29 Sudbury - Full Menu

Maker's Mark Bourbon, a dash of bitters, muddled mint and sweet peach puree, served on the rocks

Milagro Anejo and La Pinta Pomegranate Tequila, shaken with agave nectar and fresh lime juice

Stoli Razberi shaken with fresh lime, a splash of cranberry juice Cointreau

Hanson's Organic Cucumber Vodka shaken with white cranberry juice

A light and refreshing combination of white wine, Cointreau, Elderflower Liqueur, Crème de Peche and fresh fruit

A hand-crafted combination of red wine, Bacardi Limon, New Amsterdam Red Berry, Crème de Peche and fresh fruit

sweet spicy buffalo or herb garlic roasted

topped with Vermont goat cheese, pecan and sundried apricot, drizzled with a sweet wine reduction

our signature Bolognese ragout broiled hot and bubbly, topped with whipped garlic ricotta, served with coal oven crackers

roasted tomato sauce rich with white wine, garlic, basil and spicy Calabrian chili, finished with butter and grilled ciabatta

marinated, breaded in a spiced semolina flour and fried, served with a chipotle aioli and spicy marinara for dipping

grilled chicken, avocado, bacon, tomato, arugula and mayo on multigrain bread, served with crispy fries

marinated Narragansett feta, plum tomato, red bell pepper, green olive, cucumber, shaved onion, ciabatta croute and red wine vinaigrette

arugula and Belgian endive tossed with goat cheese, balsamic fig and rosemary, finished with toasted pepitas

marinated artichoke, cipollini onion and capia pepper folded into a three cheese alfredo, served with coal oven crackers

fresh lemon bloody mary cocktail sauce chili mignonette horseradish

Gosling's Black Seal Rum with house-infused ginger syrup and ginger beer

slow-braised short rib medallions topped with chipotle hollandaise

orange tarragon mignonette and horseradish cocktail sauce

biscuits smothered in our spicy sausage gravy, topped with three fried eggs

arugula pepita pesto with heirloom tomato, Portuguese olive oil, grilled ciabatta and cracked pepper

fried mushroom risotto balls stuffed with Narragansett mozzarella, served over truffled Romano alfredo with confit garlic

served over gorgonzola potato puree and sautéed asparagus, topped with a sherry mushroom ragout and crispy tobacco onion

pepitas olive oil toasted pita

smoky ciabatta topped with fresh garlic, vine ripe tomato, dark olive oil and shaved parmesan, roasted to a perfect crunch

amatriciana sauce with three cheese blend, sliced meatball, soppresatta, spicy sausage, roasted garlic, basil and Calabrian chili oil drizzle

Belgian waffle with buttermilk battered crispy chicken strips, bacon, whipped butter and real Vermont maple

crispy marinated chicken topped with sautéed spinach, fresh mozzarella and slow-simmered marinara, served alongside Valicenti Farm's handmade spinach and ricotta ravioli

sautéed banana peppers and grilled onions with our house cheese blend

aged cheddar cheese, grilled onion, roasted tomato and house-made burger sauce on an onion brioche, served with crispy fries

over brown butter cauliflower puree, truffled Brussels sprouts and a toasted grain medley

over mashed potato with pickled fennel and golden raisins, topped with roasted sweet pepper, pine nut and beef jus

sautéed spinach, tomato, mushroom and onion, with fontina and goat cheese

Pelton de la Muerte Mezcal tequila shaken with Drambuie and Orange Bitters—served on the rocks

Calabrian chili-infused Italian sausage, three cheese blend, Narragansett mozzarella and sliced banana pepper

pine nut pesto, marinated artichoke heart and fire-roasted red onion topped with horseradish aioli, spicy arugula and cracked pepper

classic combination of sliced vine-ripened tomatoes, mozzarella and fresh basil

bolognese basil fresh mozzarella brioche

rich and savory beef pork meatballs over spaghetti amatriciana, topped with pecorino cheese and creamy whipped ricotta

rigatoni tossed in our signature meat sauce of beef, pork, veal and pancetta, finished with sweet cream, parmesan, fresh herbs and olive oil

brie mostarda aioli brioche arugula, red onion parmesan salad

sausage fontina roasted garlic aioli

smoked salt sesame oil

cocktail sauce, chipotle aioli and fresh lemon

chopped romaine lettuce, house-made caesar dressing, crumbled bacon, sun-dried tomato, parmesan cheese, crostini and anchovy

three cheeses local honey walnuts coal fired crackers

served alongside potato hash and roasted shallot, finished with caramelized shallot whiskey butter

black forest ham, crispy bacon, scrambled egg and four cheeses, served between two slices of toasted Tuscan bread with a side of home fries

baby arugula, oven-roasted tomato and pine nut pesto

served over Yukon potato hash with tiger shrimp, braised kale, roasted pepper butter and roasted cippolini onion

arborio rice risotto tossed with wild mushroom, roasted onion, Reggiano cheese, baby spinach and truffled parmesan cream

over smoked tomato aioli with pine nut pesto and Romano cheese

strawberries, blueberries, whipped cream, cabernet reduction drizzle

prosciutto, mortadella, soppresatta, marinated olive, white bean, artichoke, Italian-style blistered peppers and grilled asparagus with fig jam, assorted cheeses, grilled bread and coal oven crackers

scrambled eggs, bacon, sausage and sriracha aioli on our hand-rolled flatbread dough

Prickly Pear Western Son vodka, New Amsterdam vodka and Limoncello, shaken and served up

topped with a beef reduction, rosemary beurre blanc, sage oil and toasted walnut

crisp romaine lettuce with house-made garlic dressing, topped with white anchovy, ciabatta crisp, smoked bacon and sun-dried tomato

spicy Italian sausage, rappini and crushed garlic in a roasted tomato broth

prosciutto, shaved fennel, marcona almond, sun-dried blueberry and port wine white balsamic

Valicenti Farm's potato chive pasta tossed with lump crab meat, baby spinach and pine nut pesto in a spicy roasted pepper pomodoro

sautéed shrimp, marinated artichoke, caper, shaved garlic, roasted tomato, gavi wine and sweet butter tossed with saffron linguine

three eggs your way, bacon or sausage, white or wheat toast

mushroom alfredo, fire-roasted mushroom and white truffle topped with spicy arugula, red cow parmesan, sea salt and cracked pepper

Freshly muddled blueberries, blueberry vodka and lemon juice shaken and topped with soda in a pint glass

sliced banana, crumbled pecan, cinnamon, white chocolate chips

braised short rib, Vermont goat cheese, blistered peppers and salted local honey

prime 8 oz. burger Vermont cheddar bacon garlic aioli thick cut tomato arugula brioche bun truffled parmesan fries