2019 Menu

Red Heat Tavern: Butternut squash soup
Annie’s Gluten Free Bakery: Gluten-Free Chocolate Chip Cookies, Oatmeal Craisin White Chocolate Cookies  & Chocolate Sugar Cookie
Friendly Toast: Chicken & Waffles, a bed of mashed chipotle sweet potatoes, with layers of waffle wedges, bacon & southern fried thighs, topped with hot honey, zesty maple sour cream & scallions.
Waxy O’Connors: Shepherds’s Pie made of ground sirloin, peas,  carrots & gravy with potato crust
110 Grill: A rich cheese sauce tossed with Cavatappi pasta, topped with BBQ pulled pork, onion strings & cracker crumbles, finished with BBQ and Ranch
Sora: Bob’s Seafood Chowder shooter & short rib slider
Wegmans: Kung Pao Chicken Lettuce Wraps Mango, Farro and Green Bean Salad
Versa de Punjab: Dahba Chicken, Kali Mirch Tikka, Paneer Tikka
Billerica Crossing:  A fig and prosciutto crostini with a tomato, arugula, and a balsamic glaze. And a pumpkin bread topped with whipped cream and sugar crystals
Peppers Bar & Grille: Eggplant Parmasean & Shrimp in a Pesto Cream Sauce
Abbott’s Custard: Delicious cool custard
Holi :Vegetable Samosa Mix, Chicken kali (Mirch – Chicken marinated with yogurt, black pepper and spices) & Mango Lassi
The Chateau: Gnocci Pomodora, ricotta filled gnocci smothered in a creamy pomodora sauce
Flatbread: Jay Heart’s cheese pizza
Whole Foods Market: Thanksgiving menu through an “all-in-one” bite sandwich
Redstone American Grill:Braised short ribs with roasted red potatoes, shaved asparagus, half grape tomatoes and cornbread muffins.