairings Are $15.00 Per Person For Three 4 Ounce Pours Of Wine. For More Information On Each Course Please Refer To The Main Menu Posted Above.

  • Appetizer

    Choice of: Vichyssoisse,Smith's Havarti Fondue or Spring Greens

  • Entree

    Choice of: Vegetable Tamale, Spring Chicken, or Citrus Herb Crusted Swordfish

  • Dessert

    Choice of: Strawberry Shortcake, Chocolate Mousse Cake or Caramel Espresso Creme Brulee

• Sunday Brunch Sample Buffet Menu

  Our Weekly Sunday Brunch Menu Is Selected By Our Chefs And Usually Represents A Variety Of Creative, Untraditional Dishes As Well As The Unique Creations Of Executive Chef Steven Sprague. Please Note The Menu Varies Week To Week. Seatings Available Between 10: 00 Am And 2: 00 Pm.

  • Cinnamon Raisin French Toast With Pure Vermont Syrup

    Adult Or 14 + Yr	$22.50
    Child Ages 9-13	$17.50
    Children Ages 4-8	$12.50
    Children 1-3	$7.50
    Children Under 1

  • Egg Strata

  • Bacon And Maple Sausage

  • Wakami Salad

  • Smoked Maine Trout

  • Organic Lettuces

  • Hummus, Tuscan Peppers, Feta, Olives, Grilled Flatbreads

  • Chicken And Smoked Sausage Jambalaya

  • Yukon Potatoe Home Fries

  • Steak Tip Calzone

  • Display Of Local Cheeses

  • Assortment Of Fresh Fruit

  • Raspberry Shortbread, Chocolate And Swedish Brownies, Orchard Apple Crisp