PDR Summer June 2025

J's at Nashoba Winery

private Dinner menu

Starters

Wine Maker & Distiller

Justin Pelletier

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Creamy Summer Squash Soup

Puréed summer squash and potato, chive oil, citrus crème fraîche

Suggested Pairing: Seyval Blanc

Strawberry Avocado Salad

Little Leaf Farm greens, sliced strawberries, avocado, sliced almonds,

Smith’s Traditional Farmer's cheese, Petit Verdot Rosé vinaigrette

Suggested Pairing: Petit Verdot Rosé

arugula Prosciutto Salad

Baby arugula, Smith’s Traditional Farmer's cheese, fresh peaches,

prosciutto slices, toasted pine nuts, Riesling Dijon vinaigrette

Suggested Pairing: Estate Riesling

Fried Green Tomato BLT

Deep fried green tomatoes, Bibb lettuce, slab bacon crumbles, creamy garlic dressing

Suggested Pairing: Estate Vignoles

Crab Cake

Lime cilantro crab cake topped with Margarita red onions

served over a summer salad of black beans, avocado, grilled corn,

grape tomatoes, Bibb lettuce with Habanero coulis

Suggested Pairing: Rosé Hard Cider

French Mussels

PEI mussels, Nashoba Chardonnay, shallots, garlic, heavy cream,

finished Monté au beurre, fresh chopped parsley, grilled baguette

Suggested Pairing: Chardonnay

Sunny Day Flatbread

Roasted eggplant, herb roasted tomato, red onion,

rosemary cashew cheese, baby arugula, balsamic glaze

Suggested Pairing: Dry Pear

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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Backyard BBQ Statler Chicken

Seared Statler chicken breast, Nashoba Cabernet backyard BBQ sauce,

Yukon potato purée, grilled corn and compressed watermelon salad with Feta cheese

Suggested Pairing: Pinot Noir

Spiced Duck

Seared Hudson Valley Magret 5-spiced duck breast,

wild fried rice, plum wine hoisin sauce

Suggested Pairing: Plum

Lentil Ratatouille Spaghetti Squash

Tomato, eggplant, zucchini and summer squash,

roasted spaghetti squash, cashew cheese, micro basil

Suggested Pairing: Messenger Rosé

Grilled Swordfish

Queso fresco blue cornmeal polenta, grilled corn and pineapple salsa,

Nashoba Blue Agave gastrique

Suggested Pairing: Overlook Rosé

Georges Bank Scallops

Pan seared scallops, roasted garlic and tomato couscous,

sweet corn purée, pesto oil, micro basil

Suggested Pairing: Pinot Gris

Halibut

Pan seared halibut, rainbow fingerling potato hash,

roasted leek, spinach foam

Suggested Pairing: Stainless Chardonnay

venison carne asade

+ 5

Marinated and grilled venison back strap, avocado slices,

Mexican rice, Queso fresco, salsa verde

Suggested Pairing: Renaissance

Grilled Filet Mignon

+ 10

8 oz. Black Angus filet mignon, purple potato purée,

slow roasted Malbec demi glace

Suggested Pairing: Cabernet Sauvignon

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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

Summer 2025

All entrées served with choice of seasonal vegetable with exception to the Lentil stew