PDR Full Dinner 2-6pl 9/5/25

J's at Nashoba Winery

private Dinner menu

Starters

Wine Maker & Distiller

Justin Pelletier

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Apple Cider Butternut

Squash Bisque

Sage oil, cinnamon crème fraîche

Suggested Pairing: Riesling

Orchard Apple and

Sweet Potato Salad

Baby greens, maple roasted sweet potatoes, sliced apples, toasty pecans,

dried cranberries, Smith’s Traditional Farmer’s cheese, honey Cyser vinaigrette

Suggested Pairing: Cyser

Greek Bibb Salad

Hydroponic Bibb lettuce, spinach and Feta spanakopita, heirloom grape tomatoes,

sliced cucumbers, kalamata olives, Sangria onions,shaved feta cheese,

Greek style vinaigrette

Suggested Pairing: Estate Vignoles

White bean and

savory compote bruschetta

White bean hummus, mixed berry herb compote, grilled crostini, smokey roasted pepitas

Suggested Pairing: Estate Cabernet Franc

Autumn Squash Hush Puppies

Deep fried cornmeal fritters filled with apple, thyme, and brie cheese, baby arugula,

fig balsamic drizzle

Suggested Pairing: Pinot Noir

Count Neck Clams

Chorizo, sweet onion, beer mojo cream sauce, grilled crostini

Suggested Pairing: Bolt 117 Lager

Apple Flatbread

Sliced orchard apples, olive oil, caramelized red onion, shredded fontina cheese,

apple wood bacon, upland cress, reduced balsamic glaze

Suggested Pairing: Cranberry Apple

Dessert

$125 per person for parties of 2-6 people

Price includes private room, 3 course Prix Fixe menu, tip and tax

Alcohol additional

Your Choice of:

Entrées

Wine Maker & Distiller

Justin Pelletier

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Papa Bourbon Dijon Chicken

Whole grain mustard and bourbon glazed Statler chicken breast,

sour cream red bliss potato cake, sous vide baby carrots

Suggested Pairing: Dry Pear

Curry Chickpea Tiki Masala

Chickpeas braised with peppers and onions,

wild mushrooms and tomato in a savory curried stew served over saffron rice

Suggested Pairing: Overlook Rosé

Scallops

Okinawa sweet potato puree, root vegetable hash, parsley oil, garlicky green beans

Suggested Pairing: Vidal Blanc

Pork Roulade

Roasted pork loin filled with prosciutto, fennel, spinach, and apples;

garlicky green beans, beet risotto

Suggested Pairing: Chardonnay

Chilean Sea Bass

Pesto cous cous, Calabrian pepper beurre blanc sauce, broccolini

Suggested Pairing: Sauvignon Blanc

Cunard au cidre

Apple cider and Nashoba Apple brandy glazed Hudson Valley Duck breast,

sweet potato bravas, sautéed broccolini

Suggested Pairing: Renaissance

Grilled Arctic Char

Herb Dijon cream sauce, rutabaga mash, garlicky green beans

Suggested Pairing: Pinot Gris

Wild Boar Chop

Sauteed local wild mushrooms, Malbec demi sauce, sous vide baby carrots,

beet root spätzle

Suggested Pairing: Malbec

Seared Filet Mignon

+10

Traditional 8 oz. Black Angus filet mignon, Cabernet Sauvignon demi,

Yukon potato puree, green beans

Suggested Pairing: Cabernet Sauvignon

Venison Ropa Viejo

+5

Cuban braised venison with olives, bell pepper, onion, and tomato, saffron rice

Suggested Pairing: Blueberry Merlot

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Dessert

J's Executive Chef

Matt Sciabarrasi

Sous Chef

James Gross

Consumption of undercooked meat, poultry, eggs or seafood may increase risk of food-borne illness.

Please alert your server of any allergies.

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Cooked to order

Fall 2025